French Cheddar Soup

February 17, 2015 Leave a Comment

 

French Cheddar Soup

French Cheddar Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 French Cheddar Soup Recipe

 

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

 

Finely chop the onion, green pepper, celery and carrots.  Grate the cheese.

Heat the butter in a soup pot.  Sauté the vegetables on medium for 10 minutes, stirring frequently.  Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture.  Pour in the sherry and chicken broth.  Bring the mixture to a boil, stirring constantly.  Add the cheese and stir until it melts.  Drizzle in the milk, stirring all the time.  Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley.  Salt and pepper the soup to taste.  Ladle the soup into bowls, garnish with the parsley and serve.          6 servings

 

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Enchilada Casserole

January 20, 2015 Leave a Comment
Enchilada Casserole

Enchilada Casserole

 

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe

 

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

 

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

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Cheeseburger Broccoli Chowder

November 6, 2014 Leave a Comment

 

Cheeseburger Broccoli Chowder

Cheeseburger Broccoli Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I invented this soup accidentally!  Actually, it came about when I was new to cooking, and didn’t know that “chowder” was a kind of soup – so I made mashed potatoes to go with the dish I was making.  We ended up dunking our mashed potatoes into the soup as “gravy” – and it was delicious!

          Karen Davies                                                                     Wanipigow, Manitoba

 

Cheeseburger Broccoli Chowder Recipe

Cheeseburger Broccoli Chowder

½ lb. ground turkey or beef

½ cup chopped onion

¼ cup chopped green pepper

1 can (10 ¾ oz.) condensed cheddar cheese soup, undiluted

¾ cup milk

1 tsp. Worcestershire sauce

1 cup chopped broccoli

1 to 2 potatoes, peeled and sliced

 

In a large saucepan, cook beef with onion and green peppers until the beef is no longer pink; drain.  Stir in soup, milk and Worcestershire sauce.  Add broccoli and potatoes.  Bring to a boil, reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.            4 servings

 

(Recipe for Cheeseburger Broccoli Chowder was on www.tasteofhome.com, 2014)

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Chili Stew

September 27, 2014 Leave a Comment
Chili Stew

Chili Stew

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This thick zippy stew is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans.  Chili powder and green chilies season it just right.  * This recipe is Diabetic Friendly! *

           Amy Short                                                                                           Lesage, West Virginia

 

Chili Stew Recipe

Chili Stew

1 lb. ground beef

1 medium onion, chopped

1 small green pepper, chopped

2 cans (16 oz. each) hot chili beans, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 ¼ oz.) whole kernel corn, drained

1 can (14 ½ oz.) diced tomatoes with garlic and onion

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies

2 Tbsp. chili powder

½ tsp. Salt

 

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer PINK; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.         10 servings

 

(Recipe for Chili Stew was on www.tasteofhome.com, 2014)

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Pepperoni Pizza Quiche

June 30, 2014 Leave a Comment
Pepperoni Pizza Quiche

Pepperoni Pizza Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I put ever-popular ingredients into a pastry crust for her appealing “pizza pie”.  One thing for sure, there’s seldom a slice left when I serve it to family or company.

              Debbie White                                                                    Williamson, West Virginia

 

Pepperoni Pizza Quiche Recipe

Pepperoni Pizza Quiche

1 unbaked pastry shell (9 inches)

1 cup (4 oz.) shredded Swiss cheese, divided

4 eggs

1 ½ cup half-and-half cream

½ tsp. salt

½ tsp. dried oregano

1/8 tsp. cayenne pepper

1/8 tsp. pepper

1 large onion, chopped

2 Tbsp. canola oil

1 can (14 ½ oz.) diced tomatoes, undrained

½ tsp. dried thyme

¼ tsp. sugar

1/8 tsp. dried basil

12 slices pepperoni, chopped

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup sliced ripe olives

 

Bake unpricked pastry shell at 375 F. for 11 minutes.  Sprinkle with 2/3 cup Swiss cheese.  In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese.

