Busy Day Chicken Soup

 48 oz. Low Sodium Chicken Broth

14.5 oz. canned diced carrots (undrained)

12.5 oz. canned chunk chicken in water (undrained)

1/2 tsp. salt

1/4 tsp. pepper

3/4 tsp. onion powder

1/2 tsp. dried parsley

3/4 cup Orzo Noodles or Homemade Gumboli

    1. In a Dutch Oven, pour in the chicken broth, carrots, and chunk chicken. (if you prefer fresh vegetables...go to the ***OPTIONAL START at the bottom of this page)

    2. Use a fork to break up the chicken chunks.

    3. Add salt, pepper, onion powder, and parsley.

    4. Bring to a boil.

    5. Add the noodles to the soup pot and cook noodles until tender, according to directions on package.

    6. Serve hot with homemade bread and butter.

***OPTIONAL START:

If you would to like use fresh carrots, celery, and diced onions you would need to slice and dice carrots, celery, and onions. In the pot first add 1 tablespoon olive oil or oil of your choice and heat on medium. Add the diced vegetables and saute them for about 10 minutes or until celery is tender. At this point you can go to step #1 and proceed with the recipe pouring the chicken broth over the vegetables. Continue and enjoy as always, with fresh bread and butter. 

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Chicken Gnocchi Soup

Quick and easy. Get the  bread and butter ready—you'll want it for dunking.

Makes 4 servings

Ingredients

1 jar (15 ounces) Roasted Garlic Alfredo Sauce (or 4 Cheese Alfredo Sauce)
2 cups water
1 12.5 oz. can of Chunk Chicken Breast (do not drain)
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi (or your own homemade gnocchi
3 cups coarsely chopped fresh spinach
pesto or parmesan cheese (optional)

In a large saucepot, combine the first 6 ingredients.
Bring to a gentle boil, stirring occasionally. 
Stir in gnocchi and spinach. Cook until gnocchi float, 3-8 minutes. 
Top each serving with your choice of 1 teaspoon pesto or 1 tablespoon parmesan cheese.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Cauliflower-Cheddar Soup

        1 head cauliflower, cut into small pieces

32 ounces chicken broth

1 medium onion, chopped

1⁄4 cup butter

1⁄4 cup flour

1⁄4 teaspoon pepper

1/2  teaspoon cumin

1/2 teaspoon onion powder

1-2 teaspoons lemon juice

2 cups milk

1 chicken bouillon

2 cups shredded sharp-cheddar cheese (8 ounces)

Directions

1. In a Dutch oven, simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.

2. Sauté onions in melted butter until soft.

3. Season with pepper, onion powder, cumin and cayenne.

4.  Add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly to make a roux.

5. Add flour mixture to cauliflower and chicken broth.

6. Add milk.

7. Increase heat, and cook until thickened and starting to boil.

8. Reduce heat, and add cheese, stirring until melted and combined.

9. Turn off heat so as to not allow to boil after adding cheese.

10. Finish off with the lemon juice.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Pizzelles

• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon anise extract
• 1/2 cup butter (1 stick), melted and cooled
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon kosher salt

1. Preheat pizzelle iron, and mist lightly with non-stick spray. Remove any excess spray, you only need to do this once at the start.
2. In a medium bowl, whisk together eggs, sugar, vanilla extract, and anise extract to combine.
3. Stir in the melted butter.
4. In a small bowl, combine the flour, baking powder, and salt. Add this mixture to the egg mixture and mix until smooth.
5. Place about a tablespoon of batter on the hot pizzelle iron and close the lid.
6. Cook approximately 30-40 seconds, or until pizzelles look lightly golden.

1. Use a fork to remove the cooked pizzelles to a wire rack to cool.

Makes about 40 thin and crispy smaller pizzelles, or 30 larger ones.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Coconut Cream Pie from Scratch

 

INGREDIENTS:

Pre-baked Pie Crust

For the Coconut Custard Filling:

3/4 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
3 large eggs (use only the yolks for the custard; set the whites aside for meringue)
2 1/4 cups milk preferably whole milk
1 1/4 cups shredded or flaked coconut (sweetened or unsweetened)
3 tablespoons (1 1/2 oz) unsalted butter
1 teaspoon vanilla 

For the Meringue:

       3 large egg whites, that you set aside

       5 teaspoons granulated sugar

DIRECTIONS:

 

Blind bake the crust according to the directions for unfilled crust here. Let the crust cool while you make the custard filling.  




