I've been promising these two to VOW for a few days, so I'll post them here.
Creamy Chicken Rice Soup
Boil approx 2-3 pounds of chicken (I used 6 legs) in a 6 qt stock pot (filled 2/3 - 3/4 full). Add 2 ribs of celery and 2 carrots, broken up, a bouquet garni (thyme, rosemary, bay leaf - can use dry if need be), a head of garlic, and a little bit of salt and pepper. Cook until chicken is done. Pour stock through colander/strainer into a bowl. Take chicken out and remove from bones. Rinse out stockpot and put stock and chicken meat back into it. Add carrots, celery, onion, a bit of chopped parsley, and 2 handfuls of rice. Simmer until rice and veggies are tender. At end, add 3 cans of cream of chicken soup (that's one cup of "Cream of Whatever" soup mix) and mix well. Serve hot.
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St. Syncletica Noodle Casserole
1 lb egg noodles, cooked
2 cups cooked asparagus, cut in small pieces
1 large carrot, thinly sliced
1 onion, chopped
1 hard-boiled egg, chopped
1 cup milk
1 1/2 cups grated Cheddar
salt and pepper to taste
1/2 cup bread crumbs
1. Place cooked noodles, asparagus, carrot, onion, and chopped egg in a deep bowl; mix well.
2. Liberally butter a long shallow baking dish, and place in it the contents of the bowl. Mix the milk, 1 cup of the cheese, salt, and pepper by hand or in a blender, and pour mixture over noodles and vegetables. Toss it lightly and make sure the mixture reaches all corners of the dish.
3. Preheat oven to 300. Mix the bread crumbs and remaining 1/2 cup of cheese together, and sprinkle over the top of the casserole. Bake in the oven for 30-40 minutes, until the mixture turns brown and bubbly.
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I really love to cook and eat, and I have a ton of recipes. I cook Indian, Italian, homestyle, etc. If you want more recipes, just ask!