Dear Publishers, Please feel free to publish the following article (in its entirety) in your publications as long as the bio at the end of the article is included and the link is made active at websites and if possible, in newsletters. Please do not make changes without permission. A courtesy copy of the publication this article is included in would be appreciated; my e-mail is [EMAIL PROTECTED]
Roasted Chicken Soup with Cheddar Garlic Biscuits This is an untraditional, but quick and very delicious way to make chicken soup. My family loves it. Roasted Chicken Soup 1 lb. Boneless Skinless Chicken Breast 4 Carrots, Cut Into 1/2-Inch Slices 2 Celery Stalks, Cut Into 1/2-Inch Slices Cooking Oil Seasoning Salt Water Chicken Bouillon Cubes Onion Powder 1 garlic clove, minced Salt and Pepper Place the chicken breast on a baking pan along with the carrots and celery. Sprinkle with seasoning salt (amount is up to you) and drizzle with a little oil, then mix all together with a large spoon, spatula or your hands. Roast in a 375*F oven for 30-35 minutes or until chicken is done and carrots and celery are tender. While chicken mixture is roasting, fill a dutch oven about 1/3 of the way with water and add enough chicken bouillon cubes to give it good flavor. Also add the onion powder, garlic and salt and pepper. When chicken mixture is done, add it to the water/bouillon mixture and heat on medium-high until heated through. Serves 4 Cheddar Garlic Biscuits 2 Cups All-Purpose Flour 1 tsp. Salt 2 tsp. Baking Powder 1 Garlic Clove, Minced 1/2 C Butter (no substitutes) 1/2 C. Cheddar Cheese 2/3 C. Milk Mix the flour, salt, baking powder and garlic in a large bowl. Cut 5 1/2 Tbsp. of the butter in chunks and add it to the flour mixture and cut it in with a pastry cutter or fork until the mixture has relatively small pieces of butter throughout. Add the cheese and mix, then the milk and mix only until combined (over-working the mixture will lead to tough biscuits). If mixture is sticky, add a little flour. Shape into biscuits a couple inches wide and an inch or so tall with your hands and place on the baking sheet that you roasted the chicken & vegetables on (don't clean it... the drippings add flavor to the biscuits). Bake in a 425*F oven for about 12 minutes until bottoms are golden brown. Melt the remaining 2 1/2 Tbsp. butter and drizzle over the biscuits. Makes 9-12 biscuits. For more delicious chicken recipes, check out the Down-Home Chicken Recipes E-book here: http://homemakersjournal.com/chickenrecipes.htm For more biscuit and bread recipes, check out the Breads, Muffins and More Recipe E-book here: http://homemakersjournal.com/breads.htm Get Monica's FREE weekly e-zine for homemakers! To subscribe, just send a blank e-mail to: [EMAIL PROTECTED] [Non-text portions of this message have been removed] THINGS TO KEEP IN MIND WHILE USING ARTICLES POSTED ON THE GROUP: 1. Print the article in its entirety. Don't make any changes in the article . 2. Print the resource box with all articles in their entirety. 3. Send the Author a copy of the reprinted article or the URL where the articles was posted. Anything short of following these three rules is a violation of the Authors Copyright. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/ReprintArticles-Paradise/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/ReprintArticles-Paradise/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
