Mom's Chow Mein

 Here is another recipe I have written down from when I went to college.  I thought I had better put it on here so it doesn't get lost.  I honestly don't know where to find the original recipe.  So it better be recorded somewhere.  :)

2 cups chicken stock or water (can use bouillon cubes)
3 cups thinly sliced celery
4 ounce can sliced water chestnuts, drained
2 1/2 Tablespoons cornstarch
1/4 cup cold water
1/4 cup soy sauce (mom uses half the soy sauce)
No. 303 can bean sprouts, drained (I use a 14 ounce can)
2 cups sliced cooked chicken, cut into thin slivers

In chicken stock, cook the celery until fork tender.  Add the water chestnuts.  When I have them on hand, I also put in a can of bamboo shoots.

Blend together cornstarch, 1/4 cup water, and soy sauce.  Add this mixture to the vegetable mixture and stir until it thickens.

Add bean sprouts and cooked chicken.  Heat through.  Serve with warm steamed rice and chow mein noodles.

Makes about 4 servings.

Kendra's Minestrone

 I made this the other day and it was a hit.  Everyone enjoyed it after it cooled down a bit.  We burnt a few tongues with those who wanted to take a bite quickly.  :)  I tried using my big cast iron pot, but had to transition to the huge soup pot Mom and Dad gave me years ago.  It makes a lot of soup!  I served it with homemade French bread (made with about 50% whole wheat flour).  The bread was well-liked, also.

¼ cup olive oil
3 cups chopped onions
3 cups chopped carrots
2 cups sliced celery
2 cups diced canned tomatoes
1 can green beans, drained
1 can kidney beans, drained & rinsed
2 cups chopped cabbage
2 teaspoons salt
1 teaspoon pepper
1 ½ teaspoon garlic powder
3 Tablespoons beef bouillon
2 Tablespoons chicken bouillon
1 ½ teaspoons dried basil
2 teaspoons dried oregano
8 cups water
1 8-ounce can tomato sauce
½ cup pearl barley
1 can garbanzo beans, rinsed and drained
1 cup uncooked elbow macaroni
 

In a very big soup pot, saute onions, carrots and celery in the olive oil.  Add the remaining ingredients (except garbanzo beans and elbow macaroni).  I used 2 14.5 ounce cans of diced tomatoes and figured a few extra tomatoes were just fine.  I also like to puree the tomatoes so the soup doesn’t have chunks of tomatoes.  Simmer for 45 minutes.  Add the garbanzo beans and elbow macaroni and simmer 7-8 minutes more, until macaroni is cooked.