Here is a similar recipe that our family loves:
One box carrot cake mix
I can pumpkin
I pkg. Butterscotch chips
Mix all together and drop by spoonfuls on greased cookie sheet, bake for 15 minutes @ 350 degrees. You can add walnuts or pecans if you choose. This makes s soft cookie that is wonderful with coffee or tea!
I don’t normally care for pumpkin anything but love these cookies.
These sound great. Thanks for the recipe!
Chicken Soup with Loads
of Vegetables
From the Clinton Legacy Cookbook.. Yeee Haaa!
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 tablespoons chopped fresh parsley
1 rutabaga, peeled and quartered
6 carrots, peeled and left whole
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini
Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
Add the marrow bones, if using, and the onions, parsnips, celery, turnip, kohlrabi, and parsley. Add three-quarters of the rutabaga, 4 of the carrots, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2-1/2 hours, adjusting the seasoning to taste.
Strain, remove the chicken, and reserve, discard the vegetables, and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Skim the fat from the soup.
Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips, as well as a few pieces of chicken. Simmer about 15 minutes, or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or matzo balls. Jewish chicken vegetable soup is usually served with thin egg noodles or with matzo balls.
Tip: Make a chicken salad with the remaining chicken pieces.
If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above. Makes about 10 servings
Love that!...can’t wait to try it.