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M-
Broccoli Cheddar Soup (a new recipe for me) and French bread. This was the first time I'd made it, and wow, YUM! It was so good. I even followed the recipe like it was written instead of changing it up like I usually do with one exception. I didn't pulse it in the blender; I simply chopped my carrots and broccoli into small pieces. (Sorry, Summer, but your allusion to it being like baby food made the blending impossible.) : )
T-I'm in charge of the side for small group this week and am making a large salad (for 12 adults and 5 children).
W-A corned beef hash type thing wrapped in cabbage leaves and baked. I am combining a couple of different recipe ideas and will be winging my own version of corned beef and cabbage, thus the vague description.
F-home made pizza (This might get rearranged, though, since I forgot to get ingredients for it at the store today.)
Menu-ing tip:
Make your own chicken broth!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKV8XjgMDuVS-zqTASh3aP_JhNhbaINCD56lt5hxo9elcRWw1WRoTfrKnsOO5Zt6KIMSlPti3Gsv91W3-SfdIy2h5REVRXoxN3hMDNzBNgymrYyOQz60VRrPbZaFdMJwb0CuMX5ze9-s/s320/IMG_+058.jpg)
Pick any leftover meat off the chicken bones and throw the carcase into a pot. (Sorry if any of my readers are vegetarian... I'm second guessing including that photo; it looks kinda yucky.)
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Add some vegetables. Anything that's around your house will work. I've used all sorts of combinations of celery, onions, garlic cloves, and even carrots, tomatoes, or cabbage.
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Fill the pot with water.
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Bring it to a boil and let it simmer for a long time. (I usually cook it for a couple of hours.) When it's done simmering, cool the broth for a while and then strain it.
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Use the broth for Broccoli Cheddar soup, Sweet and Sour Chicken, Chicken Soup, etc. (Don't forget to add salt like I often do.)
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If you have some left over, freeze it to thaw and use later.
What are you making this week?
2 comments:
so random question. is that a pint of ice cream upside down in the freezer door? lol. The picture of the cans in the freezer :-D random random!
It's a pint of sorbet. Yes, it's upside down in the freezer. My mom used to work at Baskin Robbins, and they always stored their ice cream upside down; the weight of the ice cream helps seal it and it stays fresh longer. The photo of jars in the freezer is to illustrate: If you have some left over, freeze it to thaw and use later.
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