Spaetzle

How to Make Spaetzle

Ingredients:

  • 4 eggs, beaten
  • 1/3 cup of milk
  • 2 teaspoons of salt
  • 2 cups of all-purpose flour

Instructions:

  1. Mix together the beaten eggs, milk, salt, and flour. The dough will be sticky.
  2. Bring 2 quarts of salted water to a boil.
  3. Spray a spaetzle maker with nonstick cooking spray.
  4. Place the spaetzle maker over the pot and pour the dough inside the holder on the spaetzle maker.
  5. Slide the holder back and forth over the boiling water. The spaetzle is ready when it floats.
  6. Remove the spaetzle with a slotted spoon and drain.
  7. Add 1 tablespoon of butter and mix.

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Potato Soup

Jeff Cannon 12/2006

Ingredients:

  • 4 cups potatoes peeled cubed (red are best)
  • 2 cups of carrots peeled and cut into bite size pieces
  • 1 cup of chopped onion
  • 1 cup chopped celery
  • 1 stick of butter (or margarine)
  • 4 cloves of garlic diced
  • 1 tsp pepper
  • 2 cups chicken broth (non-salty preferred if using bouillon)
  • 8 oz of Velveeta cheese cubed to bite size pieces
  • 2 tbsp flour
  • 2 cups milk
  • 1 tbsp parsley

Cooking Directions:

  1. Start by cooking the onion, celery, and garlic in the stick of butter until it is clear, about 30 minutes on medium heat.
  2. Start a pot of boiling water for the potatoes and carrots. Peel, cut, and wash the potatoes while the onion, celery, and garlic cook. You can put the potatoes in the pot while it is starting to boil. Boil the potatoes and carrots about 20 minutes, or until they are just starting to get soft. Use a toothpick to test.
  3. To onion, celery, and garlic add pepper and stir. Add chicken broth and bring to a boil. Mix flour with 1/2 cup of cold milk. Add flour & milk paste slowly and stir continuously until thick. Add the rest of the milk and return to boil. Turn heat to low and add cheese on top. After cheese starts to melt, then stir together. If you stir too early the cheese will stick to the bottom of the pan.
  4. When potatoes are done, remove and drain water but don’t rinse. Mix soup with drained potatoes. If you need to thin use milk, to thicken add cheese. Top with parsley and serve. You can eat right away but if you let it sit overnight the flavor will be better. Just heat it up on low heat and serve.

Salsa – Morris Family

  • 1 Large can of whole tomatoes
  • 1 Can of Rotel tomatoes (Hot is best)
  • 1 bunch of cilantro
  • 1 capful of white vinegar
  • 1 teaspoon of garlic powder (or more to taste)
  • 1 teaspoon of salt (or more to taste)

Mix in a blender to desired consistency.

Chicken and Rice

Chicken and Rice (Mom’s recipe)

  • 1 whole chicken cut up
  • 1 can Campbell’s cream of chicken and one can of cream of mushroom or cream of celery
  • 2 to 3 cups of Minute instant rice, people like the rice the most
  • 1 Stick of Margarine or butter
  • 1 Package of Lipton onion soup mix

Note: use name brand ingredients or you will be sorry. More rice, less flavor or add more soup.

Preheat oven to 400. Use the cold stick of butter to coat a backing dish well or use spray oil. Put rice in a mixing bowl add 2 (or 3 for 3 cups of rice) cans of soup to rice and stir well. Add 1/2 of soup mix to rice and soup and stir some. Pour rice in buttered/oil dish and flatten evenly. Wash the chicken and cut into pieces. Put the chicken on top of rice. Melt the butter stick and add the rest of the soup mix to the butter. Pour butter mix combo over chicken, coat each piece. Cover and bake for 1 hour at 400 on middle rack, reduce heat to 350 and cook another 20 minutes. Turn off the heat and let rest for 10 minutes in the oven while you make other items. Note: For two cups of rice use 1 can of Cream of Chicken soup and 1 can of Cream of Mushroom Soup. If you have dried or canned mushrooms use Cream of Celery. You can use Beef Bounion and Dried Onion for Lipton Soup mix or to add more flavor for 3 cups of rice recipe.

Peach Cobbler – King Ranch Recipe

Make the batter and pour in the pan

  • 1 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1/4 cup butter

Make the sweet and swirl it in the batter

  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Add the peaches

  • 3 lbs (3 – 16 oz cans)

Bake at 350 for 45-60 minutes

Crustless Quiche (breakfast casserole)

  • 4 eggs beaten
  • 1/2 cup of shredded mozzarella or Italian blend cheese
  • 1/4 cup of Parmesan cheese
  • 1/2 cup of heavy cream (whipping cream)
  • 1/2 cup of cooked chopped bacon or sausage or ham (some kinda meat)
  1. Start warming the heavy cream in a pan but don’t boil
  2. Beat the eggs in a large bowl
  3. Add cheeses and stir
  4. Add heavy cream VERY SLOWLY and stir
  5. Add the meat and stir
  6. Pour in a buttered pan, this will rise so only fill the pan have way
  7. Bake at 350 for about 30 minutes (usually more) until the top is light brown
  8. Remove and let cool to touch before serving
  9. Ring the bell and serve it up

Variation: Add mushrooms or green bell pepper or both (most kids hate this so put in last and on one side)

Chicken Spaghetti

  • 1 whole chicken cutup or 4 chicken breasts (cubed)
  • 1 onion chopped
  • 1/2 stick of margarine or butter
  • 3 garlic clove diced or 1 tsp garlic powder
  • 1 tsp pepper
  • 1 can of Cream of Chicken and 1 can of Cream of Celery or Cream of Mushroom (not the cheap stuff)
  • 2 cups of chicken broth (Use broth from boiling chicken – be sure and skin the scum and oil)
  • 1 small velvetta cheese
  • 1 – 16oz pack of spaghetti
  1. Boil the chicken and de-bone or half way cook the chicken breasts in butter (full cooked is too dry)
  2. Cook the onions and garlic until clear. (Be ready for the crowd to gather)
  3. Add pepper and soups
  4. Add the broth from the boiling of the chicken without the scum or oil. Don’t add too much, you can add more later but it sure is hard to take it out.
  5. Add the chicken and stir reduce to med/low heat (no boiling)
  6. Cut the cheese into small 1 inch cubes and add. Don’t let them sink to the bottom where they will burn.
  7. Add more broth to thin if needed.
  8. Cook the spaghetti, angel hair is faster, drain but don’t rinse
  9. Ring the bell and serve it up!

Variations:

  • 1/2 cup of celery cooked with the onions and use Cream of Mushroom
  • 1/2 cup of mushrooms (real) cooked with the onions and use cream of celery
  • 1/2 cup of black olives (kids don’t like this)

Quick method:

Cook chicken breasts in microwave and start the angel hair spaghetti boiling. In a large pan add soups, garlic powder, dried onion, broth from a can, pepper, add the cheese and you are done in about 15 minutes.

Banana Pudding Supreme

  • 1 pkg. (8 oz.) cream cheese
  • 1 carton (8 oz.) Cool Whip
  • 14 oz. can sweetened condensed milk (Eagle Brand)
  • 4 bananas, sliced
  • 12 oz. box vanilla wafers
  • 1- 6 oz. pkg. instant vanilla pudding
  • 2 cups of milk

Mix the 2 cups milk and the cream cheese until smooth. Stir in sweetened condensed milk and pudding. Fold in half of the whipped topping. Layer pudding, cookies and bananas in dish. Top with remaining topping. Chill.

Yields:10-12 servings.

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Here is the video on YouTube:

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