Make the coconut custard filling:

1. In a medium bowl, beat the egg yolks and set aside.

2. In a medium saucepan, combine the sugar, flour, and salt. Use a whisk to mix them well. Pour the milk into the pan and stir well with a whisk or a spatula (which I like to use because it is easier to keep things moving on the bottom of the pan) until everything is very well combined and the dry ingredients are well incorporated. Place the saucepan over medium/high heat and cook, still stirring, until the mixture heats up and almost reaches a boil and steams and thickens into a smooth, velvety sauce, 8-9 minutes. Remove the pan from the heat.

3. Gently ladle out about 1/2 cup of the hot milk mixture and begin slowly adding to the beaten egg yolks stirring constantly as you pour. (This helps to warmup the eggs and prevent them from curdling). After the milk and egg yolk mixture is totally warmed...pour the egg yolk and milk mixture back into the pan, stirring until completely incorporated.

4.Place the pan back over medium/high heat and continue to cook, stirring and scraping the bottom of the pan often, for approximately 2 to 3 minutes or until the mixture thickens considerably and begins come to a gentle but plopping boil. Let it boil gently for 1 minute more. Remove the pan from the heat.

5. Add 1 cup of the coconut, the butter, and the vanilla to the custard in the pan and stir to combine. Now pour all the filling into your pie crust. Set aside until you make the meringue.




Make the meringue:

Heat the oven to 350° F (176°C)

Beat the egg whites in a medium bowl with an electric mixer on medium speed for a minute. Increase the speed to high and beat until foamy. Start adding the sugar, 1 teaspoon at a time. Beat the egg whites until shiny, soft, firm peaks form. (This should only take a minute or two).




Assemble and bake the pie:

Layer the meringue on top of the warm custard filling, spreading it all the way to the crust and mounding the meringue in the center of the pie. Use a butter knife to make peaks in the meringue then sprinkle with the remaining 1/4 cup of the coconut on the top of the meringue.

Place the coconut cream pie in the preheated 350°F oven on the middle rack and bake until the meringue is a beautiful golden brown, 8-10 minutes. Remove from oven and place the pie on a cooling rack to let cool to room temperature. Refrigerate and chill for a couple of hours. Makes 8 beautiful servings.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Strawberry and Pineapple Cream Cheese Fluff

Ingredients:

1 cup (8 ounce can) Crushed Pineapple in 100%  Juice ***(If you have the larger can, use half and make sure you take pineapple and a small amount of the juice with it).

1 (3 oz.) package Strawberry Jell-O 

8 oz. Philadelphia Fat Free Cream Cheese (take out of refrigerator an hour before making)

1 8 oz. tub of Whipped Topping like Cool Whip

Directions:

In 1/2 cup of boiling water dissolve the Jell-O in 1/2 cup of boiling water.

Put in refrigerator for 15 minutes.

In a large mixing bowl, at low speed on mixer, cream the cream cheese.

Add the pineapple, with the juice to Jell-O and incorporate.

Add Jell-O and pineapple mixture to cream cheese and mix on low speed until well blended.

Lastly fold in the 8 oz. container of Whipped Topping. (Fold in by hand).

Transfer into an 8"x8"or 9"x9"casserole dish and chill at least 4 hours.

When ready to serve, cut into 9-12 servings. Garnish with fresh strawberries, raspberries or blueberries, if desired.

Enjoy! Elvez! Piacere! Gustirati! Radost'!

Ham Balls

Ham Balls: 

1 1/2 lb. ground ham 

1 1/2 lb. ground pork 

1 C. milk 

1 C. fine bread crumbs 

2 eggs, beaten 

1/2 tsp. salt 

1/4 tsp. pepper 

 Sauce: 

1 C. brown sugar 

1/2 C. water 

1/4 C. apple cider vinegar 

1 Tbsp. cornstarch 

1 tsp. dry mustard 

 Combine all ingredients for ham balls and mix well. Shape into balls (the size of a tennis ball) and arrange in baking pan (this makes about 25-30 balls). 

