Edwardsville Ward Recipes

Berry Smoothies

2010-08-26T12:40:00.000-07:00

2/3 cup 2% milk
3/4 cup frozen unsweetened strawberries
/3 cup frozen unsweetened raspberries
2 Tbsp. sugar
3/4 cup ice cubes
1/2 light lemon yogurt

Directions: place the milk, berries and sugar in a blender; cover and process until blended. Add ice cubes; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings

Nutrition Facts: 1 cup (prepared with fat-free skim milk) equals 106 calories
2 mg cholesterol, 44 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein

Warm Salmon Pasta Salad

2010-08-26T12:37:00.001-07:00

2 cups whole wheat bow-tie pasta
1 red apple, cored and diced
2 (6 oz./170 g.) cans sockeye salmon, broken into bite-size pieces
1 cup sliced celery
3 green onions, diced
1 small zucchini, trimmed and diced
1 yellow pepper, seeded and diced
1 cup frozen baby peas, thawed
1/4 cup coarsely chopped walnuts

Curry Vinaigrette:
1/2 cup canola oil
1 Tbsp. lemon juice
2 tsp. curry powder
salt and pepper

1. Cook pasta according to package directions. Drain well.
2. In a salad bowl, combine pasta, apple, salmon, celery, green onions, zucchini and yellow pepper. Set aside.
3. To prepare the vinaigrette: in a small bowl, combine canola oil, lemon juice, curry powder, salt and pepper. HEat for 30 seconds in microwave.
4. Pour vinaigrette over salad and toss lightly. Garnish with walnuts.
Serve immediately.
*To prevent browning, place apple pieces in a solution of 1 cup cold water and 1 Tbsp. lemon juice for 1-2 minutes.

Yield: 8 servings
Calories: 280
Fat: 19 grams
Saturated fat: 2 grams
Cholesterol: 15 mg
Sodium: 320 mg
Carb: 16 g.
Fiber: 3 g.
Protein: 13 g

Strawberry Topped Waffles--Lorren Ryan

2010-08-26T12:33:00.000-07:00

2 pints fresh strawberries
5 Tbsp. sugar divided

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 cup sour cream
1/4 cup splenda
1 light fat free Lemon Cream Pie yogurt
1 1/2 tsp. vanilla
1 cup fat free milk
Pam cooking spray

Place strawberries and 3 Tbsp. sugar in a food processor or blender. Cover and process until coarsely chopped; set aside. In a bowl, combine the flour, baking powder, baking soda, salt, and remaining sugar.
Combine the eggs, sour cream, milk and oil; Stir into dry ingredients until just combined. Preheat waffle iron. Fill and bake according to manufacturer's directions. Serve with strawberry topping, whipped topping and additional strawberries if desired.

Yield: 6-8 servings

Empanadas--Terra Reed

2010-04-21T19:03:00.000-07:00

Prep Time: 30 min.
Cook Time: 30 min.
Ready In: 1 hr. 30 min.

Ingredients:
2 cups all-purpose flour
1/2 t. salt
2/3 cup shortening
6 T. water

2 1/2 cups peeled, cored and sliced apples
1 cup white sugar
1 t. ground cinnamon
1/2 t. ground nutmeg

1 yellow onion
1 green bell pepper
1 T. olive oil
8 ounces tomato paste
1/2 c. water
1 T. distilled white vinegar
1 pound lean steak, cut into 1 inch cubes

Directions:
1. To make dough: In a medium bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.

2. To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.

3. to make meat filling: In a medium skillet, saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.

4. Place spoonful of one of the above mixtures in the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may be baked in a preheated 350 degree oven until golden brown.

Mexican Wedding Cookies--Melody Sever

2010-04-21T18:57:00.000-07:00

Servings: 18

Ingredients:
1 cup butter
1/2 cup powdered sugar
1 t. vanilla and 1 t. almond flavoring
2 t. water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup powdered sugar

Directions:
1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.

