Cream of Chicken and Mushroom Soup
Submitted by: Alauna Westover
4 T. butter Place in pot and melt. Then add:1/2 cup chopped onion and soften. Then add 1 pound sliced mushrooms and cook 10 mins. Then add 1/2 cup flour and cook 1 min. Then add 4 cups chicken broth and 2 cups half and half.
Boil until thickened. Then add 1 teaspoon salt, 1/4 teaspoon hot sauce, 3 cups cooked diced chicken, and 1 teaspoon tarragon.
Simmer 20 mins.
Sunday, September 16, 2007
Tortilla Soup
Tortilla Soup
Submitted by: Janae Peterson
Soup:
3 cans chicken broth
1 can white hominy, drained and rinsed (it comes in a can in the Mexican food section)
1/3 cup fresh or frozen whole-kernel corn
1 carrot, diced
1 cup diced zucchini
1 cup diced, cooked chicken
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon thyme
1 bay leaf
Garnishes:
1 lime, cut into wedges
1/2 cup shredded Monterey Jack cheese
2 cups baked tortilla chips
1 sliced jalopeano pepper (I never put this in)
Fresh thyme
Bring all soup ingredients to boil in large Dutch oven over medium-high heat. Reduce heat to medium-low; simmer 15 minutes until soup is hot and vegetables have softened slightly. Ladle soup into 4 serving bowls. Garnish each serving as desired. Serve with bread. Makes 4 servings.
Submitted by: Janae Peterson
Soup:
3 cans chicken broth
1 can white hominy, drained and rinsed (it comes in a can in the Mexican food section)
1/3 cup fresh or frozen whole-kernel corn
1 carrot, diced
1 cup diced zucchini
1 cup diced, cooked chicken
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon thyme
1 bay leaf
Garnishes:
1 lime, cut into wedges
1/2 cup shredded Monterey Jack cheese
2 cups baked tortilla chips
1 sliced jalopeano pepper (I never put this in)
Fresh thyme
Bring all soup ingredients to boil in large Dutch oven over medium-high heat. Reduce heat to medium-low; simmer 15 minutes until soup is hot and vegetables have softened slightly. Ladle soup into 4 serving bowls. Garnish each serving as desired. Serve with bread. Makes 4 servings.
Saturday, September 15, 2007
Zuppa Toscana
Zuppa Toscana (Olive Garden)
Submitted by: Jen Hardin
1 lb. ground Italian sausage (Jimmy Dean)
¾ c. onion, diced
1 ½ oz. Oscar Mayer Real Bacon Bits
1 ½ tsp. minced garlic
3 Tbsp. chicken bouillon powder (or 3 cubes crushed)
5 c. water
4 small red potatoes halved and thinly sliced
2 c. kale leaves thinly sliced (spinach or Swiss chard can be substituted)
½ c. heavy whipping cream
½ tsp. red pepper flakes
Parmesan cheese for garnish
Brown sausage and onion in large soup pot. Add garlic and cook one minute.
Add bouillon powder, water, and potatoes. Simmer 15 minutes.
Add bacon, kale, cream and red pepper flakes. Simmer 4 minutes and serve. Garnish with parmesan cheese.
Submitted by: Jen Hardin
1 lb. ground Italian sausage (Jimmy Dean)
¾ c. onion, diced
1 ½ oz. Oscar Mayer Real Bacon Bits
1 ½ tsp. minced garlic
3 Tbsp. chicken bouillon powder (or 3 cubes crushed)
5 c. water
4 small red potatoes halved and thinly sliced
2 c. kale leaves thinly sliced (spinach or Swiss chard can be substituted)
½ c. heavy whipping cream
½ tsp. red pepper flakes
Parmesan cheese for garnish
Brown sausage and onion in large soup pot. Add garlic and cook one minute.
Add bouillon powder, water, and potatoes. Simmer 15 minutes.
Add bacon, kale, cream and red pepper flakes. Simmer 4 minutes and serve. Garnish with parmesan cheese.
