Frosting for Sugar Cookies

This recipe is more of a guide.... The measurements are not exact because it was handed down from my grandma, and that's how she cooks.

-Put powdered sugar in a bowl large enough for mixing. Start with a cup, you can always add more.
-Add a small amount of vanilla extract--about 1/2 tsp.
-Add a small amount of milk--about 1 tsp. If you need more to stiffen the frosting, heat the milk first.
-Add butter or margarine, softened--approximately 1/2 stick. Add more butter to cut sweetness if necessary.

Cream with a hand mixer.

Once frosting is to your liking, divide into bowls if desired and add food coloring. Stir well. Do not let stand, frosting hardens fast.

Sugar Cookies

In my opinion this is the best sugar cookie recipe for cutouts.... They're a hit at any holiday!

Cream Together:
1 1/2 cups sugar
1 cup shortening
3 medium eggs
1 tsp. vanilla
1/2 tsp. lemon extract

Add:
4 1/2 cups flour, sifted or 4 cups unsifted
1/2 tsp. salt
1 tsp. soda

Mix together and chill. Roll to 1/8" & cut. Bake at 350° until they raise. Don't let them get brown (except around the edges).

Cranberry Salad

This delicious cranberry salad can be served as an alternative to the plain cranberry dish, a salad, or as a dessert. Either way it a beautiful holiday dish that leaves cranberry lovers wondering what makes it so good!

1 can cranberry sauce with whole berries
1 pkg. raspberry Jello
1 stalk celery, chopped fine
3/4 cup pecans*, chopped
1 medium apple, diced--do not peel
1 small can crushed pineapple, drained

Dissolve raspberry Jello in one cup boiling water. Refrigerate until it's the consistancy of corn syrup. Mix together with the fruit, celery & nuts, and let gel over night.

Topping:
1--4 oz. cream cheese
1/2 cup sour cream
1/3 cup sugar

*You can use any nut you choose, or omit if there is a food allergy.

Chicken Pot Pie

Again, another great recipe from my gal pal, Ericha.

1 lb. skinless, boneless chicken breast--halves, cubed
1 cup carrots, sliced
1 cup frozen peas
1/2 cup celery, sliced
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
2-3 chicken bouillon cubes
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

In a saucepan, combine: chicken, carrots, peas & celery. Add water to cover & boil for 15 minutes. (You will need to reduce the heat once it starts to cook--watch so it does not boil over!) Remove from heat, drain & set aside.

In a saucepan over medium heat, cook onions in butter until soft & translucent. Stir in flour, salt, pepper & celery seed. Slowly stir in chicken broth & milk. Once heated, dissolve bouillon cubes. Simmer over medium-low heat until thick. Remove from heat & set aside.

Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough if necessary. Make several small slits in top to allow steam to escape.

Bake in a preheated oven for 30-35 minutes @ 425°, or until pastry is golden brown & filling bubbles. Allow to settle for 10 minutes before serving.

Grilled BBQ Wraps

Thank you, Mindi, for this brilliant use of leftover chicken. It's simple, delish, and a huge hit with my entire family!

2 cups cooked chicken, shredded
1/2 cup cheddar cheese, shredded
1/2 cup BBQ sauce (I like Kraft--honey)
6 Burrito size tortillas

Combine chicken, cheese and BBQ sauce in a bowl. In the center of each tortilla, place about an ice cream scoops worth of the chicken mixture. Fold all four sides in over the mixture, creating a square.

Grill on low-medium heat until warmed through.

Beer Cheese Soup

This is a tasty cold weather soup that is perfect when paired with a toasted sandwich. And despite the recipe's length, it is very easy!

Cook until tender, not browned:
1/4 cup melted butter or 3 Tbsp. olive oil
1/4 cup diced celery
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup diced onion

Blend in 6 Tbsp. flour

Gradually stir in:
3 cups chicken broth
2 cups fat free half & half
Stir until thickened (you can add flour or corn starch to help thicken)

Add:
1/4 tsp. pepper
14 oz. jar cheddar cheese spread (Cheese Whiz)
Stir until cheese is melted.