2. Preheat oven to 325 degrees.

3. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15-20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Taco Seasoning

2010-04-21T18:55:00.000-07:00

1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. black pepper

Directions: In a small bowl, mix everything together and store in an airtight container.

Avocado, Tomato, and Mango Salsa--Lorren Ryan

2010-04-21T18:49:00.000-07:00

Prep Time: 15 minutes
Ready In: 45 minutes
Servings: 6

Ingredients:
1 mango - peeled, seeded, and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 T. fresh lime juice
1/4 cup chopped red onion
3 T. olive oil

Directions: In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Brazilian Style Flan--Terra Reed

2010-04-21T18:35:00.000-07:00

Prep Time: 20 minutes
Cook Time: 55 minutes
Ready In: 3 hours 15 minutes
Servings: 8

Ingredients:
1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk
3/4 cup milk, plus 2 T. milk

Directions:
1. Preheat oven to 350 degrees

2. Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup cots all sides of the dish. Set aside to cool.

3. Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 T. milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

4.Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

Baked Creamy Chicken Taquitos--Lindsay Weston

2010-04-21T18:11:00.000-07:00

Recipe from http://www.ourbestbites.com

1/3 cup (3 oz) cream cheese
1/4 c. green salsa
1 T. fresh lime juice
1/2 t. cumin
1 t. chili powder
1/2 t. onion powder
1/4 t. granulated garlic, or garlic powder
3 T. chopped cilantro
2 T. sliced green onions
2 cups shredded, cooked chicken
1 c. grated pepperjack cheese

small corn or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time, and just keep the mixture in the fridge.

Place 2-3 T. of chicken mixture on lower third of tortilla, keeping it about 1/2 inch away from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet, and be sure to not let them touch each other. Spray the tops lightly with cooking spray and sprinkle kosher salt on the top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends turn golden brown.

Dip them in sour cream, guacamole, or salsa and enjoy!

Brazilian Lemonade--Lorren Ryan

2010-04-21T18:07:00.000-07:00

Prep Time: 10 minutes
Ready In: 10 minutes
Servings: 4

Ingredients:
2 limes
1/2 cup sugr
3 T. sweetened condensed milk
3 cups water
Ice

Directions: Wash limes thoroughly. Cut off the ends adn slice into eight wedges. Place limes in ablender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

Cheesy Roasted Red Pepper Dip--Lindsay Weston

2010-01-20T08:02:00.000-08:00

Taken directly from ourbestbites.com

Cheesy Roasted Red Pepper Dip
7oz jar roasted red peppers (about 1C diced) buy 'em or make 'em!
4 C grated pepper jack cheese (3/4 lb)
8oz cream cheese (I use low-fat)
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don't add moisture to the dip. Then dice 'em up.

In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (pie plate works). At this point you can pop it in the fridge if you're going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min.

Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don't ask me what, I'm sure Alton Brown could explain it, but I'm no food scientist.You can serve it with anything that sounds good- tortilla chips, pita chips, crackers (choose a plain flavored one) or veggies. However my favorite is soft, warm baguette slices.

Fruit Salsa and Cinnamon Chips--Rochelle Pearson

2010-01-20T07:55:00.000-08:00

Dip:
2 kiwis, peeled and diced
2 apples (Fuji) - peeled, cored, and diced
8 ounces raspberries
1 pound strawberries
1 T. white sugar
1 T. brown sugar
3 T. fruit preserves, any flavor (I use peach)

Chips:
10 (10 inch) flour tortills
butter flavored cooking spray
2 cups cinnamon sugar

Directions:
1. In a large bowl, thoroughly mix fruits, sugars, and preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Stuffed Mushrooms--Terra Reed

2010-01-20T07:50:00.000-08:00

From allrecipes.com

Prep time: 20 min. Cook time: 30 min. Servings: 10

Ingredients:

20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves grlic, peeled and minced
1/2 cup grted Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bred crumbs
1/2 cup chopped green bell pepper
2 Tablespoons dried parsley
2 Tablespoons Italian-style seasoning
ground black pepper, to tste
1 1/2 cups butter, melted
1/2 cup shredded mozzrella cheese

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch baking dish.
2. Arrange mushroom cups hollow side up in the baking dish.
3. In a medium bowl, mix together minced clams, grlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to mke the mixture slightly moist.
4. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5. Bke in the preheated oven for 30 minutes, or until lightly browned.

