GRANDMA'S CHICKEN NOODLE SOUP

Julie Baldwin, Devin Baldwin, Recipe #19 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

CATALINA CHICKEN

Kathy Baldwin, Vic Baldwin, Recipe #16 (recipe from Todd Hillam)

Chicken tenders or chicken breast (skinless, boneless)
Winco bulk breading
Brown in vegetable oil
Layer: (in dutch oven)
Chicken
Apricot jam (1/2 cup)
Sprinkle Lipton onion soup mix
Catalina dressing (1/2 cup)
Continue layering (usually 2 – 3 layers) depending on size of dutch oven
Leave ½ inch left at top
Pour a can of sprite or 7 up on top45 min.
Serve over rice

LINDA'S BUFFALO WINGS (hot wings)

Grant Fahrni, Recipe #1


5 lb wings or drum sticks, thawed
1/4 cup soy sauce
1/4 cup honey
sprinkle of Garlic Salt
3/4 cup Louisiana Hot Sauce
Sprinkle with Cajun Dust


place in slow cooker till done, aprox. 6 hours.

Rice part:
Strain and measure juice from buffalo wings and put back in slow cooker.
Measure cup of Minute Rice for each cup liquid.
Cook additional 5 to 10 minutes.

Linda Champion's recipe