Bake for 25-30 minutes or until knife inserted near the center comes out clean.

Meanwhile, in a large skillet, sauté, onion in oil until tender.  Stir in the tomatoes, thyme, sugar and basil.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.

Sprinkle remaining Swiss cheese over quiche.  Top with the tomato mixture.  Sprinkle with the pepperoni, mozzarella cheese and olives.  Bake 5 minutes longer or until the cheese is melted.  Let stand for 15 minutes before cutting.        6-8 serving

 

(Recipe for Pepperoni Pizza Quiche was on www.tasteofhome.com, 2014)

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Dad’s Ultimate Breakfast Burritos

June 14, 2014 Leave a Comment

 

Dad's Ultimate Breakfast Burritos

Dad’s Ultimate Breakfast Burritos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A dad-pleasing day is guaranteed when these breakfast burritos are on the menu.  He’ll love the peppery eggs mixed with potatoes, onions, corn, beans and seasoning in an overstuffed tortilla and smothered in cheese.

              Stacey Nerness                                                                 Spencer, Iowa

 

Dad’s Ultimate Breakfast Burritos Recipe

Dad’s Ultimate Breakfast Burritos

10 medium red potatoes, cubed

3 bay leaves

1 ½ tsp. kosher salt, divided

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium onion, chopped

4 Tbsp. olive oil, divided

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn

1 jalapeno pepper, seeded and chopped

2 tsp. ground cumin

1 ½ tsp. garlic powder

1 ½ tsp. paprika

½ tsp. pepper

10 eggs, beaten

10 flour tortillas (10 inches), warmed

4 cups (16 oz.) shredded cheddar-Monterey Jack cheese

 

Place the potatoes, bay leaves and ½ teaspoon salt in a Dutch oven and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 5-6 minutes or until almost tender.  Drain and discard bay leaves.

In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender.  Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.

In a large skillet, heat remaining oil over medium-high heat.  Add eggs.  Cook and stir until almost set.  Add potatoes mixture.

Spoon 1 cup filling off center of each tortilla.  Sprinkle with ¼ cup cheese.  Fold sides and ends over filling and roll up.  Place on a greased baking sheet; sprinkle with remaining cheese.  Broil 4 inches from the heat for 2-3 minutes or until cheese is melted.          10 servings

 

(Recipe for Dad’s Ultimate Breakfast Burritos was on www.tasteofhome.com, 2014)

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Swedish Meatballs

May 22, 2014 Leave a Comment
Swedish Meatballs

Swedish Meatballs

 

This recipe, Swedish Meatballs is from Diabetic Connect.  These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce.  Serve over brown rice pilaf spiked with almonds and currents or whole-wheat egg noodles.

 

Swedish Meatballs Recipe

Swedish Meatballs

½ cup finely chopped onion

¼ cup whole-wheat breadcrumbs

¾ tsp. salt, divided

½ tsp. freshly ground pepper

¼ tsp. freshly grated nutmeg

¼ tsp. ground cardamom

8 oz. ground turkey breast

8 oz. ground pork

1 Tbsp. extra-virgin oil

1 lb. button mushrooms, sliced

1 ¼ oz. can reduced-sodium chicken broth

¼ cup flour

½ cup reduced-fat sour cream

¼ cup finely chopped flat-leaf parsley

1 Tbsp. seedless raspberry jam

 

Combine onion, bread crumbs, ¼ tsp. salt, pepper, nutmeg and cardamom in a large bowl.  Add turkey and pork; gently mix to combine (DO NOT OVERMIX).  Using a scant 2 tablespoons for each, make about 20 meatballs.

Heat oil in a large nonstick skillet over medium heat.  Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too HOT, until almost cooked through, 10 to 12 minutes.  Transfer to a plate.

Add mushrooms to the pan and increase heat to medium-high.  Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.

