Asian Egg Drop Soup

I actually feel embarrassed at how simple this is to make and that I've paid a few dollars for a bowl here and there. Stupid American! Now I'll just make it at home! The girls even love "eggie soup" and I've decided now to only make double-batches. (Wonder if I could can this...?)

Egg Drop Soup

4 cups chicken broth

1/8 tsp ground ginger (I left this out cuz I don't love it)

2 TBS sesame oil

2 TBS chives or green onions

1 1/2 TBS cornstarch

3 eggs (more or less to your liking)

Throw in everything except the cornstarch and eggs to a large soup pot.

Take out about 1 cup of broth. Stir in the cornstarch to the cool broth. Set aside.

Heat up the broth to boiling.

Crack the eggs in a soup or cereal bowl and mix them around - or you could just slowly dump them in while stirring the broth. The eggs will fully cook since the broth is boiling.

Last, add in the cornstarch thickened cup of broth.

Shazam. Now, pay me $3.95 and I'll give you a fortune cookie!

Mexican Rice

I worked in a mexican restaurant when I was 15 and loved the rice they made. I have tried to make yummy side dish rice since, but it never turns out. And RiceARoni just doesn't cut it. This recipe is just about perfect!!

Mexican Rice

1 cup uncooked rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 cup chopped onion (or 1TBS dry onion)

1/2 cup tomato sauce

2 cups chicken broth

Stir it all together. Boil. Reduce to simmer and wait 20-25 minutes until your rice is done. (I also like adding lentils!)

Garlic Bread Spread

Here's a quick option for a garlic bread spread that is cheap and goes a long way. It sounds weird, but my in-laws now request that I make this whenever I'm in SLC.

Everything is approximate. Taste it and see what you need more of!

1 Cup mayonnaise (really and truly, it's good!)
1/4 Cup butter or margarine (just to flavor the spread like butter)
1/2 Cup parmesan cheese
2 tsp garlic powder (more or less depending on your love/hate of garlic)
1/2 tsp parsley (just for looks)

Combine all ingredients in bowl. Stir until well blended.
Spread over bread. Broil 2-3 minutes or until golden brown.


PS- I make this ahead of time and keep it in the fridge. Ryan loves it.
PPS - Thanks Aunt Mariann for the recipe!

Funeral Potatoes

Great side dish. Not for anyone on a diet!

8-10 medium potatoes (or a pkg of 'hashbrowns')
2 cans cream of chicken soup
1 stick butter
2 Cups grated cheddar cheese
2 cups sour cream
2 TBS dehydrated onion
salt & pepper to taste
garlic powder to taste

Boil potatoes with the skins on. Cool and peel. (I grate them right into the bowl after everything else is mixed.)
Combine in large bowl: butter and soup. Heat in microwave until easily combined.
Add sour cream. cheese. onion & spices.
Mix together. Add grated potatoes or hashbrowns.
Put in 9x13 pan. Bake at 350 for 45-60 mins uncovered.

PS - I've found it turns out funny using hashbrowns, so this is the one place I take my time and do it right. It also turns out better if you refrigerate it overnight. You can add crumbled up crackers on top, but Ryan hates it so I don't.