More Recipes Received

Today, I received mail for two swaps. Tulsi E from Utah sent me recipes for Chicken & Rice Chowder and Potato-Cheese Soup for the "Souper" Bowl Sunday recipe swap, and Karen W from Germany sent me a recipe for Kalter Hund (or Cold Dog) for the Comfort Food Recipe Swap. Karen also sent me a cute little ATC that features her four cats - two of them resemble my cats!

Chicken & Rice Chowder

4 1/2 c chicken broth
1/2 c water
3 cooked, cubed ckn
2 tsp thyme
1/2 c brown rice
1 Tbs olive oil
4 cloves garlic, pressed
1 lg chopped onion
2 chopped carrots
1 stalk chopped celery
3 Tbs flour
1 1/2 c milk

In a large saucepan, bring chicken broth and water to a boil and add chicken. Add thyme and season with salt and pepper; add rice. Reduce heat. In a skillet heat olive oil. Add garlic, onion, carrots and celery. Add flour and mix. Add to broth. Stir in milk. Stir until thickened.

Potato-Cheese Soup

8 c peeled and chopped potatoes
4 c water
3/4 c chopped onion
1 Tbs chk boullion granules
1/4 tsp pepper
10 oz pkg broccoli
2 c shredded cheese
12 oz can Evapo milk
can add ckn, or ham cubes

In a 5-6 qt crock pot, combine potatoes, water, onion, granules, and pepper. Cover; cook on low setting for several hours or high for fewer hours. Stir in cheese, broccoli, and milk into soup. Cover; cook on low for 1 more hour. Mash slightly. Variation: chicken, ham cubes.

Kalter Hund (Cold Dog)

150 g plain chocolate (5.29 oz)
450 g full milk chocolate (5.87 oz)
150 g coconut fat (5.29 oz)
200 mL whipping creme (7/8 cup)
2 pkg Dr. Oetker Vanilla Sugar (about 0.71 oz)
250 g butter biscuits (8.82 oz)

1. Line a rectangular tin or bread tin with a freezer bag cut open for the purpose.
2. To make the chocolate mixture, coarsely chop the milk and plain chocolate. Finally chop the coconut fat, put in a pan with the chocolate and cream and melt, stirring well. Finally, stir in the vanilla sugar.
3. Line the prepared tin with a layer of butter biscuits, breaking the biscuits into pieces if necessary. Spread some of the chocolate mixture on top, just enough to cover the biscuits. Fill the tin with alternate layers of chocolate mixture and biscuits (7-8 layers).
4. Refrigerate the tin for about 5 hours or, even better, overnight so that the chocolate mixture sets properly.
5. Remove from the tin by loosening with a knife and pulling gently at the freezer bag. Place it very gently on a plate and carefully pull off the freezer bag. It is best served chilled and cut in slices.