Cincinnati "Skyline Chili"

It wasn't the 1st thing on our list, but it was definately near the top! Cincinnati's famous Skyline Chili, we didn't know what to expect... rumor was it has cinnamon AND chocolate in the recipe. For former Texans, born and raised in the south that might be sacrilege! We went to the old downtown location, 7th and Vine, natives say it's where you get the true "experience."  

It was a Friday and nearly every seat was taken, we found a table near the back in good view of the show. Just behind the counter was line of seasoned employees who ladled out  1 Ways to 5 Ways in portions that shouldn't have fit on the 6" oval plates, but did!

Our waitress Tabby was a walking, talking tour guide... the city may just have her "planted" to make sure tourists get the real flavor of Cincinnati!

It was a little hard, there were so many ways to enjoy the chili, but I decided on TWO coneys, I thought they were small!  

They start you off with a bowl of oyster crackers and if I had payed attention to the locals (that's a really good tip when you are someplace that you just aren't sure what to order) I'd have noticed that many started with the small bowl of chili and then got ONE coney! 

Jerry ordered the 5 Way... chili, spaghetti, cheese, onions and beans. I was too busy diving into my coneys to get any before pictures, sorry! I came home with a recipe for Cincinnati style chili, but after Googling a little, I found one that was leaked by an employee. Sunday afternoon I decided to try it out. The technique of simmering the hamburger in water for 30 minutes before adding the remaining ingredients is key to the texture that is distinctive to this chili. The spices are right on, this is  a very good knock off recipe that will satisfy our NEED for Cincinnati's most famous addiction!

Cincinnati "Skyline Chili" Click to Print! 
revised from About.com

1 quart cold water

2 lbs ground beef (I used lean ground beef)

2 cups crushed tomato

2 yellow onions, diced 

4 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tbsp unsweetened cocoa

1/4 cup chili powder

1 tsp cayenne

1 tsp ground cumin

2 tbsp cider vinegar

1 whole bay leaf

1/4 tsp ground cloves

1 tsp cinnamon

1 1/2 tsp salt

Cooked spaghetti to serve chili over, optional

Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick. Refrigerate the chili overnight, and the next day remove the layer of fat from top before reheating and serving. Since I used lean hamburger, there wasn't any fat to remove. Makes 6 servings

The Cincinnati "Skyline" Chili Ordering Code

1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

Chicken Dumpling Soup

I've made this many times since I ran this last year, it's one of our favorites! Today is shaping up to be another busy day so I have a chicken in the crockpot and when I get home late today I'll whip up a pot of this soup. Don't tell anyone it takes less than 30 minutes... it'll be our little secret!

I've had to go to the dealership twice this week for maintenance on the car, I hope I don't have to go back for awhile. Akin to setting in a doctor's office, you are at their mercy and a hour drags by as you set in the waiting room with coughing people, blaring tv and kids who are misbehaving. By the time I got finished there it was after 3 and I went to Wal-mart to pick up a few things. Bad idea since after 3 is when everyone else goes to Wal-mart, when the kids get out of school I guess. I had a list, but you know how that goes... you start lookin' and then you start reading and then the next thing you know, your cart is FULL! I hadn't planned on buying a new cookbook yesterday, until I saw this new paperback publication by Gooseberry Patch. Comfort Food 101, I know it doesn't say that, but that's what it is. Inside the covers are a primer for anyone who has to get a meal on the table in an orderly time frame. Quick to fix recipes that are down home good. As I was thumbing through, I see the Chicken Dumpling Soup that we had at Stone Mill this week. OH MY GOODNESS! The recipe, I hear Angels singing...

You won't believe how easy this went together. I got home at 4:30 and it was ready when Jerry walked in the door an hour later. His favorite food, in soup form was simmering on the stove. I think I'll be getting flowers or maybe a dinner out for this little magic trick...

