Catherine's Recipe Box

Note: The batter for this recipe stores very well in the refrigerator. In fact, the original recipe is for 48 muffins to be made over the course of no more than 6 weeks. A great idea if you have room in the refrigerator and your family prefers fresh muffins. Personally, I made them all at once and put some of them in the freezer and some of them went to work with me. The following recipe makes about a dozen and a half muffins. I found the batter much easier to work with after it was in the refrigerator for about a day. It is important to note that if your granola has sunflower seeds in it, they may turn green when they come in contact with the baking soda - this reaction has to do with pH levels and is perfectly safe to eat. Ingredients 2 cups granola cereal 1 1/2 cups sugar 2 1/2 cups all-purpose flour 1 tablespoons baking soda 1/2 cup vegetable oil 2 cups buttermilk (or substitute ) 2 eggs 1 cup blueberries (optional - or raisins, or cut up apricots, or chocolate chips, or your...

Note: I made this up last night when I couldn't find a recipe that I really liked. I drew my inspiration from the internet. I drew my ingredients from my refrigerator. I used the extra wide kind of noodles (because that is what I had open), but it probably would have been better to use the medium kind so that they would stay on your spoon when you try to eat it. This is a very hardy soup that is easy to put together. Total prep time is about 45 minutes. Makes about 8 servings. Ingredients 2 quarts of chicken broth/stock OR 2 quarts of water + Better Than Bouillon 2-3 cups of cooked chicken, in small bite-sized pieces 1-2 cups of egg noodles, uncooked 1 1/2 cups of diced carrots 1 1/2 cups of diced celery 1 small onion, chopped 2 cloves of garlic, chopped 1 Tbsp Rosemary 1 Tbsp Thyme 1 tsp Basil Directions Bring broth to a boil. Add in carrots, celery, onion and garlic. Return to a boil and then decrease heat to an active simmer. Add in rosemary, thyme, and basil. Simmer f...