Mom's Lemon Sauce

/

Another family favorite dessert.3/4 cup Sugar1 1/2 Tablespoons Cornstarch1 1/2 cups boiling water5-6 Tablespoons Lemon JuiceGrated rind if lemon or 1/2 tsp McCormick's Lemon zestFew small shakes of nutmegPinch of saltMix sugar, cornstarch in small sauce pan – add boiling water stirring constantly.Boil gently for approximately 5 minutes.Remove from heat and whisk in butter, lemon juice, rind or zest, nutmeg and salt.Serve warm over gingerbread

Game Day Nacho's

/

ground beef (I used about 1 pound)onion (I used about 1/4 cup chopped)taco seasoning packet (I ended up using a combination of garlic powder, chili powder, cumin & ground pepper)canned tomatoes (I had a 14.5 ounce can of crushed tomatoes, I used about 2/3 of the can)shredded cheese (I took a block of cheddar & a block of pepper jack and grated what I needed onto to the nachos)tortilla chips (I used enough to cover a 13×9 baking sheet)sour cream (a dollop for each serving)Preheat oven to 350 degrees F.Saute the onion in olive oil or butter until tender. Add ground beef.When the beef is browned add your taco seasoning packet (or spices) and your tomatoes. Simmer until it’s all mixed together.Spray baking sheet with cooking spray and put a good layer of tortilla chips on it.Spread the beef mixture over the chips and then top with cheese. Place in oven until the cheese is completely melted.Serve topped with a dollop of sour cream (and any of your other favorite nacho toppings: black olives, jalepenos, peppers, etc)This was simple and delicious! I really liked how the tomatoes in the ground beef gave them a saucy texture and full flavor. I also liked how using the oven kept the chips crispy. I usually do nachos in the microwave and end up with either tough or limp chips. Not anymore! Put them in the oven!

Potato Corn Chowder

/

From: The $5 Dinner Mom blog*****I met Deborah, the Gourmet Farm Girl, at my Columbus Cookbook signing…and was struck by her passion and enthusiasm for sharing fabulous recipes from the farm! I hope you enjoy her chowder!!!Ingredients8-9 medium sized peeled Russet potatoes, Yukon Gold or White potatoes1 Qt. of water4 Chicken Bouillon cubes3 cans chicken stock2-3 stalks of chopped celery and a few light green celery leaves (chopped)1 small chopped onion½ tsp salt (or more to taste)Pinch of white pepper3 bay leaves1 15 oz. can creamed corn1 15 oz. can kernel cornor 2 15 oz. cans kernel corn4 Tbsp Butter1 pint half and half½ tsp ground black pepper4 Tbsp of cornstarch dissolved in cold water (mix it well before pouring into soup)Directions1. Simmer all the above till the potatoes are tender, start smashing a few of the potatoes against the side of the pan as they simmer, as this will help to thicken the broth. Simmer for about 30-40 minutes.2. When all is tender & soft, remove the bay leaves and add the corn. (The best corn to add would be fresh sweet corn picked from the patch or from your local farmers market.) Blanch the corn in boiling water for about 2-3 minute’s, cool in cold water bath and cut off the cob before adding. Simmer 10-12 minuntes longer.3. Then add half and half, pepper, cornstarch. Reduce heat and simmer till thick 5-8 minutes longer.4. Serve immediately topped off with shredded cheddar cheese, fried bacon bits & chopped green onions and some cracked pepper.Serves 6-8Alterations:” Add left over mashed potatoes to thicken soup in step three” Add chunks of cooked smoked ham in step two” Add 2-3 chopped leeks in step oneServe with fresh baked bread and a garden salad.

Chicken Ala King x 2

/

Sharing my two favorite Chicken Ala King Recipes.  I generally switch these up depending on time and motivation :)#11 cup margarine12 tablespoons flour4 cups chicken broth4 cups milk4 cups chicken, cooked and diced2 packages English muffinscheese gratedIn medium saucepan melt margarine, blend in flour. Add broth andmilk; cook and stir constantly over low heat until sauce is thick.Season to taste. Add chicken. Heat through. Serve over hot EnglishMuffins with cheese.#21 can cream of chicken soup3 tbsp. flour1/4 tsp. pepperDash of cayenne pepper1 lb. boneless, skinless chicken breasts, cut into cubes1 celery rib, chopped1/2 c. chopped green pepper1/4 c. chopped onion1 package (10 oz.) frozen peas, thawed2 tbsp. diced pimentos, drainedHot cooked riceCombine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper.Cover and cook on low 7-8 hours or until meat is cooked through.Stir in peas and pimentos. Cook 30 minutes longer.Serve over rice.