Stuffed Celery

Ingredients:

  • 1 block cream cheese
  • 3/4 cup mayonnaise
  • 1/8 cup horseradish sauce
  • 1 bunch of celery

Directions:

  1. Combine everything except the celery in a stand mixer.
  2. Beat until well combined and fluffy.
  3. Clean and cut celery into 2-3 inch pieces.
  4. Using a knife, stuff the celery with the mixture.
  5. Sprinkle with paprika if desired.
Advertisements

Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

Hungarian Parsley Stuffing

Ingredients:

  • 1 large loaf sliced white bread
  • 1 onion
  • 6 ribs of celery with leaves
  • 2-3 bunches of flat leaf parsley
  • 1 1/2 sticks of butter
  • 1 cup of cold water
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Cut the bread into cubes and place in a large mixing bowl.
  2. Finely chop the parsley.
  3. Add to the bread.
  4. Dice the onion and saute in butter until translucent.
  5. Dice the celery and add to the onions.
  6. Add the water to the celery and onions.
  7. Add the salt and pepper to the bread and parsley.
  8. Add the eggs, onion and celery to the bread and parsley.
  9. Mix well using your hands.
  10. Pack the stuffing into your bird, making sure to pack tightly.
  11. Cook until the meat is done.

Source:  Elek family recipe

Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Spicy Chicken Salad

Ingredients:

  • 4 cups diced cooked chicken (turkey works too)
  • 2 hard-cooked eggs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, diced
  • 2 tablespoons pickled jalapeños, finely diced (optional)
  • 1/2 cup peppers, diced (I like red and yellow)
  • 1 teaspoon salt
  • 1 teaspoon Tabasco (optional)
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 cup mayonnaise
  • 1/2 cup sour cream

Directions:

  1. Combine the meat, eggs and vegetables in a large bowl and set aside.
  2. In a small bowl, combine the mayonnaise, sour cream, Tabasco and seasonings.
  3. Pour the dressing over the chicken mixture.
  4. Serve in salad form or sandwich form.

Source: My kitchen

Stuffed Chicken Breasts with Mushrooms

Ingredients:

  • 6 boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 4 ounces sliced mushrooms
  • 1 rib celery, thinly sliced
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fine dry breadcrumbs
  • 2 teaspoons grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • salt and pepper
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 sweet onion, chopped
  • 8 ounces mushrooms, sliced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup semi-dry white wine
  • 1 1/2 cups chicken stock
  • 1 tablespoon all-purpose flour

Directions:

  1. Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
  2. In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
  3. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
  4. Stir to blend well.
  5. Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
  6. Roll up and secure with toothpicks.
  7. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
  8. To prepare the sauce, melt 2 tablespoons butter with olive oil.
  9. Add onion, mushrooms, and cayenne pepper.
  10. Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
  11. Add wine and reduce until almost evaporated.
  12. Add chicken stock and simmer until reduced by 1/3.
  13. Pour sauce over chicken.
  14. Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.

Sources:  http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm and http://www.delish.com/recipes/cooking-recipes/sunny-anderson-grilled-chicken-mushroom-sauce-recipe

Creamy Chicken and Vegetable Soup

Ingredients:

  • 2 chicken breasts
  • 4-6 medium-sized carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped
  • 2 medium-sized potatoes, cut into cubes
  • 1 cup frozen or canned corn
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup heavy cream or half and half
  • handful chopped parsley

Directions:

  1. Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough chicken broth to cover the chicken breasts and vegetables.
  2. Bring to a boil and simmer about 20-30 minutes.
  3. Remove chicken breasts and set aside on a plate or cutting board.
  4. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.
  5. Skim the liquid of any fats and debris.
  6. Stir in the chicken, potatoes and corn.
  7. Simmer for another 20-30 minutes.
  8. Check for seasoning then add in the heavy cream and chopped parsley.

Source:  http://christineskitchenchronicles.blogspot.com/2011/02/simple-creamy-chicken-and-vegetable.html

Chicken Pasta Bake

Ingredients:

  • 1 1/2 cups short cut pasta
  • 1 1/2 cups frozen peas
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoons olive oil
  • 1 lb. boneless, skinless chicken, cubed
  • 1 can condensed cream of chicken soup
  • 1/2 teaspoon basil
  • Salt, pepper, garlic powder and onion powder to taste
  • 3/4 cup of mild cheddar, grated

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook pasta and peas separately in lightly salted boiling water.
  3. Drain and set aside.
  4. In a large skillet, sauté over high heat the onion and celery in olive oil.
  5. Add chicken cubes and brown on all sides.
  6. Add the soup and seasonings.
  7. Mix well.
  8. Pour the pasta and peas into the pan and mix well.
  9. Spread in a large ovenproof dish and sprinkle with grated cheese.
  10. Bake for 20 minutes in the oven or until cheese is golden brown.

Source:  http://700daily.com/chicken-pasta-bake/

 

Bill Jr’s Potato Soup

Ingredients:

  • 32 ounces chicken broth
  • 6 potatoes
  • 1 large onion
  • 6 stalks celery
  • 4 carrots
  • 1/2 cup flour
  • 1 cup milk
  • 3-4 hard boiled eggs

Directions:

  1. Cube potatoes, chop celery and onion and slice carrots into rounds.
  2. Place into a large pot with chicken broth.
  3. Boil until tender.
  4. Mix the flour and milk.
  5. Add to the soup.
  6. Heat through.
  7. Finely chop the eggs and stir into the soup.

Source:  Marks family recipe

Classic Macaroni Salad

Ingredients:

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
  3. Stir in the onion, celery, and green pepper.  Mix thoroughly.
  4. Fold in macaroni.
  5. Refrigerate for at least 4 hours before serving, but preferably overnight.

Source: http://allrecipes.com/recipe/classic-macaroni-salad/