Category Archives: Recipe

Chicken Corn Noodle Soup Recipe

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Take one  4-5 pound chicken.  (Usually sold as a whole fryer) Put into a large pot — (I like to use at least an eight quart size) cover with water, add 1 tablespoon salt, 1/2 medium onion, and two or three ribs of celery. Cover and bring to a boil. I usually let it cook on medium for an hour and half to two hours.

Take the cooked chicken and vegetables out of the pot. (I put it into a 9X13 Cake pan and let it cool until you can handle it enough to take it off the bones.) Discard the cooked onion and celery, skin and bones. You should have at least 4-5 cups of chicken from a single fryer.  (If you do not, check to see who was snitching your chicken before you got around to taking it off the bone.  Chicken cooked like this is good for so many things — chicken sandwiches, chicken salad, chicken-etti.  Actually anything that calls for cooked, deboned chicken.)

While the meat is cooling, I like to strain the broth if there are lots of “floaties” in it and skim off excess fat. Put the broth back into the pot, and add about a four cups of corn (I use the home frozen variety) two or three cups of lima beans (If you don’t have home grown ones, be sure to buy Fordhook limas in the supermarket) a cup of chopped celery, 1/2 cup chopped onion and one carrot shredded and two or three packages of chicken flavored Ramen noodles with the seasoning packets. (I would probably use three, and I usually take my meat mallet and break them up in the package just a little before I put them into the broth.) Bring everything to a boil and let simmer for about 10 minutes. If you want a stronger chicken flavor, you can add some instant chicken stock or some chicken bullion. Add the meat that has been taken off the bones and stir into the soup. (You can cut the meat into whatever size you want it. I like to leave mine chunky.)

And — (drum roll here!) it is ready to eat!

This makes about a gallon, more or less.

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Party Mix Recipe

I’ve been asked rather often whether I give out my Party Mix recipe.  I’ve never been one to keep my recipes a secret.  However, over and over again, I give someone a recipe and the recipient reads over it and decides that it’s too much work or too big or too fattening or too expensive or whatever.

So let me just tell you before you even begin —

THIS RECIPE IS TOO MUCH WORK, TOO BIG, TOO FATTENING, AND TOO EXPENSIVE!

There, now you know.

So you can adjust the size or skip the steps or substitute the ingredients to your heart’s content.  And you might be just as happy with the results as I am with my results.  I can only tell you that it has taken me years to fine tune this recipe and have it where I like it and feel good about giving it away.  Maybe some of you would like to get together with friends or family members and share the ingredients.  And that’s fine, too.  This specific recipe with this amount of ingredients will make almost 8 gallons of party mix.

2 (12.5 oz.) boxes of Honey Nut Chex

1 large bag Bugle snacks  (14.5 oz.) or 2 regular size (7.5 oz.)

4 bags (6 oz.) Caramel Sweet and Salty Bugle snacks

1 box (1 lb.) Stauffer’s Whales baked cheese crackers (or the equivalent of your preference.)

1 bag (1 pound) pretzels sticks (I like them skinny)

2 boxes Ritz Bits (7.5 or 8 oz.) sandwich crackers.  I prefer to get plain Ritz Bits, but haven’t been able to find them in bulk anywhere.  So, I use the crackers, (my preference is the peanut butter kind, but you can use any that you prefer.  However, when I’m finished with roasting my batch of party mix, I put on gloves and literally take all the little sandwiches apart.  I know!  It’s hard work, but it is worth it, and it doesn’t take very long and they come apart easily while they are hot.  Then the flavor of the peanut butter mixes in with the rest of the ingredients and that makes it good, too.  Our daughter, Rachel, insists that I used the cheese filled ones – once upon a time and that they were “much better!”  I don’t remember this and I don’t think I did.  But I might just have a mental block!

3 lbs. pecans, large pieces

6 cups regular Cheerios

(I have a kitchen scales, so I do the following by weight.  You can measure the amount of cups in a box and do it that way.  The reason I do it this way is that I have exactly enough to do another batch when I run low from giving away so much of the first batch!)

½ box (14 oz.) Wheat Chex

½ box (12 oz.) Corn Chex

½ box (12 oz.) Rice Chex

½ large (46 oz.) can cashews

½ large (52 oz.) can large Spanish peanuts

I put all of these ingredients together in my big round storage container and toss them until they are thoroughly mixed. (I have searched for another set of these containers – originally from Sam’s Club as a set of four different sizes – and the biggest one is measured to 7 gallons, but holds a good 8+ gallons,- but I cannot find them anywhere!  Not retail, not Amazon, not Ebay.  If anyone know where they are available, please let me know!) After the ingredients are thoroughly mixed, I mix the following thoroughly in a separate bowl:

7 Tablespoons Lawry’s Season Salt

4 Tablespoons Garlic Powder

I sprinkle this over the container of mix, a little at a time, tossing often to distribute evenly.  Then I mix the following using a whisk:

5½ cups vegetable oil

6 tablespoon Worcestershire Sauce

When that is thoroughly mixed, I pour it over the mix, tossing again after each cup or so until it is gone.  Then I toss and toss and toss until the oil mixture is evenly distributed.

Then I take five large foil pans (mine are like 11x19x3) and divide the mix between four pans (keeping one in reserve).  I have two ovens, so this is where it goes much faster for me.  The ovens should be preheated to 250 degrees, with the racks spaced just far enough apart to get two pans in at once.  I use two timers, and set one to two hours.  The other, I set for 15 minutes.  Every fifteen minutes, I take the empty pan, empty the bottom pan into the empty pan, and put it on the top shelf, and empty the top shelf pan into the now empty pan from the bottom shelf and put that pan on the bottom.  I keep doing that for every 15 minutes until the two hours are up.  Then I dump everything together on the table which I’ve covered with brown paper and let it cool.  When it is cool, I put it back into my big old container.  If I didn’t have that big container, I would put it into heavy-weight plastic bags and store it that way.  You can make it a long time ahead and freeze it.  (I’ve never done this, but I have an Auntie who has done this often and it doesn’t seem to lessen the quality at all.)

And that, my friends, is my Party Mix Recipe!

 

 

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