Cream of Wild Rice Soup

Ingredients
1/2 C wild rice
1 (10 3/4 oz.) can of condensed chicken broth
1 C water
1/4 C onion, chopped
1 1/4 C shredded carrot
1 small bay leaf
1/2 tsp basil, crushed
1 (4 oz.) can sliced mushrooms
1/4 C parsley, snipped or 1/8 C dried
2 C half-n-half
1 Tbsp. flour
pepper to taste


Directions.
1. Rinse rice, In a 3 quart saucepan, combine rice, broth, water, onion, carrot, basil and bay leaf. Cover and simmer for 45 minutes. Remove bay leaf. add mushrooms and parsley,
2. Blend flour and half-n-half together and add to soup. Cook and stir until mixture thickens. Cook and stir 1 minute more and season to taste with pepper.


Potato Soup with Rivels

Ingredients
2 pounds white potatoes, peeled and cubed
1 1/2 quarts water or chicken broth
2 stalks celery, diced
parsley to taste
1/2 tsp salt
1/2 tsp. pepper
2 eggs
1/2 C flour

Directions
1. Boil potatoes in broth or water with celery, parsley, salt and pepper.
2. Rivels: Beat the eggs and flour together with a fork. Drizzle the mixture from a spoon into the cooked potato soup. Boil for about 10 minutes.

Sponge Soup

Ingredients
12 eggs
1 1/2 pounds ground beef
14 Tbsp. flour, heaping
14 Tbsp. grated parmesan cheese, heaping
1 tsp salt
1 Tbsp. baking powder
1 gallon beef broth

Directions
1. Preheat oven to 350 degrees.
2. Beat eggs until frothy. Then mix in beef, flour, cheese, salt and baking powder. Knead ingredients together. Spread mixture into a 9×13 in. pan.
3. Bake for 25-30 minutes. Remove from the oven and let cool. Cut into 1/2 inch cubes.
4. Place cubes into beef broth and simmer till heated through.
5. The flour mixture can also be made ahead and frozen until the day before serving.

Ham Potato Chowder

Ingredients
4 Potatoes
2 Tbsp. butter
1/2 C onion, diced
2 C water
1 tsp salt
1/2 tsp pepper
4 Tbsp. flour
1/3 C water
2 C milk
1 (12 oz.) can whole kernel corn
2 C ham, diced

Directions
1. Peel and dice potatoes. Set aside.
2. In a largen saucepan, melt butter, add onion and cook until tender. Add potatoes, 2 C water, salt and pepper. Cover and simmer until potatoes are half way done.
3. Make a paste of the flour and 1/3 C water; add to potato mixture. Add milk and cook until slightly thickened. Stir in corn and ham.
4. Heat thoroughly and make sure potatoes are cooked through. Do not boil.

Washday Soup

Ingredients
2 C dried beans, any kind
1/2 C dried split peas
2 Tbsp. rice, NOT instant
2 Tbsp. barley
2 quarts cold water
2 large ribs celery, sliced
2 medium onions, sliced
2 medium potatoes, peeled and cubed
1 diced turnips
2 C canned diced tomatoes, undrained
1 Tbsp. chicken bouillon
1 tsp salt
1/2 tsp pepper
1 ham bone with meat still on the bone

Directions
1. Cover beans, peas, rice and barley with cold water and let sit overnight.
2. In the same water that the items soaked in, bring to a boil, add vegetables, salt, pepper and bouillon. Simmer for about an hour. Add ham bone and simmer for another hour. If water cooks away, add more from time to time.
3. Remove ham bone and pick off the meat and add to the soup.

Gooey Chicken

Ingredients
1 (8 o) bottle Russian Dressing
1 (10 oz) jar apricot preserves
1 pkg onion soup mix
2 1/2 – 3 pound chicken cut up
salt and pepper to taste

Directions
1. Preheat oven to 375 degrees
2. Combine dressing, preserves and onion soup mix, Pour into a 9 x 13 baking dish.
3. Sprinkle chicken pieces with salt and pepper. Place chicken, skin side down into the marinade mixture.
4. Bake for 45 minutes, basting occasionally. Turn chicken over and baste. Bake for an additional 35 minutes, basting occasionally. Serve with wild rice.

Boneless Prime Rib Roast

Ingredients
1 C soy sauce
1 C teriyaki sauce
1 C dry sherry wine
1 C water
2 Tbsp. brown sugar
6 pound rib-eye roast
1 pkg. dry onion soup mix

Directions
1. Combine first 5 ingredients, stirring to dissolve the sugar.
2. Place beef in a large pan and marinate in mixture in refrigerator for 4 hours or more, turning occasionally.
3. Remove from fridge and rub dry soup mix over. Put into a 350 degree oven and cook, basting occasionally.
4. Cook till desired doneness. Using a meat thermometer:
120 degrees for rare
130-140 degrees for medium
160 degrees for well-done.

Sausage ‘N’ Cheese Turnovers

Ingredients
1 (10 oz.) can refrigerated big flaky biscuits
1/2 pound italian sausage or ground beef, browned and drained
1/4 tsp italian seasonings
1 (4 oz.) can mushroom pieces and stems, drained
4 oz. (1 C) shredded mozzarella or provolone cheese
1 egg, lightly beaten
1-2 Tbsp. grated parmesan cheese

Directions
1. Preheat oven to 350 degrees. Grease a cookie sheet.
2. Separate dough into 10 biscuits; press or roll into a 5″ circle.
3. In a medium bowl, combine browned meat, seasoning, mushrooms and mozzarella cheese. Spoon about 3 Tbs. into the center of each biscuit circle. Fold dough in half over filling; press edges with a fork to seal. Brush tops with beaten eggs and sprinkle with parmesan cheese.
4. Place on prepared cookie sheet and bake for 10-15 minutes or until deep golden brown.

Beef Stroganoff 2

Ingredients
2 pounds beef steak, (sirloin tip or round steak)
1 C flour
1 tsp salt
1/2 tsp pepper
1/3 C butter
2 medium onions, chopped
1 can sliced mushrooms
2 (8 oz.) cans tomato sauce
1/3 C butter
1 C sour cream
1 (12 oz.) pkg. noodles, cooked

Directions
1. Cut meat into cubes, Combine flour, salt and pepper. Dredge meat into flour.
2. In a large skillet, melt butter. Brown meat and onion. Add mushrooms and tomato sauce with 1/4 C of water.
3. Cover and simmer until meat is tender, about and hour.
4. Blend sour cream into mixture and serve over hot noodles.