Chicken Noodle Soup (by Mel)

2 large carrots
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk

Saute carrots, onion, and celery together with a little virgin olive oil.  Once veggies are softened add chicken broth and take it to a soft boil.  Add chicken.

For the noodles add 2 eggs, milk, and flour.  Then more flour until a dough you can roll onto the cupboard.  Cut into strips and add into boiling water.  Noodles will cook and when you taste them and they are not doughy it is ready to eat.  Yummy yummy.  Thanks Mel :)

Sweet n Sour Chicken

From my Sister-in-Law Stephanie DeFilippis

Prep time: 30 min                 Bake time: 30 min

Chicken:
3 lbs chicken, cut into strips
1/2 cup flour
1/2 cup corn starch
2 eggs
garlic salt
vegetable oil

Sauce:
1/4 tsp salt
1 cup water
 3/4 cup sugar
1 tsp chicken bullion in 1/4 cup water
1/2 cup ketchup
1 T soy sauce

Mix flour and corn starch. In a separate bowl, beat eggs.  Dip chicken strips in eggs, then coat in flour mixture.  Fry in oil in a pan on the stove until coating is browned.  Add garlic salt to taste.

Place chicken in casserole dish.  Combine sauce ingredients in a saucepan and cook until thickened.  Pour sauce over chicken.  Bake in oven at 350 for 30 minutes.

Apple Butternut Squash Soup

4 whole apples
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream

   Peel, core, and chunk the apples.  Peel and chop the squash.  Melt the butter in a deep skillet over a low flame.  Saute the onions, butternut squash, and apples in the butter until they're tender.  Add the bread cubes to the mixture.  Add the chicken stock, tarragon, salt, and white pepper (to taste).  Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes).  remove the pan from the heat and blend the soup in a food processor until it's almost creamy.  stir in the cream.  Season again with salt and pepper, to taste (if desired).

Hawaiian Haystacks & Enchiladas

Jenn gave me this recipe and so I dedicate this to her :)

3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy

Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.

Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.

With the leftovers:

Mix all the leftovers together and roll up in tortillas.

Bake at 350 degrees for about 45 minutes in a foil covered pan.  Sprinkle with cheese and/or enchiladas sauce before cooking if you want.

Denise’s Basic Roll Dough/Cal-zone Bread

Ingredients
1 TBSP yeast
¼ C warm water
1 C milk, scalded (1 ½ min in microwave)
¼ C sugar
¼ C shortening
1 tsp salt
3 ½ C flour
1 egg
Directions:
  Soften yeast in warm water. Combine milk, sugar, shortening, and salt, cool to luke warm. Add 1 ½ cups flour, beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.
   Place in bowl, cover and let rise until doubles. Turn out on lightly floured surface and shape as desired. (At this point you can stop and separate the dough into halves and freeze one or both to use at a later time. Or...) Cover and let shaped rolls rise until double in size.
  Bake on greased baking sheet in 375 degree oven for 12-15 minutes. If Making the Cal-Zones make sure to lightly dust with corn meal and it won't stick to the pizza stone.

Sausage Breakfast Casserole

Ingredients

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Directions

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.

Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Cinnamon Rolls

Raisin Cinnamon Sweet Rolls

Ingredients:
2 cups scalded milk, col to luke warm
½ cup shortening (use real butter)
½ cup warm water
2 Tbl dry yeast
2 eggs, slightly beaten
1 cup sugar
2 tsp salt
1 cup cold mashed potatoes
7 cups flour (about)
½ cup walnuts, chopped
1 cup raisins (can add more, if desired)
Butter, softened
Cinnamon and sugar

Directions:
Pour milk over shortening. Cool to luke warm. Soften yeast in warm water. Beat eggs. Add to the milk-shortening mixture. Add sugar, salt, mashed potatoes and yeast mixture. Sitir in 4 cups flour and mix well. Soften the raisins with hot water. Plour the nuts and raisins and add, blending well. Add enough flour to make a soft dough. Let rise in warm place for 1 ½ hours or until double in bulk. Punch down and allow to rise again until doubled. Divide dough in half. Roll each half into a rectangle ½ - inch thick. Spread with softened butter and sprinkle with cinnamon and sugar. Roll up jiffy-roll style and cut into 1 – inch slices. Either place in greased muffin tins to bake or place in greased baking sheet, 2 inches apart. Allow to rise again until doubled and bake at 350 for about 20-25 minutes or until done. Frost with *powdered sugar glaze.

*Powdered sugar glaze
1 cup powered sugar
2 Tbl milk
2 drops vanilla
Brush lightly over bread