Good morning guys. How the heck are ya’ll today?
Well, it’s bout that time again, huh? Ole Santa is already gearin up for a mighty big night! You reckon there just might be some excited children runnin around this evenin? Those little fellers are on go, I grant ya!
Honestly, I can’t believe that another year has almost come and gone! Where in the world does the time go? Deb and I talk about it all the time.
Well, with tomorrow bein Christmas, I figured we’d put up some recipes that are very good this time of year, and not only that. These recipes are very easy on your pocketbook too! I don’t know about all you other “BROKE Santas” out there, but here in our household it’s lookin like it might just be soup…for a while!! LOL!
We hope you guys enjoy them, and in the same breath, let’s take a minute or so to wish every one of you a…VERY MERRY CHRISTMAS, AND a Happy New Year!
We all have so many things to be thankful over, and for me, well, I’ve only received the best Christmas present I’ve ever had…my Deb’s here with me!! Thank you Lord!
In all honesty guys, she’s doing fantastic. She looks and feels good, and spends her day doing whatever comes up. Garden? She’s there. Cookin? She’s there! Cleanin? She’s on it! Her life style has changed only…for the better!
We’re eating a lot better, exercising, and I must say…life, is good! We wish you all the same happiness that we’ve experienced!
Today’s recipes come from once again, Deb’s OLDER sister Louise. They come from a cook book that Louise and friends put together for their church. They’re all “country folk,” so this means…good eatin. Thanks again, “Weezie!”
Once more, Merry Christmas, and God Bless! Also, be sure and don’t forget, as Deb says, keep a smile on your face, and one in your heart!
Oh, I almost forgot. For all you male buddies out there, we’ve got a special treat for you guys today, on this Christmas Eve! So get your minds in the gutter, and let’s check it out…
The Sneak Preview Edition of the 2012 Hooters Calendar! Myself…I’m kinda partial to “Miss July…” as that’s my birthday month!
I gotta believe that this wasn’t QUITE what you had in mind, huh guys?? LOL!
Split Pea Soup:
- 1 ham hock
- 1 lb. split peas, soaked for 1 hour
- 1 tablespoon shortening
- 2 medium onions, chopped fine
- 2 stalks celery chopped fine
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 bay leaf
- Salt and Pepper to taste.
Boil ham hocks in 2 quarts of water. Add peas. In skillet melt shortening. Add onions, celery, sage, thyme, and bay leaf.
When onions are cooked clear, put mixture in pot with peas and ham hocks. Salt and pepper to taste. Simmer 3 hours adding water as needed.
Cream of Broccoli Soup:
- 1 (10 0z.) package of frozen, chopped broccoli
- 1 (10-3/4 oz.) can cream of potato soup
- 1 soup can of milk
- Salt and pepper to taste
Cook broccoli in small amount of water. Drain; add soup and mix well. Then add milk, salt, pepper, and butter. Simmer until well blended and heated.
Seven Can Soup:
- 1 (10-3/4 oz.) can of condensed tomato soup
- 1 (14 oz.) can Rotel tomatoes
- 1 (14oz.) can tomato sauce with celery, onions, and peppers
- 1 (15 oz.) can chili with beans
- 1 (14 oz.) can chili without beans
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15) oz. can of mixed vegetables, drained
- 1 lb. ground beef
- 1 tablespoon sugar
Brown ground beef and drain. Mix all ingredients in a crock pot and simmer for several hours.
Tomato Chicken and Rice Soup:
- ¼ cup all-purpose flour
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 celery ribs, chopped
- 3 green onions, chopped
- 3 garlic cloves, minced
- 2 teaspoons canola oil
- 2 cups water
- 2 (14 oz.) cans chicken broth
- 2 cups cooked brown rice
- 2 cups cubed chicken breast
- 1 (14-1/2 oz.) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
In a small, non-stick skillet, brown flour over medium-high heat; set aside. In a Dutch oven or soup kettle, sauté the onion, green pepper, celery, green onion, and garlic in oil until tender; stir in flour until blended.
Stir in remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Discard bay leaf.
- 1 lb. boneless chicken breast (cut into ½ inch cubes)
- 3 (14-1/2 oz.) cans chicken broth
- 3 cups water
- 4 medium carrots, chopped
- 1 celery rib, chopped
- 1 medium onion, chopped
- 1 teaspoon minced, fresh parsley
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon poultry seasoning
- ¼ teaspoon pepper
In a small skillet, coated with a non-stick cooking spray, brown chicken. Add the broth, water, vegetables, and seasonings. Bring to a boil. Reduce heat, and simmer, uncovered for 30 minutes.