Chicken & Dumplin' Soup  PRINT RECIPE

10 3/4-oz. can cream of chicken soup

4 cups chicken broth

4 boneless, skinless chicken breasts, cooked and shredded

2 (15-oz.) cans mixed vegetables, drained *I used a handful of peas and carrots instead

12-oz. tube refrigerated biscuits, quartered *I used Mary B's frozen Butter Biscuits, slightly thawed 

Optional: pepper to taste

Combine soup and broth in a 6 quart stockpot; bring to a boil over medium high heat, whisking until smooth. Stir in chicken and vegetables, bring to a boil. Drop biscuit quarters into soup; cover and simmer 15 minutes. Let soup stand covered for 10 minutes before serving. Sprinkle each serving with pepper, if desired. Serves 6-8

*This can't be improved on much, it's almost perfect! Cut the biscuits in smaller pieces since they puff up quite a bit. They are super tender and really, really good, I was a little skeptical of the whole biscuit thing! My husband ate two bowls, that's like a rating system at my house... 2 bowls is like 5 stars! If you buy rotisserie chicken or have leftover from another day, this recipe is on the table in less than 30 minutes.

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Fried Bologna Sandwich

Every week I have to figure it out, what's for dinner? One day folds into a week, then a month, then summer is gone, fall is here, winter is upon us and springtime arrives. I try to mix it up, we've been having a lot of THIS lately. When we get tired of THAT then we try a little SOMETHING DIFFERENT. I really never know what I'm in the mood for until I wake up and say THIS SOUNDS GOOD!

Are you like that too? There's just some things that sound good in the SUMMER when it's too hot to cook. By the time Fall rolls around I'm thinking of FAMILY FAVORITES. Winter is for COMFORT FOODS, stick to my ribs meals. When I can't face another bowl of stew, then SPRING finally arrives with lighter MEALS. When life seems flavorless, look for something you haven't had in awhile. All of a sudden it tastes good again, but it's not the food. It's you that changes!

I'd love to have you join us on Facebook's Granny Mountain Group... it's a great way to pass along recipes, tips and ideas that we're all finding at Pinterest or even better... potlucks and family recipe boxes! 

Creamy White Bean and Bacon Soup~ my version!

 

Made this for lunch this week... I know, it's not even cold yet and I've started the soup thing ;) it was so good! The original recipe @ http://www.justapinch.com/recipes/creamy-white-bean-and-bacon-soup-2.html called for dried cannellini beans, I skipped cooking the beans since I had leftover white beans from earlier this week. I also omitted the rosemary, just personal preference. Makes a hearty bean soup, it's a keeper!

 

Creamy White Bean and Bacon Soup~ my version!

Makes 6 servings

2 cans of white beans, drained

1 medium potato, peeled and cubed

5 strips of bacon, cut into tiny pieces

1 medium onion, diced

2 garlic cloves, minced

4 carrots, peeled and chopped

4 cups chicken stock

1 tbsp. tomato paste

 

In a large stockpot, add the bacon and cook until brown and crispy. Remove and let drain on paper towels. Reserve 3 tablespoons bacon grease to saute onion, garlic, potato and carrots until vegetables start to get tender, about 5 minutes. Pour in the chicken stock and add the drained beans. Stir the tomato paste in until blended. Bring to a boil then cover and simmer gently for 30 minutes, stirring occasionally. Serve with bacon pieces on the top.

On the Border Chicken Tortilla Soup, I know the secret!

Just in case I get sued for printing this recipe, I'm changing the name a little! My favorite Saturday lunch out has got to be a hot steaming bowl of On the Border's Chicken Tortilla Soup... oh baby, it warms my cockles! I've tried many recipes and never found anything that comes close to their signature taste. Their salsa is distinctive and we love it too; fresh tomatoes, serranos, cilantro, lime but it's another thing I can't seem to copycat no matter how hard I try. 

