Wednesday, January 15, 2014

Mama Mandola's Chicken Soup (Carrabba's copycat)

16 cups water
1 (3-pound) whole chicken
3 stalks celery, diced
3 carrots, diced
3 potatoes, peeled and diced
3 green bell peppers, diced
1 large onion, diced
1 cup chopped fresh tomatoes (about 1 large) OR 1 can diced tomatoes
4 cloves garlic, chopped
1/4 cup chopped Italian parsley, finely chopped
2 tablespoons kosher salt (optional)
1 tablespoon black pepper
8 ounces cooked pasta (ditalini)
In a large stockpot, combine water, chicken, celery, carrots, potatoes, peppers, onions, tomatoes, garlic and parsley. Bring mixture to a boil. Add salt and pepper; reduce heat to a simmer. For the first five minutes, skim surface to remove the foam that gathers there. Cook soup until chicken is cooked through, about 90 minutes to 2 hours.
Remove chicken from broth and allow to cool slightly. While chicken is cooling, use a potato masher to lightly mash potatoes and vegetables in the pot. Remove and discard chicken skin and bones, shred meat into two-inch pieces and return to pot. Add cooked pasta and heat just until everything is hot.

Pecan Pie with Cream Cheese Crust

3 oz. Cream Cheese, Softened
1/2 c. butter, softened
1 c. AP flour

Combine cream cheese and butter.  Stir in flour.  Refrigerate about one hour.  Press into an ungreased 9-inch pie pan.


4 eggs, lightly beaten
1 c. sugar
1 c. light corn syrup
1 stick butter, melted
1 t. vanilla
1 c. pecan halves (or pieces)

Preheat oven to 350.  Combine eggs, sugar, corn syrup, butter and vanilla in large bowl; blend well.  Stir in pecans.  Pour into prepared crust.  Bake 45 to 50 minute or until set.  Cool.

Easy and very tasty.

Thursday, January 2, 2014

Cauliflower Soup


  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional


  • In a large bowl, combine the cauliflower, carrot, celery, water and
  • bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15
  • minutes or until vegetables are tender (do not drain).
  • In another large saucepan, melt butter. Stir in the flour, salt and
  • pepper until smooth. Gradually add milk. Bring to a boil over medium
  • heat; cook and stir for 2 minutes or until thickened. Reduce heat.
  • Stir in the cheese until melted. Add hot pepper sauce if desired.
  • Stir into the cauliflower mixture. Yield: 8 servings (about 2
  • quarts).