Thursday, November 20, 2008

November- Soups

On tuesday night we had our recipe exchange at Jenny Lynn's house. We had a pretty good turn out and for those that didn't get to come we hope that you come next time.  Here are some pictures from it. Hope you enjoy the recipes. 
Recipe to come...

Cheesy Chicken Enchilada Soup (Marisa Rasmussen)
2 cans (10 3/4 oz each) condensed fat-free crean of chicken soup
1 can (10 oz) mild or hot Old El Paso Enchilada sauce
1 can whole kernel corn
1 can bushes black beans
1 can green chilies
1 pkg Old El Paso Taco Seasoning mix
2 T. sour cream
2 cups milk
1 cup shedded reduced- fat free cheese or regular cheese (4oz)
1 package Tyson's Grilled Chicken Breast Strips (3 cups) chopped
3/4 cup crushed tortilla chips

In a 3 quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until throughly heated and cheese is melted. Top individual servings with tortilla chips. Makes 6 servings (1 cup each)

Posse Stew(Abby Reidhead)

INGREDIENTS

1 pound ground beef
1 (20 ounce) can white or yellow hominy, rinsed and drained
2 (14.5 ounce) cans stewed tomatoes
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can kidney beans
2 (15 ounce) cans ranch-style beans
1 large yellow onion, chopped
2 green chile peppers, chopped

In a large skillet over medium-high heat, cook ground beef until evenly browned, stirring frequently to crumble. Drain grease, and transfer to a soup pot. Pour in the hominy, stewed tomatoes, corn, kidney beans, ranch-style beans, and add the onion and green chilies. Cover, and cook over medium heat for 1 hour. 

Lemony Lentil Greek Soup (Irma Crewse)

Ingredients
1/3 c. olive oil
6 small yellow onions - sliced
4 garlic cloves - minced
12 c. water or vegetable stock
24 ounces dried lentils (about 3 cups)
1 T. salt
8 c. fresh spinach - chopped
1 T. grated lemon peel
3 T. lemon juice

1. Saute the onions and garlic in oil until tender
2. Stir in the water, lentils, and salt; boil for 15 minutes or until lentils are tender
3. Stir in the spinach, lemon peel, and lemon juice
4. Cover and simmer until spinach is tender, about 5 minutes

Cook's Note: Subsititute 1 or 2 (10-ounce) packages of frozen, chopped spinach in place of the fresh spinach.


Artichoke Soup (Jenny Lynn)

serves 4

3 cups chicken broth

1 can artichoke bottoms (8 oz. drained weight)

1/4 teaspoon prepared mustard

3 teaspoons lemon juice

1 teaspoon minced garlic

3 tablespoons butter

3 tablespoons flour

1 cup cream

1 bay leaf

1. Make roux: Heat the broth until it is hot but not boiling. In a separate saucepan, melt butter over medium low heat, then add the flour one tablespoon at a time, whisking until it's completely incorporated before adding the next tablespoon. Add hot broth slowly, whisking constantly. Add bay leaf. Cook about ten minutes.

2. Puree artichoke bottoms until smooth as is possible in blender or food processor with garlic, lemon, salt, pepper and mustard.

3. Add puree and cream to butter, flour, and broth mixture.

4. Heat through then serve garnished with slivered artichoke hearts.




Tortilla Soup (Jenny Dannels)

5 chicken breasts, cooked and cubed (can also use canned)
3 cloves garlic
1 Onion
3 T. Butter
3 T. Flour
6 cups milk
6 cups Chicken Broth
1 can creamed corn
2 tsp. ground cumin
1 pkg. Fajita Seasoning
1 T. fresh Cilantro
1 can Herdez Salsa
1-15 oz. Tomato Sauce
1-12 oz. Tomato Paste
Top Soup with:
Avocado, Sour Cream, Cheese, Tortilla strips, cilantro and lime.


