Homemade Chicken Noodle Soup
Our family loves this tasty soup! We usually double it for our large family.
—Submitted by Mikayla Gray, Forest City, IA
- 2 T butter
- 1 T olive oil
- ½ c diced yellow onion
- ½ c diced carrots
- 4 stalks celery, diced
- 1 T fresh thyme leaves or 2 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 4 c chicken broth
- 1 (8 oz) can sweet corn kernels, half drained
- 1 T cornstarch
- 1 T water
- ½ lb egg noodles, cooked and drained
- ⅔ c cooked chicken, diced
- ½ c half-and-half or whole milk
In a large stockpot, melt the butter with olive oil; add the onion and sauté until translucent, about 4 minutes. Stir in the carrots, celery, thyme, salt, and pepper, and cook until the veggies are tender. Add broth and corn, and bring to a boil. In a small dish, combine cornstarch and water to make a paste, and whisk into boiling soup. Boil for 1 minute. Stir in cooked noodles and chicken and simmer 2 minutes. Remove from heat and add half-and-half or milk, and season with additional salt and pepper to taste. Enjoy!
Serves 6.
Rabbit and Squirrel Barbecue
—Submitted by Willis Rhodes, Frankfort, OH
- 4 T flour
- 4 T mustard
- 1½ tsp salt
- ½ tsp pepper
- 2 T Worcestershire sauce
- 1 tsp cloves
- 2 c water
- ⅔ c vinegar
- ¾ c onions (or less)
- 1 c ketchup
- 2 c brown sugar
Start by putting your rabbits or squirrels into a Crock-Pot® on low overnight. Then pick the meat off the bones and place it in a bake dish.
Cook sauce ingredients together, stirring until thickened. Pour the sauce over meat. Place meat into oven at 350° F for 30 minutes.
If you have extra sauce, it will keep in the refrigerator for a long time.
Snack Mix
—Submitted by the Hoovers, Annville, PA
- ¼ tsp garlic powder
- ½ tsp lemon pepper seasoning
- 2 T Ranch dressing mix
- ½ c sour cream & onion powder
- 2 tsp dill weed
- 1 c oil
Fill a big bowl with pretzel sticks, Cheez-Its®, popcorn, veggie chips, and corn chips. Mix topping ingredients and pour over top. Mix well.
You can also just use your favorite snacks!
Kolaches
—Submitted by Dora Mae Detweiler, Steelville, MO
- 1 c lukewarm water
- 2 pkg dry yeast
- 2 c scalded milk
- ½ c sugar
- 1 T salt
- ¾ c oil
- 2 egg yolks
- 7-7½ c flour
Dissolve yeast in lukewarm water; add milk, sugar, salt, oil, and egg yolks. Stir in flour.
Let rise until double; then turn out and make into thirty-six balls. Flatten with palm. Put on greased cookie sheets. Make depression in center and fill with thickened fruit of your choice.
Let rise 15 minutes. Bake at 375° F for 15-20 minutes or until done. Frost while warm.