Good Day for Grandma's Chicken Noodle Soup

2-3 lb. whole chicken
2 stalks sliced celery
3 peeled and sliced carrots
1 whole diced yellow onion
salt
pepper
3-4 chicken base or bouillon cubes
2 large peeled and diced potatoes
extra-wide egg noodles

Wash chicken and place whole chicken in a stock pot.  Cover with cold water.  Add celery, carrots, and onion.  Season with salt, pepper, and chicken base or bouillon cubes.  (If using bouillon cubes be careful not to over season with salt.)  Heat to boiling.  Reduce heat; cover and simmer 1 1/2 hours or until the chicken is tender.

Remove the chicken from the broth.  Place the stock pot with broth and vegetables into an ice water bath to speed up the cooling process.  Refrigerate the broth until fat forms on the surface.  In the meantime, remove the skin from the chicken.  Next, remove the chicken meat from the bone and cut into bite size pieces.  Refrigerate.

Gently remove the fat from the broth, add the potatoes, and re-heat.  Once the potatoes are tender, add the chicken meat pieces.  Taste and add additional seasoning if needed.  At this point, the soup can be frozen to be eaten later.

Prepare the extra-wide egg noodles as directed on the package.  When ready to eat, place the chicken soup into a bowl and add the noodles.    

Shrimpies

Shrimpies has been a favorite appetizer of mine, because I make the topping a day ahead of time and refrigerate it in a covered bowl.  Just before serving, spread the topping on the French bread. 

1 can chopped shrimp
1 cup mayonnaise (not Miracle Whip)
1/2 cup finely chopped onion
2 cups shredded cheddar cheese
1 tsp. lemon juice
1 loaf  sliced French bread

Mix together the first five ingredients.  Spread on top of the bread slices and place on a cookie sheet.  If this recipe is used as an appetizer, cut each slice of bread in half before placing in the oven.  Bake in a 475' oven for 8 - 10 minutes or until lightly browned.  Serve warm.

Barb's Salsa

Since I started teaching in the 80's, I have prepared salsa using this recipe.  Barb, who worked in the office at OHS, gave me the recipe.  Remember to use food service gloves when preparing the Jalapeno pepper!

5 cups finely cut tomatoes
1 finely cut green pepper
2 (mild) ~ 4 (hot) Jalapeno peppers (including seeds)
2 stalks finely cut celery
1 finely cut onion
1 ~ 6 oz. can tomato paste
1/4 cup cider vinegar
1 tsp. canning salt
1/2 tsp. garlic salt
1 tsp. sugar

Combine ingredients in a large saucepan.  Bring to boil, then reduce heat and simmer.  Stir frequently until thick, about 1 ~ 2 hours.

Tortilla Roll-Ups - Appetizer

My foods students had fun making this recipe for the Super Bowl Party...there wasn't one roll-up left over!

1 - 8 oz. package fat-free cream cheese
1 cup fat-free sour cream
1 cup shredded reduced-fat cheddar cheese
1 - 4 oz. drained and chopped green chilies
4 chopped scallions (green onions)
1 - 4 1/4 oz. drained and chopped ripe olives
1 smashed and chopped garlic clove
5 large at room temperature flour tortillas

In a small bowl, combine the first seven ingredients.  Spread over tortillas.  Roll up tightly and wrap in plastic wrap.  Refrigerate for 1 hour or until firm. Unwrap and cut into approximately one inch slices.  Serve with salsa if desired. 

Barb's Salsa Recipe