Wild Rice Soup

I really don't know where this recipe came from, but I have a feeling that it's from the internet somewhere, with my own touches here and there. The combination of textures is wonderful, and goes down easy during the cold winter months!

6 Tbsp. butter
4 Tbsp. flour
3 C. chicken broth
2 C. Half and Half
1 C. shredded turkey or chicken, cooked
1/2 C. celery, thinly sliced
1/2 C. carrots, thinly sliced or grated
1 1/2 C. cooked wild rice (1/2 C. raw)
Salt and Pepper to taste

In medium saucepan, melt butter; whisk in flour and cook over medium heat for two minutes. Whisk in one cup chicken broth, then Half and Half. Bring to a very slow boil and cook a few minutes, stirring constantly. Add the rest of the chicken broth and the remaining ingredients; simmer slowly for 30 minutes, stirring occasionally, until vegetables are tender. Season with salt and pepper.

NOTE: Thin with milk or chicken broth if soup is too thick for you. I have substituted milk (from whole down to skim) for the Half & Half. Turns out fine, but the rich consistency isn't there. You can also add toasted slivered almonds to the pot at the end, or to your own bowl.

Hot Fudge Sauce

I got this recipe from my Mom, who got it from one of her sisters years ago. It's one that keeps a long time in the frig (I keep it in a canning jar), and that won't boil over when you reheat it. I use it for ice cream topping, and in place of store-bought fudge topping in frozen dessert recipes. One spoonful cold, right from the jar, also satisfies my chocolate cravings. Enjoy!

1 C. Nestle semi-sweet chocolate chips
1 stick butter
2 C. powdered sugar
12 oz. evaporated milk
1 tsp. vanilla extract

Melt chocolate chips with butter over medium-low heat; whisk in powdered sugar and milk. Bring to a slow boil, then simmer slowly for 8 minutes, stirring constantly, until thick. Remove from heat and stir in vanilla.

NOTE: If you feel adventurous, you could try replacing the chocolate chips with butterscotch or caramel chips, if you like those flavors. I have not personally tried this, but would love to hear back from any of you if you do!

Pasta Fagioli

This recipe makes a really BIG pot of soup, and tastes like it came straight from Olive Garden. Try it and see!

1# hamburger
Onion
28 oz. diced tomatoes
36 oz. spaghetti sauce
5 C. water
2 cloves garlic, minced
1 Tbsp. chili powder
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
16 oz. kidney beans
16 oz. northern beans
2 C. julienned carrots
1 C. diced celery
1 C. ditalini pasta (or rings)

Brown hamburger and onion; drain. Stir in tomatoes, spaghetti sauce, water and spices. Bring to a boil; reduce heat and simmer 30 minutes. Add beans and vegetables and cook 15-20 minutes. Stir in uncooked pasta, cover and simmer until pasta is done, stirring occasionally. Serves 8-12.

NOTE: I run the tomatoes through the food processor because my kids don't go for "chunky". They also don't go for white beans, so those are processed, too. Creating two whole cups of julienned carrots makes too much work for me, so I just grate them. Grating is also good because then the carrots are too small to be picked out by fussy eaters, but they still get the nourishment from them! Good luck with this! Let me know if you try it!

A&W Coney Dogs

I got this recipe from my friend, who got it from her mom, who got it from her cousin, who worked at an A and W Restaurant in ICan'tSay, USA. It is authentic!

3 pounds hamburger
1/2 C. diced onion
3 Wyler's beef bouillon cubes
2 C. water
1 C. ketchup
6 oz. tomato paste
1 pkg. Lipton onion soup mix
3 Tbsp. brown sugar
1 1/2 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. garlic salt
Tobasco sauce (optional

Brown hamburger and onion; drain. Dissolve bouillon cubes in water and add to hamburger along with remaining ingredients. Simmer (covered) on Low for 4-6 hours, stirring occasionally. Add hotdogs to the pot the last hour and serve on buns.