Creamy Chicken Noodle Soup (Reams Classic)

 Kindra made this for us and it is amazing. She served it with Chew Bread. Creamy deliciousness.

Ingredients

• 12 cups chicken broth
• 1 package (24 ounce) Reames® Homestyle Egg Noodles
• 1/2 teaspoon thyme, dried
• 2 cups onion, chopped
• 2 cups carrots, shredded
• 1/2 cup flour
• 2 cups heavy cream or half and half
• 2 bay leaves
• 2 teaspoons parsley, dried
• 1 teaspoon black pepper
• 2 cups celery, chopped
• 8 tablespoons butter
• 1 pound chicken, precooked, boneless and skinless
   Substituted for celery and carrots, Kindra used 1 bag frozen green beans and 1 bag of frozen carrots and peas.
  Directions:Bring chicken to a boil with Bay leaves.  Or pan fry. Add  frozen noodles and cook for 20 minutes.  Stir often.
  Add parsley, thyme, black pepper, onions, celery, carrots.( or substitute  frozen vege bags.)Simmer 10 minutes until done.
  Melt butter in skillet, Add flour and cook 1-2 minutes.  
  Add cream to soup and bring to a simmer then add flour/butter mixture.
  Discard Bay leaf and add  cooked chicken.
  Heat through and serve.

Porcupine Meatballs

 Meatballs

2 lbs groundbeef

1 c jasmine/basamati rice

1 diced onion

1 diced green pepper

1 large clove garlic minced

3 T chopped Parsley

1 t Italian Seasoning

2 eggs

1 1/2 t salt

1/2 t pepper

Sauce

2 15oz cans of tomato sauce

1 1/4 c chicken broth

2 t worchestershire

1 T chopped parsley

shredded mozzerella cheese  for serving(optional)

Mix meatballs and shape into balls.  Put  in 9X13.  Cover with the sauce and bake at 350 for 1 hour.

You can brown in a skillet  carefully turning and simmer in skillet with sauce for about 30 minutes. 

Macaroni Salad Kerry Style

 

8 oz Pasta/or Ditalini Pasta (cook and drain)

3/4 cup finely diced green or red pepper

1/3 c finely sliced celery

1/3 c finely diced red onion

1 c frozen  petite peas

 1/2 c small cubed cheese 

1/2 c sweet pickle relish

Dressing

3/4 c mayo

1/4 c sour cream

1 T red wine vinegar( can use white or apple cider)

1 T sugar

2 t dijon mustard

1/4 t salt

1/4 t ground black pepper

1/8 t garlic powder

Mix and cover and let chill for about an hour.

Beef Carrot Casserole

This is one of Kerrys favorite dishes.  Probably because it somewhat resembles Lasagna.

Ingredients:

1 pound ground beef
1 clove minced garlic
1/4 c minced onion
1 teaspoon salt
1/4 teaspoon pepper

1 cup sour cream
1/4 cup parsley
2 - 8 oz cans tomato sauce
1 cup cottage cheese
8 oz. cooked egg noodles
1 cup cooked  sliced carrots

1 cup shredded cheddar cheese( for top)

Brown hamburger .  When meat turns brown add onion and garlic.  Cook and stir in tomato sauce and salt and pepper.  Simmer uncovered 5 minutes.
Combine sour cream, cottage cheese, parsley,  carrots and cooked noodles.

Alternate layers, begin and end with cottage cheese mixture
Cottage cheese mixture
Meat mixture

Cook in a greased   9x13
Bake in 350° oven for 30 minutes  last five minutes top with shredded cheese.
If frozen cook 1 hour at 400°

Kerry's Lasagna

This lasagna is good - A+ good. Dad makes homemade noodles to go in it which kicks it up a notch but I use store-bought ones and it's an "acceptable" substitute :) This is Garrisons all-time favorite, #1 requested meal. Chase hates lasagna in general but loves this one. For me, the fennel is a must but it can be left out if you don't care for the taste of fennel. I recommend making the french bread found HERE to go with this dish.

Kerry's Lasagna

1lb sweet Italian sausage
1lb lean ground beef
1 large white onion, minced
5 cloves garlic, crushed
28 oz can crushed tomatoes
12 oz tomato paste
15 oz can tomato sauce
1/2 c chicken broth
2 tbs white sugar
1/2 c chopped fresh basil
1 tsp fennel seeds (optional)
1 tsp ground oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c + 2 tbs chopped fresh parsley, divided
1 lb lasagna noodles (Dad makes homemade noodle. Find the recipe for his homemade noodles here)
30 oz cottage cheese
1 large egg
1/2 tsp salt
1/8 tsp ground nutmeg
1 pound mozzarella cheese
1 cup Parmesan cheese

In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.

Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble the lasagna.

Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.

To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow the cheese to brown. Serve hot.

North Carolina Baked Ziti

When I lived in Lincolnton, NC this was a favorite casserole to take to families for service opportunities.  So delicious.

Preheat oven to 350°. Grease 9X13

Ingredients:

1 lb. hamburger
1/2 onion chopped
2 cans spaghetti sauce
1lb. ziti pasta
1 1/2 c sour cream
 8 oz package of provolone slices
2 cups mozzarella cheese
1/4 c parmesan cheese

1. Brown 1 lb of hamburger with some chopped onion.
Add 2 cans of spaghetti sauce.

2.  Boil 1 lb. of ziti pasta and drain

3. Layer:
1/2 cooked ziti
cover with provolone cheese slices
1 1/2 c sour cream
1/2 spagetti sauce
rest of ziti
cover with grated mozzarella cheese
rest of spaghetti sauce
top with Parmesan cheese

Bake 30 minutes

Spiral Pasta Salad

Spiral Pasta Salad

Grandma Elsie Thackeray


Cook:
Spiral Noodles (1 lb. Package)

Add:
Chopped celery
Chopped tomatoes
Sliced black olives

Dressing:
2/3 cup red wine vinegar (other types vinegar ok)
1/3 cup oil
3/4 cup sugar
1 t salt
1/2 t black pepper

Tortellini Soup

Tortellini Soup

Tortellini Soup

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1 - 8oz can tomato sauce
20oz cooked tortellini*
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

*If you want to boil the tortellini in the soup, increase your broth from 4cups to 6cups. Boil as long as package indicates.

Lemon Cream Pasta

I used some leftover Lemon Garlic Chicken. It made this meal a snap. It's creamy and delicious. Yum...

Lemon Cream Pasta
Printable Version

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
7 1/2 c or 4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used penne)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. (I know this step sounds weird but it works. Just follow as instructed)

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Recipe by MyKitchenCafe

Baked Ziti

Britt and I both made this dish within the last few days! Easy, delicious and feeds an army. (If you have less than 6 people in your family... cut in half. Bake in 9x9 and half all ingredients or you'll have TONS of leftovers)

Baked Ziti
Printable Version

1 lb ziti noodles, cooked and drained
1 lb ground beef, cooked and drained
1 48 oz jar of spaghetti sauce
2 cups mozzarella cheese
15 oz ricotta (or cottage cheese)
1 T parsley
2 T Parmesan cheese
1 egg
1/2t salt
dash of pepper

Mix 1 cup spaghetti sauce with cooked noodles and set aside.

In a separate bowl, mix ricotta; 1 T parsley, 2 T Parmesan cheese, 1 egg, 1/2 t salt
and a dash of pepper.

Layer in 2 quart baking dish as follows;
Start with a small amount of sauce in bottom (1/3-1/2cup)
1/2 ziti
5 plops of ricotta mixture (approx half)
1/2 beef
1/2 of remaining sauce
1 cup cheese
1/2 ziti,
rest of ricotta mixture
1/2 beef
remaining sauce
Top with 1 cup cheese

Bake covered at 350 degrees for 45 minutes.

TIP: I sprayed the foil with cooking spray so it didn't stick to cheese as it cooked

Lasagna Soup

Lasagna Soup

Lasagna Soup
Printable Version

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1  8oz can tomato sauce
1 c mafalda pasta, or any small, bite sized pasta
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

Pasta Italiano

This dish is good when you are in the mood for a light dinner. Serve with green veggie and bread. It's fast, easy and delicious.


Pasta Italiano
Printable Version

3 garlic cloves
2 t olive oil
28 oz can chopped tomatoes
1 t crushed red pepper**
1 lb. penne pasta, cooked
mozzarella cheese, to taste

Sautee garlic in oil. Add tomatoes and pepper. Simmer about 40 minutes. Toss with penne. Salt and pepper to taste. Stir in cheese before serving.

**(Julie note: I only add 1/4t of this and a couple of my family members were "burning their faces off." Hehe... just for anyone out there that is "heat" conscience)