With the holiday season nearly finished for another year, it might be time to think of serving “regular” food, rather than the delicious, but rich items associated with the holiday.
This week’s recipes suggest some options for a non-festive but still tasty meal.
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Cheese Burger Soup
1 lb. hamburger
1 large onion, chopped
2 carrots, shredded
3 stalks celery, finely chopped
1 tsp. parsley
salt and pepper to taste
8 cups chicken broth
4 cups potatoes, peeled and cubed
1/2 cup flour
3 cups milk
1 can cheddar cheese soup
Saute hamburger, onions, carrots and celery. Add seasonings. Add chicken broth and potatoes. Boil, then simmer until vegetables are tender.
Whisk the flour with the milk and add to the soup. When thickened, add the cheese soup. Heat through, being careful not to boil.
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Chicken Lasagna
10 lasagna noodles, cooked according to package direction
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup onion, chopped
1/2 cup sour cream
1/4 tsp. each oregano, poultry seasoning and basil
3/4 cup parmesan cheese
4 cups cooked chicken, diced
2 cups cheddar cheese
2 cups mozzarella cheese
Grease a 13x9 inch pan. Mix soups, onion, spices and chicken.
Layer cooked noodles, half the soup mixture, some cheese then more noodles and mixture of other ingredients, ending with the cheese. Spray a piece of foil with non-stick spray and place over the mixture. Bake at 350 degrees F. for about 40 minutes. Take off foil and brown cheese for 10 minutes. Let stand about 15 minutes before serving.
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Saucy Pudding
1/3 cup sugar
1 cup raisins
1 cup flour
2 tsps. baking powder
Sauce:
2 cups boiling water
1 cup brown sugar
1 tbsp. butter
1/4 tsp. nutmeg
Combine sugar, raisins, flour, milk and baking powder. Pour into a deep casserole dish.
Combine and mix ingredients for the sauce and carefully pour over the batter in the casserole. Bake at 350 degrees F for about 30 minutes. The sauce will be on the bottom of the pudding.
Joyce Walter can be reached at [email protected]
