Monthly Archives: September 2011

CHICKEN NOODLE SOUP

Posted on by
Reply

1 med green pepoer, chopped
1/2 med carrot, diced
1/2 med onion, chopped fine
1/2 cup chopped celery
2 cloves garlic, chopped
3 tbs butter
2 qts chicken broth
1/8 tsp hot sauce
1/2 tsp worcestershire sauce
salt & pepper to taste
1 cup raw egg noodles
2 tbs chopped pimiento
1 cup diced cooked chicken OR 1 whole chicken

in a lg saucepan, saute the green pepper, carrot, onion, celery & garlic in melted butter or margarine until tender. add the chicken broth & seasonings; simmer for 10 minutes. cook the noodles in boiling salted water till tender; drain & add to the chicken broth. add pimiento & chicken: simmer for 10 minutes longer.

8-10 servings

HALF-DAY RATATOUILLE

Posted on by
Reply

2 tbs olive oil
1 small eggplant, cut into 1/2″ dice
1 small yellow onion, diced
1 small red bell pepper, seeded & cored & cut into 1/2″ dice
2 cloves garlic, minced
2 small zucchinis, cut into 1/2″ thick rounds
1 (28 oz) can diced tomatoes, with their juice
1 tsp dried thyme
salt & freshly ground black pepper
3 tbs pesto, homemade OR store-bought

heat 1 tbs of the oil in a lg skillet over medium heat. add the eggplant & cook, stirring, until softened, about 5 minutes. using a slotted spoon, transfer the eggplant to a 3 1/2-4 qt slow cooker.

add the remaining 1 tbs oil to the same skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes. add the onion to the slow cooker along with the bell pepper, garlic, zucchini, tomatoes & their juice, & thyme. season with salt & pepper. cover & cook on LOW for 4 hours, until the vegetables are tender.

just before serving, stir in the pesto.

serves 4-6

MEXICAN CHICKEN

Posted on by
Reply

1 can cream of chicken soup
1 can cheddar cheese
1 can cream of mushroom soup
1 (10 oz) can tomatoes*
1 whole chicken, cooked, boned & chopped OR 4 cups leftover cooked chicken
1 (11 1/ oz) pkg flour tortillas
2 cups shredded cheddar*

preheat oven to 350°. spray a 13″x9″ pan with pam.

in a lg bowl, stir together the three soups & the tomatoes. stir in the chicken.

layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. sprinkle the cheese over the casserole & bake for 30 minutes.

8 servings

*FOR A LITTLE “KICK”, TOMATOES WITH CHILIES CAN BE USED. YOU CAN ALSO SUBSTITUTE MEXICAN CHEESE FOR THE CHEDDAR.

DIPPED GINGERSNAPS

Posted on by
Reply

2 cups sugar
1/2 cup oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1 tbs ginger
2 tsp cinnamon
1 tsp salt
additional sugar
2 (12 oz) pkgs vanilla baking chips
1/4 cup shortening

in a mixing bowl, combine sugar & oil; mix well. add eggs, one at a time, beating well after each addition. stir in molasses. combine dry ingredients; gradually add to creamed mixture & mix well. shape into 3/4″ balls & roll in sugar. place 2″ apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. remove to wire racks to cool.

melt chips with shotening in a small saucepan over low heat. dip the cookies halfway; shake off excess. place on waxpaper-lined baking sheets to harden.

14 1/2 dozen

CARROT BREAD

Posted on by
Reply

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
3/4 cup pureed drained canned carrots*
3/4 cup dried currants
1/4 cup chopped candied (crystallized) ginger (optional)

preheat the oven to 350°. spray or grease an 8 1/2″ x 4 1/2″ loaf pan.

sift together the flour, baking powder, baking soda, cinnamon, ground ginger, & salt into a medium bowl. set aside.

in a lg bowl, using an electric mixer, cream the butter & sugar until light, about 2 minutes. beat in the eggs one at a time. mix in the pureed carrots. blend in the flour mixture, then stir in the currants & candied ginger, if using.

spoon the batter into the prepared pan. bake in the center of the oven for about 35 minutes, or until a cake tester inserted into the center comes out clean.

let cool in the pan for about 5 minutes, then invert the bread onto a wire rack & turn right side up to cool completely.

makes one loaf

*I PREFER TO USE BABY FOOD PUREED CARROTS

WILD MUSHROOM STUFFING

Posted on by
Reply

1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2″ bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom liquid & just enough stock to moisten, then smooth the top, cover, & cook on LOW for 3-4 hours. serve hot.

serves 8

PUMPKIN BARS

Posted on by
Reply

CRUST

2 cups flour
1/2 cup 10x sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

PUMPKIN FILLING

3 eggs
1 (15 oz) can solid pack pumpkin
1/2 tsp cinnamon
1/2 cup ricotta cheese
1/2 cup sugar
1/2 cup dark brown sugar
2 tbs flour
1/2 tsp baking powder
1/2 cup ground almonds

preheat oven to 350°.

prepare the crust in a food processor, combine the flour, sugar, & butter & process to make a crumbly dough. press the mixture evenly into the bottom of a 9″x13″ baking pan.

bake the crust in the center of the oven for 15-20 minutes. it should just begin to color.

while the crust is baking, prepare the filling. combine the eggs, pumpkin, cinnamon, cheese, sugars, flour & baking powder in the food processor & process until smooth. or blend the ingredients using an electric mixer.

pour the pumpkin mixture evenly over the hot baked crust. sprinkle the almonds on top. continue baking for 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean. let cool completely.

using a small sharp knife, cut into bars.

makes 20 bars

COCONUT CAKE SUPREME

Posted on by
Reply

1 box yellow cake mix
2 cups (16 oz) sour cream
2 cups sugar
1 1/2 cups flaked coconut
1 (8 oz) carton cool whip, thawed

prepare & bake cake according to pkg directions in two 9″ round cake pans. cool in pans for 10 minutes before removing to wire rack to cool completely.

for filling, combine sour cream & sugar; mix well. stir in coconut. (filling will be soft). fill & frost.

WILD MUSHROOM STUFFING

Posted on by
Reply

1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2″ bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom soaking liquid & just enough stock to moisten, then smooth the top, cover & cook on LOW for 3-4 hours. serve hot.

serves 8