Add:
1-2 Tbsp. chopped pimentos
8-12 oz. light beer
1/2 tsp. salt
Heat to serving temperature.

Garnish with croutons (I like to make my own--my recipe can be found filed under the Salad label), popcorn or Goldfish.

Chicken Broccoli & Penne Skillet

My family loves pasta, and this dish is no exception. Lauren wasn't excited about eating the "trees", but I'm not giving up on getting her to eat the good stuff.

I created my own cream of mushroom soup for this dish, but you can certainly use a premade carton or condensed soup version.

8 oz. penne pasta
3 cups fresh or frozen broccoli florets
1 lb. skinless, boneless chicken breasts, cut into 1-1/2" pieces
1 Tbsp. olive oil
2 cloves garlic, minced
18 oz. cream of mushroom soup
1/4 tsp. pepper
grated Parmesan cheese (optional)

Prepare pasta according to package directions in 3 qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.

Heat oil in 10" skillet over medium-high heat. Add chicken & cook until well browned, stirring often. Reduce heat to medium and add garlic. Cook 1 minute, stirring often.

Add sauce, pepper, pasta and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Served with cheese if desired.

Cream of Mushroom Soup

For reasons I do not understand, canned cream of any soup does not settle well with my children's stomachs. It is for this reason that I was forced into creating a homemade version. I've never eaten straight cream of mushroom soup, but this soup is good enough to eat that way; I mixed it in a pasta dish. Either way, it's delish.

1--4oz. can mushroom pieces, drained (and chopped if desired)
or 1/2 lb. mushrooms, chopped fine
3 Tbsp. butter
1/2 c. onion, minced well
1/8 tsp. celery seed
2 cups water
2 bouillon cubes
2 Tbsp. flour
one pint of fat free half & half
1 tsp. salt
1/8 tsp. pepper

Saute mushrooms in 1 Tbsp. butter for 5 minutes with onion & celery seed. Add water and dissolve bouillon cubes when water heats up.

Meanwhile, melt remaining 2 Tbsp. butter, add flour and brown. Add half and half, salt & pepper, and whisk until smooth.

Allow to thicken, then add the mushroom mixture. Heat and serve.

Chocolate Pumpkin Cupcakes

We've got pumpkin on the brain. This is an easy and delicious recipe for chocolate cake, or cupcakes in our case, that substitutes all of the added fat with pumpkin. These are good with or without frosting, but of course we couldn't pass up the opportunity to frost and decorate, especially when sprinkles are involved.

1 box chocolate cake mix
add eggs as directed on the box
1 15 oz. can pumpkin

Bake according to directions on the box. Frost if desired. These tasty treats freeze & defrost well to enjoy for weeks!

Roasted Pumpkin Seeds

It's that time of year.... Pumpkin carving. Yesterday we attended a gathering with our neighbors; in addition to having a great time, we came home with a mound of pumpkin seeds. This morning yielded a marathon of roasting. Four varieties, all appealing to different parts of the palate. All delicious in their own unique way.

Rinse seeds in a colander.

In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.

Spread out in a single layer on towels to dry overnight.

In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!

Season with Sea Salt, Lowry's Seasoned Salt, Sugar, Cinnamon & Sugar, Parmesan & Garlic**, etc.

Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.

*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.

**When making the Parmesan & Garlic variety, mix the seeds with olive oil, roast about half way, then return them to the bowl and mix in the Parmesan & crushed garlic. Garlic is never appealing when burnt, so you want to be sure not to overcook it.

I'd love to hear your comments and tasty ideas for new ways to dress up this seasonally delicious snack. Next time I'm thinking Parmesan & basil!

