Sunday, March 11, 2007

Sunday Dinner

Number one son is sick today so chicken soup is on the menu.

*After I got the soup together I had to come back and update with a photo. There may be no one else who feels this way, but I think this is beautiful.


Chicken Soup
Cheese Scones
Nana's Apple Cake

Chicken Soup

1 whole chicken-2 to 3 lbs or more
1 large onion-cut in eighths
3 large carrots-cut in chunks
4 large celery stalks-cut in chunks
1 bay leaf
1 tsp dried thyme
5-6 whole garlic cloves-peeled
1 tsp dried dill

Place all in a large pot-add cold water to cover. Bring
to a boil and reduce to a simmer. Simmer for several
hours until chicken is cooked through and vegetables are
soft. Strain all and chop veggies and chicken to add
back to the pot. Add noodles or rice and simmer until
done.

Best part about this recipe is this-you can use almost
any version of the above ingredients that you want and
still get almost the same results. You can use dried or
fresh herbs-dried or fresh onion-a whole roasting chicken
or a whole frying chicken or even just parts as long
as the bones are attached. You can add turnip in small
amounts or even parsnips. Chicken soup is incredibly
versatile and almost everyone has their own favorite
version.

Cheese Scones

2 c flour
3/4 c grated Parmesan
2 t baking powder
1 t dried Oregano-crumbled
1/4 t salt
4 T butter-chilled-cut into small pieces
1/2 c milk
2 eggs-lightly beaten
1 t Tabasco
3/4 c finely chopped onion

Preheat the oven to 400F. In a large bowl mix the flour,
cheese, baking powder, oregano and salt.
Cut in the butter until the mixture
resembles coarse crumbs.

In a small bowl, stir together the milk, eggs and
Tabasco sauce. Make a well in the center of the dry
ingredients and add the milk mixture, stirring to
combine. Mix in the onion. The dough will be sticky.

Lightly butter a baking sheet. With lightly floured
hands, pat the dough into a 9 inch circle in the
center of the baking sheet.
Cut the circle into 8 wedges.
Bake the scones for 20 to 25 minutes, or
until lightly browned.

Nana's Apple Cake

5-6 apples peeled,cored,sliced on bottom of 9x9 baking pan.
Mix together 1c. flour
1/2c. sugar
1t. baking powder
1 egg
1/3c. margarine or shortening

Press over apples and top with cinnamon
and sugar.
Bake 375 for 30 minutes

From Emma Keyes, my ex- husbands late grandma

5 comments:

compulsive writer said...

That is beautiful! There's just something about a good chicken soup...

truth said...

Oh yes, the soup is gorgeous! I just have to try this one. I have never turned out a good chicken soup, so I hope this works for me as nicely as it looks in your photo.

Jenny said...

I'm still working my way past a raw meat phobia.... so my question is, why do the bones have to be attached to the chicken? Couldn't I just dump in boneless skinless chicken breasts? Recipe and photo look yummy and I can't handle the salt and stuff in canned chicken noodle soup anymore.

KFarmer said...

The soup looks absolutely beautiful. Anyone who would not like that delicious meal has to be crazy- Hope the #1 is feeling better :)

Anne said...

Jenny, you can but it would be called broth then and not stock. Stock is from bones-the marrow leaches out and makes it taste wonderful.