They always send home salsa and chips with us, a trick I know... they have us HOOKED already! Most of the time, we use the salsa for Sunday omelets or weekday breakfast tacos, delish. But yesterday, when I saw that On the Border container setting on the top shelf in the fridge it just clicked...Signature Taste, that's the distinctive flavor that I couldn't quite place! So, I got my soup pot out and made the closest knock-off Chicken Tortilla Soup to theirs I've ever tasted! Before I do one more thing, I'm going to copy this one down. And then I'm going to share it with you guys!

One more suggestion, if you do have an On the Border near you... go for lunch and just smile and tell them you would like to take the rest of your salsa and chips home. The waiter always brings a container of fresh salsa and hot chips back with our ticket and then you have the beginnings of this great soup!

Almost On the Border, Really Close Chicken Tortilla Soup
1/2 c. On the Border salsa 
4 cups good quality chicken broth, I used Knorr Homestyle Chicken Broth 
1 cup cooked rice
1/2 c. diced onion
1 carrot sliced thin
1 small zucchini, diced
1 small yellow squash, diced
bite size rotisserie chicken breast for each bowl
1/2 c. finely chopped cilantro, for topping
1/2 c. shredded Monterey jack cheese
2 ripe avocados
On the Border tortilla chips

Heat chicken broth to boiling in a large saucepan. Add salsa and rice to broth. Add onion, carrot, zucchini and/or yellow squash and simmer 15 minutes or until veges are just tender. To serve, break a small handful of On the Border chips into bottom of each bowl. Ladle soup over tortilla chips. Top with chicken, cheese, cilantro, more chips and 1 fat slice avocado. 

*If you don't have an On the Border close to where you live, no problem... they sell their salsa and chips at Walmart. Not quite the same but pretty close!

Ike's Vegetable Soup

It's Election Day, for many of us we are glad it's here and anxious for it to be over! I'm ready to cut back spending, starting today and to celebrate no more phone polls--- we're having Eisenhower Vegetable Soup for dinner! I found an interesting site while surfing the other day, The National Archives Presidential Libraries. From there I began reading and came across some great recipes and history associated with each President. There's actually a cookbook, Eating with Uncle Sam: Recipes and Historical Bites from the National Archives, with stories and recipes that were First Family favorites! 

The only five-star general ever to be elected President of the United States, Dwight Eisenhower was no stranger in the kitchen. Throughout his Presidency, Eisenhower used the kitchen on the third floor of the White House to prepare his favorite soups and stews. His directions tell a lot about the era and his cost saving ways... I like that Ike!


Dwight D. Eisenhower's Vegetable Soup
1 meat bone
a couple pounds of mutton or beef soup meat
5 quarts water
small piece of garlic
vegetables
salt
black pepper

President Eisenhower's directions:
"The best time to make vegetable soup is a day or so after you have fried chicken and out of which you have saved the necks, ribs, backs, uncooked. (The chicken is not essential, but does add something.)

Procure from the meat market a good beef soup bone – the bigger the better. It is a rather good idea to have it split down the middle so that all the marrow is exposed. I frequently buy, in addition, a couple pounds of ordinary soup meat, either beef or mutton, or both.

Put all this meat, early in the morning, in a big kettle. The best kind is heavy aluminum, but a good iron pot will do almost as well. Put in also the bony parts of the chicken you have saved. Cover it with water, something on the order of 5 quarts. Add a teaspoon of salt, a bit of black pepper and, if you like, a touch of garlic (one small piece). If you don't like garlic, put in an onion. Boil all this slowly all day long. Keep on boiling till the meat has literally dropped off the bone. If your stock boils down during the day, add enough water from time to time to keep the meat covered. When the whole thing has practically disintegrated, pour out into another large kettle through the colander. Make sure that the marrow is out of the bones. I advise you let this strain through the colander for quite a while as much juice will drain out of the meant. (Shake the colander well to help get out all the juice.)

