Easy Chicken Pot Pie

I got this recipe from my friend Amy Kartchner.  It is really easy and super delicious.  The only modification I have had to make in France is to use fresh chicken cooked for about 2-3 hours in a crock pot rather than Costco canned chicken.  (I can't find any canned chicken of any kind here.)  Then I have to increase the salt amount by a little and cut the chicken up finely.  It's a little more work, but it's still really good, although believe it or not, I still prefer canned chicken in this recipe for both the taste and ease of preparation.

Ingredients:
1/3 C. butter
1/3 C. flour
1/3 C. onion, diced
1/2 t. salt
1/4 t. pepper
1-3/4 C. chicken broth (1 can)
2/3 C. milk, the creamier the better
1 bag frozen peas and carrots
2 12.5-oz. cans chicken, drained
2 premade pie crusts

Directions:
Preheat oven to 425 F.  In a large skillet or saucepan, melt the butter and add the flour and onions.  When onions are translucent, add the salt and pepper, chicken broth, and milk over low heat.  Simmer until it thickens.  Add the peas and carrots and the chicken.  Mix well.  Spoon into a pie plate with one pie crust already on it.  Spread another crust on top.  Pinch and flute edges.  Cut 4 slits on top to vent.  Bake for 40-45 minutes.  Use foil around edges of cust to prevent overbrowning.  Delicious! Even kids like this.

Chicken Noodle Soup

I remember mom making homemade chicken noodle soup.  My favorite memory was in Colorado when I had a snow day and was outside sledding and playing all day and she had a HUGE pot of soup on the stove and I kept coming in to eat some and then going back out to play.  One of my favorite snow memories. (which is more revolved around food than snow)  :)  Through couponing I acquired a ton of egg noodles for free and had no recipes to use them for.  I asked mom about her recipe and she just gave me one of those "oh, a little of this and that" throw it together recipes.  Those kind give me high anxiety when I'm first trying them out.  I researched a little online and then compiled this recipe from a few different variations.  The pictured bowl doesn't have much broth, but it usually has a good even ratio of chunk to broth.  I think it is soooo yummy!  I took this pic on the floor in the napper room at school while I was eating my lunch late and trying to pat childrens' backs at the same time.  :)  Tell me what you think if you try it!

What you need:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound shredded cooked chicken breast
• 1 1/2 cups egg noodles
• 1 1/2 cups sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 tsp Italian seasoning
• salt and pepper to taste

 I usually use leftover chicken or shredded up pieces of the rotisserie kind that you can buy at the store. I never really measure out for this recipe, I just add as I see fit.  Last time I added zucchini and squash and that was tasty too.  If you're going to try that, do it at the very end. 

What you do:

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. (I usually add the carrots toward the end of the 5 minutes to soften them up a little bit)  Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Basil and Tomato Tart

Have I got a delicious recipe for you!!  I made this tart last night, and it was so delicious.  It was such a shame some of it had to go to waste, since Jason and I can only eat so much.  I didn't think it would be good left over.  I will definitely be making this again.  I got the recipe from a Lehi ward blog.  The post author is Mandi Bagley (who I don't know), and I already left a comment to thank her for sharing such a yummy recipe.

Ingredients:

1 unbaked pie crust

1-½ C. shredded mozzarella cheese

5 Roma or 4 medium tomatoes

1 C. fresh basil leaves, chopped finely (can substitute 1 T. dry basil)

4 cloves garlic, finely minced

½ C. mayo

¼ C. grated Parmesan cheese

⅛ t. ground white pepper

Directions:

Bake pie crust according to package directions, or about 7-10 minutes until light golden brown. Remove from oven and sprinkle bottom of crust with ½ C. of the mozzarella cheese.  Dice tomatoes and drain on paper towels, eliminating as many seeds as possible. Arrange tomatoes atop melted cheese in the crust. In a food processor or blender, combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl combine remaining mozzarella cheese, mayo, parmesan cheese and pepper.  Spoon cheese mixture over basil and tomatoes, spreading evenly to cover the top.  Bake in a 375 degree oven for 35-40 minutes or until top is golden and bubbly. If crust gets too brown, cover just the crust with strips of foil.  Serve warm.  If desired, sprinkle w/ basil leaves.  Makes 8 appetizers or 4 main dish servings.

Tomato Basil Soup

I tried a recipe for Tomato Basil Soup today, and I didn't like it at all.  Way too bland and boring.  But I wanted to give it another go, so I went to Food Network.com and found a recipe that seemed simple and tasty.  So for the second time today, I made a Tomato Basil Soup recipe with some additions of my own, and I am very pleased with the result.  I added the garlic, the cayenne, and the cream, plus I did some blending the recipe didn't call for.  I also topped the recipe with cheese--such a must, I thought.  It turned out really delicious, and it's perfect for cold weather. 

Ingredients:

2 T. olive oil

1 medium onion, diced

3 cloves (1 T.) garlic, minced

4 C. vegetable or chicken stock (I used 2 chicken bouillon cubes and 4 C. water)

4 C. diced canned tomatoes (or 1 28-oz. can is probably fine too)

¼ t. cayenne pepper

Salt and pepper to taste

1 C. losely-packed, fresh basil leaves

½ C -1 C. heavy cream (I used 1C. but use less or omit entirely to lower fat content)

Freshly grated Parmesan cheese for the top (or use grated Romano or even Gruyère—any cheese really, but I like Parmesan with this recipe)

Directions:

Heat the oil in a large soup pot over medium heat.  Sauté the onion, stirring often until softened, about 10 minutes.  Add the garlic half way through.  Add about half of the stock, then pour the mixture into a blender.  Pulse the mixture a few times until onion pieces are fairly small (this step can be omitted, but my kids don’t like things too chunky, especially onions).  Return the blended mixture to the same pot, and add the remaining stock.  Now place canned tomatoes in the blender and pulse, but don’t puree (you want a little texture).  Pour all of the blended tomatoes except maybe a cup or so into the pot.  Now add the basil leaves to the blender and pulse with the cup or so of tomato, but again, do not puree.  (You will add this last cup of tomato and basil to the pot at the very end.)  To the pot of soup, add cayenne, and salt and pepper to taste.  Bring to a boil, then reduce heat and simmer about 10-15 minutes.  Stir in final blender contents, and add the desired amount of cream.  Heat through.  Serve immediately topped with freshly grated Parmesan cheese.  Delicious with crusty French bread!

