Easy to Make Chicken Noodle Soup

By Alison Needham
Jan. 18, 2009

This recipe is my go to when I’ve got sick kids or we need a comforting and filling supper. I usually use rotisserie chicken when I make this, or any other leftover chicken I have on hand, and I add lots of vegetables and noodles to make it extra chunky.

Grandma was right, chicken soup really is a cure-all, especially when it can be made from start to finish in just over half an hour. Serve with biscuits or crispy crackers to sop up all the flavorful broth.

 

Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 4-6 servings

 

Ingredients

1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots
3 stalks celery, sliced
1 medium onion, diced
1 cup sliced mushrooms
2 quarts good quality chicken broth, low sodium preferred
3 cups uncooked egg noodles
3 cups cooked chicken meat, chopped into bite sized pieces
Handful of chopped parsley
Pinch of salt and pepper

 

Directions

1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
2. Add broth, turn heat to high and bring to a boil.
3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.

Source: Family

 

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Easy No-Bake Macaroni & Cheese

By EatingWell.com
Jan. 5, 2010

Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren’t broccoli fans, substitute a frozen vegetable of your choice.

 

Prep Time:	20 minutes
Ready in:	25 minutes
Yield:	4 servings, 1 1/4 cups each
Ease of Prep:	Easy

 

Recipe Ingredients
	8 ounces whole-wheat elbow noodles (2 cups)
	1 10-ounce package frozen chopped broccoli
	1 3/4 cups low-fat milk , divided
	3 tablespoons flour
	1/2 teaspoon garlic powder
	1/2 teaspoon salt
	1/4 teaspoon ground white pepper
	3/4 cup shredded extra-sharp Cheddar cheese
	1/4 cup shredded Parmesan cheese
	1 teaspoon Dijon mustard

 

Recipe Directions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined.

Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

 

Health Advantages: high fiber, low cholesterol, high calcium.

 

Nutrition Information
Servings Per Recipe: 4
	Amount Per serving
	Calories:	412 cal					Carbohydrate Servings:	3
	Carbohydrates:	56 g		Dietary Fiber:	7 g		Cholesterol:	37 mg
	Fat:	13 g		Sodium:	640 mg		Saturated Fat:	7 g
	Protein:	22 g		Potassium:	236 mg		Monounsaturated Fat:	1 g
	Nutrition Bonus:	Vitamin C (70% daily value), Calcium (40% dv), Fiber (27% dv), Vitamin A (25% dv), Magnesium (16% dv).
	Exchanges:	3 starch, 1 vegetable, 1/2 reduced-fat milk, 1 high-fat meat

 

Source: Family.Go

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Easy to Make Creamy Corn Casserole

By Mindy
Dec. 26, 2009

Description

 
Hi! I chose this because my family loves it, also me and my husband always eat it too. It has been in our family for a long time too!

Please enjoy it! Thanks for your interest in my recipe!

 

Ingredients

JIFFY CORNBREAD MIX (PLAIN WITH NO SEASONS)
BUTTER OF CHOICE
SWEET CREAM STYLE CORN
MEDIUM CHEDDAR CHEESE
LARGE EGG
SALT AND PEPPER

 

Directions

Heat oven to 350 degrees. Get a medium mixing bowl and all of your ingredients I listed.

First, pour the JIFFY MIX in the bowl. Next, mix the WET INGREDIENTS, STICK OF MELTED BUTTER, SWEET CREAM STYLE CORN, EGG. Pour your cup of cheddar cheese in the bowl with the JIFFY MIX.

Then add the WET INGREDIENTS to the bowl, add SALT AND PEPPER and mix well until all the dry JIFFY MIX is wet. Spray the bottom of an oven safe dish and pour in.

Cook for approximately 45 minutes until golden brown on top. Putting cheddar cheese on top is optional and to your own liking.
Prep Time: 15 Min
Cook Time: 1 Hr 5 Min
Total Time: 1 Hr 20 Min
Servings: 6

Source: Eversave

 

Editor’s Note: We would like to hear of your favorite recipe. dan@youngchronicle.com

Easy to Make Deviled Eggs

By Anne Coleman
Dec. 26, 2009

A mainstay at picnics or holiday get-togethers, the deviled egg can be dressed up or down and fits almost any budget.

Adjust the mustard to your own preferred spiciness level and add almost any herb or spice to the top at service time.

