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CHICKEN NOODLE SOUP

Source: The Yellow Farmhouse Cookbook by Christopher Kimball

1 3-4 pound chicken or same amounts of parts
Salt and freshly ground black pepper, to taste
3 tablespoons butter
1 large onion, quartered
3 medium carrots, chopped coarsely
2 whole bay leaves
12 whole cloves
3 medium celery stalks, chopped coarsely
?? cup onion, chopped finely
?? cup carrot, chopped finely
4 ounces egg noodles
1 cup frozen peas
2 tablespoons flat-leaf parsley, chopped finely

Cut chicken into 10 pieces, cutting each breast half in half again. (Cutting should leave 4 breast pieces, 2 legs, 2 thighs and 2 wings). Rinse and pat dry with paper toweling. Season liberally with salt and pepper.

In 6-8 quart stockpot or large cast-iron Dutch oven, heat butter over medium-high heat until foam subsides. Brown chicken parts on both sides in 2 batches, about 10-15 minutes for each batch.

Pour off excess fat, leaving no more than 2 tablespoons. Return all parts to pot, adding 2?? quarts cold water along with next 5 ingredients and bring to boil.

Reduce heat to simmer. Cook uncovered until chicken is cooked through and broth is nicely colored and flavored, about 45 minutes.

Remove chicken and reserve. Strain soup through double layer of cheesecloth into bowl, then return to pot.

Taste and add salt and pepper, if desired. Return to simmer. Add chopped onion and carrot; cook until carrot is barely tender, about 3-4 minutes.

Meanwhile, chop chicken into bite-size pieces, discarding skin and bones. Add noodles, peas and chicken; simmer until noodles are cooked, about 5-7 minutes. Stir in parsley and serve.

Makes 4-6 servings.

Note: If some of soup is to be served next day as leftovers, cook pasta separately. Spoon into individual serving bowls, then top with soup. Otherwise, noodles will swell overnight, absorbing much of broth.




TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING

Cake:
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

Frosting:
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

For cake:
Preheat oven to 325?°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

Serves 10.
Bon App?©tit - October 1994




ONION CHEESE BREAD

1 large baguette or French bread

Onion topping:

2 tablespoons olive oil
2 cups sliced sweet onions
1 tablespoon sugar
2 tablespoons fresh rosemary, minced
1 cup sliced green onions
1 teaspoon salt

Heat oil in 10-inch skillet. Add sweet onions, sugar and rosemary; mix well. Cook over medium heat for 5-8 minutes or until onions turn golden brown. (Sugar helps in browning.) Add green onions and salt; cook another 2-3 minutes or until onions are wilted. Set aside.

Cheese Topping:

8 ounces light cream cheese, softened
?? cup Parmesan cheese
1 egg
1 teaspoon salt
1 cup turkey, ham or turkey ham, minced very finely

Heat oven to 425 degrees. In small bowl, blend cream cheese, Parmesan cheese, egg, salt and ham or turkey. Mix well.

Just before serving, cut baguette in half lengthwise. Spread each half with cheese topping to cover. Arrange onion mixture on top of cheese. Bake in preheated oven for 10-12 minutes or until browned lightly.

Cool 5 minutes before slicing into 5-inch long pieces. Serve immediately.




SMOKY MOUNTAIN GRAVY

Source: Are You Hungry Tonight? A cookbook composed of recipes for more than 50 of the rock 'n' roll legend's favorite foods. To big-time Elvis fans, the great photographs of him at various stages of his career will undoubtedly be as important as the recipes.

1/2 pound mild sausage
3 tablespoons flour
2 cups milk
Salt and pepper, to taste

In large skillet, crumble sausage and cook over medium-high heat, stirring constantly, until browned. Reduce heat to medium and sprinkle flour over browned sausage, stirring constantly.

When mixture is smooth, gradually whisk in milk. Continue stirring until gravy is creamy and comes to gentle simmer, about 3 minutes. Season to taste with salt and pepper.

Makes 8 servings.




PEANUT BUTTER 'N' FUDGE-FILLED BARS

Source: Quaker Oats

2 cups brown sugar, packed firmly
1 cup (2 sticks) margarine, softened
?? cup plus 2 tablespoons peanut butter, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
?? teaspoon salt (optional)
2 cups old-fashioned or quick oats, uncooked
1 14-ounce can sweetened condensed milk
1 12-ounce package semisweet chocolate chips
2/3 cup chopped peanuts

Heat oven to 350 degrees. Spray 13-by-9-inch baking pan with nonstick spray. Beat brown sugar, margarine and ?? cup peanut butter until light and fluffy.

Beat in eggs, one at a time. Add combined flour, baking soda and salt; beat until mixed well. Stir in oats; mix well. Reserve 1 cup oat mixture and set aside. Spread remaining oat mixture evenly into prepared pan.

In small saucepan, combine milk, chocolate chips and remaining 2 tablespoons peanut butter. Cook over low heat until chocolate melts, stirring constantly. Remove from heat; stir in peanuts. Spread mixture evenly over crust in pan. Drop remaining oat mixture by teaspoons evenly over chocolate mixture.

Bake in preheated oven 25-30 minutes or until lightly golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.

Makes about 32 bars.




SHORTBREAD COOKIES

Source: A Cleveland Collection
by Jr League of Cleveland

Here is a quick and easy cookie recipe using Olivio* sticks.

3 1/2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup sugar
1 1/2 cups (3 sticks) Olivio

Heat oven to 350 degrees. Combine ingredients in electric mixer and beat until blended well. Press into ball. Roll out on lightly floured surface to 1/4-inch thickness. Cut into 1 1/2-by-2 1/2-inch rectangles.

Bake on ungreased baking sheet for 12-15 minutes. Remove with spatula to cooling rack. Let cool.

*Olivio, the first spread made using extra light olive oil and canola oil, a "heart-healthy" blend that is just what the doctor ordered.

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For Two...

CARAMEL-RUM FRUIT DIP