Sunday, March 25, 2007

Family Chicken Casserole

2 T. Butter
2 cups Carrots, chopped
1/2 cup chopped Red or Green Pepper
1/2 cup chopped Onion
2 cans Cream of Chicken soup
1/2 cup of Milk
1/4 cup Apple Juice
2 cups cooked Chicken, cut into bite size pieces
2 cups grated Mozz or Mozz/Cheddar mix
3 - 4 cups cooked Rice (or even more)

In large frying pan, melt butter.
Stir in carrots, pepper, onion. Cook until tender crisp.
Add soup, milk, juice, chicken, cheese. Stir to combine and remove from heat.
Spread cooked rice in a greased lasagna pan, or large casserole dish. Spoon chicken mixture over rice

Bake 350 for 45 min. Serves 6 - 8

Note: If you don't have leftover cooked chicken on hand, you can either boil a few chicken breasts in water until cooked, or what I often do is take a small whole chicken and cook it the day before in my crock pot and remove meat from carcass when cooked, or if you don't have that much time, boil the chicken in water for several hours until meat is falling from the bone.
The whole chicken is much more flavourful in casseroles than the chicken breasts. If your feeling extra frugal, throw a whole peeled onion and some roughly chopped celery and carrot into the chicken water. Then strain the water when you've finished cooking the chicken and you will have a nice homemade chicken stock which freezes well. Oh, a bay left in the water as well is nice.

Creamy Potato Soup

Hello Ladies,

I thought I would post a couple of simpler meals. This soup is a family favourite.

3 T. Butter
1 Onion, diced
4 - 6 large potatoes, cubed
3 T. fresh Parsley chopped or a generous sprinkle of dried parsley
3 stalks Celery, chopped
2 large Carrots, chopped ( I use 3-4 easily, we love carrots)
2 t. Salt ( Half when preparing, half to taste when done)
1/4 t. Paprika
Water - enough to almost cover the vegetables in the pot

Saute onion in butter until tender. Add remaining ingredients and cook until vegetables are tender. Add white sauce (recipe below) and stir until blended and heated through. Serves 8 or more.

White Sauce
4 T. Butter
2 T. Flour
1/2 t. Salt
Pepper to taste
4 cups Milk

Melt butter, stir in flour, salt and pepper. Cook, stirring about 1 minute, then whisk milk in, and stir until it is gently boiling and has thickened. Doesn't need to be super thick, it will thicken even more in the soup.

Monday, March 5, 2007


Tonight there will be a moment of truth - I am attempting to make Boterkoek.

I thought I'd share the Ayer's recipe, as they made it for a skating party and I don't know if I've ever tasted better.

1 cup butter
1 cup sugar
1 egg
1 tsp (or more) almond extract
2 cups flour
1 tsp baking powder
silvered almonds (optional)

Cream butter, add sugar and beat well. Add slightly beaten egg (save a little for the top), then almond extract and continue beating until smooth. Combine flour and baking powder, add to butter mixture. Knead together. Press into 8-inch round baking pan. Brush top with reserved beaten egg. Sprinkle with almonds if you wish. Bake 30 minutes or until golden at 350 degrees F.

Between all of us we are either authentically dutch, married to dutch men, or just great cooks/bakers. . .so if you have any suggestions for perfecting this recipe PLEASE comment with your own recipe/habits.

I tried to compare recipes on the net with this one. I found one recipe that insisted everything be kept very cold (she uses frozen butter and a food processor to mix), and another recipe that insisted the butter must be melted and piping hot. . .hmm. . .

Please share your experience!

- Vanessa