Cream of Celery Soup

 

 This recipe makes me really excited because I hate using Campbell's condensed cream of soups in recipes and , poof!, here is a fix to the problem. It's become such a staple in modern life to dump a can into the crock pot and call it good, and I have forever been saying, why can't we just make it at home. My mind on sustainability, I will now be researching if this recipe is safe to can and, if not, how I can make it something I can hot water can.

Ingredients 

Celery

large onion slice

pint of milk

I Tablespoon flour

2 Tablespoons cold milk

Butter

salt and pepper

cream.

Process

1. Boil celery for 30 minutes. 

2. Mash celery in the water it has been boiled in and add 1 Table spoon butter, pepper and salt to taste.

3. Boil large slice onion in a pint of milk. 

4. Mix flour with cold milk, and add to the boiling milk and cook 10 minutes. 

5. Mix both mixtures together and serve with cream.

Savory Crust Chicken Pie

On a cold and dreary January evening, nothing tastes better than this! The first time I ate this, SP had made several pies for our family when our Mom died. He brought one fresh out of the oven and one ready for the freezer. It keeps well in the freezer and reheats nicely for convenient suppers. Enjoy - a family favorite the kids will love!

Ingredients:
Filling:
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup red pepper
1/2 cup green pepper
2 Tablespoons butter
2 cups cubed cooked chicken
generous shakes of lemon pepper
1 can condensed cream of chicken soup

Crust
1 cup sour cream
1/2 cup butter softened
1 egg
1 cup flour
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon dried sage


Process:
Preheat oven 400 degrees.
Cook chicken. Add generous shakes of lemon pepper.



When chicken is cooked, add the vegetables.

When vegetables have cooked about 10 minutes, add the can of soup. Continue stirring as mixture heats.

While mixture cooks, combine crust ingredients in a mix master or by hand.
Fold crust into baking dish - a round ceramic type - and press generous amounts of crust up onto sides of pan.

When chicken mix is finished cooking, fold into pan lined with crust.

Cover open center with the shredded cheese.

Bake 30 to 35 minutes. Let stand 10 minutes before serving!

YUMMY!

Hambone and Lentil Stew

Cheddar Ale Soup

I found this recipe originally on Pinterest. There are recipes for it in several different places.
This recipe on Fake Ginger is the recipe I ended up using since it was printed out. I did not however make the pretzel bowls. I made croutons instead and served the soup in mugs.
This was the idea of the Pinterest link that I pinned on my board of this recipe on Tracey's Culinary Adventures. Tracey is the one that recommended making croutons. SP made the croutons using left over baguette from New Years fondue baguette, olive oil spray, and rosemary.
A quick consult and I found Williams-Sonoma's identical recipe.

I highly highly recommend making this. Any soup that begins by frying slices of bacon in the bottom of your Dutch oven is bound to be pleasing. On top of this you then slowly cook carrots and onions and celery. Long after you add the garlic, and flour, and Worcestershire and ale, then milk and broth and voila!
You have this.

Time for the immersion blender.

While this close up picture is unattractive, I included it because of the color and consistency it ended up as. I blended for a rather long time trying to get the chunks smooth. It was such a hearty broth it never attained a single hue. Flecks of bacon were evident. I loved it.



At this point I was getting really excited about the next step.
Adding the cheese. Add cheese. Cheese and more cheese. 4 cups of it.

Cheese glorious cheese.

Stir, heat, stir, wait patiently for the consistency to even.
Patience. Smell. Savor.
Serve in a mug with home made croutons and enjoy, salivate, want more.

Food is love. Amen.

Chicken Mousse with Nut and Celery Salad

This one is credited to my great grandmother. While somethings have clearly gone out of style in terms of eating gelatinous chicken for lunch, the use of salads in this recipe and another soon to come has not changed a bit in three generations! When we have leftover chicken we make it into a salad with celery and pecans. I like the use of French dressing over the top of this one!

Chicken Mousse with Nut and Celery Salad

Ingredients
1 cup cream, milk, or chicken broth (I live how this ranges from least to most healthy)
3 eggs separated
1/4 teaspoon celery salt
salt
pepper
1/4 teaspoon paprika
gelatin
water
1 cup cooked chicken, pounded and chopped very fine.
1 cup whipped cream
leaf lettuce
chopped celery
chopped pecans
French Dressing

Process

1. Scald one cup milk cream or chicken broth.
   
2. Beat yolks three eggs and add salt, celery salt, pepper, and paprika
3. Cook as a custard...

(So this is where this recipe comes to a screeching halt so that I can insert the proper directions from Joy of Cooking for modern cooks who don't eat or cook custard on anything close to a monthly basis.)

• ... whisking together ingredients until blended.
• Bring to a summer in a small saucepan over medium heat, whisking gently all the while.
  
• In a separate bowl, add 1/4 package gelatin with 1/4 cup cold water
• Place chicken in bowl and strain custard over cup of chicken.
• Place over ice bath
  
• Stir over ice water until thick
• Add 1 cup whipped cream and stir.
  
• Pour into mold and chill.
  
• When ready to serve, place on lettuce.
• Cover with chopped celery and pecans.
  
• Pour French Dressing over the top.

The notes in the margin state: "4 lbs. chicken serves 18", but I wonder if she actually meant to write 4 cups of chicken and thus encouraging you to quadruple the recipe for a party?