Ree’s Wonton Soup

MINE 

 

Ingredients

6 cups low-sodium chicken broth

Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage) 

2 to 3 tablespoons soy sauce 

1 tablespoon minced ginger 

4 scallions, white and green parts separated, thinly sliced 

2 cloves garlic, minced 

1 small red pepper, seeded and thinly sliced 

One 14- to 16-ounce bag frozen pork dumplings 

Directions

1. Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.
2. 
   
   
   
   

Grandma Janice’s POPPY SEED BREAD

 Grandma J would make poppy seed bread almost every Saturday or one day during the week when we lived in Texas. She watched Spencer when he was young and they would make or eat this all the time!  I had it all the time and when we would go over on Saturday to either mow yards or visit we had poppy seed bread! I FORGOT how amazing this bread is!! 

Grandma J’s Poppy Seed Bread

BEAT WELL

3 Eggs

2 1/4 cup sugar

1 1/2 cup oil

BEAT TOGETHER

1 1/2 tsp salt

1 1/2 tsp baking powder 

3 cups flour

1 1/2 tsp vanilla extract

1 1/2 tsp butter extract 

1 1/2 tsp almond extract

1 1/2 cup milk 

1 1/2 TBL SPOON poppy seed

Makes 2 loaves

Grease and flour 2 pans

350° for one hour 

Grandma Janice’s Banana Bread