Submitted by Becky Tripp
1/2 cup shortening
1/2 cup sugar
2 eggs
2 tbsp. active dry yeast
2 1/2 cups warm water
1/2 tsp. sugar (dissolve in yeast and water)
7 cups flour
1 tbsp. salt
Dissolve yeast 1/2 tsp. sugar and water in a small bowl. Cream shortening, sugar, and eggs in a large bowl. Combine the yeast mixture with the cream mixture using electric beaters. Mix thoroughly. Sift flour and salt adding it to the creamed mixture. Continue to mix until the dough is not sticky and easy to handle. You may have to eventually mix by hand. Place dough in a large bowl that has been sprayed with nonstick cooking spray or greased. Cover with a dish towel and let rise. When the dough is doubled punch down and let it rise again. Roll out dough on a floured surface. Spread dough with approximately 1/4 cup melted butter. Sprinkle a small amount of cinnamon and brown sugar over the buttered dough. Cut into strips. Roll and twist into roll shapes. Place on greased cookie sheet or cake pans. Let rise again until double. Bake 12 minutes at 350 degrees F. Frost baked rolls while still warm with frosting.
Frosting
2 tbsp. melted butter
2 tbsp. milk
1 tsp. vanilla
Powdered sugar to desired consistency.
Mix all ingredients together.
Monday, November 21, 2011
Wednesday, October 12, 2011
Hot Zucchini Relish
Submitted by Rebecca Thompson
Chop or grind:
10 cups zucchini
3 cups onion
2 large bell peppers
Cover with water and sprinkle with 5 tablespoons of salt. Soak for several hours, then drain in a colander.
Add:
1 small (4 oz.) jar pimentos
1 - 4 oz. can green chiles
2 cups sugar
2 1/2 cups vinegar
1 tablespoon red pepper flakes (more or less to taste)
1 teaspoon dry mustard
1 teaspoon nutmeg
2 teaspoons celery seed
Cook vegetables until just tender, 20 minutes or so. Add 2 tablespoons of cornstarch to about 3 tablespoons of vinegar and mix with vegetables to thicken a bit. Stir and cook another minute or two to thicken. Pour into hot, sterilized jars and process for 10 minutes.
Chop or grind:
10 cups zucchini
3 cups onion
2 large bell peppers
Cover with water and sprinkle with 5 tablespoons of salt. Soak for several hours, then drain in a colander.
Add:
1 small (4 oz.) jar pimentos
1 - 4 oz. can green chiles
2 cups sugar
2 1/2 cups vinegar
1 tablespoon red pepper flakes (more or less to taste)
1 teaspoon dry mustard
1 teaspoon nutmeg
2 teaspoons celery seed
Cook vegetables until just tender, 20 minutes or so. Add 2 tablespoons of cornstarch to about 3 tablespoons of vinegar and mix with vegetables to thicken a bit. Stir and cook another minute or two to thicken. Pour into hot, sterilized jars and process for 10 minutes.
Mustard Pickles or Chow-chow
Submitted by Rebecca Thompson
Combine 6 quarts small pickling cukes, sliced, 2 quarts pickling onions and 2 quarts cauliflower, cut into small pieces in a large bowl. Sprinkle liberally with salt and let stand for 1 hour. Rinse and add:
1 1/2 quarts vinegar
1 1/2 quarts sugar
1 tablespoon each Turmeric, Mustard seed, Celery seed and Dry mustard plus 1 - 24 oz. bottle of prepared mustard. Mix all ingredients in a large pot and heat on medium, stirring occasionally for about 35 minutes. Make a paste with 1/2 cup vinegar. Stir into mixture for thickening. Do not overcook. Pour into hot, sterile pint jars and process for 10-15 minutes.
Combine 6 quarts small pickling cukes, sliced, 2 quarts pickling onions and 2 quarts cauliflower, cut into small pieces in a large bowl. Sprinkle liberally with salt and let stand for 1 hour. Rinse and add:
1 1/2 quarts vinegar
1 1/2 quarts sugar
1 tablespoon each Turmeric, Mustard seed, Celery seed and Dry mustard plus 1 - 24 oz. bottle of prepared mustard. Mix all ingredients in a large pot and heat on medium, stirring occasionally for about 35 minutes. Make a paste with 1/2 cup vinegar. Stir into mixture for thickening. Do not overcook. Pour into hot, sterile pint jars and process for 10-15 minutes.
Pickled Beets
Submitted by Rebecca Thompson
Brining Solution:
3 cups water
3 cups cider vinegar
2 cups sugar
Salt to taste, or about 2 tablespoons
Sterilize pint jars. Fill with cooked and peeled beets. Using the water from the cooked beets, measure enough to make 3 cups, adding water if necessary. Add vinegar, salt and sugar. Slice beets and place in jars, or place small, whole beets into jars. Pour hot brining solution over beets. Seal and process for 15 minutes.
Brining Solution:
3 cups water
3 cups cider vinegar
2 cups sugar
Salt to taste, or about 2 tablespoons
Sterilize pint jars. Fill with cooked and peeled beets. Using the water from the cooked beets, measure enough to make 3 cups, adding water if necessary. Add vinegar, salt and sugar. Slice beets and place in jars, or place small, whole beets into jars. Pour hot brining solution over beets. Seal and process for 15 minutes.
Dill Pickles
Submitted by Rebecca Thompson
For brining solution:
1/2 cup salt
3 quarts water
1 quart apple cider vinegar
Bring solution to a boil and allow to simmer, then keep it hot.
In each quart bottle place:
1 grape leaf
1 clove garlic
1 whole clove
1 tsp turmeric
1 piece of dill weed, fresh or dried
Add small cucumbers to each jar, then fill with hot brining solution. Process for approximately 10 minutes.
For brining solution:
1/2 cup salt
3 quarts water
1 quart apple cider vinegar
Bring solution to a boil and allow to simmer, then keep it hot.
In each quart bottle place:
1 grape leaf
1 clove garlic
1 whole clove
1 tsp turmeric
1 piece of dill weed, fresh or dried
Add small cucumbers to each jar, then fill with hot brining solution. Process for approximately 10 minutes.
