Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Ah! Winter weather in Texas is a treat. I am being facetious, of course. It was in the 80's today and will get a little cooler this evening. I would like a few days of chilly weather so I can get into the Christmas spirit. About the only spirit at my disposal is 80-proof and I have to work too many hours each day to get any of that. I'm not one to complain too loudly about the weather because someone else always has it worse than me and I
am grateful. But anything below 80F would be greatly appreciated.
Speaking of appreciation, the following folks have made a donation which will help defray the expenses associated with publishing the newsletter and web site upkeep:
an anonymous reader and Larry Holmes in
Toronto. My heartfelt thanks to you both.
The new Monthly Theme topic is Promised Recipes. This month we're looking for really good-sounding recipes that you haven't had a chance to make, but promised yourself (or your family) you would someday. As an added feature, we'll post comments from readers who actually prepare the recipes you submit. This one sounds like a lot of fun, and a great way to interact with one another. Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions.
Today's issue contains recipes collected in the November Monthly Theme topic:
Winter Favorites. To be honest, because we have so many readers who live in areas where the winter brings frigid temperatures, I just knew they'd pile on the recipes for this topic. I am not a bit disappointed in the quality of recipes, though, as we have some truly great ones for you today. I
also found some that were perfect from other readers. What we ended up with was a jam-packed issue with enough recipes to make this a very tasty winter for your family and friends. Join me in thanking the following for the recipes shared in this issue:
Pam, OH
Mary H., Montreal, Canada
Nancy F., Sacramento, CA
Larry Holmes, Toronto, Canada
Lou, FL
Lisa H., Belmont, NC
Joan, Savona, BC
Pat, Minden, NV
Pat, Merritt Island, FL
Jean, OH
Rosie P., WI
Mary S., Nashville, TN
Treva, Knoxville, TN
Barbara, Chula Vista, CA
Jean, Syracuse, NY
We'll see you here again on Wednesday, God willing.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
Food For Thought
Winter is the season in which people try to keep the house as warm as it was in the summer, when they complained about the heat. ~Author Unknown
Ramblings
"Winter Prayer"
Dear Lord, just help me keep my life,
As pure and white as snow,
That on a clear, cold winter day,
Brings beauty here below.
Dear Lord, just let me seek the light,
Your Warmth, Your Love, Your Grace,
As here below we seek the warmth,
Of a winter fireplace.
Dear Lord, just help me strive to do,
The things You need of me.
I Thank You Lord, for in this way,
My Soul, like flakes, is Free.
~E.H. Coe, 1980
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
Soup Hints and Tips by Amy Hunt
Making homemade soup can be as easy or difficult as you choose to make it; for me the easier the better. The following tips on soup making come from the Home Cooking section at
about.com. I took special note on adding a potato to cure over-salted soup (I can get carried away).
• The best soups are made with a base of homemade stock and fresh ingredients. Obviously this can be a time-consuming endeavor. You can reduce your time in the kitchen by using canned or frozen broths or bouillon bases. Even so, plan on taking your time with a good soup or stew.
• Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.
• A hot soup will help recondition the palate between meal courses or after consumption of
alcoholic beverages.
• Ideally, cold soups should be served in chilled dishes.
• If the soup is not intended as the main course, you can count on one quart to serve six; as a main dish, plan on two servings per quart.
• Since liquids boil at a lower temperature at high altitudes, you may need to extend recipe cooking times at altitudes above 2500 feet.
• To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top. If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.
• Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.
• Check seasonings of cold soups just before serving as chilled foods tend to dull the taste buds and will need more seasoning than hot soups.
• If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve. (Save the potato for the cook's treat!)
• Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.
• Wine is a great flavor addition to soups and stews. When using wine or alcohol in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.
Other Helpful Soup Tips:
-To make meat or some vegetable stocks, roast the vegetables and or bones in some olive oil in an open pan in the oven, and then add all of them and the roasting pan bits to the broth along with some fresh herbs and spices. Simmer, then stain out the chunks before using the broth to make the rest of the soup.
-Fresh chopped parsley added in the last few minutes of cooking adds a wonderful fresh flavor to soups and stews.
-Precook your pasta before adding it to the soup. It doesn't bring all the starch with it and can be added last so it doesn't get overcooked. You can even use leftover pasta that you have stored in the fridge.
-Add the vegetables to your soup in the order of the time it takes to cook them. Carrots, onions and potatoes first, zucchini, fresh corn frozen peas, etc. during the last 10 minutes.
-Try making soups with 'everything' in them, potatoes, barley, beans, lentils, rice, pasta, an d lots of veggies too. (Barley needs about 1 1/2 hr. to cook)
-To make a cream soup without all the cream, for each qt. of cold water add 1/2 can of evaporated milk and approx. 2 c. of powdered milk. Do not boil; cook this type of soup in a double boiler.
-Don't forget a dash or garlic, this is the 'vanilla' of soup making.
-A pinch of red pepper flakes makes a wonderful addition to most soups.
-Freeze your soups in serving size jars, pails etc. to be ready as needed.
-To make a good base for your soup, you can use any of the following: canned soups, such as tomato or mushroom or cream of chicken canned tomatoes or tomato juice, canned chicken broth, homemade stocks, commercial soup bases, oxo type cubes or powders, the addition of some bacon, clam or seafood broth
Do you have a long list of recipes you have promised your family or yourself to try? Here's a chance to share those with others in our newest
Monthly Theme topic with a "twist". Many of the recipes shared in issues of
A to Z Recipes Newsletters are tried and true (TNT). There's not much that can compare with those, but I thought we'd share recipes that are appealing to us that we have wanted to try. I share some in the
Publisher's Choice from time to time, but how about an entire theme based upon really good-sounding recipes that you haven't had a chance to make? If they sound good enough to you that you saved them, then I bet someone else would love to try them for you! What I hope for is to have folks actually try your recipe, then write me and tell me how it turned out. I'll share their comments, as they come in, in an issue. How about it? This sounds like a topic in which everyone can enjoy and participate.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name for posting (name and location required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews in an issue.
Won't you join in the fun by sharing your own recipes for Promised Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Promised Recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Promised Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Promised Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Promised Recipes.
Please use this email link for all other items for posting: A to Z Recipes.
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~Maggie~
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Here are our December Birthday Babies:
2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
CHRISTMAS FRUITCAKE
~Submitted by Pam, OH
No Christmas Holiday would be complete without a time-honored recipe for fruitcake. Wishing you the best spirits of the season, we offer the following:
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 cup of butter
1 tsp. baking soda
1 tsp. salt
1 cup brown sugar
4 ounces of lemon juice
1 large bottle of whiskey
Sample the whiskey to assure its quality. Check it once more. To be sure there is no error in quality, pour one level cup and drink it. Repeat this step one time. Turn the electric mixer on high and beat the cup of butter in a large fluffy bowl. Add one teaspoon and beat it again.
To make sure the whiskey is ok, cry another tup. Turn off the mixer. Break two leggs and add to the bowl. Chuck in a cup of the dried fruit. Mix the turner on and beat it. If the fried druit gets stuck on the braterers, pry it woose lith a screwdriver. Sample the whiskey again to check tonsisticity. Next, tift two cups of salt; or something. Who cares? Check the shiskey again. Now sift the lemon juice and strain your nuts. Add a tablespoon of sugar or something. (Whatever you can find.) Grease the oven, then turn the cake tin to 350ºF. Don’t borget to beat the turner. Throw the whole damn bowl out the window, check the lash of wicky one lash time, then go to bed.
CASSEROLE FAILURE
Shared by Mary H., Montreal, Canada
I didn't have potatoes
So I substituted rice,
I didn't have paprika
So I used another spice.
I didn't have tomato sauce
I used another paste:
A whole can, not a half can,
I don't believe in waste.
A friend gave me the recipe
She said you couldn't beat it.
There must be something wrong with her -
I couldn't even eat it.
~Anon
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NEW MEXICO
SANTA FE SOUP
This is very similar to the "Taco Soup" that we love to eat. The addition of white onions and the bean mixture is very good. It was featured in a NM newspaper, but I do not know which.
Soup:
2 lbs 93% lean ground beef
2 large white onions, chopped
2 pkgs dry ranch dressing
2 pkgs taco seasoning
1 - 16 oz can kidney beans
1 - 16 oz can pinto beans
1 - 16 oz can black beans
1 - 16 oz can diced tomatoes
1 - 16 oz can Ro-tel tomatoes
2 - 16 oz cans white shoepeg corn
2 c. water
Garnishes:
Sour Cream, Green Onions, Black Olives, Shredded Cheese, Tortilla Chips or Corn Chips
Directions
Brown ground beef & onions.
Add dry mixes.
When all pink color disappears, add all canned goods and water (do not drain canned goods, this makes the soup).
Simmer at least 2 hours.