In a large Saucepan, mix: garlic, onion, butter and flour together. Then add all remaining ingredients. Cook on medium heat for about 30-40 minutes. The longer you cook the soup, the better the flavor

 Mexican Corn Chowder (April Johnson)

2-4 chicken breasts  (I have also used canned chicken)

1 small onion chopped

1 clove garlic

1 tbs butter

1 can of chicken broth (or 1 cube chicken bullion and 2 cups hot water)

1 pint 1/2 and 1/2

2 cups shredded cheese

1 can diced green chili's drained

1 can Italian stewed tomatos

1-2 cans creamed corn (2 makes it more creamy!)

1 tsp cumin

1 tsp salt

Drop of chili sauce, tobasco, or anything else you people use to "spice" things up!brown chicken in butter onions and garlic (you can cut chicken up in pieces before or after) In crockpot add tomatoes chicken broth, chili's corn, 1/2 and 1/2, cheese, cumin, and salt.  Add chicken, onion and garlic. Simmer in crockpot Or if done on stovetop, bring to a boil (constantly stirring) and then simmer on low for about 5-10 min

Recipe to come....

Baked Potato Soup (Joan Bradshaw)

7 medium potatoes - bake, peeled, diced
3/4 c. margarine
3/4 c. flour
7 c. milk
3-4 green onions - chopped (greens and all)
1 c. sour cream
1 c. cheese
6 pieces of bacon - crumbled up

1. Melt the margarine and add flour
2. Add the milk, stir until smooth
3. Add potatoes, onions cook till thick
4. Add sour cream, cheese and bacon.


Chicken Tortilla Soup (Amber Hansen)
-3 or 4 skinless/boneless chicken breasts (thinly sliced)
-1 large onion (diced)
-1 T. chicken bouillon
-2 T. garlic (minced)
-2 large cans chicken broth
-2 (14.5 oz.) cans diced tomatoes
-1/2 bunch cilantro (chopped)
-2 or 3 cans diced green chilies
-2 large potatoes (peeled & diced)
-10 oz. pkg. frozen corn
-2 zucchinis (diced)
 
Fry chicken in 2 T. oil until browned. Add chicken bouillon. Add all ingredients except for corn, potatoes & zucchini. Simmer for 20-30 minutes. Add corn, potatoes & zucchini. Cook another 30 minutes or until potatoes are tender. Serve over fried strips of corn tortilla (or just plain ol' tortilla chips) and grated cheese

Wednesday, October 22, 2008

October- Cookies

Amber Hansen's "Should Be Famous" Chocolate Chip Cookies:
(copied and brought to the Recipe Exchange by Jenny Lynn)

Preheat oven to 375.

1 c. butter-flavored shortening (Crisco is best)
3/4 c. brown sugar
3/4 c. sugar
1 tsp. vanilla
1/8 tsp. water
2 eggs
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 pkg. milk chocolate chips

1. Cream the first five ingredients.
2. Add the eggs & mix for a good 3 minutes.
3. Add the flour, baking soda & salt. Mix until well-blended.
4. Fold in chocolate chips.
5. Bake for 8 minutes in the oven. The cookies will still look not totally done, but I think that's the key to having it soft & chewy because if you think about it, they're STILL cooking even on the hot cookie sheet after you take it out of the oven. Make sense?

Sugar Cookies (Abby Reidhead)

1 c. sugar
½ c. margarine
1 egg
2 ½ c. flour
¼ t. salt
1 T. baking powder
½ c. milk
½ t. vanilla

Cream sugar and margarine, then add everything else. Mix well and refrigerate for at least 3 hours. Roll out with flour to about ¼ inches thick. Bake for 7 minutes at 375 degrees.

No Bake Cookies (Marisa Rasmussen)

1 stick butter
½ cup milk
1 teaspoon vanilla
¼ teaspoon salt
1 cup white sugar
1 cup brown sugar
1 cup peanut butter
1 cup chocolate chips or half a bag
3 ½ cups oats

-Put everything in a saucepan except the oats. Make sure it’s all melted, bring to a boil for a minute. Have the oats already measured out and in a bowl, then pour the melted mixture over the oats. Mix all of it good and if it looks soupy just add more oats to it. Then drop teaspoons onto wax paper and let cool. Enjoy!

