Memories from Summer of 2018

Monday, January 25, 2010


OLD WORLD CHICKEN VEGETABLE SOUP (with home made dumplings or noodles)

Soup Ingredients:
1 whole chicken fryer  or 4 chicken breasts             
1# carrots, peeled and sliced     
1/2 stalk celery (top half          
with leaves, chopped)   
1/2 # frozen corn                  
1 can green beans, drained
7 med. potatoes, peeled and cubed
Garlic Salt
Coarse black pepper

Dumpling Ingredients:
3 cups all purpose flour
1 tsp. salt
Dash black pepper
3 eggs
Water as needed

Clean chicken throughly and remove all gizzards (if using whole fryer) and put into an 8 quart stock pot filled 3/4 full of cold
 water.  Cook chicken until tender.  Remove from broth, cool, and bone it into bite-sized pieces.  Return chicken to pot.
Add all vegetables (fresh, frozen, and canned).  Start with approximately 2 Tbsp. of garlic salt
and l Tblsp. coarse black pepper.  As it cooks, taste occasionally, and add garlic salt and pepper
 as needed.

 Cook on medium high until all the vegetables are tender.  Keep the pot uncovered until they are tender and skim the foam off the top and discard.  Put lid on and let cook at medium low heat for an additional hour. (This would be a good time to taste and use additional salt and pepper..As the soup cooks, the salt will absorb into the vegetables).  The key to good-tasting soup is to let it cook slow and long and allow the flavors of chicken, veggies, and seasoning to blend. Your broth will look rich and have some fat on top.  If there is too much fat, skim and discard.  It has a somewhat yellowish color when it's rich.

The dumplings should be added no more than an hour before you serve it.  In a medium bowl, put flour in and make a well in the middle.  Add to this, the salt and pepper and all four eggs.  With a fork, begin breaking up the eggs and mixing it into the flour. Start with 1/2 cup of water and slowly add and stir into  flour mixture. The consistency will be somewhat lumpy, thick, and gooey.  So add more water until it looks this way.  If it's too thin, add a little more flour.   (You can also make wide egg noodles and use them in place of the dumplings, but the dumplings are to die for.. )

          Remove lid from soup, and turn heat to medium high ( so it comes to a low boil). With a teaspoon, dip into the hot broth and then get a spoonful of batter and drop it into the soup.  Continue process until all the batter is gone.  
DO NOT mix the dumplings because they will break up.  Put lid back on and let boil slowly for about 5 - 10 minutes.  Remove the lid.  Turn down the heat to simmer and then mix the dumplings carefully. Put lid back on and let simmer for an hour or so before serving.

HAVE A SICK FRIEND?? This can cure anything (ha so my Mom would say..and it's so yummy, too)


8 slices bacon, fried crisp
1 cup chopped onions
3 cups cubed, peeled potatoes
1 cup water or enough water just to cover the potatoes
1 can cream of chicken soup
1 3/4 cup milk
4 ounce container of sour cream or French onion dip
2 tsp. salt
Pepper to taste
8 ounces shredded cheddar cheese

In bacon fat saute onions 2 to 3 minutes.  Drain.  In a pot with sauteed onions, add potatoes and water.  Bring to a boil.  Cover and simmer for about 15 minutes.  Stir in soup, sour cream and crumbled bacon.
 Add milk, salt, pepper and 1/2 of shredded cheese.  Heat to serving temperature.  Do NOT boil.  Sprinkle remaining cheese on top of each bowl of soup.



2 - 2 and 1/2 pounds lean round steak
2 medium onions, chopped
1# carrots, sliced
1/2 bunch celery, sliced (including leaves)
5 medium potatoes, peeled and cubed
1 can green beans, drained
Corn (1/2 frozen bag or can)
10 oz. frozen peas
16 oz. can diced tomatoes
46 oz. can tomato juice
Hot sauce
Garlic Sal
Ground coarse black pepper

In a 6 to 8 quart dutch oven, put just enough oil to lightly cover the bottom. Brown the round steak on both sides and continue to cook this way until the meat is
 tender.  This will take at least one hour.  You must closely watch the meat and turn it as needed, also
 adding water to it and as it cooks the meat doesn't stick and burn (this will be done many, many times while it is tenderizing).  Just add enough water not totally covering the meat.
  When the meat is completely tender and you can cut it with a fork, it can be taken out of the pan and cut into bite-sized pieces.