In a saucepan combine the sauce ingredients and bring to a boil. Lower heat and simmer for 3-5 minutes until well blended. 

Pour sauce over ham balls. Cover with foil. 

Bake at 325 degrees for 1/2 hour. 

Remove and baste the ham balls with sauce and bake for another 1/2 hour. 

 Enjoy! Élvez! Piacere! Gustirati! Radosť!

Baked Penne (or Ziti) for Two

 1 tsp. olive oil

1 1/3 cup dry penne or ziti

2 links Italian hot sausage (if you don't like hot sausage you can use 1/2 pound ground beef

1/2 tsp garlic powder

pinch of cayenne (optional)

14 oz. can of crushed tomatoes

1/4 tsp. salt

1/8 tsp. pepper

3 Tbsp. heavy cream

1/4 cup shredded Parmesan

1/2 tsp basil

3/4 cup shredded Mozzarella

1. Boil penne in salted water to al dente, drain and set aside.

2. Preheat oven to 425 degrees.

3. Heat oil over medium heat and brown sausage. (if a lot of grease, drain)

4. Add garlic and cayenne and cook for one minute.

5. Add tomatoes, salt, and pepper. Over medium high heat, bring to a simmer.

6. Reduce heat to low cover with a lid and simmer for 15 minutes, stirring occasionally.

7. Stir in pasta, cream, Parmesan, and basil..

8. Pour into a 7"X7" baking dish

9. Sprinkle with Mozzarella over the top and bake 15 minutes until cheese is melted and bubbly.

***I eat 1/6th of the recipe, which makes a nice 270 calorie portion. Duke eats 1/3 of the recipe for dinner...540 calories. The other 1/3rd, we can fight over for lunch tomorrow. lol

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Annie's Classic Stuffing (Casserole Style)

1 12 oz. bag of dried bread cubes (get a bag that the bakery supplies)

½ cup butter (1 stick)

1 large onion, finely diced (or 1 and ½ of medium sized)

1 large carrot, grated (I use two medium sized carrots)

2 celery ribs, finely diced

1 1/2 cups chicken broth (I use turkey broth)

1 Tablespoon of dried parsley (or ¼ cup fresh parsley, chopped)

2 eggs, beaten

1/2  tsp. salt

¼ tsp. pepper

 

If using a loaf of fresh bread…cut into cubes and…Allow bread cubes to dry out overnight or bake it at 200°F for an hour, tossing it every 15 minutes.

 In a large skillet melt butter over medium-high heat.

Add onion and celery and sauté for 5-6 minutes or until they begin to soften.

After 6 minutes add the grated carrots and cook for ONLY an additional 2 minutes.

Turn off heat and pour over bread cubes and mix in until well coated.

Combine eggs, chicken broth, parsley, salt and pepper. Pour over bread cube mixture and stir well.

Then use your hands to thoroughly saturate all the cubes.

Place stuffing into a well-greased baking dish and cover with aluminum foil. (I use a 9" square dish)

Bake at 350°F for about 45 minutes covered...and an additional 10-15 minutes uncovered.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Beef Stew

2 pounds stew meat (chuck roast cut into 1/2 inch cubes)
1 Tablespoon vegetable oil
1 large onion,chopped
4 cups water
2 beef bouillon cubes
1/2 teaspoon pepper
2 teaspoons salt
6 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots,peeled and cut into 1/4 inch slices
1 rutabaga, peeled and cut into 1/2 inch cubes
1 cup of celery (halved and sliced into 1/4 pieces)
1/3 cup of flour
1 cup cold water
2 teaspoons Kitchen Bouquet or Gravy Master

In a Dutch oven place the oil and heat over medium-high heat.
Add the meat and brown. After meat is browned, add onions, water, bouillon cubes, pepper and salt.
Bring it to a boil...then reduce heat: cover and simmer 2 hours. Stir occasionally.

***While the meat mixture is simmering start preparing vegetables.
I prepare the potatoes and cover them with cold water until ready to use.
You can put carrots, rutabaga, and celery in a bowl and set aside until ready to use.