 

Hands-On Time: 10 minutes
Ready In: 30 minutes (including cooking time for eggs)
Yield: Serves 12

 

Ingredients
6 large eggs – hard boiled and peeled
1/3 cup mayonnaise
1 teaspoon prepared mustard
Salt to taste
Paprika if desired

 

Directions

1. Cut each egg in half lengthwise and remove yolks to a bowl.
2. Mash yolks well and blend with mayo, mustard and salt.
3. Fill whites with yolk mixture using a spoon, a pastry bag or a plastic bag with the corner snipped off.
4. Sprinkle with Paprika, if desired and refrigerate, covered, until serving time.

 

Source: Family

 

Editor’s Note; We would like to hear from you and share your favorite recipe. dan@youngchronicle.com

Homemade Holiday Cookie Mix For a Great Christmas Gift

 

By Parents
Dec. 20, 2009

 

Ingredients

• 2-1/2  cups all-purpose flour
• 1  teaspoon baking powder
• 1/2  teaspoon baking soda
• 1/4  teaspoon salt
• 1/2  cup unsweetened cocoa powder
• 1/4  teaspoon ground cinnamon
• 3/4  cup granulated sugar
• 3/4  cup brownulated sugar
• 3/4  cup swirled chocolate chips

 

Directions

1. Have ready a clean 1-quart reusable plastic or glass canister.

 

2. In a medium-size bowl, stir together flour, baking powder, baking soda and salt. Spoon 1 cup of the flour mixture into a second bowl and add cocoa powder and cinnamon. Whisk to mix thoroughly.

 

3. Begin packing jar for gift: Spoon about half the flour mixture into bottom of jar. Use a small spice jar to lightly compress. Spoon in half the cocoa mixture; compress. Spoon in remaining flour mixture and cocoa mixture, compressing each layer.

 

4. Top second cocoa layer with granulated sugar and brownulated sugar, compressing each slightly. Pour chips over sugar and seal jar.

 

5. Write baking instructions on a tag (or print out); secure to jar with ribbon.

 

Baking Instructions: In a large bowl, combine 3/4 cup (1-1/2 sticks) melted and cooled unsalted butter with 3 eggs and 1 teaspoon vanilla extract. Stir in contents of jar.

Drop dough by rounded tablespoons onto baking sheets. Bake at 350°F for 13 to 14 minutes. Cool on sheets for 1 minute; transfer to rack.

Note: Brownulated sugar can be found in your grocery store’s baking section.

 

Makes: 1 mix in a jar; about 3 dozen cookies

Prep: 15 minutes

 

Nutrition Facts

Servings Per Recipe 1 mix in a jar; about 3 dozen cookies

• Amount Per Serving
• Calories 130
• Total Fat (g) 6
• Saturated Fat (g) 3
• Cholesterol (mg) 28
• Sodium (mg) 53
• Carbohydrate (g) 19
• Fiber (g) 1
• Protein (g) 2

Percent Daily Values are based on a 2,000 calorie di

 

Source: Parents

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Receipt of the Week: Easy to Make Gingerbread Men

 

By Parents
Dec. 20, 2009

 

Ingredients

• 1/2  cup (1 stick) unsalted butter, softened
• 1/2  cup sugar
• 1  egg
• 1/4  cup light molasses
• 2-1/3  cups all-purpose flour
• 1  tablespoon cocoa powder
• 3/4  teaspoon baking soda
• 1  tablespoon ground ginger
• 1  teaspoon ground white pepper
• 1/2  teaspoon ground cinnamon
• Royal Icing (see on parents.com)

 

Directions

1. Beat butter and sugar. Beat in egg and molasses. Combine flour, cocoa, baking soda, ginger, pepper and cinnamon in another bowl. Stir into butter mixture. Divide dough into 2 halves. Wrap; chill 2 hours.

 

2. Heat oven to 350°F. Roll half of dough on a floured surface to 1/8 inch thick. Cut shapes with a 3-inch cutter; transfer to ungreased baking sheets. Reroll scraps; cut. Repeat with remaining dough.

 

3. Bake at 350°F for 11 minutes. Transfer cookies to racks to cool. Decorate with Royal Icing; do not thin with extra water.

