most requested recipes and a hair cut

Here's a little collection of recipes- copies of which have been repetitively requested. Even though I would love to take the credit of formulating such flavorful awesomeness, these are not original "Mandy Cliffords".

I hope you enjoy!

Meatball Soup from KSL.com studio5 recipes
Ingredients:

* 1 pound ground beef
* ½ cup Parmesan Cheese
* 2 tablespoons chopped onion
* 1 garlic clove, minced
* 2 teaspoons dried basil
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 large egg, lightly beaten
* Soup Ingredients:
* 2 tablespoons olive oil
* 1 small-medium onion, chopped
* 1 celery rib, finely chopped
* 1 garlic clove, minced
* 5 cups chicken stock
* 1 can ( 14.5 - 15 ounces) pureed tomatoes (
* 1 teaspoon Italian seasoning
* ½ teaspoon salt
* 1/3 cup pasta

Method:

Combine meatball ingredients in a large bowl. Mix well. Shape the mixture into 1 inch balls (about 4 dozen). In a skillet over medium-low heat, pour a small amount of vegetable oil. Cook the meatballs for 8-10 minutes turning often to brown all sides until the middles are only slightly pink. Remove from heat and set aside.

Soup Directions: Heat the oil in a soup pot over medium heat, add onion, celery and garlic. Cook 8-10 minutes or until vegetables are tender. Add chicken stock, tomatoes and spices. Bring soup to a simmer over medium-low heat, then add pasta. When pasta is almost cooked, add meatballs and cook for 3 minutes. Serve with bread sticks. Serves 6.

mandy's 2 cents: just the meatballs themselves are out of this world!!!


Creamy Potato Soup from KSL.com stuido5 recipes
Ingredients:

* 3 14 oz cans beef broth
* 1 cup minced onion
* 1 cup chopped celery
* 5 potatoes, peeled and diced
* 2 large carrots, peeled and chopped
* 4 cups cream or milk (cream works best)
* ½ cup butter
* ½ cup all-purpose flour
* ¼ cup white cooking wine
* 2 teaspoons seasoned salt
* ¼ cup chopped Italian parsley
* Created Parmesan or cheddar cheese, for garnish

Method:

In a large soup pot, bring broth to a boil over medium-high heat. Add onion, celery, potatoes, and carrots. Boil, covered, for about 10 minutes, until vegetables are tender. Stir in the cream. In a separate bowl, melt butter in the microwave on high power. Add flour and stir to make a roux. Once roux is mixed well, add slowly to hot soup, stirring vigorously with a wire whisk until roux is gone. Bring to a slow rolling boil over medium heat. Soup will thicken to a nice creamy texture. Add cooking wine, seasoned salt, and parsley. Let simmer for about 20 minutes. Garnish with grated cheese.

Serves 8 to 10

mandy's two cents: I just made this soup with chicken broth instead of beef- and it was amazing!!! I think i like that variation a whole lot better!

Chicken Puffs from Kaulene Kunz (former roommate)

8 oz cream cheese
4 Tb butter (divided)
2 T milk
chives or green onions chopped- to taste
3 chicken breasts (cooked!)
crushed croutons
2 cylinders of croissants
chicken gravy

pre heat: 350

mix cream cheese, milk, 2 Tb butter, chicken, and chives together, unroll each triangle and spoon out chicken mixture into the center- fold up into a relative square* just so the guts aren't coming out. melt the rest of the butter. roll each in the butter and then crushed croutons, bake for 20 minutes pour gravy over top. I like to serve it with rice pilaf or regular rice is good as well.

mandy's 2 cents: I just eyeball the cream cheese-butter-milk-chicken- combo just until it looks like a perfect ratio of each. I also like to poach the chicken (chicken+ water+ a pot- bring to a boil- reduce and simmer with it covered for 5 mins and remove and let sit for 12. remove and let cool)
and to be super technical: * the best way to fold a square from a triangle is to place the dollop of chicken near the base of the right triangle- fold the short side up on it's self toward the 90 degree angle- then fold the long side on it's self toward the 90 degree angle- then pinch the now center slit (the hypotenuse folded on it's self) closed- ta da! nice little package.


and last but defiantly not least:

Bread maker rolls: From Terra Skousen

1 cup and 2 Tbs of hot water
1/4 cup sugar
5-6 tbs of butter
1 egg beaten
1 tsp of salt
3 1/2 cups flour
2 tbs of powdered milk
2 tsp of yeast

add the ingredients respectively in the bread maker. run the machine on the dough cycle. roll out on to a floured surface and use a wide mouth glass or cup to cut out rounds- if you have biscuit cutters- by all means use them! Fold the rounds around bits of the remaining dough. place on a buttered rimed baking sheet- cover with plastic wrap and let rise for 20-30 minutes. bake in a 350 degree oven for about 15 minutes. perfection is in the oven! I seriously make these rolls so much- I actually have the ingredients and their proper measurements memorized by heart!



well that's all for today folks- don't forget to watch the video of Tre trying to eat grapes with no hands and him crying during his first haircut (well technically it's not his first- but the other one didn't count cuz it was a failed attempt.