SOUPS
Bacon Potatoes
Soup
2/3 cup bacon, lean, diced
1 medium onion
2 tablespoons flour
6 cups beef bouillon
4 medium potatoes, thinly sliced
1/2 cup sour cream
1/2 cup light cream or milk
2 egg yolks
1 tablespoon Chervil (Chervil substitute: If you don't have
chervil and a recipe calls for it, you could substitute fresh parsley or
tarragon or a combination of the two.)
Cook bacon and dice. Saute
onion until soft but not brown. Add
flour and stir in beef broth stir until bubbling. Add potatoes and cook until tender. In a separate bowl mix together egg, sour
cream and milk. Add some of the hot soup
to the milk mixture then stir mixture back into the hot soup. Do not allow this to boil. Add the chervil and serve.
Broccoli Cheese
Soup
½ cup Butter
1 Onion
1 (16-ounce package of chopped frozen
broccoli) (I used fresh broccoli cut up small)
4 (14.5 ounce) cans chicken broth (I added
1 large tablespoon of Better than Bullion and 1 large tsp. of bullion powder)
1-pound Havarti cheese cut up in
squares
1 can milk
1 large tablespoon of garlic
2/3 cup cornstarch
1 Cup water
In stockpot, melt butter over medium
heat. Cook diced up onion in butter
until softened and transparent. Stir in broccoli, garlic and cover with chicken
broth. Simmer until broccoli is tender,
10 to 20 minutes.
Reduce heat, and stir in cheese cubes
until melted. Mix in milk.
In small bowl, stir cornstarch into
water until dissolved. Stir into soup,
cook, stirring until thickens.
Chicken Tortellini Soup
6 cups water
3 14.5 oz. cans chicken
broth
1 10.75 oz. can cream of chicken soup
2 cups chicken, cubed
1 Cup onion chopped
1 cup carrots, sliced
2 Tablespoons apple juice, frozen concentrate
2 cloves garlic, minced
½ teaspoon basil leaf
½ teaspoon ground oregano
7oz package cheese
tortellini
9 oz. package frozen broccoli
Parmesan cheese,
grated
In a large cooking pot,
place water, broth, soup, chicken, onion, carrots, juice, garlic, basil and
oregano. Bring to a boil. Simmer uncovered. Simmer 10 to 15 minutes more until tortellini
is cooked and broccoli is tender. Serve
with Parmesan cheese.
Clam Chowder (Janice Clayton)
3/4 pound clams, mince. (2 to
3 6 1/2 oz. cans), do not drain
1 cup onion, chopped
1 cup celery, diced
2 cups potatoes, finely chopped
Water
3/4 cup butter
1 quart half and half
2 tablespoons sugar
3/4 cup flour
1 1/2 teaspoons salt
1 tablespoon vinegar
Pepper
Do not drain canned
clams. Add onion, celery, potatoes and
water to cover veg. and cook until tender.
Melt butter in a pan and add flour. Slowly add in cream (I use canned milk
instead) sugar, salt, pepper, and vinegar.
Cook until bubbling and smooth.
Stir constantly. Combine the
2. Don't let the soup boil after
that. Keep the heat low. Serve
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Cream of Broccoli Soup (Jan Clayton)
3/4 cup margarine
3/4 cup flour
1 quart half and half
1 onion
1 1/2 bunches broccoli
1 cup chicken broth (or 1 bullion and 1 cup of water)
Make a cream sauce with the
flour, margarine, and 1/2 and 1/2.
Cook the following together
onion, broccoli, and chicken broth.
Divide out some of the
broccoli and coarsely puree the onion, chicken broth and the rest of the
broccoli.
Put everything into the cream sauce and season with pepper and
salt, a dash of sugar. Warm up but do
not boil.
Cream of Chicken Soup Rice Sally Davis
1 cube of butter melted/ brown a little
1 cup of flour
2 tbs. Chicken base
7 cup water
Boil and thickened
2 cup cooked chicken
1 ½ cup cooked rice
½ C frozen peas
1 cup whipping cream warmed.