Fresh Apple Cake
Submitted by Betty Whitear
Coarsely shred 4 cups raw apples. Add 2 cups sugar, 1/2 cup vegetable oil, 2 well beaten eggs, 2 tsp vanilla, 1 cup chopped walnuts.
Add 2 cups flour, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 2 tsp baking soda, 1 tsp salt.
Grease 9x13 inch pan.
Bake at 350 degrees for 45-50 minutes.
Coarsely shred 4 cups raw apples. Add 2 cups sugar, 1/2 cup vegetable oil, 2 well beaten eggs, 2 tsp vanilla, 1 cup chopped walnuts.
Add 2 cups flour, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 2 tsp baking soda, 1 tsp salt.
Grease 9x13 inch pan.
Bake at 350 degrees for 45-50 minutes.
Old Fruit Cake
Submitted by TyNea Sorenson
1 quart fruit - puree fruit and all in the blender
2 cups sugar
1 cup oil
4 cups flour
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 tsp baking soda
Optional: nuts, raisin, chocolate chips
Bake at 350 degrees for 40 minutes.
1 quart fruit - puree fruit and all in the blender
2 cups sugar
1 cup oil
4 cups flour
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 tsp baking soda
Optional: nuts, raisin, chocolate chips
Bake at 350 degrees for 40 minutes.
Tuesday, October 11, 2011
Chocolate Zucchini Bread
Submitted by Rebecca Thompson
In a large mixing bowl using an electric mixer or in a bowl of a stand up mixer, whip together:
1/2 cup vegetable oil
1/2 cup butter
Then add:
3 cups sugar
4 large eggs
Sift together:
3 1/2 cups flour
1 tsp salt
1 tbs baking powder
1 tsp baking soda
1 cup Cocoa powder
Alternately with dry ingredients, add 1 1/4 cup buttermilk and dry ingredients on low speed until blended. Then toss:
3 cups shredded and drained zucchini with 2 tablespoons of flour (this keeps it from sinking to the bottoms of the pan). Fold this into batter and pour into 3-4 small to medium loaf pans. Bake at 350 degrees for 45-50 minutes. Cool completely and wrap in foil. Let rest overnight in the refrigerator for serving the next day. This recipe freezes wonderfully for up to 3 months.
In a large mixing bowl using an electric mixer or in a bowl of a stand up mixer, whip together:
1/2 cup vegetable oil
1/2 cup butter
Then add:
3 cups sugar
4 large eggs
Sift together:
3 1/2 cups flour
1 tsp salt
1 tbs baking powder
1 tsp baking soda
1 cup Cocoa powder
Alternately with dry ingredients, add 1 1/4 cup buttermilk and dry ingredients on low speed until blended. Then toss:
3 cups shredded and drained zucchini with 2 tablespoons of flour (this keeps it from sinking to the bottoms of the pan). Fold this into batter and pour into 3-4 small to medium loaf pans. Bake at 350 degrees for 45-50 minutes. Cool completely and wrap in foil. Let rest overnight in the refrigerator for serving the next day. This recipe freezes wonderfully for up to 3 months.
Herbed Lentils and Rice
Submitted by Shellie Harris (Judy Shefield's recipe)
3 cups water
3 tsp granulated chicken bouillon
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup brown rice
1/2 tsp basil
1/4 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/8 tsp garlic powder
1/8 tsp pepper
4 oz Swiss Cheese
Combine dry lentils, onion, brown rice, basil, salt, oregano, thyme, garlic powder, pepper, bouillon and water. Shred half of the Swiss Cheese and stir into lentil rice mixture. Bake covered at 350 degrees for 1 1/2 - 2 hours. Cut remaining cheese into strips and place on top of cooked lentil mixture. Return to oven for 3 minutes for cheese to melt on top.
3 cups water
3 tsp granulated chicken bouillon
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup brown rice
1/2 tsp basil
1/4 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/8 tsp garlic powder
1/8 tsp pepper
4 oz Swiss Cheese
Combine dry lentils, onion, brown rice, basil, salt, oregano, thyme, garlic powder, pepper, bouillon and water. Shred half of the Swiss Cheese and stir into lentil rice mixture. Bake covered at 350 degrees for 1 1/2 - 2 hours. Cut remaining cheese into strips and place on top of cooked lentil mixture. Return to oven for 3 minutes for cheese to melt on top.
Black Bean & Corn Salsa
Submitted by Janae Pickett
4 servings prep time 10 minutes
1/4 cup light mayo
2 Tbsp. lime juice
1/2 tsp. ground cumin
1 can black beans, rinsed and drained
1 can corn drained
1 cup quartered cherry or grape tomatoes
1/2 cup chopped red onion
2 Tbsp. fresh chopped cilantro
1 tsp. chopped jalapeno pepper (optional)
In a medium bowl blend mayo, lime juice and cumin. Stir in remaining ingredients. Serve chilled or at room temperature.
Tuesday, September 13, 2011
15 Bean Soup
Submitted by Chris Baxter
1 lb. ham, ham hocks or smoked sausage
1 cup onion
1 - 14.5 oz. can diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1 -2 cloves garlic, minced
Cooking Instructions
Traditional Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
1. After soaking, drain water, add 2 quarts of water and meat.
2. Bring beans to boil, reduce heat and simmer uncovered for 2 1/2 hours.
3. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer another 30 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.
Quickcook Method:
1. Place rinsed beans in a pot with 3 quarts water.
2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes.
3. After 60 minutes, add ingredients. Simmer 30-45 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.
Yield: approximately 3 quarts. Serves 14-16
1 lb. ham, ham hocks or smoked sausage
1 cup onion
1 - 14.5 oz. can diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1 -2 cloves garlic, minced
Cooking Instructions
Traditional Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
1. After soaking, drain water, add 2 quarts of water and meat.
2. Bring beans to boil, reduce heat and simmer uncovered for 2 1/2 hours.
3. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer another 30 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.
