Magic* Creamed Onions with Thyme Recipe

Recipes, Side Dishes and Vegetables No Responses »
Feb 062008

From seasoning to entrée, we find onions on our table in almost every meal. Bulking up on onion recipes is a great way to afford terrific indulgences on a frugal budget.

18 – 20 small white onions
3 tablespoons butter
3 tablespoons flour
1-12 cups milk
1/2 – 1 teaspoon thyme
1/3 cup parsley, chopped

Cook the onions:
Place the onions in a Dutch oven with just enough water to cover. Gently boil for 20 – 30 minutes, until tender. Remove from the water and allow to cool; remove the skins.

Prepare the sauce:
Place the milk in a pan and bring it to a boil over medium-high heat. In another pan, melt the butter over low heat, add the flour and mix until well blended.

Using a whisk to blend, quickly add the hot milk to the flour mixture and whisk constantly until the sauce is smooth and thickened. Add the thyme and adjust to taste. Add the onions and cook gently over low heat until the onions are heated through.

Place in a pretty warmed bowl and garnish with parsley before serving.

Yield: 4 – 6 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 11:12 am

Easy Cream of Celery Soup Recipe

Recipes, Soups, Stocks, Stews, Beans and Chili, Thrifty Budget Frugal Recipes No Responses »
Feb 052008

Creamy and delicious, celery soup is a perfect companion for grilled cheese sandwiches. Keep some on hand in the freezer to add to your favorite recipes.

6 stalks celery, approximately 2 cups
1 small onion
3 cups chicken broth
1-1/2 cups half and half
Pepper, freshly cracked and finely ground
Salt

Tip: Use the inner stalks of celery, or celery hearts, for a brighter flavor and nicer texture.

Remove any fibrous ribs from the celery by catching them at the bottom of the stalk with a paring knife and pulling upward. Wash and chop the celery. Clean and chop the onion.

Place the celery and onion into a lidded pot with the chicken broth and simmer until the celery is tender, approximately 30 minutes.

Allow to cool slightly and carefully transfer to a blender or food processor. Process until you have a smooth puree. Return the puree to the pot, placed over very low heat. Add the half and half, add salt to taste and slowly reheat.

Yield: 2 – 4 servings

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Posted by Mrs. Magic at 9:56 am

Easy Hot Baked Chicken Wings Appetizer Recipe

Appetizers, Meats: Poultry, Chicken, Turkey, Recipes No Responses »
Feb 032008

Tasty without being fussy, this recipe for hot wing appetizers is an easy success. Double the recipe and have appetizers for a dozen people on the table in less than an hour.

2 pounds chicken wing pieces, exclude wing tips
1/4 cup hot sauce, Crystal sauce preferred
4 cloves garlic
1-1/2 teaspoons rosemary
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper, freshly cracked and ground

Preheat oven to 425°. Generously grease a 9″ X 13″ pan.

Clean and mince or crush the garlic cloves, crush the rosemary.

In a plastic bag or lidded container large enough to accommodate all of the chicken, combine hot sauce, garlic, rosemary, thyme, salt and pepper. Toss the wings to evenly coat; transfer to the prepared baking pan.

Place the pan, uncovered, into the preheated oven. Turn the wings, scraping the glaze from the pan, at 10-minute intervals to brown all sides. Bake for approximately 30 – 40 minutes; the juices will run clear when done.

Yield: 4 – 6 servings.

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Posted by Mrs. Magic at 8:45 am

Magic* Garlic Mashed Potatoes Recipe

Recipes, Side Dishes and Vegetables No Responses »
Feb 022008

This garlic mashed potato recipe is simply divine. Under a golden brown top, you will discover hot, rich, creamy potatoes that have a heavenly touch of sweet garlic.

1 head garlic
10 -12 tablespoons butter
6 large potatoes
1 small rutabaga (approximately 2 cups)
1/3 – 1/2 cup heavy cream
Pepper, freshly cracked and ground
Salt

Generously butter a baking pan or pretty casserole dish.

Pull the garlic cloves apart, peel and remove tough stem nubs. Place the garlic and milk in a small covered saucepan and add the butter. Simmer over very low heat for approximately 30 minutes. When the cloves have become soft; mash the garlic into the butter.

Place two separate pot of water over high heat to bring to a boil. Meanwhile, you can peel and wash the potatoes or leave the skin on and scrub very well. Peel and wash the rutabaga. Cube the potatoes and rutabaga. Boil each in separate pots until fork tender.

Drain the rutabaga; mash and place in a large bowl. Drain the potatoes and mash, adding the heavy cream toward the end of your mash. Add the potatoes to the large bowl containing the rutabaga and add the garlic butter. Mix by hand until smooth. Add salt and pepper to taste.

Turn the mixture into your prepared baking dish and bake in a 375° oven until the top browns.

Yield: 8 – 12 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 10:42 am

Magic* Homemade Potato Soup with Bacon Recipe

Recipes, Soups, Stocks, Stews, Beans and Chili No Responses »
Feb 012008

Potato soup is a comfort food that satisfies heart and soul. With a bit of sour cream and bacon, this simple and delicious recipe is easy to make.

7 large russet potatoes
1 bunch green onions
4 – 6 cups water
1-1/2 cups milk
2 tablespoons dill weed
1 teaspoon salt
Pepper, freshly cracked and ground
1 pint sour cream
1/4 cup butter
1/2 pound bacon
1/4 cup parsley

Fry the bacon until it’s crisp and set aside to drain excess fat. Meanwhile, wash and cube the potatoes and slice the onions. Place the potatoes and onions in a Dutch oven with enough water to cover by about 1/2 inch. Add salt. Boil over medium-high heat until tender, adding a little water if tips of potatoes become exposed. Add the milk and dill, season with salt and pepper. Reduce heat and simmer until the potatoes start falling apart and soup thickens, approximately 20 minutes.

Crush or chop the bacon to bits, rinse and chop the parsley. When the soup has thickened, add the butter and 2 tablespoons of the sour cream. Adjust salt and pepper to taste and simmer for 3 – 5 minutes, until thoroughly heated.

Ladle the hot soup into warmed bowls and garnish the top with a heaping spoonful of sour cream, a generous sprinkling of bacon bits, a dusting of parsley and a dash of dill weed if you like.

Yield: 6 – 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 11:56 am
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