submitted by Jean Esplin (Kari Esplin's recipe)
4 chicken Bouillon cubes
4 cups water
2 Tbs chopped onion
1 pkg chopped frozen broccoli
Cook until broccoli is not quite tender.
In the meantime prepare 4 cups heavy standard white sauce.
2 cups grated cheese
Add white sauce to broccoli mix and top with grated cheese. (I use more cheese.)
Friday, January 11, 2008
Comfort Soup
submitted by Lisa Esplin
2 quarts water
4 tsp chicken bouillon
2 thinly chopped celery sticks
2 thinly chopped carrots
1 small chopped onion
salt and pepper to taste
dash of dry parsley
Bring all above to boil and simmer. Cook rice separately. Serve rice in bowl, then add broth.
2 quarts water
4 tsp chicken bouillon
2 thinly chopped celery sticks
2 thinly chopped carrots
1 small chopped onion
salt and pepper to taste
dash of dry parsley
Bring all above to boil and simmer. Cook rice separately. Serve rice in bowl, then add broth.
Corn Squash Chowder
submitted by Janeil Albertson
10 slices bacon
2 Tbs butter
3 med chopped onions
2 large red peppers, chopped
1/4 cup flour
9 cups chicken broth
4 cups butternut squash, cubed
3 potatoes, cubed
1 1/2 Tbs thyme
4 cups corn
1 cup whip cream - (add last minute)
Heat, not boil.
10 slices bacon
2 Tbs butter
3 med chopped onions
2 large red peppers, chopped
1/4 cup flour
9 cups chicken broth
4 cups butternut squash, cubed
3 potatoes, cubed
1 1/2 Tbs thyme
4 cups corn
1 cup whip cream - (add last minute)
Heat, not boil.
Cheesy Garlic Bread
1 medium loaf French bread, unsliced
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1-inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves. Mince garlic. Combine butter, garlic, parsley, and Parmesan cheese. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1-inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves. Mince garlic. Combine butter, garlic, parsley, and Parmesan cheese. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
Taco Soup
subitted by Mandee VanOrden (Julie Wada's recipe)
2 cans of kidney beans (rinsed and drained)
1 can garbanzo beans (drained)
(the rest of these are not drained, just dump juices and all)
1 can corn
2 cans of stewed or diced tomatoes
1 can tomato soup
1/2 cup salsa
browned hamburger w/onions OR can of chili w/turkey meat
taco seasoning (to taste)
Mix it up and heat through!
Toppings: shredded cheese, Frito's, olives, diced tomatoes, guacamole, sour cream and anything else you can think of.
2 cans of kidney beans (rinsed and drained)
1 can garbanzo beans (drained)
(the rest of these are not drained, just dump juices and all)
1 can corn
2 cans of stewed or diced tomatoes
1 can tomato soup
1/2 cup salsa
browned hamburger w/onions OR can of chili w/turkey meat
taco seasoning (to taste)
Mix it up and heat through!
Toppings: shredded cheese, Frito's, olives, diced tomatoes, guacamole, sour cream and anything else you can think of.
No-Fuss Potato Soup
In a large crock/slow cooker, combine:
6 cups cubed, peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
Cook on high for seven hours or until vegetables are tender.
Add:
1- (12 oz) can evaporated milk
3 Tbs chopped fresh parsley
Cover and cook 30-60 minutes longer, or until heated through. Garnish with chives if desired.
Note: This is the basic recipe but I like to tweak it. I like to garnish with bacon bits and grated cheese. Some recipes ask you to boil part of the potatoes in a different container and mash them before adding to mixture. Some recipes ask you to cook all of the vegetables and then blend them all. This is a recipe that you can change to fit your taste buds. A lot of the recipes ask for cream rather than evaporated milk.
6 cups cubed, peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
Cook on high for seven hours or until vegetables are tender.
Add:
1- (12 oz) can evaporated milk
3 Tbs chopped fresh parsley
Cover and cook 30-60 minutes longer, or until heated through. Garnish with chives if desired.