Whisk broth and flour in a bowl and add to the pan along with the meatballs.  Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes.  Remove from the heat.  Add sour cream, parsley, jam and the remaining ½ teaspoon salt to the sauce; gently stir until combined.           5 servings   (4 meatball 2/3 cup sauce)

*  Freeze cooked meatballs in sauce airtight for up to 3 months.  Defrost before reheating. 

 

(Recipe for Swedish Meatballs came from Diabetic Connect, 2014)

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Favorite Mexican Lasagna

May 19, 2014 Leave a Comment

 

Favorite Mexican Lasagna

Favorite Mexican Lasagna

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Tortillas replace lasagna noodles in this beef casserole with a south-of-the-border twist.  With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors.

            Tina Newhauser                                                               Peterborough, New Hampshire

 

Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna

1 ¼ lb. ground beef or turkey

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 oz.) refried beans

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

¼ tsp. pepper

6 flour tortillas (10 inches)

3 cups (12 oz.) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Slice ripe olives, guacamole, chopped tomatoes and sour cream, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread I cup meat mixture in a greased 13 x 9 inch backing dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layer.  Top with remaining tortillas and meat mixture.

Cover and bake at 375 F. for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.

Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olive, guacamole, tomatoes and sour cream if desired.        12 serving

 

(Recipe for Favorite Mexican Lasagna was on www.tasteofhome.com, 2014)

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Bean and Pasta Soup

April 10, 2014 Leave a Comment

 

Bean and Pasta Soup

Bean and Pasta Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

We’re always on the lookout for great, low-fat recipes and this soup fits the bill.  Loaded with veggies and pasta, it’s fast, filling and delicious.  I make it every week.

          Maria Gooding                                                                                Union, Ontario

 

Bean and Pasta Soup Recipe

Bean and Pasta Soup

1 cup uncooked small pasta

2 celery ribs, thinly sliced

2 medium carrots, thinly sliced

1 medium onion, chopped

1 Tbsp. olive oil

1 garlic clove, minced

2 cups water

1 can (14 ½ oz.) diced tomatoes, undrained

1 ¼ cups reduced-sodium chicken broth or vegetable broth

1 tsp. dried basil

½ tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 cups shredded fresh spinach

¼ cup shredded Parmesan cheese, optional

Cook pasta according to package directions.  Meanwhile, in a large nonstick saucepan, sauté the celery, carrots and onion in oil for 5 minutes.  Add garlic; cook 1 minute longer.  Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until carrots are tender.

Drain pasta; stir into vegetable mixture.  Add beans; heat through.  Stir in spinach; cook until spinach is wilted, about 2 minutes.  Sprinkle with Parmesan cheese if desired.            5 servings

 

(Recipe for Bean and Pasta Soup was on www.tasteofhome.com, 2014)

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Individual Italian Frittatas

April 6, 2014 Leave a Comment

 

Individual Italian Frittatas

Individual Italian Frittatas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The Italian word “frittata” refers to frying the egg-based dish in a skillet.  This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same delicious day or night,

          Mrs. Nancy Elliott                                                                           Houston, Texas

 

Individual Italian Frittatas Recipe

Individual Italian Frittatas

¼ cup finely chopped onion

2 tsp. olive oil

4 medium fresh mushrooms, chopped

2 thinly sliced hard salami, julienned

2 Tbsp. finely chopped roasted sweet red peppers

4 eggs

1 Tbsp. 2% milk

1 Tbsp. grated Parmesan cheese

2 tsp. tsp. minced fresh parsley

1 tsp. minced fresh chives

Dash pepper

¼ cup shredded part-skim mozzarella cheese

Chopped fresh chives, optional

 

In a skillet, cook and stir onion over medium heat until tender.  Add mushrooms; cook 2-4 minutes longer or until tender.  Divide between two greased 8 oz. ramekins.  Top with salami and red pepper.

In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins.  Bake at 400 F. for 10 minutes.

Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set.  Sprinkle with chopped chives if desired.            2 servings

 

(Recipe for Individual Italian Frittatas was on www.tasteofhome.com, 2014)

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