 

Makes: about 3-1/2 dozen

Prep: 15 minutes
Chill: 2 hours
Bake: 11 minutes

 

Nutrition Facts

Servings Per Recipe about 3-1/2 dozen

• Amount Per Serving
• Calories 77
• Total Fat (g) 2
• Saturated Fat (g) 1
• Carbohydrate (g) 13

Percent Daily Values are based on a 2,000 calorie diet

 

Source: Parents

 

Editor’s Note: we would like to know your faviote ones with your kids. dan@youngchronicle.com

The Kitchen Diva – Tea Cakes

 

By Angela Shelf Medearis
Dec. 11, 2009

A Gift of Faith and Food My father, Howard, was in the Air Force, and my mother, Angeline, was a homemaker.

They didn’t have a lot of money to buy Christmas presents for my three siblings or myself.

One thing they did give us was lots of love, great food and faith in God and in the future, no matter how bleak things might look in the present.

The Bible says that faith is “a gift of God”. I believe that. It would take a God to create something as wonderful and as life-sustaining as faith. It takes a great faith to carry on in the midst of all the troubles we face day in and day out.

The wonderful thing about faith is that the more you use it, the more it grows. Unlike earthly things that become worn and depleted when used time after time, faith becomes even stronger and more abundant the more you use it.

I often hear about people “losing faith.” If you feel like that, all I can say is that lost things are often found in the most unexpected places at the most unexpected times.

I’ve misplaced things, thinking that they were lost, only to find them when I was looking for something else. The thing I’d thought I’d lost was there all the time, waiting for me to discover it again.

Faith is like that. Sometimes when you think you’ve reached the end of your ability to believe, something or someone comes along to shore you up so that you can continue on.

I have great faith in the future and the abilities of the American people to preserve in these difficult times. We must love and speak lovingly about our country.

A thing that is not loved will not grow properly. We must have faith in our personal abilities and in our potential as a people in order to grow.

While the holidays pose their own special set of personal and financial challenges, it’s also a time to appreciate and treasure the priceless things in our lives — love, faith and family.

No matter what your circumstances might be, hold on to hope, preserve and cherish your family’s heritage, memories and recipes; and most importantly in these difficult times, keep the faith.

Some of my favorite Christmas memories are linked to the dishes my mother made during the holidays. Teacakes are a Southern-style cookie that were a special after-school treat or a holiday dessert during my childhood.

Making and sharing these delicious cookies are almost as fun as eating them!

Merry Christmas, and have a blessed holiday season!

 

TEA CAKES

 

1/2 cup (1 stick) butter

1 cup sugar, plus extra for

sprinkling the cakes

2 Eggland’s Best eggs

1 teaspoon vanilla extract

3 1/2 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup sour cream

 

In a large bowl, cream together the butter and sugar until fluffy and wellblended.

Beat in the eggs, one at a time, and mix in the vanilla extract. In a separate bowl, sift together the flour, baking powder, salt and nutmeg, and add it to the butter mixture, alternating with tablespoons of sour cream and mixing well.

Wrap the dough in plastic wrap or sheets of wax paper, and chill 4 hours or overnight.

Preheat oven to 425 F. Dust a cutting board with flour and roll out the dough until it’s about an inch thick. Cut out cookies with a 3-inch-round cookie cutter, or use a drinking glass about the same size.

Put tea cakes on a lightly greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until lightly browned.

Remove cookies from the baking sheet and cool on a rack. Store in an airtight container.

Makes about 2 dozen (3-inch) cakes.

 

Editor’s Note: *Recipe adapted from “The New African-American Kitchen” by Angela Shelf Medearis (Lake Isle Press, 2008).

Angela Shelf Medearis is known as The Kitchen Diva and is the executive producer and host of “The Kitchen Diva!” cooking show on Hulu.com. Visit her Web site  

Her new inspirational book is “Ten Ingredients for aJoyous Life and a Peaceful Home — ASpiritual Memoir,” co-written with Pastor Salem Robinson, Jr. http://www.dunnsmemorial.com/

We would like to know what you think. dan@youngchronicle.com

 

© 2009 King Features Synd., Inc

Recipe of the Week – Football Turnovers

 

By Family Fun
Nov. 28, 2009

 

Ingredients

• 1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)
• 1/2 pound meatballs, cooked
• 1 (8-ounce) can tomato sauce

• 1/4 cup grated Parmesan cheese
• Milk for glaze

 

Instructions

To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.

 

One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.

 

Spoon 1 tablespoon of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 teaspoon of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal.

 

Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature. Makes 20 small turnovers

 

Source: Family Fun

 

Editor’s Note: We would like to know your favorite receipt. dan@youngchronicle.com

Recipe of the Week: Chicken Pot Pie

 

by Mary Sellers
Nov. 28, 2009

Description

A quick dish for family, guests, or ..

