January Snowmen

 

 

Welcome to Red Couch Recipes!  Maybe if I do a Snowmen table, we will get some snow, but that hardly seems likely since we reached 54 degrees yesterday!  We  are badly in need of snow here in Utah this year..

 

 

I have had these huge Snowmen mugs for years, and have never used them, no not ever, until yesterday.  They are just too huge for hot cocoa, but then I realized they are perfect for soup!  I bought them years ago at Hallmark.  

 

I set the table with these hob nail glasses as they reminded me of snowmen's coal eyes.

 

 

 

I used both a red and an orange (because of his carrot nose) napkins in a coral napkin ring.

 

By each placesetting, I placed a little red votive.  We have been using these frequently at dinner to help brighten up the dark January nights.

 

 

I placed some aqua snowflakes with the pine cones; thought it went well with the Snowman mug's hat.

 

 

When I was setting this table, I did think it was a bit odd, but somehow it came together all right, at least I thought.

 

I wish you a happy January day. Thanks for dropping by Red Couch Recipes!

 

 

Posted with Tablescape Thursday

Bonnie's Hotel Utah Creamy Chicken Noodle Soup

 

 

 

 

Bonnie's, a fellow blogger, Hotel Utah Creamy Chicken Noodle Soup is my favorite soup to bring to people when they are ill.  I just put it in a quart jar and bring some bread or crackers.  It is also my youngest daughter's favorite soup.  When Bonnie was raising her children she used to bring her children to the famous Hotel Utah in Salt Lake City, and they would order Creamy Chicken Noodle Soup as a starter.  This is Bonnie's wonderful rendition.  Bonnie is the host of the blog City Home/Country Home where she has tremendous talents for handicrafts such as needlepoint, crocheting and knitting, and also is a wonderful cook.  She makes the cutest knitted foxes and bunnies.  I am a "souper, " and if you are a "souper" you will love it too -- rich creamy and so soul satisfying. 

The building that used to host the Hotel Utah, has been renamed, repurposed and beautifully and lovingly restored.  It has been renamed as the Joseph Smith Building,  for the founder of the Latter-Day-Saint faith.  It has three restaurants, rooms for rental, administrative offices, and an LDS chapel.  Here are a few pictures of it around Christmas this year.  I love visiting Salt Lake City any time of the year, but at Christmas it is truly a wonderful experience. 

Before I go any further, I want to say thanks to my Fairy Blog Mother Linda .  I love the wintery window she added.  Somehow, she just knows what I like, and it is so fun to open up my blog and see the changes she makes.

An Incredible Chandelier
 

The Stained Glass on the Ceilings.

An exquisite tree named the "Pearl of Great Price," after our book of scripture.  The exterior of the building is also amazing, but it was dark when we visited.

 

 

Bonnie's Hotel Utah Creamy Chicken Noodle Soup

When making Bonnie's soup, the only change I make is to add more half and half.

 

2 teaspoons of chicken soup base (Bouillon)

3 cups of chicken soup stock ( I use canned.)

2 Tablespoons of butter or olive oil (or combination of both)

2 cups chopped carrots

2 cups chopped celery

¾ cup chopped onion

2-10 oz. cans of cream of chicken soup (Campbell's is fine)

2 cups half and half

3 Tablespoons of butter

3 Tablespoons of all-purpose flour

2 cups of cooked diced chicken

4 cups of cooked noodles (I use the wide noodles.)

Salt and Pepper to taste -- I pepper liberally.

Heat the 2 tablespoons of butter in the bottom of a large Dutch oven. Add the carrots, celery, and onions; simmer until the vegetables are translucent.

 

Pour in the stock and soup base and bring to a boil. Add the canned soup and half and half. 

In a small sauce pan, melt the 3 tablespoons of butter. Stir the flour into the butter, and cook for 2 minutes, stirring constantly. Do not let the flour mixture brown. Add the roux to the Dutch oven and stir to thicken the soup. Let it come to a low boil and cook for 3 minutes more.

 

Add the cooked chicken and noodles and stir  well to distribute.

Season to taste with salt and freshly ground pepper. 

 

In the tureen waiting to be served.

 

 Thanks for a wonderful recipe Bonnie!  Also thanks for dropping by Red Couch Recipes!

Christmas Morning Casserole

 

Every year on Christmas morning we make this egg casserole that we call Christmas Morning Casserole before we open presents.  When our children were younger, they did not like to eat breakfast before the present opening, but this year I took the jingle bells to wake them up, and, GASP, they didn't even get into their stockings until after breakfast.  This was the casserole that my mother-in-law, Geniel, served in my husband's home for Christmas.  It is the perfect casserole for Christmas morning, as it is very substantial and filling, since we usually don't eat lunch on Christmas day.  We usually serve it with some potato patties and some fruit.

 

Of course you don't have to wait until Christmas to make it...

 



Just wanted to give you a view of my Christmas-y silver plated serving ware.  There is a tree and snowman too.  I think they were made by the International Silver Company.

Christmas Morning Casserole Recipe

  

11 eggs
1/2 cup flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup (1 cube) melted butter
1 pint small curd cottage cheese
8 ounces grated Monterey Jack cheese
8 ounces grated Cheddar cheese
1 4-ounce) green chilies
1 pound cubed ham or 1 pound cooked bacon,
cut into small pieces
paprika

Beat eggs in blender.  While blending eggs, add flour, salt, baking powder, and butter.  In a separate large mixing bowl, mix cottage cheese, Monterey Jack Cheese, Cheddar cheese, chilies, and ham or bacon; blend well with large spoon.  Add egg mixture to cottage cheese mixture and mix well.  Pour into a 9 x 13-inch buttered casserole dish.  Sprinkle with paprika.  Bake at 400 degrees for 20 minutes and then reduce oven heat to 350 and bake for another 20-25 minutes.  Bake uncovered and allow to cool for 5 minutes before serving.  May be mixed the night before, covered, and refrigerated, so it can be baked the next day.