Kitchen Delights 1/24/19

I think the four squirrels that live in my front yard, think they are birds. I had a bird feeder hanging from a hook on the side of a tree. The squirrels were out there eating all the time. My son moved the feeder onto a plant hanger. We thought that way they won’t be able to climb the metal pole. Guess what, they climb right up. They just keep eating and eating. They have to be the chubbiest squirrels in Hanover.

Some days I wish I was a squirrel, and be able to get around and climb a tree. The poor birds have to go to the neighbors’ bird feeders to eat.


Darlene’s Wild Rice Soup

3/4 c. diced celery

3/4 c. diced onion

3/4 c. diced carrots

3 T. butter

2 cans Canoe® wild rice, drained

2 tsp. chicken bouillon granules

14.5 oz. chicken stock

10.5 oz. can cream of bacon soup

10.5 oz. can cream of chicken soup

Pint half & half cream

2 c. milk

1 c. chopped cooked ham, opt.

1 c. or more of diced cooked chicken

3/4 tsp. pepper

1/2 c. sliced almonds, opt.

Swiss cheese, opt.


In a large Dutch oven, sauté celery, onion and carrots with butter. Then add all the rest of the ingredients, simmer on medium-low heat for 45 minutes; stir often.

For crockpot, sauté the vegetables first. Then add to crockpot with rest of ingredients. Cover and cook on low 6-8 hours.

Yield: 12 servings


Easy Clam Chowder Soup

1 pkg. Knorr® leek soup

10.5 oz. can cream of potato soup

10.5 can cream of bacon soup

2 lg. potatoes, peeled, diced & cooked

1 pint half & half cream

2 (7 oz.) cans minced clams with juice

3/4 tsp. pepper

1/2 c. diced onion


Add the soup mix with the amount of water on the package in crockpot; add remaining ingredients. Cook on low-medium for 5 hours. This soup tastes even better the second day.

Yield: 4-6 servings


Vegetable Chili

1/2 red pepper, chopped

1/2 green pepper, chopped

1/2 lg. onion, chopped

2 T. vegetable or olive oil

1 T. chili powder

1 tsp. cumin

1/2 tsp. oregano

2 c. peeled, cubed butternut squash

28 oz. can diced tomatoes, undrained

2 c. diced zucchini

15 oz. can black beans, rinsed & drained

15 oz. can corn, drained

Browned ground beef or sausage can be added


Sauté the peppers and onion in oil until tender. Add the rest of the ingredients. If you want to add meat, cook before adding. Bring to a boil, lower heat and simmer for 45 minutes.

Yield: 7 servings


Peach Coffee Cake

3/4 c. butter or veg. oil

1 c. sugar

2 eggs

8 oz. cream cheese, softened

1 tsp. vanilla

2-1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

20 oz. can peach pie filling

1/2 c. chopped pecans


In a mixing bowl, cream butter and sugar. Beat in the eggs, cream cheese and vanilla. In another bowl, combine the flour, baking soda and salt. Stir into the wet ingredients.

Spoon half the batter into a 9x13 inch pan. Spoon and spread on the peach pie filling. Dollop the remaining batter on top. Sprinkle with pecans. Bake at 350 degrees for 35 minutes. Dark pans, bake at 325 degrees.

This is a different Topping that you could use:


1/2 c. brown sugar

1/2 c. flour

3 T. butter, room temp.

3/4 tsp. cinnamon


Mix until crumbly; sprinkle on the batter before baking.


Cranberry Bread

1 yellow cake mix

1 instant lemon pudding mix

4 eggs

1 c. sour cream

1/2 c. cranberry sauce

1/2 c. chopped walnuts


Place all ingredients in a large mixing bowl. Beat for 4 minutes. Pour batter into 2 or more greased loaf pans. Bake at 350 degrees for 45 minutes or until done in center.


Helpful Hints:

• Add flavor to tea by dissolving lemon drops or hard mint candies in it. They melt quickly in the steamy hot tea.

• To prevent the pasta from boiling over, place a wooden spoon or wooden fork across the top of the pot while the pasta is boiling.

• To prevent cheese from sticking to grater, spray the grater with cooking spray before beginning.

• It’s easier to slice meat or chicken if it is partially frozen.

• When cutting butter into flour for pastry dough, the process is easier if you first cut the butter into small pieces before adding to the flour.

• Separate stuck-together glasses by filling the inside glass with cold water and setting the outside glass in hot water.

• To make a simple polish for copper bottom cookware, mix equal parts of flour and salt with vinegar to create a paste.

“A cup full of sunshine, a bowl full of smiles, makes a good frosting that spreads for miles.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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