Food and Entertaining

Now I add chopped fresh parsley to all the tops of the chicken soup. I cool it uncovered in my refrigerator and as soon as it’s cold I cover it, label it and freeze all but one or two containers that we will eat during the week. It’s a delight to have that on hand at any time of the year. If you like to have noodles or rice with it cook it separately and freeze it in separate little freezer bags. Now when you’re ready to heat up the soup, take one of your bags of noodles or rice out of the freezer and add it to your soup. e noodles freeze well as long as you keep them at in a bag to freeze. Same with rice, just freeze it at and you can take it out whenever you’re ready to use it.

Always looking for easy quick ways to have a meal this will be a favorite. My favorite soup recipe is:

Ingredients

If you have any ideas you want me to write about, please email me at che amott@gmail.com I am always open for suggestions!

PS-

I always batch cook to save me time later. If I read a recipe and only wants me to make 2 or 4 servings, I look to what size of the main ingredient I buy is and multiply the recipe to use up the main ingredient. Saves me so much time. Example- If a recipe calls for only 1# of ground beef but I have a 3# pkg, I multiply the recipe by 3 and freeze the extras. Such a great way to help yourself out! Who doesn’t want help cooking! Be your own personal chef!

Chicken Noodle Soup from Rotisserie Chicken

4tablespoonsextra-virgin olive oil or combination with butter

2 medium-size (9 oz.) yellow onion, chopped (about 4 cups)

6medium carrots, chopped (about 2-3 cups)

4large celery stalks, chopped (about 2 cup)

4 large garlic cloves, minced (about 2 Tbsp.)- or granulated

1TBPoultry seasoning

1 TB thyme

1 TB sage

1TB turmeric

1teaspoonkosher salt

1/2teaspoonblack pepper

2rotisserie chicken, skin and bones -used in stock-meat shredded (about 6-8 cups shredded chicken)=16 cupschicken broth

8cupscooked wide egg noodles- cook and freeze separately.

1 bunch Chopped fresh flat-leaf parsley to add to soup last.

Directions

Heat fats in a large Dutch oven over medium-high. Add onion, carrots, celery, Stir in seasonings, salt, and pepper to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes. Garnish with chopped parsley.

Now divide up as described above- Of course, if you want to just eat it all at once, don’t divide it up. Happy Entertaining! Soup Supper! Try it!

By Patti Diamond

Remember French bread pizzas? If so, those memories are likely nostalgic, comforting, cozy, crunchy, soft and warm, with that aroma that made the whole house smell good.

e French bread pizza is a 1960s invention. e story goes that a Cornell University New York food truck owner named Bob Petrillose (aka “Hot Truck Bob”) invented French bread pizza. ese rst French bread pizzas were called PMP or “Poor Man’s Pizza” and were well-loved by the late-night student crowd. Eventually, in the 1970s, this style of pizza ourished in popularity with Stou er’s French Bread Pizza of freezer aisle fame.

Yield: 8 appetizer servings

Total Time: 20 minutes