Polly's Onion Soup

Polly’s Onion Soup by Pauline Harris

Stage One: cook some roast beef slices in Johnny’s Au Jus Sauce with a couple of cups of beef broth. Keep the broth mixture for onion soup for later use. ( the roast beef can be used for French Dip or something else, it is not needed in the onion soup itself).

Stage Two: sauté onions in a saucepan (about 4 sweet/Vidalia onions sliced into slivers). When the onions are ready, add a package of Coleman’s Sheppard’s Pie Dry mix. At this time, an addition of unflavoured protein mixture can be added. Mix well. Add some seasonings like garlic and basil. Slowly add the broth mixture from stage one. Let boil for about 5 minutes, then simmer for 30 minutes.

Enjoy.

I serve it with crackers or bread and cheese on top of the soup. It can be frozen and reheated later to enjoy.

Easy Cream of Mushroom Chicken

Package of Chicken
Can of Cream of Mushroom
Grapeseed Oil Spray
parmesan and ramona cheese
Preheat oven 300 degrees F. Prepare oven ready pan with oil spray. Put a base layer of the cream of mushroom soup in the pan. Cut the chicken into strips or chunks. Place the cut chicken in a layer in the pan. Put the rest of the can of cream of mushroom soup into pan. Sprinkle parmesan and ramona cheese. Cook in oven for at least an hour.

Hamburger Soup

Sautee hamburger in skillet or sautee pan.  Set aside.

In same pan, sautee diced potatoes, diced celery, and diced onions.  Set aside.

In crockpot/slowcooker, put a tbls of butter with seasonings.  Turn on and let the butter soften.  Add 1/2 cup milk…mix well.  Add 1/4 cup sour cream, can of cream of mushroom condensed soup, and can of rotel; mix well.  Add peas, carrots, corn along with hamburger and potato/celery/onion mixtures.  Mix well.  Add one cup beef broth (add more, if needed).  Mix well.

Cook on high 4hrs or low 8hrs.  Serve and enjoy.

Note:  If too juicy, add some mashed potato flakes to mixture.

If too thick, add more beef broth.

Chicken Strips

Preheat oven 450 degrees.

Prepare coating for chicken in a plastic bag or a bowl.  Ingredients include 1/4 cup fish fry dry mix, 1/4 cup gluten free dry chicken coating mix, seasonings, 1/4 cup of brown sugar, and garlic/onion powder.

Prepare oven safe dish with a drizzle of grapeseed oil (olive oil).  Cut desired amount of chicken thighs into quarter inch thick strips.   Place strips into seasoning bag and coat well.  Place coated chicken on prepared oven safe dish.

Place the chicken dish into the oven and cook for 20-30 minutes.  Check on the chicken at about 15 minutes and turn them over.

Curry (a recipe is just a guideline)

Curry

In a saucepan start the rice.  Put one cup of coconut milk with one cup of chicken/turkey broth and a dab of butter to heat on medium high.  When boiling add a cup of jasmine rice and turn heat down to low…cover.  Turn off heat when rice is done…nice and fluffy.  Set aside.

In a saute pan, saute diced onion with celery in grapeseed oil and a dab of butter.  Add in diced pre-cooked turkey or chicken.  (dried cranberries or raisins…pine nuts or seaseme seeds can be added).  Add peas…carrots.  Blend ingredients together.  Add ‘S & B Golden Curry Sauce Mix’ with a bit of coconut milk and chicken/turkey broth.  Mix well.  Turn off heat.  (can add orange marmalade, for a change in flavour).

To serve…put a spoon full of rice on a plate, then put a spoon of curry mix on top.  Eat and enjoy.

Pie Dough…recipe has been passed down through the years.

Pies are great to bring you on your Joyney and also are great to have in the comfort of your home.

Solwhovian

Pie Dough Recipe

 

3 Cups flour  plus 2 Tbsp

1 tsp salt

1 ½ cups shortening

1 egg

1 tsp apple cider vinegar

½ cup cold water

 

Combine flour and salt.  Cut in shortening until pieces are the size of small peas.  In another bowl, beat egg, then add vinegar and water.  Sprinkle over above mixture with fork until dough holds together.  Shape into 3 balls and divide each roll to 1/8” thick.  Line pie pans.  Fill the various fruit fillings and top with crusts.

 

Yield 3 – 2part crust pies or 6 piecrusts

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Coconut Rice

2 cans of coconut milk
1/2 cup brown sugar
1 cup of jasmine rice
a tab of butter
a pinch of salt

In a saucepan, bring the coconut milk, salt, brown sugar, and butter to a boil. Add rice. Turn down heat to low. Stir often. Cooks in about 10-20 minutes. Serve warm.

Nice addition to curry, jambalaya, or eat with nutmeg.
It does freeze well.

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