Note: This is the basic recipe but I like to tweak it. I like to garnish with bacon bits and grated cheese. Some recipes ask you to boil part of the potatoes in a different container and mash them before adding to mixture. Some recipes ask you to cook all of the vegetables and then blend them all. This is a recipe that you can change to fit your taste buds. A lot of the recipes ask for cream rather than evaporated milk.
Chicken Rice Soup
submitted by Erica Jones
2- 49 oz cans chicken broth (about 12 cups)
2- 10 oz cans chunk chicken
1 jar (26 oz) Ragu garden combo spaghetti sauce
2 Tbs chopped fresh parsley
1/2 tsp thyme
3 cups cooked rice
grated Parmesan cheese
In large sauce pan combine first five ingredients, bring to a boil, reduce heat, simmer 20 minutes. Add rice, simmer 10 minutes, serve with cheese.
2- 49 oz cans chicken broth (about 12 cups)
2- 10 oz cans chunk chicken
1 jar (26 oz) Ragu garden combo spaghetti sauce
2 Tbs chopped fresh parsley
1/2 tsp thyme
3 cups cooked rice
grated Parmesan cheese
In large sauce pan combine first five ingredients, bring to a boil, reduce heat, simmer 20 minutes. Add rice, simmer 10 minutes, serve with cheese.
Chedder Bacon Soup
1/2 cup coarsely shredded carrots
1/2 cup chopped celery
3/4 cup boiling water
1/4 cup chopped onion
3 Tbs butter
1/4 cup all-purpose flour
2 cups milk (half & half)
2 chicken bouillon cubes dissolved in 1 3/4 cup hot water
1 1/2 cups shredded cheese or jar of Cheese Whiz
Bacon Bits
Cook carrots and celery in boiling water until tender; do not drain. Cook onion in butter till just tender. Stir in flour. Gradually add milk, cook and stir till thick. Add broth, cheese, and vegetables. Stir over low heat til cheese melts.
(Frozen peas are also good in this soup.)
1/2 cup chopped celery
3/4 cup boiling water
1/4 cup chopped onion
3 Tbs butter
1/4 cup all-purpose flour
2 cups milk (half & half)
2 chicken bouillon cubes dissolved in 1 3/4 cup hot water
1 1/2 cups shredded cheese or jar of Cheese Whiz
Bacon Bits
Cook carrots and celery in boiling water until tender; do not drain. Cook onion in butter till just tender. Stir in flour. Gradually add milk, cook and stir till thick. Add broth, cheese, and vegetables. Stir over low heat til cheese melts.
(Frozen peas are also good in this soup.)
Minnesota Wild Rice Soup
submitted by Michelle Anderson
6 Tbs margarine or butter
1 Tbs minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked rice
1/3 cup minced ham
1/2 cup grated carrots
3 Tbs slivered almonds
1/2 tsp salt
1 cup half & half
Melt butter. Saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt. Simmer about 5 minutes. Blend in half & half. Heat to serving temperature.
To cook wild rice:
Wash the wild rice and drain. Add 1 cup wild rice to 4 cups of boiling water. Reduce heat, cover, and simmer for 45 minutes--until the rice starts to crack open and curl. Drain liquid. Makes 3-4 cups of wild rice.
Variations:
I usually cook the whole package of wild rice, divide into 2 cup bags, and freeze. I only use 2 Tbs butter to saute the onion. Turkey or chicken also taste yummy. For a lower fat version, use condensed milk for the half & half.
6 Tbs margarine or butter
1 Tbs minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked rice
1/3 cup minced ham
1/2 cup grated carrots
3 Tbs slivered almonds
1/2 tsp salt
1 cup half & half
Melt butter. Saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt. Simmer about 5 minutes. Blend in half & half. Heat to serving temperature.
To cook wild rice:
Wash the wild rice and drain. Add 1 cup wild rice to 4 cups of boiling water. Reduce heat, cover, and simmer for 45 minutes--until the rice starts to crack open and curl. Drain liquid. Makes 3-4 cups of wild rice.
