Tuesday, October 23, 2007

Chicken Crescents

These are so yummy! Great to freeze and use as after school snacks, etc.

1/4 C margarine
2 cans Pillsbury crescents (or make your own dough, see Easy One Rise Rolls)
1 can cream of chicken soup
8 oz cream cheese
1-2 C cooked, cubed chicken (you can use the canned if you're short on time:)

Melt margarine and cream cheese together (or just use low fat crm cheese to make them a little lower in fat and mix it with beaters. You can even add the chicken and just mix it all up). Add cooked chicken.* Place spoonful of cream cheese/chicken mixture at wide end of crescent and roll it up. Place all crescents on ungreased cookie sheet and back at 375 for about 10 min until golden brown. Serve wamr with hot cream of chicken soup oured over like a gravy.
*I like to add the cream of chkn soup to the cream cheese mixture and stuff it all inside!

Hamburger Stew or Stone Soup

Okay, this hardly warrants a recipe, I guess, b/c it's so self explainatory, but I love this in the Fall and sometimes I forget about it, so it's nice to have in our recipe book! My mom makes this and they have even made it a youth activity where everyone brings whatever ingredient they want to add to the soup. I've always wanted to make in in conjunction with reading "Stone Soup" to my kiddos when they're old enough. Here goes:

1 1/2-2 lbs Hamburger
3-4 Carrots
5-6 Potatoes
1/2 Onion
3 Stalks Celery
Lots of Salt and Pepper to taste.

Brown the Hamburger in a large skillet with salt and pepper. Then add vegetables--I've listed my favorite, but whatever you like and however much you want will do! Add water for the broth and cook until the veggies are soft. You will want to add lots of salt and pepper for taste. You can also thicken the broth with flour or cornstarch, but I like it clear. I love being able to taste all the vegetables without alot of extra spice.

Monday, October 22, 2007

Scones (from my college friend Robyn)

It's winter, or rainy and cloudy 24 x 7 in the Pacific Northwest. Time for comfort food!

1 C Milk
1 tsp Salt
1/4 C Margarine
1/4 C Sugar
1/2 C Warm Water
3 pkgs (each pkg is 2 1/4 tsp) yeast (I used rapid rise)
2 eggs, beaten
5 1/4 C flour

Put milk in microwave on High for 2 min (mine had a little film on the top afterward that I scooped off....so, maybe stir it halfway or something:) Stir in marg, sugar, salt until marg is melted. Set aside.

Disolve yeast in warm water. Add milk and eggs to yeast, stir. Add flour a little at a time. Beat well after each addition, until dough can be handled. Knead on a floured surface until smooth and elastic. (I didn't knead that long and these still turned out to be the best scones I've ever made). Let rise 30 min. Stretch into scones and fry in oil on medium heat until brown on both sides (turning once). (Be generous with the oil in your pan and let it get hot before adding:)