Creamy Chicken Noodle Soup

Dave and I have been sick with some creeping crud, a brutal cold/cough combination that is lingering. With the big snowstorm this weekend, I decided to take a stab at some homemade chicken noodle soup (this is not something I've done before--yes, I said it).

Here's what you'll need:

1.5 lb. boneless, skinless chicken breasts or chicken tenders
2 cups chopped carrots
2 cups chopped celery
1/2 large white onion, cut into long slivers
1/2 green bell pepper, chopped
2 packages low sodium chicken broth (32 oz.)
1 can cream of celery soup
12 oz. package of egg noodles
1 stick butter
Seasonings: salt, pepper, parsley, 1 bay leaf, paprika, garlic powder

In large stock pot, add the broth, carrots, celery, green pepper, onion, bay leaf, and season to taste with salt, pepper, parsley, and garlic powder. Stir in the cream of celery soup.

Cut the chicken into spoon-sized pieces. Melt the stick of butter in a skillet, add the chicken, sprinkle paprika and garlic powder over the meat. Cook chicken until the outsides are white. Pour chicken and butter mixture into the stock pot.

Bring contents of the pot to a hard boil. Cover and simmer for 1.5 to 2 hours. Add egg noodles about 20 minutes before eating.

~ Optional: Serve with rolls and butter. We also had a dish of chilled cranberry sauce as a dessert side.

=== MAKES 10 SERVINGS ===

Missouri Hash

Missouri Hash

1 medium onion, chopped
1 lb. ground beef
1 large can crushed tomatoes (about 3 cups)
1 cup uncooked rice (I use Minute Rice)
1 packet chili seasoning
1/4 cup chopped pickled jalapenos --OR--
     1 small can diced green chilis (if you prefer a milder flavor)
1 cup grated cheddar cheese

Brown ground beef and onion together, drain. Stir in the chili seasoning and cook a couple minutes longer.

In 8x12 greased baking dish, stir together the tomatoes, rice and jalapenos (or chilis), then add the ground beef mixture.

Cover with foil and bake at 375F for 35 minutes.

Remove foil and sprinkle cheese on top during the last 10 minutes of baking.

Optional: Serve with salad and rolls.

=== MAKES 6 SERVINGS ===

Floretta's Shepherd's Pie

Mom lived for many years in a New Jersey neighborhood filled with Italian families. Italian food was definitely her favorite, and she often transformed everyday recipes to suit her preference. This was one of mom and dad's favorites.

(She didn't give it the name, I did, after she was gone.)

Floretta's Shepherd's Pie

1 lb. ground beef
4 large potatoes
2 cans (14 oz. each) French-cut green beans, drained
1 can (15 oz.) tomato sauce
1/2 onion, finely chopped
1 tbsp. flour
1 tbsp. oregano
1 tsp. parsley
Salt and pepper, to taste
Garlic salt or powder, to taste, or one pressed garlic clove

Prepare mashed potatoes according to your normal method.

In medium skillet, brown the ground beef; drain. Add onion, garlic salt/powder (or pressed garlic clove), salt and pepper to the meat, cook for about 2 minutes more. Pour the can of tomato sauce into the meat, add oregano and parsley, then stir in the flour. Cook until thickened.

Spread the meat and sauce mixture in the bottom of an 8 x 12-inch greased baking dish. Then spread the uncooked green beans in a layer over the meat. Finally, top with mounds of the mashed potatoes over the green beans, leaving little peaks on the tops of the potatoes.

Bake in a 375°F oven for 15-20 minutes, or until the tips of the mashed potatoes begin to turn a golden color.

~ Optional: Sprinkle a little bit of cheese on top during the last 5 minutes of baking. Serve with rolls and butter.

=== MAKES 6 SERVINGS ===

Fiesta Bake

Fiesta Bake

1 lb. ground beef
1 cup (1 small) chopped onion
1 cup chunky or garden style salsa (whatever kind you like)
1 package taco seasoning mix
1/2 cup water
1 small can whole kernel corn, drained
1 small can sliced ripe olives, drained
1 package Jiffy corn muffin mix
1 cup shredded cheddar cheese
1 small can diced green chilis (mild)

Cook ground beef and onion together, drain. Stir in salsa, taco seasoning mix and water, bring to a boil. Cook for 5-10 minutes or until mixture is thickened. Stir in corn and olives. Spoon into 8-inch square baking dish.

Prepare batter for corn muffin mix according to package directions. Stir in cheese and chilis until smooth. Spread over meat mixture.

Bake, uncovered, in 350F oven for 30-35 minutes or until crust is golden brown.

Optional: top with additional salsa and grated cheese, if desired.

=== MAKES 6 SERVINGS ===