New Recipe

Kyle's Chicken Stew

Kyle's Chicken Stew

1 (4 to 5 lb.) stewing chicken

1 1/2 qts. water

1 sm. onion

1 clove garlic

1 branch celery

1 sm. turnip

1 c. pearl barley

1/2 c. cabbage

4 carrots

3 Big Taters, sliced in sm. pieces

Start this in the morning, let it cook slow all day for a more flavorable stew. Place chicken in water the skin does give extra flavor.

Add onion, garlic, celery, and turnip, let simmer 3 hours. Remove bones and skin.

Add barley, cabbage, carrots and potatoes.

Let simmer 3 to 4 more hours or until taters are tender. Serve with some hot rolls.

Tater Soup

Come on in for some good old warm comfort food with Elderberry and Ollie.

6 potatoes, peeled and chopped
(pretty small pieces)
2 leeks, chopped
2 carrots, chopped
1 stalk celery, chopped
4 chicken bouillon cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/3 cup butter
chives, chopped to taste
12 Ounce can evaporated milk

1.
Place all ingredients, except chives and milk, in a 4 quart slow cooker.
2.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
3.
Stir in milk and chives during last hour of cooking.

Chess Pie

Rev. B Samuel Miller and Lorriane Corsale 1983

Classic Chess Pie
Serving Size : 8
1 9 inch pie crust -- unbaked
1/2 cup butter or margarine -- melted
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
pinch salt
3/4 tablespoon vinegar

Prepare unbaked pie shell. Mix butter and sugar and simmer slowly, stirring, for 5 minutes. remove from heat and let cool slightly, stirring constantly.
Add eggs, one at a time, beating well. Add vanilla, salt and vinegar; mix well.Pour filling into pie shell and bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake for 20-30 minutes. Shake pie gently.
It is done when the center quivers slightly. Do not try to double recipe.Pie keeps well in the refrigerator overnight. Can freeze and reheat