Mentoring, Leadership, & Homemaking
I am currently fascinated with all meals cooked in a crock-pot. I purchased a lovely one at Wal-Mart before Christmas and have since used it multiple times making dishes that I once thought could only be made on the stove. I will share my famous Chicken and Dumplings recipe soon! 1 big container of vegetable stock Salt, Pepper, Garlic Powder, and thyme to taste 1 lb. ground beef, cook separately then add to crock-pot 1 package celery (I used the {Read More}
This year as we go through the Fruit of the Spirit I was thinking… Hmm… what kind of recipes would fit that theme? And the first one that came to mind is one I grew up with. My mom would make Moos out of various kinds of dried fruit, and we’d eat it for supper as a side dish, often with ham. I love Moos! My kids love Moos! Strangers only love it once they’ve tried it because the pronunciation {Read More}
Cold and flu season is here again and for some reason nothing seems to taste as good as homemade or at least semi-homemade chicken noodle soup. This is the one I make when the sniffles start in our house, I got it from a friend when we lived in Hartselle, Alabama several years ago. Here’s a little secret, it’s so good I sometimes make it even when we’re not sick. Chicken Noodle Soup 1 pound cooked chicken, shredded 8 cups {Read More}
Last week I shared a dear friend’s Crockpot Lasagna recipe. Today allow me to introduce you to a wonderful homemade chicken noodle soup courtesy of sweet friend Lori Lauth. My children love this soup, requesting it often. While it is not technically a crockpot recipe, it can be adapted. I made it last week in the crockpot and it turned out wonderful. This hearty soup can also be made ahead and frozen. Lori’s Homemade Chicken Noodle Soup 1 teaspoon vegetable {Read More}
It starts on Sunday evening. My stomach get tight, my brain starts working overtime, and I get a little anxious. This has happened to me since Kindergarten – you can ask my mom! It’s not because I don’t love Sundays – I do! As a matter of fact they are my favorite day of the week. It’s Mondays I’m not so fond of. Everyone is a little more tired on Monday than usual even if bedtimes were kept rigidly. We’re {Read More}
Don’t let the name fool you. It may be called soup but it’s all dessert–and a great one for nippy fall evenings. Top with vanilla ice cream, sherbet or whipped cream and enjoy! 2 cans sour cherries 4 cups hot water 1 tsp. cinnamon ½ tsp. ground cloves or 5 whole cloves 2 Tbsp. sugar 1 tsp. vanilla extract ¼ tsp. almond flavored extract (optional) Dash nutmeg 1 package instant vanilla pudding mix 2 cups cold milk Put cherries, water, {Read More}
Choose the vegetable of your choice and make homemade soup tonight! 1/2 cup butter 1/4 cup flour 2 cups milk or half and half 3 cups chopped veggies (carrots, broccoli, celery, potatoes, cauliflower, etc.) 1 large onion 1 tsp salt and pepper 2 cups chicken broth Melt butter. Add onion and saute. Slowly add flour, salt and pepper, stirring until well combined. Slowly add milk. Meanwhile, in a separate pan, cook the vegetable in the chicken broth. When the vegetables {Read More}
Plan for a great soup using leftover Thanksgiving turkey, a recipe that’s both fast and yummy. Turkey and Wild Rice Soup 8 cups chicken or turkey broth 1/2 cup chopped green onion 1/2 cup wild rice, rinsed 1 stick butter, melted 3/4 c. flour 1 Tbsp sherry 1/2 tsp poultry seasoning 1 1/2 cups turkey or chicken 1/2 of a large box of Velveeta cheese 1 cup half and half Bacon bits, crumbled Simmer together the chicken broth, onion and wild {Read More}
Loi Palmer, January 2006 MMCW 5 large baking potatoes, 1 stick butter, 1 (14 1/4 oz can) chicken broth, 1/4 block of a 2 lb. block of Velveeta Cheese, 1 cup half-and-half, 1/2 cup sour cream, salt and pepper, 1 lb crisp bacon. Bake potatoes at 400 degrees for 1 hour. Remove and mash potatoes while still warm. In a large pot heat the chicken broth, add and melt the Velveeta Cheese and butter. Over low heat stir in the half-and-half, {Read More}
Loi Palmer, January 2006 MMCW 2 tablespoons of olive oil, 1 large chopped onion, 4 minced garlic cloves, 6 cans of drained black beans, 1 can Rotel tomatoes, 1 inch thick slice of Tavern ham cut into cubes, salt and pepper to taste, 2 tablespoons Frank’s Red Hot Original Hot Sauce, 1/4 cup lime juice, 2 (14 1/2 oz) cans chicken broth. Saute’ onions and garlic in the olive oil until the onions are clear. Remove from heat. Add the {Read More}
We all need good mentors offering practical advise, wisdom, encouragement, and friendship. Here at MMCW you will find a storehouse of mentoring between generations, just as it should be.
