Friday, April 5, 2013

Italian Chicken Sub Rolls

Recipe and photo from Love of Family and Home blog:

5-6 Frozen Chicken Breasts
1 tsp season salt
1 tsp garlic powder
2 tsp italian seasoning
1 tsp onion salt
2 tsp salt
1 1/2 tsp pepper
1 cup water

Place all ingredients in the crock pot & cook on high for 5-6 hours. When finished cooking, remove the chicken breast from the crock pot & shred meat with a fork & knife. Place the shredded meat & juices from the crock pot into a pan. Place pan on the stove & boil juices down. Place shredded chicken on hoagie rolls or a loaf of italian bread. Sprinkle shredded mozzarella and/or italian cheeses on top of the chicken. Wrap hoagie/italian bread loaf in aluminum foil & bake at 350 degrees for 15 minutes to toast bread & melt cheeses.

Thursday, April 4, 2013

Cindy Farmer Vegetable Soup

Cindy Farmer is a local television personality and recently I tried her family recipe for vegetable soup. Enjoy.

1 to 1 ½ pounds of stew beef
3 cans beef broth
1 large onion- diced
1 can corn (or fresh corn cut off cob)
1 can green beans (or fresh green beans)
2 cans diced tomatoes
I can carrots (or fresh carrots sliced)
4 to 5 potatoes- diced into bite sized pieces
Bay leaf
Dash or two of Worcestershire Sauce
Salt and pepper to taste

In a stockpot, brown the beef well. Add onion and cook until tender or translucent. Add one can of beef broth and one can of water. Bring to a boil and let simmer 15 minutes. Add the rest of the ingredients. Bring to a boil. Turn down the eye of the stove until the soup is just below the boiling point and let cook until all vegetables are tender and the flavors blended. It usually takes about an hour or so. Then serve with grilled cheese sandwiches or cheese bread! Soup is great the next day as a left-over too!!!