Friday, September 14, 2007
Aunt Linda's Corn Souffle
Aunt Linda's Corn Souffle
Submitted by: Becky Peterson
1 can cream corn
1 can regular corn
1 pkg. cornmeal mix
1 cup milk
1/2 cup sour cream
Stir ingredients together and bake in a square pan at 350 degrees for about 25 minutes.
Submitted by: Becky Peterson
1 can cream corn
1 can regular corn
1 pkg. cornmeal mix
1 cup milk
1/2 cup sour cream
Stir ingredients together and bake in a square pan at 350 degrees for about 25 minutes.
Basic White Roux
Basic White Roux
Submitted by: Becky Peterson
Add butter to a saucepan over medium heat. You can saute onions and garlic if your recipe calls for it. Add the flour and whisk together for 3 minutes to make a white roux. Whisk in the milk and bring to a boil, stirring constatly to prevent burning. Cook for approximately 5-10 minutes.
You can use this for a base for homemade macaroni and cheese, soups (clam chowder). Use immediately to thinken a liquid that is at or below room temperature. To thicken a hot liquid, allow the roux to cool to room temperature or refridgerate. You can keep it in the fridge for up to a month in a tight container.
Submitted by: Becky Peterson
Add butter to a saucepan over medium heat. You can saute onions and garlic if your recipe calls for it. Add the flour and whisk together for 3 minutes to make a white roux. Whisk in the milk and bring to a boil, stirring constatly to prevent burning. Cook for approximately 5-10 minutes.
You can use this for a base for homemade macaroni and cheese, soups (clam chowder). Use immediately to thinken a liquid that is at or below room temperature. To thicken a hot liquid, allow the roux to cool to room temperature or refridgerate. You can keep it in the fridge for up to a month in a tight container.
Whole Wheat Bread
Whole Wheat Bread
Submitted by: Janeen
4 cups warm water (8 c. to double)
2 Tbs. yeast (4 tbs.)
6 Tbs. oil (3/4 c.)
1 1/2 Tbs. dough enhancer (3 Tbs.)
2 2/3 Tbs. Gluten (1/3 c.)
1 1/3 Tbs. salt (2 2/3 Tbs.)
1 1/2 Tbs. lemon juice (3 Tbs.)
7 1/2 -8 cups wheat flour (15-16 cups)
Measure dough enhancer, gluten and slat in a small bowl. Combine yeast and water in bowl you will be mixing in. Let sit for 5 mins. Add oil, honey, lemon jice, ingredients from small bowl and 4 cups (8 c.) Flour. Start mixing on low speed and gradually add flour till dough pulls away from side of the bowl. Knead 8 mins. (kitchen Aid speed 2). Shape loaves into greased pans. Rise in a preheated 200 degree oven for 20 mins. Dough should be approx. 1 1/2 inches above top of pan. (Turn oven off while bread is rising.) Bake at 350 for approx. 30 min. till brown on top. ( This includes the preheat time of 6 1/2 min. plus 24 min approx. baking time.) Bake on 2nd rack from bottom. Remove from pans to cooling rack and brush immediately with butter. Yield: 3 large loaves (6)
Submitted by: Janeen
4 cups warm water (8 c. to double)
2 Tbs. yeast (4 tbs.)
6 Tbs. oil (3/4 c.)
1 1/2 Tbs. dough enhancer (3 Tbs.)
2 2/3 Tbs. Gluten (1/3 c.)
1 1/3 Tbs. salt (2 2/3 Tbs.)
1 1/2 Tbs. lemon juice (3 Tbs.)