Chicken Tortilla Soup

My family loves this recipe.  I got it from Brooke Andelin, who is the identical twin sister of our friend Megan Larkin in St. George.  I have made it and shared it with lots of people, most of whom have asked for the recipe.  In France I need to learn to make my own crunchy tortilla strips, but at home, we just bought them from Bajio or Café Rio.  I especially love this recipe for being easy, but really tasty too!

Ingredients:

2 large or 3 small chicken breasts (fresh or frozen—I have used both)

1 28-oz. can green chili enchilada sauce

1 10-oz. can chicken broth

3 green onions, chopped (optional, and I have to admit, I have never used green onions in this recipe)

1 T. garlic, minced

3 T. chopped cilantro

1 can black beans, drained and rinsed (I have also used white beans)

1 can corn, drained

½ can green chilies (I added this to the recipe, so it’s optional too, and I usually double the recipe and use a whole can)

Black pepper to taste

Topping:

Diced avocado (drizzled with lime juice)

Sour cream

Shredded cheese

Tortilla strips

Directions:

In a crock pot place the chicken with the ½ can green chilies (if desired), the green enchilada sauce, chicken broth, onions (if you are using them), and garlic.  Cook on low until chicken shreds easily (about 4-5 hours for frozen, and about 2 hours for fresh).  After chicken is cooked and shredded, add corn, beans, and pepper to taste.  Heat through.  Add cilantro just before serving to preserve bright green color.  Top with tortilla strips, sour cream, diced avocado (drizzled with lime juice if desired), and shredded cheese.  You can also omit the chicken broth and serve the chicken mixture on fresh flour tortillas, burrito style.   

Crunchy Chicken Toes

This recipe is from Rachel Ray.  I first saw it in her magazine, but I have also seen it on "30-Minute Meals."  It is one of my kids' favorites, and I think it's probably a lot healthier for them than processed chicken nuggets (which they don't eat all that well anyway).  They devour this recipe though, and Jason and I actually like it a lot too.  We eat these right along with the kids whenever I make them!  My kids also think it's funny they are called "chicken toes" rather than "chicken fingers."  I ususally serve them with flavored rice and green beans for a super simple meal.

Ingredients:

1 C. cornflakes, crunched up with fingers

1 C. plain bread crumbs

2 T. brown sugar

1 t. salt

½ t. pepper

½ t. allspice

3 T. vegetable oil

1-1/2 lbs. chicken breast tenders, cut into roughly 2” pieces (or just cut up chicken breasts)

1/3 C. flour

2 eggs, beaten

Directions:

Preheat oven to 375⁰ F.  In a shallow dish pour the cornflakes, breadcrumbs, sugar, s & p, and allspice; mix well.  Drizzle the oil evenly over the breading, mixing it well.  Dunk the chicken pieces into flour, then egg, then the crunchy breading.  Arrange the chicken on a nonstick baking sheet.  Bake for 15 minutes or until crispy and golden brown.  Best dipping sauce is a mix of honey mustard and barbecue sauce, but my kids like to have lots of options, including ketchup and ranch.  Serves 6.

Heather's "Damn Good" Pumpkin Pie

This recipe is my sister Heather's creation.  She made up the recipe (after some research, of course) during college when her volleyball teammate said she hated pumpkin pie.  When Heather took her a slice of this pie, the teammate finally agreed to try it, then exclaimed, "That's damn good pumpkin pie!" Hence, the name of this recipe. 

It's funny that my experience is similar.  I am married to a pie connoisseur.  No joke, the man LOVES pie, except pumpkin of course.  He's just never cared for it.  At Thanksgiving, he'll take a tiny sliver sometimes just so the poor pie won't feel too bad, but it's never even close to his favorite.  Lots of times he never even finishes his slice.  This year, I made this recipe on the last day of November because Jason talked me out of making any pumpkin pie on Thanksgiving Day.  I still can't believe I let him convince me not to make it.  Several days later, I was still sad I hadn't made pumpkin pie, so I made Heather's "damn good" recipe.  Jason took one bite, and said, "Tiff, that's damn good pie!"  I had to laugh, but I knew the recipe was a keeper when he asked for leftovers the next day!  That's NEVER happened.  As a pumpin pie lover myself, trust me, this recipe is one of the best, and it's so very easy too. I should have shared it before the holidays, but I have a rule that I won't post any recipe unless I have made it myself, and Nov. 30 was my first time making this recipe:

Ingredients:
1 can (15 oz.) pumpkin puree
2 eggs
1 can evaporated milk
1 Tbs. butter, melted
1 tsp. Vanilla
4 oz. cream cheese, softened
1 Tbs. Flour
1 cup sugar
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 tsp. cinnamon
1/2 tsp. clove
1/2 tsp. nutmeg

Directions: 
Combine all ingredients into a blender and blend until smooth and creamy.  Pour into one 9" pie crust (unbaked) and bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake until pie is golden and firm in the center (about 45 minutes).  Cool completely before cutting.  Serve with whipped cream.  Makes one "damn good" pie!

 

Thanks!

I'm glad you put this together Michelle.  I have referred to it quite a bit. I still haven't unpacked my cookbooks, and this has been a big help.  Counting it up, I've cooked at least 6 things from this blog recently.  I need to get around to contributing.  :)

Mexican Starter

This recipe came from the website cooks.com; however, I made a few modifications.  I have made this about 4 times, and I finally now really like the recipe (original recipe called for oregano, which was too weird in a Mexican dish, so I substituted cumin; I also changed some of the ratios, but didn’t change any other ingredients).  It is extremely versatile, and it can make several main dishes, but our favorite for taste was just simple tostadas (see picture below). I also made zucchini boats with it, stuffed bell peppers (also picture below), both of which we liked a lot.  The recipe can easily be doubled or tripled. I doubled it every time I made it, and it was great left over.

