Friday, October 31, 2008
Imagine a fast and deep manly voice saying, "Every effort was made to ensure accuracy. Please excuse errors in the list. If somebody is listed and they don't have a recipe..just say hi!
If I left you off then e-mail me right quick and I'll get you on!"
Hi girls! Thanks so much for participating in this recipe exchange. I can't wait to try all of these. I truly think that Paul and I would be happy with soup every day in the winter. I'm pretty sure he would do just about anything for soup with cornbread and butter.
Click on over to these blogs to find all the yummy recipes:
Amy at Winterberry Creek
Carol at Carol's Heirloom Collection
BJ at Sweet Nothing's
Fran at Frannycake's
Carrie at Buzzings of a Queen Bee
Bo at Blinks n Winks from Brown Eyes
Daphine at Just Stuff
Ms. Tee at Delightful Home
Debra at Bunnies' Bungalow
Jackie at Empty Nest Full Life
Twyla and Lindsey at Two Cozy Crafters
An Accomplished Woman
Nancy at Southern Lady
Bobbie at 40 Shades of Pink
Jennifer at Smelling Coffee
My friend and faithful walking buddy, Carolyn, shared this recipe:
Laura Marie's Chicken Soup
Four boneless, skinless chicken breast halves
5 cups of water
1 t. salt
1/2 t. pepper
1 med. onion, chopped
2 cups chopped celery
Cook for one hour in large soup pot.
2 cups diced potatoes
2 cups dices carrots
2 cups cooked rice
4 chicken bouillion cubes
Cook another 1 1/2 hours.
Add 1 pound Velveeta cheese and melt.
Here's my contribution. Chunky Potato Soup from the Southern Living Cookbook. It is from a book but for us it's definitely tried and true.
Chunky Potato Soup (page 455 The Southern Living Cookbook)
3 T butter
1/4 cup all purpose flour
4 cups milk
2 cups diced potatoes (I put 4 cups)
1/2 cup minced onions
1/2 to 3/4 teaspoon salt (Probably more)
1/4 to 1/2 teaspoon pepper (To taste)
Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; stir in potatoes, onion, salt and pepper. Cook over medium heat, stirring frequently, until mixture is thickened and potatoes are done.
My mother in law, Linda sent this yummy recipe:
Santa Fe Stew
1 1/2 pounds ground meat (cooked and drained)
1 pkg. Taco seasoning (cook with meat)
2 cans whole kernel corn (drained)
2 cans pinto or kidney beans (drained)
2 lg. cans of tomato sauce
1 can of Rotel tomatoes (chopped with juice)
1 small pkg. lg. elbow maccaroni cooked
1 pkg. dry Ranch dressing (original)
Mix and simmer.
Feeds 10 to 12 people.