CREAMY TOMATO SOUP

Creamy Mary Stuart

Chicken Stock

1 1/2 C Chopped Onion

1 C Chopped Celery

1/2 C Butter

1/2 C Flour

2 Quarts Chicken Stock

Add to soup

2 Chicken Breast: Salted Peppered and baked

1 Bay Leaf

2 C Milk

1 C Cream

Salt

Pepper

1 C Barley

1 C chopped carrots

1 C Chopped Celery

1 C chopped Leeks

Chicken stock to cover veggies

Prepare basic soup by sautéing vegetables in butter in stockpot until tender

Add flour to make roux

Cook continuously for 5-8 min but do not brown

Add stock gradually stirring until slightly thickened and smooth 

Add bay leaf and simmer for 30 min

Remove Bay leaf

Puree Vegetable broth mixture in food processor or blender

(I use hand blender_

Put back in pot add chicken heated milk, cream

Adjust seasoning

Meanwhile be cooking Barley according to package instructions

Cook veggies in enough Chicken Stock to cover until tender then add to stock add barley and chicken 

Garnish with Dill

APPLE CAKE

6 cups of peeled and chopped apples (I cut cut mine very fine)
2 cups of sugar
3 cups of flour
6 Tbsp of corn starch
1 cup Margarine
2 eggs
2 tsp Cinnamon
2 tsp soda
1 tsp nutmeg
1 tsp allspice
1 cup raisin
1 cup nuts(optional)

Mix your 6 cups of apples with two cups of sugar set aside for 10 min.  Add eggs and margarine to the apple mixture

Sift together dry ingredients
Bake in a 9 X 13 greased pan at 350 for 40 min or until tooth pick comes out clean.

Frost with cream cheese frosting

This is my 90 year old friend Clo Barnes recipe.  She is a keeper and so is the receipe.

BREAD STICKS

3 C. flour

1 cube butter
½ tsp. salt
parmesan cheese
3 Tbsp. sugar
garlic salt to taste
1 Tbsp. yeast
1 ½ C. warm water

Dissolve yeast and sugar in water. Add flour and salt. Knead lightly for 2 minutes. Add flour if too sticky. Melt butter and pour into 9 x 13 pan. Divide dough into 18 parts. Roll into snakes Make 2 rows of 9 breadsticks. Sprinkle with cheese and garlic salt. Bake at 350 for 20 minutes.

Thank you Mom Larsen for sharing your friends Kim's bread sticks.