Quickcook Method:
1. Place rinsed beans in a pot with 3 quarts water.
2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes.
3. After 60 minutes, add ingredients. Simmer 30-45 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.
Yield: approximately 3 quarts. Serves 14-16
Lentil Vegetable Soup
Submitted by Kathy Hansen
1 lb. lentils, rinsed
1/2 lb. hamburger, browned (I substituted 1 cup TVP soy)
1/2 cup diced onion (substituted dehydrated)
1 cup diced celery (substituted dehydrated)
1 cup diced carrots (substituted dehydrated)
1 1/2 tbsp parsley
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp sugar (I used Stevia)
1 quart tomatoes with juice
1 tbsp vinegar
Combine all but last 2 ingredients. (When adding TVP, save to the end.) Cover with water. Bring to boil and simmer 1 1/2 hours. Add tomatoes and vinegar (and TVP). Simmer another 1/2 hour. (May add leftover spaghetti or macaroni. I added fresh zucchini, blended with tomatoes.)
May also add 1 cup barley at the beginning. Or whole wheat, boil 2 cups water and pour into a quart jar with 1 cup whole wheat. Seal with rubber canning lid for 2 hours, then stir into soup for nutty whole-grain addition.
1 lb. lentils, rinsed
1/2 lb. hamburger, browned (I substituted 1 cup TVP soy)
1/2 cup diced onion (substituted dehydrated)
1 cup diced celery (substituted dehydrated)
1 cup diced carrots (substituted dehydrated)
1 1/2 tbsp parsley
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp sugar (I used Stevia)
1 quart tomatoes with juice
1 tbsp vinegar
Combine all but last 2 ingredients. (When adding TVP, save to the end.) Cover with water. Bring to boil and simmer 1 1/2 hours. Add tomatoes and vinegar (and TVP). Simmer another 1/2 hour. (May add leftover spaghetti or macaroni. I added fresh zucchini, blended with tomatoes.)
May also add 1 cup barley at the beginning. Or whole wheat, boil 2 cups water and pour into a quart jar with 1 cup whole wheat. Seal with rubber canning lid for 2 hours, then stir into soup for nutty whole-grain addition.
Easy Dill Pickles
Submitted by Nita Giles
8 pounds pickling cucumbers
4 cups apple cider or white vinegar
12 cups water
2/3 cup salt (iodized or pickling)
garlic peeled and halved
fresh dill weed
1. Wash cucumbers and place in the sink or large kettle, cover with ice and cold water. Soak for at least 2 hours but no more that 8 hours.
2. Sterilize 8 or more 1 quart canning jars and lids.
3. In a large pot over medium heat, combine vinegar, water and salt, bring to a rapid boil (this is the brine).
4. In each jar place 1-2 halves garlic, one heard of dill, then enough cucumbers to fill the jar. Fill jars with the hot brine. Put on lids and rings.
5. Process sealed jars in a boiling bath water for 15 minutes.
6. Store pickles for a minimum of 2 weeks before eating. refrigerate after opening. Pickles will keep up to 2 years if stored in a cool dry place.
8 pounds pickling cucumbers
4 cups apple cider or white vinegar
12 cups water
2/3 cup salt (iodized or pickling)
garlic peeled and halved
fresh dill weed
1. Wash cucumbers and place in the sink or large kettle, cover with ice and cold water. Soak for at least 2 hours but no more that 8 hours.
2. Sterilize 8 or more 1 quart canning jars and lids.
3. In a large pot over medium heat, combine vinegar, water and salt, bring to a rapid boil (this is the brine).
4. In each jar place 1-2 halves garlic, one heard of dill, then enough cucumbers to fill the jar. Fill jars with the hot brine. Put on lids and rings.
5. Process sealed jars in a boiling bath water for 15 minutes.
6. Store pickles for a minimum of 2 weeks before eating. refrigerate after opening. Pickles will keep up to 2 years if stored in a cool dry place.
Easy Salsa
Submitted by Nita Giles
1. Tomatoes (I usually use Roma's or whatever is in the garden) as many or few as you like.
2. Onions - for a large batch I usually use 2 medium
3. Green Pepper - one large or two for a large batch
4. Jalapenos - one to 3, if you want it hot leave in some of the seeds
5. Cilantro - one bunch or two of a large batch
6. Garlic 1-2 tablespoons minced
Place ingredients in a food processor a little at a time, then pour into a large bowl. Season with garlic salt, onion salt, salt to your liking.
1. Tomatoes (I usually use Roma's or whatever is in the garden) as many or few as you like.
2. Onions - for a large batch I usually use 2 medium
3. Green Pepper - one large or two for a large batch
4. Jalapenos - one to 3, if you want it hot leave in some of the seeds
5. Cilantro - one bunch or two of a large batch
6. Garlic 1-2 tablespoons minced
Place ingredients in a food processor a little at a time, then pour into a large bowl. Season with garlic salt, onion salt, salt to your liking.
Peanut Energy Bar
Submitted by Dixie Sloan
½ c peanuts
½ c sunflower seeds
2 c. raisins
2 c. oats
2 c. rice krispies
¼ c wheat germ – toasted
Combine the above .
½ c. peanut butter
½ c. brown sugar
½ c. honey
Combine and microwave until bubbling. Add 1 t. vanilla and stir. Pour over dry ingredients and stir to coat everything. Press, FIRMLY, into a greased 9” x 13” pan.
Let stand until cool and firm – 1 hour. ENJOY.
Vanishing Oatmeal Raisin Cookies
Submitted by Becky Curtis
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)1 cup raisins
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)1 cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Prep Time: 20 min
- Cook Time Time: 08 min
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Yield
4 DOZEN
Tuesday, June 14, 2011
Fresh Vegetable Italian Salad
Submitted by Beth Mayfield
Broccoli (one tree)
Cauliflower (1/3 of a head)
Celery (4 pieces)
Zucchini or Yellow Squash (two small or 1 large)
Tomatoes (3 vine-ripened)
Olives, small black pitted olives (1 can – 6 oz. dry weight)
Cut vegetables in small chunks. Add tomatoes, olives, and one bottle of Zesty Italian Dressing (or just enough dressing to cover your vegetables, if making a small salad). Cover the salad with plastic wrap and refrigerate for a generous amount of time. Start your salad at lunch and serve it at dinnertime.
