Some of My Favorite Recipes
Welcome to Athaya's Kitchen! The recipes below are ones I have gathered over the years from both family and friends. Hope you will find something yummy here to enjoy! I will be adding more as time goes on.
Bacon Potato Chowder
8 slices bacon, cut into 1" pieces
10 3/4 oz. can cream of chicken soup
2 cups (6 med.) cubed
1/2" new red potatoes
8 oz. can whole kernal corn, drained
1 cup (1 med.) chopped
onions
1/4 teaspoon pepper
8 oz. tub dairy sour
cream
1/4 teaspoon thyme leaves
1 1/4 cup milk
In 3 quart saucepan, cook bacon over medium heat for 5 minutes; add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes). Makes 6 servings.
Vegetable
Beef Soup
1 or 2 soup bones
1 1/2 to 2 pounds stew meat
2 medium onions, chopped
2 stalks celery, chopped
4 carrots, diced
1/2
head cabbage, chopped
1 can diced tomatoes
1
small can tomato paste
2 or 3 potatoes, diced
Several
dashes worcestershire sauce
Fresh or dried parsley
1/2
teaspoon thyme leaves
1/2 teaspoon dill weed
Salt
and pepper
Put soup bones and stew meat (cut in 1" pieces) in large pot. Add salt and pepper to taste. Sprinkle in worcestershire sauce. Cover pot and cook on medium heat until meat browns and begins to collect juices. Add about 2 quarts water. Cook 30 minutes. Add tomatoes, tomato paste, 1 tablespoon sugar. Add thyme, parsley and dill weed. While this simmers, dice and chop vegetables. Add onions, carrots and celery. Cook about 20 more minutes. Add cabbage and potatoes. Cook until potatoes are done. Makes about 12 to 15 servings. Can be frozen.
Chicken Soup
1 to 2 pounds boneless chicken breasts
1/2 cup chopped celery
1 cup chopped onion
Garlic powder to taste
1 can chicken broth
2 cubes chicken boullion
Fresh or dried parsley
Salt and pepper to taste
Cut chicken into 1" cubes. Put 3 cups water into large saucepan. Add boullion cubes. When water boils, add chicken and chicken broth. Cook about 15 to 20 minutes on medium heat. Add remaining ingredients. Cover pot and simmer on low heat for about 45 minutes. Add 1 cup wide egg noodles or 1 cup regular rice. Let simmer for another 20 to 30 minutes. Makes 5 to 6 servings. Can be frozen.
Sour Cream Pound Cake
1 cup (2 sticks) butter
1/2 pint (1 cup) dairy sour cream
3 cups sugar
1/4 teaspoon baking soda
6 eggs
2 teaspoons vanilla
3 cups sifted all purpose flour
2 teaspoons almond extract
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons flour; add rest to creamed mixture. Add sour cream and mix well. Combine the two tablespoons flour with baking soda and flavorings. Add to batter and blend thoroughly. Turn into 10 inch greased and floured tube pan. Bake in 325 degree oven 1 hour and 30 minutes. Cake is more moist than an average pound cake and keeps very well. May be frozen.
Pasta E Fagioli Soup
1 1/2 tsp olive oil
1 cup chopped onion
1 clove garlic, minced
1 rib celery, chopped
1 carrot, chopped
2 cups canned white beans, such as
cannellini or Great Northern, drained
and rinsed
1 can recipe-ready diced tomatoes, drained
2 TBSP chopped fresh parsley
4 cups chicken broth
1/2 tsp dried rosemary
1/2 tsp dried sage
1/3 cup uncooked, small shaped pasta
salt and pepper to taste
Heat the oil in a large, heavy bottomed soup pot. Add onions, garlic, celery
and carrot. Cook over low to medium heat until the carrots soften, about 10 minutes.
Keep pot covered between stirrings. Stir in remaining ingredients, except
pasta. Bring to a simmer and cook, covered, 10 minutes. Stir in the pasta and
continue to simmer until the pasta is cooked through, about 10 minutes more.
Simple Goulash
1
lb hamburger
1
medium onion
1
can diced tomatoes
1
cup elbow macaroni
1
tsp Italian Seasoning
1
tsp garlic powder
1
tsp onion powder
1
TBSP sugar
Salt
and pepper to taste
Brown hamburger in skillet and drain. Chop onion and add to skillet. Cook over medium heat until onion is translucent. Add can of tomatoes and about 1 can of water or beef broth. Add spices and sugar. Let simmer for about 10 minutes. Add elbow macaroni and continue simmering for another 9 minutes. Add a small amount of water to skillet if necessary until macaroni is done. Sprinkle with Parmesan cheese, if desired, and serve. Servings: 2 to 4.
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