relief society soup

This recipe comes to me from my sister-in-law, Mindy, who got it from my mother-in-law, Julie.  :)  I'm not sure where Julie got it or if it is her original recipe.  Either way, it's nummy.  I had some leftover mashed potatoes that I needed to use up before they went bad and was not in the mood to eat them yet again as plain ol' mashed potatoes {apparently even mashed potatoes can get old after several days}.  So I brainstormed and remembered this soup.  This is my quasi-tweaked version, based on what I had on hand and what sounded good.  But it's still quite delicious!  A good one to remember.

PS.  If you're curious where the name came from, the Relief Society is a women's organization that is part of the Church of Jesus Christ of Latter-Day Saints.  As part of the society, women serve one another in various ways- among them bringing dinner to others {ie. after a baby is born, or after a loved one dies, or when someone is sick... basically whenever making dinner one's self would be difficult}.  I imagine this was at one time a go-to dinner to whip up for such an occasion.  There's something that says "comfort food" about this, so it'd be appropriate. :)

PS#2.  I used 3 Tbs of bullion and was afraid it would be way too salty.  But I think it must have been a magic touch, because both of my kids loved the soup!  Jolie even had seconds!  Now, my kids are pretty fickle about their food often adore something one day and hate it the next.  But with all things considered, I'm counting this one as a success!



RECIPE: Relief Society Soup

Yield: about 10 (really full) adult servings

Calories: 221

Ingredients:
1 bag (1 lb) frozen cauliflower
1 bag (1 lb) frozen broccoli (chopped is easiest)
2 Tbs chicken bullion granules
1 Tbs Lowry's seasoning
1 stick butter
2 c. potato pearls (I used 2 c. leftover mashed potatoes and 1 c. pearls)
1 c. milk

Directions:
Chop your veggies if necessary.  Add veggies to large soup pot.  Cover with water (about 10 cups).  Add butter, bullion and Lowry's.  Bring to a boil.  Reduce heat, and simmer (on med-ish heat) for about 25 minutes, or until veggies are soft.  Smash a bit with a potato masher.  Add potatoes, stir well, and bring to a boil again.  Reduce again, and simmer until potatoes are well-incorporated.  Remove from heat.  Add milk and give a stir.  Then serve!

mom's award-winning country white potato bread

My mom always made excellent bread. (I call it "Award-Winning" because it won blue ribbon in the county fair!) She also made it often. Many a Sunday afternoon, we would be welcomed home from church with a savory bowl of beans and some delicious homemade bread. Mmm! I won't say we took this homemade bliss for granted, as I remember quite enjoying it every single time. But being a mother, I now realize just how much effort my mom put into feeding us, among other things. There's nothing quite as effective as parenting to make you appreciate your parents! :) Anyway, my mom recently moved up here, and I got her to teach me how to bake bread (the simplest thing, but among the most intimidating for me). Her recipe is pretty easy. Really. And the bread really is fantastic! It holds together really well, is the perfect density (you know what I mean), and tastes divine! I plan to make it again soon. And again. And again. And again...

RECIPE: Mom's Award-Winning Country White Potato Bread

*Note: This recipe times THREE made two large loaves and four mini-loaves. I believe once over it should just make one loaf. Not super sure. I'll ask. The above photo is of the mini-loaves. And yes, my photography skills are severely lacking...

Ingredients:

3 c. flour

2. Tbsp. sugar

2 tsp. salt

1/2 c. (or more) instant mashed potato flakes

1 egg

2 Tbsp. butter-flavored Crisco (eyeball it)

2 tsp. yeast

1 1/2 c. warm milk (can also use dry milk, just reconstitute it to make this much), less on a rainy day

Directions:

Combine ingredients in a large bowl, adding milk a little at a time (you may need more/less). Beat/knead (beat with bread hook) until well mixed and dough is slightly sticky but still pulls away from you. Put the dough in a pretty ball and place in a new, butter-greased bowl. Cover with plastic wrap and towel and let rise until doubled in size (1 hr ish). Then punch it down, re-knead, shape, and place in butter-greased bread pans. Cover again with towel. Let rise (again- until good lookin' - another hr?). Bake @ 350F for 30 min. or until desired color is reached.

creamy italian chicken

This meal doesn't look like much {crock-pot meals often don't, imo}, but it tastes fabulous! Our friends/family Jon and Ashley made this for us and therefore were matchmakers ... because we're now in love with this scrumptious delight! This meal is super delicious. I guarantee you won't be disappointed.

PS. As with all crock-pot meals, feel free to add or reduce quantities to your liking {or to your pantry's preference}. If you have tons of potatoes, throw in a few more. If you hate carrots, don't add them at all. The original recipe was actually just for chicken {no veggies added}. You could do it just chicken, shred it at the end and throw it on top of pasta. Or rice. Or roast the potatoes and carrots separately in the oven {with EVOO, S&P and at 400F for 40ish minutes}. We've done that, and it was fab. Really, your possibilities are endless! Be creative. It's divine either way.


RECIPE: Creamy Italian Chicken

Ingredients:
1 packet Italian dressing seasoning (dry)
1-2 lbs. chicken
1/2 c. chicken broth
5 potatoes, quartered
1/2 lb. baby carrots
1 cube cream cheese
1 can cream of chicken soup

Directions:
Place chicken in crock-pot. Cover with dry Italian dressing seasoning. Add chicken broth {I usually just pour it in around the edges, moisturizing the chicken-meets-crockpot area}. Cover and cook on low for 2 hrs (or on high for 1 hr).

Add potatoes and carrots. Whisk cream cheese and cream of chicken soup together well and dump/spread on top of it all. Cover again and cook on low for about 3 hours (or on high for 1-1/2 hrs) or until veggies are soft and chicken is cooked through.

And you're done! Enjoy!