Broccoli (one tree)
Cauliflower (1/3 of a head)
Celery (4 pieces)
Zucchini or Yellow Squash (two small or 1 large)
Tomatoes (3 vine-ripened)
Olives, small black pitted olives (1 can – 6 oz. dry weight)
Cut vegetables in small chunks. Add tomatoes, olives, and one bottle of Zesty Italian Dressing (or just enough dressing to cover your vegetables, if making a small salad). Cover the salad with plastic wrap and refrigerate for a generous amount of time. Start your salad at lunch and serve it at dinnertime.
Oriental Chicken Salad
Submitted by Becky Curtis
4 cups shredded cabbage (16 oz. Bag)
4 green onions, sliced
1 cup slivered almonds
1 pkg. Chicken flavored ramen noodles, broken up
1 (11 oz.) can mandarin oranges
2 cooked chicken breast, diced
¼ cup canola oil
¼ cup rice vinegar
¼ cup sugar
flavor packet for ramen
1 tbsp. Soy sauce
In a large bowl combine cabbage, onions, almonds, ramen noodles, mandarin oranges, and chicken. In a small bowl, make dressing by combining canola oil, vinegar, sugar, flavor packet, and soy sauce. Toss together and chill for two hours before serving. Cooked chicken can be added for a main meal.
4 cups shredded cabbage (16 oz. Bag)
4 green onions, sliced
1 cup slivered almonds
1 pkg. Chicken flavored ramen noodles, broken up
1 (11 oz.) can mandarin oranges
2 cooked chicken breast, diced
¼ cup canola oil
¼ cup rice vinegar
¼ cup sugar
flavor packet for ramen
1 tbsp. Soy sauce
In a large bowl combine cabbage, onions, almonds, ramen noodles, mandarin oranges, and chicken. In a small bowl, make dressing by combining canola oil, vinegar, sugar, flavor packet, and soy sauce. Toss together and chill for two hours before serving. Cooked chicken can be added for a main meal.
Fruit Pizza
Submitted by Janae Pickett
2 pkg. refrigerator sugar cookie dough
1 pint whipping cream
1 8oz. cream cheese
5 tsp. powdered sugar
4 c. cut fruit (such as grapes, berries, bananas, kiwi, mandarin oranges, pineapple)
Spray 11" x 15" cookie sheet with cooking spray. Press cookie dough evenly on cookie sheet. Bake at 350 until light golden brown, about 20 minutes. Cool.
Beat cream cheese until smooth. Whip cream until fluffy. Combine and add sugar mixing until creamy. Spread over cookie crust.
Top with fruit. Chill.
Tuesday, May 10, 2011
Low Fat Oatmeal Cookies
Submitted by Janae Pickett
1 cup flour
1 ts. baking powder
1/2 ts. baking soda
1/2 ts. salt
2 tb. shortening
1/4 c. applesauce
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 ts. vanilla
1 1/3 c. oats
1/2 c chocolate chips
Preheat oven to 375 degrees. Lightly spray cookie sheet with non stick spray. In large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, whisk together shortening, applesauce, sugars, egg and vanilla until shortening breaks into pea sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and chocolate chips. Drop rounded tsp onto cookie sheet 2" apart. Bakes for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes.
Quinoa Tabbouleh
Submitted by Karen Foster
Makes about 7 cups, enough for 4-6 people
1 cup dry Quinoa
1/2 red onion
2 medium tomatoes
2 cloves garlic
1 bunch parsley (about 2 cups)
1 bunch mint (about 1/2 cup)
8 ounces feta cheese
1/4 cup good extra-virgin olive oil
2 tbsp lemon juice
extra lemon juice to taste
salt to taste
Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 tsp salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.
Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint.
Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.
Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pout it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta cheese over the top and gently stir it in as well. Taste the salad and add the more lemon Jude or salt as desired.
Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as light appetizer.
Makes about 7 cups, enough for 4-6 people
1 cup dry Quinoa
1/2 red onion
2 medium tomatoes
2 cloves garlic
1 bunch parsley (about 2 cups)
1 bunch mint (about 1/2 cup)
8 ounces feta cheese
1/4 cup good extra-virgin olive oil
2 tbsp lemon juice
extra lemon juice to taste
salt to taste
Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 tsp salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.
Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint.
Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.
Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pout it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta cheese over the top and gently stir it in as well. Taste the salad and add the more lemon Jude or salt as desired.
Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as light appetizer.
Tiny Tacos
Submitted by Chris Baxter
10 Tostitos Baked Scoops
1/4 cup finely shredded romaine lettuce
2 tbsp finely chopped tomatoes
1/2 ounce (about 2 1/2 tbsp) finely shredded Cabot's 75% Light Cheddar cheese, or your favorite low-fat Cheddar
1 tsp lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tbsp mild or hot red taco sauce
Arrange the Scoops side by side on a plate.
Mix the lettuce, tomatoes, and cheese in a medium bowl until will combined. Divide evenly amount the Scoops (about 1 1/2 tsp per Scoop).
Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.
10 Tostitos Baked Scoops
1/4 cup finely shredded romaine lettuce
2 tbsp finely chopped tomatoes
1/2 ounce (about 2 1/2 tbsp) finely shredded Cabot's 75% Light Cheddar cheese, or your favorite low-fat Cheddar
1 tsp lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tbsp mild or hot red taco sauce
Arrange the Scoops side by side on a plate.
Mix the lettuce, tomatoes, and cheese in a medium bowl until will combined. Divide evenly amount the Scoops (about 1 1/2 tsp per Scoop).
Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.
Chocolate Dipped Macaroons
Submitted by Pat Todd
from www.weightwatchers.com
3 large egg whites
2/3 cup sugar
1 1/2 tsp vanilla extract
2 1/2 cups packaged unsweetened, shredded coconut
3 oz. bittersweet chocolate, chopped into small bits
Preheat oven to 350 degrees F. Line one or two large cookie sheets with parchment paper.
