This has been a fun week! I don't know why but the weather has been incredible and even though they say it will be really cold tomorrow I am still happy, happy, happy.
My remodeling is coming toward the last stages, at least on the inside and re-siding the house may be delayed until spring but I feel great about it all. Yesterday I purchased the new taller toilets and today I was able to buy my flooring for one bathroom and the utility room. The last part of the remodeling is my bathroom and then I have to begin decorating with shades, curtains and other pieces of decor. I really feel good about the house and it is looking great.
Even the kitchen has been used several times this week but I don't cook as much as I used to. Perhaps as it gets colder and I don't want to go out I will use it more. I have found some new recipes that sound good and some old ones that bring back memories so will probably try some of those.
Looking out my windows is so enjoyable as this is one of the prettiest autumns we have had for several years. I have six large windows in the dining room and TV room and since I live in the country I don't have to have curtains. It is like a beautiful painting in any direction and I love it.
With so many people suffering from stopped up noses and head colds I found a new recipe for Chicken Noodle Soup. It says "Grandma says this soup clears a stuffy head."
Chicken noodle soup
3 pounds chicken, cut up
3 cans chicken broth and add enough water to make 3 quarts
1 medium onion, quartered
2 tablespoons chopped parsley
3 teaspoons salt
1 teaspoon whole peppercorns
2 cups uncooked noodles
1 cup chopped celery
1/2 cup grated carrot
3/4 to 1 teaspoon thyme
1/2 teaspoon oregano
1/2 to 1 cup dry white wine
Place chicken in a large Dutch oven. Add broth, water, onion, parsley, one teaspoon of the salt and peppercorns. Simmer 1 hour covered. Cool chicken in broth. Remove meat from bones, chop and set aside. Strain broth, return to pot and bring to a boil. Add noodles, celery, carrot, thyme, oregano, remaining salt and wine. Cook covered 10 minutes or until noodles are done; stir occasionally. Add chicken and heat through. Serves 6 to 8.
A-maize-ing corn chowder
6 strips bacon
1 medium onion, coarsely chopped
2 medium potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 17 ounce cans cream style corn
1 16-ounce can whole kernel corn, drained
Page 2 of 2 - 1/2 teaspoon salt
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15-20 minutes or until potatoes are tender. Stir in milk, corn, salt and pepper; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve. Serves 4 to 6.
I am out of space, got to go, so see you next week.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.