 While this is being done, add enough water into the pot so that it is half full.  To this you will add the entire can of tomato juice, diced tomatoes, onions, carrots, celery, and potatoes.
DO NOT ADD the canned or frozen vegetables until the fresh ones are tender.  Return the cut up meat to the pot also.  At this time, you may add at least 1 Tablespoon of garlic salt and 1 teaspoon of black pepper.
  Allow the vegetables to tenderize and the flavors come together for at least an hour over medium high heat, uncovered. Stir occasionally.  After the hour, taste the broth to see how the flavor is and add more salt or pepper as desired.
Also add the remaining canned or frozen vegetables, cover the pot, reduce the heat to medium so that there is barely a mild rolling boil.  This do for  an additional 2 hours.
  Now it's time to taste the broth again.   How is it??  Need a little more of pepper??  Well, now comes a little taste treat I add for our soup.  Remember the hot sauce?   Yes that's it.  Shake the bottle at least 4 times and then stir. MMMMMMMMM..  A little zing and wonderful flavor.  This, of course, is optional.  Just a little twist that I use.
Now the longer this cooks, the better it tastes. So I do suggest you start at least mid morning and let it simmer when you've gone through all the above stages reducing your heat to simmer--cover and let it all come together.
Great for these cold winter days ahead. ENJOY!



2 pounds ground beef
2 pounds boneless chicken breast (cooked and cubed)
2 - 15 ounce cans petite diced tomatoes in tomato sauce
1 large onion, chopped
2 packages Durkee Red Hot chili mix
Garlic salt (to taste)
Chili powder - 2 tablespoons
Hot sauce (to taste)

In a large pot, brown the ground beef and then drain.. add the chicken cubes to this and continue to cook til the chicken is done.

 Add the tomato sauce, chili mix, chili powder, garlic salt, and hot sauce and mix well.

Add a couple of cans of water to it, stir, and heat on medium high heat with the lid off for about an hour.. Stirring occasionally. Turn heat down to medium low and cover and cook for another 1 to 2 hours. Stir during this time. Take lid off and let cook for another hour--stirring--and the chili will thicken.

Serve with chopped onions and shredded cheddar on top.. and you're in store for another wonderful taste treat.. (quickly becoming another Sawhook favorite.. never can make enough).


1 pound Bob Evans Hot Sausage
2 cups half and half
2 cups milk
1 pound frozen corn
1 heaping cup red bell peppers, diced
1 cup diced onions
2 Tbsp. flour
1/4 tsp. garlic powder
3 tsp. sliced green scallions (onions)
Salt and pepper to taste

Brown and crumble sausage in soup pot over medium heat.  When sausage begins to brown, add onion and red bell peppers.  Cook until sausage is no longer pink and veggies are tender.
 Drain excess grease.  Add flour, stir well into mixture and cook 5 - 6 minutes.  Add milk and half
and half and combine with sausage mixture. Add corn and simmer for 20-25 minutes,. until base thickens.
 Add garlic, and salt and pepper.  Garnish with scallions.  4-6 servings.



2 lbs ground beef
1 lg onion chopped
5 green peppers, chopped
Brown the above ingredients and drain well. Now add:
4 cans of Tomato Soup and 5 soup cans of water
1 can of beef broth and 1 broth can of water
1 tsp of Brown Sugar
2 small cans of Tomato Sauce
3/4 cup of uncooked white rice

Simmer on low until the rice is cooked. You may eventually want to add about another cup or so of
 water, if the soup gets too thick.  Really tastes like stuffed peppers.



     2 (15 ounce) cans cream of mushroom soup
     2 (15 ounce) cans cream of chicken soup
     2 (15 ounce) cans cream of celery soup
     2 (15 ounce) cans chicken broth
     2 (15 ounce) cans cheddar cheese soup
     1 (15 ounce) can diced tomatoes
     4 1/2 ounces green chilies
     1 cup salsa
     1 medium onion
     1/4 cup fresh cilantro, chopped (optional)
     4 garlic cloves, minced
     1 teaspoon chili powder (to taste)
     salt and pepper
     4 chicken breasts
     Tortilla Chips
In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing
heat to simmer for 1 hour stirring occasionally. hile the soup is simmering cut the four chicken breasts in to small chunks.
Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup.
Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder).
Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
Place crunched up tortilla chips in the bottom on the bowl when serving, add soup and then sprinkle with shredded cheddar and chopped green onions.


