Submitted by Joe Russo
Ingredients:
One large white onion
2 cloves garlic chopped
1 tsp Italian seasoning
2 28 oz cans of crushed tomatoes
1 28oz can of diced tomatoes
Salt and pepper
1 quart of heavy cream
Olive Oil
Instructions:
Cover bottom of sauté pan with olive oil and sauté onions and garlic until translucent. Add Italian seasoning, crushed tomatoes, and diced tomatoes.
Salt and pepper to taste. Bring to warm. Add heavy cream. Stir all together and simmer. Bring to low heat for 30 minutes. Serve with sour dough bread and enjoy!
Serves 6
Wednesday, January 26, 2011
Wednesday, January 19, 2011
Quick and Easy Minestrone Soup
Submitted by Becca Leeper
1 carton (32 oz) beef broth
1 can (15 oz) red kidney beans undrained
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
1-2 Tablespoons Italian Seasoning
1 small pkg (12 oz) frozen vegetable of your choice
1 cup uncooked noodles of your choice
On the stovetop in a large pot mix together first 5 ingredients. Bring to a boil. Mix in frozen vegetables and noodles and continue to boil until noodles are cooked. About 15 minutes. Salt and pepper to taste. Serve hot with grated parmesean cheese. (optional)
Couple notes: I like to use diced tomatoes that have a little flavor like roasted tomatoes with garlic or italian diced tomatoes. I also use Tinkyada gluten free Fusili noodles. They hold up really well and don't fall apart if overcooked. Enjoy!
1 carton (32 oz) beef broth
1 can (15 oz) red kidney beans undrained
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
1-2 Tablespoons Italian Seasoning
1 small pkg (12 oz) frozen vegetable of your choice
1 cup uncooked noodles of your choice
On the stovetop in a large pot mix together first 5 ingredients. Bring to a boil. Mix in frozen vegetables and noodles and continue to boil until noodles are cooked. About 15 minutes. Salt and pepper to taste. Serve hot with grated parmesean cheese. (optional)
Couple notes: I like to use diced tomatoes that have a little flavor like roasted tomatoes with garlic or italian diced tomatoes. I also use Tinkyada gluten free Fusili noodles. They hold up really well and don't fall apart if overcooked. Enjoy!
Snowman Cookies
Submitted by Emliy Williams
3 cups flour
1 tsp powder
1 cup soft butter
8oz cream cheese
2 cups sugar
1 egg
1 tsp vanilla
1/4 tsp almond extract
Add sugar to butter and cheese--mix with mixer
than add vanilla, almond, and egg--mix well
add dry ingredients
separate into 2 balls and place and wrap in wax paper, chill overnight
make 3 small balls like a snowman
use mini choc. chips for eyes and red hots for buttons, bake 350 for 15-20 min
let cool, decorate with icing for scarfs and use icing to glue cut mini reeses cups for hats
3 cups flour
1 tsp powder
1 cup soft butter
8oz cream cheese
2 cups sugar
1 egg
1 tsp vanilla
1/4 tsp almond extract
Add sugar to butter and cheese--mix with mixer
than add vanilla, almond, and egg--mix well
add dry ingredients
separate into 2 balls and place and wrap in wax paper, chill overnight
make 3 small balls like a snowman
use mini choc. chips for eyes and red hots for buttons, bake 350 for 15-20 min
let cool, decorate with icing for scarfs and use icing to glue cut mini reeses cups for hats
Mounds Bars
Submitted by Emily Williams
18 sq graham crackers, finely crushed
1/2 cup melted butter
1/2 cup sugar
Mix sugar and crackers then butter
Pat into an 8x8 pan bake 350 for 10 min
Middle layer
1 can condensed milk
7oz bag of flake coconut
mix and bake 5 min
Top Layer
1 1/2 cup melted choc. chips
1 tsp. peanut butter
frost when cooled
18 sq graham crackers, finely crushed
1/2 cup melted butter
1/2 cup sugar
Mix sugar and crackers then butter
Pat into an 8x8 pan bake 350 for 10 min
Middle layer
1 can condensed milk
7oz bag of flake coconut
mix and bake 5 min
Top Layer
1 1/2 cup melted choc. chips
1 tsp. peanut butter
frost when cooled
Mamaw's Butter Cookies
Submitted by Emily Williams
1 cup butter
1 1/2 cup sugar
2 eggs
vanilla
