MAM'S MEALS

Ingredients 1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1/2 pound chopped cooked chicken breast   (or cooked roasted chicken) 1 1/2 cups egg noodles 1 cup sliced carrots 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste Directions In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 1/3 cup finely chopped carrots 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediate...

6 large eggs 2 tbsp. milk 1/4 tsp. garlic powder kosher salt Freshly ground black pepper 1 tbsp. butter 1 tbsp. chopped fresh chives 18 slices bacon 2 c. shredded Cheddar DIRECTIONS In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. In a nonstick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes, then stir in chives. On a cutting board, lay out three strips of bacon. Sprinkle the bottom third with cheddar and top with a large spoonful of scrambled eggs. Roll up tightly. Repeat with remaining cheese and eggs. Return skillet to heat and add bacon roll-ups seam-side down. Cook until crispy on all sides, then transfer to a paper towel-lined plate to drain fat. Serve.