I usually save a few of the better pieces of meat to be diced and put into the soup after it is done. The rest of it can be given to your dogs or your neighbor's chickens. Put the kettle containing the stock you now have in a very cool place, outdoors in the winter time or in the ice box; let it stand all night and the next day until you are ready to make your soup."

For more information about this recipe or any of Dwight Eisenhower’s favorite foods, you can check out the “Ike and Mamie’s Favorites” web page.

Tomato Basil Parmesan Soup

Cool fall temperatures and the leaves are falling fast now. If Jerry doesn't blow the leaves off the driveway daily, we can't even find the pavement! That's the pleasure/curse of living in the woods.. but I'm a happy camper, holing up in my "hollow tree" makes me feel like making a pot of soup! I've seen several versions of this one on Pinterest, I actually combined two recipes. We had it last night as a main dish with slices of buttered rye bread, delicious!

Tomato Basil Parmesan Soup

makes 6 servings

2 (14 oz) cans fire roasted diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 T dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
1 1/2 cups evaporated milk
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your soup pot. Simmer until veges are tender, about an hour. 

Make a roux by melting butter in skillet and adding flour. Stir constantly with a whisk for 3-4 minutes, then stir in several ladles of hot soup. Add back to soup pot and bring to boil to thicken soup. Add Parmesan cheese, evaporated milk, salt and pepper and stir to combine. Serve with slices of your favorite hot bread!

Please keep those who are facing Hurricane Sandy in your thoughts and prayers today, such a dangerous storm and it affects so many. 

Soup and Sandwich

Soup and sandwich, soup and sandwich, go together like a horse and carriage. 

Anytime or weather, soup and sandwich go together!

All these years later and we still have this song stuck in our head!If you're like me, you probably sing it every time you open a can of Campbell's! Soup is our friend, comforting on a cold day or soothing after a hard one. If you don't have time to make homemade soup during the week, make it on Sunday afternoon and let it bubble away on the stove. Portion for lunches or put in a casserole for a busy day's supper later on that week! You won't hear any complaints....

Hot-Stuff Kielbasa-Cheese Soup ...Just click on the recipe titles to print!

1 large onion, halved lengthwise and thinly sliced
1 cup sliced celery
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1 14 1/2 - ounce can chicken broth
3 cups peeled and cubed potatoes
1 cup chopped carrots (2 medium)
8 ounces fully cooked kielbasa (Polish sausage), sliced 1/4 inch thick
3 1/4 cups milk
3 cups shredded sharp cheddar cheese (12 ounces)
1/4 teaspoon coarsely ground pepper
Shredded sharp cheddar cheese and coarsely ground pepper (optional)

In a 4-quart Dutch oven, cook onion and celery in hot butter or margarine until tender. Stir in flour, Worcestershire sauce and mustard; cook and stir for 2 minutes more. Carefully stir in broth. Add potatoes, carrots, and kielbasa. Bring to boiling. Reduce heat and simmer, covered, for about 20 minutes or until potatoes are tender. Stir in milk. Heat and stir until mixture almost comes to a boil. Reduce heat. Add the 3 cups cheese and the 1/4 teaspoon pepper; cook and stir until cheese is melted. Ladle into soup bowls. Sprinkle with more cheese or pepper, if you like. Makes 6 to 8 servings.

Chicken Salad Sandwich

1 rotisserie chicken, the ones they sell at Walmart are about 2 1/2 lb.

¾ cup mayonnaise

¾ cup finely chopped celery

2 tablespoons pickle relish

½ teaspoon salt

¼ teaspoon ground black pepper

12 slices bread

6 leaves lettuce

6 slices tomato

Remove skin and bones from the chicken, then tear or chop meat into bite size pieces (you can separate the white and dark meat and use only one for the chicken salad, if you do this use less mayo, celery and seasonings). Add mayo, celery, relish, salt and pepper. Stir until combined. Spoon on bread and top with lettuce and tomato.