Hot Artichoke Dip--Terra Reed

2010-01-20T07:47:00.000-08:00

1 envelope Lipton Recipe Secrets Onion Soup Mix
1 Can (14 ounces) artichoke hearts, drained and chopped
1 cup Hellmnn's or Best Foods Mayonnaise
1 container (8 ounces) sour cream
1 cup shredded Swiss or mozzarella cheese (about 4 ounces)

Heat oven to 350. In 1-quart casserole dish, combine all ingredients. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers.
Makes 3 cups dip.
Prep time: 5 minutes
Bake time: 30 minutes

Cranberry Nut Bread--Lindsay Weston

2009-11-19T06:24:00.000-08:00

This recipe is taken from the Lion House Classics Cookbook.

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
3/4 cup sugar
2 eggs
3/4 cup orange juice
1 Tablespoon grated orange peel
1 cup fresh or frozen cranberries (chopped, if desired)
1/2 cup shopped nuts

Grease and flour large 8x4-inch loaf pan or two small 7x3-inch loaf pans; set aside. In medium bowl, mix flour, baking powder, baking soda, and salt. In mixer bowl, cream butter until soft; add sugar. Beat until creamy; add eggs, orange juice, and orange peel. Beat until well mixed. Scrape down sides and bottom of bowl; add dry ingredients. Mix at low speed until blended, but do not overmix. Stir in cranberries and nuts by hand. Pour batter into prepared loaf pan or pans. Bake at 350 degrees 45 to 50 minutes for large loaf, less time for smaller loaves. Cool completely before slicing.

Recipes from Carol Harty

2009-11-19T06:06:00.000-08:00

Baking Powder Biscuits

2 cups sifted flour
3 to 4 tsp. baking powder
1 tsp. salt
2 to 3 Tbsp. shortening
3/4 cup milk

Sift together dry ingredients. Work in shortening with pastry cutter. Add the liquid gradually, mixing with a spoon to a soft dough. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit cutter. Bake in 450 degrees oven for 12 to 15 minutes.

Potato Fried Cakes

4 Tbsp. butter
1 cup hot mashed potatoes
3 eggs
1 1/4 cups sugar
4 cups flour
1 tsp. salt
6 tsp. baking powder
1/4 tsp. nutmeg
1 cup milk
1/2 tsp. vanilla

Add butter to hot potatoes and beat well. Beat eggs with sugar and stir into first mixture. Mix and sift flour, salt, baking powder, and nutmeg, and add alternately with milk to first mixture; add vanilla. Cover with mixing bowl and let mixture chill for an hour or longer. Dust board and rolling pin with flour, and turn dough onto board. Roll lightly to 1/2 inch thickness, and cut with floured cutter. Fry in deep fat 375 degrees and drain.

Quick Sally Lunn

1/2 cup shortening
1/2 cup sugar
3 eggs, beaten
1 cup milk
2 cups flour
4 tsp. baking powder
3/4 tsp. salt
Cream well the shortening and sugar. Add the eggs and milk mixed together alternately with dry ingredients which have been sifted. Pour into a well-greased 9" x 13" pan, and bake at 425 degrees about 25 minutes.