Serve with garnishes.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Winter Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Mike Boone, a columnist at the Montreal Gazette newspaper, asked readers for recipes. Mike was newly divorced and was having some fellows over to watch the Super Bowl. So I e-mailed my aunt's recipe, which she had cut out of the newspaper in her small town. She served it to Farlan and I, and we liked it so much, she smiled and said that she would give me the recipe and she copied it down for me, then and there!
Mike (with whom I correspond and met in person when he was in our suburb at a Scottish event one summer) credited both myself and my Aunt Marion in his column, along with the recipe, saying, "Gentlemen, start your can openers!"
I once asked my aunt why the recipe was titled as such, and she said that it was what was written in her newspaper.
I have shared this recipe with a lot of friends, all of whom love it! It is so easy, and imparts a wonderful aroma as it is cooking! A lady from church brought it to a potluck luncheon at church and my neighbour cut it out of the newspaper, noting my name with it and congratulating me when she saw me!!
How's that for a tried-and-true endorsement, Maggie??!
Best,
Mary.
Shipwreck
1 large onion, sliced
2 or 3 potatoes, sliced
1 pound medium hamburger
1/3 cup uncooked instant rice
1 20-ounce can stewed tomatoes
1/4 cup chopped celery
1/4 cup chopped green pepper
salt and pepper to taste
In a large greased casserole or roasting pan, place a layer of onions, then a layer of potatoes. Sprinkle raw hamburger over the potatoes.
Sprinkle rice over meat. Add celery and green pepper. Pour tomatoes over all. Cover and bake at 350 degrees F. for 2 1/2 hours.
Serve with a green salad and dinner rolls.
LENTIL AND SMOKED SAUSAGE SOUP WITH KALE
~Shared by Mary H., Montreal, Canada
Serves 6
A five-inch piece of smoked kielbasa (traditional Polish sausage), sliced thin
2 teaspoons vegetable oil, if necessary
4 garlic cloves, minced
2 small onions, sliced thin
1 cup lentils, picked over
3 cups water
3 cups chicken broth
1 small bunch of kale, stems and center of ribs discarded and leaves sliced thin (about 4 cups)
2 tablespoons balsamic or red-wine vinegar
Salt and pepper to taste
In a heavy soup pot, brown sausage over medium heat and transfer with a slotted spoon to paper towels to drain. Reserve 2 teaspoons of the sausage fat in the bottom of the soup pot. If there is less, add enough oil to measure 2 teaspoons of fat.
Add the garlic and cook, stirring, until golden. Add the onion and cook, stirring, until softened.
Add the lentils, water, broth and sausage, and simmer, covered, for 40 minutes. Add the kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in the vinegar then salt and pepper to taste.
HEARTY ITALIAN SOUP
~Shared by Mary H., Montreal, Canada
A longtime family favorite: perfect for a cold day!
3/4 lb. Italian sausage, cut up
1/2 medium green pepper, chopped
1 medium onion, chopped
1 28-ounce can stewed tomatoes, broken up
2 cups water
1/2 tsp. garlic powder
1 pouch chicken noodle soup mix Grated mozzarella cheese
In a Dutch oven or a large heavy saucepan brown sausage, green pepper and onion; drain off fat. Add tomatoes, water and garlic powder. Cook, uncovered, for 15 minutes. Stir in soup mix; return to boil. Simmer, covered, 5 - 7 minutes. Ladle into serving bowls. Sprinkle each with cheese.
Serves 6 - 8.
PEPPER STEAK WITH RICE
~Shared by Mary H., Montreal, Canada
3 cups hot cooked rice
1 pound lean beef round steak, cut 1/2 inch thick
1 tablespoon paprika
2 tablespoons butter or margarine
2 cloves garlic, crushed
1 1/2 cups beef broth
1 cup sliced green onions, including tops
2 green peppers, cut in strips
2 tablespoons corn starch
1/4 cup each water and soy sauce
2 large fresh tomatoes, cut in eighths
While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4-inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5
minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice.
Makes 6 servings.
SALSA CHILI BEANS
~Shared by Nancy F., Sacramento, CA
Here's a recipe that I made up myself, it's quite good so my husband tells me.
Ingredients:
1 pound pinto beans, rinsed and picked over
1 pound extra lean ground chuck
1 large yellow onion, chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 jar (16 ounces) thick and chunky salsa, mild or hot
1 can (14.5 ounces) diced tomatoes, with or without diced chilies, undrained
Salt and pepper to taste
Instructions:
Soak the pinto beans overnight or precook for 30 minutes. Brown the ground chuck, drain and rinse with hot water to remove excess fat, if desired
Put the meat, beans, onion, garlic, chili powder, salsa and tomatoes in the slow cooker; stir to combine. Cover and cook on LOW for 5 to 6 hours. Season with salt and pepper; continue to cook on LOW for another 2 hours.
Serve the chili in bowls topped with shredded Cheddar cheese. To round out the meal serve hot buttered corn bread and cole slaw along with the chili.
Serves 6.
RATATOUILLE
~Submitted by Larry Holmes, Toronto, Canada
1 large eggplant, trimmed and thinly sliced
salt
3/4 cup olive oil
1 large onion,, peeled and sliced into rings
3 green peppers, deseeded and cut into strips
1/2 pound zucchini, sliced
1 (8-ounce) can tomatoes
3 large garlic cloves, peeled and crushed
2 tablespoons Italian seasoning herbs
Place the eggplant slices in a colander, sprinkle with salt, place a plate on top and leave for 10 minutes. Rinse and pat dry with paper towel.
Heat 2 tablespoons of the oil in a large saucepan and add the vegetables in layers so there are two layers of each type. Season as you go with salt, garlic and herbs. Sprinkle a little oil over each layer. Season with salt; spoon over the rest of the oil. Bring to a boil, cover, reduce the hat and simmer for 45 to 60 minutes.
Ratatouille can be eaten by itself with crusty bread or served as an accompaniment to roast or boiled meats, fish or sausages.
Serves 4
SAUSAGE GOULASH
~Submitted by Larry Holmes, Toronto, Canada
1/2 pound knockwurst or frankfurters
1/2 pound bratwurst
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1 tablespoon pickled green peppercorns, drained
1/4 pound slab bacon
1 large onion, peeled and chopped
1 clove garlic, peeled and crushed
2 tablespoons paprika
1 (16-ounce) can tomatoes
1 tablespoons tomato paste
salt
freshly ground black pepper
2 tablespoons chopped parsley
3/4 cup sour cream (optional)
Cut each sausage in half. Put them in a bowl with the sherry, Worcestershire sauce and peppercorns; cover and marinate for 1 hour in the refrigerator.
Fry the bacon in a pan until the fat runs. Add the onion and garlic and fry rapidly till golden brown. Drain the sausages and dry on paper towels. Add them to the onion in the pan with the paprika and cook for 1 minute. Stir in the tomatoes with their juice, tomato paste and seasoning to taste, cover and simmer for 15 minutes, Taste for seasoning, sprinkle with the parsley and serve with the cream spooned over the middle, if you like.
Serve at once.
Serves 4 to 6
CHICKEN CURRY
~Submitted by Larry Holmes, Toronto, Canada
1/3 cup raisins
2 tablespoons dry sherry
1 (3-pound) dressed broiler-fryer
salt and freshly-ground white pepper
1 teaspoon paprika
1/4 cup butter
1 tablespoon oil
1 onion, peeled and chopped
1 apple, cored, peeled and diced
1 to 2 teaspoons honey
1 to 2 teaspoons curry powder to taste
2 cups chicken stock or broth
1/2 cup dry white wine
1 large banana, peeled and mashed with 2 tablespoons lemon juice
1/4 cup light cream
1/3 cup sliced blanched almonds, toasted to garnish
Soak the raisins in the sherry for about 30 minutes. Cut up the chicken into 4 to 6 pieces; sprinkle all over with salt, pepper and paprika.
Heat two-thirds of the butter with the oil in a skillet and saute the chicken till golden brown.
Heat the remaining butter in the skillet, add the onion and the apple and cook gently until the onion is soft. Stir in honey and curry powder to taste, then pour in the stock and wine and raisins in the sherry. Add the chicken, cover and cook gently for about 40 minutes until the chicken is tender.
Remove the chicken portions. Reduce the liquid in the skillet by boiling hard for 10 minutes. Stir in the banana mixture and cream. Replace the chicken portions and heat through gently. Serve with boiled rice with a sprinkling of almonds over the chicken.
Serve 4 to 6.
GERMAN MIXED-MEAT HOTPOT
~Submitted by Larry Holmes, Toronto, Canada
1/2 pound beef for stew
1/2 pound veal for stew
1/2 pound pork for stew
2 onions, peeled and chopped
2 tablespoons lard or butter
1 cup peeled and chopped tomatoes
1 green pepper, deseeded and diced
salt
8 peppercorns, crushed
2 bay leaves
1 teaspoon caraway seeds
1 cup hot stock or broth
1 (16-ounce) can sauerkraut, drained
1 cup sour cream to finish
Cut meat into 1 1/2 x 1/2 inch strips. Fry the onions in the lard or butter until golden. Add the tomatoes and pepper, cover and cook gently for 15 minutes.
