Monday, October 12, 2009

Clam Chowder
From Shirley Pauole

1 c diced potatoes
1 c chopped onion
1 c sliced celery
2 cans minced clams, not drained
3/4 c butter
3/4 c flour
1 qt half and half
1 1/2 tsp salt
dash pepper

Put vegetables in a large pot.  Pour liquid from clams over vegetables and add enough water to cover (I use bottled clam juice).  Simmer until tender.  In a large frying pan melt butter and add flour and cook until it bubbles. Add half and half and cook until thick.  Add to vegetables.  Add clams, salt, and pepper.  Heat thoroughly.  Serves 8 - 10.
White Chicken Chili

By Joni Page

1 Tab. Olive oil
1 pound boneless, skinless chicken breast, cut into small cubes
¼ cup onion
1 can chicken broth
1 can (4 oz) chopped green chilies
1 can (19 oz) white kidney or pinto beans, undrained
1 tsp garlic powder
1 tsp ground cumin
1/ tsp oregano leaves
½ tsp cilantro leaves
¼ tsp ground red pepper
Heat oil in sauce pan over medium heat. Add onion and chicken and cook 4-5 minutes stirring until done.
Stir in broth, green chilies, and spices. Simmer 30 minutes.  Stir in beans and simmer 10 minutes longer.  Garnish with cheese, sour cream and tortilla strips if desired.  Makes 4 servings.
Quick and Easy Version:
I eliminate the olive oil and use packaged chicken strips and buy McCormick’s White Chicken Chili seasoning mix in a package.   I just throw everything in a crock pot and cook for 2-3 hours on high.

Tuesday, October 6, 2009

Chicken Noodle Soup
By Monica Thiriot
(Supposedly from the Lion house, but who really knows…)

4 Cups chicken stock (or 4 c. water with 4 tsp boullion)
2 C chopped carrots Heat and then add:
2 C chopped celery
¾ C chopped onion
2 cups Dry Egg noodles (4 c cooked noodles)
2 cans Cream of Chicken Soup
½ Cup milk
2 Cups cooked/chopped chicken

Simmer together chicken stock and veggies until veggies are tender. While Veggies are cooking, cook and drain noodles and set aside.  Mix together soup and milk. Add to veggies.  Add chicken.  Stir in noodles.
Add seasoning, Salt and pepper and more boullion if necessary for flavor.

Monday, October 5, 2009

Corn Chowder
By Roz Brown

2 large onions, chopped
5 pounds potatoes, peeled and cubed
4 cans cream-style corn
3 cans whole kernel corn
1 cup water*
4 cups milk*
1 can evaporated milk*
Tarragon to taste (instead of salt and pepper)
1 pack of bacon/or jar of bits

Sauté onion in bacon drippings if cooking bacon, or butter if not. Pour into pot once sautéed with potatoes and water. Cover and simmer until potatoes are tender. Stir in milk, corn and tarragon, stirring frequently. Add bacon to taste when eating. *I like my soup thin and added a lot more liquid. Keep to the recipe for thicker soup.

Tarragon fun facts: Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Georgia and, by extension, Russia and Ukraine. The drink—named Tarhun (թարխուն, pronounced [tarˈxuːn]; Тархун), which is the Armenian, Persian and Russian word for tarragon—is made out of sugary tarragon concentrate and colored bright green.

Roz Tarragon fun fact: how I discovered it's use in potatoes and salads, I don't remember - just remember that it's a strong herb like curry so start small.

Friday, October 2, 2009

Italian Sausage Soup
By Salena Thomas

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
I added about 7 oz of chesse tortellini. You can add your own type of pasta if you want. I would increase the broth by one more can to compensate for the noodles (which I did not do cause I didn't have any more broth).
Roasted Tomato Soup
By Jocelyn Denyer

6 lb plum tomatoes, quartered lengthwise
6 large garlic cloves, unpeeled
6 Tbsp shallot, finely chopped
1 tsp oregano
2 Tbsp butter
3 c chicken broth
1/2 c heavy cream
salt and pepper
lemon juice

Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly roll pans. Add the garlic to 1 of the pans and bake in a preheated 350 oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes cool in the pans on racks.
In a heavy saucepan cook the shallot and oregano in the butter over moderately low heat, stirring until the shallot is translucent. Add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth. Simmer the mixture, covered, for 15 minutes.
In a blender puree the soup in batches until it is very smooth. Strain back into saucepan and whisk in the cream. More broth can be added if necessary to reach the desired consistency. Add lemon juice and salt and pepper to taste.