1 medium chopped onion
1 bunch broccoli, chopped
1 Tbsp. chicken base (boullion) or consumme'
2 Tbsp. margarine
1/2 # Velveeta
2 to 3 tsp. flour
Milk, as needed

Boil chopped broccoli in the chicken flavored water (from boullion) til tender.  In a small stock
pot, sautee' onion in margarine to soften.  Add Velveeta cheese until cheesy tasting.  Add the cooked
broccoli to this and mix well.  If the soup is too thick, add a little milk and if it gets too
runny add a little flour to thicken.  Salt and pepper to taste.


1 pound dry white beans
6 cups chicken broth
2 garlic cloves, crushed
1 1/2 cups chopped onion
2 (4-ounce) cans diced green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
4 cups chopped cooked chicken
3 cups chicken broth

   1. In a large kettle combine dry white beans, chicken broth, crushed garlic cloves, and 1 chopped onion. Bring to a boil, reduce the heat, and simmer, covered, until the beans are tender, about 2 to 3 hours.
   2. In a large skillet, saute 1 cup chopped onions until tender. Add diced green chili peppers, cumin, oregano,  and cayenne pepper; mix thoroughly. Add cooked, chopped chicken and chicken broth. Simmer for 1 hour.

Makes 8 servings.


3# lean ground chuck
1 medium onion, chopped
2 green pepper, chopped
1 15 oz. tomato sauce
1 small can tomato paste
1 15 oz. can diced tomatoes
2 packets Durkees Chili Seasoning
(one hot, one mild)
1 can kidney beans
Hot sauce      

Brown ground beef and break up into smaller pieces.   Add water to mixture as it cooks down (this helps to make the meat a little more tender).  Add chopped onion and green pepper to meat and continue to cook adding water a little at a time.    Continue this for about 30 minutes.   Drain any grease or water. 

Now mix in the tomato sauce, paste, diced tomatoes  and seasoning mixes.    Add an additional 3 cups of water.   Stir well and turn down to medium low heat.   Cover and allow to cook for 30 minutes.    Add the kidney beans, stir and cover again for an additional 30 minutes.   Stir occasionally to make sure it is not sticking to the pot.

Taste to see if additional seasoning is needed.  Stir and cover the pan and turn the heat down to low and allow to cook slowly for at least one hour.   The longer the better.      Use hot sauce or shredded cheddar cheese as needed.



5# ground chuck or round (thawed)
2 to 2 and 1/2 ounces chili powder (about half a container)
Garlic Salt
Black ground coarse pepper
3 - 6 oz. cans tomato paste
8 oz. shredded cheddar cheese
1# spaghetti, cooked and drained
1 large onion, chopped
Kidney beans are optional (I don't use them)

In an 8 quart stock pot, place ground beef that has been  broken up and fill with enough water to cover the meat entirely..
(very important in tenderizing the beef).  Wash hands and smoosh up the meat even more  between fingers. It will give the
meat a very fine texture as it cooks as opposed to chunks.
Put on medium high heat and cook til it has a mild rolling boil. Continue to stir and break up the meat and skim off the fat.  That's why I choose a leaner ground beef because there's less fat and skimming.
Cook for at least an hour, turning down the heat to medium low.  Add tomato paste, chili powder, 3 good shakes of cinnamon and 4 shakes of black pepper, plus add at least 1 tablespoon of garlic salt at first.  Stir well and let simmer.
This is where the flavors really come together.  Keep on medium low or low and cover. Let simmer for 2 hours. Stir occasionally.  The longer this is cooked the better.
At this point, taste and see what the flavor is like.  If you want more garlic salt, shake it a little more  until you are satisfied with the taste.
 Keep the lid off and let simmer another 2 hours, stirring occasionally.  Sometimes I even like to make this overnight and simmer on low or warm until we eat after's really yummy.

To serve, you can eat this in a bowl as chili served with oyster crackers, or you can put spaghetti in the bowl or on a plate and top with the chili, hence Chili Spaghetti.
  Either way, you finally top it with chopped onions and shredded cheddar cheese and if you're really daring, shake that hot pepper sauce on top and enjoy!

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