Sausage and Kale Soup

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1 T. olive oil

14 oz Italian sausage (1⁄2in. thick slic es)

1⁄2 c. butter

1 lg. onion, finely diced

1 lb. red potatoes, cut in small pieces 

4 celery stalks, finely diced

2 carrots, cut in small pieces 

1⁄4 c. flour

64 oz. chicken broth

1 t. salt 

1 t. pepper

1 lb. chopped kale

Brown sausage in oil. Remove from pan. Add butter, onion, potatoes, celery, and carrots to pan. Sauté for about 2 minutes. Mix in flour; then add chicken broth, salt, and pepper. Add sausage back in and cook until vegetables are tender. Add kale and cook until it is wilted. Serve.

Elsie’s Grandma’s Chicken Salad

2 c. cooked chicken, chopped

1 c. celery, biased sliced

1 c. green grapes (cut in half)

1/2 c. mayonnaise 

salt, pepper, nutmeg

1/2 c. sliced almonds

1 boiled egg, chopped 

Mix all ingredients, except nuts. Add nuts last.

Cucumber Sandwich Filling

4 pkg cream cheese, softened 
1 c. mayonnaise (more if needed)

4 medium cucumbers (peeled, seeded, finely chopped)
2 t. fresh dill or 1 t. dried dill
1 t. garlic salt

Press the cucumber through a colander to remove excess moisture. Process cream cheese and mayonnaise in a blender or food processor until smooth. Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.

Yields: 4 c. (Serves 24-32)

Beef Tips

3-4 Ibs sirloin tips or beef chunks

½ lb. fresh mushrooms, sliced 

10½ oz. beef broth

2 t. beef bullion 

salt and pepper

¼ c. water

1 small onion, chopped

1 t. Worcestershire sauce

2 t. ketchup

4 T. flour

Combine flour with beef and toss well. Place in crockpot and add salt and pepper, as desired. Place mushrooms, onions, and bullion on top of meat. Mix broth, Worcestershire sauce and ketchup. Pour over top; stir. Cook on low for about 11 hours.

Brazilian Cheese Bread (Pao de Queijo)

 

½ c. olive oil or butter

1/3 c. water

1/3 c. milK

1 t. salt

2 c. tapioca flour

2 t. minced garlic

2/3 c. Parmesan cheese

2 beaten eggs

Preheat oven to 375 degrees. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth.

Set aside to rest for 10 to 15 minutes. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Cranberry Oatmeal Bake

3 c. old-fashioned oats

1 c. dried cranberries

½ c. packed brown sugar

2 t. cinnamon

½ t. salt

2 eggs, lightly beaten

3 c. milk

¼ c. oil

1 T. vanilla

In a large bowl, combine the first five ingredients. In another bowl, whisk together eggs, milk, oil, and vanilla. Stir into oat mixture just until moistened. Place in a greased 13X9 inch baking dish. Bake at 350 degrees for 50-55 minutes or until oats are tender and liquid is absorbed.  Makes 12 servings. 

Preacher’s Cookies

 

2 c. sugar

3-4 T. cocoa

½ c. butter

½ c. peanut butter

½ c. milk

3 c. oatmeal (not instant)

2 t. vanilla

Combine sugar, cocoa, butter, and milk in a small saucepan. Boil 1 minute. Remove from heat. Add oatmeal, vanilla, and peanut butter. Mix and drop spoonfuls onto waxed paper. Let cool.