Add the meat and paprika, and increase the hat a little; stir until the paprika has been absorbed. Then season with salt, the crushed peppercorns, bay leaves and caraway seeds. Pour on the hot stock, cover and simmer for 30 minutes. Stir in the sauerkraut and cook gently for another 40 minutes. Remove the bay leaves.
Serve immediately with the sour cream stirred in or, together with boiled potatoes or dumplings.
Serves 6.
PUMPKIN FLUFF
~Submitted by Lou, FL
This is god any time of the year, but don't you usually eat pumpkin in the winter. I wonder why ?
2 small pkgs instant pudding (white chocolate, cheesecake, vanilla or butterscotch
3 cups milk
1 tsp pumpkin pie spice
1 15 oz can pumpkin
1 med sized whipped topping
Mix pudding, milk, pumpkin pie spice. fold in pumpkin. When well mixed fold in whipped topping. Chill. Can be put in prepared pie shell if desired.
DEEP DISH TACO SQUARES
~Submitted by Lou, FL
Easy, quick and kid friendly. Adults like it also. LOL
2 cups biscuit mix
1/2 cup cold water
1 pound ground beef
1/2 cup green pepper, chopped
3 tablespoons chopped onion
1 package taco seasoning mix
1 (8 oz) can tomato sauce or pizza sauce
1 (8 oz) carton sour cream
1 cup shredded sharp Cheddar cheese
1/3 cup mayonnaise or salad dressing
Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Bake at 375 for 9 minutes.
Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and taco seasoning mix, spoon over crust.
Combine sour cream, cheese, and mayonnaise in a medium bowl; spoon over meat mixture.
Bake at 375 degrees, uncovered, for 25 minutes or until casserole is lightly browned. Cut into squares to serve.
*I always top with shredded lettuce, tomatoes, green onions and sour cream. Makes a pretty dish.
ITALIAN SAUSAGE AND PASTA SOUP
~Submitted by Lou, FL
I have had this recipe for some years and made it often when the kids were at home . Now I just make a half of recipe for me. I like to use HOT Italian sausage.
1 lb. Italian sausage, cooked and drained
2 pkgs. Frozen mixed vegetables
1 medium onion, chopped
2 cloves of garlic, diced
1 can diced tomatoes
1 8 oz. can tomato sauce
6 cups chicken broth
1 tablespoon oregano
2 bay leaves
1 teaspoon parsley
2 teaspoons sugar
16 oz. of your favorite Pasta
Directions:
Brown and drain a pound of Italian Sausage , sliced or ground with the onion and garlic. Combine with two packages of frozen mixed
vegetables, one can Ro-tel tomatoes, one can tomato sauce and six cups of chicken broth. Add your seasonings and simmer for fifteen to twenty minutes. Cook al-dente 16 oz. of your favorite pasta, drain and add to soup. Simmer on low until ready to serve. I like to use the small bowtie pasta or a pasta with "ribs". This recipe could be halved, but freezes well. Cook once, eat twice !!!
SLOW COOKER STEW BEEF
~Submitted by Lisa H., Belmont, NC
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!". Can be served alone or as I prefer, with rice........ A southern staple at my house. :o)
* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped
(optional) I substitute green bell pepper for the bay leaf
Directions Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
TACO SOUP
~Submitted by Lisa H., Belmont, NC
One of my favorite soups to prepare during the cold months.
1 1/2 pounds lean hamburger
1 onion, chopped fine
2 cans Mexican tomatoes
4 small cans tomato sauce
2 cans whole kernel corn***(optional) I prefer not to add this to mine*** (I add instead 1 can of pinto beans)
2 cans kidney beans
2 cans pitted black olives, drain
2 packages dry taco seasoning
Fry hamburger and onion in skillet, breaking in small pieces.
Add all remaining ingredients in large crock pot.
Start out on high
Then turn on low and cook all day.
Great toppers for soup when serving, shredded cheese, sour cream, green onions, or crackers crumbled on top.
MEDITERRANEAN VEGETABLE SOUP
~Submitted by Joan, Savona, BC
Serves 6 to 8 people
1 Tbsp olive oil
1 c chopped onion
4 garlic cloves, chopped
1 c diced carrots
2 stalks diced celery
1 med zucchini, diced
1 c trimmed green beans (1/2" pieces)
5 c vegetable or chicken broth
1 28 oz can tomatoes, pureed
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1/4 tsp fresh ground pepper
2 c chopped fresh spinach or Swiss chard
-Saute onions & garlic in oil 'til soft; add carrots, celery & zucchini and saute 'til soft (approx. 10 mins). Add green beans broth, tomatoes & herbs. Bring to boil then simmer 30
mins.
-Drop spinach or chard into soup; cook 20 mins.
-Season to taste and serve hot.
GREEK STYLE POTATOES
~Submitted by Joan, Savona, BC
Serves 6
2 1/2 lbs potatoes
1 c chicken broth
2 Tbsp lemon juice
2 Tbsp melted butter
1 tsp oregano
1/2 tsp salt
1/8 tsp pepper
-Preheat oven to 375°F.
-Peel potatoes then cut into wedges. Place in shallow baking dish large enough to hold potatoes in single layer.
-Combine other ingredients in bowl. Pour over potatoes; stir to coat. Cover with foil.
-Bake for 45 mins. then uncover & turn potatoes over. Bake uncovered for another 30 minutes or until tender.
REFRIGERATOR CLEANOUT CAKE
~Submitted by Joan, Savona, BC
1 1/4 c leftovers (whatever you have in the frig: meat, veggies, fruit don't worry, it turns out well no matter what you use or what you combine!)
2 eggs
1/2 c vegetable oil
1 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 1/2 c flour
1/2 c chopped nuts, whatever kind you enjoy
1/2 c raisins
-Preheat oven to 350°F. Grease and flour 9 x 13 pan.
-Blend first 4 ingredients well.
-Mix dry ingredients together then stir into moist mixture.
-Add nuts & raisins. Mix all until just moist.
-Bake 35 mins.
CHILI
~Submitted by Pam, OH
Bill actually did develop this one by trial and error (lots of ‘em) over the years. He tried many suggestions from many people and finally decided to go his own way and to hell with the rest of ‘em. Here it is. If you like it, enjoy. If not, go make up your own recipe.
Start with the biggest pot you’ve got. I use a 20 quart stock pot and usually end up with 15 or 16 quarts of the stuff. It feeds a crowd, or keeps quite well; whichever you need.
5 to 6 lbs of good lean ground beef (or chuck, or burger, or whatever you bought)
1 huge onion or two medium ones
3 to 4 green bell peppers (depends on the size)
2 to 3 red bell peppers
2 to 3 yellow bell peppers
3 to 4 hot banana peppers (you could use jalapeno or habanera – we prefer banana)
2 large cans tomato juice
4 to 5 large cans whole tomatoes
4 small or 2 large cans light kidney beans
4 small or 2 large cans dark kidney beans
chili powder to taste
parsley flakes to taste
salt to taste
coarse ground black pepper to taste
1 cup firmly packed and rounded over the top brown sugar
Pour the tomato juice into the pot, then take the canned tomatoes and smasherize them in either a blender, or food processor, or just by raw hand power. ( I like to leave them slightly chunky – NOT pureed! ) Add the smashed tomatoes to the tomato juice in the pot. Place over low fire and begin warming it up. Add the chili powder, salt, black pepper, and parsley flakes to the juice and stir thoroughly. While this is heating slowly, take a large skillet and brown the meat. Chop the meat finely while it is cooking and drain the grease off using a colander when it is cooked. While the meat is cooking, clean and dice the onion and all peppers. Be careful not to rub your eyes with your fingers after handling the hot peppers! After the meat is cooked and drained, add it to the tomato juice and then add all the chopped onion and peppers. Stir thoroughly. Bring to a simmer and cook until the onions are translucent. Stir frequently while simmering to avoid sticking and burning! While this mess is cooking, drain and rinse the kidney beans with cold water. You can use the same colander in which you drained the meat. When the onions are translucent, add the beans all at one and the rounded cup of brown sugar. Stir just until everything is well blended, then shut the fire off (it should never have been above low) and let stand ten minutes while you set out the grated Colby cheese and crackers. Serve and enjoy.
Refrigerate or freeze leftovers.
BREAKFAST CASSEROLE
~Submitted by Pam, OH
This one came out of some magazine that Helen and Pam were reading about light cooking. They thought it sounded good, so Helen made it while we were there. It was fairly good as evidenced by the difficulty Dale and Bill had getting their second large helpings down.
Part of the appeal of this is that it’s one of those make-most-of-it-the-night-before-so-you-save-time-in-the-morning recipes.