Variations:
I usually cook the whole package of wild rice, divide into 2 cup bags, and freeze. I only use 2 Tbs butter to saute the onion. Turkey or chicken also taste yummy. For a lower fat version, use condensed milk for the half & half.
Pepperoni Pizza Chili
1 lb ground beef
1 can (16 oz) kidney beans, rinsed
1 can (15 oz) pizza sauce
1 can (8 oz) tomato sauce
1 1/2 cups water
1 pkg (3 1/2 oz) sliced pepperoni
1/2 cup chopped green pepper
1 tsp pizza seasoning or Italian seasoning
1 tsp salt (I used 1/2 tsp)
shredded mozzarella cheese, optional
In a large sauce pan cook beef until no longer pink. Rinse and drain. Stir in rest of ingredients except cheese. Bring to a boil. Reduce heat and simmer uncovered 30 min. or until chili reaches desired thickness. Garnish with cheese if desired. 8 servings.
1 can (16 oz) kidney beans, rinsed
1 can (15 oz) pizza sauce
1 can (8 oz) tomato sauce
1 1/2 cups water
1 pkg (3 1/2 oz) sliced pepperoni
1/2 cup chopped green pepper
1 tsp pizza seasoning or Italian seasoning
1 tsp salt (I used 1/2 tsp)
shredded mozzarella cheese, optional
In a large sauce pan cook beef until no longer pink. Rinse and drain. Stir in rest of ingredients except cheese. Bring to a boil. Reduce heat and simmer uncovered 30 min. or until chili reaches desired thickness. Garnish with cheese if desired. 8 servings.
Clam Chowder
submitted by Melissa Hunt
6-8 potatoes, diced
3-4 stalks of celery, diced
2-3 carrots, grated
1 medium onion, diced
2 cans minced or chopped clams in clam juice, don't drain
Cover the above with water and boil until vegetables are tender. Use a potato masher to break up vegetables. In another pan, melt 3/4 cup butter, 3/4 cup flour and slowly stir in a quart of half & half. Continually stir until mixture is warm. Add to the other pan. Add 1 Tbs. sugar and salt and pepper to taste. When chowder is warm, serve. This is wonderful in bread bowls with cheese and crackers.
6-8 potatoes, diced
3-4 stalks of celery, diced
2-3 carrots, grated
1 medium onion, diced
2 cans minced or chopped clams in clam juice, don't drain
Cover the above with water and boil until vegetables are tender. Use a potato masher to break up vegetables. In another pan, melt 3/4 cup butter, 3/4 cup flour and slowly stir in a quart of half & half. Continually stir until mixture is warm. Add to the other pan. Add 1 Tbs. sugar and salt and pepper to taste. When chowder is warm, serve. This is wonderful in bread bowls with cheese and crackers.
Easy One Pot Chili
1 lb hamburger
1 cup diced onion
1/2 cup diced green pepper
1 tsp garlic powder
1/4 tsp salt
3 tsp chili powder
2 tsp basil
1/4 tsp paprika
2 Tbs brown sugar
10 oz. Rotel Original diced tomatoes and green chilies (undrained)
5-16 oz. red kidney beans (pinto, great northern, black, baby lima), drain 2 cans
Cook first 6 ingredients in 8 qt. pot until hamburger is done. Stir in remaining ingredients and simmer for 20 min. Serves 8-10. Serve with cornbread.
1 cup diced onion
1/2 cup diced green pepper
1 tsp garlic powder
1/4 tsp salt
3 tsp chili powder
2 tsp basil
1/4 tsp paprika
2 Tbs brown sugar
10 oz. Rotel Original diced tomatoes and green chilies (undrained)
5-16 oz. red kidney beans (pinto, great northern, black, baby lima), drain 2 cans
Cook first 6 ingredients in 8 qt. pot until hamburger is done. Stir in remaining ingredients and simmer for 20 min. Serves 8-10. Serve with cornbread.
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