Variation: We have added broccoli
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
CHICKEN CHILI (Ina Gartner) Amy Barlow
Read more at:
http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe.html?oc=linkback
Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Toppings:
Chopped onions, corn chips, grated cheddar,
sour cream, avocado
I just tweeted it a little, I add more chopped garlic, and when
it's time to add the tomatoes and spices, I add a portion of a box of chicken
broth, if I'm making a large batch, the whole box, but also I include all the
broth rendered from the baked split chicken breasts. Ina bakes split chicken
breast, very important, skin on and bone in, olive oiled, salt and pepper, and
baked to 165 internal temp. This renders juices that I pour off and put in frig
while they are cooling. When juices are cooled you scrape off the fat and pour
broth in the soup as it simmers. I found that preparing the base and letting it
sit overnight in frig, then pulling and cutting up chicken and adding the next
day to simmer again, following the process of Ins's recipe for about 20-30 mins
longer on low improves the flavor. At this point, l also add white beans, two
cans, can be Northern White beans or the Can...? The Italian version of white
beans, both work, and I add a teaspoon or two, depending on the size of the
batch, of tomato paste, deepens the flavors. Then just add additional spices to
taste. If I get a good amount of broth off the baked chicken my
adjustments are small. If I don't get much broth from cooking the breasts, I
sometimes add a chicken broth cube Knor brand. Just depends on how it goes, but
it's all really simple to put together. If you don't have time, just go through
the process and serve. But it will be better the next day, as all soup/chilies
are. I'll see if I can forward the recipe from Food Network, but if not, just
go there and type in Ina Garten chicken chili.Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Diana’s Lime Soup
2 limes
2 chicken breasts
3 tomatoes
1 onion
3 cloves garlic
1 pepper green
3 teaspoon chicken bullion
1 teaspoon of salt
½ teaspoon of pepper
Barely cover chicken breast
with water. Add ½ onion, garlic and the
salt and pepper. Cook until chicken is
cooked. Strain off the chicken /2 onion
and garlic. Keep the clear broth. Let chicken cool and then shred the chicken. Add 3 cups of water to the left over chicken
broth and limes sliced. Now add the
other ½ of the onion chopped, peeled tomatoes, pepper and bullion.
French Onion Soup Chantal Jensen
6 to 8 onions
2 TBS flour
1 to 2 TBS cider vinegar
½ loaf of French bread
2 TBS butter
4 Cups beef stock (or use canned beef broth)
½ lb. Gruyere cheese grated
2 TBS olive oil
1 cup water
In a medium pan, heat butter and olive oil over medium heat. Add onions (cut into thin slices), salt and ½
tsp pepper. Cook, stirring occasionally,
until the onion becomes transparent.
Reduce heat to low and continue stirring until onion is caramelized
about 30 minutes and a light golden brown color. Continue cooking 30 to 45 minutes until onion
is a deep brown this sound like a long time to cook the onion, but caramelized
onions are the secret to great French onion soup.
Stir in flour and bring to a boil, cooking 2 to 3 minutes. Slowly stir in beef stock, water and
vinegar. Simmer partially cover about 15
minutes to blend flavors. Add salt and
pepper to taste.
Heave oven to 225 and cut bread into 4 thick slices. Bake 6 minutes per side until dry. Turn on broiler. Pour soup into over safe individual serving
dishes and lay one slice of bread on top of each dish. Sprinkle grated cheese on top of the bread
stack it as high as you can and broil 2 to 3 minutes, or until cheese is cooked
to preference. Make 4 servings 578
calories per serving.
Hamburger Soup
(Laura Duffin)
1 pound hamburger, browned and drained
1 onion, chopped
3 carrots, chopped
3 potatoes, chopped
Celery, chopped
2/3 cup water
2 cans cream of mushroom soup
Cook hamburger and onions
together. Drain and set aside.
Cook
carrots, potatoes, celery and water together until the veg. are done. Add the mushroom soup and hamburger. Heat and serve.