1 lb. bulk sausage (mild to spicy depending on your taste)
1 large chopped onion (you need 1 c. chopped onion)
6 slices bread to make 4 c. cubed (white, wheat, rye, or mixed to taste)
6 eggs
1 1/2 c. low fat milk
1 c. shredded cheese (cheddar, colby, or cojack to taste)
4 oz. sliced mushrooms (fresh if you can get ‘em, but canned will do)
Crumble the sausage into a non-stick 12 inch skillet and begin cooking over medium-high heat. Stir frequently. Peel and chop the onion and add it to the skillet. Continue to stir and cook the sausage/onion mix frequently while you seed and chop the bell peppers and add them to the skillet. When the peppers are almost done, add the sliced mushrooms and cook the whole mess until the sausage is thoroughly done. Turn the skillet mixture into a colander to drain the grease. Set aside. Tear the bread into cubes, then grease or spray an 8” x 11” casserole dish that can go directly from the refrigerator into the oven. Place the bread cubes into the dish and pour the sausage/onion/pepper mix evenly over the top of the bread. In a quart bowl, whisk the eggs and milk together until thoroughly blended. Pour the egg/milk mixture over the top of everything else, then press gently with a fork to assure that the bread is all moistened. Sprinkle the grated cheese evenly over the top. Cover the dish with foil or plastic wrap and place in the refrigerator for a minimum of four hours, or overnight.
The next morning, pre-heat your oven to 350ºF. Remove the dish from the refrigerator and uncover. Place the uncovered dish in the oven for 25 to 30minutes then up the temperature to 375ºF for about another 15 – 20 minutes, or until lightly brown and the eggs are puffy and thoroughly cooked. (If the top begins to brown too quickly, cover the dish and continue to bake until done).
Let the dish stand ten minutes uncovered before serving. Season to taste with salt and pepper at the table. This goes quite well with servings of fresh fruit on the side and either fresh biscuits and butter or cinnamon rolls.
BRUNSWICK STEW
~Submitted by Pam, OH
This chicken stew is best served over homemade cornbread.
3 to 3 1/2 pound chicken
2 cups water
salt & pepper to taste
paprika to taste
2 cans (16 ounces) stewed tomatoes
1 can (17 ounces) whole, kernel corn, undrained
1 can (16 ounces) undrained lima beans
1 (or 2) potatoes, diced
1 chopped onion (size depends on your taste for onion)
2 Tablespoons corn starch
1/2 cup cold water
Put 2 cups water in kettle and add chicken (I put the chicken in whole), cover, and bring to a boil, then reduce heat and simmer until the chicken is cooked, about an hour.
Skim fat from the broth. Remove chicken from kettle and set aside to cool.
After it's cooled, bone chicken (it's better than chewing around the bones, trust us). Add paprika, tomatoes, corn (with liquid), beans (with liquid), potato, and onion. (Sometimes I add cooked bacon, too, about 1/4 pound.) Heat to boiling, reduce heat, cover and simmer until the potatoes are done, about an hour.
Mix the cornstarch with 1/2 cup cold water and stir into stew. Heat until it boils, stirring constantly, then boil for one minute or until stew thickens a bit, and it's done.
We make cornbread by following the recipe on the cornmeal box and it adds just the right flavoring to make this recipe scrumptious enough for even Elizabeth to eat. Pete would rather substitute peas for the lima beans, which is OK with us. We often add a can of peas and limas and corn and green beans; whatever we happen to have. Experiment and see what you can do.
CORNBREAD
~Submitted by Pam, OH
This is from the Quaker Corn Meal Box.
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional-I don't add it)
1 cup skim milk
1/4 cup vegetable oil (Crisco is my choice)
1 beaten egg (or 2 egg whites. I use 1 whole egg)
Heat oven to 400 F. Grease an 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and a wooden pick inserted near the center comes out
clean. Serve warm.
MARTHA'S SWISS STEAK
~Submitted by Pam, OH
Ingredient portions in this, another of Martha's "make it up as you go recipes, vary according as to quantity desired.
Cut steak into pieces (size is your preference. Pam prefers large, bite size pieces, Bill prefers them a bit larger). Using a meat mallet, pound the pieces, making them a bit flatter than they started. Roll them in flour (with salt and pepper added), then brown them in the oil.
Brown them quickly, over a high heat, but don't let them crisp.
Put the browned pieces into a roasting pan. In the skillet (the one you used to brown the meat), make gravy, mixing the chopped onion, mushrooms, sour cream, and lots and lots of paprika.
Stir ingredients all around, mixing the "brownings" with everything else.
Pour warm gravy over meat and bake for an hour or so (depending on quantity) at 350 F.
Our family serves the Swiss steak over mashed potatoes with peas and/or corn as side dishes.
CHRISTMAS CHILI
~Submitted by Pat, Minden, NV
My husband always made this chili for our family on Christmas Eve, thus the name Christmas Chili but trust me, it is good anytime but especially in the Winter.
1 lb. top sirloin, cut in 3/4 inch cubes
3 tablespoons flour
salt, pepper
olive oil
1 small can beer
1/2 large onion, chopped
2 cloves garlic, thinly sliced
2 lbs. ground beef, coarse chili grind
1 (15 oz.) can kidney beans
1 (15 oz.) can pinto beans
2 (15 oz.) cans chili beans
1 (15 oz.) can chili, no beans
2 (15 oz.) cans whole tomatoes, crushed
1 (7 oz) can green chili salsa
2 (3-1/2 oz>) cans black olives, sliced
1 teaspoon leaf oregano
2 bay leaves
1 heaping tablespoon Pasilla chili powder
1 tablespoon New Mexico (NM) chili powder
red Cayenne pepper, optional
Marinate steak cubes in beer 6 to 8 hours, covered in refrigerator. Lightly brown onion and garlic in oil. Coat marinated steak cubes in flour, salt and pepper mixture and add to onion and garlic. Cook until meat is browned. Add hamburger and brown. Drain excess grease. Transfer meat mixture to a 8-quart soup pot. Add remaining ingredients, except for NM chili powder. Cover and simmer 3 hours, stirring frequently to prevent sticking. Let cool and refrigerate overnight. Reheat an hour or so before serving. Adjust flavor and level of heat with NM chili and red pepper, as desired. Serve with shredded cheddar cheese and chopped onions.
Makes 12 to 16 servings.
PASTA Y FAGIOLE
~Submitted by Pat, Minden, NV
This makes a lot of soup but believe me, you will enjoy having it leftover more than once. This recipe is very similar to the Olive Garden Pasta Y Fagiole...and maybe even better.
1 lb. ground beef
1 small onion, diced
1 large carrot, shredded
3 stalks celery, finely chopped
2 cloves garlic, minced
1 (14 oz.) can diced tomatoes w/oregano, basil and garlic
1 (15 oz.) can red kidney or pinto beans, w/liquid
1 (15 oz.) can small white beans w/liquid
1 (14 oz.) can Swanson's vegetable broth
1 (12 oz.) can V-8 juice
1 (15 oz.) can tomato sauce
1 tablespoon white vinegar
1 teaspoon each dried oregano and basil
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 pound salad macaroni or small shells
Tabasco sauce
Brown the ground beef. Pour off fat. Place beef and all other ingredients, except pasta and Tabasco, in a large soup pot. Bring to a boil and reduce heat to low. Simmer on low for 2 to 3 hours, stirring occasionally. Add water to thin as required. Cook pasta according to package directions. Add to soup and continue to simmer for another 20 minutes. Add Tabasco sauce to taste (5 or 6 drops is usually enough).
TACO SOUP
~Submitted by Pat, Minden, NV
Talk about a good "Winter Favorite", this one works real well to warm you up.
In medium skillet, brown ground beef. Drain fat and place meat in a colander. Place colander under hot water for a few seconds to eliminate all residual fat. In medium kettle, combine chicken broth, taco seasoning, cumin, pepper and ground beef. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add green onions, tomato and olives. Continue simmering for another 10 minutes. Serve in soup bowls; top with tortilla chips, lettuce and cheese.
Serves 4
SPLIT PEA SOUP
~Submitted by Pat, Minden, NV
This is a hearty warmer-upper.
1 package (16 oz.) split peas
7 cups water
1 small ham shank
1 large onion, finely chopped
1 tablespoon instant chicken bouillon
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon black pepper
1 bay leaf
In large soup pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings. Simmer uncovered 1-1/2 hours. Remove ham shank. Trim meat from bone and cut meat into small 1-inch pieces. Return meat to pot. Simmer uncovered an additional 2 to 2-1/2 hours or until soup reaches desired thickness and peas are thoroughly dissolved.
BACON, CHEESE & POTATO CHOWDER
~Submitted by Pat, Minden, NV
3 cups milk
1 (10 oz.) can condensed cream of potato soup
1 tablespoon cornstarch mixed with 3 tablespoons water (see note below).
