Recipes for wild weather and rainy windy days

Wild weather, wind, a rain storm or two, has our systems confused about the seasons. It looks nice out, but when you open the door a cold wind hits. The world is green but chilly.

Ange Hayes posted a picture of Crack Chicken Noodle Soup on Facebook. Her family had enjoyed this recipe and many people asked for the recipe. Creamy broth, savory seasonings and sautéed vegetables added to the chicken make this a hearty meal soup, ideal for these blustery days.

Ange found the recipe on the 12Tomatoes website and it states the recipe was adapted from one attributed to Kleinworth & Co.

Crack Chicken Noodle Soup

3 cups chopped, cooked chicken

8 ounces spaghetti noodles, uncooked

1 cup grated, sharp cheddar cheese

8 slices bacon, cooked, drained and crumbled

1/2 yellow onion, diced

2 carrots, diced

2 stalks celery, diced

2 Tbsp olive oil

1 container (32 ounces) low sodium chicken broth

1 can (10.75 ounces) condensed cream of chicken soup

1 cup half and half

1 package (1 ounce) dry ranch dressing mix

Kosher salt

Freshly ground black pepper

Heat olive oil in a large soup pot over medium high heat and sauté onion, carrot and celery until softened. Season with salt and pepper.

Add dry ranch dressing mix and cook 1 minute, stirring until vegetables are evenly coated, then add chicken broth and cream of chicken soup.

Stir together and mix in spaghetti, bacon and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and vegetables are tender. Then, stir in the cheddar cheese and half and half.

Cook for another 3-5 minutes, or until cheese is melted and blended. Serve immediately. Yield: 8 servings.

Note: I broke the spaghetti into shorter pieces for ease of serving and eating.

Rhubarb is abundant in Odessa gardens. It thrives in the cooler weather we have been having. Brian Schorzman made a Rhubarb Crisp and brought it to Sunday coffee hour. The recipe, from Taste of Home website, was originally sized for baking in an 8 inch cast iron skillet. Brian added more oatmeal and baked it in an 8 x 11 inch glass baking dish.

The recipe calls for the addition of strawberries or apples, but Brian chose to make it with all rhubarb. The recipe is printed here as posted on the website, with my guess, as to Brian’s adjustments listed in the notes.

C. E Adams of Charlestown, New Hampshire, originally submitted the recipe to Taste of Home, and their suggest was to put the dish in the oven to bake shortly before sitting down to eat. Forty-five minutes later you will have a warm from the oven dessert.

Rhubarb Crisp

3/4 cup granulated sugar

3 Tbsp cornstarch

3 cups sliced fresh rhubarb, or frozen rhubarb, thawed

2 cups sliced peeled apples or sliced strawberries

1 cup quick cooking or old fashioned oats

1/2 cup brown sugar

1/2 butter, melted

1/3 cup all-purpose flour

1 tsp ground cinnamon

Vanilla ice cream, optional

In a large mixing bowl, combine granulated sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat evenly. Spoon into an 8 inch cast iron skillet or other oven proof skillet.

In a small mixing bowl, combine the oats, brown sugar, butter, flour and cinnamon until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 degrees until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream. Yield: 8 servings.

Notes: I used nearly 6 cups rhubarb and almost 2 cups old fashioned oats. I substituted an 8 x 11 inch glass pan for the skillet. Also, I preheated the oven.

Asparagus season is at it’s peak, and asparagus recipes pop up often in conversation. I watched a little girl during one of these conversations, shaking her head and making gagging faces. I asked her if she had ever had Asparagus Cake? She shook her head and I told her I would put the recipe in the recipe column so she could try it.

The recipe originally came from Sherie Heimbigner. She had shared it with the late Gary Floether. Back in 2006 Gary shared the recipe for the recipe column. They called it Great Cake, and Sherie recommended when someone asks what kind of cake it is, have them taste it first.

Great Cake (Asparagus)

3 cups all-purpose flour

2 cups granulated sugar

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 eggs

1 1/2 cups vegetable oil

2 tsp vanilla

2 cups grated asparagus

1 can (8 ounces) crushed pineapple

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.

Mix the dry ingredients together in a large mixing bowl. In a medium size bowl blend together the remaining ingredients and pour into dry mixture. Mix together until well combined.

Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted near the center comes out clean. Frost with cream cheese frosting if desired. Yield: 10-12 servings.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened

2 Tbsp butter

1 tsp vanilla extract

4 cups powdered sugar

In a medium bowl, mix together cream cheese, butter and vanilla at low speed. Gradually add sugar, then beat at medium speed until fluffy. Spread over partially cooled Great Cake or use with any other recipe calling for Cream Cheese Frosting.

Share you favorite spring, fruits and vegetables recipes with your fellow readers by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Watch you planters and flower pots closely. Wind can dry them out quickly even on cool days.