Welcome to Wayside Recipes. This is a collection of my families favorite recipes. I am posting them here in the hopes
that I will not lose them because these are the recipes that I want to make again and again.

Friday, November 22, 2013

Chicken and Rice Soup

Chicken and Rice Soup

1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloved garlic, finely chopped
1 cup uncooked rice, rinsed and drained (I used brown)
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth

In your crock pot combine onion, carrots, celery, garlic, rice, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.  (My chicken was already cooked so my soup was ready quickly.)
Cook on low heat setting for 6 hours or on high-heat setting about 4 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Garnish with parsley or green onions and season with salt and pepper, to taste.

Thursday, June 13, 2013

Homemade Cream of Chicken Soup

For the past few months I have been experimenting with homemade cream of chicken soup and this is one that we like best so far. 

1½ cups chicken broth (homemade or store bought) 
½ teaspoon poultry seasoning
¼ teaspoon onion powder 
¼ teaspoon garlic powder 
⅛ teaspoon black pepper salt to taste (depends on how salty your broth is) 
¼ teaspoon parsley 
dash of paprika 
½ cups milk 
 ¾ cup flour 
1 cup of milk

Stir together first 8 ingredients and bring to a boil. Meanwhile, heat the cup of milk slightly (one minute in the microwave) and then shake it up with the flour in a lidded jar.  Once you have the lumps (mostly) out slowly drizzle the flour/milk mixture into the hot broth, whisking as you pour. Whisk briskly until the mixture thickens and boils. Remove from heat and let cool. 

Pour into an air tight container if you won’t be using it immediately.  This takes the place of 2 cans of cream of chicken soup.

Tuesday, November 27, 2012

Banana Bread

2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 egg
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)

Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

Monday, September 17, 2012

Baked Parmesan Tomatoes

  • 2 good sized tomatoes, sliced thickly
  • 1/4 cup freshly grated Parmesan cheese
  • chopped fresh basil, to taste
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 teaspoon extra-virgin olive oil

Preheat oven to 450° F.
Place tomatoes on a baking sheet. Top with Parmesan, basil, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 10 minutes.

Saturday, February 18, 2012

Snickerdoodle Cookies

Snickerdoodle Cookies

1 cup butter
1 ½ cups sugar
2 large eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes.

Remove from pan immediately.

Saturday, July 30, 2011

Hamburger Strogannoff

Easy Hamburger Stroganoff

½ cups onions, chopped
8 ounces fresh mushrooms, rinsed and sliced
1 pound ground beef
1 (10 ½ oz) can cream of chicken soup
¼ cup dry red wine
¼ cup butter
2 tablespoons flour
1 teaspoon parsley flakes
1 teaspoon Knorr Swiss Aromat Seasoning for Meat
1 teaspoon salt
½ teaspoon creacked balck pepper
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon ground nutmeg
¾ cup sour cream
1 bag of egg noodles

Boil the egg noodles according to the directions on the package.
In a skillet cook the onions, mushrooms, and ground meat until onions are tender and the meat is cooked.  Drain, then return to skillet.
Add all the remaining ingredients, except the sour cream and egg noodles or rice, and cook uncovered for 10 minutes.
Just before serving, stir in the sour cream. Remember, sour cream should be heated over low heat.
Serve over noodles. 

Easy Shepherd's Pie

Easy Shepherd’s Pie

1½ pounds ground beef
½ cup chopped onion
½  Knorr Swiss Aromat Seasoning for Meat (this can be hard to find)
½ teaspoon Lawry’s lemon pepper
1 (16 oz) can whole kernel corn, drained
1 (16 oz) can green beans, drained
½ cup sour cream
2 cups prepared mashed potatoes (either from real potato or instant)
1 cup grated cheddar cheese

In a skillet, cook the ground beef and onions until meat is cooked. 
Add Knorr Seasoning for Meat, lemon pepper, and mix well.
Mix sour cream into the mashed potatoes.
Spread the cooked meat in the bottom of a baking dish.
Layer the remaining ingredients, starting with the ground meat on the bottom then corn, green beans, mashed potatoes, and top the casserole with grated cheese.
Bake in a preheated 350° F oven for 30 minutes or until well heated.