Cream of Chicken Soup

I make my own non-dairy version of cream of chicken soup, but you can use regular milk to make your own. This is easy and quite tasty, I don't think I will ever be able to go back to the condensed versions I buy in the store.

3 TB margarine/butter
3 TB flour
1 c. chicken broth
1 c. milk or milk alternative
1 bay leaf
salt to taste
pepper to taste
chicken pieces (optional)

In a large frying pan on medium heat, mix margarine and butter until smooth. Then add broth and mix until smooth. When mixture has thickened, add milk and mix until smooth. Add bay leaf, salt and pepper and chicken. Turn heat down to low and simmer for about 10 minutes to allow the bay leaf flavor to penetrate the soup. When finished, remove the bay leaf. You can just eat or add to your other entrees as is.

Soy ice cream

I came across this recipe and served it at my husbands birthday dinner along with some other dairy ice creams. This was a HUGE hit. My guests were scraping at the bowl and it was enjoyed far more than the dairy versions. I'm not a big soy milk fan, but I LOVED this.

2 c. soy creamer
2 c. soy milk (I use the Silk brand. It is by FAR the best)
1 vanilla bean (or 2 tsp vanilla- the real stuff.)
3/4 c sugar
*2 TB arrowroot (this is optional. I didn't use it, but it will make your ice cream thicker.)

Mix 1/4 c of soy m ilk with 2 TB of arrowroot and set aside.

Mis the soy creamer and soy milk together in a saucepan. Slit the vanilla bean lengthwise, and scrape the seeds into the milk. Drop the bean shell into the milk too. Bring to a slight boil, then lower temperature and simmer very gently for about 30 minutes.

Remove bean shell. Stir in the sugar, and bring to a boil again. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediatly cause the liquid to thicken (not a lot, but a noticeable amount, it will thicken as it cools.)

Chill the ice cream mixture .Freeze according to your ice cream maker's instructions.

*If you are using vanilla extract.

Mix 1/4 c soy milk with 2 TB arrowroot and set aside.

Mix soy creamer, soy milk, and sugar together ina saucepan. When the mixture has just started to boil, take off the heat and stir in the srrowroot slurry. This should immediately cause the liquid to thicken.

Stir in the vanilla extract.

Chill ice cream mixture.Freeze according to your ice cream maker's instructions.

Chicken Salad

I've never been a big fan of chicken salad. But I recently found a recipe that I really like. I made it for my sisters baby shower and it was a hit, and I'm still eating the leftovers.

2 c. cooked chopped chicken (I use canned chicken)
1/2 tsp salt
1 c. red grapes, cut in half
2 TB lemon juice
1 c diced celery
1/2 mayonnaise
1/4 c silvered almonds

Mix chicken celery and grapes together. Then add salt, and lemon juice. Then mix in mayo and almonds.

I really like serving these on croissants!