Mattie Taylor

Creamy Chicken and Wild Rice Soup

Breadsticks

Pumpkin Cake

Creamy Chicken and Wild Rice Soup

Recipe:

4 cups chicken broth

2 cups water

2 cooked boneless chicken breasts

1 package Rice-a-Roni long grain and wild rice

½ tsp salt

½ tsp black pepper

¾ cup all-purpose flour

½ cup butter

2 cups milk

Directions:

1.     In large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

2.     In a small bowl, combine salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3.     Stir milk mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes

Serves 4-6 people

Breadsticks:

Recipe:

8 frozen dinner rolls (Rhodes)

½ cup grated parmesan cheese

1 tsp salad supreme seasoning

½ tsp parsley flakes

½ cup butter

Directions:

1.     Unthaw rolls, roll out to form “snakes”

2.     Melt butter in bowl. In separate bowl, combine parmesan, salad supreme, and parsley flakes.

3.     Dredge rolls in butter, then cover with parmesan mixture.

4.     Cover and let raise 2-4 hours.

5.     Bake at 375 for 10 minutes or until golden

Pumpkin Cake:

Recipe:

1 egg

1/3 cup and 1 tbsp and 1 tsp white sugar

¼ cup vegetable oil

¼ (15 oz) can pumpkin puree

½ cup all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.