Lentil Soup
1 pound lentils or beans
1 large onion, diced
1 cup carrots, diced
2 smoked pork hocks
1 teaspoon basil, crushed
2 teaspoons salt
1/4 teaspoon pepper
8 cups water
2 tablespoons parsley, chopped
Rinse lentil and put in large pan with pork hocks and
seasoning. If you use beans sock the
night before and add them to cook with the pork. Simmer two hours or more. Remove meat and add veg. Cook veg.
And then add meat back and heat up and serve.
Manhattan Style
Clam Chowder
4 strips bacon
2 cups water
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 potato, diced
2 cups tomato juice
1 can minced clams
Salt and pepper
Dash thyme
Fry bacon until crisp. Cut up bacon set aside. In water boil carrots, celery, onion, and
potato about 1 1/2 hours or until veg. are cooked well. Add tomato juice, claims (do not drain) and
bacon and seasonings and simmer.
Midwest Corn
Chowder
1/2 pound bacon
1/2 cup celery, chopped
2 medium onions, chopped
1 tablespoon flour
4 cups water
3 cups potatoes, diced
1 can creamed corn
1 can evaporated milk
Salt and pepper
Fry bacon crumble and set aside.
In 3 tablespoons of the fat saute celery and onions for 5 min. Then add 2 tablespoons of flour. Stir in water and potatoes and cook 15
min. Add corn and milk. Simmer a few minute but do not boil. Salt and pepper to taste. Add bacon and
serve.
Minestrone Soup
Water
Canned kidney beans
Celery, chopped
Cabbage, chopped
1 bay leaf
Celery salt and seasoned salt
3 tablespoons barbecue sauce
Macaroni, cooked, elbow
Boil water
and add all the other ingredients except the macaroni and barbecue sauce. Put in Barbecue sauce and simmer 30 min. Add cooked macaroni the last 10 min.
Minestrone Soup
(Jan Clayton)
Ham bones
2 quarts water
Canned kidney beans
2 quarts tomatoes
3 potatoes, chopped
Parsley
Basil
Oregano
Garlic powder
Onion, chopped
Carrots, chopped
Green beans
Celery, chopped
Spaghetti noodles
Cook ham
bones in water with kidney beans. Remove
ham and add potatoes, onion, carrots, celery, tomatoes and spices. Cook until tender. Add spaghetti noodles broken into couple
inches long. Cook 20 min. Add green beans and ham you have picked off
the bones. Warm up and serve.
Minestrone Soup Recipe Olive Garden
3 tablespoon
olive oil
1 small
minced white onion
½ cup
zucchini
½ cup frozen
cut Italian green beans
½ stalk
minced celery
4 cloves
minced garlic
4 cups
vegetable broth
2 can (15 oz.)
red kidney beans, drained
2 can (15 oz.)
great northern or small white beans, drained
1 can (14oz)
diced tomatoes
½ cup
shredded carrot
2 tablespoon
minced parsley
1 ½ tablespoons
dried oregano
1 ½
teaspoons salt
½ teaspoon
ground black pepper
½ teaspoon
dried basil
¼ teaspoon
dried thyme
3 cups hot
water
4 cups fresh
baby spinach
½ cup small
shell pasta
Measure
olive oil into a large stock pot and heat on medium. Put the onion, celery, garlic, green beans,
and zucchini into the pot and sauté for about 5 minutes or until the onions
becomes see-through. Add the vegetable
broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil and then reduce to a simmer
for 20 minutes. Add the spinach leaves
and the pasta and cook for an additional 20 minutes.
Mom’s Chicken Noodle Soup
1 whole chicken (or chicken parts or beasts)
1 large onion
2 stalks celery
Carrots, chopped
Homemade noodles
2 cups flour
2 large eggs
1 teaspoon salt
4 tablespoons water
Cook chicken, onion, and
celery together with salt and pepper.
You don't have to chop things up small just put them in the pan and cover
with water. Cook until the Chicken is
done and the veg. are well cooked. Pour
into a colander to separate the veg and meat from the broth.
