Soups, Stews, Chilis
Creamy Chicken Rice Soup
Violet Amelia Middleton
1/2 cup carrot, chopped 2 cup cooked long grain rice
1/3 cup onion, finely chopped 1 cup cooked chicken, cubed
1/3 cup celery, chopped 1/2 tsp salt
2 Tbsp butter 1/4 tsp pepper
1/4 cup all-purpose flour 1/8 tsp garlic powder
1 3/4 cup chicken broth 2 cup non-fat half & half milk
2 Tbsp lemon juice
In a large saucepan, sauté carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in half & half and lemon juice. Cook and stir for 5 minutes or until heated through. Serves 6.
Violet Amelia Middleton
1/2 cup carrot, chopped 2 cup cooked long grain rice
1/3 cup onion, finely chopped 1 cup cooked chicken, cubed
1/3 cup celery, chopped 1/2 tsp salt
2 Tbsp butter 1/4 tsp pepper
1/4 cup all-purpose flour 1/8 tsp garlic powder
1 3/4 cup chicken broth 2 cup non-fat half & half milk
2 Tbsp lemon juice
In a large saucepan, sauté carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in half & half and lemon juice. Cook and stir for 5 minutes or until heated through. Serves 6.
Desserts
Aunt Dee was from Mississippi. She never lost that Southern drawl. She taught me all about spit baths in a pinch, rummage sales, and the art of drinking tea like a lady. Oh yes, and how to cross the railroad tracks without getting hit by a train.
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Hummingbird Cake
Delia Elizabeth Quick 3 cups flour 3 eggs, beaten 2 cups sugar 1-1/2 cups vegetable oil 1 tsp salt 1 tsp vanilla 1 tsp baking soda 8-oz can crushed pineapple 1 tsp ground cinnamon 1 cup chopped pecan 2 cup bananas, mashed Combine dry ingredients in a large mixing bowl. Combine eggs, oil and vanilla and fold into dry ingredients. Stir in pineapple, pecan and bananas. Spoon batter into greased and floured 9 X 13 pan. Bake at 350° 25 to 30 minutes. Frost. Cream Cheese Frosting 4 oz cream cheese 1 pound powdered sugar 1/4 cup butter 1 cup chopped pecan 1 tsp vanilla Cream together cream cheese, butter and vanilla. Stir in powdered sugar. Spread on cooled cake. Sprinkle pecans on top. |
Candies
I remember "helping" Dad make his wonderful fudge. We would all sit around the radio and listen to our favorite programs while enjoying this chocolaty treat.
Dad's Fudge
Johnnie Luther Powell
2 cups sugar 1/4 tsp salt
1/2 cup light corn syrup 1 Tbsp butter
3 Tbsp cocoa 1 cup walnuts
1/2 cup milk 1 tsp vanilla
Mix sugar, syrup, cocoa, milk, and salt. Cook to very soft ball stage. Cool. Add butter, chopped walnuts, and vanilla. Beat until creamy. Pour into buttered 9" square pan. Cool and cut into squares.
Dad's Fudge
Johnnie Luther Powell
2 cups sugar 1/4 tsp salt
1/2 cup light corn syrup 1 Tbsp butter
3 Tbsp cocoa 1 cup walnuts
1/2 cup milk 1 tsp vanilla
Mix sugar, syrup, cocoa, milk, and salt. Cook to very soft ball stage. Cool. Add butter, chopped walnuts, and vanilla. Beat until creamy. Pour into buttered 9" square pan. Cool and cut into squares.