Ingredients:

1 lb. ground beef, browned and drained

1 T. olive oil

1 onion, diced

1 T. minced garlic (2-3 cloves)

1 green bell pepper, cored and diced (could use just ½ pepper)

6 oz. can tomato paste

1 C. water (add more to thin if needed)

1 small jar salsa (mild or medium to your taste)

½ t. cumin

1 T. Taco Seasoning

1 T. balsamic vinegar

2 T. brown sugar

½ t. salt

¼ t. black pepper

To increase heat, you can add 1T. minced jalapeño, or ¼ to ½ t. chili powder, or a few dashes of Tobasco, or you could even add all three if you feel really hot and spicy!

Directions:

After browning ground beef, set aside.  In a large skillet, sauté the onion and green pepper till soft, about 5 minutes, adding the garlic after about 2-3 minutes.  Add all remaining ingredients, including cooked ground beef.  Simmer for 30-45 minutes on low heat.  If using jalapeño, add it to onions and pepper while sautéing. 

Suggestions:

1.       Stuffed Peppers-combine 1:1 with cooked rice.  Fill peppers and bake at 350⁰F until peppers are tender (about 20-25 minutes).  Top with cheese.

2.       Tostada-layer on a fried corn tortilla: refried beans, cheese, meat mixture, sour cream, lettuce, tomato, avocado

3.       Serve with chips as a dip

4.       Chili-add 2 cans of beans, drained and rinsed.  (Could add corn too.)  Top with cheese. 

5.       Zucchini boats-scoop out zucchini centers and fill with meat mixture.  Top with cheese or buttered bread crumbs and bake at 350⁰F until zucchini is tender (about 25-30 minutes).

6.       Sub sandwiches-Top a sub with meat mixture and cheese and broil on high until cheese melts.  Top with thinly-sliced jalapeño if desired.

Frog Eye Salad

This salad for some reason has become my signature dish at all family functions.  I'm not sure why I always get assigned to bring it, but it has definitely become the running joke in my family.  "I can make other things," I always say, and I swear I have made this salad a hundred times; I have the recipe memorized and could make it in my sleep.  However, there are never any left overs, so I guess that's good.  The recipe came from the back of a box of acini de pepe pasta years ago.  There are lots of other variations of this salad on pasta boxes that I have seen since, but this particular version remains the favorite.

Ingredients:
1 large can pineapple tidbits; reserve 1/4 C. juice (can use pineapple chunks, but just cut the pieces in half)
2 cans mandarin oranges
1 box instant vanilla pudding (3.4 oz)
1 3/4 C. milk 
1/4 C. sugar
1 1/4 C. acini de pepe pasta, boiled for about 9-10 minutes (to "al dente"), then drained and cooled (rinse well with cold water to cool).  Hint: a metal seive rather than a collander works well to drain and rinse the pasta
1 8oz. tub frozen whipped topping, thawed
3 C. mini marshmallows (I always use just white, not the multi-colored ones)

Directions:
After cooking pasta, and after it has been drained and cooled, open cans of fruit.  Drain all fruit well in a large collander, except remember to reserve 1/4 C. pineapple juice.  In a large bowl blend milk and pudding.  Beat well and wait until pudding significantly thickens (very important).  Once pudding has thickened, add the sugar and pineapple juice.  Blend well.  Fold in the whipped topping and the cold pasta.  Add the drained fruit and marshmallows.  Mix gently. Cover with plastic wrap and refrigerate at least 5 hours or overnight (overnight is best).  Transfer to a decorative glass bowl to serve.  Garnish with a few slices of mandarin orange if desired.

A request

I'm requesting Tiff's frog eye salad recipe.  I got it at one point but don't know where I put it.  I have one, but it's just not as good.  Thanks!- Tiff *oh, and those little pizzas we had at the reunion :)

Apple Crepes

I had to try out a crepe recipe in France, and I stumbled across this one from cooks.com about two months ago.  Jason loves these, and he has asked me to make them several times.  If you just want to make the crepes, you can fill them with anything you want, even vegetables.  My girls like nutella and banana (a French classic) with whipped cream out of a can.  Try this recipe and think of us in France while you make it!

Crepes:
2 eggs
1 1/2 C. milk
1/2 t. salt
1 C. flour
2 T. melted butter

Filling:
8 apples, peeled and sliced (you can use any kind, but firmer is better so they don't get mushy)
3 T. butter
2/3 C. brown sugar
1 orange rind, grated (lemon or lime could be substituted, but orange is best)
1/4 C. raisins (optional, but not according to Jason)
pinch of cinnamon (this was my only addition to the recipe)

Directions:
Beat together crepe ingredients.  Heat a non-stick, medium-sized skillet over medium heat.  With a measuring cup, pour 1/4 C. to 1/3 C. of the crepe batter into the hot pan.  Tilt skillet to spread the batter around evenly.  Flip the crepe once it is no longer liquid on top, and it should be slightly golden in color. (I use a rubber scraper to loosen the sides from the pan.)   Cook the remaining crepes.  I can get about 10 crepes out of this batter amount in my skillet. 

Cook apples in a large saucepan until tender (do not overcook).  Add remaining ingredients. 

Place filling in the center of each crepe with a line of whipped cream (we just use the kind in a can).  Roll up, and top crepe with more whip cream and a touch of cinnamon.  I like to drizzle the plate with carmel sauce for a pretty presentation.

Butternut Squash and Carrot Soup

This is the recipe I blogged about when I did my taste test with two other French squash soups.  It's very much an "every day" soup, meaning it's healthy, good for you, and low cal, so you could eat it often.  If you wanted to make it a little richer, you could double the cream content.  I got the recipe from Kim McCrary's blog "Small and Simple Things."

Ingredients:
3C. peeled, diced butternut squash (about 1 small)
2C. thinly sliced carrot (4 medium)
3/4C. diced onion
1 T. butter
2 14-oz. cans chicken broth (I used chicken bullion and water)
1/4 t. ground white pepper
1/4 t. ground nutmeg
1/4C. half and half (I used heavy cream; it's all I could find)

Directions:
Since I can't buy squash already prepped from Costco, I baked mine in the oven for about an hour to make it soft enough to scoop out of the skin the second time I made this soup.  (Peeling a raw butternut squash is no small feat, but that's really what the recipe says to do.)  Anyway, cook squash, carrot and onion in butter over medium heat, about 8 minutes, stirring occasionally.  Add broth.  Bring to a boil, reduce heat, and simmer, covered, for about 30 minutes, until veggies are tender.  Cool slightly.

