Sunday, January 23, 2011

Turkey Tetrazzini

8 oz. noodles, cooked
4-6 Tablespoons butter
¼ cup flour
½ teaspoon salt
1 teaspoon granulated garlic
2 cups chicken broth
1 cup cream
8 ounces mushrooms, optional
½ - 1 cup green peas, optional
3-4 cups cooked turkey or chicken
½ - 1 cup grated parmesan cheese
Bread Crumb Topping: ¼ cup dry bread crumbs & ½ cup grated cheese (any kind)

Cook noodles. In a skillet melt 2 Tbs. butter and sauté mushrooms. In saucepan, melt ¼ cup butter; stir in flour, garlic, and salt until smooth. Add chicken broth and cream. Cook until thickened. Add turkey, cheese, peas, and mushrooms; heat through. Add cooked noodles and combine. Transfer to a buttered baking dish. Top with bread crumb topping. Bake 15-20 minutes in a 425° oven.

This recipe is my morphing about 3 different recipes into my own version.

Photo courtesy of:

Blueberry Buckle

¾ cup sugar
½ cup butter
1 egg
½ cup milk
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup frozen or fresh blueberries

Mix sugar, butter, and egg. Stir in milk. Add flour, baking powder, and salt. Mix well. Gently fold in blueberries. (If frozen, don’t thaw) Spread batter into a greased, floured 8- or 9-inch square pan. Sprinkle with crumb topping.

Crumb Topping:
½ cup sugar
1/3 cup flour
½ teaspoon cinnamon
¼ cup butter

Cut together until it resembles crumbs. Sprinkle over batter. Bake 35-40 minutes in a 375° oven.

Recipe courtesy of: my mom!! ♥
Photo courtesy of:

Corn Chowder

8 small to medium potatoes
1 cup chopped onion
2 Tablespoons chicken bouillon
¾ teaspoon pepper
4 cups milk
1 teaspoon dried parsley flakes
½ cup flour*
32 oz. fresh, frozen, or drained canned corn

Place peeled and diced potatoes in a large saucepan, add onion, bouillon, pepper, parsley, and enough water to cover it all about ½ inch. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender, stirring occasionally. Stir in 3 cups of the milk. Combine remaining milk and flour.* Stir milk-flour mixture into potato mixture. Cook and stir until thick and bubbly. Add corn and cook until heated throughout. If desired garnish with crisp-cooked, crumbled bacon.

This makes a big batch. I freeze half of this and each half feeds my family of seven.

*I usually use white bean flour and it can be whisked right into the hot soup, it doesn't need to be mixed with cold milk first like regular flour would.

Tuesday, January 18, 2011

Cream Cheese Frosting

6 oz. cream cheese
½ cup softened butter
2 tsp. vanilla
4 ½ to 4 ¾ cups powdered sugar
(1 cup powdered sugar = 6 oz.)

In a large bowl, beat together cream cheese, butter and vanilla till light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Frosts the tops and sides of two 8- or 9-inch cake layers.

Chocolate Cream Cheese Frosting: Prepare as above, except substitute ¼ cup unsweetened cocoa powder for ¼ cup powdered sugar.