Tortilla Soup

Tortilla Soup – Lori S. (from Kennon B.)

2 (4-ounce) skinned and boned chicken breast halves, cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 (14 ½ oz.) cans low-sodium fat-free chicken broth
1 (10 ¾ oz.) can tomato puree
1 (10 oz.) can diced tomatoes and green chiles, undrained
1 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. ground red pepper (cayenne)
1/8 tsp. ground black pepper
1 bay leaf
4 (5 ½ inch) corn tortillas
Garnish: chopped fresh cilantro

Combine first 13 ingredients in a 4-quart slow cooker.
Cover and cook at HIGH 6 hours. Discard bay leaf.
Cut tortillas into ¼ -inch wide strips; place on a baking sheet
Bake tortilla strips at 375 for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve tortilla strips with soup. Garnish with fresh cilantro, if desired.
Yield: 10 cups
Reference: Southern Living, 1998 Annual Recipes, p. 291

Autumn Soup

Autumn Soup – Julie C.

1 lb Ground Beef
1 cup chopped onion
3 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 tsp salt
1 tsp bottled brown bouquet sauce
1/4 tsp pepper
1 bay leaf
1/2 tsp basil
1 can (28oz) diced tomatoes

In large saucepan cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat, cover and simmer 20 minutes.

Split Pea Soup

Split Pea Soup – Tracy W.

2 cups of split peas
1/4 cup olive oil or butter
2 yellow onions finely chopped
2 carrots finely chopped
2 celery stalks finely chopped
2 cloves of garlic finely chopped

6-8 cups of chicken stock
1 piece of smoked ham
2 large fresh parsley sprigs
2 bay leaves
1 teaspoon dried thyme
salt and pepper
parsley
lemon wedges

Sort through peas. Sauté first stuff. Add stock, peas, ham, seasons, bring to a boil.

I cook bacon, then set aside for topping instead of ham, then cook veggies in some of the bacon grease. What can I say, I'm from the South.

Cheese is also good on top.

White Bread

White Bread (For Bosch or Kitchen Aids) – Tracy W.

5 cups warm water
2 tablespoons yeast
2 tablespoons salt
5 tablespoons (scant 1/3 cup) sugar
1 stick of butter, cut up

10-15 cups flour

Put all ingredients in Bosch mixer except flour. With mixer on low speed, add flour 1 cup at a time, until bread dough cleans the sides of the mixing bowl and doesn’t stick to fingers when pinched. (Mix until not sticky, but don't over mix and add as little flour as possible, but you don't want it sticky.) Put dough into a large bowl, cover partially with a lid, and let rise approximately 1 hour, until double in bulk. Roll dough over 3-4 times to push air out, then divide into half, then divide each half in half, making 4 loaves. Shape into ovals by rolling in hands, and place in loaf pans. Let rise 20-30 minutes.

Bake at 350 for 30-35 min. To make French bread, omit butter and bake on a cookie sheet.

S'mores Bars

S'mores, by Laura L.

8 cups golden grahams
1/3 cup Karo syrup
5 cups marshmallows
1 cup marshmallows
1 1/2 cups milk chocolate chips
6 tbsp butter
1 tsp vanilla

Melt butter, syrup, 5 cups marshmallows, chocolate chips over med low heat. Add vanilla once melted. Pour over cereal in a large bowl. Mix with cereal. Pour in additional 2/3 of the 1 cup of marshmallows, mix (not to melt). Press in lightly greased 13 x9 pan. Top with remaining 1/3 cup marshmallows.

BBQ Side Dishes

In August our theme for Recipe Club was BBQ side dishes. See below for the yummy recipes.

Asian Noodle Salad

Asian Noodle Salad – Lori S.
- From Pioneer Woman Cooks
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions (green onions)
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

This makes a TON of salad. If you won’t be eating it all right away, only add the dressing to part of the salad, and save the rest of the salad without dressing.

*Dressing keeps up to three days before serving, WITHOUT cilantro.

Dutch Oven Cobbler

Dutch Oven Cobbler – Jaime B.

2 cans fruit filling in syrup (Jaime used raspberries & peaches)
1 pkg. white or yellow cake mix
Ground cinnamon to taste
1/3 stick of butter

Place a 12-inch dutch oven on 15 hot charcoals. Pour the cans of fruit filling in the bottom of the dutch oven. Sprinkle the dry cake mix over the fruit filling. Sprinkle the cake mix with cinnamon. Cut butter into small slices and place on top of cake mix. Put the lid of the dutch oven on, and place 10 hot charcoal briquettes on the lid. Cook for 45 minutes. Serve with whipped cream.

Baked Beans

Baked Beans – Cynthia R. (from Rachael Ray)

6 C prepared bbq baked beans, any brand (the large can)
3 slices bacon, chopped into 1/2 inch pieces
1 med. red onion, finely chopped
1/4 C brown sugar
1 tsp pepper
2 Tb chopped parsley leaves (optional)

Pour beans into casserole dish and place in oven.

In a small nonstick skillet, cook bacon over medium high heat 2-3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle brown sugar and black pepper over the onions.

Bake beans with toppings 10 minutes longer. Garnish with parsley and serve.

Mac and Cheese

Mac and Cheese – Laura L.
3 1/3 C cooked macaroni (1 3/4 raw)
1 tbsp butter
1 tbsp flour (Wondra brand is much less gritty for this)
1 tsp salt
1/4 tsp pepper
1 1/4 C milk
1 tbsp. instant minced onion
2 tbsp dry mustard
1 tsp. Worcestershire sauce
2 C shredded cheddar cheese

Melt butter in 2 quart skillet over low heat. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk. Add onion, mustard and Worcestershire sauce. Cook over medium heat until thickened. Stir in cheese until melted.

Combine cooked macaroni and cheese sauce, place in 1 1/2 quart greased baking dish. Bake in oven at 350 for 30-35 minutes.

Corn Salad

Corn Salad – Cynthia R. (from Summer)
2 cans corn, drained
1 bell pepper, chopped
1 small red onion, chopped
1 ½ cups cheddar cheese, shredded
1 Tblsp. Mayonnaise
1 bag chili cheese Fritos, crushed

Mix everything except the Fritos together. Add the chips just before serving.

Baked Beans

Baked Beans - Julie C.

1 lb 13 oz can of baked beans
3 slices cut bacon
1/2 medium chopped onion
3/4 cup catsup
1/4 cup brown sugar
1 tsp mustard
1/2 tsp liquid smoke
1/2 8 oz crushed pineapple and juice

Brown bacon and onion until tender. Add remaining ingredients. Stir well. Pour in baking dish. Bake for 30-40 minutes at 375. I just put it all in the crock pot to cook for a few hours.