Harvest Apple Stew

Stew has always been a take-it or leave-it thing for me. It's great in the fall, but it seemed to be one of those things that you always make too much of and end up eating forever. This is not one of those stews. The secret: apples & beer. Abby devoured hers and I went back for seconds. And I'm looking forward to eating the rest tomorrow for lunch!

2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked

Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.

Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.

Stir in the remaining ingredients, except the egg noodles. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender; about 1 1/2 hours.

Discard bay leaf & adjust seasonings if needed.

Serve over egg noodles in shallow bowls.

I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!

Chicken Cow Mein

I was surprised at how easy and delicious this recipe for chow mein is. The girls gobble it right up!

2 cups cubed chicken
1 Tbsp. soy sauce
1 cup chicken bouillon (1 cube in 1 cup boiling water), you can also use broth
1 cup chopped onion
2 cups chopped celery
1 can bean sprouts--drained & rinsed
1 Tbsp. cornstarch
1/4 tsp. ginger
1 Tbsp. molasses
1/4 cup water

Brown chicken in shortening or cooking oil. Add soy sauce, bouillon and a sprinkle of salt. Cover & cook until chicken is tender. Add onions, celery & bean sprouts. Cook 10 minutes. In a small pan over low to med-low heat, blend cornstarch, ginger, molasses & water. Stir until thickened.

Serve over chow mein noodles and a bed of rice.

Variation: You can substitute pork, veal, steak, turkey or shrimp. Be sure to adjust bouillon/broth accordingly.

Crock Pot Chicken Tortilla Soup

I have to thank my girlfriend, Ericha, for this one. It is a big hit in our house in the cool months. Best of all, the leftovers freeze well!

1 lb. shredded cooked chicken
1-15 oz. can whole peeled tomatoes, mashed
1-10 oz. can enchilada sauce
1 med. onion, chopped
1-4 oz. can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1-14.5 oz can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1-10 oz. package frozen corn
1 Tbsp. chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilies & garlic into crock pot. Pour in water & broth, then season. Stir in corn & cilantro. Cover & cook on low for 6-8 hours, or on high for 3-4 hours.

Top with tortilla strips.


Tortilla Strips

Preheat oven to 400°.
Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.

Bake until crisp, about 10-15 minutes.
Sprinkle over soup.

14 tortillas should be adequate for total soup.

Butternut Squash Pureed Soup

A relatively easy and perfect soup for the fall. And it freezes well!

2 Tbsp. olive oil
1 onion, chopped
1 Butternut squash, pealed & cubed--1"
2 cups chicken broth
4-5 cups water

Sweat onions in olive oil & add a pinch of salt. Add remaining ingredients and simmer for 20 minutes. Puree & serve.

Homemade Blueberry Muffins

This recipe was so easy to make, and a hit with the lovelies. I prepared it this morning before they woke up so they'd have breakfast ready for them, but it is certainly easy enough to do with them.... next time!

1 3/4 cups Bisquick
1/2 cup quick oats
1/2 c sugar
3/4 cup milk
1 large egg, beaten
1 Tbsp. vegetable oil

1 cup blueberries, can be frozen

Preheat oven to 375°. Line 12 muffin cups with baking liners. In a large bowl, combine beat together egg, milk & vegetable oil. Mix in Bisquick, oats and sugar. When all of above ingredients are thoroughly mixed, add blueberries & stir. Scoop batter with an ice cream scoop into cups. Bake in oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Pasta Fazul

In my opinion, this is the best recipe for Pasta Fazul.... thanks, Mom! Its a great use for leftover Bean Soup, and its easy and inexpensive. If you like pasta, there's no doubt you'll like this very thick soup!

1-2 Tbsp Olive Oil
1 clove garlic, minced
1 small can tomato paste
1-2 cups leftover Bean Soup; you can also use 1 can of Bean Soup
salt & pepper to taste
Rotini pasta

Saute garlic in oil on the bottom of a kettle. When garlic is browned, add tomato paste & saute. Add 4 (tomato paste) cans of water. Salt & pepper to taste and simmer for 15-20 minutes. Boil water for pasta. When adding the pasta to the water, add leftover Bean Soup to tomato paste base. Add drained pasta to the soup, stir together and serve.