To the broth add chicken bouillon
and seasonings. I like the one that Dara
brings me. Put in chopped carrots. Cook the carrots.
Homemade noodles: mix the
flour, eggs and salt together. Add the
water by tablespoons until you get a consistency that will stick together. Use as little water as possible. (Somewhere between 3 and 6 tablespoons) Wrap
the dough ball into a plastic bag and let it set for at least 10 min. Use flour and use a pasta maker to roll out
dough.
Put noodle
in the broth and cook until done. Skin
and bone the meat and cut up. Add to
broth and serve. You can make it a cream
sauce by adding canned milk and thickening a little. But I don't do that.
Pasta –All Purpose
2 cups flour
2 large eggs
5 water
1 teaspoon salt
Mix together. Start with 3 tablespoons of water and add up
to 6 if needed so you can barely knead the dough until smooth. Let dough rest 10 to 20 min in plastic.
Divide into 3 or 4 balls work on one ball at a time. Keep others covered in plastic. Shape into the kind of paste you want.
Market Street Clam Chowder
1 Cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½
inch
1 cup leek, diced ½ inch
¾ cup chopped clams (canned
or fresh)
¾ tablespoon coarse ground
black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon leave
1 teaspoon Tabasco
¾ cup sherry wine
2 cup water
¾ cup clam juice (drained
from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half and half ( think this is way too much. Half that is more than you need)
Combine melted butter and
flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining
ingredients except half and half. Simmer
until potatoes are thoroughly cooked.
Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than
cookie dough, Remove chowder from heat.
Stir in half and half until blended.
Heat to serving temperature, stirring occasionally. Serve immediately.
Split-Pea Soup How I like it Michael Roberts.
Ham Bone (start with a great
ham bone to build your stock)
Split-Peas
Carrots
Red Potatoes
Celery
Onions
Parsnips (If you like)
Chicken Stock
Bouillon for salt
1 Tablespoon sugar
Garlic
Pepper
3-4 bay leaves
Half and half
Take the meat you want to use
off of the bone, trim and dice it, and put it aside.
Simmer the bones, until you
have the soup stock you want. (I usually
boil chunks of onion, celery tops, fresh ground pepper, crushed garlic, bay
leaves and anything else that I think will make the stock richer and fuller
tasting. Warning more is not always
better.
Clear strain this stock
Dice potatoes ½ inch and boil
till almost tender and remove from stock
Boil your peas in the stock
until very soft, (Just this side of mush)
Put the peas through a mill
or food processor, creating a smooth mixture.
Peel and dice carrots into ¼
inch pieces
Dice celery as above
Dice onions as above
Sauté Vegetables with fresh
garlic until tender
Add chicken stock to thin,
add half and half or milk as desired, brown sugar and diced ham.
Add sautéed vegetables a
little before serving.
Sweet Potato Soup
3 cups diced sweet potatoes
1 cup diced bacon
1 cup diced onion
1 cup chopped cilantro
2 tbs. chopped garlic
4 cups water
2 can coconut milk
Peel and cube potatoes in ½
inch cubes. Cut bacon into ½ inch
pieces. Peel and dice onion into ½ inch
pieces. Chop cilantro (do not use the
stems). With soup pot on stove at Medium
high heat sauté bacon until brown, then add onions, garlic and sauté for 3
minutes. Drain off excess fate. Add water and potatoes. Cook until potatoes are soft, add coconut
milk. Cook for 5 min. stirring
occasionally then add cilantro. Salt and
pepper to taste and enjoy.
Taco Soup
1 pound ground beef, browned and drained
Onion, chopped
1 8 oz. can tomato sauce
1 16 oz. can kidney beans
1 15 oz. can corn
2 cans chili beans or black beans
1 can stewed tomatoes
1 package taco seasoning mix
Chips, Frito
Cheddar cheese, grated
Sour cream
Brown ground
beef with onion and drain. Add all but
the chip, cheese and sour cream. Heat up
and simmer for about 20 min. Top with
chip, cheese, and sour cream.
