Creamy Chicken Wild Rice Soup

Ingredients:

½ Cup uncooked wild rice
½ Cup uncooked basmati rice
1-½ lb. chicken breast
1 Cup onion, diced
1 Cup carrot, diced
¾ Cup celery, diced
4-5 cloves garlic, minced
1-2 bay leaves (depending on strength)
6 Cups low sodium chicken broth
2 Cups water
1 tbs. Italian seasoning
1-½ tsp. Black pepper
2 tsp. salt
5 tbs. butter
½ Cup all purpose flour
2 Cups whole milk

Instructions:

Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool

slightly then shred with two forks.

Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.

Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.

Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Minnesota Rice

1 C. rice
1 can consume beef soup
1 can water
1/2 stick of butter

Combine all ingredients in an oven safe bowl with lid.  Cook at 375 until liquid is absorbed.  (about 40 minutes)

Pot Luck Potatoes

1 (2lb) package frozen hash-brown potatoes- completely thawed
1 tsp. salt
1 C. cream of chicken soup
2 C. shredded cheddar cheese
1/2 C. melted butter
1/4 tsp. pepper
1/2 C. chopped onion
1 pint sour cream
2 C. crushed cornflakes
1/4 C. melted butter

Combine all ingredients except crushed cornflakes and 1/4 cup melted butter.  Pour into a buttered 13x9 baking dish.  Combine cornflake crumbs and melted butter and top casserole.  Bake at 350 for 45 minutes.

Zucchini Saute

3 Tbsp. butter
1/4 C. chopped onion
Dash of salt and pepper
mozzarella cheese
3 C. unpeeled zucchini, sliced
1/2 tsp. dried basil leaves
1 med tomato

In a large skillet, melt butter and cook onion.  Stir in zucchini, basil, salt and pepper.  Cook stirring occasionally till zucchini is tender. (10-12 minutes) Stir in diced tomato and cook a couple minutes.  Sprinkle with cheese, cover, let stand until cheese melts.

3 Bean Casserole

1 med onion
1 lb bacon
1 16 oz can lima beans
1/3 C. brown sugar
1/3 C. ketchup
1 lb. hamburger
1 16 oz. can butter beans
2 16 oz. cans pork and beans
1/4 C. white sugar

Brown onion in margarine.  Brown and drain hamburger and bacon.  Combine all the ingredients.  Serve warm.

Canned Salsa

• 10 cups chopped cored peeled tomatoes (about 25 medium)
• 5 cups chopped seeded green bell peppers (about 4 large)
• 5 cups chopped onions (about 6 to 8 medium)
• 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
• 1-1/4 cups cider vinegar
• 3 cloves garlic, finely chopped
• 2 Tbsp finely chopped cilantro
• 1 Tbsp salt
• 1 tsp hot pepper sauce, optional
• 6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Canned Tomatillo Salsa

6 C tomatillos chopped

3 C onions

3 jalapeno peppers, chopped

6 garlic cloves, chopped

½ C cilantro, chopped

½ C lemon juice

2 t. cumin

1 T. salt

1 t. black pepper

Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.

1. Reduce heat.
2. Simmer 20 minutes.
3. Ladle into pint jars.
4. Leave 1/2 inch head space.
5. Adjust lids, process in a hot water bath for 20 minutes.
6. Be sure to wear gloves when chopping peppers as they will burn fingers.
7. Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
8. I use a food processor for chopping.
9. If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.

This is a delicious basic recipe which awaits your personal touch. To add some smokiness, broil the tomatillos, garlic, onions, and peppers on high 3-5 minutes on a side rather than boiling, then process in the food processor. Add just a little olive oil to the garlic and onions before you broil them. Broil the garlic cloves "skin on" and peel the cloves before pureeing. I throw a little coriander, mexican chili powder, and smoked paprika in along with the cumin. I skip the black pepper. Also, I grow a melange of hot peppers in my garden in the summer, and like to play with different ones to alter the heat. With this recipe, there is no wrong answer!