Cream of Chicken Noodle Soup

Cream of Chicken Noodle Soup

• 2 cups of grilled chicken strips, chopped
• 3 ribs celery, diced
• 3 carrots, diced
• 2 T Knorr powdered chicken bouillon or 6 cubes
• 1 T Hidden Valley Ranch powder
• 6 cups water
• 8 oz. uncooked pasta
• 1 can cream of chicken soup
• 1 cup milk
• 1 ½ cups shredded cheddar
• 8 oz. sour cream
• 1 cup crumbled cooked bacon (1 lb.)

1. Grill or roast chicken strips until done and chop.
2. Bake bacon on racks in oven at 400 for 30 minutes or until done.
3. Dice carrots and celery and sweat in a Dutch oven.
4. Stir in chicken bouillon and Hidden Valley Ranch powder
5. Add water.
6. Break spaghetti into small bits about 2 inches long and add it to the mixture.  Stir often. 
7. Cook for 20 minutes.
8. In a separate mixing bowl, stir the milk gradually into the cream of chicken soup until well blended, then add to the pot. 
9. Add the cheese and stir well.
10. Add the sour cream and stir until well blended. As soon as blended, remove the soup from the burner to avoid curdling.
11. Crumble bacon and put on top of each bowl.
12. Enjoy.

Canadian Vegetable Soup in Sourdough Bread Bowls

• 2 tbsp. Butter
• 1 onion (finely diced)
• ¾ pound of boiled ham, finely diced
• ½ pound carrots (finely diced)
• 3 ribs celery (finely diced)
• 6 cubes of chicken bouillon
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 4 cups water
• ¾ cup Bisquick
• 4 cups milk
• 1 teaspoon salt
• 4 ounces beer
• 8 ounces shredded cheddar cheese
• Olive oil spray

1. Sour dough bread bowls, purchased from the bakery (optional)
2. In a Dutch oven, saute the onions and celery in butter.
3. Add the ham and brown it a bit.
4. Add the carrots and, paprika, and pepper.
5. Add the chicken bouillon cubes and 4 cups of water.
6. Cook 15 minutes until the carrots are done on medium, stirring often to keep from burning.
7. Add the paprika and black pepper.
8. Stir a cold water into the Bisquick and make a paste of it.
9. Stir the Bisquick mixture into the vegetables.
10. Add the milk and stir in under low heat to prevent from burning.
11. Add 1 teaspoon salt.
12. Add 4 ounces of beer. (You know what to do with the rest of the bottle.)
13. Add 8 ounces shredded cheddar cheese.
14. Stir frequently to keep from sticking.
15. Heat for 10 minutes.
16. While soup is cooking, hollow out the sourdough bread bowls. Spray with olive oil, and toast in the oven at 400 degrees.
17. Serve in bowls or bread bowls and enjoy.

Honey Mustard Bacon and Provolone Sandwiches

For 2 sandwiches:

• 8 slices bacon
• 4 slices 12 grain bread
• non-stick cooking spray
• 4 slices provolone
• 2 slices red onion, chopped
• 1 teaspoon mustard
• 2 teaspoons honey
• 2 teaspoons Hellman's Light Mayonnaise
• Dash pepper

1. In microwave, cook 8 slices of bacon for each sandwich on paper towels.  
2. Spray both sides of 12 grain bread with non stick spray and toast both sides on foil under broiler.
3. Place a slice of provolone on each bread slice, chopped a couple of slices of red onion and sprinkle on the cheese.  Brown under the broiler.

1. Make honey mustard sauce by mixing 1 teaspoon mustard, 2 teaspoons of honey, and two teaspoons of Hellman's light mayonnaise.  
2. Sprinkle with a dash a pepper.
3. Spread honey mustard mixture over the on each piece of bread.

1. Assemble sandwich by putting bacon on one side and sliced grape tomatoes on the other.  You could also add lettuce, but I didn't have any.  No time to go to the store before the game.

1. Assemble sandwich halves, cut and Assemble enjoy!