Chicken Soup

Just feels so good on the tummy

1. Whole chicken - (meaty) such as a roaster - take the bag and entrails out of the neck
2. 1 sweet onion - sliced thick or thin - as you like it
3. Some carrots - sliced on the diagonal - again as many or as little as you like
4. Celery - sliced on the diagonal - as much or not as you want
5. Bell pepper - thin slices - I like one big green pepper
6. Garlic cloves - peeled and clove - a large bulb
7. Salt and pepper to taste
8. Big pot (with a vented lid) to hold the entire chicken and enough water to keep it covered as it reduces down.

adding water to keep chicken covered, simmer in covered vented pot on medium / medium low until the meat falls off the bone and the gristle is almost gelatinous.
let cool to touch. If refrigerated the fat will solidify and be easier to remove.
pour off the broth and save.

separate the bones, gristle and fat from the chicken. Use your fingers so you make sure all the bones are removed.
return the chicken with the vegetables into the broth. Cover and simmer until the vegetables are soft or to your liking. I tend to like them not quite mushy.

Cathy

Tamale Pie

Hearty - Good winter meal.

1 1/2 lbs pot roast - cheap cut will do
1 small onion - chopped
1 cup favorite salsa or picante sauce
2 peeled whole garlic cloves chopped
water to cover meat
slice meat into 1x2 pieces.
put all of above in pot and cook over medium heat until meat falls apart.
remove meat from broth, save broth.
shred beef when cool.
return to broth.
1 cup shredded cheddar cheese
1 box corn muffin mix - make this up per instructions but do not bake
1 small can diced Ortega chilies

In square cake pan put a layer of meat mixture. Combine all of above and drop a layer of mixture on meat. Than a layer of meat mixture - layer of cornbread mixture.
Repeat till all ingredients used.
Bake at 350 until done.

Cathy

Cream of Mushroom Soup

Rich, light and delicate. Addicting.

1 pd mushrooms - sliced
2 T onion - chopped
2 T butter
2 T flour
2 cups chicken broth
1 pint heavy cream
1/2 t salt
1/4 t pepper
lemon juice
sherry
parsley

saute' mushrooms and onions in butter over medium heat until limp.
lower heat then add flour - one half tablespoon at a time - stirring constantly to a roux.

add chicken broth slowly - stirring to mix.
turn heat up to medium and bring to a gentle simmer.
cover with lid slightly a skew.
let simmer for 30 minutes.
lower heat add cream, salt and pepper.
add lemon juice and sherry to taste.
stir - re-heat and serve.

AnyeMarie