Oatmeal Yeast Rolls

1 cup quick-cooking rolled oats
1 cup milk
1 cup water
3 Tbsp. oil
1 1/2 tsp. salt
1/3 cup firmly packed brown sugar
1 pkg. active dry yeast
1/3 cup warm water, 105 - 110 degrees F.
4 1/2 cup sifted flour, approximately

Place rolled oats into large mixing bowl. Combine milk with water into small saucepan. Heat just to boiling; pour over rolled oats. Let stand until mixture is lukewarm. Stir in oil, salt, and brown sugar. Dissolve yeast in lukewarm water. Stir into oatmeal mixture. Blend in flour, mixing first with spoon, then by hand. Turn out onto lightly floured surface, cover; let stand 10 minutes. Knead until smooth and elastic, 8 to 10 minutes. Turn into round ball. Place into large greased bowl, grease the top. Cover with damp cloth. Let rise in warm place about 2 hours or until double in bulk. Remove to floured surface. Cover, let stand 10 minutes. Shape dough into 24 round balls; placed each in a greased muffin cup. Cover; let rise in a warm place about 1 1/4 hours or until double in bulk. Bake at 375 degrees for 15 to 20 minutes or until done and nicely browned. Makes 2 dozen rolls. These are a little bit of trouble, but they are SOOOO yummy!

Louise's Rye Bread

2 cups scalded milk
6 Tbsp. honey
4 Tbsp. oil
2 cups warm water
4 packages yeast
2 cups boiling water
4 Tbsp. salt
4 Tbsp. caraway seeds
5 cups rye flour
8 cups white flour

Combine milk, honey, and oil in large mixing bowl. In small bowl combine water and yeast. In another small bowl combine water, salt, and seeds. Add water, salt and seeds to milk, oil and honey. Add rye flour. Beat. Add yeast mixture and beat. Add white flour. Knead 8 minutes. Let rests 20 minutes. Divide in 4 loaves and place on two cookie sheets. Let rise until double. Slash diagonally. Bake 35 minutes at 350 degrees. Rub tops with butter.

Louise's Whole Wheat Bread

2 quarts warm water
2 sticks melted butter
2 rounded Tbsp. salt
1 pound brown sugar
26 cups whole wheat flour (sift flour or use less than 26 cups of flour)
2 eggs
5 rounded Tbsp. yeast

Combine 13 cups flour with remaining ingredients and beat with mixer for 10 minutes. This is your sponge. Cover and let rise 1 hour. Add enough of remaining flour to make a fairly stiff dough. Dough should NOT be sticky. Knead for 8 - 15 minutes. Do not skimp on kneading. Grease top and bowl and let rinse until doubled. Makes 8 loaves. Use 1 pounds pans and use approximately 3/4 pounds dough per pan - or, pan should be 3/4 full. Let rise until doubled. Bake at 350 degrees until done. You may put pans with dough (before you let it rise) into the freezer. When ready for it, set it out and leave until it rises double. It may take all day, but you will have freshly baked bread.

Zesty Zucchini Bread--Karen Coleman

2009-11-19T06:04:00.001-08:00

4 eggs (beaten)
1 1/2 c. sugar
3/4 c. vegetable oil
2/3 c. orange juice
2 c. unpeeled, shredded zucchini
3 1/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. grated orange peel
2 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. chopped nuts (optional)
1/2 c. raisins (optional)

Preheat oven to 350. Grease and flour loaf pans, 2-4 depending on size. beat eggs in a mixing bowl. Add rest of ingredients in order, mixing throroughly. Pour into loaf pans. Bake for 35-45 minutes. Cool.
(Sandi Mohr from Eleni Franklin)

Chocolate Chip Muffins--Beth Sever

2009-11-19T05:57:00.000-08:00

1 1/3 cup powdered milk
5 1/2 cups water
1/4 cup vinegar
2 cups sugar
1 cup vegetable oil
4 eggs
1 can carrots drained. Measure liquid, add in place of some of the water
1 cup wheat (optional) grind in blender for two minutes

Mix together well, then add:

5 cups flour
5 teaspoons baking soda
1 tsp. salt
Put the flour in first, add baking soda and salt on top of the dry flour and mix it in a big befor eyou stir it into the rest of the goop, that way you don't have to sift dry ingredients. Mix well, then add:
2 cups bran (from health food store)
3 cups oatmeal
3 cups cornflakes Mix well then add:
1 bag chocolate chips

Bake in lined muffin pans at 375 for 20 minutes.