Serves 4

Tomato & Basil Pizza

Like most American families, mine loves pizza. And since Dayton is not known for fine pizza establishments, we have yet to settle on that must-have pizza. In effort to save money, we've resorted to homemade pizzas, and tonight, I found one my family gobbled up!

Tomato & Basil Pizza

1 Pillsbury pizza crust (refrigerator section)
1 c. pizza sauce
2 Roma tomatoes, cut in 1/4" slices
fresh basil leaves, washed & whole
red onion, diced or in chunks (optional)
1/2-3/4 block Mozzarella cheese cut in chunks

Spread dough onto baking sheet as directed on package. I chose to make a pie, so I had to do a little cut & paste. Spread sauce over dough and top with fresh basil leaves, tomato slices, onions, and Mozzarella slices. Bake @ 450° for 15-20 minutes, or until crust is golden brown.

Serves 4


Easy Homemade Pizza Sauce

1-15oz. can tomato sauce
Season as desired with oregano, basil, pepper, crushed red pepper flakes, Italian seasoning, etc.

Cook in a small pan to allow flavors to blend.

I split this in half, using half for one pizza, then freezing the other half to use at a later date.

Chicken Parmesan

I made this one last night and it was a hit! I've never made it before, but it was easy and tasty.

4 chicken breast halves, boneless
2--14oz. cans Italian Stewed Tomatoes, smashed
2 Tbsp. cornstarch
1/2 tsp. Oregano, crushed
1/4 tsp. hot pepper sauce, optional or a dash of crushed red pepper flakes
1/4 c. Parmesan Cheese, grated
spaghetti noodles, cooked

Place chicken in a baking dish. Cover and bake for 15 minutes in a 425° preheated oven; drain. Combine tomatoes, cornstarch, oregano & pepper sauce or crushed red pepper flakes; cook, stirring constantly until thickened. Pour thickened sauce over chicken; top with cheese. Bake 5 minutes uncovered.

Serve over a bed of spaghetti noodles.

Serves 4

Mexican Pasta Salad

The night I first served this it did not get favorable reviews. I was actually certain I would never make it again, but since I had a bowl full of the stuff, I wasn't going to let it go to waste and had the leftovers for lunch the next day. The girls devoured it and even asked for seconds! It actually tastes like Tortilla Roll-Ups; in some parts of the country they call them Pinwheels.

If you're serving this salad, I highly recommend making it several hours in advance.

1 cup mayonnaise
12-15.5 oz. jar salsa
1 c. cheddar cheese, shredded or cubed
1/8 tsp. pepper
1/2 tsp. garlic salt
1/2 c. onion, chopped
8 oz. cooked pasta--shell, rotelle, etc.

In a large bowl, combine mayonnaise, garlic salt & pepper. Add cooled pasta (rinse well with cold water), salsa & onion. Toss to coat. Add cheese & refrigerate several hours, or overnight before serving.

"Ice Cream" Cake Cones

Whether you're looking for a way to jazz up a kids' birthday party, trick your little sweet tooth, or you want to mix up a fun baking activity, this one's a sure hit!

Cake Cones

1 box cake mix
ice cream cones, flat-bottom cupcake liners for extra batter

In a mini muffin tin arrange cones.
Spoon batter into cones to fill about 3/4 of the way full, and bake according to the directions on the box.
If you still have batter left after filling cones, pour remaining batter into cupcakes.
I found the cones took a little longer to bake, so watch for them to be golden brown on top.
It is okay if the batter bakes over the side of the cone, it offers more surface area for frosting and gives the illusion of a melting cone.

*Hint: Fill empty muffin cups with water to keep cake moist while cooking.

