First Tuesday Recipes for May

One of the things I’ve been reading about is that people are cooking more during this pandemic. The grocery store shelves bear this out, at least in the baking aisle: there’s no yeast, no cake mix, and limited flour and sugar. At our local store, there has been a limit on the number of eggs one can buy, too. Is it any wonder that images of baked goods look even better than usual right now?

This month I’m focusing on things you can make mostly without baking ingredients. Hopefully these recipes have ingredients that are easier to find at the moment. I’ve got a hearty salad, a soup that even the kids will eat, and a chicken noodle casserole.

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Avocado Salad

with thanks to my aunt!

Salad:

1 ripe avocado, sliced

1 small can Mandarin oranges

1 handful black olives, sliced

1/2 small red onion, sliced

Dressing:

1 T. white wine vinegar

4 T. vegetable oil

1/2 t. Dijon mustard

pinch salt and pepper

Place salad ingredients in large bowl. Whisk dressing ingredients; pour over salad and toss gently to coat. Serves 2.

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Broccoli Cheese Soup

with thanks to my mom!

1 10-oz. pkg. frozen chopped broccoli

1 can cream of mushroom soup*

1 soup can milk

4″ Velveeta cheese, cubed

Cook broccoli according to package directions and drain well.

In a medium saucepan, whisk soup and milk. Heat slowly over low heat and add cubes of cheese. Stir until cheese is melted. If necessary, add a little more milk to thin the soup. Add broccoli and cook, stirring, until heated through.  Serves 4.

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Jeanne’s Noodle Casserole

2 c. egg noodles, cooked in salted water according to package directions

1/2 – 1 c. cooked chicken, cut into bite-sized pieces

1 c. frozen peas

1/2 c. sliced mushrooms

1 can cream of chicken soup*

1/2 soup can milk

Parmesan cheese

Preheat oven to 350 degrees.

In a large bowl, combine cooked noodles, chicken, peas, and mushrooms.

In a small bowl, whisk soup and milk. If the mixture is thicker than heavy cream, add a little more milk to thin it. Pour soup mixture over noodle mixture and mix to coat well.

Pour into greased 1 1/2-qt. casserole dish. Sprinkle with Parmesan cheese.

Bake for one hour.

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*If you prefer not to use canned soup (which is high in sodium) or if it is not available, the following mixture works well as a substitute. I use it all the time. You’ll still need to add the milk called for in the main recipe.

1 T. butter

3 T. flour

1/2 c. low-sodium chicken broth

1/2 c. milk

pepper

handful sautéed mushrooms, if recipe calls for cream of mushroom soup

Melt butter in a small saucepan over medium heat. Stir in flour and whisk until smooth and bubbly. I’ve found it necessary sometimes to add a little more butter. Remove from heat.

Add chicken broth and milk, a little at a time, stirring until mixture is smooth.

Heat mixture over medium heat and bring to a gentle boil. Cook until mixture is slightly thickened, stirring constantly. Remove from heat and add pepper to taste.

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Enjoy!

Until next time,

Amy