2 cups frozen Southern-style hash browns
4 slices bacon, crisply cooked, drained and crumbled
1 cup shredded mozzarella cheese
1/2 teaspoon white pepper (or more to taste)
1 cup shredded sharp cheddar cheese
1/4 cup thinly sliced green onions
Mix milk, soup and cornstarch in large saucepan. Stir in hash browns, bacon and mozzarella cheese. Add white pepper to taste. Bring to a boil on medium heat, stirring occasionally. Reduce heat to low; simmer 10 to 12 minutes stirring frequently. Cover, turn off heat. Let stand for 10 minutes before serving. Top with the cheddar cheese and green onions.
Note: the original recipe does not call for cornstarch but my husband felt that the soup was a little thin and added it.
SPICY CHRISTMAS CHOWDER
~Submitted by Pat, Merritt Island, FL
(6-8 servings) TNT
1 lb bulk, lean Italian pork sausage (hot or mild)
1 C chopped onion
1 C chopped celery
2 or more cloves minced garlic
5 C water
4 C frozen hash brown potatoes thawed
14 & 1/2 oz can Italian diced tomatoes with garlic, oregano and basil
4 tsp chicken bouillon with garlic
2.75 oz package dry country style gravy mix
2 C milk
1 C finely shredded Cheddar cheese
10 oz frozen spinach, drained
1. In large pot, cook and stir sausage, onion, celery and garlic over medium heat until sausage is no longer pink and veggies are tender.
2. Stir in water, potatoes, tomatoes and bouillon. Heat to boiling over high heat. Reduce heat to a simmer, stirring occasionally for 10 min. or until potatoes are tender. Return to boiling.
3. In a 4 C glass measure, dissolve gravy mix in milk. Stir into boiling mixture. Cook and stir until thickened. Stir in cheese and spinach. Reduce heat to a simmer for 2 min. or until cheese is melted and spinach warmed.
SAUERKRAUT WITH MEATBALLS
~Submitted by Jean, OH
This recipe was my MIL's and she has been gone for 60 years. My family always enjoyed it.
Put 1# kraut in sieve to drain
Mix together:
1# ground pork, or favorite sausage
1/4 cup dry regular rice
1/4 tsp black pepper
Roll in walnut sized balls and set aside.
Put half the kraut in deep casserole (a 2 qt. lidded Pyrex casserole works well). Add meatballs. Sprinkle with 1/4 cup rice, 1/2 tsp caraway seed (more or less or opt but it won't taste the same without caraway !), 2 tsp sugar ( can use brown, and add enough to sweeten as you choose).
Cover with rest of kraut. Add water until it is just visible under kraut.
Bake at 350* for 60 minutes; add water if needed. Should not be too dry.
Serve with mashed potatoes, or boiled-in-jacket potatoes.
NOODLE KUGEL
~Submitted by Rosie P., WI
8 oz. medium noodles
3/4 stick butter melted ( 6 Tbs.)
1-(3 oz.) pkg. cream cheese melted
1/2 C. sugar
3 eggs beaten
1 C. milk
1 C. apricot nectar
Topping
6 T. butter melted
1 C. crushed corn flakes
1/4 C. chopped nuts
1/2c. packed brown sugar
Butter a 13x9 inch pan.
Cook noodles; drain and rinse.
Melt butter and cheese, blend in sugar. Mix with noodles..
Combine beaten eggs, milk, and apricot nectar. Blend with noodle mixture. Turn into buttered pan.
Combine melted butter, corn flakes, nuts and brown sugar. Sprinkle over noodles.
Bake 1 hour at 350 degrees.
Turn oven off and leave in oven for 20 minutes.
Serves 12. You can cut in half for 6.
BILDNER'S CHILI
~Submitted by Rosie P., WI
Servings: 8-10 TNT
3 medium onions
10 medium gloves garlic
2 tablespoons vegetable oil
4 pounds lean ground beef
1 tablespoon sugar
6 tablespoons chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
2 tablespoons corn flour (masa harina--in the imported foods section)
3 (3-ounce) cans mild green chiles drained (or hot if you prefer your chili very spicy)
2 (16-ounce) cans red kidney beans, drained
l (1-pound, 13-ounce)can whole tomatoes, undrained
1 (6-ounce) can tomato paste
1 cup beef broth
Grated Cheddar or Monterey Jack cheese, diced red onion, sour cream, and chopped green chiles for topping Chop the onions Mince the garlic.
Heat the oil in a large, heavy non-aluminum pot over medium-high heat until hot but not smoking
Saute the chopped onions and garlic for about 3 minutes, stirring, until the onions are translucent. Add the ground beef and sear, breaking up any large chunks of beef with a spoon.
In a small bowl, mix together the sugar, chili powder, cayenne, cumin, oregano, salt, pepper, and corn flour.
Sprinkle the mixture over the meat, reduce the heat to medium, and stir.
Add the chopped chilies, kidney beans, canned tomatoes with their liquid, tomato paste, and beef broth. Stir well, breaking up the tomatoes with the spoon. Bring the chili to a boil, raising the heat if necessary.
Reduce the heat to low and simmer the chili for 2-3 hours.
Serve with grated cheese, diced red onion, sour cream, and chopped green chilies to top
My Mother used to make this in a regular pot, but I changed it to a crockpot. (TNT)
Note: This is for a 5-quart crockpot
8 potatoes, unpeeled or peeled, chopped
2 onions, chopped
2 carrots, pared, chopped small
2 ribs celery with tops, chopped
1 (14.5 oz.) can chicken broth (or 1 can vegetable broth)
2 Tbsp. dried parsley (or 6 Tbsp. fresh parsley, chopped)
1 1/2 tsp. salt
1/4 tsp. white pepper
1 cup milk
1/2 cup flour
green onions, sliced
bacon, fried and chopped
grated cheddar cheese
Put all ingredients down to and including the pepper into the crockpot.
Add water to within 1 inch of the top of the crockpot
Cook on high for 5-6 hours.
One hour before serving, put milk into a small container with lid. Put flour into milk, and shake. Stir in milk/flour for thickening.
Serve with green onions, bacon, and cheddar cheese on top.
CHEDDAR CHEESE SOUP
~Submitted by Rosie P., WI
1 small onion, chopped
1 medium stalk celery, thinly sliced
2 T. butter or margarine
2 T. all-purpose flour
1/4 tsp. pepper
1/4 tsp. dry mustard
1 (10 3/4 oz.) can condensed chicken broth
1 C. milk
2 C. (8 oz.) shredded Cheddar cheese
Paprika
Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard.
Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Add chicken broth and milk.
Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted.
Do not boil the soup after the cheese has been added, as the soup may separate.
Sprinkle soup with paprika.
Use only good Wisconsin Cheddar Cheese (wink-wink)
CROCKPOT HAMBURGER SOUP
~Submitted by Mary S., Nashville, TN
1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 – 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock*
In a skillet, brown ground beef and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, Worcestershire sauce and beef stock/bouillon. Add to crockpot with hamburger and stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.
*I used 2 cans of beef broth. I also added about ½ tsp Lawry’s salt-free 17 spice seasoning and 2 to 3 squirts of catsup.
CROCKPOT JAMBALAYA
~Submitted by Mary S., Nashville, TN
Boneless, skinless chicken breasts cut in 1" cubes, no less than 8 ounces
1 lb. smoked sausage, sliced
2 multi-colored peppers, cut in chunks
1 small onion, diced
2 celery stalks sliced
3 cloves garlic minced (1-1/2 tsp minced)
14.5 can diced tomatoes
1/3 cup tomato paste
1 can condensed beef broth
1 tbsp parsley
1-1/2 tsp dried basil leaves
1/2 tsp dried oregano
1 tsp Tabasco sauce
1 tsp cayenne pepper
1 tsp salt
1 can small shrimp
2 can sliced okra
Add all ingredients in crockpot. Cover, cook on low 8 to 10 years (high 4 to 5). Add shrimp and okra, cook 30 mins. longer. Makes 6 to 10 servings. You can add 1/4 to 1/2 cup rice while cooking or serve over rice if desired.
GOLDEN CAULIFLOWER SOUP
~Submitted by Mary S., Nashville, TN
5-6 cups cauliflower florets
8 oz. grated cheddar cheese
2 tsp. salt, divided
3 cups chicken broth
3 cups water
1/8-tsp. white pepper
1 cup finely chopped green onions
1/8-tsp. Tabasco sauce
1 stick butter
1 Tbs. Worcestershire sauce
2 Tbs. all-purpose flour
2 Tbs. Lemon juice
2 cups fat free half-and-half, warmed
Paprika, cheese, green onion garnish
Combine cauliflower, 1-tsp. salt and water in a saucepan. Cover and cook until tender. Drain. In a 3 quart soup pan sauté onions in butter for 7 minutes. Add flour and cook 2 minutes, stirring often. Slowly add warmed milk, stirring constantly. Slowly add cheese and cook until melted. Puree cauliflower and add to sauce. Add broth. Add remaining 1-tsp. salt, white pepper, Tabasco, Worcestershire and lemon juice. Cook on low heat till serving temperature. If serving cold, use water or additional broth to thin soup if too thick. Garnish with cheese, green onions and paprika before serving.
