Chicken Soup Virginia

1 Rotisserie Chicken Carcass
3-4 Qts Water
2 Bay Leaves
2 tsp Parsley Flakes
1 tsp Basil Leaves
1/8 tsp White Pepper
1/8 tsp Red Pepper
1 1/2 tsp Salad Supreme
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp All Seasons Salt
1/4 C Onions
1 Celery Stalk (or the inner stalks with the leaves)
Egg Noodles, other Noodles and/or Rice
Corn or other vegetables
Chicken from the Rotisserie Chicken, chopped

Combine all ingredients in a stock pan and boil for 1 hour or more.
Strain out all ingredients from the broth.
Bring broth to a boil.
Add noodles or rice, chicken and vegetables (according to your preference) and boil until the noodles/rice are done, approximately 10-12 minutes. Additional salt, pepper, basil and/or parsley can be added to boost flavor if desired.

Note: If you leave some of the meat (like the legs, thighs, etc) on the carcass, the broth will be more flavorful. Extra chicken can be used for chicken salad or other recipe. 

Refried Bean Soup

2 tsp Olive Oil            

1 C Onions, Chopped            

1 C Bell Peppers, Chopped            

2 tsp Garlic, Minced            

¼ tsp Cumin           

14½ Oz Mexican Recipe Stewed Tomatoes, Canned

14½ Oz Chicken Or Vegetable Broth

15½ Oz Black Beans, Canned

15½ Oz Pinto Beans, Canned

16 Oz 98% Fat Free Refried Beans, Canned

Heat oil in large pot, add onions and bell peppers, cook until tender. 

Add garlic, cumin, tomatoes, and broth. 

(If Mexican Recipe Stewed Tomatoes are not available, 1 10 oz can of Rotel Tomatoes can be substituted.) 

Raise heat to high. 

Rinse and drain black and pinto beans and add to soup. 

Add refried beans. Stir well. 

Salt and pepper to taste. 

Cover, let soup come to a boil. 

Reduce to low and stir occasionally for 5-7 minutes or until ready to serve.

Chicken Soup Kathie

1 Chicken (2.5 - 3.5 Lbs)

8 C Water

½ tsp Lemon Pepper

1½ Tbsp Salt

2 Bay Leaves

¼ tsp White Pepper

1 Small Onion

2 Stalks Celery

1 tsp Salad Seasoning

½ tsp Garlic Salt

1 C Celery, Chopped

½ tsp Salt

½ C Rice or Noodles

½ C Corn, Frozen

                       

Combine chicken, water, Lemon Pepper, 1½ Tbsp salt, bay leaves, white pepper, onion, 2 stalks celery, salad seasoning, and garlic salt and simmer one hour.   

Cool, drain, and chop meat. 

Save white meat and one thigh for salad or sandwich if desired. 

Set rest of meat aside for soup. 

To finish soup, combine 7-7½ C broth, chopped celery, ½ tsp salt, ½ C rice or noodles, meat from above and ½ C frozen corn if desired. 

Simmer until rice (or noodles) is cooked. 

Add saved meat from above.

Meat Cooking Times

                                                                                        Oven                  

Roasting:                                                                     Temp.                  Time

BEEF

                  Standing Rib - 6 - 8 lbs (uncovered)      300                  Rare - 18-20 min/lb

                                                                                                                Med - 22-25 min/lb

                                                                                                                Well - 27-30 min/lb

                  Standing Rib - Less than 6 lbs                300                  Rare - 30 min/lb

                                                                                                                Med - 40 min/lb

                                                                                                                Well - 45 min/lb

                  Rolled Ribs                                                300                  Rare - 32 min/lb

                                                                                                                Med - 38 min/lb

                                                                                                                Well - 48 min/lb

                  Rump* (covered pan)

                                    Bone in                                       300                  25-30 min/lb

                                    Rolled                                          300                  30-35 min/lb

Pork Loin* (uncovered pan)                                      300                  35-40 min/lb

    

Ham (spiral sliced, fully cooked, covered)                  225                  12-15 min/lb

Turkey (note: this information is from my mom. I have never had to cook a turkey over 3 hours, so make sure you check it so it doesn't overcook)                             

                  Open Pan

                                    4 - 8 lbs                                        325                  2½ - 3 hrs

                                    8 - 12 lbs                                      325                  3 - 3½ hrs

                                    12 - 16 lbs                                    325                  3½ - 4 hrs

                                    16 - 20 lbs                                    325                  4 - 4½ hrs

                  Covered Dark Enamel Pan

                                    4 - 8 lbs                                        325                  2 - 2½ hrs

                                    8 - 12 lbs                                      325                  2½ - 3 hrs

                                    12 - 16 lbs                                    325                  3 - 3½ hrs

                                    16 - 20 lbs                                    325                  3½ - 4 hrs

                  If shiny aluminum roaster is used, increase up to 1 hour.

                  Times are for unstuffed except for onion and celery stalk. If turkey is stuffed, add ½ hour to roasting time.

* For these meats, sear the juices in by browning in the pan on the stove top or put in oven uncovered for 15-20 minutes at 500 degrees and then reduce heat.

