Extended Family Recipes

Recipes from our families to yours...

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March 21, 2008

Leftovers Chicken Taco Soup

Recipe from Ginny



Sometimes near the end of the month, we begin to wonder... "How can I make a meal out of what we have here?" Here is what I came up with today, it's good enough to eat. Use a BIG spoon.




"What's in the cupboard" Chicken Taco soup



  • 1 can Progresso vegetarian vegetable soup
  • 1 12.5 ounce can cooked chicken [or cold leftover chicken without bones]
  • 1 can tomato bisque soup
  • 1 can garbanzo beans [undrained]
  • 1 small can dark red kidney beans [undrained]
  • 1 envelope taco seasoning mix
  • any cold leftover veggies from the frig
  • 1 dash tabasco sauce


    1. place all ingredients in a large pot and heat well.
    2. Serve with tortilla chips or fritos corn chips.

  • March 20, 2008

    Sue Bee's Honey &
    Lavender Ice Cream

    Recipe from GillianIvy



    I got this recipe from Aunt Sue, formerly known as Sue Bee Honey or Shih Tzu. Bwahahaha, no one really called her that, but it was fun to say "Shit, Sue" to her... She's Sue Gardner now, So Sue "G" Honey, though Gardeners do have bees in their gardens. This recipe will require an ice cream maker, or creativity. I heard you can use two different sized coffee cans, one that can fit inside of the other, put mix in inner can and ice and rock salt in outer can and roll on the floor back and forth forever.

    Sue Bee's Honey &
    Lavender Ice Cream



  • 2 cups Milk
  • ¼ cup Honey
  • ¼ cup Lavender
  • ¼ cup Sugar or Honey (separate from previous)
  • 1 cup Heavy Cream
  • 1 tsp Vanilla
  • 5 egg yolks

    1. Combine the first three ingredients in a saucepan. Simmer for 5 minutes and let steep for up to 5 minutes longer. Strain thoroughly through a sieve.
    2. Return the milk mixture to the sauce pan and add 1/4 cup of sugar or honey, 1 cup of heavy cream, 1 tsp of vanilla and 5 egg yolks.
    3. Simmer while stirring for 5 minutes. Mix will start to thicken like custard, remove from heat and cool.
    4. Pour into the ice cream maker. Add ice and rock salt to outer area and crank until frozen. lasts up to a month in the freezer.