Recipies

Fresh Vegetable Soup

INGREDIENTS
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
thinly sliced1 scallion, sliced in one-inch pieces

DIRECTIONS
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.

For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.

Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.



Spritz Holiday Cookies

INGREDIENTS
1 cup butter, softened
3 egg yolks
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon vanilla extract

DIRECTIONS
Mix the butter or margarine, sugar, egg yolks and vanilla.
Add the flour and mix by hand.
Spoon into cookie press and press onto ungreased cookie sheets.
Sprinkle with colored sugars.
Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.



Cheesy chicken and rice casserole

Ingredients:
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Heat the oven to 375°F.
Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.



Buckeyes

INGREDIENTS
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening

DIRECTIONS
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water.
4. Stir occasionally until smooth, and remove from heat.
5. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate.
6. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls.
7. Refrigerate for 30 minutes to set.