Recipe Box

I triple this recipe because my family loves it!

Potato Soup

  • 3 cups peeled and cubed potatoes
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 cube chicken bouillon
  • 1 cup water
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 2 teaspoons all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups shredded American cheese
  • 1 cup chopped ham

DIRECTIONS

  1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
  2. In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
  3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

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I just found this recipe and have made it several times for breakfast and dessert.  I don’t add the nuts because they are too expensive here – the raisins make this delicious.  (  I chop up 3 apples instead of 2. )

Apple Cake

1 3/4 cups sugar
3 eggs
2 cups flour
2 teaspoons vanilla
pinch salt
1 cup raisins
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts
1 cup vegetable oil
2 cups apples, peeled and chunked
1 teaspoon baking soda
Cover raisins with water, cook for 3 minutes, drain well. Preheat oven to 325 degrees and grease a 13×9 inch pan. Mix dry ingredients together. Make a well in the middle of the dry ingredients and add oil, eggs and vanilla. Mix thoroughly. Stir in raisins, nuts and apples. Pour into prepared pan and bake for 1 hour. Remove from oven and let cool.  Sprinkle with powdered sugar.

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This is a fantastic recipe.  ( I add minced garlic, too. )  We grilled a lot in Brazil.  I also marinade chicken breasts using this recipe for 12 hours and then I crush up Ritz crackers/add shredded parmasean cheese and garlic salt and press the chicken in the crackers until nicely coated.  Grease a 9×13 pan.  Place chicken in pan and dot each coated chicken breast with butter.  Bake at 350 for 25-30 minutes.  My kids LOVE it – never any leftovers.

Chicken Marinade

  • 1 1/2 cups vegetable oil
  • 3/4 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons dry mustard
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons finely minced fresh parsley

DIRECTIONS

  1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.