Bacon and Baked Potato Soup 

2 (6- 8 ounce) baking potatoes

3 tablespoons butter

12 cup chopped onion

14 cup chopped celery

3 tablespoons all purpose flour

1/2 teaspoon dried thyme, crushed

1/4 teaspoon salt 

1/8 teaspoon ground black pepper

4 cups half and half, light cream or milk 

1 1/4 cups shredded American Cheese (5 ounces)

1 cup chicken broth

8 slices bacon, crisp cooked, drained and crumbled

2 tablespoons thinly sliced green onion

1/4 cup dairy sour cream

Scrub potatoes with brush, pat dry. Prick potatoes with a fork. Bake in a 425 degree oven for 40-60 minutes or until tender, cool. Peel potatoes if desired, chop and set aside. In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes until crisp tender. Stir in flour, thyme, salt and pepper. Add half and half or milk all at once. Cook and stir 5-6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese and broth, stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. For the topping, reserve 2 tablespoons of the crumbled bacon, stir remaining bacon and 1 tablespoon of the green onion into the soup. Heat through. To serve, top each serving with bacon, remaining cheese, green onion and sour cream. Makes 6 servings, about 1 cup each.

Smoked Turkey Panini 

1/2-inch thick slices country Italian bread

1/2 cup refrigerated classic bruschetta topping

2 tablespoons mayonnaise

12 ounces sliced cooked peppered turkey breast

1 cup large spinach leaves

Olive oil

To assemble sandwiches, spread 4 bread slices with bruschetta topping and 4 slices with mayonnaise. On bruschetta slices layer turkey, and spinach; top with mayo slices. Lightly brush sandwiches with olive oil. Place sandwiches in hot skillet; weight with additional skillet or use Panini Press. Grill 2 minutes; turn if using pan and cook 2 minutes more or until golden and hot. Serves 4.

Myrtie Mae's Strawberry Soup

Strawberry Soup from MYRTIE MAE'S in Eureka Springs, AR. This recipe is featured in "Restaurant Recipes of the Ozarks-Arkansas." Available at www.recipepubs.com
Ingredients:
15 oz frozen sliced strawberries, thawed, with juice
3 oz. sifted powdered sugar
1 oz. half and half
15 oz. sour cream
1 oz. vanilla extract
1 oz. grenadine syrup
1 oz. heavy whipping cream
Directions:
In a mixer, mix strawberries and sour cream together. Beat slowly until well mixed. Add grenadine, vanilla and sugar while mixing until mixture becomes smooth. Add half and half and cream last and stir until just blended. Chill and serve. Shake well before serving. Garnish with fresh sliced strawberry. (Serves 6)
Submitted by: Dave Heilemann

What's for Dinner?

This week's cool, spring weather was perfect for soup, I made a great chowder from Closet Cooking. I love Kevin's blog, homestyle recipes but with a kick! Pop over for a visit and use his handy print button to save this recipe... it's a keeper!

Buffalo Chicken Chowder from Closet Cooking

All the flavors we love with Buffalo Wings in a hearty chowder!

• 2 tablespoons butter
• 1 pound chicken, cut into bite sized pieces ( I used leftover rotisserie chicken)
• 1 cup onion, diced
• 1 cup celery, cut into small pieces
• 1 cup carrot, cut into small pieces
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 3 cups chicken stock
• * hot sauce to taste (I added about 4 good shakes of Tabasco, you can use Frank's too!)
• 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
• salt and pepper to taste
• 1 cup heavy cream (I used half and half since I'm watching my girlish figure!)
• 1/4 cup blue cheese, crumbled (Didn't have, but this definately would put it over the top)
• Melt the butter in a large saucepan over medium heat. Add the chicken and saute until golden brown, about 8-10 minutes (I used rotisserie chicken so I skipped having to brown the chicken, I just chopped it into bite sizes pieces). Add the onion, celery and carrots and cook until tender, about 10-15 minutes.