After 2 hours...add the vegetables (drain the water off the potatoes.)
Bring back to a boil and the cover and simmer for 30 minutes. Until vegetables are tender.
After 30 minutes,In a jar or a shaker, combine flour, water and Kitchen Bouquet/or Gravy Master. Shake well.
Stir into stew; bringing it back to a boil, stirring constantly. Boil for 2 minutes.
Serve with homemade bread and butter. Be careful...this is a yummy hot dish. Perfect for a winter feast.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Ricotta Cheese Stuffed Shells

12 oz Jumbo Shells
24 oz  ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup fresh, (not the one in the green jar) Parmesan cheese
2 eggs
1 Tbsp dried parsley
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
3 cups spaghetti sauce (about 26-32 oz)

Cook shells according to package directions. Combine cheeses, eggs, parsley, oregano, salt, and pepper thoroughly.
Preheat oven to 350° while filling shells.
In two, 13 x 9 x 2 baking dishes (or any equivalent available casseroles), spread 1/2 cup sauce in each. Fill each shell with a heaping tablespoon of cheese mixture. Layer filled shells into prepared baking dishes; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese. Cover with foil.
Bake 35 minutes or until hot and bubbly.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Salted Sesame Buns

Ingredients:
1 (.25 ounce) package active dry yeast
1 1/2 tsp. sugar
1 1/4 cups warm water
1 Tbsp. olive oil or vegetable oil
3 1/2 cups all purpose flour
1 tsp. salt
1 Tbsp. cornmeal
1 egg white
1 Tbsp. water
Sesame seeds (optional)
Kosher sea salt (optional)

Directions:
1. In a large mixing bowl, dissolve sugar in warm water, then stir in yeast to proof. Proof until foamy, about 5 minutes.
2. Add oil and 2 cups flour to the yeast mixture; beat well.
3. Add 1 more cup of flour and the 1 teaspoon of salt and when the dough starts to pull together, turn out onto a lightly floured surface.
4. Start incorporating as much of the last 1/2 cup of flour to form a smooth, elastic, slightly tacky dough. Knead for about 3-4 minutes and let it rest for 5 minutes covered with the large mixing bowl.
5. After the 5 minute rest, knead for another 3 minutes.
6. Lightly oil the large mixing bowl, place the dough in the bowl and turn to coat top with oil.
7. Cover with a tea towel and let rise in a warm place until doubled in size, about 40 minutes.
8. Punch dough down, and divide into 12 equal portions. Shape into round buns. Place on large, lightly greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled, about 40 minutes.
9. Preheat oven to 400 degrees F.
10. Beat together egg white and 1 tablespoon water and brush the tops with some of the egg wash (and save the remaining egg wash). Sprinkle tops with sesame seeds.
11. Bake in preheated oven for 15 minutes. Remove and brush with remaining egg mixture, and now sprinkle with the sea salt on top and bake 10 to 15 minutes more, or until evenly golden brown.
12. Cool on wire racks.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Pepperoni Rolls

First make my Bun Recipe according to directions located here:Bun Recipe

Ingredients:
Bun Dough
Stick of Sugardale Pepperoni (approximately ( 10-12 inches long)

I cut the stick of pepperoni stick into 3-4 equal size pieces (approximately 2 1/2-3 inch pieces)
Next I stand the pepperoni on end and slice into 4 slices.
Now, each of these slices are cut into quarter inch sticks. (You can see the sticks in the orange bowl below.

Dough, Pepperoni, and Panned Rolls

Now lets make the rolls...

Cut a ping-pong size piece of dough off and place a pepperoni stick in the center. Stretch the dough around the stick until completely covered and sealed. Place on a
lightly greased baking sheet.
Continue until all the pepperoni sticks are used up.
Cover with tea towel and let rest to rise for one hour.
Bake as stated on Bun Recipe.

Oh sooooYUMMY!!!

Finished 
         Pepperoni 
                  Rolls→→→→→


Enjoy! Élvez! Piacere! Gustirati! Radosť!

     

Annie's Pumpkin Raisin Nut Bread

Annie's Pumpkin Raisin Nut Bread

Ingredients:
3 c. flour

2 tsp. baking soda

1 tsp. cinnamon

1 1/2 tsp. salt

4 eggs

1 c. Mazola corn oil

16 oz. can of 100% Libby's pumpkin

3 c. sugar

9 oz. box of Sun-Maid raisins

6 oz. bag of chopped walnuts

Preheat oven to 350°F. Sift together dry ingredients-flour, baking soda, cinnamon, and salt; set aside. In a mixing bowl, combine eggs, oil, pumpkin, and sugar; beat thoroughly (approximately 2 minutes). Add dry mixture to wet ingredients, mix thoroughly. Fold in raisins and nuts until thoroughly incorporated.

