The Countryside Cookbook — 100/4
In the Kitchen — Recipes
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Chicken Gnocchi Soup
In case you need any soup recipes for your magazine, this one is awesome. I had it at the church soup supper last night, and thought I would share it with you. This makes eight bowls.
3 tablespoons butter
2 tablespoons olive oil
3/4 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
4 cloves minced garlic
Salt and pepper
1/3 cup flour
4 cups chicken broth
1 1/2 cups half & half
2 cups chicken (cooked and cut into small chunks)
1 pound potato gnocchi
3 cups fresh baby spinach (remove stems)
1 tablespoon fresh chopped basil (dried is OK too)
Fresh parmesan for serving (optional)
In large pot, heat butter and oil. Add onions, carrots, celery and garlic. Season with salt and pepper and cook over medium heat until vegetables are tender. Stir often.
Sprinkle the flour into the pot and stir into the vegetables. Cook 3 minutes, stirring often. Stir in chicken broth 1 cup at a time followed by half & half.
Add cooked chicken. Bring to a simmer and maintain for 20 minutes. Stir often. Season with salt and pepper to taste.
Cook gnocchi separately to package directions. Add to soup along with spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated parmesan cheese.
— Kelly Weiler
The Best Summer Salad
1 clove garlic
Salt and pepper
Cut up garlic. Mix with greens, olive oil, vinegar and serve. Salt and pepper to taste.
— Scott Fernhaber
Grandma’s Crusty Cottage Cheese Bread
Grandma Jones lived in Medford and gave me this recipe back in 1974. It was her Cottage Cheese Bread, so likely it goes back a lot further than that! It actually was a great recipe.
1/2 cup sugar
1/4 cup salad oil
3/4 cup cottage cheese (large curd is best)
2 teaspoons salt
3 1/2 cups flour
Dissolve one yeast cake or one package of dry yeast in 2 cups warm water in large mixing bowl.
Combine sugar, salad oil, cottage cheese and salt in a saucepan. Stir on low heat until just warm. Add sugar mixture to yeast and water, and then add flour.
Beat with electric mixer for 3 minutes until it begins to form a firm, non-sticky dough. (Add more flour if it’s sticky.)
Turn out on floured board and knead until firm. Put in a oiled bowl and set in a warm place to rise until double in size.
Then, form into loaves and let rise until double.
Bake for about 45 minutes at 350°F.
Mix butter and garlic salt (or regular salt) and apply thinly over top of loaves.
— Linda D.