Add the garlic and flour and cook until fragrant, about a minute. Add the chicken broth and deglaze the pan. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes. (I didn't have blue cheese, but this would really make the soup take on the same wonderful flavors of Buffalo Wings. I would definately make this again and again!)

Buffalo Chicken Chowder

Buffalo Chicken Chowder from Closet Cooking

All the flavors we love with Buffalo Wings in a hearty chowder! 

• 2 tablespoons butter
• 1 pound chicken, cut into bite sized pieces ( I used leftover rotisserie chicken)
• 1 cup onion, diced
• 1 cup celery, cut into small pieces
• 1 cup carrot, cut into small pieces
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 3 cups chicken stock
• * hot sauce to taste (I added about 4 good shakes of Tabasco, you can use Frank's too!)
• 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
• salt and pepper to taste
• 1 cup heavy cream (I used half and half since I'm watching my girlish figure!)
• 1/4 cup blue cheese, crumbled (Didn't have, but this definately would put it over the top)
• Melt the butter in a large saucepan over medium heat. Add the chicken and saute until golden brown, about 8-10 minutes(I used rotisserie chicken so I skipped having to brown the chicken, I just chopped it into bite sizes pieces). Add the onion, celery and carrots and cook until tender, about 10-15 minutes.

Add the garlic and flour and cook until fragrant, about a minute. Add the chicken broth and deglaze the pan. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes. (I didn't have blue cheese, but this would really make the soup take on the same wonderful flavors of Buffalo Wings. I would definately make this again and again!)

Hashbrown Soup

Hashbrown Soup
2 pounds frozen hash brown potatoes
4 cups water
1 large onion, chopped
1/2 cup sliced celery
4 chicken bouillon cubes
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1 1/2 teaspoon garlic salt
8 bacon strips, cooked and crumbled
In a large saucepan combine the first seven ingredients, bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup, cheese, and milk, stir until smooth. Add ham, parsley, salt, and garlic salt then simmer for 10 minutes or until heated through. Garnish with bacon. Makes a lot 12-16 servings (4 quarts).
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Leftover Love...

Arkansas' mild winter has put a kink in my repertoire of cold weather meals. This time of year we are usually in the mood for a pot of stew, ham and beans or a hearty casserole. I'm a little mixed up whether I should make potato salad or potato soup. I hope I haven't JINXED this mild weather by talking about it! No matter what's for dinner, leftovers are a fact of life. If they're good leftovers, no one complains!

Leftover French Bread? Something special to go with tonight's spaghetti~

Farmhouse Cheddar Bread

Topping:

4 tablespoons butter

1 cup onions, chopped fine
1 cup ham or bacon, chopped
2 tablespoons garlic, chopped fine
salt and pepper to taste
1 cup mayonnaise
1 tablespoon dry mustard
2 teaspoons hot sauce, optional
½ pound (8 ounces) cheddar cheese, shredded
1 cup green onions, sliced
Melt the butter in a skillet over medium heat. Add the onions, ham or bacon and garlic. Season with salt and pepper and sauté until the onions are soft. Remove from heat. Combine the mayonnaise, dry mustard and hot sauce with the slightly cooled skillet mixture. Fold in the cheese and green onions.
Bread:
Leftover French or Italian Bread – sliced in half lengthwise.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray the pan lightly with Pam. Place the bread, cut side up onto the baking sheet. Spread a thick layer of the topping mixture over the bread. Bake until the bread has toasted and the topping has melted, about 15 minutes. Cool for 10 minutes. Cut into slices and serve warm or room temperature.
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Irish Comfort Food at it's finest!


