Recipes & Tips
Kentucky Homestead Chicken and Rice Soup
* 6 Cups Chicken Broth
* 2 Bone in Chicken Breast of 12 oz. Cooked
* 3 Stalks Celery, Sliced, or 1 Bulb Fennel Chopped
* 1 T. Lemon Juice
Directions: In a 3-4qt pot bring broth to a simmer. Add contents of Kentucky Homestead Chicken and Rice Soup Mix and shred chicken. Simmer covered on low for 15 minutes. Stir in chopped celery of fennel, and lemon juice. Cover and simmer on low for 10 minutes and serve. Serves 5-6 People.
Jack and the Bean Dip:
8oz of Jack or Cheddar Cheese
16oz Can of Refried Beans
1/4 Cup of Sour Cream
3Tbs. of Jack and the Bean Dip Seasoning
Spray oven proof serving dish. Cube cheese, Mix ingredients together. Cover, Refrigerate for 2 hours or more. At serving time bake at 350 degrees covered until bubbly. May be microwaved. Salt to taste.
Ginger Carrot Soup
Ingredients: Frontier Gingered Carrot Soup Mix
*2 Lbs of Whole Carrots, Scrubbed, Not Peeled
* 4 Cups Broth, Vegetable or Chicken
* 14-oz Can Coconut Milk
* 1 T. Brown Sugar
Directions: Wash thoroughly and cut carrots into 1-chuncks. Remove ends. In a 3-4qt pot bring both and carrots to a simmer. Stir in contents of soup mix and brown sugar. Raise heat to bring soup to a boil, reduce heat, cover and simmer on low for 30 minutes. Using a hand immersion blender in the soup pot, or in batches in a food processor puree soup, leaving some little pieces for texture. Return soup to pot, add coconut milk cook on low for 5 minutes and serve. Serves 5-6 People.