Blend mixture in a blender until smooth.  Return to saucepan.  Add pepper and nutmeg.  Heat just to boiling.  Add half and half (or cream) and heat through.  Serve with fresh bread (a baguette dipped in this soup is beyond yummy!)  Kim served it with walnut pumpkin muffins.

Potato Casserole

Brought to a payday breakfast at school one year.  I loved this recipe as a side to an egg or breakfast burrito  meal.

1/4 c melted butter
1 32 oz frozen hash brown potatoes (thawed)
1 can cream of chicken soup
1 1/2 c sour cream
2 cups shredded cheese (cheddar, jack, etc)
1 can diced green chilies
1/2 c chopped green onions
1/2 c chopped red pepper
1/2 c chopped green pepper
salt and pepper

Mix soup, sour cream, cheese, chilies, onions, peppers and seasonings.  Add thawed potatoes and mix well.  Put into 9 x 13 greased baking dish.  Bake at 350 for 1 hour.

Cowboy Cookies

Mom's recipe but it reminds me of Grandma T's favorite cookie...raisin filled. Her mother, Grandma Dixon used to make it all the time.

2 c flour
1 tsp soda
1/2 tsp baking powder
2 c quick oats
2 eggs
1 tsp vanilla
1/2 tsp salt
1 pkg chocolate chips
1 c raisins
1 c shortening
1 c brown sugar

Mix flour and dry ingredients.  Blend sugar, shortening, eggs and vanilla.  Add dry and blend.  Add oats, raisins and chocolate.  Bake at 350 for 11 - 12 minutes.

Penuche Icing

Given by Grandma Theobald.  She made this more me once in college to show me how.  It was Grandpa T's favorite cake and icing.  I thought it tasted like the maple frosting on donuts.

1/2 c butter (or marg)
1 c brown sugar (packed)
1/4 c milk
1 3/4 to 2 c powdered sugar

Melt butter in saucepan.  Add brown sugar.  Boil over low heat 2 minutes stirring constantly.  Stir in milk.  Bring to boil, stirring constantly.  Cool to lukewarm.  Gradually add powdered sugar.  Beat until thick enough to spread.  If icing becomes too stiff, add a little hot water.

Grandpa T liked it on yellow or vanilla cake.  But you could make it on an applesauce spice cake too.

Funnel Cake

Given by Mom and served a few years ago at her house for a reunion.

According to her, it's "fancy to show off."

1 1/2 c flour
1 tsp salt
1/2 tsp baking soda
2 T sugar
3/4  T baking powder
1 egg
1 c milk-add milk until right consistency.

Candy Popcorn

From Mom's friend Delyn

1 cup butter
1 1/3 c sugar
1/2 c corn syrup
1 tsp vanilla
2 1/2 c unpopped corn

Pop corn with no flavoring.  Place in a brown grocery bag.  Mix other ingredients in sauce pan till boiling to foam for 2 minutes.  Pour over popcorn and shake.  Drop into bowl to cool  or make into balls and eat.

You can add stuff in it like pretzels, nuts or candy if you like.

Holiday Cheeseball

Another version of a cheeseball made by a co-worker.   I made it years ago for Christmas at Mom's.

1 8 oz package cream cheese
1 small container cottage cheese
4 oz grated cheddar cheese
small amount blue cheese or gorgonzola to taste (a tsp or more)
1 garlic clove, minced
ground pepper
chopped pecans

Soften cream cheese.  Mix together with grated cheese and 2/3 or more of cottage cheese (should retain semi-firm consistency)  Add small clove of minced garlic or squeeze through presser.  Season with pepper or worchestershire sauce or even tabasco.  Secret ingredient is the small amount of blue cheese-add to taste, but a little goes a long way.

Line a small bowl with plastic wrap, sprinkle pecans over bottom of bowl and spoon cheese mixture on top.  Cover with wrap and refrigerate.

Serving:  remove plastic wrap from top of bowl,  invert onto serving platter and remove plastic.  Serve with crackers

Three Chocolate Cookies

I first saw this on the food network, from Paula Deen.  We love these and gave them out for Christmas last year to friends and neighbors.  They are a good addition to a cookie exchange too.

1 tsp salt
2 tsp baking soda
3 3/4 c all purpose flour
1 tsp vanilla
3 eggs
1 3/4 c brown sugar
3/4 c sugar
1/2 c vegetable shortening (I use butter since I hate shortening)
1 cup butter softened (two sticks)
1 package semisweet chocolate morsels
1 c milk chocolate morsels
3 squares bittersweet chocolate (chopped)...I just buy them in chip form with the others
1 cup almond brickle chips (I use the heath or toffee chips in the cookie aisle)

Preheat oven to 375 degrees.  Lightly grease baking sheets

With mixer, beat butter and shortening until creamy, add sugars gradually beating until fluffy.  Add eggs and vanilla beating well.

In a small bowl, combine flour, baking soda and salt,  gradually add to butter mixture, beating until blended.  Stir in chocolate and almond morsels.  Drop cookies by 1/4 cupfuls about 3 inches apart onto sheets.  Bake 11-12 minutes until lightly browned.  Cook 2 minutes before removing to wire rack to cool.

Makes 3 dozen

Spinach Dip

This was given to me by a parent of a student for Christmas one year on a cute plate with veggies and bread.  It was ssooooo good.  I think it's on the back of the Knorr package too.

1 c mayo
1 c sour cream
frozen chopped spinach
1 small can water chestnuts
knorr leak soup mix
chopped garlic
5 chopped green onions

Mix all ingredients together, let sit for at least 1/2 hour.  Hollow out a round sourdough load, pour dip in bowl part.  Serve with torn up pieces of sour dough break.  Makes 2 loaves.

