SusieHomemaker

Broccoli and Cheese

• 2 Tbsp butter or margarine
• ¼ C onion, chopped
• 2 Tbsp flour
• 2½ C milk
• 12 oz pasteurized prepared cheese product (Velveeta), cut in cubes
• 1 Pkg frozen chopped broccoli, thawed and drained
• Pepper to taste

In large saucepan, melt butter.  Add onion and cook 5 minutes, stirring occasionally until onion is tender.  Add flour and cook until bubbly, then stir in milk.  Bring to boil, then reduce heat and let simmer 1 minute.  Add remaining ingredients and cook until cheese melts and soup is heated through, stirring occasionally. 

Chicken and Dumplings

• 1 Whole chicken
• Poultry Seasoning
• 1 Stick Butter
• 1 Qt. Heavy Cream
• 2-4 Cans homestyle bisquits
• Salt and pepper, to taste

Place chicken in large stew pot, covering with water.  Add poultry seasoning and boil until thoroughly cooked (internal temperature of chicken should reach at least 165 degrees).  Remove chicken and strain broth.  Once cooled, peel apart chicken into bite size pieces and set aside.  Return broth to pot, add butter and cream.  Bring to boil, then reduce heat to simmer.  Drop quartered bisquits into broth mixture stirring occasionally to prevent scalding or burning.  Once dumplings are no longer buoyant and add chicken, salt and pepper.  Continue heating until warm.  Serve with crackers, cornbread or toast.

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