Place 9, mini disposable loaf pans on a large baking/cookie sheet. Divide mixture evenly into loaf pans. Bake for 40-45 minutes or until knife comes out clean. ***NOTE: rotate cookie sheet halfway through baking time.

We enjoy a slice or two with butter!

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Scallop Casserole

INGREDIENTS

·         1 package (12 ounces) frozen scallops, thawed, or 12 ounces fresh scallops

            (I use Bay Scallops)

·         ¾ cup half-and-half

·         1 cup seasoned bread crumbs

·         ½ cup butter, melted

·         1 teaspoon salt

·         ¼ teaspoon pepper

·         paprika

DIRECTIONS

If scallops are large, cut into 1 ½ inch pieces. Remove any shell pieces and wash and drain scallops.

Arrange in a greased 9x9x2 inch baking dish.

Pour half of the half-and-half on scallops.

Mix bread crumbs, butter, salt and pepper together and sprinkle over scallops.

Top with remaining half-and-half.

Sprinkle lightly with paprika.

Bake in a preheated 375° oven until hot and bubbly, 25-30 minutes.

MAKES: 5-6 SERVINGS

PREP: 20 MINS

BAKE: 25 -30 MINS 375°F

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Seafood Lasagna

·         1  8 ounce package frozen crab-flavored fish pieces (I use a 6 ounce can of crab, drained)

·         2  14 ½ ounce can stewed tomatoes, cut up and do not drain

·         ½ cup fresh mushrooms or 1 small can of mushroom pieces, drained

·         ½ teaspoon oregano

·         ½  teaspoon onion powder

·         ½ teaspoon salt

·         ¼  teaspoon pepper

·         ½ cup small cooked shrimp or one 4-1/2-ounce can shrimp, drained

·         3 tablespoons butter

·         3 tablespoons flour

·         1 ¾ cups milk

·         1 cup shredded Swiss cheese (4 ounces) or 6-8 slices

·         ¼ cup dry white wine

·         8 lasagna noodles, cooked and drained

·         ¼ cup fresh grated Romano or Parmesan cheese

DIRECTIONS

Thaw crab-flavored fish and shrimp, if frozen. If using canned crab and shrimp, drain them both. Cut or flake fish into bite-size pieces; set fish and shrimp aside.

For tomato/shrimp sauce, in a medium saucepan combine tomatoes, mushrooms, onion powder, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and tomato pieces soften. Remove from heat. Stir in shrimp. Set aside.   

For cheese/crab sauce, in a medium saucepan melt butter. Stir in flour. Add milk and cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional minute or more. Add Swiss cheese; stir until melted. Remove from heat. Stir in crab and wine. 

In a 2-quart rectangular baking dish (11x7x2 inch) layer half of the shrimp sauce, half of the lasagna noodles, and half of the cheese sauce. Repeat layers. Sprinkle with Romano or Parmesan Cheese. 

Bake, uncovered, in a 350° F oven for 25 minutes or until heated through.

***Important: Let stand for 15 minutes before serving.

MAKES: 6-8 SERVINGS

PREP: 30 MINS

BAKE: 25 MINS 350°F

STAND: 15 MINS

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Six Week Bran Muffins

5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 (15 oz.) box Raisin Bran (If you have an 18.7 oz. box, remove 2 cups)
3 cups sugar
4 eggs
1 cup oil
1 quart buttermilk
2 teaspoons vanilla

In a large bowl, beat the eggs and then add the oil, buttermilk and vanilla and blend.Next using a very large bowl or pot, combine the first four ingredients. Add the bran flakes, and sugar and mix.  Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a cover and store in the refrigerator until ready to use. This batter will keep for six weeks, if your lucky! (We use it quite often and it last... maybe, three in our home.)

When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans. Preheat oven to 375°. Using about half a cup of batter for each, fill paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger. 

