Creamy Squash Soup

1 lg Butternut Squash roasted 1 32 oz. box of Chicken Stock 1 bunch of Celery chopped 1 8 oz. brick of Cream Cheese chunked salt and pepper to taste water optional garnish Toasted Pumpkin Seed, Pepitas, or Crutons Put roasted butternut squash with out the skin, celery, chicken stock, and half the stock box of water in to a stock pot bring to a rolling boil. Let boil till celery is soft. Add desired salt and pepper and chunks of cream cheese. Blend till smooth with blender. Garnish and serve hot. Can be served in sour dough bread bowl.

Grandma's Cinnamon Bread

Part 1:
Sour Bread Starter
1/2 cup instant potatoes
2 cup warm water
2 teaspoons salt
1 pkg yeast (quick rising)

Dissolve yeast in 1 cup water then add all ingredients to gather. Let it set out at room temperature for 24 hours. Then refrigerate 3-5 days.

Part 2
In a big mixing bowl, mix:
1 cup starter
6 cups bread flour
1/2 cup oil
1/3 cup sugar
1 1/2 cup water

Makes stiff dough, let rise double in size. rises slowly, Then knead a bit. Makes 3 small loafs or 2 regular. Put in greased pans, let rise again.

Cut in 1/2 roll out, knead, spread margarine, brown sugar, cinnamon then jelly roll, put in a bread pan let rise again . Bake at 350 for 40-50 minutes.

City Chicken

GRANDMA RESZKA'S CITY CHICKEN
------------------------------

1 lb. veal in 1/2" cubes
1 lb. lean pork in 1/2" cubes
fine dry bread crumbs
1 slightly beaten egg, mixed with 1 tsp. water
salt and pepper
6 wooden skewers
1/4 c. oil

Alternate veal and pork cubes on the sticks. Dip in bread
crumbs. Then in egg mixture. Then again in the bread
crumbs. Brown on all sides in hot fat in a heavy skillet.
Cook on medium heat. Add seasonings. Add a little water.
Cover and bake at 350 degrees for 1 hour.

This is one of my most favorite recipes that grandma made. She also had a killer rib recipe. No B'bq sauce though. I can't remember what she used though. I'm looking for that one. And the dinner I asked for every birthday was calves liver with her brown gravy. MMMM the best!!

Chocolate no bake cookies

2 cup sugar
4T unsweetend coco powder
1 stick of margerine
1/2 cup milk

bring to a boil let it boil for 1 minute
remove from heat
add
1/2 cup peanut butter
3 cups oats
1tsp vanilla

drop by the spoonful on to wax paper and let cool.

Holiday Party Mix

Holiday Party Mix

9 Cups corn cereal squares(corn Chex)
4 Cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 Cup packed light brown sugar
1/2 cup (1 stick) Butter or Margarine
1/2 cup light corn syrup
1 teas. vanilla extract
1/2 teas. baking soda
1 3/4 cups Nestle Toll House Holiday Shapes and Morsels
1 Pkg. (7.5 oz.) Nestle Flipz White Fudge-covered Pretzels

Preheat oven to 250. Grease Large roasting pan

Mix Cereal, popped popcorn, and peanuts in large bowl. Pour into prepared pan.

Combine brown sugar, butter and corn syrup in medium heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.

Bake for 45 mins, stirring every 15 mins. Cool completely in pan, stirring frequently to break apart mixture. Stir in Shapes and Morsels and Flipz. Store in airtight container.

This is the link to Food Network's Top 100 Recipes of 2007. I'm going to try a few this week... If they are any good I'll post them!
http://www.foodnetwork.com/food/rc_top2007

Egg Nog!!

This is the yummiest thing ever!


EGG NOG

6 eggs
1 cup milk
3 cups heavy cream
1 cup sugar
1 t. vanilla
nutmeg to taste

Beat eggs until combined. Gradually beat in sugar and continue beating until foamy. Stir in milk and vanilla. In another bowl, beat heavy cream until thick. Fold cream into egg mixture. Refrigerate. Sprinkle with nutmeg before each serving.

*Optional: Add 1 cup of ice cream (egg nog or vanilla flavor) for extra thickness.

Serves 16.