Thursday, September 18, 2008

Yummy Quacamole (By Lynne Adams)


There is not an exact recipe, just make it taste good.
4 to 6 ripe avocados mashed
1/2 to 3/4 cup white onion chopped
1/4 to 1/2 cup tomato chopped
2 or 3 tablespoons lemon juice
1 or 2 cloves of garlic pressed
1/4 teaspoon Cumin
1/4 teaspoon Cayenne
1/2 cup finely chopped cilantro
1 finely chopped or purred Serrano pepper
Salt to taste
Mix it all together. Avocados are mild and take on whatever flavor you add so keep adding salt and lemon juice till the flavor is just right.

Chicken Enchilada Dip (By Marisa Rasmussen)

2 lb boneless, skinless chicken thighs
1 cup (10 oz.) enchilada sauce
1 cup (4 1/2 oz.) chopped green chilies
1 med red bell pepper, chopped
1 med green bell pepper, chopped
2 pkg cream cheese, cubed
4 cups shredded cheddar cheese

Place chicken, enchilada sauce, and chilies in 3-4 quart crock-pot. Cover and cook on low heat 8-10 hours or high heat 3-5 hours until chicken juice is no longer pink. Stir in peppers and cheese. Cover and cook on low heat about30 minutes. Stir once or twice, until cheese is melted. Serve with chips.

Holy Quacamole (By Jenny Lynn)

4-6 limes(squeeze the juice)
4 tsp cumin
1 1/2 tsp salt
black pepper
3/4 cup olive oil
1 yellow pepper, chopped
1 jalepeno pepper, seeded and chopped
1 red onion, chopped
1 cup celery, diced
1/4 cup cilantro, chopped
3 cans black beans, rinsed and drained
4 avocados, peeled and chopped
2 cups plum tomatoes, chopped

In a small bowl, whisk lime juice, salt and pepper and olive oil. In a large bowl. combine salad ingredients: yellow pepper, jalepenos, onions, celery, cilantro and beans. Mix well. Pour in dressing ans stir to coat al ingredients well. Carefully stir in avocados and tomatoes only to combine. Taste and add more salt and pepper if desired. Refrigerate at least 2 hours or up to five hours. Serve with chips or do like I do: eat straight from the bowl by the spoonful for breakfast, lunch and dinner until it's gone!

Cinnamon Apple Dip (by Angie Bristow)

1 cup sweetened condensed milk
1 cup butterscotch chips
1/4 tsp salt
2 tsp white vinegar
2 tsp cinnamon

Combine butterscotch chips, sweetened condensed milk and salt in glass dish. Microwave for about 3 1/2 minutes. Stir until remaining chip are melted. Microwave a little longer if needed. Stir in vinegar and cinnamon. Serve warm with apple wedges.

Symphony Fruit Dip (by Julie Porter)

1 pkg. Cream Cheese
1 jar marshmallow puff
2 cups whipped cream
1 container caramel apple dip
1 large Symphony candy bar (Toffee kind)
3-4 green or Gala Apples

Whip cream cheese til smooth, then mix whole jar of marshmallow puff with the cream cheese. Next, fold in whipped cream (I prefer homemade whipped cream). Place mixture in bottom of bowl. Then put caramel apple dip on top of the cream cheese mixture. Finally, crumble symphony bar on top of everything. Slice apples to use dippers.

Dips

Tonight (September 18th) we had the dips recipe exchange at Lynne Adams house. It was a lot of fun. There were a lot of great dips. I hope all that came enjoyed. If you came and brought something and you didn't bring your recipe please email me it and I will post it on here. Also next time I will try to take pictures and post them on here with the recipes.

Monday, September 15, 2008

Recipe Exchange Recipes

So I thought it would be a little easier for everyone to access the recipes from our recipe exchanges if we put them all on a blog. I always loose the papers. This way everyone always knows where to find it any time any place. If you have any questions about the blog etc. please contact me.
Lynne Adams