Beef, Tomato, and Macaroni Soup

Loertscher re-creation of the Dairy Keen's classic - fondly known simply as 'Dairy Keen soup'

1 can tomato juice (12 oz)
1 can V8 juice (12 oz) - we use the spicy hot flavor
1/3 lb hamburger
worcestershire sauce
tabasco
penné pasta
parmesan cheese

Cook pasta according to package directions. Brown hamburger and combine with vegetable juices in medium pot. Add worcestershire sauce and tabasco to taste. Heat soup until hot.
Place pasta in bowls, spoon soup over the top, and top with cheese.

Serves 2-3.

Chicken Noodle Soup

a classic

4 chicken breasts or thighs
chicken bullion (enough for 6 cups broth)
egg noodles (8 oz or 4 large handfuls)
1 medium carrot
3 stalks celery

Place chicken in soup pot and add 8 cups water. Turn heat to high. While water is heating, chop carrots and celery and add to pot. Stir occasionally. When water boils, reduce heat but keep at a low boil. Add noodles. Chicken should be cooked through at this point; remove from pot and let cool slightly. Add bullion and stir until dissolved. Chop chicken into bite size pieces and return to soup. Cook until noodles are nearly done, then turn off heat and let cool to a comfortable eating temperature.

Serves 4 generously.

Italian Chicken

From the Loertscher family

chicken breasts or thighs
bottled Italian dressing

Place chicken (frozen or thawed) in a dish or zippered bag. Add enough dressing to coat chicken. Cover and refrigerate at least 2 hours, tossing or turning occasionally. Grill or pan fry until chicken is cooked through.

Scalloped Potatoes

Sources? Just google 'scalloped potatoes' ... I read a bunch of recipes online and then came up with this one.

8 cups extra-thinly sliced potatoes
1/4 c onion
5 tbsp butter
2 c milk
1/2 c flour
dash nutmeg
salt and pepper
1 c grated cheese

Chop onion and sauté in butter until onion is softened and translucent. Whisk flour into milk and add to onion and butter. Reduce heat to simmer. Whisk in spices and cook until thickened. Add cheese and cook until melted, stirring often. Turn off heat, add potatoes, and toss until potatoes are coated with sauce. Pour mixture into a greased 9x13 pan, pushing top layer of potatoes down into sauce. Bake at 370 °F for 30-40 minutes, until browned on top.

Butter Cookies

Taken from Everyday Food (link includes more ways to use this recipe)

1 cup (2 sticks) butter
3/4 cup sugar
1 tsp vanilla
1 egg
2 1/4 c flour

Cream butter and sugar and add vanilla. Add egg and beat well. Mix in flour until just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Roll out and cut with cookie cutters or drop by spoonfuls on a greased cookie sheet. (We used mini cookie cutters.) Thinner cookies will be crisp and thicker cookies will be soft when baked. Bake at 350 °F for 13-15 minutes or until lightly browned.