7 1/2 -8 cups wheat flour (15-16 cups)
Measure dough enhancer, gluten and slat in a small bowl. Combine yeast and water in bowl you will be mixing in. Let sit for 5 mins. Add oil, honey, lemon jice, ingredients from small bowl and 4 cups (8 c.) Flour. Start mixing on low speed and gradually add flour till dough pulls away from side of the bowl. Knead 8 mins. (kitchen Aid speed 2). Shape loaves into greased pans. Rise in a preheated 200 degree oven for 20 mins. Dough should be approx. 1 1/2 inches above top of pan. (Turn oven off while bread is rising.) Bake at 350 for approx. 30 min. till brown on top. ( This includes the preheat time of 6 1/2 min. plus 24 min approx. baking time.) Bake on 2nd rack from bottom. Remove from pans to cooling rack and brush immediately with butter. Yield: 3 large loaves (6)
Too Easy Tortellini Soup
Too Easy Tortellini Soup
Submitted by: Janeen Flukinger
4 cups chicken broth
1 pkg. (9 oz.) refrigerated cheese tortellini
1 can (15 oz.) white kidney or cannelloni beans rinsed and drained
1 can (14 oz.) Italian diced tomatoes, undrained
1 1/2 tsps. Dried basil
1 Tsp. Red wine vinegar
Shredded Parmesan cheese
Coarsly ground pepper
In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer uncovered for 4 minutes stirring occasionally. Stin in beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in vinegar. Serve. Sprinkle with cheese and pepper if desired.
Submitted by: Janeen Flukinger
4 cups chicken broth
1 pkg. (9 oz.) refrigerated cheese tortellini
1 can (15 oz.) white kidney or cannelloni beans rinsed and drained
1 can (14 oz.) Italian diced tomatoes, undrained
1 1/2 tsps. Dried basil
1 Tsp. Red wine vinegar
Shredded Parmesan cheese
Coarsly ground pepper
In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer uncovered for 4 minutes stirring occasionally. Stin in beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in vinegar. Serve. Sprinkle with cheese and pepper if desired.
Zucchini Bread
ZUCCHINI BREAD
Submitted by: Kadee Stratton
1 CUP OIL
1 CUP SUGAR
1 CUP BROWN SUGAR
3 EGGS
3 TSP VANILLA
2 CUPS GRATED ZUCCHINI
Mix above ingredients.
In a separate bowl combine following ingredients:
3 CUPS FLOUR
1 TSP SALT
1 TSP BAKING SODA
½ TSP BAKING POWDER
1 TBL CINNAMON
OPTIONAL 1 TSP NUTMEG ( I don't use it, but my sister does)
Turning mixer on low slowly add dry ingredients to zucchini mixture.
PUT IN TWO GREASED AND FLOURED BREAD PAN (They should be about 2/3 full).BAKE AT 325 FOR 1 HOUR*Optional* Right before you put batter in the oven sprinkle sugar on top for a crunchy sweet crust.
Submitted by: Kadee Stratton
1 CUP OIL
1 CUP SUGAR
1 CUP BROWN SUGAR
3 EGGS
3 TSP VANILLA
2 CUPS GRATED ZUCCHINI
Mix above ingredients.
In a separate bowl combine following ingredients:
3 CUPS FLOUR
1 TSP SALT
1 TSP BAKING SODA
½ TSP BAKING POWDER
1 TBL CINNAMON
OPTIONAL 1 TSP NUTMEG ( I don't use it, but my sister does)
Turning mixer on low slowly add dry ingredients to zucchini mixture.
PUT IN TWO GREASED AND FLOURED BREAD PAN (They should be about 2/3 full).BAKE AT 325 FOR 1 HOUR*Optional* Right before you put batter in the oven sprinkle sugar on top for a crunchy sweet crust.
Almost Marie Callendar's Potato Cheese Soup
ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP
Submitted by: Kadee Stratton
8 Cups Potatoes -- peeled and cubed (about 6-8 medium sized potatoes)
2 Cups Chopped onion (about 1 medium sized onion)
4 cups Chopped celery (about 6 stalks of celery)
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter
1 cup Shredded sharp cheddar ( I use an 8 ounces block)Cheese (optional to sprinkle on top)
Place potatoes, onions, celery, and salt in the 4 c ofwater in a large pot. Cook on medium high about 15 minutes untilvegetables are tender. Put in blender and mix untilchunky (Better to be too chunky than end up with puree).Drain water. Return vegetables to pot and add half-and-half,butter, and cheese. Simmer on medium until hot. Do NOT Boil.