The Best Homemade Frosting

2 c. powdered sugar
2/3 c. Crisco shortening
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. almond extract (use just a little bit more than 1 tsp.)
1 Tbsp. milk (use a little less to make frosting more stiff)
choice of food coloring

Mix all with a hand mixer until creamed & frost.

Frosts 24 cupcakes or one 9x13 cake.

Garnish as desired with sprinkles, jimmies, crushed candy bars, etc.

Grilled Asparagus

We grilled asparagus last night with our steaks and it was a huge hit, even with the girls. Or should I say, especially with the girls?!

asparagus
olive oil, about 4 Tbsp.
garlic, minced (optional)
salt & pepper or seasoning salt

1.Rinse asparagus, and allow to dry slightly.

2. Trim 2 inches off bottom of stems.

3. Spread asparagus stems out in a shallow baking dish.

4. Drizzle lightly with olive oil & toss with fingers to evenly coat.

5. Season with garlic, salt & pepper or seasoning salt (Mrs. Dash is a good one); toss again.

6.Place on grill for five minutes, turning often for even cooking. When asparagus browns slightly you know its cooked.

Summer Pasta

This is a delicious & nutritious pasta, perfect for summer dining. Italy in a bowl!

1/3-1/2 cup extra virgin olive oil
garlic, to taste
fresh basil, 1 bunch
2-3 ripe tomatoes, chopped
1/2 lb. Mozzarella cheese, grated
1 lb. Fettuccine
cooked spinach, 1/2--1 bunch

Mix oil, garlic, basil, tomatoes & cheese in a large bowl. Let sit at room temperature at least 1/2 hour, stirring occasionally to blend flavors. Boil Fettuccine according to directions. Drain & toss in bowl with above mixture. Serve immediately or refrigerated, either way its delish!

Super Smoothie

I learned a few months ago when the girls were stricken with a stomach virus the importance of yogurt to help maintain proper bacteria levels in the stomach. This is a smoothie with a yogurt base, loaded with other "super foods". Healthy or sick, my girls can't get enough!

1 banana, frozen
1 cup low fat vanilla yogurt
1/4 cup walnuts, chopped
1/2 tsp. ground cinnamon
1 tsp. honey
1/8 tsp. ground nutmeg

1. Cut the frozen banana into 3 or 4 chunks & peel (I like to set it out for a few minutes; its easier if it has thawed a bit).
2. Place banana pieces, yogurt, walnuts, cinnamon & honey into blender.
3. Blend on high for 2 minutes, or until smooth.
4. Pour into glass and dust with ground nutmeg.

Homemade Croutons

I hate seeing food go to waste! This is the perfect solution for your old bread, especially bakery or homemade bread. My best croutons were the ones I made with a tomato basil bread.... delish.

Cut left over bread into small cubes.
Soak in melted butter or olive oil.
After soaking, sprinkle with garlic salt, parsley flakes, basil, Parmesan cheese.... the possibilities are endless!



Bake 15-20 minutes at 350° on a foil-lined baking sheet, then broil for about two minutes, being careful not to burn. It is important to stir them so they cook evenly on all sides.

Cool before using on salad.

Golden Pork Chops

This has got to be one of my absolutely favorite meals! I love pork chops, and found this to be a tasty twist on a classic.

1 can cream-style corn
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 tsp. paprika
1 box Jiffy Corn Bread, prepared & crumbled
4 boneless pork chops

Glaze
1 Tbsp. brown sugar
1 Tbsp. spicy brown mustard

Brown pork chops on the stove. In a large bowl, combine the corn, onion, celery & paprika. Stir in corn bread and transfer to an 11x7x2 baking dish. Arrange pork chops over stuffing. Combine brown sugar & mustard; spread over chops. Bake uncovered at 400° for 35-40 minutes.

Norb McGrady Hotdish

In honour of St. Patrick's Day, an easy hotdish that will have everyone cheering for the Irish!

