I attempted to make soup this afternoon. My goal was to come up with an easy to make recipe. I failed. Josh said it wasn’t bad, but it needed more tomato. I used V8, water, mixed vegetables and spices. The water to V8 ratio was off. I am experimenting in small batches and a 2:3 ratio of V8 to water doesn’t taste too great. So, it is back to the notepad for me. I had to post it though. For future reference.

If there is ever a time when you see a bottle of Sauer’s barbecue sauce, pick up a bottle or three. I’ve rarely found a barbecue sauce that I want to use on everything from eggs to mashed potatoes (yes, I said mashed potatoes). Sauer’s is one of them. You may find some bottles with the older style label. Don’t worry, the label doesn’t make the sauce!

Josh got me started and his parents have been our sauce enablers. While we were visiting Josh’s parents over Yule, we went on a search to bring more Sauer’s home with us. Unfortunately we were only able to procure two bottles. Hardly enough to last us a year. Thankfully Josh’s father came to our rescue when he spotted some at his local grocer. He purchased and shipped to us, five more bottles. That might last until next Yule.

Ingredients:
3 tbsp Lemon/Pepper Blend
2 tbsp minced garlic
3 tbsp honey
1-2 tbsp olive oil
1/2 cup lemon juice
1/2 cup yellow mustard

Mix all ingredients together.
If using chicken, marinate for about 20-30 minutes.

Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

1 - In a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam.

2 - Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough
on a lightly floured surface until smooth. Place in a well oiled bowl, and turn
dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk,
about 1 hour.

3 - Punch dough down. Knead for a few minutes, and divide in half. Shape into
loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30
minutes, or until dough has risen 1 inch above pans.

4 - Bake at 350 degrees F (175 degrees C) for 30 minutes.

Ingredients
1 16oz container of cottage cheese
1 10oz package of frozen spinach (thawed and drained)
1 cup of shredded mozzarella cheese
4 eggs (beaten)
1 bell pepper (any color)
1 md onion, chopped
1/3 cup grated parmesan cheese
1 tsp dried oregano leaves

Preheat oven to 350 degrees
Mix all ingredients
Pour into greased 9″ pie pan*
Bake for 40 minutes or until center is set

* I have been using a casserole dish and it works too.

Josh got this from somewhere and I think some of it is from memory.

Ingredients:

2 ? lbs boneless chicken breast
? stick butter
3 medium potatoes
3 medium onions
28oz can diced tomatoes
28oz can butterbeans
1 ? tsp salt
1 ? tsp red pepper
1 tsp black pepper
1 tsp sugar
2 tbsp flour
16oz can corn

Cube chicken and put chicken in pot.
Cover with water and boil on High for 15 min.
Add onions, potatoes, and butter, cook on medium-low for 1 hour.
Add tomatoes and cook on medium-low for 1 hour, stir well at all times.
Add butterbeans and seasonings, and simmer on low for 3 hours 15 minutes.
Continue cooking and add corn, let corn cook for 30 minutes and turn heat off and continue stirring until served.

*The stew will boil down. When a desired thickness is reached, put the cover on and continue cooking and stirring.
Stir often. This stew is known to stick.

I got this from my aunt, who got this from someone else. So if you know the origins of this recipe, please let me know so I can give credit where it is due.

Ingredients:

4 eggs
2 (10 oz) packages frozen chopped spinach, thawed and drained
1 cup finely chopped onion
3/4 cup butter or margarine, melted
1/2 cup grated parmesan cheese
1 cup grated cheddar cheese
1/2 teaspoon garlic salt
1/2 teaspoon thyme
2 cups herb stuffing

Slightly beat eggs. Add remaining ingredients, mixing thoroughly. Shape into balls about the size of walnuts. Refrigerate 30 minutes before baking. Place on ungreased cookie sheet. Bake in preheated oven at 350 degrees* for 20 minutes.

*Temperature and baking time may need to be adjusted for higher elevations.

I find that I have to refrigerate the mixture a little before I shape them into balls. Otherwise they don’t form as easy.

I don’t know where this recipe came from, but everyone seems to love it.

Ingredients:

3 (16 oz) cans chili beans
3 (16 oz) cans diced tomatoes
1 (16 oz) can of whole kernel corn
1 medium to large yellow onion
1 medium to large bell pepper (green)
1 package chili seasoning (or chili powder to taste)

Chop onion and bell pepper finely. Add to a pot of boiling water (3-4 cups). Boil until onions and bell peppers are soft. Add more water if needed. Drain with a fine colander.

Drain the can of corn.

Mix all ingredients together in large pot on medium heat. Stir often. Let reduce to desired consistency.

I find that the store brand chili beans tend to work best.

Note: Browned ground beef can be added, or any other meat you want.

I’ve been making it this way since I was little. I believe it is quite simple.

For 1 cup of Chai:

Add 1/2 cup water to a sauce pan, on medium heat.
When water begins to boil slightly, add 1 regular ole’ tea bag.
When tea bag gets wet, and the tea dispenses into the water and turns it a reddish brown, add 1/2 cup milk, turn heat to low.
Watch it carefully, as this is the messy part.
Once it starts to boil up, blow gently to ease it down, and remove from the heat. Don’t forget to turn the stove off.
Pour the tea quickly into the cup and add sugar/sweetener/spices to your liking!
Increase the servings for larger amounts.

That’s it. That’s how I’ve done it for about 15 years. I’ve never had a complaint as to the taste, so, many thanks to my parents for teaching me how to make it!

For those on the low carb diets (no milk and sugar), you can substitute 1/4 heavy cream mixed with 1/4 water for the 1/2 cup of regular milk.