Variations:  1 1/2 c mayo, 1 1/2 c sour cream, no water chestnuts

Buckeye's

If you were born and lived in Indiana like Doug, then you'll know what these are.  They are famous!  They sell them also at Cracker Barrel.  This recipe is from Linda Flory.

Cover cookie sheet with foil

1 stick margarine (softened)
1 1/2 c creamy peanut butter
1 box confectioners sugar
1 tsp vanilla

Mix ingredients and peanut butter.  Gradually add sugar and vanilla.  Roll into balls and place on cookie sheet

In top broiler, melt 1 6 oz package chocolate chips and scant 1 inch off end of a bar of paraffin (shaved) over low heat.  Paraffin is a candy wax found at the grocery store in the canning aisle usually.  It adds shine to chocolate and is edible.

With toothpicks, dip balls into melted chocolate about 2/3 way and replace on cookie sheet.  Place in fridge until chilled.  They also can be frozen and taken out a little at a time.

Guacamole

Given to me by Tiffany Pierce.  Very yummy!  I can't remember, is an avocado a veggie?

3/4 T salt
1 c chopped onion
2 T chopped, seeded jalapeno's
3 T chopped fresh cilantro
6 ripe Hass avocados
3/4 c chopped, seeded tomatoes (discard juice)
tortilla chips

Put salt, 1/3 of onion and 1 T of both the jalapeno and cilantro in a mortar and pestle. Mash to a juicy paste.  Put in a bowl.

Cube the avocado's and add to bowl.  Mix without mashing them.

Add remaining onion, jalapeno and cilantro along with tomatoes.  season to taste with more salt if needed.  Serve immediately.

Cafe Rio Green Lime Ranch

I prefer the cilantro lime dressing, but here is the ranch one for fans.

3 fresh medium (golf ball size) tomatillos cut inot quarters
juice of 1 lime
1 c fresh cilantro  (use half the bunch here and half the bunch for the green rice dish)
5 stalks green onion with ends
2 cloves crushed garlic
1/4 to 3/4 tsp salt
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing mix or 3 T of the bulk
1/4 tsp crushed cayenne pepper
1 jalepeno chopped

Put all ingredients in the blender and blend well.  If you like it a  little more mild, use less cayenne pepper and less of the jalepeno seeds.

Cafe Rio Sweet Pork

I'm not a fan of this meat, but I know Scott is...

1 c favorite salsa
1 c brown sugar
3-4 lbs pork roast (bone in or out_

Put all in crock pot, cook and then shred (usually all day...if it looks dry add equal amounts more of salsa/brown sugar)

There's another recipe out there for this meat involving Coke, but I've never made it.

Cafe Rio Chicken

1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic-minced
4-5 lbs chicken breast

Cook all ingredients in crock pot for 4 hours, shred, then cook another hour.

Cafe Rio Cilantro Lime Rice

I'm making this tonight so I'll take some pictures and add them later.

Also known as Green Rice

Juice of 1 lime
4 tsp chicken bouillon
2-3 minced garlic cloves
1/2 bunch cilantro
1 can green chili's
2/4 tsp salt
1 medium onion, chopped

Chop above ingredients coarsely and then fry in 1 T butter or oil.  Add 1 1/2 c rice and fry

Add 3 cups water, bring to a rapid boil, then turn down as low as possible, cover and simmer.  Do not stir and cook as low as possible for separated rice.  Stir occasionally and cook faster for stickier rice.

Shredded Beef Enchiladas

This recipe is a two in one.  The enchiladas are really my very own creation, but it's probably not that different from other recipes you have seen for making beef enchiladas with red sauce.  The special part is the shredded beef.  It's the only way I like making a roast, whether to have with potatoes for Sunday dinner or to put in this recipe.  If you have never tried making a roast like this, trust me, try it.  The roast recipe came from my mother, and she called it "Poor Man's Roast," because even with cheaper cuts of beef, it still turns out great every time. 

Also, I used to make these enchiladas with refried beans spread in the tortillas, and I have since taken that part out.  It really doesn't need it.  I like beans better as a side dish rather than inside the enchiladas.  Watch out--these are pretty hearty.

Makes 2 9x13 pans of 6-7 each, so great for when you need to take a meal to someone, because it feeds two families.  I also will freeze one pan for later. 

12-14 flour tortillas

2 lbs. Mexican blend shredded cheese

1 large onion, diced

1 small can green chiles

4 lb. pot roast

1 T worchesershire sauce

1 can mushroom soup

1 pkg. lipton dried onion soup

1 can tomato soup

1 pkg. enchilada seasonings

1 10 oz. can red enchilada sauce

1 can water (use tomato soup can)

1 small 6 oz can tomato paste

salt and pepper

minced garlic (about 4-5 tsp.)

For Roast:

Prepare roast by rubbing with salt and pepper.  Cut 7-8 slits in roast and fill each slit with about ½ t of minced garlic.  Drizzle 1 T worchestire over roast.  Sprinkle lipton soup and spread the mushroom soup over roast.  Triple wrap with foil, but not too tightly, and seal well.  Bake on low (225°) for about 10 hours or so.  Carefully open foil, shred beef, and save all liquid.

For Enchiladas:

In a large skillet, sauté onion and green chilis.  Add shredded beef and set aside.  Strain roast gravy drippings into a large sauce pan over low heat.  Add 1 can tomato soup, 1 can water, enchilada sauce, seasonings, and tomato paste.  Bring to boil, reduce heat, and simmer 10 minutes. 

Coat the bottom of a 9x13 pan with enchilada sauce.  Cut tortillas on each side so they fit in the pan (if necessary) without folding the sides in.  Divide the meat mixture in half and evenly distribute the meat with a generous amount of cheese onto each enchilada.  Roll each up and place in pan.  Repeat in a second 9x13 pan with 6-7 more tortillas and the rest of the meat.  Pour the red sauce evenly over both pans and top with lots of cheese.  Bake at 350° for 30 minutes until bubbly.  May freeze before baking. 

