Chicken Cream Soup

In a pot combine
1-2 servings cream soup
½ cup milk
1 cup sour cream
One can chicken chunks
Salt and pepper to taste

In a saucepan combine
heat thoroughly and add to cream mixture
1 cup carrots
3-4 medium potatoes
1 cup celery (small small pieces)
½ large onion

Cook 1-2 cups egg noodles and add AT END

Split Pea Soup

Ingredients

  • 16oz dried split green peas
  • 2 quarts water
  • 4 tbsp oil
  • 2 cups copped onion
  • 2 cups chopped carrots
  • 2 cups sliced celery
  • 4 cloves garlic
  • ham bone with leftover meat
  • 4 cups cubed ham
  • 2 quarts water
  • 1 tsp salt
  • ½ tsp black pepper

Directions

  • boil peas over medium-high heat, reduce heat and simmer 1 hour
  • drain
  • heat oil saute veggies and garlic
  • add all together bring to boil reduce and simmer one hour

servings 12 to 16

Zucchini Casserole

Ingredients

  • 3 cups chopped zucchini and/or yellow squash
  • 1½ pounds ground turkey or hamburger
  • 3 cups cooked rice
  • ¾ cup shredded cheese
  • salt
  • pepper
  • garlic powder
  • olive oil

Directions

Fry chopped zucchini/squash lightly covered in oil, seasoned with garlic powder, salt, and seasoned salt until soft. Brown meat and season with salt and pepper. Mix cooked rice and meat in a 9X13 pan. Cover with squash and mix slightly. (The squash should be embedded in the top of the rice/meat mixture.) Cover with a thin layer of cheese. Bake at 375° for 15 minutes to melt the cheese in.

Prep time: 25 minutes
Cook time: 15 minutes

Lentil Soup

Ingredients

2 cups lentils
1½ quarts water
6 cubes chicken bouillon (6 tsp bouillon)
1 can stewed tomatoes
1 bay leaf
1 chopped onion
½ pound ground turkey cooked
3 diced carrots
Salt and pepper to taste

Directions

add all together
bring to boil
boil until tender

prep time  15m
cook time 30m
total time 45m

This makes more than it might look like. Be very certain if you think of doubling it.

Hot Cereal

Grain H²O/
serving		 1 2 4 10 Time Notes
Oatmeal ½ C ⅜ C ¾ C 1½ C 3¾ C 90 S You can safely turn off the heat almost as soon as it starts boiling again after adding the oatmeal.
Malt-O-Meal (Cream of Wheat or Farina) ⅞ C 3 Tb ⅓ C ⅔ C 1⅔ C 2 M Stir continually from the time you start adding cereal until it is done.
Cracked Wheat ¾ C ¼ C ½ C 1 C 2½ C 10 M Stir cracked wheat into boiling water then reduce heat to low and cover.
Barley
Cornmeal

Instructions

Select the number of servings and bring the appropriate amount of water for you chosen grain (multiplied by servings) to a boil. Stir in the grain. Cook for the specified amount of time. Sweeten as desired.

Cabbage Rolls

Laura and I have been looking for a recipe for this Romanian dish or years. I recently learned that in other countries the “same” dish is often called Sarma and the English term would be stuffed cabbage. Armed with that information I was able to find a variety of recipes to try. I’ll document some resources here and construct a recipe that works for us. I’ll keep it under the Romanian term because that is the one we are trying to replicate and is how we think of the dish even if our final recipe ends up being more generic than the traditional Romanian variety.

Here are links to some existing recipies:

Working Recipe (adapted from from Sarmale 1):

Ingredients

  • 1 whole head cabbage, about 4 pounds
  • 6 tablespoons olive oil
  • 1 finely chopped medium onion
  • 2 minced garlic cloves (1 tsp granulated garlic)
  • 2 ½ cups raw rice
  • 4 cup hot water
  • 1 ½ pounds ground pork (turkey)
  • 2 slices crustless white bread
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons water
  • 1 cup sauerkraut juice reserved from drained sauerkraut (¼ cup vinegar)
  • 10 black peppercorns (1 tbsp ground pepper)

Directions

  1. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. Place the cabbage had back in the water to soften inner leaves after removing the softened ones from the outside. You will need about 18 leaves.
  2. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop any remaining cabbage and set aside.
  3. In a large skillet, saute chopped onion, garlic and rice in 3 tablespoons olive oil, stirring frequently, until onion is translucent. Add hot water, bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, cover and let stand 5 minutes or until rice has absorbed all the water. Let cool.
  4. Place pork in a large bowl. Quickly dip bread in water, squeeze to remove excess water and add to meat along with onion-garlic-rice mixture, combining thoroughly. Add dill, thyme, salt, pepper, and 2 tablespoons water. Mix completely but lightly so as not to toughen the meat.
  5. In a medium bowl, mix 3 cups water with vinegar, remaining chopped cabbage from step 2 and set aside.
  6. Place about ¼ – ⅓ cup of meat mixture on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
  7. Using 2 tablespoons of the remaining olive oil, coat a large, lidded Dutch oven or casserole dish.
  8. Cover with a layer of stuffed cabbages. Pour sauerkraut juice-water mixture over all.
  9. Heat oven to 375° Transfer to oven and cook 1 ½ hours. Then add sliced tomatoes, cover and cook another 45 minutes. Remove lid and continue cooking another 15 minutes.

Stroganoff

Ingredients

  • 1½ lb Hamburger
  • 2 can Cream of Mushroom Soup
  • 2 can Milk
  • 1½ cup Sour Cream
  • Salt and Pepper to taste
  • Rice or Noodles

Directions

Brown hamburger season generously with salt and pepper. Add soup, milk, and sour cream. Simmer until desired consistency is reached.

Serve over noodles or rice.