Ingredients
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
I don't love to cook. Sometimes I don't even LIKE to cook! So, I'm putting the recipes that I've tried/liked/can do in one place in the hopes that the Farley Family won't starve.
Posted by Nicole Suzanne Farley at 9:44 PM 0 comments Permalink
Labels: soup, squash, vegetables
5 Cardamon
1-2 Cinnamon Sticks
7 Peppercorn
10 Cloves
2 inches Ginger (peeled and smashed)
Boil the above ingredients for 10 minutes
Add 2 heaping Tbsp. black tea, steap 5-10 minutes
Add 1/2 as much milk as water, add sugar to taste.
Posted by Nicole Suzanne Farley at 11:14 AM 0 comments Permalink
Labels: tea
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 tsp salt
2 cups milk
1 1/2 cups shredded cheddar cheese
Posted by Nicole Suzanne Farley at 6:10 AM 0 comments Permalink
Labels: potatoes, Side dishes
In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.
Posted by Nicole Suzanne Farley at 6:10 AM 0 comments Permalink
1 (15 oz) can cream-style corn
1/2 cup butter
1 (8.5 oz) pkg. dry corn muffin mix
1 (8 oz) pkg. prepared French onion dip
3 eggs, beaten
1 tsp salt
1 tsp celery salt
1 tsp ground black pepper
Posted by Nicole Suzanne Farley at 6:09 AM 0 comments Permalink
Labels: casserole, corn, Side dishes
Combine 3 1/2 cups sugar and 9 cups of water together; bring to a boil and make sure sugar is dissolved.
While it’s heating, combine 1 cup corn starch, remaining 1 cup water and 1 cup sugar. Stir in a bowl until no longer lumpy.
After sugar and water are boiling, whisk in the cornstarch mixture. Keep whisking to make sure lumps don’t form. Add in remaining ingredients (except apples) and bring to a boil to thicken.
Pack hot jars with peeled and sliced apples. Ladle into jars, leaving a 1/4-inch headspace. Remove bubbles and adjust 2-piece caps. Process in a water bath for 20 minutes (additional time may be needed according to your altitude). Makes about 7-8 quarts.
Note: sometimes I do a thick slice of apples for apple crisp.
The measurements for the ingredients are per part. For a 6-quart crock pot, I used 6 pounds of onions and 2 sticks of butter. Next time, I’ll use my 18-quart roaster, and hopefully 18 pounds of onions and 6 (!) sticks of butter.
Use any onion you like. Yellow onions are usually cheapest. They will be very sweet when they are done, so only use sweet onions if you *really* like the sweetness.
Slice onions 1/2-inch thick. Pile them into the crock pot and fill it as much as you can. Top with pats of butter. Turn crock pot on low. Stir after a few hours, and leave overnight.
These can be put into containers to refrigerate, or they can be canned.
To can: sterilize jars and lids. Fill with onions, and replace lids. Process.
The possible uses are endless.
Posted by Nicole Suzanne Farley at 6:07 AM 0 comments Permalink