Honey Lime Chicken Enchiladas

I can't take credit for this recipe. I got it from the blog of my friend, Melanie Hegewald, but it is such a keeper. I love that it uses both corn tortillas and chicken; all the recipes for enchiladas I have used in the past with chicken and green enchilada sauce use flour tortillas, so it was fun to try something different.

Best part, my family LOVED these. All three of the girls just scarfed them, and then we had some for leftovers and the whole family ate them again really well. It's a home run of a recipe--delicious for both the kids and the adults. Just adjust heat level to your taste. I used 2 t. of chili powder and mild sauce for them. I could have gone hotter for me.

1/2 C. honey
1/3 C. lime juice (about 2 large limes)
2-3 t. chili powder, depending on heat level desired
2 large cloves of garlic, finely minced or 1/2 t. garlic powder
1 & 1/2 lbs. boneless skinless chicken breasts (about 3 large breasts), cooked and shredded (I used all chicken off of a rotisserie chicken, including the dark meat)
3 C. Mexican cheese blend, shredded; 2C. is for the filling and 1C. is for the top
1/4 C. chopped cilantro
12 corn tortillas (the ones I used were fairly large, like the size of flour tortillas; I did not use the size used for “Pierce Tacos,” for example, and I cut them on the sides a little to fit side by side in the pan)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
3/4 C. heavy cream

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken, add 2 cups shredded cheese and the cilantro and mix well. Cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Sray or oil the sides and bottom of a 9x13-inch baking dish.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add at least 3 tablespoons of the chicken mixture to the center of each tortilla. Roll the tortilla up and place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken mixture and tortillas. Pour the creamy mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, sliced avocado, black beans, and Spanish rice or a green salad for a great meal.

Lime Slush Punch

From Lion House and Mom's collection

2 c sugar
8 c water
1 12 oz can frozen limeade
5 fresh lime, juice
2 12 oz, 7 up

Combine sugar, water and heat slightly until dissolved.  Add frozen limeade and juice of five lime.  Mix and freeze.  Remove about 1 hr before and break up.  Pour in punch bowl and add 7 up.

Party Punch

I've never made a party punch and I don't know why.  This recipe is from Mom's collection.

2 bottles cranberry juice
2 c orange juice
1/4 c lemon juice
1 qt pineapple sherbet
1 qt ginger ale

Mix together and serve.

Shoyu Chicken

1 1/2 c brown sugar
3/4 c soy sauce
1 1/2 c water
2 cloves garlic-minced
1/2 tsp ground ginger

Cook above ingredients with frozen chicken until tender.  Serve over rice.

Beef Stew

Mom's recipe.  Simple and yummy.  I'll never forget we ate it at our murder mystery night at their house one year.

Beef stew Meat
Mixed veggies
brown gravy

Roll meat in flour and brown.  Cook overnight in crockpot with pepper.  Add in veggies including potatoes and brown gravy.  Cook low till tender.  Serve with bread.

Taco Soup

From an old roommate.  Scott has called me about this recipe over the years.  He used to come over whenever I cooked it back in college.

1 1/2 lb ground beef
1/2 c chopped onion
2 cans water
1 can corn with juice
1 can rinsed kidney beans
8 oz tomato sauce
24 oz can tomatoes with juice
1 pkg taco seasoning

Cook above ingredients in crockpot for 3-4 hours.  Top with cheese, chips (we like frito's) salsa, sour cream.

Cinnabon Cinnamon Rolls

Yummy recipe I learned at R.S.

Combine and set aside:
1/2 c warm water
2 T active dry yeast
1 T sugar

Combine
1-3 1/2 oz pkg instant vanilla pudding
2 c mil
1/2 c butter, melted
2 eggs, beaten
1 tsp salt
8 c flour

Mix pudding and milk,  then add butter, eggs and salt.  Mix well.  Add the yeast mixture, blend. Gradually add flour and knead until smooth and elastic.

Cover and let rise until double (about 1 hour).  Punch down and let rise again.  (45 minutes)

On a lightly floured surface, rolle out to a 1/2 thick thick rectangle.  Spread melted butter over surface.  Sprinkle with cinnamon and sugar.  Roll up tightly, staring from a long side.  Press together along the edge not covered with cinnamon sugar.  Slice at 1 1/4 inch intervals.  (I use thread)  Place on greased baking sheet, leaving a little space between each.  Cover and let rise until double.  Bake at 350 degrees for 15-20 minutes.  Frost with cream cheese frosting.

Jello Popcorn

I've made this for a few Christmas's.  It is fun to eat, but hard to make in large batches.  Don't even try rainbow like I did one year for Carter's class because you'll end up calling your sister saying, "lsdgaosnuvawehf8#Q(#*(" like I did because it takes forever although it is cute.

In double bagged brown paper shopping bag, place 18 cups of popped popcorn (plain from popper)

Combine in saucepan:

1 c sugar
1/2 c light corn syrup
1 cube margarine (microwave first)
1 3 oz pkg of jello

Have ready 1/2 tsp baking soda.

Cook saucepan mixture for 2 minutes after it comes to a bubbling boil.  Stir in baking soda.  It will foam up Dump foamy sauce into double brown bagged popcorn and roll till closed tight.  Stick whole bag in microwave and cook for 45 seconds.  Take out and shake.  Put in upside down and microwave 45 seconds.  Take out and shake.  Back in on opposite side and cook 30 seconds.  Shake and switch sides for another 30 seconds.  Dump and spread with spoon on 2 cookie sheets.  When cooled, break up into pieces and bag for gifts or eating.

HINT:  I've tried many jello flavors with it but the best are strawberry or raspberry for a red popcorn and lime for a green.  Mix in a bag for a nice christmas gift.  Don't use grape jello!  It ends up looking brown and gross.

Tator Tot Casserole

Cook tator tots till soft, ground beef while it's in the oven

mix cream of chicken
3 T sour cream (we leave this out)
1 c milk

In casserole dish, layer tator tots, cheese, cooked ground beef and sauce.  Cover with foil and cook for 30 minutes at 350 degrees.

We like to eat it with a little hot sauce on top like Louisiana or Texas Pete.

Sweet and Sour Meatballs

1 1/2 lbs ground beef
2/3 c saltines
1/3 c minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 c milk

Mix above ingredients and form into meatball shape.  Bake at 350 degrees till done.  While baking, mix sauce and add meatballs in when finished cooking.  Serve on rice.