Taco Soup
Jan Whitaker
1 pound ground beef
1 onion, chopped
1 potato, grated
2 carrots, grated
1/2 teaspoon curry powder
1/2 package taco seasoning mix
1 teaspoon sugar
1 large can tomato juice
1 can kernel corn
Tortilla chip
Sour cream
Cheddar cheese, grated
Olives, chopped
Brown meat and drain under
water. Cook onion until tender and add
potatoes, carrots seasonings, tomato juice corn. Simmer slowly until all is cooked.
Serve with tortilla chips, sour cream, cheese,
olives.
White Bean Soup
1 lb. Dried
white beans
¼ cup olive
oil
4 leeks,
well washed and chopped (1 ½ c.)
4-5 cloves
garlic, finely chopped
2 large
carrots, peeled and chopped 1 cup
2 stalks
celery, chopped 2/3 c
1 ½ lb.
smoked ham shank, excess fat removed
1 (14 ½ oz.)
can beef broth
1 (14 ½ oz.)
can clear chicken broth
8 c. water
(to be added as needed)
1/8 tsp.
dried sage
1 bay leaf
Chopped
parsley, optional
1 soak beans
overnight in cold water to cover.
2. Drain beans. Put in a large pot. Add all other ingredients except
parsley. Bring to a boil. Reduce heat
and simmer, covered, stirring occasionally until beans are tender, about 2
hours.
3. Discard bay leaf. Remove
ham hocks; cut off meat into small pieces, put back into soup.
4. Place 4 cups of bean
mixture, in 2 batches, in food processor or blender. Whirl until smooth puree. Stir back into soup. Sprinkle with parsley, if you wish.
Note. This freezes well and is handy to have on
hand.
Sweet Potato
Soup
3 cups diced sweet potatoes
1 cup diced bacon
1 cup diced onion
1 cup chopped cilantro
2 Tablespoon chopped garlic
4 cups water
2 can coconut milk
Peel and cube potatoes in ½ inch cubes. Cut bacon into ½ inch pieces. Peel and dice onion into ½ inch pieces. Chop cilantro (do not use the stems) with
soup pot on stove at Med. High heat
sauté bacon until brown, then add onions, garlic and sauté for 3 minutes. Add water and potatoes. Cook until potatoes are soft, add coconut
milk. Cook for 5 min stirring
occasionally then add cilantro. Salt and
pepper to taste and enjoy.
Italian Tortellini
1 lb. sweet, Italian Sausage cut into slices
1 Cup chopped onion
2 garlic cloves minced
5 cups beef broth
½ cup water
½ cups cooking wine
1 large can stewed seeded / peeled chopped tomatoes
1 cups sliced carrots
½ tsp basil
½ tsp oregano
8 oz. can tomato sauce
3 tbsp. parsley
1 medium green pepper chunked
Grated Parmesan (for decoration)
Brown onions, meat, garlic until tender- add broth, wine, water,
tomatoes, carrots, seasoning and sauce.
Bring to boil – reduce heat and cook 30 min.
Skin off fat of sausage
Add zucchini, pepper, parsley and tortellini
Simmer 30 mins
Sprinkle cheese on top serve.
Hamburger Soup
1 ½ labs
hamburger
3 medium
potatoes
2 medium
onions
2 celery
sticks
2 cups
tomato juice
1 tsp
Worcestershire sauce
1 tabs sugar
1 ½ quarts
of water
3 tsp. salt
1/8 tsp
ground cloves
4 medium
carrots
¼ tsp pepper
Brown meat, drain
excess grease mix spices, salt, pepper, sugar with browned meat. Dice celery, potatoes, carrots and
onions. (Fairly large cubes) add water,
tomato juice and vegetables and cook 1 ½ hours.
Minestrone Soup Sister Downs
3 large cans
of minestrone soup
3 cans of
water
1 lb. ground
beef browned
1 large
onion cooked with the ground beef
1 cup celery
chopped
1 tablespoon
Worcestershire sauce.
1 ½ teaspoon
oregano
1 large can
of pork and beans
Simmer for a
couple of hours.