Ingredients
large can chicken,
1can mixed vegetables
1 cup self rising flour
1 tbls ground sage
1 tsp black pepper
1 tsp salt
1 stick margarine
1 small onion, diced or 1/3 cup dehydrated onion
1 tablespoon dehydrated celery or 1 tsp celery salt
1 tsp -2tsp greek seasoning

Directions
save flour and margarine, and set aside.
mix all other ingredients and dump in a chafing dish (small-med)
dump the flour on top and spread it evenly over the top.
now slice the butter over the top.
bake at 350 degrees for 1 hour or until golden blown

Cook Time: 1 Hr

 

Source: Eversave

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Recipe of the Week: Turkey and Gravy

 

By Alison Needham
Nov. 14, 2009

I’m always on the quest for the perfect bird. Consequently, I’ve roasted turkeys in more ways than you can imagine. But in recent years, I’ve settled on a method that is easier than brining (which imparts great flavor but takes up so much room) and produces fantastic results. Though it seems like an excessive amount of salt, the meat becomes perfectly seasoned within, and any excess is pushed back to the surface and wiped away before roasting.

 

Hands-On Time: 20 minutes
Ready In: 3 days, plus roasting time
Yield: 10-12 servings

 

Ingredients
1 16-20 pound fresh, free-range turkey
1 tablespoon salt per every five pounds
1 1/2 teaspoons dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
grated zest from one orange
1 stick of butter, softened

 

Directions

Rinse turkey and remove giblet bag (usually in the neck cavity) and neck (usually in the main cavity). Pat dry. Mix salt with herbs and zest and rub liberally on breast, then flip turkey and rub salt over thighs and back. Save some to sprinkle inside the turkey too.

Place turkey in a large turkey-sized roasting bag and tie shut. Must be done at least 24 hours in advance, and up to 3 days in advance. Every 12 hours or so massage salt into skin.

When you remove turkey from bag, the salt and seasonings should be absorbed into the flesh. If you have time, let turkey air dry, uncovered, in your fridge for 8 hours, then let sit at room temp for at least an hour before roasting. Tuck the wing tips behind the neck cavity. Secure the skin from the neck flap to the back of the turkey with toothpicks.

Preheat oven to 325 degrees. Pat turkey dry, rub entire surface of the turkey with softened butter, and place breast down on a rack in a large roasting pan and place on the lower oven rack. Baste with drippings often. Turkey should roast for 4-5 hours. After 3 hours, turn turkey breast side up and insert a thermometer in the crease between the breast and thigh, making sure not to touch any bones. Continue to baste with the drippings. When the turkey registers 170 degrees in each thigh crease, remove from oven, remove turkey to a carving board, and cover with foil and allow resting for up to 30 minutes. Make gravy. Carve and serve immediately.

While turkey is roasting, make turkey broth. Brown turkey neck in some butter in a large saucepan. Add one chopped onion, one chopped stalk of celery, 1 chopped carrot, 3 peppercorns and 6 cups of low-sodium chicken broth. Cover partially, and simmer for at least one hour. Strain and set aside.

 

*Ingredient Tips
Avoid kosher turkeys when dry brining, because they are already salted during processing. It’s best to bake the stuffing alongside the bird, so that it doesn’t become overly salty.

 

Perfect Gravy

Hands-On Time: 5 minutes
Ready In: 15 minutes
Yield: about 3 cups of gravy

 

Ingredients
1/2 cup dry white wine (or turkey stock)
Drippings from turkey
¼ cup flour, whisked into 1 cup of turkey stock until smooth
2 cups turkey stock
Salt and pepper

 

Directions

Pour off all the turkey drippings into a fat separator if you have one or a large glass measuring cup if you don’t. Place roasting pan over two burners on the stove. There should still be some brown bits clinging to the pan.

Turn heat to medium, and then pour in wine, scraping up all those brown bits. Pour off all but a few tablespoons of fat from the drippings and return drippings to the pan.

Add flour/stock mixture and stir constantly until gravy thickens, about 5 minutes. Add more turkey stock to thin gravy as necessary, turn burners to low, and continue to stir occasionally until you are ready to pour into a serving vessel.

Taste for seasonings. You probably won’t need to add salt, but a good pinch of pepper will be necessary.

Source: Family

 

Editor’s Note: If you have a recipe that you would like to share with our readers? You can send it to dan@youngchronicle.com

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