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.

Filling

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.

Cauliflower Soup

Ingredients

• 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

Directions

• 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).