You can just use about any combination of cereal you have on hand. I use these because they are inexpensive and nutritious.
Sometimes I add a mashed ripe banana or some applesauce--it's not rocket science. You can play with it. My mother's recipe calls for 2 cups chopped dates and 1 cup nuts.
This makes a huge batch, I mix mine in a 5 qt. ice cream tub. There is enough to bake several batches of muffins. This can be made up before hand and kept in the refrigerator for up to a month (at least that's what mom's recipe said, it never happened at my house).

*Busy morning: scoop the batter into muffin pans, oven 375, set oven timer 20 min., go about your business. timer rings-serve with fruit and milk and tada! You're mother of the year.

Creamy Chicken Noodle Soup--Charlene Kraude

2009-11-17T13:28:00.000-08:00

1 whole chicken or 4 chicken breasts
4 carrots peeled and chopped
3 celery stalks chopped
1/2 onion chopped
1 chicken bouillon cube
1 tsp. garlic salt
1 can cream of chicken soup
3 c. egg noodles (uncooked)
1 pint half and halfparsley flakes (fresh and chopped or dried) optional

1-Boil whole chicken on stove or in crockpot. Add enough water to cover (as this will become the chicken broth for the soup). Add whatever seasonings you like such as garlic salt and powder. onion salt and powder and chicken bouillon. I add all of these.
2-Take all meat off of chicken and store in fridge until making the soup. Place chicken broth in fridge overnight so fat will rise to top. Next day strain all the fat out.
3-Place all chopped vegetables, chicken bouillon cube and garlic salt in chicken broth and boil for 15 min.
4-Add can of cream of chicken soup and egg noodles. Boil for another 10-12 min.
5-Place chicken in and simmer until warmed through. Then add pint of half and half and parsley. Warm through, but do not cook.

Vegetable Soup--Carolyn Hart

2009-11-04T06:43:00.000-08:00

Serves: 6 Prep: 35 min.

Ingredients:
3 cups chicken broth (canned or homemade)
1 medium onion, chopped
2 stalks celery, sliced
2 carrots, thinly sliced
1-16oz. cansliced green beans, drained
1 small zucchini, sliced
1 16oz. can diced tomatoes
1 T. Italian seasoning
1 T. garlic powder
Salt and pepper, to taste

Cooking Instructions:
1) In a large pot or Dutch oven, cook the onion, celery, and carrots in the chicken broth.
2) Add green beans and zucchini; cook, covered, for 10-15 min.
3) Add the tomatoes and seasonings; cook and additional 10 minutes.

Tips:
1) Serve soup with crakers and cheese for an easy supper.
2) Add Meat.

Vegetable Beef Soup--Beth Sever

2009-10-25T16:35:00.000-07:00

1 lb. stew beef cut in chunks
1/2 onion
4 potatoes
1 can carrots
1 can peas
1 can green beans
1 can kidney beans
1 can corn
1 pkg. onion soup mix (dry type)
1 can of tomato sauce
1 tsp. cajun seasoning
dash of chili powder
1 tsp. garlic

Brown beef chunks in a small amount of vegetable oil, add onion and garlic; peel potatoes and cut in chunks. Add to pot with vegetables and seasonings. Add enough water to simmer. Cover and cook slowly for several hours.

This recipe is really flexible. I rarely make it the same way twice.

Black Bean Soup--Terra Reed

2009-10-23T12:20:00.000-07:00

1 Tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp chili powder
1 tsp ground cumin
2-3 cups chicken broth (could also use beef broth for variety)
3 cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
¼ tsp ground black pepper
1 (14.5 oz) can stewed tomatoes (I’ve also used diced or whole tomatoes)

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 and ½ can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can and a half of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Cajun Style Chicken & Rice--Rochelle Pearson

2009-10-21T12:49:00.000-07:00

3-3 1/2 lbs. chicken leg quarters
Cajun seasoning to taste (I use Tony's in green shaker)
1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
1/2 to one 1 lb. sliced carrots
1 packet beef stew mix
1 1/2 lb. smoked sausauge, sliced
1 pkg. Uncle Ben's long grain and wild rice (sometimes I add 2 boxes to make heartier)

Clean your chicken and trim extra fat. Sprinkle with Cajun seasoning. Chop veggies and add to chicken in large stock pot. Add enough water to cover and add beef stew seasoning. Cook till chicken is tender (falls off the bone). Remove chicken and de-bone. Return chicken to soup and add sausage. (I cook the sausage first to get some grease out before I add it to soup). Add rice, including seasoning packet and cook for at least 30 more minutes. You may have to add water along the way.

