Saturday, January 4, 2014

Chicken Noodle Soup

Chicken Noodle Soup

I have been seeing on the news and weather for the last few days about how an Arctic cold front will be arriving tonight. I have also seen reports of colds and flu taking over in huge areas of many states.  So far we have been healthy this year and I want to do everything I can to keep us that way! Homemade soup seems to make me feel I am doing something to keep us feeling well. 

This morning we had a Clean Up Day at our local Boys & Girls Club. We began at 7:00 a.m. All available Hillsboro Fire & Rescue men came and volunteered their time to help us. I could not believe how quickly they organized and got tasks completed. Right as they finished an emergency call came and three of them had to leave to rush to the aid of someone in need. I was so thankful to have them help us and it made the arduous day before us suddenly become a task we could complete in a few hours! 

We had board members, staff and volunteers working and we dusted, organized, uncluttered, rearranged and left after a few hours with a club that we cannot wait for our Boy & Girls to see when they arrive on Monday! 

I got home and I was freezing. I had been hot while working but after I stopped I realized it was a really cold day and I just could not get warm! I feared I might be getting sick! I decided I needed to make some soup!

This is such a simple recipe. I encourage you to make this soup instead of buying it in a can. It is so much better and your loved ones will appreciate it!

You can use a white onion but I prefer green onions so that they will add color to the soup. My Grandson gave me this new chef knife for Christmas and it chopped the onions so well I felt as if I were a professional chef while I was using it!

Instead of just adding a stalk of celery I pull out the more tender center of the celery stalk that has the leaves on it and chop those leaves and stalks. I used two centers for this soup. The leaves make a great texture and again, makes the soup more appealing to the eyes!

You don't have to add a carrot but again, I like it for color. Also, you can use any kind of noodles you like. Egg noodles are great in this soup. I used thin spaghetti this time because that is what I had on hand. I am trying to use things I have in my pantry. I stocked up with so many things preparing for Christmas cooking my pantry is overstocked! I'm on a mission to use what is on hand for the next few weeks and only buy produce and dairy products when needed.

I use Lawry's seasoned salt instead of regular salt in this soup.  I try to use Low Sodium Chicken Stock and then I can more freely add Seasoned salt. It gives the soup a great flavor.  Also, I use lots of black pepper  - the more the better!

Chicken Noodle Soup

2 large chicken breasts
1 bunch green onions (10)
Celery and leaves from inside celery stalk- about 1/2 cup
1 carrot
1 10 oz package thin spaghetti
3-15 oz cans chicken broth
1/2 teaspoon Lawry's Seasoned Salt
1 teaspoon pepper

Boil 2 large chicken breasts in three cups of water. Add chopped green onions, chopped celery and sliced carrot. Add chicken broth. Remove chicken when fully cooked. Allow chicken to cool until it can be touched. Slice and shred chicken and return to soup. Add salt, pepper and spaghetti. Boil until spaghetti is fully cooked. Taste test for seasoning. Add more salt or pepper if needed and serve.

Saturday, December 21, 2013

Christmas Brunch Tablescapes 2013

The Christian Women of First Baptist Church - Hillsboro, Texas gathered and had their Fourth Annual Christmas Brunch this month. The theme this year was Praise Ye the Lord Hallelujah!

Every preparation had been made and every detail was ready to be executed and then an ice storm hit the entire area bringing Thunder Sleet and roads covered in slick ice! The day before the brunch was the day to decorate the tables and many were iced indoors and it seemed the annual event would have to be canceled. Hope was not lost though and the day came together as planned.

A few hostesses and guests were not able to attend as well as our guest speaker!  Still, the day turned into an intimate gathering of friends  and a blessing to those who never seem to have enough time together to sit, visit and share. The group enjoyed their brunch and then took turns sharing precious Christmas memories and sang Christmas Carols together. The Spirit of Christmas and the Love of Christ was felt throughout the room.

Please sit back and take some time to enjoy the pictures from our 2013 brunch and there is a surprise at the end! Our chef Gypsy Gardner is sharing her recipe with you of her Mother's Pineapple Pimento Cheese Salad! It is certainly a treat and was the most talked about food of the day! Enjoy!  
Sing Your Praise To The Lord

Hark the Herald Angels Sing

 A Holly Jolly Christmas

Under the Gift - His Word

Silent Night

A Vintage Christmas

We Three Kings

Angels We Have Heard On High

Christmas Angels

It's Time To Praise The Lord

The Light of the World is Jesus

Have Yourself A Merry Little Christmas


All of Creation

The Golden Glow of Christmas

My Mom Barbara, Me and my Aunt Glenna
Parmesan Crusted Chicken with Lemon Dressing over a bed of Greens, Pineapple Pimento Cheese Salad and Hot Yeast Rolls

Gypsy Gardner's recipe for:
Mother's Pineapple Pimento Cheese Salad

1 Cup Sugar
1/2 Cup Hot Water
1- 5 oz. jar Kraft Pimento Cheese Spread
1-1/2 Tablespoons unflavored gelatin dissolved in 1/4 cup cold water
1 Cup Pecans - chopped
1 large can Crushed Pineapple
1/2 pint whipping cream, Whipped

Dissolve Sugar and Hot water and Pimento Cheese Spread Together.  

Dissolve gelatin in cold water and add to the sugar mixture and stir until dissolved. (You may need to heat these together to dissolve.)

Add pineapple, and pecans and chill until consistency of egg whites.

Whip Cream and fold into cooled mixture. Pour into desired serving dish, or 9x13 pan and refrigerate until congealed. Cut into squares and serve.