Well, its great to be here putting together another What’s For Dinner Hillbilly Newsletter.  In April of 2009 my husband started a mobile veterinary business called “Dr. Dan’s Ark”.  I have been very busy helping to get things rolling and maintaining the office, with a little help from my friends…thank you guys. Anyway, I am finding a little time here and there to try new recipes and forward them on to you. With the cold weather we are having I thought it appropriate to share a soup with you this month and a few other goodies.

If you are interested in any information concerning Dr. Dan’s Ark you can find us at www.doctordansark.com.  We can also be followed on Facebook.

 CHICKEN AND WILD RICE SOUP

2 tsp. olive oil

1 cup onion, diced

1 cup carrot ,diced

1/2 cup celery, diced

1 tsp. oregano

1 tsp. thyme

2 chicken bouillon cubes

6 cups chicken broth, divided

2 cups leftover or fresh cooked chicken, shredded

1/4 cup cornstarch

1 cup milk

1 box Uncle Ben’s wild rice, prepared

Heat olive oil in large pot or dutch oven over medium heat.  Add the onions, carrots and celery sauteing until vegetable begin to soften. 

Add garlic, oregano, thyme, salt and pepper to season, bouillon cubes and saute another 2 minutes.

Add 5 1/2 cups of the chicken broth and simmer on low for about 20 minutes.  This is a good time to prepare your rice.

Combine cornstarch with the remaining 1/2 cup of chicken broth and stir till combined.  Whisk cornstarch mixture and milk into broth, soup will begin to thicken a little.

Add in shredded chicken and prepared rice, heat through and serve.

CRUSTY ITALIAN BREAD

I like to let the bread machine do all the work but I prefer to bake in the oven, just a better taste I think.  You can always use a kitchen aid mixer or similar to make your dough as well.

4 cups all purpose flour

1 Tbsp. brown sugar

 1 1/3 cup warm water

1 1/2 tsp. salt

1 1/2 tsp. olive oil

2 tsp. or 1 pkg. active dry yeast

1 egg

1 Tbsp. water

2 Tbsp. cornmeal

Place flour, rown sugar, warm water, salt, olive oil and yeast in the pan of the bred machine . Select dough cycle; press start.

When cycle is finish punch down the dough and turn out onto flour surface and form into two loaves.  Place loaves on a baking sheet or stone sprinkled with cornmeal.  Cover and let rise until doubled, about 40 minutes.

Preheat oven to 375 degrees. 

In a small bowl beat together egg and water.  Brush onto risen loaves.  Make a single long, swift cut down the center of loaves with sharp knife.

Bake for 3-35 minutes or until loaves sound hollow when tapped on the bottom.

SWEET BLACKBERRY COBBLER

2- 10 oz. frozen blackberries (defrost a little)

2 cups sugar

2 cups all purpose flour

2/3 cup solid vegetable shortening

1 tsp. salt

4-6 Tbsp. cold water

2 Tbsp. melted butter

2 Tbsp. sugar for topping

Mix berries and sugar and set aside, they will become syrupy (I think that’s a word)

Mix flour and salt in bowl.  Cut in shortening and add enough water to make the pie crust workable.

Talk half of pie dough and roll out to go in a 9×13 pan, make sure to take up sides a little.

Place berry mixture on top of bottom crust, roll out and place top crust on top of berry mixture.

Brush top crust with melted butter and sprinkle with sugar.

Bake at 350 degrees until cobbler is bubbly and crust is browned.  Great served with vanilla bean ice cream.

I hope you enjoyed this edition of What’s for Dinner Hillbilly.  See ya’ll next month!

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