In a large bowl, whisk whites with sugar. Add vanilla and coconut; stir to combine.
Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
Bake until tops just to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
Place chocolate in a double broiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of the cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they're not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.
Serves: 32
from www.weightwatchers.com
3 large egg whites
2/3 cup sugar
1 1/2 tsp vanilla extract
2 1/2 cups packaged unsweetened, shredded coconut
3 oz. bittersweet chocolate, chopped into small bits
Preheat oven to 350 degrees F. Line one or two large cookie sheets with parchment paper.
In a large bowl, whisk whites with sugar. Add vanilla and coconut; stir to combine.
Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
Bake until tops just to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
Place chocolate in a double broiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of the cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they're not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.
Serves: 32
Spinach & Pear Salad
Submitted by Judy Larson
1 pkg. spinach
1-2 pears (fresh or canned)
1 diced avocado
Sprinkle of dried cranberries
Pecans, heated in butter and brown sugar
White Cheese - grated (Swiss, Provolone, Dubliner, etc)
Sweet dressing - Poppy Seed or Fruit Vinaigrette
Other fruit such as strawberries, blueberries or raspberries - fresh - can be added/substituted.
1 pkg. spinach
1-2 pears (fresh or canned)
1 diced avocado
Sprinkle of dried cranberries
Pecans, heated in butter and brown sugar
White Cheese - grated (Swiss, Provolone, Dubliner, etc)
Sweet dressing - Poppy Seed or Fruit Vinaigrette
Other fruit such as strawberries, blueberries or raspberries - fresh - can be added/substituted.
Chicken Tortilla Soup
Submitted by Bethany Harper
2 T olive oil
1 lg. onion, chopped
2 medium carrots, finely chopped ( 3 carrots)
2 T minced garlic (1/2 t garlic powder)
3 c chicken broth (I added 2 bullion cubes to 3 cups of the water I used to boil the chicken)
1 14.5 oz can diced tomatoes undrained (2 cans)
1 C mild picante sauce ( ½ cup)
1 15 oz. can ranch-style beans, undrained
1 15 oz can black beans rinsed and drained
( 1 15 oz can pinto beans rinsed and drained)
1 c frozen corn ( 1-2 c )
1 t ground cumin (1/2 t)
1/2/ t black pepper
½ t dried oregano leaves
½ t chili powder (I don’t use this because I’m a “mild child”)
1/8 t paprika
2 c chopped cooked skinless chicken breast (approx 4 pieces)
¼ c chopped cilantro (I forgot about this)
Tortilla chips, sliced avocado, shredded cheese, sour cream (all optional)
1. Heat olive oil in large pan over med. Heat. Add onion, carrots and garlic. Cook until onion is tender (approx 6 min)
2. Increase heat to high; add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
3. Add chicken and cilantro. Cook until thoroughly heated.
4. Ladle into soup bowls, top with chips, sliced avocado, cheese and sour cream.
Serves 6
TIP: If not serving immediately, add the cilantro at serving time for peak flavor
2 T olive oil
1 lg. onion, chopped
2 medium carrots, finely chopped ( 3 carrots)
2 T minced garlic (1/2 t garlic powder)
3 c chicken broth (I added 2 bullion cubes to 3 cups of the water I used to boil the chicken)
1 14.5 oz can diced tomatoes undrained (2 cans)
1 C mild picante sauce ( ½ cup)
1 15 oz. can ranch-style beans, undrained
1 15 oz can black beans rinsed and drained
( 1 15 oz can pinto beans rinsed and drained)
1 c frozen corn ( 1-2 c )
1 t ground cumin (1/2 t)
1/2/ t black pepper
½ t dried oregano leaves
½ t chili powder (I don’t use this because I’m a “mild child”)
1/8 t paprika
2 c chopped cooked skinless chicken breast (approx 4 pieces)
¼ c chopped cilantro (I forgot about this)
Tortilla chips, sliced avocado, shredded cheese, sour cream (all optional)
1. Heat olive oil in large pan over med. Heat. Add onion, carrots and garlic. Cook until onion is tender (approx 6 min)
2. Increase heat to high; add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
3. Add chicken and cilantro. Cook until thoroughly heated.
4. Ladle into soup bowls, top with chips, sliced avocado, cheese and sour cream.
Serves 6
TIP: If not serving immediately, add the cilantro at serving time for peak flavor
Wednesday, April 13, 2011
Peanut Butter Fingers
Submitted by Betty Whitear
350 degrees F.
10-12 minutes
1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
1 1/2 cups peanut butter
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups flour (this recipe usually needs another 1/2 cup)
3 cups oats
This makes 2 large cookie sheets - approximately 11x17 inches.
Mix all ingredients together. Dough should not be sticky, and also not to stiff. Divide the dough into the 2 cookie pans. Push it and pat until all the surface is covered. Pat until it is even all over the pan.
I put it in the oven on two racks and set the time for 6 minutes. Then I exchange them on the two racks so they each have about equal time on the top and bottom racks. Time for 6 more minutes. Depending on your oven, it may not take that long. It should be just slightly tan around the edges. Do not over bake or they will be hard. A little less time is better than over cooking them. Remove from oven.
If you are going to serve them now, let them cool and then spread a thin layer of peanut butter all over the top with a spatula. They can be frozen as soon as they are cool and the peanut butter spread on when thawed.
Frost with the chocolate frosting. Ty Nea's yummy Cooked Fudge Frosting recipe in below (it's better when she makes it).
This is the recipe Ty Nea and I used when we were both cooks at Centerville Elementary (I won't say how long ago). I don't know if they still make these or not, but the 450 kids we cooked sure loved them. Enjoy!!!
Ty Nea's Cooked Fudge Frosting
1 cup brown sugar
1/4 cup cocoa
1/3 cup butter
1/3 cup milk
2 cups powdered sugar
Mix and cook the brown sugar, cocoa, butter and milk, stirring constantly just until is boils. Beat well into powdered sugar.
