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Rendered bacon grease 2-3 pounds cooked chicken breast, cut into bite sized cubes (see notes) 1 cup chopped yellow or white onion 1 cup chopped celery 1 large carrot, shredded (optional) 3-4 cups low sodium chicken broth (see notes) 2 cups half & half 2 cups milk 2 cans cream of potato soup (10.5 ounces each) 4 cups cooked wild rice Salt (if necessary) and black pepper, to taste 2 cups shredded cheese (American melts the best) 1/2 pound bacon, cooked and crumbled
Instructions:
In a large stockpot, melt a little bacon grease over medium high heat. Add the chicken and saute until cooked through and browned on all sides. Remove the chicken and set aside. Add additional bacon grease if necessary and turn the heat down to medium. Add the onion, celery, and carrot. Cook until the onions are softened and translucent, stirring often. Pour in 3 cups of broth and return the chicken to the pot. Bring the soup to a simmer and cook for 15-20 minutes or until the vegetables are tender. Turn the heat to medium low and stir in the half & half, milk, soup, and cooked wild rice. Add extra broth if necessary. Once heated through, add the shredded cheese, stirring constantly, until the cheese is melted. Season with salt (if desired) and pepper. Remove from heat. Ladle the soup into bowls and garnish with crumbled bacon. Yield: 10-12 servings.
Notes:
Norma often makes her own broth by boiling onion, carrots, celery, salt and pepper with two large bone-in chicken breasts and enough water to cover. She then strains the broth and uses that in the soup and cubes the cooked chicken breasts instead of sautéing cubes of chicken.
No Salt Added Focaccia-Style Bread
Ingredients:
1 3/4 cups bread flour 2 teaspoons active dry yeast 2 cups warm water (80 to 90 degrees) 2 1/2 to 3 1/2 cups all-purpose flour 1 tablespoon olive oil Cornmeal for dusting (optional) Fresh rosemary leaves or dried herbs (optional)
Instructions:
In a large bowl, stir together the bread flour and yeast. Stir in the water until combined. Cover and let rise in a warm place for 8-12 hours. Mix in 2 1/2 cups all-purpose flour and the oil. Scrape the dough onto a lightly floured surface. Knead for about 15 minutes (or mix with a dough hook attachment for about 7 minutes), adding additional all-purpose flour as needed to create a soft, slightly sticky dough. Once the dough is smooth and elastic, form it into a ball. Place the dough into a greased bowl and turn to coat both sides. Cover and let rise in a warm place for two hours or until doubled in volume. Punch down the dough and knead a few times. Shape into a round loaf. Place into a greased round baking pan that has been dusted with cornmeal (if using) and flatten to fit the pan. Using your fingertips, make deep indentations over the top of the bread or score with a knife. Sprinkle with rosemary or dried herbs. Cover the dough and allow it to rise about 1 1/2 hours or until doubled in volume. Preheat the oven to 425 degrees F. Place a broiler pan or sheet pan on the bottom rack. Add 1 cup of water to the pan. Place the bread on the upper rack and bake for 40-45 minutes or until the crust is golden brown and the internal temperature reaches 190 degrees F. Cool on a wire rack before serving. The bread is best served warm. Yield: 10 servings.
Notes:
The original recipe came from Joy of Cooking, but Norma tweaked it to her liking. Sometimes she uses 1 cup of whole wheat flour in place of 1 cup of bread flour. The bread was originally specified to be baked in a loaf pan, but Norma likes baking it focaccia- style in an 11 inch Pampered Chef round stoneware baker. When not serving this bread to those who are sensitive to salt or sugar, Norma likes to use a Greek seasoning blend (it contains spices, salt, and sugar) which was recommended to her by Ed Zupancich of the Babbitt Zup’s.