*** Let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Bobalky

Pre-baked Bobalky Balls

Bobalky is a favorite for a Slovak Family. Traditionally served on Christmas Eve or even during Lent for a meatless dish. Really these light and airy balls of dough are delicious any time of year. We traditionally serve them at New Years with our pork and sauerkraut "Good Fortune" dish.

Make homemade Bun Recipe.
After rising, cut of pieces of dough and roll into a snake-like tube.
Cut off one inch lengths and roll into small balls.
Place on a greased cookie sheet and cover with a tea towel.
Let rest about 20 minutes.
Bake in a preheated 375° oven until browned (about 8-9 minutes) this depends on your oven.

Baked Bobalky Balls

  Remove from oven   and place on cooling rack. Completely cool them.
Now they can be bagged and stored for a day or two until ready to prepare Bobalky and Sauerkraut.

Finished Bobalky and Sauerkraut

Now it is time to prepare the final product.
I usually make a quart size freezer bag full of Bobalky Balls.
I take a quarter cup of butter and melt that over medium heat in a large skillet. Now it is up to you...I add 1/2 of a small onion that is diced to the butter and cook for about 3 minutes. (If you don't like the texture of onion, you can substitute a few sprinkles of onion powder over the sauerkraut.) I use 1/2 can of sauerkraut. Add this to the hot butter and onions. Cook over medium heat until the sauerkraut picks up a tad of color. Here's the strange part...while cooking the sauerkraut, boil about a quart of water to have ready for the next step. After the sauerkraut looks like the way you want it, take the Bobalky Balls and place them in a large colander.
Take the boiling water and pour over the Balls. Immediately after they are drained, place in the skillet and toss with the sauerkraut mixture. Sprinkle with salt and pepper to taste. Cook for another 5 minutes...and then serve them up.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Slovak Bean Soup (Original and Easy Versions)

1 package of a-12 oz. bag of egg flakes (you will use 6 oz. of the egg flakes for this recipe)

Boil the ½ bag of noodles according to the directions on the bag, drain, and set aside.

In a Dutch Oven Pot:

9 C water

1/2 pound dried cranberry beans (roman or red can be substituted, but Mom used cranberry beans)

4 beef bouillon cubes

1 tsp salt

1 1/2 tsp onion powder

1/4 tsp pepper (plus extra for me)

1/4 Cup butter

1/4 Cup flour

Bring water, beans and bouillon cubes to a boil. Reduce heat to medium low. Cover pot with a lid and maintain a slow bubble.

Cook approximately 2 hours or until beans are tender. Add salt, pepper, and onion powder, turn off the heat. Let the beans and broth rest while you make the roux.

Roux:

Melt butter in small saucepan. Add flour and cook over medium low heat until medium brown, whisking constantly. Add 4 or 5 ladles of broth to the roux and return to medium heat to cook until all the roux is incorporated into the broth. (You can add a few drops of Kitchen Bouquet or Gravy Master at this point if you like a darker broth.)

Enjoy! Élvez! Piacere! Gustirati! Radosť!

***Now for the EASY RECIPE! (This one's for you Lynn.)

Slovak Bean Soup...Easy Version

1/3 package of a-12 oz bag of egg flakes (little square noodles.) measures 2/3 cup

Boil the 2/3 cup of noodles according to the directions on the bag, drain, and set aside.

In a medium size pot:

1 15.5 oz. can of GOYA Roman Beans (Do NOT drain!!!)

2 1/2 GOYA cans of water

1 or 2 beef bouillon cubes (you decide)

1/2 tsp. salt

3/4 tsp. onion powder

1/8 tsp pepper 

2 Tbsp. butter

2 Tbsp. flour

Put the can of beans in the pot and add the 2 1/2 cans water. Bring to a slow boil. Add the bouillon cubes, salt, onion powder, and pepper. Keep over low heat at this point while you make the roux.

Roux:

Melt butter in small saucepan. Add flour and cook

over medium low heat until medium brown, whisking constantly. Add 3 or 4

ladles of broth to the roux and return to medium heat to cook until all the roux is incorporated into the broth. (You can add a few drops of Kitchen Bouquet or Gravy Master at this point if you like a darker broth.) Add your cooked and drained noodles. I let the soup rest, at this point, for an hour with the heat off and lid on. This gives it time for the flavors to meld. 

Once again...

Enjoy! Élvez! Piacere! Gustirati! Radosť!