Chicken Noodle Soup

2 carrots, peeled and chopped

chopped onions

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. thyme

1 tsp. parsley

pepper

1-2 chicken breasts

6 cups chicken broth

1/2 pkg. egg noodles (half of a 340 g package, about 170 g)

 

Saute the carrots and onions in oil, add the spices and cook 1 minute. Add the chicken broth and the whole chicken breasts. Simmer covered for 15 minutes until the chicken is cooked through. Remove the chicken and shred or cut it up. Add the egg noodles to the soup and simmer covered 8 minutes until done. Add the cup up chicken back in and serve.

Stir-fried Cabbage

This is what you do when you have part of a cabbage sitting in your fridge and don't know what to do with it. You turn it into a side dish.

Chop cabbage into small pieces and stir-fry in oil or butter for about 15-20 minutes or until cooked through. Sprinkle generously with salt and pepper and serve.

Works well with green or purple cabbage.

Blueberry Cream Muffins

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh or frozen blueberries or saskatoons

Beat eggs, gradually add sugar. Slowly pour in oil and vanilla while mixing. Combine dry ingredients and add alternately with sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes. Makes 2 dozen.

Never Fail Brownies

1/2 cup margarine
1 cup white sugar
2 eggs
1/4 tsp salt
1/2 tsp vanilla
1/2 cup flour
1/2 cup cocoa
1/2 cup nuts (optional)

Blend ingredients well in order given. Spread in an 8x8 inch greased baking pan (or line with foil for easy clean-up). Bake at 350 for 20 minutes or until just done. Do not overbake.

This recipe doubles nicely into a 9x13 pan but may take longer to bake.

For very easy icing, sprinkle the brownie with chocolate chips when you take it out of the oven, then spread with a knife once they are warm and soft enough to spread.