cream butter and sugar then add eggs and vanilla
Mix together 2 1/2 cups flour,1tsp. baking powder, 1/2 tsp salt
Mix wet and dry ingredients all together, separate into 2 balls. place and wrap in wax paper and chill overnight
Roll out on flour, cut, bake 400 @ 4-6 min and decorate
1 cup butter
1 1/2 cup sugar
2 eggs
vanilla
cream butter and sugar then add eggs and vanilla
Mix together 2 1/2 cups flour,1tsp. baking powder, 1/2 tsp salt
Mix wet and dry ingredients all together, separate into 2 balls. place and wrap in wax paper and chill overnight
Roll out on flour, cut, bake 400 @ 4-6 min and decorate
Melty Mexican Dish
Submitted by Emily Williams
1 8oz cream cheese
1 can chili
shredded cheddar or whatever you desire
green onions/ cilantro
spread cream cheese in microwave safe dish
next comes the chili and then sprinkle cheese on top until covered
melt in microwave about 3-4 minutes
garnish with green onions and cilantro
1 8oz cream cheese
1 can chili
shredded cheddar or whatever you desire
green onions/ cilantro
spread cream cheese in microwave safe dish
next comes the chili and then sprinkle cheese on top until covered
melt in microwave about 3-4 minutes
garnish with green onions and cilantro
Crab Dip
Submitted by Emily Williams
1 8oz cream cheese
1 can crab meat drained
1 Tbls milk
1/2 tsp horseradish
1 Tbls chopped fine onions
dash or two of tabasco
Mix together with mixer in 1qt or oven proof dish
375 for 15 minutes
serve with cracker or small rye breads
1 8oz cream cheese
1 can crab meat drained
1 Tbls milk
1/2 tsp horseradish
1 Tbls chopped fine onions
dash or two of tabasco
Mix together with mixer in 1qt or oven proof dish
375 for 15 minutes
serve with cracker or small rye breads
Thursday, January 13, 2011
Black Bean Soup
Submitted by Beth Ellen Holimon
6 cans black beans rinsed
1 quart stock
I can diced tomatoes
1 large onion
Several cloves of minced garlic
Salt
Pepper
Ground Red Pepper
Garlic salt
Cumin
Lime juice
Saute chopped onion and garlic in olive oil with a bunch of cumin and oregano until onions are clear. Add stock and tomatoes, bring to a boil. With a stick blender, blend up tomatoes and onions. Add beans, ground red pepper and garlic salt and lime juice to taste. Simmer for awhile (like 20 minutes). Stick your stick blender in to blend beans – just a little, to make the broth thicker.
Serve with cilantro and sour cream. Over rice is good too. Use jalepeno sauce for some zing.
6 cans black beans rinsed
1 quart stock
I can diced tomatoes
1 large onion
Several cloves of minced garlic
Salt
Pepper
Ground Red Pepper
Garlic salt
Cumin
Lime juice
Saute chopped onion and garlic in olive oil with a bunch of cumin and oregano until onions are clear. Add stock and tomatoes, bring to a boil. With a stick blender, blend up tomatoes and onions. Add beans, ground red pepper and garlic salt and lime juice to taste. Simmer for awhile (like 20 minutes). Stick your stick blender in to blend beans – just a little, to make the broth thicker.
Serve with cilantro and sour cream. Over rice is good too. Use jalepeno sauce for some zing.
Cream of potato/mushroom/pepper soup
Submitted by Allie Jones
white onion, diced
8 oz. mushrooms, diced
2 cloves garlic, minced
1 serrano pepper, minced
2 poblano peppers (I used anaheim chiles), charred under a broiler and seeded and chopped
3 med-large potatoes, diced
5 cups chicken or veggie broth
1 cup whipping cream (I used 1/2 & 1/2)
Salt and either black or white pepper
In large saucepan, saute onions in veggie oil until soft/aromatized. Add shrooms and saute for 2-3 more minutes. Add garlic and peppers and saute for another couple minutes. Then in a large soup pot, put in the broth, potatoes, and add the veggie saute. Simmer for about 15 minutes, until potatoes tender. Add cream. With a slotted spoon, take out 2-3 cups of the veggies and puree them in a food processor or blender, then add them back to the pot and stir well. Season to taste with salt and pepper.