Sauce:

2 T cornstarch
1 13.5 oz pineapple slices with juice
1/3 c vinegar
1/2 c brown sugar
1 T soy sauce
1/3  chopped green pepper

Cook sauce over medium heat till it thickens.  Add meat and green pepper and pineapple towards the end.  Use the pineapple juice to help thicken the sauce.  Serve over rice

Meatloaf

Also known by Mom as Beef Roll Mozzerella

hambuger
1/2 c bread crumbs or saltines
minced onion
milk to moisten
salt and pepper
egg
white cheese

Mix ingredients excluding the cheese.  Lay out flat, fill cheese in middle and roll edges up around it into meatloaf shape.  Cook 1 hr and 15 minutes at 350 degrees.  Add a can of tomato sauce on top and cook for 30 additional minutes.

Porcupines

First tried these when someone brought dinner to us when Carter was born.

1 lb. ground beef
1/2 c uncooked rice
1/2 c water
1/3 c onions ( I use onion powder instead)
1 tsp salt
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp pepper

Mix and make into meatballs.  They should be very wet.

Cover with sauce:  15 oz tomato sauce, 1 c water, 2 T worchestershire sauce.

Cook covered with foil at 350 degrees for 45-60 minutes till rice is done.

Praline Sweet Potatoes

Doug has reminded me many times that I have to make this again for Thanksgiving.  It's his favorite part of the whole meal.
Given to me by Jessica Slade, friend from Alabama.

3 c cooked sweet potatoes
(I bake them for 2 hours at 350 degrees and the skin just pulls right off)
3/4 c sugar
1/2 c butter-melted
2 eggs, beaten
1 tsp vanilla
1/3 c evaporated milk

Mix together and pour into casserole dish.

For topping, combine:

1 pound brown sugar
1/2 c self rising flour
1 c chopped pecans
1/2 c melted butter

Mix until crumbly and pour over top of potato mixture. Bake 25-30 minutes at 325 degrees.

Cheesecake

I make this for bridal showers.  It looks fancy and tastes SO good.  I've also been known to save "to go" containers" and give a slice when visit teaching.  Always a pleaser!  Warning...it does use a lot of butter.

2 cups graham cracker crumbs-rolled fine (I use the blender)
6 T sugar
1 tsp cinnamon
1 stick margarine plus 2 tsp.-all melted.

Mix together crust ingredients and pack on bottom and sides of 10 inch spring form pan.  Do not bake at this time.  Be sure to aluminum foil under pan for first 35 min. when you do put it in oven.  (This amount usually makes two cheese cakes)

3 large cream cheese
1 c sugar
3 eggs
1 tsp vanilla

Have three large cream cheese at room temperature.  Beat in large mixing bowl for 7 minutes or smooth.  Add 1 cup sugar gradually and beat well.  Add 3 large eggs, 1 at a time and beat well each time.  Add 1 tsp. vanilla.  Pour into crust (it usually makes two cheesecakes) and bake at 375 degrees for 35 minutes.  Remove from oven.  Remove foil from bottom.  Turn oven heat to 500 degrees.

1 pint sour cream
4 T sugar
1 tsp vanilla
cinnamon

Beat 1 pint sour cream for 5 minutes, add 4 tbsp sugar and 1 tsp. vanilla.  Pour over top of baked cheesecake and bake for 5 minutes.  Sprinkle top with cinnamon when out of the oven.

Serve when cooled.  I like to drizzle raspberry sauce on top, but you can add any fruit topping or fudge that you like.

Beef and Noodles

Given by Linda Flory.  Good for a cold day.  It's a carb-fest but really yummy.  I love the left overs of these.

2 lbs beef stew meat.
   Brown beef in greased pan, add salt and pepper,  Place in crock pot and pour water over beef slightly  over.  Cook till tender many hours.

Add to crock pot about 30 minutes before serving:

beef broth
egg noodles (any size you like)
pepper

Serve over mashed potatoes with corn bread or buttered bread on the side.

Bowtie Chicken

A favorite among the kids for a dinner idea.

Prepare mixture in large mixing bowl of:

1/2 c or more of parmesan cheese
4 T milk
1 cube softened butter/margarine
2 or 3 cloves of minced garlic
salt and pepper

Cook one or two boxes of bowtie pasta and drain

Place cooked pasta in large mixing bowl and toss with mixture.

Add precooked and diced chicken and toss and serve.  Really good the next day.

BYU Brownies

Given to me by a friend, Charlon Archibald.  Doug loves these.

Any box of brownies.  Make in a cookie sheet and cool.

2 c powdered sugar
1/2 c butter
peppermint extract
green food coloring

1 cup chocolate chips
6 T butter

Melt in microwave 30 seconds, then stir.  Melt a few more seconds if needed.

Spread mint filling, then the melted chocolate over brownies.  Freeze to cut better.

Berry Waffle Extra va GAN za

Nothing special, but a regular at our house.

Using pancake/waffle mix, reduce flour and add wheat flour if you want
Cook as usual, but serve with whipped cream and options of berries and nuts

Variations can include berries in the waffles, or chocolate chips.

Homemade Applesauce

This is Mom's recipe.  I'm wondering if it can also be used to can applesauce.  I'll have to find out.

slice apples
cover with water
few T sugar
cinnamon
1/2 tsp lemon juice

Cook all ingredients at a slow boil till apples are tender.  I sometimes puree mine after the apples are soft.  You can leave out the sugar and cinnamon if you want it sugar free.

Sugar Cookies

From my friend Maddy Winward.  I don't love the taste of these, but they are the best to use with kids to shape, cook and look presentable.  I prefer things without shortening.  But...perfect for holiday cookie decorating.

1/2 c shortening
1/2 c butter
1-1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 c sour cream
1 tsp vanilla
3-1/2 c flour

Mix and put in fridge for a couple hours in a sealed container.  Shape (1/4 inch thick) and bake 8-12 minutes at 350 degrees.  Cool completely before frosting.