Spread on cake or peanut butter fingers. It is just fight for one pan. If divided into half for two pans, it's a little skimpy. Any questions, call Ty Nea Sorenson cause she is the best cook!!
350 degrees F.
10-12 minutes
1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
1 1/2 cups peanut butter
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups flour (this recipe usually needs another 1/2 cup)
3 cups oats
This makes 2 large cookie sheets - approximately 11x17 inches.
Mix all ingredients together. Dough should not be sticky, and also not to stiff. Divide the dough into the 2 cookie pans. Push it and pat until all the surface is covered. Pat until it is even all over the pan.
I put it in the oven on two racks and set the time for 6 minutes. Then I exchange them on the two racks so they each have about equal time on the top and bottom racks. Time for 6 more minutes. Depending on your oven, it may not take that long. It should be just slightly tan around the edges. Do not over bake or they will be hard. A little less time is better than over cooking them. Remove from oven.
If you are going to serve them now, let them cool and then spread a thin layer of peanut butter all over the top with a spatula. They can be frozen as soon as they are cool and the peanut butter spread on when thawed.
Frost with the chocolate frosting. Ty Nea's yummy Cooked Fudge Frosting recipe in below (it's better when she makes it).
This is the recipe Ty Nea and I used when we were both cooks at Centerville Elementary (I won't say how long ago). I don't know if they still make these or not, but the 450 kids we cooked sure loved them. Enjoy!!!
Ty Nea's Cooked Fudge Frosting
1 cup brown sugar
1/4 cup cocoa
1/3 cup butter
1/3 cup milk
2 cups powdered sugar
Mix and cook the brown sugar, cocoa, butter and milk, stirring constantly just until is boils. Beat well into powdered sugar.
Spread on cake or peanut butter fingers. It is just fight for one pan. If divided into half for two pans, it's a little skimpy. Any questions, call Ty Nea Sorenson cause she is the best cook!!
Good for you BEAN COOKIE BARS
Submitted by Kathy Hansen
3 c oatmeal (blended)
¼ c each (or white flour):
Soy flour
Rice flour
Tapioca flour
¾ c whole wheat flour
½ c bran
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 apples (granny or fuji) grated
2 carrots grated
3 eggs
1 c sugar (brown or white)
1 tsp vanilla
Heaping Tbsp of OJ concentrate
1 can refried beans + 1/3 c water
(or any beans w/liquid, blended)
ADD WHATEVER YOU LIKE:
½ c sunflower seeds
½ c coconut
½ c raisins, heaping
May add craisins for color
Handful of whole almonds
Handful of whole pecans
Measure all dry ingredients.
Blend all wet ingredients, then add dry ingredients. Now add whatever you like. Should be lumpy and thick.
Press into cookie sheet (I use parchment paper underneath).
Bake 18-20 min at 350
May bake individual cookies, about 12 min.
WITH chocolate chips:
Omit apples and carrots, spices and raisins
Use can of white beans
1 ½ c flour (instead of combo)
2 Tbsp butter
May add water 1 Tbsp at a time to correct consistency. Use for cookies 12-13 min
Bake as bars 15-17 min.
3 c oatmeal (blended)
¼ c each (or white flour):
Soy flour
Rice flour
Tapioca flour
¾ c whole wheat flour
½ c bran
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 apples (granny or fuji) grated
2 carrots grated
3 eggs
1 c sugar (brown or white)
1 tsp vanilla
Heaping Tbsp of OJ concentrate
1 can refried beans + 1/3 c water
(or any beans w/liquid, blended)
ADD WHATEVER YOU LIKE:
½ c sunflower seeds
½ c coconut
½ c raisins, heaping
May add craisins for color
Handful of whole almonds
Handful of whole pecans
Measure all dry ingredients.
Blend all wet ingredients, then add dry ingredients. Now add whatever you like. Should be lumpy and thick.
Press into cookie sheet (I use parchment paper underneath).
Bake 18-20 min at 350
May bake individual cookies, about 12 min.
WITH chocolate chips:
Omit apples and carrots, spices and raisins
Use can of white beans
1 ½ c flour (instead of combo)
2 Tbsp butter
May add water 1 Tbsp at a time to correct consistency. Use for cookies 12-13 min
Bake as bars 15-17 min.
Tuesday, April 12, 2011
Chocolate Chip Chewies
Submitted by Evelyn Cox
Cream:
2 cups brown sugar
2/3 c ups shortening
3 eggs
1 tsp. vanilla
Mix and add:
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Then add 2 cups chocolate chips and 1/2 cup nuts.
Mix well.
Bake in 9x13 inch pan, greased and lightly floured for 20 minutes until light brown at 350 degrees F.
(I put 1/2 cup whole wheat flour for part of the flour and added 1/4 cup applesauce and 1/3 cup oatmeal.)
Cream:
2 cups brown sugar
2/3 c ups shortening
3 eggs
1 tsp. vanilla
Mix and add:
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Then add 2 cups chocolate chips and 1/2 cup nuts.
Mix well.
Bake in 9x13 inch pan, greased and lightly floured for 20 minutes until light brown at 350 degrees F.
(I put 1/2 cup whole wheat flour for part of the flour and added 1/4 cup applesauce and 1/3 cup oatmeal.)
Toffee Bars
Submitted by Shellie Harris
2 cups butter
2 tsp. vanilla
2 cups brown sugar
Combine and cream together for at least 5 minutes.
Add 4 cups flour and 6 oz. chocolate chips.
Pat into an ungreased cookie sheet.
Bake at 350 degrees for 18-20 minutes.
2 cups butter
2 tsp. vanilla
2 cups brown sugar
Combine and cream together for at least 5 minutes.
Add 4 cups flour and 6 oz. chocolate chips.
Pat into an ungreased cookie sheet.
Bake at 350 degrees for 18-20 minutes.
