Saturday, October 20, 2012

Creamy Tomato Soup

I love Tomato Soup!  This recipe came from my dear friend, Melissa.

1 (29 ounce) can crushed tomatoes 
1 (10.5 ounce) can condensed chicken broth, undiluted 
2 tablespoons margarine 
2 tablespoons white sugar 
1 tablespoon chopped onion 
1/4 teaspoon baking soda 
2 cups heavy whipping cream

In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. 
In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Hearty Hashbrown Soup

Hearty Hashbrown Soup

2 pounds frozen shredded hash brown potatoes
4 cups water
1 large onion, chopped
3/4 cup sliced celery
4 chicken bouillon cubes
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 quart milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic salt
8 bacon strips, cooked and crumbled
In a Dutch oven or soup kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup and milk; stir until smooth. Add ham, parsley and garlic salt; simmer for 10 minutes or until heated through. Garnish with bacon. 
Yield: 12-16 servings.

Monday, October 1, 2012

Caramel Apple Pie

Caramel Apple Pie

2 c. flour
1 c. brown sugar
½ c. oatmeal
¾ tsp. salt
1/3 c. pecans (optional)
¾ c. butter – melted

Mix above ingredients. Save ½ c. for topping. Press the rest into a crust in a pie plate.

4 c. apples
¾ c. sugar
½ tsp. cinnamon
3 Tbs. flour
10 caramel squares

Dump onto crust. Sprinkle remaining topping. 

Bake at 375 for 40 minutes.