Chicken Cream Cheese Soup
submitted by Rachel Terry
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Creamy Chicken Noodle Soup
Submitted by Trish Atkinson
2-3 large cooked, cut-up or shredded chicken breasts (I boil my chicken)
Noodles (I use 1/2 a bag of "Country Pasta" - homemade style egg pasta
(don't use egg noodles, they fall apart))
1-2 cups of carrots
1-2 cups of celery
1/2 of a large onion
4 bouillon cubes
3 cans of chicken broth
1 can evaporated milk
1 can cream of chicken soup
In a large pot combine chicken broth and bouillon cubes on med heat until
cubes are dissolved. Then add chicken, noodles, carrots, celery, and onion.
Bring to a simmer and simmer until vegetables are tender. Then add
evaporated milk and cream of chicken soup and mix well. Eat and enjoy!!
Total prep cook time is about 1 hour.
Mimi's Cafe Corn Chowder
Submitted by Brooke Nield
2 TB Butter or Margarine
6 TB Onion, Chopped
3/4 C. Celery, Large Dice
2 - 2 1/2 C. Hot Water
2+ Cups Raw Potato, Peeled and Cut into 1/2 " Cubes
1 Quart Half & Half
2 C. Frozen Corn, Thawed
2 TB Sugar
2 tsp. Salt
1 Pinch White Pepper
3 TB Flour
On medium heat, melt butter, and simmer onion and celery until soft, but not brown.
Add water, potato, corn, and seasonings. Cover and simmer for about 30 minutes, until potatoes are tender.
Whisk flour into 1 C of the half & half, and stir into the soup. Add the remaining 3 C. of half & half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency (I actually let it simmer for about an hour).
Ribollitta
(Italian Bean and Rustic Bread Soup)
Submitted by Brittany Richardson
1/4 c olive oil
1 large onion, chopped
1-2 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, minced
28 oz can Italian tomatoes, crushed or pureed
6-8 cups chicken broth
2 15oz cans great northern beans (don't drain)
salt to taste (or bouillon)
1 tsp dried red pepper flakes
1 bunch Swiss chard, tough ends removed, green leaves coarsely chopped (spinach or kale will work as well but Swiss chard is best)
Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)
fresh Parmesan or Romano cheese, grated
In a stockpot heat oil. Add onion, carrot, and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes. Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes. Cover and simmer on low for 20 minutes. Add Swiss chard and cook uncovered until chard is tender, about 10 minutes. Taste for seasoning. Serve by putting bread cubes or croutons in bottom of bowl. Spoon soup over bread and sprinkle with cheese.
Darlene’s Navy Bean Soup
Submitted by Laura Duvalois
2 cup small white beans
1 cup diced carrots
1 onion, chopped
3 stalks celery, dice
1 T. parsley (can use dried)
1 clove of garlic (minced or crushed)
2 potatoes, diced
2 tsp. salt
¼ tsp. pepper
1 T. Lawry’s seasoned salt or something similar
2 tsp. Italian seasoning
1 can diced tomatoes with juice (14.5 oz.)
1 bay leaf
2 cubes chicken bouillon
1 ham bone or ham hock
2 cups ham bits
Wash beans and cover with water. Soak overnight, if possible or use quick soak method on package. Throw away soak water and cover with new water. While bringing to a boil, add all ingredients except ham bits. Turn down heat and cover. Simmer about 3 hours, until beans and vegetables are done. You may need to add water if it cooks down too much. Add ham bits the last hour.
Quick Red Bean Soup
Submitted by Kris Thorne
3/4 chopped onion
1 stalk chopped celery
1 bell pepper, chopped
Saute all together in 2 tsp olive oil until soft.
Add 1 tsp minced garlic
1 bay leaf
1/4 tsp salt
1/8 tsp cayenne
Stir all together and add 4 cups chicken broth.
Bring to boil and add 1 cup long cooking rice of your choice, cook as per rice directions. Add more liquid if it gets too thick.
When rice is finished, add 2 cans red or black beans of your choice.
Discard bay leaf.
Optional:
Add browned sausage for good flavor. Add more cayenne if you like spicy. Wild rice is a nice option to this soup.
Cauliflower Soup
Submitted by Linda Atwood
1 head cauliflower
1 cup diced onion
2-3 grated carrots
1 can chicken broth
1/2 tsp. thyme (optional)
1/2 tsp. basil (optional)
1 cup water
1/2 cup butter
1/3 cup flour
1 pint half and half
4 oz. cream cheese
Cut up cauliflower and boil until soft. Drain water, then mash cauliflower. In a pan combine onion, carrots, broth, seasonings and water. Cook until carrots are soft; add cauliflower and let it cool. In a separate pan melt butter; add flour and stir into a paste. Add half and half. Cook until it thickens. Add cream cheese; cook until melted. Add to cauliflower mixture. Enjoy!
Dinner Rolls
Submitted by Laura Duvalois
½ cup warm water (105 to 115 degrees)
Pinch of sugar
2 pkg. dry yeast
½ cup butter
½ cup shortening
2 tsp. salt
¾ cup sugar
1 cup boiling water
4 eggs, beaten
1 cup warm milk
Approximately 8 ½ cups flour
Melted butter
Mix: ½ cup warm water, yeast and pinch of sugar in a bowl. Set aside until foamy. Cream: butter, shortening and ¾ cup sugar. Add: bowling water to butter mixture. Mix until dissolved. Cool to 105 to 115 degrees. Beat in yeast mixture and 4 beaten eggs. Beat in flour 1 cup and time (also add the warm milk a little bit at a time with the flour). If you have a mixer than has a dough hook you will not need to knead it for 5 minutes. Form into a ball. Put into a well buttered bowl. Turn ball over so that the other side is greased. Cover with towel or Saran wrap. Rise until ball doubles in size, approximately 2 hours. Punch down; divide into 4 balls. Roll each ball in approximately 14 inch circle. With a pastry brush paint surface with melted butter. Cut in 12 pie shaped pieces (cut with a pizza cutter). Roll from large to small. Place on greased cookies sheets with point tucked under. Let rise, covered, with a cloth until double in size (approximately 2 hours). Bake at 400 degrees for 10 minutes
Note: plan on 6 hours from start to finish. You can let the dough ball rise in the fridge overnight. Makes 4 dozen.
Orange Glaze for Rolls
Note: I usually make 18 to 24 glazed rolls out of above recipe. You need to make as many as you plan on eating because once they have the glaze they don’t save well. They get soggy.
1 box powdered sugar (16 oz.)
½ cube melted butter
Pinch of salt
Grated orange rind
Sugar cubes (1 per roll)
1 tsp vanilla
Orange juice concentrate (12 oz.)
Don’t spread the roll with butter as you do for the regular rolls. Put unfrozen orange juice concentrate in a bowl. Drop 4 cubes of sugar in at a time (1 sugar cube for each roll). Leave in concentrate 15-20 seconds. Place 1 on each big end of the roll. Then roll it up. Let rise and bake as directed above. Before serving mix remaining orange juice concentrate with all the other ingredients. Drizzle over rolls.