*Optional* Add 1 or 2 Tablespoon of cornstarch to 1 or 2 tablespoon of water. Make sure cornstarch is dissolved (not lumpy) and add to soup to thicken if desired.
Submitted by: Kadee Stratton
8 Cups Potatoes -- peeled and cubed (about 6-8 medium sized potatoes)
2 Cups Chopped onion (about 1 medium sized onion)
4 cups Chopped celery (about 6 stalks of celery)
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter
1 cup Shredded sharp cheddar ( I use an 8 ounces block)Cheese (optional to sprinkle on top)
Place potatoes, onions, celery, and salt in the 4 c ofwater in a large pot. Cook on medium high about 15 minutes untilvegetables are tender. Put in blender and mix untilchunky (Better to be too chunky than end up with puree).Drain water. Return vegetables to pot and add half-and-half,butter, and cheese. Simmer on medium until hot. Do NOT Boil.
*Optional* Add 1 or 2 Tablespoon of cornstarch to 1 or 2 tablespoon of water. Make sure cornstarch is dissolved (not lumpy) and add to soup to thicken if desired.
Quick, Easy-N-Fast Chicken Tortilla Soup Recipe
Quick, Easy-N-Fast Chicken Tortilla Soup Recipe
Submitted by: Marianne Martin
1 (15 oz.) can whole kernel corn, drained, or 2 C. frozen
2 (14.5) cans chicken broth
1 (15 oz.) can black beans
1 (14 oz.) can diced tomatoes, drained
1 (4oz.) can diced chilies
1 t. Cumin
1 lb. boneless chicken breasts, cooked and chopped (in a real crunch you can use one 10-ounce can chunk chicken.)
2 tsp. taco seasoning (or to taste)
salt to taste
Pour corn, broth,beans, tomatoes and chilies into a large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheddar or monterey jack cheese.
Submitted by: Marianne Martin
1 (15 oz.) can whole kernel corn, drained, or 2 C. frozen
2 (14.5) cans chicken broth
1 (15 oz.) can black beans
1 (14 oz.) can diced tomatoes, drained
1 (4oz.) can diced chilies
1 t. Cumin
1 lb. boneless chicken breasts, cooked and chopped (in a real crunch you can use one 10-ounce can chunk chicken.)
2 tsp. taco seasoning (or to taste)
salt to taste
Pour corn, broth,beans, tomatoes and chilies into a large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheddar or monterey jack cheese.
Chunky- Chicken Noodle Soup
Chunky-Chicken Noodle Soup
Submitted by: Janette Thompson
2 tsp olive oil
1 cup chopped onion
1 cup diced carrot
1 cup sliced celery
1 garlic clove, minced
3 TBLS all-purpose flour
½ tsp dried oregano
¼ tsp poultry seasoning
3 (14 ½ ounce) cans or containers of
Fat-free chicken broth
2 ½ cups diced peeled baking potato
½ tsp salt
2 cups diced roasted chicken
1 (12-ounce) can evaporated fat-free milk
2 cups wide egg noodles (4 ounces uncooked pasta)
Thyme sprigs (optional)
1.Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic;
Sauté 5 min. Sprinkle flour, oregano, dried thyme, and poultry seasoning over vegetables- cook 1 min.
2. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered,
25 minutes or until potato is tender. Add chicken, milk, and noodles, and cook 10 minutes or until Noodles are tender. Garnish with thyme sprigs, if desired. Yield: 8 servings (serving size 1 cup).