Makes 6 servings.
HOT CABBAGE CREOLE
~Submitted by Mary S., Nashville, TN
2 slices bacon cut into 1” pieces
1 large onion, chopped
1 large green pepper, chopped
1 (28 ounce) can whole tomatoes, chopped
1 medium head cabbage, chopped
1/3 cup vinegar
1 tsp salt
¼ tsp pepper
Dash red pepper
Fry bacon in a Dutch oven. Add onion and green pepper; sauté until vegetables are tender. Add remaining ingredients; cover and bring to a boil. Reduce heat, simmer 45 minutes stirring occasionally.
Yield 8 to 10 servings
Notes: I don't use bacon. I use part olive oil and butter. Instead of a 28 ounce can of whole tomatoes, I use a 14.5 ounce can of plain diced tomatoes (the one without any seasonings added).
PORTOBELLO MUSHROOM SOUP
~Submitted by Mary S., Nashville, TN
½ stick unsalted butter
5 leeks (white & pale green only), chopped
1 medium onion, chopped
10 oz Portobello mushrooms, chopped to make about 4 cups
¼ cup flour
3 cups chicken stock or broth
4 Tbsp dry sherry
2 cups half n half
¼ tsp cayenne pepper
¼ tsp white pepper
1 Tbsp Worcestershire
1 dash salt
Melt butter in heavy large pot over med heat. Add leeks & onion; sauté tender. Add mushrooms & sauté 5 min. Reduce to low. Add flour, cook till mixture thickens, stirring occasionally, about 3 mins. Gradually stir in stock & half the sherry. Bring soup to a boil while stirring. Reduce heat & simmer until thickened, about 10 mins. Stir in half n half. Stir until slightly thickened, about 10 mins. Stir in the cayenne. Season with white pepper and stir in remaining sherry. Bring to simmer. Serve immediately.
Makes 6 servings.
SOUTHERN WASSAIL
~Submitted by Mary S., Nashville, TN
1 gallon apple cider
48 whole cloves
1 tbsp whole allspice
2 cups granulated sugar
1 cup orange juice
6 tbsp lemon juice
6 small pieces stick cinnamon
4 cups apple brandy (or apple jack)
Combine cider, cloves, allspice, cinnamon, sugar, orange juice and lemon in a large saucepan. Bring to a boil slowly and simmer 10 minutes. Strain into another saucepan. Add apple brandy and heat, but do not boil. Serve hot. Regular brandy works just as well. Serves 50. Suggest pouring in into a large coffee pot to serve. This will warm you up and make your cheeks pink!
TORTILLA SOUP
~Submitted by Mary S., Nashville, TN
1 cup chopped onion
2 garlic cloves, minced
1 Tbsp olive oil
1 ~ 4 ounce can diced green chilies
1 ~14.5 ounce can diced tomatoes
4 cups chicken broth
1 ~ 8 ounce can tomato sauce
1 can water from sauce can
1 tbsp chili powder
1 tbsp cumin
1 tbsp Worcestershire sauce
Dash oregano
2 cups cooked, diced chicken breasts
Monterey Jack Cheese, grated
Corn Tortillas
Slice the tortillas into thin strips and place on sprayed baking sheet. Bake at 250º for about 30 minutes, or until crispy. Be careful not to burn them. Add the oil to a soup pot, sauté the onions and garlic in oil for about 4/5 minutes. Add the rest of the ingredients, except for the cheese and tortillas. Simmer about 30 minutes. Top with cheese, tortillas and cilantro, if desired.
BEEF AND BEAN POT PIE
~Submitted by Treva, Knoxville, TN
Try a delicious cousin to chicken pot pie. Family-favorite beef and beans make good partners to a Bisquick® topping.
Prep Time:25 min
Start to Finish:45 min
Makes:4 servings
1 lb lean (at least 80%) ground beef
1 can (16 oz) pork and beans
1 can (8 oz) tomato sauce
3 tablespoons packed brown sugar
2 teaspoons dried minced onion
1 cup Original Bisquick® mix
3 tablespoons boiling water
1 tablespoon ketchup
1. Heat oven to 375°F. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.
2. In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape dough into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole.
3. Bake uncovered 15 to 20 minutes or until crust is light brown.
High Altitude (3500-6500 ft): In step 1, after stirring onion, beans, tomato sauce and brown sugar into beef, heat to boiling before pouring into casserole. Bake 20 to 25 minutes.
Nutrition Information:
1 Serving: Calories 500 (Calories from Fat 160); Total Fat 18g (Saturated Fat 6g, Trans Fat 2g); Cholesterol 80mg; Sodium 1260mg; Total Carbohydrate 57g (Dietary Fiber 8g, Sugars 21g); Protein 29g
Percent Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 15%; Iron 40%
Exchanges: 2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat
CHICKEN AND VEGETABLE BEAN SOUP
~Submitted by Treva, Knoxville, TN
A delicious way to use leftover turkey or chicken.
4 to 6 servings
Prep: 15 minutes
Cook: 4 hour plus 30 minutes
1 cup dry great northern beans
6 cups water
1 cup chopped onion
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
2 medium carrots, chopped
2 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 & 1/2 cups chicken broth
2 & 1/2 cups shredded or chopped cooked chicken
1 (14-1/2-ounce) can diced tomatoes, undrained
1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting.
Makes 4 to 6 servings.
Nutrition facts per serving: Servings Per Recipe 4 to 6 servings Calories 426 Total Fat (g) 10 Saturated Fat (g) 3 Cholesterol (mg) 78 Sodium (mg) 1454 Carbohydrate (g) 46 Fiber (g) 15 Protein (g) 40 Starch
Dietary Exchanges: 2.5 Vegetables (d.e.) 2 Very Lean Meat (d.e.) 4 Fat (d.e.) 1
*Percent Daily Values are base on a 2,000 calorie diet
Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
ENCHILADA CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 pound ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 can (14-1/2 oz) whole tomatoes, chopped and drained
1 can (10 oz) enchilada sauce
1 can ( 2-1/4 oz) sliced ripe olives, drained
1 teaspoon salt
2 cups (8 oz) shredded Cheddar cheese, divided
1 cup cottage cheese
1 egg, beaten
1 package (10 oz) corn tortillas (6 inches), torn into pieces
In skillet, cook ground beef with onion and green pepper until the beef is browned and vegetables are tender; drain. Stir in tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes. Meanwhile, combine 1 cup Cheddar cheese, cottage cheese and egg; mix well. Set aside. Spread one-third of the meat mixture into a greased 13 x 9-inch baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture. Bake at 350 F for 30 minutes. Remove from oven and sprinkle with remaining Cheddar cheese. Return to oven for 3-5 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
Makes 6 to 8 servings.
JEAN'S SCALLOPED POTATOES WITH HAM OR LEAN PORK CHOPS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/4 cup flour
1 teaspoon salt (use less if ham is salty)
1/4 teaspoon ground black pepper
1 1/2 pounds potatoes, about 4 medium, peeled and thinly sliced
1 large onion, sliced thinly
2 cups diced cooked ham
1 1/2 cups warm milk
1/4 cup grated Parmesan cheese
Combine flour, salt, and pepper; set aside. In greased shallow 2-quart baking dish, layer 1/3 each of the potatoes, the flour mixture, onions, and ham. Repeat layers twice. Add milk. Sprinkle all over with the Parmesan cheese. Cover with foil and bake at 350° for 45 minutes. Uncover and bake for 30 minutes longer, or until potatoes are tender. Let stand 10 minutes before serving.
Serves 4.
SWEET ONION-CHICKEN CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
3 to 4 boneless chicken breast halves
2 Tablespoons vegetable oil
3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
3 to 4 medium Vidalia sweet onions, peeled and sliced
1 can (10 3/4 ounces each) cream of mushroom soup, undiluted
salt, pepper, and paprika, to taste
Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel. Grease a 2-quart casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup.
Gently, place chicken breast over soup and sprinkle with salt, pepper, and paprika. Cover tightly with lid or foil and bake at 350°F for 1 hour.
Serves 3 to 4.
BAKED MACARONI AND CHEESE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, saute vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
GROUND BEEF CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 lb. ground beef
1 (15 oz.) can tomatoes
1/4 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 (8 oz.) can mushrooms
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 (10 oz.) can cream of mushroom soup
1/4 lb. sharp cheddar cheese
1 (6 oz.) package angel hair pasta, cooked
1 (8 oz.) can tomato sauce salt and pepper
Brown meat in large skillet or Dutch oven. Add onions, pepper and celery and simmer for 15 minutes. Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire Sauce. Add salt and pepper to taste. Cook in skillet for 1 hour.