Tomato-Basil Bisque--Lisa Bowerman

2009-10-21T12:38:00.000-07:00

2 Tablespoons butter
2 medium onions, chopped (about 3 cups)
1-28 oz. can crushed tomatoes (with basil, if possible)
3/4 c. cooking sherry.
6 cups chicken stock
1 T. basil leaves
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1/2 cup butter
1/2 cup plus 2 T. flour
1 Cup whipping cream
1 Cup half and half
4 cups milk (1% or 2%)

Melt butter in 8 qt. soup kettle. add onions and saute until golden, over medium-high heat. Add tomatoes, sherry, and chicken stock.

Next add basil leaves, salt, pepper and sugar. Stir and let simmer for 30-45 minutes. Strain the liquid and put the remaining chunky ingredients through a food processor until smooth, then mix all back together.

Melt butter over high heat in skillet. Add flour and stir constantly with whisk. Let cool till a light caramel color. Whisk the roux into hot soup and stir for a couple of minutes. Remove pot from the heat and slowly whisk in whipping cream, half and half, and milk.
Do not allow to boil or soup will separate.

Pumpkin Muffins--Lisa Bowerman

2009-10-21T12:36:00.000-07:00

1/2 cup oil
1 1/2 cups flour
1 tsp. soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1/3 cup water

Mix all ingredients together and bake in muffin pan at 350 degrees for approximately 25 minutes.
*I usually duoble this recipe and use a large can of pumpkin!

*This recipe was in the paper years ago and it has become a family favorite. They never last very long.

Vegetable-Cheese Chowder--Lindsay Weston

2009-10-21T12:34:00.001-07:00

3 cups fresh broccoli
1/2 cup shredded carrot (about 1 med. carrot)
1/2 cup water
2 T. snipped fresh parsley (optional)
1/8 teaspoon pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups shredded cheddar cheese
2 cups milk
1/2 cup all-purpose flour

In a medium saucepan, combine broccoli, carrot, and water. Bring to boiling; reduce heat. Cover and simmer about 4 min. or just till veggies are crisp-tender. Do not drain! Cut up any large pieces of broccoli.

In a separate bowl, whisk together the milk, flour, and pepper; add to saucepan. Stir in broth. Cook adn stir till thickened and bubbly. Stir in shredded cheeses and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6 1/2 cups (4 main dish servings)

Baked Potato Soup--Kirstin Lindsay

2009-10-21T12:30:00.001-07:00

4 large baking potatoes
4 scallions, chopped
2/3 cup butter
12 slices bacon, cooked and crumbled
salt/pepper
1 1/4 cup grated cheddar cheese
6 cups milk
8 ounces sour cream

Bake potatoes. Let cool, then scoop out. Pulp and set aside. Discard the skins. Next, melt butter over medium heat and add flour. Add milk, and continue heating until thick. (Sometimes I turn the heat up)
Next add potato pulp, salt, pepper, green onions, 1/2 cup crumbled bacon and at least 1 cup cheese. Cook until thoroughly heated. Stir in sour cream, and heat through.

Serve with remaining green onions, bacon, and cheese.

*You can really add more or less of whatever you want. I put most of the bacon and cheese in my soup and sometimes add more. same goes for the sour cream and green onions. If you don't like it very thick, add more milk to thin it out.

*Favorite for the whole family! Even the kids love it!

WELCOME

2009-10-21T05:16:00.001-07:00

Ok sisters, here is our new blog for all of our recipe exchanges! I hope everyone can use this and that it will be a good thing for all of us. Thank you for your contributions and happy cooking to you!