Ham Chowder

A friend brought me this last fall when I was sick and I immediately demanded the recipe.  It was an immediate hit at Grandma Day when I finally made it this week.

Ham Chowder
from Emilie Sallee and her mother, Annette Tingey

2 c boiling water
2 c diced potatoes
1/2 c sliced carrots
1/2 c sliced celery
1/4 c chopped onion
1 t salt
1/4 t pepper
1/4 c butter
1/4 c flour
2 c milk
2 1/2 c shredded cheese
1 (17 oz) can cream style corn
2 c cubed ham

Combine water, vegetables, salt and pepper.  Cover and simmer 10 minutes (or until veggies are done).  Do not drain!
In another saucepan, melt butter, add flour.  Add milk, stirring constantly with a wire whisk over medium heat until thickened.  Add cheese, stir until melted.  Add cheese sauce, corn, and ham to cooked veggies.  Heat until hot but not boiling.

Betty's Favorite Ham and Potato Soup

Ham and Potato Soup
from allrecipes, with additions

3 1/2 cups peeled, diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 T chicken bouillon
5 T butter
5 T flour
2 cups milk
salt to taste
pepper to taste
(I like to add corn kernels and sometimes green beans to give it a veggie chowder taste.  Also can garnish with shredded cheese or even bacon!)

Bring to a boil potatoes, celery, onion, ham in water, then cook over medium heat until tender, about 10 to 15 minutes.  Stir in chicken bouillon, salt, and pepper.

In a separate saucepan, melt better over medium-low heat.  Whisk in flour and cook, stirring constantly until thick, about 1 minute.  Slowly stir in milk without creating lumps, until all milk has been added.  Continue stirring over medium-low heat until thick, about 4 to 5 minutes.

Stir the milk mixture into the stockpot and cook soup until heated through.  Serve immediately.

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Grandma's Favorite Chicken Tortilla Soup

Every Friday we have "Grandma Day" at our house, when my Grandma comes over for lunch and to see the kids and make memories with us and do puzzles with my big boy and color with my little girl.  She loves soup, and this is one of her very favorites.  

Chicken Tortilla Soup
from Amy Newton's blog

1 rotisserie chicken, deboned
1/2 teaspoon olive oil
3-4 cloves garlic, chopped
1 onion, chopped
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 can black beans (not drained)
1/2 c. chopped fresh cilantro
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 jar chunky salsa

Garnishes:
corn tortilla chips to taste (great way to use up stale chips!)
sour cream to taste
shredded colby jack cheese to taste
avocado chunks to taste

Saute the onions and garlic over medium heat in the oil in the bottom of your soup pot.  (I love my dutch oven for this.)  Once cooked, toss everything else in into the pot over medium heat and warm until heated through.  Also works well in a crockpot, after you have sauted those aromatics.
Put a handful of crunched up chips in the bottom of bowl and top with warm soup. Add shredded cheese, sour cream, and avocado to taste.

Chicky-Chicky-Parm-Parm

Chicky-Chicky-Parm-Parm

from Cheryl-the-Great

6 boneless, skinless chicken breasts

1 (8 oz) plain yogurt.  

1 sleeve Ritz crackers, crushed

1 t. garlic salt

1/4 t. Lawry's seasoning salt

1/4 c. melted butter

Dip chicken in yogurt to coat.  Dip coated chicken in mixture of crackers, cheese, salt and Lawry's.  Place on Pammed glass baking dish.  Drizzle with butter.  Bake at 350 for 45 minutes.  Serve with garlic toast and green salad.

Wendy's Chili

Wendy's Chili Recipe (copycat)


Cook 1# hamburger with onion, drain.
Add: 
1 - 10 oz can french onion soup
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp black pepper
tobasco to taste
2 cans kidney beans, undrained
1 - 6 oz can tomato paste
1 - 8 oz can tomato sauce

Simmer all together.  Also works well in a crockpot!

Visiting Teacher Soup

Visiting Teacher Soup
from my visiting teacher, Jennifer Wright

1 chicken breast
2 quarts water
6 potatoes, peeled and chunked
2 carrots, sliced
1 onion, diced
2 c broccoli florets
3 T chicken boullion
2 T butter
black pepper to taste

Boil chicken breast in water about 12 minutes until cooked thoroughly.  Remove chicken from pot, chunk, and set aside.  Add potatoes, carrots, and onion and cook until soft, about 10 minutes.  Add butter, boullion, salt and pepper, and broccoli, and chunked chicken.  Heat through about 10 minutes.  Serve hot and feel better soon.