Lemon Cheese Bars
Submitted by Janae Pickett
1 Lemon Cake Mix
1 8 oz. cream cheese
1/3 cup sugar
1 tsp. lemon juice
2 eggs 1/3 cup oil
Adjusted for lower fat:
1 Lemon Cake Mix
1 8 oz. fat free cream cheese
1/3 cup sugar
1/4 cup egg substitute
1 egg 1/4 cup applesauce
1 Tbsp. oil
Beat dry cake mix, 1 egg (or 1/4 cup egg substitute) and oil (or oil and applesauce) until crumbly. Don't beat too long. Reserve 1 cup. Plat remaining mixture lightly in a 9x13 inch pan. Bake 15 minutes at 350 degrees.
Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars. (Add food coloring to layers if desired.)
1 Lemon Cake Mix
1 8 oz. cream cheese
1/3 cup sugar
1 tsp. lemon juice
2 eggs 1/3 cup oil
Adjusted for lower fat:
1 Lemon Cake Mix
1 8 oz. fat free cream cheese
1/3 cup sugar
1/4 cup egg substitute
1 egg 1/4 cup applesauce
1 Tbsp. oil
Beat dry cake mix, 1 egg (or 1/4 cup egg substitute) and oil (or oil and applesauce) until crumbly. Don't beat too long. Reserve 1 cup. Plat remaining mixture lightly in a 9x13 inch pan. Bake 15 minutes at 350 degrees.
Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars. (Add food coloring to layers if desired.)
Thursday, March 10, 2011
CrockPot Turkey Breast
Submitted by Shellie Harris
Put frozen turkey breast in microwave for 10 minutes or so--just enough to loosen and remove gravy packet from the cavity. Then place the turkey breast in crockpot ( no need to add water or seasonings). Turn on low and let cook for about 8 hours. Enjoy!
Put frozen turkey breast in microwave for 10 minutes or so--just enough to loosen and remove gravy packet from the cavity. Then place the turkey breast in crockpot ( no need to add water or seasonings). Turn on low and let cook for about 8 hours. Enjoy!
Wednesday, March 9, 2011
Hamburger and Kidney Beans
Submitted by Sylvia Crist
Brown 1 pound lean ground beef with 2 diced onions. Place in Crock Pot and add 2 cans Kidney Beans, 1/2 cup water, 1/2 tsp. pepper, 2 Tbsp. dried Basil, 1 1/2 tsp. Onion Salt, 1 1/2 tsp. Cumin and 1/3 cup brown gravy mix. Simmer in Crock Pot 1 hour. Eat.
Brown 1 pound lean ground beef with 2 diced onions. Place in Crock Pot and add 2 cans Kidney Beans, 1/2 cup water, 1/2 tsp. pepper, 2 Tbsp. dried Basil, 1 1/2 tsp. Onion Salt, 1 1/2 tsp. Cumin and 1/3 cup brown gravy mix. Simmer in Crock Pot 1 hour. Eat.
Tangy Pork Chops Recipe
Submitted by Janae Pickett
4 bone-in pork loin chops (1/2 inch thick)
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) Hunt’s® Stewed Tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon beef bouillon granules
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice, optional
Place chops in a 3-qt. slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
4 bone-in pork loin chops (1/2 inch thick)
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) Hunt’s® Stewed Tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon beef bouillon granules
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice, optional
Place chops in a 3-qt. slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Tuesday, January 25, 2011
Zuppa Toscana
Submitted by Rebecca Thompson
4 cans chicken broth
1/2 med. onion, finely chopped
1 -1 1/2 lbs. Mild Italian sausage
1 bundle (about 8 oz.) rough chopped Kale
4 - 5 medium potatoes, well scrubbed quartered lengthwise and sliced thin
1 can Evaporated Milk or 12 oz heavy cream
4 cans chicken broth
1/2 med. onion, finely chopped
1 -1 1/2 lbs. Mild Italian sausage
1 bundle (about 8 oz.) rough chopped Kale
4 - 5 medium potatoes, well scrubbed quartered lengthwise and sliced thin
1 can Evaporated Milk or 12 oz heavy cream
Boil sliced potatoes in chicken stock for about 12 minutes, until just tender.
Meanwhile, sauté sausage and onion until nicely browned; drain and add to potatoes and stock. Season with salt and pepper to taste. I rarely have to add salt. Add canned milk and bring up to heat but don't boil. Add kale and give it all a good stir. Keep warm but again, don't let it boil. You may substitute spinach for kale, but it's a bit delicate and tends to turn the broth greenish.
Tuesday, January 11, 2011
Butternut Squash & Apple Soup
Submitted by Dixie Sloan
2 tbsp. unsalted butter
1 yellow onion, thinly slice
1 jar (2 lb.) butternut squash puree
1 Bartlet pear, peeled, cored and thinly sliced
4 cups low-sodium chicken broth
2 small bay leaves
3 tsp. salt
1/2 cup cream
1/4 tsp. ground coriander (optional)
1/4 tsp. grated, peeled, fresh ginger (optional)
Nutmeg to taste
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Remove the bay leaves and discard. Add the cream. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.
Serve immediately.
Serves 6 to 8
2 tbsp. unsalted butter
1 yellow onion, thinly slice
1 jar (2 lb.) butternut squash puree
1 Bartlet pear, peeled, cored and thinly sliced
4 cups low-sodium chicken broth
2 small bay leaves
3 tsp. salt
1/2 cup cream
1/4 tsp. ground coriander (optional)
1/4 tsp. grated, peeled, fresh ginger (optional)
Nutmeg to taste
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Remove the bay leaves and discard. Add the cream. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.
Serve immediately.
Serves 6 to 8
Taco Soup
Submitted by Ashley Copas
2 pounds ground lean beef or ground turkey
1 medium chopped onion
1 envelope taco seasoning
1 envelope regular ranch salad dressing mix
2 - 10 ounce cans tomatoes with chilies
4 cups canned tomatoes, crushed or diced
1 can pinto beans (rinsed)
1 can black beans (rinsed)
1 can white corn (drained)
Brown meat, rinsing with water to discard fat. Add onion and finish browning. Stir the 2 dry mixes into the meat mixture. Add everything else and heat until well mixed. You can top with grated cheese, sour cream and tortilla chips.
