Chicken Corn Chowder

Chicken Corn Chowder-Angela Hermes

Bacon 4 slices

Onion chopped

Celery chopped

Carrots grated

Potatoes 3 medium

Frozen corn 16 oz

2-3 cooked chopped/cubed chicken breasts

Milk or cream or half & half 1 cup

flour

Cheese

Brown 4 strips of bacon in a large soup pot. Remove bacon, but leave drippings. Add chopped onion, celery and carrots (about 1/4 to 1/2 cup each, your choice mix and match) to bacon drippings. Saute veggies until they start to soften. Add 3 medium diced potatoes and 16 oz of frozen corn, salt and pepper to taste. Cover with 1 small can of chicken stock and let simmer until potatoes are soft. Combine 1 cup of milk with 1/4 cup of flour and shake or whisk to get lumps out. Add to soup. Add 2 more cups of milk and 8oz of your favorite cheese. We always use American or velveeta because it melts so nicely. Slowly bring back up to temperature allowing the cheese to melt, crumble the cooked bacon on top and serve.

You can substitute the milk for cream or half and half, you would just leave some or all of the flour out because cream will thicken without it. I use 2% milk to make it a fairly healthy soup, but I wouldn't go to skim or fat free. If you like you can add 2-3 cooked cubed chicken breasts.

Cottage Dill Bread

Cottage Dill Bread-Angela Hermes

I make these in my breadmaker
Ingredients

2/3 cup warm water (110 degrees F/45 degrees C)

2/3 cup cottage cheese

2 tablespoons margarine

3 cups bread flour

1 tablespoon white sugar

1 tablespoon dry milk powder

1 tablespoon dried minced onion

1 tablespoon dill seed

1 teaspoon salt

1 1/2 tablespoons active dry yeast

Cottage Cheese Bread

Ingredients

1/2 cup water

1 cup cottage cheese

2 tablespoons margarine

1 egg

1 tablespoon white sugar

1/4 teaspoon baking soda

1 teaspoon salt

3 cups bread flour

2 1/2 teaspoons active dry yeast

Mini Baked Ham Sandwiches

Mini Baked Ham Sandwiches/Party Sandwiches- Angela Hermes

Ingredients

1 (12 pack) of King's Hawaiian Original Rolls

1 lb. deli ham, shaved

1 lb. Swiss cheese, thinly sliced

1 1/2 sticks butter

1 1/2 tbsp. Dijon mustard

1 1/2 tsp. Worchester sauce

1 1/2 tsp. minced onion (dried)

Preparations

Melt butter and mix in mustard, sauce and onion.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).

In a 9x13 pan, place bottom half of rolls and cover with ham and cheese.

Cover ham and cheese stacks with top half of rolls.

Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.

Refrigerate overnight.

Bake at 350 degrees for 15-20 minutes and, once finished, separate for serving.

Redneck Caviar

Cherri Thompson’s Redneck Caviar (dip or salad)- Angela Hermes

Very colorful and festive and tastes yummy. I got this from a fellow Cub Scout mom so I kept the recipe in her name.

Mix together:

Celery

Red Onion

1 can White Corn (Shoe peg corn preferred) – Drain

1 can Black Beans – Drain and rinse

1 can Black-eyed Peas – Drain and rinse

Jalapeño’s – Chopped

1 jar Chopped Pimentos

(The items that don’t have a quantity by them just use your judgment on how much you want. I tried to make everything look like there were equal amounts)

On the stove mix:

1 cup sugar

1 cup Olive oil

½ cup Apple Cider Vinegar

-bring to a boil and cook until sugar dissolves, cool so it's not quite so hot before pouring over the veggies.

-Then mix sauce and above ingredients together and set in refrigerator overnight. Right before serving drain through colander (DO NOT RINSE). Serve with Frito Scoops.