Italian Vegetable-Chicken Stew

In a large soup pan, saute these ingredients in oil for 5-10 minutes (until mostly soft):

1-2 Tb olive oil

1 cup yellow onion, chopped

4 cloves fresh garlic, minced

1 cup celery, chopped

1 cup carrots, chopped

1 cup zucchini, thinly sliced

1 cup yellow squash, thinly sliced

Add the following 6 ingredients and bring to a boil. Let simmer for 30 minutes:

1 Tb dried Italian seasoning

1/4-1/2 tsp crushed red pepper

1 14.5 oz can diced tomatoes, undrained

2 cans chicken broth

1 pkg fresh pre-sliced mushrooms

1 6 oz can tomato paste

After letting simmer for 30 minutes, add these ingredients and let cook 5-10 more minutes until desired temperature. 

1 can kidney beans, drained

1 can corn niblets, drained

1 can green beans or Italian cut green beans, drained

2 chicken breast, boiled and shredded

1/4 cup fresh or dried parsley, chopped

Creamy Potato Soup

Creamy Potato Soup

Ingredients:

1/2 cup chopped onion

2 Tb butter

5 medium potatoes, peeled and sliced

1/2 tsp salt

1 1/2 cup water

1 Tb chicken base

1 8 oz cream cheese, softened

1/4 cup flour

3 cup milk

Saute onion in butter. Add potatoes, salt, water, and soup base. 

Cook 15 minutes or until potatoes are tender. 

In separate bowl, blend cream cheese and flour until smooth. 

Add cream cheese mixture to potato mixture and stir quickly until smooth (no lumps).

Add milk, then heat until boiling (stirring constantly).

Add extra soup base to taste, as well as salt and pepper. 

Funeral Potatoes

Funeral Potatoes

Ingredients:

1/2 cup melted butter

1/4 tsp pepper

1 tsp salt

2 cups sour cream

2 cans cream of chicken soup

1 1/2 cup grated cheddar cheese

2 lbs frozen hashbrowns

Blend together melted butter, pepper, salt, sour cream, cream of chicken soup, and cheddar cheese.

Add frozen hashbrowns.

Pour into buttered 9 x 13 pan. 

Bake at 350^oF for 45-50 min.

Mexican Rice

Ingredients:

1 small onion, chopped

3 Tb butter

1 cup rice

1 clove garlic

2 medium tomatoes, chopped

1 1/2 cup chicken broth

1 or 2 canned green chilies, chopped

salt and pepper

2 Tb cilantro, chopped

1/2 cup stuffed green olives, chopped

Saute onion in butter, add rice and garlic. 

Cook until rice is golden (about 5 minutes)

Add all ingredients except cilantro and olives.

Cook for 20 minutes.

Stir in remaining ingredients. 

Let stand covered, 10 minutes.

Makes 4-6 cups.

Buttermilk Cornbread

Buttermilk Cornbread

Ingredients:

1/2 pound butter

1 1/3 cup sugar

4 eggs

2 cups buttermilk

1 tsp baking soda

2 cup cornmeal

2 cup flour

1 tsp salt

In a saucepan, melt butter. 

Remove from heat and add sugar, eggs, and blend. 

Add buttermilk, baking soda, salt, and mix. 

Add cornmeal and flour. 

Mix until ingredients are moist but still lumpy. 

Bake in greased pan at 375^oF for 30-40 minutes.

Olive Garden Breadsticks

Ingredients:

1 cup + 2 Tb warm water
1 1/4 tsp active dry yeast
2 Tb sugar
3-3 1/4 cups flour
1 1/2 tsp salt
3 Tb vegetable oil

Garlic butter topping:
2 Tb butter
1/2 tsp salt
1/4 tsp garlic powder

Measure warm water in a liquid measuring cup. Add yeast and 1 tsp of the sugar and mix until yeast dissolves. Allow to rest for 10 minutes.
In the bowl of an electric mixer, add yeast mixture, remaining 1 Tb + 2 tsp sugar, 1 1/2 cups flour, 1 1/2 tsp salt, and vegetable oil. Mix to combine.
Add in remaining 1 1/2 cups flour and knead mixture for 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining 1/4 cup of flour, if needed.
Transfer dough to a large, greased bowl and cover with a dry towel or plastic wrap. Allow to rest in a warm place until double in size (about 1 hour)
Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover and let rise again for 1 hour.
Bake at 425^oF for 10-12 minutes.
While breadsticks bake, mix the garlic butter topping ingredients together. Brush butter mixture over the tops of the hot, cooked breadsticks. Serve warm. Store in a airtight container. 

1 Hour Light and Buttery Dinner Rolls

1 Hour Light and Buttery Dinner Rolls

Ingredients

1 1/2 cups warm water (110 degrees F)

1 Tb instant yeast

2 Tb granulated sugar

2 Tb unsalted butter, softened

1 tsp table salt

4 cups all purpose flour

For topping:

3 Tb unsalted butter, melted

1 tsp sea salt

In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar until creamy, about 5 minutes.

Add the butter, salt, and 2 cups of the flour and mix on low-speed until the ingredients begin to come together. Still on low speed, add 1 cup of the remaining flour and mix for 1 minute. 
Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. 
Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (When the dough starts making slapping sounds against the side of the mixer, it's done) 
Remove the bowl from the mixer and cover it with a dish towel.
Let the dough rise in a warm place until doubled in size, about 20 minutes.

Turn the dough out onto a lightly floured surface and form it into an even ball. Cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. 
Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. 
With lightly floured hands, roll each piece of dough into a ball. 

Place each rolled piece of dough into a lightly greased 9 x13 pan in rows of 4. Cover the rolls with a dish towel and let them rise while your oven is preheating, about 20 minutes. 

Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes at 400^oF.

 Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt.  
Flip the pan over to remove the rolls. Serve immediately.