Honey Glaze for Baked Ham

½ C honey

1 C brown sugar

½ C orange juice           

Mix ingredients and pour over ham for the last 30 minutes of the baking time with ham uncovered. 

Taco Casserole

2 Lbs Hamburger            

Onion, Chopped            

Sprinkle Garlic            

Bottle Taco Sauce            

1 Can Cream Of Celery Soup

1 Can Cream Of Mushroom Soup

Cheese, Grated

Tortilla Chips

Line 9 by 13 inch pan with chips. 
Brown hamburger meat, onion & garlic. 
Add taco sauce and two cans of undiluted soup. Heat. 
Pour over chips & sprinkle grated cheese over top. 
Bake at 350° for 5-10 minutes until hot.

Lasagna

¼ C Onions, Chopped

1 lb Hamburger meat

1- 26.5 oz can Hunts Spaghetti Sauce (or equivalent)

8 oz Lasagna Noodles, cooked

15-16 oz Ricotta Cheese

2 Eggs

Garlic Powder (optional)

½ C Parmesan Cheese (optional)

2 C Mozzarella Cheese, grated

1 C Cheddar Cheese, grated (optional)

Preheat oven to 350°. 

Brown onions and hamburger meat together. Add sauce. Set aside. 

Mix ricotta, eggs, some garlic powder and parmesan as desired.  Set aside. 

Cook Lasagna noodles with a little oil to keep them from sticking. 

Rinse with cool water when done. 

Layer: sauce, noodles, ricotta mixture, mozzarella (and cheddar if desired). 

Make 2 or 3 layers. 

Make in one 8 by 8 pan or two loaf pans. 

Cover with foil. 

Bake at 350° for 30 minutes. 

Remove foil and bake for additional 10 minutes. 

Remove from oven and let sit for 5-10 minutes before serving. 

This recipe freezes well (before baking). Thaw thoroughly before baking. 

Beef Brisket Virginia

Beef Brisket (NOT Corned Beef), (any Size)

Pepper

Salt

Put Brisket into crock pot or slow cooker. 

Salt and pepper according to your tastes and cook for 8-12 hrs or until very tender. 

Slice meat cross grain or pull apart. 

Great all by itself, as French Dip sandwiches, or heated up in BBQ sauce. 

Freezes well with au jus for a quick meal at a later date. 

Beef Brisket Lorraine

6-8 Lb Brisket of Beef

1 Envelope Dry Onion Soup Mix

½ C Water

Place the brisket fat side up on heavy duty aluminum foil in broiler pan. 

Sprinkle 1 envelope of dry onion soup mix over it. 

Add about 1/2 C water. 

Then bring the foil together, sealing the edges to a tent around the meat. 

Cook at 250° for about 6 or 7 hours. 

Save the juice. 

Refrigerate cooked meat over night for best slicing. 

Serve the sliced beef au jus or make gravy out of it.

Hot Chocolate Mix

Yield: 50 Servings

8 Qt Powdered Milk (Makes 8 Qts Milk)           

1 Lb Quick Cocoa Mix            

½ C Cocoa     

8 Oz Coffee-Mate      

1 Lb Powdered Sugar

Mix all ingredients until well blended. 

Use 1/4 to 1/3 mix for each cup of boiling water (or hot coffee for mocha flavor).

Makes 15 cups of hot chocolate mix which fills 9 pint sized jars with mix. 

These make great Christmas gifts for friends or co-workers.

Sausage Balls

Yield: 5 Dozen Balls

1 Lb Sausage            

2 C Bisquick

1 Lb Cheese           

Sausage and cheese should be at room temperature before combining all ingredients. 

Shape into balls. 

Bake at 375° for 10-15 minutes.

7 Layer Dip

1 Can Bean Dip or refried beans            

1 Avocado            

Lemon Juice            

Salt            

Hot Sauce            

8 Oz Sour Cream     

1 Pkg Taco Seasoning Mix   

Cheddar Cheese, Shredded  

Green Onions

Tomatoes, Chopped

Black Olives

 Layer as follows:

1. Bean dip

2. Mash avocado and mix with squirt of lemon juice, salt, and hot sauce

3. Mix sour cream with taco mix

4. Shredded cheddar cheese

5. Green onions

6. Chopped Tomatoes

7. Black olives

Potato Skins

6 Baking Potatoes

Shredded Cheese or melted cheese spread (Velveeta)

Jar of Real Bacon Bits or freshly cooked bacon, crumbled

Sour Cream

Green Onion, sliced

Wash and scrub the potatoes then bake until done.

Slice the potatoes in half lengthwise and scoop out centers, leaving about ¼ inch-thick shells.

Cut shells in half crosswise. Place shells, skin sides down, on baking sheet.

Brush lightly with olive oil or spray with cooking spray.

Bake at 375° for 15 minutes or until golden brown.

Top with cheese, bacon bits, sour cream and onions (or desired combination).  

Vanilla Buttercream Frosting

1 C Butter, softened       

1 lb Powdered Sugar      

⅛ tsp Salt

1 tsp Vanilla

1 tsp Milk or more

Beat butter, sugar and salt until well blended.

Add milk and vanilla and beat for 3-5 minutes until smooth and creamy.