French Dressing

Grandma Theobald gave me and Tiff this recipe and a little lesson last winter in Arizona.  It tastes just like Catalina dressing to me.  I liked it.

1 tsp paprika
1 can tomato soup
1/2 c sugar
1/2 c vinegar
1/2 c oil
1/2 tsp black pepper or
1/2 tsp red cayenne pepper
1 tsp salt
1 clove garlic (whole) for each bottle.

Place all ingredients in a container.  Seal, shake and chill before serving.

Sloppy Jo's

Mom's recipe.

1-1/2 lbs ground beef
1/4 c chopped onions
1 c celery or some celery salt to taste
1tsp chili powder
1/2 c boiling water
2 tsp vinegar
1 tsp mustard
20 ounces ketchup
1 tsp worchestershire sauce
1/2 c milk


Brown ground beef in big pot.  Add other ingredients and simmer on low heat.  Serve on hamburger buns with lots of napkins nearby.

Cheeseball

Served this last Thanksgiving at Mom's.  We liked it but didn't love it.  I always like a few recipes for a good cheeseball though just to have a few to choose from.  Doug and I always do a cheese and crackers platter each year.

1 small can chopped olives
1/4 c green onion
2 cream cheese (8 oz)
1/4 c green peppers
3/4 T chopped pecans
Jane's Crazy Mixed Up Salt to taste (I can't tell you how much I love this stuff on anything!)

Mix all ingredients and form into a ball.  Roll in chopped pecans till it is coated.  Cover with saran wrap to keep shape and keep fresh.  Serve with variety of crackers.

Mexican Rice

Tiffany Downey's awesome recipe for a red mexican rice.  I love this one!  I think she made it a few years at one of our reunions.

2 cups rice
diced tomato
pepper
onion
2 cups water
2 cups chicken broth (she boils her chicken for the main meal and uses the broth left in the pot)
1 lime juice
tomato bouillon
can of corn

Fry rice in oil.  Add tomato, peppers, onion in and fry.  Add juices and bouillon and corn.  Bring to a quick boil and then turn on low and simmer for as long as possible covered.

Did I get that right, Tiff?  My recipe was jotted down on a very small post it note.

Mom's Cole Slaw

Also known as English Cole Slaw.

Cabbage, chopped in thin slices
grated onion
4 carrots grated
******
3/4 c sugar
3/4 c vinegar
3/4 c oil
1 T salt

boil, pour over vegetables and cool in sealed container.

Salsa Fresca

A great recipe from an old teaching co-worker.

1 large onion
6-8 roma tomatoes
1 clove garlic
1 salsa packet
2 bunches cilantro leaves
2 cans southwestern/mexican diced tomatoes
1 jalepeno

Chop together in a food processor and serve.

Stewed Tomatoes

Given to me by Mom.

Prepare jars and lids by steaming them beforehand.

Place tomatoes in pan with half water boiling
Keep in only about 2 minutes till skins are soft.

Take out and cool in a bowl till you can handle them.

Peel and cut into chunks or keep whole if you want.

Place in a quart size pot and boil.  Add 1/2 cup water
Usually there is about 3 or 4 cups of tomatoes
1/4 cup sugar
1/2 tsp salt (grandma adds more according to taste)

Cook 5/10 minutes on medium heat until the tomatoes go limp in the spoon.

Funnel into prepared canning jars.  Fill to the top so no air is left and seal lids.  Turn over and cool to help seal the tops.  Label with year.

HINT:  You know the canned stewed tomatoes have gone bad when the seeds turn black in the jar.

Pretzels

Given to me by a friend Maddy Winward,

2-1/4 tsp yeast
1-1/2 c. warm water
1 tsp salt
1 T honey
4 c flour
1 egg
1 well beaten egg (optional)

Dissolve yeast in warm water, add salt, honey, flour and egg.  Knead dough.  Roll and twist into shapes.  Keep them really skinny because it will rise.  Bake at 400 degrees for 15-20 minutes.  Brush on butter or one beaten egg.  Serve with mustard or cream cheese.

Bottled Peaches

This recipe is according to Uncle Roger and Grandma Theobald

Peel peaches and put in bottles sliced

Prepare syrup by mixing 2 cups water to 1 c sugar and boil.
Pour hot syrup over peaches and seal them.

For 15 minutes-cold pack them.  If you don't have a cold packer, place them in a big pot on stove, covered in boiling water.

Grandma's Salsa

A quart of tomatoes
A blurb of vinegar (1/4 c)
tabasco sauce and red hot-blurbs
diced onions-lots
3/4 clove garlic
hot peppers if you want

Grandma's Famous Seasoning Salt

1 Accent
2 Lawry Salt
1 celery salt
1 onion salt
Tsp garlic salt
red pepper
black pepper

Shared at a family reunion in 1998

Cucumber and Onion Salad

I got this recipe from Tiffany Downey.

1/4 cup vinegar
1/4 cup brown sugar
some water
salt and pepper
red onions
cucumbers

Mix above ingredients together and seal in a container.  Chill in fridge to marinade.  I sometimes use different vinegars like red wine or apple and it still tastes great!

Grandma's Corn Relish

Makes 8 pints.

I've never made this yet, but I heard Scott has.

12 ears corn
2 green peppers
4 red peppers
1 pinch sugar
1 tsp celery seed
1 tsp mustard seed
1/2 cup salt
2 cups vinegar
2 quarts ripe tomatoes

Cook all ingredients for 30 minutes.

That's all I've got Scott, what am I missing?

Potato Chowder

We love this one and have it about once a month.  Given to me by a friend from BYU, Kristen.

7 cups chopped potatoes
1 cup chopped onion
1 cup chopped carrot
8 chicken bouillon
1 T parsley
1 tsp salt
1/4 tsp pepper
*****
milk
butter or margarine
flour

Cover in water all the ingredients (I usually don't even measure the veggies but cut up what I've got) and boil till veggies are cooked.  Heat 6 cups of milk, take 1-1/2 c milk out and add 3/4 cup butter or margarine and 3/4 c flour.  Add regular milk and flour mixture to potatoes.  Simmer.  Serve with cheese and/or bacon on top with crackers or bread to dip.