Suzanne made this most wonderful Chicken and Wild Rice Soup last weekend

Chicken and Wild Rice Soup
from Mary G.

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Cream Biscuits

Make these!

http://www.foodnetwork.com/recipes/paula-deen/cream-biscuits-recipe/index.html

Eggs Benedict for a Crowd

Thinking of making this Xmas morning...

Eggs Benedict for a Crowd
Domino Magazine, December 2005

Ingredients

• no-stick cooking spray
• 12 eggs
• 12 slices Canadian bacon
• 6 English muffins, split
• 6 tablespoons butter, softened
• bennie sauce (see recipe below)
• snipped chives, for garnish

Bennie Sauce

• ½ cup mayonnaise
• 2 tbsp. Dijon mustard
• 1 tsp. cayenne pepper
• 1 tsp. lemon juice, freshly squeezed

Preheat oven to 375 degree. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup.

Cover each egg with a slice of Canadian bacon.

Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.

Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove.

Top each egg with a spoonful of Bennie sauce (simply whisk together the ingredients above to make the sauce).

Sprinkle with chives and serve with simple watercress salad on the side.

Easy Turtles

Wow, it's been a while since I've posted here. Well, I don't have much but I saw this and didn't want to forget where the recipes was.

http://www.twigandthistle.com/blog/2009/04/homemade-turtles/

I think I could handle this recipe.

Apple Cottage Cheese Pancakes

Hi Mom, this is for you. These were good today...peach sour cream version. Looks like someone already posted the recipe online. Or just go buy the book: Moosewood Cookbook

http://photos1.blogger.com/blogger2/7420/3748/1600/cottage%20cheese%20pancake%20recipe.jpg