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HANGAR EIGHTEEN COOKING PAGE:
STEP-BY-STEP INSTRUCTIONS ON HOW TO MAKE DINNER!
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GO AHEAD...MAKE SOMETHING!
COOKING CAN BE STILL ANOTHER FINE ART FORM!
JUST GET YOUR HEART INTO IT! TAKE SOME CHANCES AND ....."BELIEVE IT OR NOT," MOST OF THE TIME IT TASTES PRETTY GOOD!
NEXT TIME YOU MAKE IT; IT WILL BE EVEN BETTER!!!
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INSTRUCTIONS: UNBEATABLE CHICKEN SOUP
WHAT YOU WILL NEED:
4-fresh carrots
3-stalks celery
2 Large Leeks
1-large BERMUDA onion
Fresh parsely
1- quart CLEAR chicken stock (Swanson)
8- boulion cubes (chicken)
2- lbs. boneless/skinless chicken breasts
1-tsp Summer Savory
Garlic POWDER or fresh garlicsalt/pepper to taste
1 lb fine egg noodles
Sautee onion chopped to 1/4" dice and celery cut to 1/2" slices in olive oil until transparent clean, chop and add leeks, sautee
Add 3-4 carrots washed/not pealed to celery and onions. Carrots should be 1/4" slices
Cut chicken into 1 1/4" ; cubes. Be sure to remove ALL fat, bone, grizzle and sinue. Add to pot. Brown.
Add chicken stock and eight pealed boulion cubes .
Add 1 tsp. savory, 1&1/2 tbs. garlic POWDER (or five cloves fresh garlic), pepper to taste. RESERVE SALT UNTIL NEARLY COOKED!
Continue to boil for 15 minutes. Turn down and allow to simmer for at least 1 hour. Add parsely last 15 minutes of cooking.
While soup is cooking, COOK EGG NOODLES IN A SEPARATE POT! I prefer the finest noodles.
TO SERVE:
Add noodles to bowl, cover with soup and broth. Salt to taste. Something Extra: before serving; sprinkle parmesan cheese on soup.
Serve with crusty French Bread and SWEET BUTTER.
At least 8 large servings.
CURES ANY COLD AND MAKES A GREAT DINNER!!!
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BEEF STROGANOFF: FULL DINNER
WHAT YOU NEED:
1 1/2 lbs serloin steak (you may use round steak)
3 BERMUDA onions (large)
2-6 oz cans or 1 lb. fresh mushrooms
1-quart beef broth (Swanson)
8-boulion cubes
6-cloves garlic or 1 1/2 tbs garlic POWDER
SALT/PEPPER TO TASTE
1-pt sour cream
1-oz corn or tapioca starch
1-cup milk
1-lb large egg noodles
Cut all three onions into 1/8" rings and fry in olive oil until onions are fully cooked. Remove from pan and fry steak, (cut to 1/2"x2" cubes) in olive oil until brown.
Add cooked onions, quart of beef broth, 8 boulion cubes, garlic or garlic powder, mushrooms and salt and pepper to pot. Bring to boil then turn down heat and simmer for 1 hour. Stir every 10 minutes and add water as broth reduces.
Cook egg noodles in separate pot until done....drain (DO NOT WASH WITH WATER!) and reserve for serving.
Mix 1 cup milk with starch until smooth...add to broth while stiring. Broth will thicken. Remove pot from heat and add sour cream immediately. Stir in completely and serve over cooked egg noodles on flat plate or bowl.
Garnish with fresh parsely.
Serves 6. Great left-overs!
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