Cream of Chicken and Mushroom Soup

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.

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.

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.

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.

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.

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)

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.