Should be about 6 servings
white onion, diced
8 oz. mushrooms, diced
2 cloves garlic, minced
1 serrano pepper, minced
2 poblano peppers (I used anaheim chiles), charred under a broiler and seeded and chopped
3 med-large potatoes, diced
5 cups chicken or veggie broth
1 cup whipping cream (I used 1/2 & 1/2)
Salt and either black or white pepper
In large saucepan, saute onions in veggie oil until soft/aromatized. Add shrooms and saute for 2-3 more minutes. Add garlic and peppers and saute for another couple minutes. Then in a large soup pot, put in the broth, potatoes, and add the veggie saute. Simmer for about 15 minutes, until potatoes tender. Add cream. With a slotted spoon, take out 2-3 cups of the veggies and puree them in a food processor or blender, then add them back to the pot and stir well. Season to taste with salt and pepper.
Should be about 6 servings
Lemon Turkey Rice Soup
Submitted by Kimberly Felix
1 T olive oil
1-2 carrots, sliced
1-2 celery ribs, sliced
1 clove garlic, pressed or diced
6 C chicken broth, divided
1 can condensed cream of chicken soup, undiluted
2 C cooked rice
2 C diced cooked turkey (or chicken)
1/4 t pepper
2 T cornstarch
4 T lemon juice
4 T minced fresh cilantro (or Italian parsley)
Heat olive oil in a large saucepan. Add carrots and celery and saute until crisp-tender. Add garlic and saute another minute. Add 5 1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil. Boil for 3-5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 2 minutes or until thickened and heated through. Remove from heat, stir in lemon juice and cilantro.
1 T olive oil
1-2 carrots, sliced
1-2 celery ribs, sliced
1 clove garlic, pressed or diced
6 C chicken broth, divided
1 can condensed cream of chicken soup, undiluted
2 C cooked rice
2 C diced cooked turkey (or chicken)
1/4 t pepper
2 T cornstarch
4 T lemon juice
4 T minced fresh cilantro (or Italian parsley)
Heat olive oil in a large saucepan. Add carrots and celery and saute until crisp-tender. Add garlic and saute another minute. Add 5 1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil. Boil for 3-5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 2 minutes or until thickened and heated through. Remove from heat, stir in lemon juice and cilantro.
Oatmeal-Onion Batter Bread
Submitted by Mary Stanley
prep: 20 minutes
rise: 1 hour 15 minutes
cook: 50 minutes
1 1/4c warm water (110-110f), divided
1 c + 1t quick-cooking oats, divided
2T brown sugar
1 pkg dry yeast (@2 1/4t)
3c all-purpose flour
3/4c minced onion
2T vegetable oil
1t salt
cooking spray
1. Combine 1c warm water, 1/2c oats, and brown sugar in a small bowl.
2. Dissolve yeast in 1/4c warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oat mixture, 1/2c oats, onion, oil, and salt to yeast mixture; stir until well-blended. (Dough will be stiff.)
3. Cover and let rise in a warm place (85f), free from drafts, 45 minutes or until doubled in size. Stir dough well. Spoon into a 9x5" loaf pan coated with cooking spray. Sprinkle with 1t oats. Cover and let rise 30 minutes or until doubled in size.
4. Preheat oven to 375f.
5. Uncover dough; bake at 375f for 50 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately, and cool on a wire rack.
Yield: 16 servings.
prep: 20 minutes
rise: 1 hour 15 minutes
cook: 50 minutes
1 1/4c warm water (110-110f), divided
1 c + 1t quick-cooking oats, divided
2T brown sugar
1 pkg dry yeast (@2 1/4t)
3c all-purpose flour
3/4c minced onion
2T vegetable oil
1t salt
cooking spray
1. Combine 1c warm water, 1/2c oats, and brown sugar in a small bowl.
2. Dissolve yeast in 1/4c warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oat mixture, 1/2c oats, onion, oil, and salt to yeast mixture; stir until well-blended. (Dough will be stiff.)
3. Cover and let rise in a warm place (85f), free from drafts, 45 minutes or until doubled in size. Stir dough well. Spoon into a 9x5" loaf pan coated with cooking spray. Sprinkle with 1t oats. Cover and let rise 30 minutes or until doubled in size.
4. Preheat oven to 375f.
5. Uncover dough; bake at 375f for 50 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately, and cool on a wire rack.
Yield: 16 servings.
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