Submitted by: Janette Thompson
2 tsp olive oil
1 cup chopped onion
1 cup diced carrot
1 cup sliced celery
1 garlic clove, minced
3 TBLS all-purpose flour
½ tsp dried oregano
¼ tsp poultry seasoning
3 (14 ½ ounce) cans or containers of
Fat-free chicken broth
2 ½ cups diced peeled baking potato
½ tsp salt
2 cups diced roasted chicken
1 (12-ounce) can evaporated fat-free milk
2 cups wide egg noodles (4 ounces uncooked pasta)
Thyme sprigs (optional)
1.Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic;
Sauté 5 min. Sprinkle flour, oregano, dried thyme, and poultry seasoning over vegetables- cook 1 min.
2. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered,
25 minutes or until potato is tender. Add chicken, milk, and noodles, and cook 10 minutes or until Noodles are tender. Garnish with thyme sprigs, if desired. Yield: 8 servings (serving size 1 cup).
Jensen Family Chicken Noodle Soup
Jensen Family Chicken Noodle Soup
Submitted by: Sarah Jensen
1 cup chopped celery
1 1/2 cups chopped carrots
2-3 cooked chicken breasts
1 box lipton cream of chicken soup
Chicken bullion to taste
1 package of egg noodles
Fill soup pot with water (2-3 quarts). Add celery, carrots, bullion and cream of chicken soup packets. Bring to boil add chicken and noodles. Cook until noodles are tender and serve.
Submitted by: Sarah Jensen
1 cup chopped celery
1 1/2 cups chopped carrots
2-3 cooked chicken breasts
1 box lipton cream of chicken soup
Chicken bullion to taste
1 package of egg noodles
Fill soup pot with water (2-3 quarts). Add celery, carrots, bullion and cream of chicken soup packets. Bring to boil add chicken and noodles. Cook until noodles are tender and serve.
Potato, Sausage and Kale Soup (Zupa Toscana)
Potato, Sausage and Kale Soup (Zupa Toscana)
Submitted by: Celeste Lewis
1-2 T. olive oil
4-5 mild Italian sausages
8 cups chicken broth
8-10 red potatoes, cleaned and cut into "coins"
1 bunch kale
2-3 cups half and half
parmesan cheese
Heat olive oil in large stock pot. Cut sausage out of casings and brown in olive oil, crumbling as it cooks. Add chicken broth and potatoes and bring to a boil. Cook approximately 15 minutes, or until potatoes are tender. Add chopped kale, cook 2 minutes and add half and half. Serve immediately with parmesan cheese sprinkled on top.
Submitted by: Celeste Lewis
1-2 T. olive oil
4-5 mild Italian sausages
8 cups chicken broth
8-10 red potatoes, cleaned and cut into "coins"
1 bunch kale
2-3 cups half and half
parmesan cheese
Heat olive oil in large stock pot. Cut sausage out of casings and brown in olive oil, crumbling as it cooks. Add chicken broth and potatoes and bring to a boil. Cook approximately 15 minutes, or until potatoes are tender. Add chopped kale, cook 2 minutes and add half and half. Serve immediately with parmesan cheese sprinkled on top.
Stew
Stew
Submitted by: Jill Thunell
1 pk. Stew meat
1 bag (5 lbs) potatoes
6 medium carrots peeled and coined
1/2 bag frozen peas
1 can cream of chicken soup
1 can water
In casserole dish mix meat, can of soup, and water. Start to cook at 300 for 2 hours. Then add diced potatoes and carrots. Spoon over soup mixture to cover the potatoes and carrots. Cook at 300 for another 2 hours. About 20 mins before the fourth hour add the peas and cook until done.
Submitted by: Jill Thunell
1 pk. Stew meat
1 bag (5 lbs) potatoes
6 medium carrots peeled and coined
1/2 bag frozen peas
1 can cream of chicken soup
1 can water
In casserole dish mix meat, can of soup, and water. Start to cook at 300 for 2 hours. Then add diced potatoes and carrots. Spoon over soup mixture to cover the potatoes and carrots. Cook at 300 for another 2 hours. About 20 mins before the fourth hour add the peas and cook until done.
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