Shepherd's Pie
leftover mashed potatoes
ground beef, browned and drained (or leftover beef or pork roast, cut in bite size pieces)
half an onion, chopped
celery, corn, even leftover green beans, or just a handful of frozen peas and carrots
salt and pepper
paprika
beef broth
Cheddar, Pepper Jack or even a mixture of cheeses that are leftover
In a medium skillet, cook the onion and other uncooked veggies until they get soft. Add the beef, cooked veggies, and enough to broth to moisten everything and cook until warmed through. Season with salt and pepper. Pour into a casserole dish and cover with leftover mashed potatoes. Put a good amount of cheese and sprinkle with paprika. Bake at 350F for 25-30 minutes, until the potatoes are golden brown.
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OK, you need a snowy day for this one!

Hashbrown Soup
2 pounds frozen hash brown potatoes
4 cups water
1 large onion, chopped
1/2 cup sliced celery
4 chicken bouillon cubes
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1 1/2 teaspoon garlic salt
8 bacon strips, cooked and crumbled
In a large saucepan combine the first seven ingredients, bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup, cheese, and milk, stir until smooth. Add ham, parsley, salt, and garlic salt then simmer for 10 minutes or until heated through. Garnish with bacon. Makes a lot 12-16 servings (4 quarts).
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A hearty dish that pleases everyone, kids to adults!

Amish Church Noodles
12 oz homestyle noodles
10 oz cream of chicken soup
5 tbsp butter
3 tsp chicken base
2 cups chicken broth
4 cups water
In medium saucepan, combine 2 cups chicken broth and 4 cups water, bring to a boil. In a separate pan, over medium heat, melt butter and cook until brown in color. Add 10 oz cream of chicken soup and stir well. Add chicken base, stir until dissolved. Add mixture to broth and water. Stir until combined. Add 12 oz noodles, gently stir and bring to a boil again. Cover saucepan with lid and turn heat off. Let noodles set. Do not remove lid for at least 20 to 30 minutes. Serves: 8 to 10
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One of my favorites~ easy, quick and GOOD!

P.F. Chang's Dan-Dan Noodles
Adapted from Todd Wilbur's Top Secret Recipes
2 chicken breast fillets, cooked and minced, about 2 cups (I use leftover rotisserie chicken)
1 6-oz. package  thin linguine, cooked
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/4 cup chopped green onions
6 tablespoons soy sauce
1/2 cup chicken broth
1/4 cup dark brown sugar
1 teaspoon chili garlic sauce (I like Delallo brand, near the Italian foods or condiments)
4 teaspoons cornstarch 1/2 cup waterPrepare the chicken fillets first by sauteing them in a skillet with a little oil for 10-12 minutes. Remove from skillet and cool, then mince into little bits. I take a shortcut and use leftover rotisserie chicken, cut up fine. Prepare noodles following the directions on the package. Make sauce by heating oil over medium heat in a saucepan. Add garlic, green onion and saute for just a few seconds, being careful not to burn the garlic. Add the soy sauce, chicken broth, brown sugar and chili garlic sauce. Combine the cornstarch with 1/2 cup water and stir into the sauce. Simmer sauce until it thickens. When the sauce is thick, add the chicken and simmer until heated through.
Place drained, cooked noodles onto a serving plate. Spoon chicken and sauce over the top of the noodles, garnish with julienned cucumber on one side and bean sprouts on the other. Serves 4
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If you happen to have some leftover Oreos and some leftover peanut butter, this would be a very good way to use them up... just sayin'

Peanut Butter Pie for a Crowd
20 Oreo Cookies
1 8- ounce package of Cream Cheese, Softened
2 cups powdered sugar
3/4 cup peanut butter
1 12- ounce tub of Cool Whip
Press crushed cookies into the bottom of a 9 x13 inch pan. Reserve a few crumbs for topping. In a medium bowl, beat together the cream cheese and powdered sugar. Stir in peanut butter until well blended. Then, fold in whipped topping. Spread over the Oreo cookie base and sprinkle reserved crumbs on top. Freeze 1-2 hours. Thaw 10-15 minutes before cutting and serving.

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