Can be frozen.
2 pounds ground lean beef or ground turkey
1 medium chopped onion
1 envelope taco seasoning
1 envelope regular ranch salad dressing mix
2 - 10 ounce cans tomatoes with chilies
4 cups canned tomatoes, crushed or diced
1 can pinto beans (rinsed)
1 can black beans (rinsed)
1 can white corn (drained)
Brown meat, rinsing with water to discard fat. Add onion and finish browning. Stir the 2 dry mixes into the meat mixture. Add everything else and heat until well mixed. You can top with grated cheese, sour cream and tortilla chips.
Can be frozen.
Chicken Chowder
Submitted by Jean Bradley
1 large chicken (3 lb. fryer)
1 quart chicken broth
1 chicken bullion cubes
1 cup finely chopped celery
1 cup finely chopped onion
1 cup grated carrot
4 cups diced potatoes
1/2 tsp. sugar
1 1/2 tsp salt
dash pepper
1 tsp. Accent (optional)
Sauce:
1 cup margarine
1 cup flour
1 quart milk
Cover chicken with 4 quarts of water and simmer until done. Remove meat from bones, set aside.
To 1 quart of the broth add bullion cube, celery, onion, carrot and potatoes. Simmer vegetables until done, about 20 minutes.
Sauce: Melt margarine on low heat and then add flour and stir constantly until mixture bubbles. Add the milk and then stir on medium heat constantly until mixture thickens. Pour into undrained vegetables.
Add sugar, salt, pepper and Accent. Mix all chicken broth and meat with vegetables and simmer 10 minutes.
Serve and enjoy!
Serves 15-20
1 large chicken (3 lb. fryer)
1 quart chicken broth
1 chicken bullion cubes
1 cup finely chopped celery
1 cup finely chopped onion
1 cup grated carrot
4 cups diced potatoes
1/2 tsp. sugar
1 1/2 tsp salt
dash pepper
1 tsp. Accent (optional)
Sauce:
1 cup margarine
1 cup flour
1 quart milk
Cover chicken with 4 quarts of water and simmer until done. Remove meat from bones, set aside.
To 1 quart of the broth add bullion cube, celery, onion, carrot and potatoes. Simmer vegetables until done, about 20 minutes.
Sauce: Melt margarine on low heat and then add flour and stir constantly until mixture bubbles. Add the milk and then stir on medium heat constantly until mixture thickens. Pour into undrained vegetables.
Add sugar, salt, pepper and Accent. Mix all chicken broth and meat with vegetables and simmer 10 minutes.
Serve and enjoy!
Serves 15-20
Taco Soup
Submitted by Ty Nea Sorenson
1 pound ground beef
1 medium onion, chopped (I use dehydrated out of my food storage)
1 package mild taco seasoning
1 - 16 ounce can kidney beans (drain and rinse)
1 - 16 ounce can whole kernel corn
1 - 16 ounce can diced tomatoes (or stewed tomatoes)
1 - 8 ounce can tomato sauce
Brown beef, saute onion with beef. Stir in taco seasoning. Add kidney beans, tomatoes and tomato sauce. Simmer for 20 to 30 minutes. Serve with grated cheese and tortilla chips. May be thinned if desired with a little water.
Serves 8
1 pound ground beef
1 medium onion, chopped (I use dehydrated out of my food storage)
1 package mild taco seasoning
1 - 16 ounce can kidney beans (drain and rinse)
1 - 16 ounce can whole kernel corn
1 - 16 ounce can diced tomatoes (or stewed tomatoes)
1 - 8 ounce can tomato sauce
Brown beef, saute onion with beef. Stir in taco seasoning. Add kidney beans, tomatoes and tomato sauce. Simmer for 20 to 30 minutes. Serve with grated cheese and tortilla chips. May be thinned if desired with a little water.
Serves 8
Fish House Clam Chowder
Submitted by Marie Burke
This is Bobby Flay's recipe. We were eating this at the Fish House in Key Largo and they gave us the recipe.
1/2 lb. bacon
1/2 bunch celery, chopped
1/2 Spanish Onion, chopped
1 (16 ounce can) diced potatoes(or I cook 2 large potatoes)2
6 - 1/2 oz cans of minced clams
1 - 35 ounce bottle clam juice (I can only find 8 oz. bottles, so I use four of them)
1 quart heavy cream
Chop bacon very finely, chop celery and onions. Brown bacon then add celery and onions. Cook until onions are clear. Add cooked potatoes and clam juice and bring to a boil until veggie's are tender.
Roux: 1/2 stick butter, melted over low heat
6 to 8 tablespoons flour and blend over low heat
1 quart milk, stir in slowly
Add heavy cream, clams, and stir in slowly. Cook and stir with wire whisk or wooden spoon until thickened and smooth. Salt and pepper to taste.
This soup wasn't at the Back to Basics meeting, but Sis. Burke thought we would enjoy it.
This is Bobby Flay's recipe. We were eating this at the Fish House in Key Largo and they gave us the recipe.
1/2 lb. bacon
1/2 bunch celery, chopped
1/2 Spanish Onion, chopped
1 (16 ounce can) diced potatoes(or I cook 2 large potatoes)2
6 - 1/2 oz cans of minced clams
1 - 35 ounce bottle clam juice (I can only find 8 oz. bottles, so I use four of them)
1 quart heavy cream
Chop bacon very finely, chop celery and onions. Brown bacon then add celery and onions. Cook until onions are clear. Add cooked potatoes and clam juice and bring to a boil until veggie's are tender.
Roux: 1/2 stick butter, melted over low heat
6 to 8 tablespoons flour and blend over low heat
1 quart milk, stir in slowly
Add heavy cream, clams, and stir in slowly. Cook and stir with wire whisk or wooden spoon until thickened and smooth. Salt and pepper to taste.
This soup wasn't at the Back to Basics meeting, but Sis. Burke thought we would enjoy it.
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