1 lb. hamburger
1 can tomato soup
1 onion, chopped
6 cups (about half a head) cabbage, chopped

Brown hamburger with chopped onion. In the bottom of a 9x13" casserole dish place 3 cups cabbage. Add browned hamburger & onion mixture and top with 3 cups cabbage. Pour 1 can tomato soup on top. Bake for 1 hour at 350°.

Reuben Hotdish

As any Minnesotan will tell you the word 'casserole' is not part of our vocabulary; instead we call it a 'hotdish'. There are millions of hotdish recipes floating around Minnesota kitchens. This is one I like to take credit to introducing to my home state. I made it for different family members various times when they came to visit us in Massachusetts and it got rave reviews. It's a great treat for Reuben lovers!


8 oz. wide noodles, cooked
1 lb. sauerkraut, drained
2 cups chopped corned beef
2 medium tomatoes, peeled & chopped
1/2 cup Thousand Island dressing
10 oz. Swiss cheese, shredded
4 crisp rye crackers, crushed
1/2 tsp. caraway seed

In a greased 9x13" pan, layer buttered noodles, sauerkraut, corned beef & tomatoes. Dot with Thousand Island dressing, and sprinkle with cheese. Top with cracker crumbs and caraway seed. Bake for 1 hour @ 350°, or until bubbly.

Top with Thousand Island dressing if desired.
Serves 6-8 people.

Tomato Soup with Pasta and Basil

This is one of my favorite soups. It's loaded with vitamins and tastes great when you're sick or when you're just looking for a comforting soup on a cold night.


3 large very ripe tomatoes (You substitue with 1-2 large cans of whole tomatoes or diced tomatoes if desired & skip the first half of step 1.)
2 Tbsp. olive oil
1 onion, chopped
1 clove garlic, crushed
1 small red pepper, finely chopped
4 cups chicken or vegetable stock
1/4 cup (2 oz) tomato paste
1 tsp. sugar
1/4 cup fresh basil leaves
1 cup shell pasta

1. Score a small cross in the top of each tomato. Plunge the tomatoes into boiling water for 1-2 minutes, then into cold water. Peel the skin down from the cross and discard. Remove the seeds and roughly chop the tomatoes. Heat the oil in a large heavy-based pan and cook the onion, garlie & red pepper, stirring for 10 minutes, or until soft. Add the tomato & cook for another 10 minutes.

2. Add the stock, tomato paste, sugar, salt & pepper to taste. Cover and simmer for 15 minutes. Remove from the heat & add basil leaves. Allow to cool slightly before processing the mixture, in batches, in a food processor or blender until smooth. Return the mixture to the pan & reheat gently.

3. While the soup is cooking, add the pasta to a large pan or rapidly boiling salted water & cook until al dente. Drain, add to the soup and heat through.

Garnish with basil leaves if desired.
Serves 4-6

The Classic Smoothie

This is a never fail smoothie recipe that I use as is, or to build other smoothies off of. You can add anything from blueberries to yogurt to nuts to honey.... you get the picture. But this is the recipe that started it all.


1 cup orange juice
1 cup frozen strawberries (hulled)
1 banana

Pour the orange juice into the blender. Add the strawberries and banana. Blend until smooth.

Minnesota Wild Rice Soup

I can't think of a better way to start off my recipe blog than with a recipe from my home.... Minnesota!


1 cup uncooked wild rice
3 cups water
2 strips bacon, diced
1/4 cup chopped onion
3/4 cup sliced celery
1/2 cup sliced carrots
2-3 cans chicken broth
1 tsp. salt
pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can mushrooms & juice

Simmer wild rice and water covered for 50-60 minutes; drain off excess water and set rice aside.
Fry bacon until crisp. Remove bacon, saute onion, celery & carrots in bacon grease.
Combine all ingredients and simmer for 1 hour.

This is a thick soup.
Serves 8 people.
Freezes well.