Chicken and White Bean Soup Sharon
Draper
2 chicken
breasts
42 oz.
chicken broth (3 cans)
3 carrots
2 celery
sticks, chopped
1 tab dried
minced onion
3 cups water
½ tsp
oregano
1 tsp garlic
salt or to taste
Pepper
Great
northern white beans dried or 1 15 oz. can drained and rinsed
If using
dried beans, soak overnight and drain and rinse in the morning. Simmer until softened. Add everything but the beans to the pot, cook
until chicken is cooked through and vegetables are tender. Add the bean back and heat all together. This soup is a favorite meal for those
recovering from stomach flu.
Corn
Chowder
Sharon Draper
28 oz. chicken broth
2 cups water
4 leftover baked potatoes or you can cook
them from fresh
½ tsp. thyme
1 Tabs dried minced onion
2 chicken bouillon cubes
2 cups milk
½ Cup flour
¼ tsp pepper
¼ tsp salt
3 cups frozen sweet corn
1 lb. bacon cooked and chopped
This is really fast if
you have leftover baked potatoes. Add
the broth, water, potatoes, thyme, onion and bullion to the pot. Heat through, or if using fresh potatoes,
cook until they’re tender. In a separate
bowl, whisk together the milk and flour until no lumps remain and pour into the
soup while stirring. Also add the salt
and pepper. Heat until thickened. Add the corn and heat through. Serve with the bacon.
Lasagna
Soup
Sharon Draper
1 lb. lean ground beef or Italian sausage
1 onion chopped (use 1 Tbs. dried minced)
2 green pepper, optional
2 cloves garlic finely chopped
2 cup water or broth
28 oz. Italian stewed tomato, cut up
2 (8oz) cans tomato sauce
1 Tbsp. packed brown sugar
2 tsp Italian seasoning
¼ tsp. pepper
Fresh spinach washed and trimmed
(optional)
6 regular lasagna noodles or mini lasagna
noodles (mafada)
Grated mozzarella
Brown and drain ground
beef, onion, pepper if desired and garlic.
Add tomatoes, tomato sauce, brown sugar, seasoning and pepper. Simmer a while, 30 min before serving, break
up the lasagna noodles and add. 5 min.
before serving add the spinach. Serve
with mozzarella. This soup goes great
with the Artisan bread.
White
Bean Chili Sharon
Draper
1 lb. dried white beans
2 boneless chicken breasts (can be frozen)
2 cans chicken broth (low sodium)
2 can cream of chicken
1 can green chilies
2 cups frozen corn
1 tsp garlic power
2 tsp. ground cumin
1 tsp oregano
¼ tsp white pepper
1 (19oz) can green enchilada sauce
3-4 cups water
The night before, soak
the white beans. The next morning, drain
and rinse the beans and add to the Crockpot.
Add the frozen chicken and all the other ingredients except the corn. You can also use canned beans but you may
want to add them closer to time to serve.
Let cook on low for 6-8 hours.
Remove chicken and cut up or shred and place back in Crockpot. Add frozen corn and let cook for 15 more
minutes. Serve with corn chips and
Monterrey Jack cheese.
Olive Garden Copycat Zuppa
Toscana
- 1
lb.Italian sausage (I like mild sausage)
- 2
large russet baking potatoes, sliced in half, and then in 1/4 inch
slices
- 1
large Onion, chopped
- 1⁄4
cup bacon bits (optional)
- 2 garlic cloves, minced
- 2
cups kale or 2 cups Swiss chard,
chopped
- 2 (8 ounce) cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
- DIRECTIONS
1.
Chop or slice uncooked sausage into small pieces.
2.
Brown sausage in your soup pot.
3.
Add chicken broth and water to pot and stir.
4.
Place onions, potatoes, and garlic in the pot.
5.
Cook on medium heat until potatoes are done.
6.
Add bacon.
7.
Salt and pepper to taste.
8.
Simmer for another 10 minutes.
9.
Turn to low heat.
10.
Add kale and cream.
11.
Heat through and serve.
Servings 4 to 6
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