Place cooked pasta in bottom of large casserole dish. Spoon mushroom soup over pasta. Pour meat mixture over the soup and top with cheese. Bake in 350 F oven for 30-45 minutes.
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Heart Healthy
BARLEY AND VEGETABLE SOUP
~Submitted by Treva, Knoxville, TN
6 Servings
Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after that. Like other cereal grains -- wheat, millet, oats, corn and rye -- barley is a great source of fiber and carbohydrates, and can also be used to make cereal, bread and soup. Folk medicine uses barley in barley water, made by simply soaking barley in water, which is reputed to be a great tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. Grains like barley keep well. Their bulk and comparative cheapness make them a useful staple, especially at this soup-worthy time of the year, so be sure to keep some in your cupboard.
3/4 cup medium pearl barley
11 cups vegetable stock
2 tbsp vegetable oil
1 & 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt to taste
1/2 bunch parsley
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots, celery and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls.
Serve garnished with some chopped fresh parsley.
Nutritional Information: Per serving: 203 calories; 5 g total fat (0 g sat); 0 mg cholesterol; 34 g carbohydrate; 7 g protein; 5 g fiber; 150 mg sodium
CHICKEN AND DUMPLINGS
~Submitted by Maggie, TX
Cooking spray
1 cup chopped onion
1 garlic clove, chopped
1/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
4 pounds chicken pieces, skinned
1 cup frozen green peas
1/4 cup water
2 tablespoons cornstarch
Dumplings:
2 cups baking mix (such as Bisquick)
2/3 cup fat-free milk
Remaining ingredient:
Chopped parsley (optional)
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.
Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.
No need for bread. This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.
Prep Time:10 min
Start to Finish:30 min
Makes:4 servings
1 medium onion, chopped (1/2 cup)
1 tablespoon vegetable oil
1/2 cup uncooked orzo or rosamarina pasta
4 cups chicken or vegetable broth
1 teaspoon ground mustard
1 bag (16 ounces) frozen sweet peas, potatoes and carrots, thawed
1 can (15 to 16 ounces) great northern beans, rinsed and drained
1 cup Bisquick Heart Smart® mix
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup fat-free (skim) milk
Directions
Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender. Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally. Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients . are moistened. Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. High Altitude (3500-6500 ft) Cook dumplings uncovered over low heat 12 minutes.
Cover and cook 12 minutes.
Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 45); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 530mg; Total Carbohydrate 43g (Dietary Fiber 3g, Sugars 13g); Protein 22g
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Diabetic Choices
BEET BORSCHT
~Submitted by Mary S., Nashville, TN
Yield: 8 servings (about 1-1/4 cups each)
INGREDIENTS
- 4 medium beets, peeled, cut into julienne strips
- 8 ounces low-fat smoked Polish sausage, sliced
- 1/2-1 tablespoon margarine
- 6 cups reduced-sodium fat-free beef broth
- 1 small head red cabbage, thinly sliced or shredded
- 2 carrots, cut into julienne strips
- 1 clove garlic, minced
- 1 bay leaf
- 2-3 teaspoons sugar or Splenda
- 2 tablespoons cider vinegar
- Salt and pepper, to taste
- Finely chopped dill weed or parsley, as garnish
DIRECTIONS
Saute beets and sausage in margarine in Dutch oven 3 to 4 minutes. Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes. Discard bay leaf; season to taste with salt and pepper. Pour soup into bowls; sprinkle with dill weed.
- 2 tablespoons vegetable oil
- 1 pound grain-fed veal scallops
or boneless beef sirloin, cut into thin strips
- 4 cups quartered mushrooms
- 1 large onion, halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 4 teaspoons sweet Hungarian paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 pepper
- 1 tablespoon all-purpose flour
- 3/4 cup chicken stock
- 1/2 cup sour cream
- Salt and pepper
DIRECTIONS
In a large non-stick skillet, heat half the oil over high heat; stir-fry veal in 2 batches, each for 3 minutes or until browned but still pink inside. Transfer to a plate along with pan juices; keep warm.
Reduce heat to medium. Add remaining oil. Add mushrooms, onion, garlic, paprika, marjoram, salt and pepper; cook, stirring often, for 7 minutes or until lightly colored.
Sprinkle mushroom mixture with flour; pour in stock. Cook, stirring, for 2 minutes or until thickened. Stir in sour cream. Return veal and accumulated juices to pan; cook 1 minute more or until heated through. Adjust seasoning with salt and pepper to taste; serve immediately.
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1 cup finely chopped white and pale green part of leek, washed well
1 garlic clove, minced
2 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/4 cups chicken broth
1/3 cup sour cream
In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.
2 tbsp. chopped onion
1/2 clove garlic, minced
1 tbsp. butter
1/2 can Cheddar cheese soup
1 (3-oz.) can sliced mushrooms, drained
1/4 cup milk
2 tbsp. dry sherry
1 tbsp. minced parsley
1 1/2 cups cooked lobster (I use imitation lobster with great results)
1/2 cup frozen peas, cooked and drained
1 tbsp. buttered soft bread crumbs
Sauté onion and garlic in butter in skillet until tender. DO NOT brown.
Add soup and mushrooms; mix well. Add milk, sherry and parsley gradually; mix well. Add lobster and peas.
Cook until heated through, stirring constantly. Spoon into 2 (1-cup) casseroles. Top each with crumbs.
Bake at 350ºF. for 25 minutes or until golden.
Serves 2
ITALIAN BROCCOLI AND POTATO SOUP
~Submitted by Maggie, TX
Serves 2-4
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 leek, white and tender green parts, thinly sliced
5 cloves garlic, minced
1 pound potatoes, peeled cut into 1/4-inch cubes
3 1/2 cups low-sodium chicken broth
1 pound broccoli, cut into florets and then roughly chopped
1/2 cup light cream
1/4 cup basil, thinly sliced
3 tablespoons chopped fresh chives
1/4 cup freshly grated parmesan cheese
1. Prep all the ingredients. Heat the olive oil in a large saucepan over medium heat. When it's hot and shimmering, stir in the leeks and red pepper flakes. Cook, stirring often, until the leeks begin to soften, 4-6 minutes. Add the garlic and stir until it becomes fragrant, 30 seconds or so.
2. Add the potatoes and stir to coat with leeks and garlic. Cook for 2 minutes, then pour in the broth and simmer for 10 minutes.
3. Stir in the broccoli to combine, then pour in the cream and gently simmer (but don't boil) for 6-10 minutes, until the potatoes and broccoli are tender.
4. Stir in basil, chives and parmesan. Take the pan off the heat and serve.
Source: CookThink, a stupendous blog, in my opinion
SEAFOOD FETTUCCINE
~Submitted by Maggie, TX
Ingredients:
2 tablespoons clarified butter
3 ounces of halibut pieces (or cod)
6 uncooked prawns, peeled and de-veined (21-25 count size)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons white wine
4 ounces cooked bay shrimp
3 ounces Dungeness crab legs
1/2 cup heavy cream
12 ounces cooked fettuccine pasta (al dente’)
Parmesan cheese, shredded (preferably fresh grated)
Fresh minced Dill
To clarify butter: Melt butter over very low heat. Skim off what comes to the surface. Slowly pour off the oil part into another container. Discard the solids
Instructions:
Heat sauté pan over medium heat. When hot add clarified butter.
Flour halibut (or cod) and the prawns, shaking off excess and add these to the pan and sauté one-two minutes, then turn pieces over and cook one minute more; then add minced garlic, salt and white pepper and sauté until garlic turns white (DO NOT BURN).
Turn heat up a little and deglaze with wine (pour wine into pan along the sides of the pan) and cook to reduce volume by half.
Add bay shrimp, crab, heavy cream and fettuccine pasta. Sauté until thoroughly heated through and sauce is thickened. Adjust seasoning to taste.
Turn out onto plates or pasta bowls and garnish with fresh grated Parmesan cheese and dill.
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Publisher's Choice
CHEESE ENCHILADA CASSEROLE
Ingredients
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
Preparation
Preheat oven to 375°.
Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.
Yield 4 servings
Nutritional Information
CALORIES 299(18% from fat); FAT 6g (sat 2.8g,mono 1.7g,poly 0.9g); PROTEIN 19.1g; CHOLESTEROL 15mg; CALCIUM 332mg; SODIUM 1029mg; FIBER 4.3g; IRON 1.4mg; CARBOHYDRATE 42.3g
2 pounds beef stew meat
2 19-ounce cans cream of mushroom soup
1 to 2 packages onion soup mix
1 1/2 8-ounce cans lemon-lime soda
Place everything into your slow cooker, stir it up, and let it cook about 6 hours. Can serve with rice or noodles.
Serves 6.
