Chicken and Wild Rice Soup
1 can (10.75 ounces) cream of chicken soup (**sale** Campbell’s $0.79)
2 cups cooked chicken, chopped
1 cup diced carrots (**sale** Organic 1 lb. $0.99)
1 cup diced celery
2 packages (4 ounces each) long grain and wild rice mix with seasoning packets
5 cups chicken broth (**sale** Swanson $0.50)
5 cups water
2/3 cup powdered milk
2 cups warm water
Combine all ingredients in a grease 4 ½ -6 quart slow cooker. Cover and cook on low heat 4-6 hours, or until rice is done. Do not overcook.
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Cranberry Orange Bread
3 cups flour
1 1/3 cups sugar
1 Tablespoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 egg, beaten
1/4 cup vegetable oil
Zest of 1 large orange (**sale** $0.99/lb.)
Juice from 1 large orange (**sale** $0.99/lb.)
¾ cup dried cranberries
Cream cheese, if desired (**sale** WF $0.99)
In a bowl, dissolve powdered milk in warm water, then combine with 2 cups flour, sugar, baking powder, salt, baking soda, egg, and oil. Beat with an electric mixer 2 minutes on low speed. Add remaining flour, orange juice and zest. Beat until combined. Fold in cranberries. Pour batter into a spring-form pan that fits inside a large slow cooker. Cover with paper towels sandwiched between top of stoneware and lid. Cook on high heat 2-3 hours. Serve with cream cheese. Makes 10-15 servings.
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