CHICKEN DIVAN
2 packages (10 ounces each) broccoli spears, or 1 bunch fresh trimmed broccoli
2 cups sliced cooked turkey or chicken
2 cans condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup shredded processed Cheddar cheese
1/2 cup soft bread crumbs, tossed with 1 tablespoon melted butter
Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli stalks in a greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Arrange turkey or chicken over the broccoli spears. Combine the soup with mayonnaise, lemon juice, and curry powder; pour over all. Sprinkle with shredded cheese, then top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until heated through.
Serves 6.
GREEN CHILE STEW
Makes 8 servings.
Delicious and easy; just open cans and dump them in!
3 pounds stewing beef, cut into cubes
2 onions, medium, minced
2 tablespoons vegetable oil
1 (16 oz) can pinto beans
1 (10 oz) can tomatoes
1 cup water
2 (4 oz) cans green chiles
3 tablespoons beef broth granules
1 tablespoon sugar
1 garlic clove, minced
1/2 cup shredded white cheddar or Monterey Jack cheese
6-8 flour tortillas
In a large saucepan, brown beef and onions in oil. Add beans, tomatoes, water, chiles, beef broth granules, sugar and garlic. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour until meat is tender. Ladle into bowls, sprinkle with cheese, and served with warmed tortillas.
PEACH COBBLER WITH EQUAL
33% calorie reduction from traditional recipe.
3 cans (15 ounces each) canned sliced peaches in light syrup, drained*
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup Equal® Spoonful**
1 teaspoon vanilla
Pastry for single crust 9-inch pie
1 tablespoon Equal® Spoonful***
1/4 teaspoon ground cinnamon
Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; stir in 3/4 cup Equal® and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan.
Meanwhile, roll pie pastry on lightly floured surface to form a 9-inch square. Place over hot peach mixture. Trim and flute edges. Cut a few slits in top to allow steam to escape. Sprinkle with combined 1 tablespoon Equal and 1/4 teaspoon cinnamon. Bake in preheated 400°F oven 25 to 30 minutes or until pastry is crisp and lightly golden in color. Cool on wire rack. Serve warm or at room temperature.
Makes 6 servings.
Variation:
For individual peach cobblers, make peach mixture as recipe directs. Spoon 1/2 cup hot mixture into each of six 6-ounce custard cups. Roll pastry to 1/8-inch thickness. Cut into six 2-3/4-inch diameter circles. Place on each custard cup. Cut slit in top. Sprinkle with 1/2 teaspoon Equal/cinnamon mixture. Reduce baking time to 20 to 25 minutes.
* Two packages (16 oz. EACH) frozen unsweetened sliced peaches, thawed and drained may be substituted for the canned peaches. Increase Equal® Spoonful to 1 cup (24 packets EQUAL® sweetener). Proceed as recipe directs.
** May substitute 18 packets Equal® sweetener.
*** May substitute 1 1/2 packets Equal® sweetener.
1 (8 ounce) package egg noodles
1-1/3 tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 ½ quart casserole dish. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water. Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese. Bake 30 minutes in the preheated oven, until lightly brown.
CANYON CASSEROLE
Ingredients
1 pound ground beef
1 package (1 1/4-oz.) taco seasoning mix
1 can (14.5-oz.) diced tomatoes, undrained
1 (7 oz.) can vacuum packed whole kernel corn, drained
1/2 cup water
1 egg, beaten
1 cup Martha White® Self-Rising Corn Meal Mix
1/2 cup milk
2 tablespoons Crisco® Vegetable Oil
4 ounces shredded cheddar cheese
Preparation Directions
1. Heat oven to 400 degrees F. Grease 8-inch square (2-quart) baking dish or shallow 2-quart casserole. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add taco seasoning mix, tomatoes, corn, and water; mix well. Bring to a boil, stirring occasionally. Pour into greased baking dish.
3. In small bowl, combine egg, corn meal mix, milk, and oil; blend well. Stir in cheese. Pour batter over ground beef mixture in baking dish.
4. Bake at 400 degrees F. for 30 to 35 minutes or until topping is golden brown.
Prep Time: 25 min
Cooking Time:
Serving size: 6 Servings
6 lg. baking apples
2 tbsp. walnuts, chopped
3 tbsp. raisins
1 c. water
1/3 c. honey (I use only OhioHoney.com from our very own
Lucy Wellhausen!)
1 cinnamon stick (2-inches)
1 tbsp. lemon juice
Preheat oven to 350 degrees. Wash and core apples. Mix chopped walnuts and raisins together; fill apple cavities with mixture and put in shallow baking dish. In small saucepan combine water, honey, and cinnamon stick. Place over medium heat and bring to a boil. Simmer for 5 minutes. Remove from heat and stir in lemon juice. Remove cinnamon stick and pour syrup over apples in baking dish.
Place in preheated oven and bake uncovered for 45 minutes or until the apples are tender, basting occasionally. Remove from oven and cool to room temperature before serving.
CLASSIC BEEF STROGANOFF
Basic ingredients, quick prep and great flavor—all reasons that this dish is a classic! This is a
Betty Crocker recipe that perfectly suits my family's taste.
Prep Time:20 min
Start to Finish:40 min
Makes:6 servings
1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal® all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Information:
1 Serving: Calories 435 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 10 g); Cholesterol 115 mg; Sodium 620 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 28 g
Percent Daily Value*: Vitamin A 16 %; Vitamin C 2 %; Calcium 8 %; Iron 22 %
Exchanges: 2 Starch; 3 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
CHOCOLATE CHOCOLATE CHIP UPSIDE-DOWN CAKE
This makes the house smell so good. This one is a Martha White keeper.
Ingredients
Topping
1/3 cup butter or margarine
1/4 cup firmly packed brown sugar
1 cup pecans, chopped
1/2 cup sweetened flaked coconut
1 tablespoon water
Preparation Directions
1. Heat oven to 325 degrees F. In ungreased 10-inch cast iron skillet, melt butter. Remove from heat; stir in brown sugar, pecans, coconut and water; spread evenly.
2. In medium bowl, combine muffin mix, sugar and milk. Stir just until blended. Pour batter over mixture in skillet.
3. Bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate.
This is a Ragu recipe. It just doesn't get any easier. And look: no cottage cheese, Leasa!
2 containers ( 15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Traditional Pasta Sauce
12 lasagna noodles, uncooked
1. In medium bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton® Recipe Secrets ® Vegetable Soup Mix.
2. In 6-quart slow cooker, spread 1 cup Pasta Sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.
3. Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.
TIP: This delicious dinner tastes even better the next day.
Nutrition Information per serving:
Calories 590, Calories From Fat 250, Saturated Fat 15g, Trans Fat 0g, Total Fat 27g, Cholesterol 135mg, Sodium 1450mg, Total Carbohydrate 55g, Sugars 13g, Dietary Fiber 6g, Protein 32g, Vitamin A 140%, Vitamin C 20%, Calcium 50%, Iron 25%
This one is definitely a keeper. I like to add cinnamon or nutmeg to the mixture before simmering.
3/4 cup white rice, uncooked
2 cups milk, divided
1 egg, beaten
1/3 cup sugar (white)
2/3 cup raisins (golden recommended)
1 tbsp of butter
1/2 tsp vanilla extract
1/4 tsp of salt
pinch of cinnamon or nutmeg, or to taste (optional)
Directions
Boil 1 1/2 cups of water in a medium sized saucepan. Then, add the rice, and cinnamon or nutmeg (optional), and stir. Now, reduce heat, cover and simmer for 20 minutes. Combine 1 1/2 cups cooked rice, 1 1/2 cups of milk, salt and sugar in another saucepan. Cook this over medium heat, until it is thick and creamy (about 15-20 minutes). Add in the remaining 1/2 cup milk, raisins and beaten egg. Cook for an additional 2 minutes, stirring constantly. Finally, remove from the heat, and stir in the vanilla and butter. Serve warm, and enjoy!
CROCKPOT SPLIT PEA SOUP
I can remember the good old days, when my oldest was a babe, I would fix Split Pea Soup. I love the stuff. Unfortunately, my younger two, even though they love peas, and love soup, cannot get past the color long enough to savor the flavors. Wah! The only way I can prepare this is to do it when the kids are eating away from home, then freeze the leftovers (which are very good, might I add).
8 ounces Polish sausage or other smoked sausage, diced
1 package (16 ounces) dried split peas, sorted and rinsed
2 to 3 medium carrots, diced
2 ribs celery, diced
1/2 cup onion, diced
3/4 teaspoon dried leaf marjoram
1/4 teaspoon leaf thyme
1 small bay leaf
3 1/2 cups chicken broth
Heat small skillet over medium heat. Add sausage and cook for 3 to 5 minutes, until browned. Drain well. Combine sausage and remaining ingredients in slow cooker. Cover and cook on LOW for 5 to 7 hours, or until peas are tender. Turn off heat and let stand for 10 to 15 minutes. Mash slightly to thicken more, if desired. Remove bay leaf before serving.
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