Tuesday, October 18, 2011

Creamy Vegetable Soup

4 cups chicken broth
1 cup sliced carrots
2 cups chopped potatoes
1/2 cup chopped onion
1/4 cup uncooked brown rice
4 cups coarsely chopped fresh broccoli
4 cups coarsely chopped fresh cauliflower
2 cups milk
1/4 tsp. pepper

Combine broth, carrots, potatoes, onions, and rice; cover and bring to a boil.  Reduce heat; simmer for 20 minutes.  Add broccoli and cauliflower;simmer for 20 minutes or until vegetables are tender.  Cool slightly.  Puree half of the mixture in a blender or food processor; return to kettle.  Add milk and pepper; mix well.  Heat through (do not boil).  Serves 6-8.

Notes: Brittany got this recipe in a Relief Society recipe exchange when we lived in Indiana.  We really like it and have already had it a couple of times.  The first time we had it, we didn't have any broccoli, so Brittany made it without.  I think I might actually like it a little better that way.

Sunday, October 16, 2011

Chicken Crepes

2 c. chopped cooked chicken
1/2 c. grated cheddar cheese
1 15-oz. can pineapple tidbits, drained (reserve juice)
1/2 c. chopped almonds
1 10-oz. can cream of chicken soup
1/2 c. reserved pineapple juice
1/2 tsp. dried thyme
1/2 tsp. lemon pepper
12 crepes (recipe below)
1 recipe Chicken Glaze (recipe below)

Preheat oven to 200 degrees. Mix chicken, grated cheese, pineapple tidbits, and almonds with chicken soup and reserved pineapple juice in a large bowl. Add thyme and lemon pepper and mix thoroughly. Place 1/4 cup of mixture in the center of each crepe and roll. Place crepes with seam side down in greased baking pan. Cover with aluminum foil and heat in oven for 30 minutes. When ready to serve, arrange 2 crepes for each serving. Spoon chicken glaze over crepes. Makes 6 servings.

Notes: This recipe comes from Lion House Christmas cookbook.

3 eggs
1/2 c. milk
1/2 c. water
3 Tbsp. butter, melted
3/4 c. flour
1/2 tsp. salt

Combine all ingredients in blender or food processor and process about 1 minute. Scrape down sides with rubber spatula and blend about 30 seconds more. Refrigerate for 1 hour. To cook, heat omelet pan, crepe pan, or skillet over medium-high heat--pan should be just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

Chicken Glaze
4 Tbsp. butter
4 Tbsp. flour
3 c. chicken stock
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. rubbed sage

Make a roux by melting butter in a heavy saucepan over medium-high heat until foamy. Stir in flour to make a golden, bubbly paste. Gradually add chicken stock and seasonings and cook until thickened, about 5 minutes.

Hawaiian Haystacks

1 can cream of chicken soup
Chicken flavoring (bouillon, granules, broth, etc.)
Corn starch or flour for thickening
Cooked chicken, chopped or shredded
Cooked rice

Pineapple (crushed is good for this recipe)
Green peppers, diced
Chow mien noodles
Shredded coconut
Carrots, chopped
Celery, chopped
Tomatoes, diced
Sunflower seeds
Sliced almonds
Cheese, shredded

In a medium saucepan, heat cream of chicken soup, along with enough water or milk to make desired amount. Add additional chicken flavoring, if needed. To thicken the sauce, mix a small amount of cornstarch or flour with cold water or milk and add to sauce. Stir until thickened. Add chicken. Pour over cooked rice. Add desired toppings.

Notes: Brittany's family had this quite often for big family gatherings. Tasty!

Kielbasa Stew

1 pound kielbasa sausage, cut into 1 inch pieces
1 tablespoon butter
1 (14 ounce) can beef broth
1 (10.75 ounce) can tomato soup
1 1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green bell pepper
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup sour cream

In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

Notes: This recipe comes from allrecipes.com.  Tasty.  This is only our third kielbasa recipe that we've tried, and so far we've liked all three.  We would recommend starting with smaller amounts of salt and pepper and adding to taste.  We only used a teaspoon of salt.

Mac Daddy & Cheese

1 lb. elbow macaroni
1 lb. Velveeta cheese
1 (8 oz.) can condensed tomato soup
1 c. milk

Boil water and cook the elbow pasta.  While that cooks, chop up the cheese into medium squares (just so it melts quickly when you add it to the hot pasta).  Drain the pasta, rinse with warm water.  Add all the cheese and stir until melted.  Add in the can of tomato soup and 1 cup milk.  Stir over low heat until all melted together.  Serve hot! Enjoy.

Notes: Recipe from the Prairie 4th Ward Recipes and Remembrances cook book.  I think I prefer Velveeta Salsa Mac to this, but it was still tasty.

Pizza Wrap Pinwheels

4 (12 inch) tortillas
2 c. roasted red pepper pasta sauce
24 slices pepperoni
3/4 c. mushrooms, thinly sliced
2 c. shredded mozzarella

Heat oven to 350 degrees.  Spread pasta sauce over tortillas.  Top with pepperoni, mushrooms, and mozzarella.  Beginning with one side of tortilla, roll tightly into a log shape.  Wrap each roll in aluminum foil.  Bake for 17-20 minutes, or until the cheese is melted.  Can make variations by adding your favorite pizza toppings and then baking it the same way.  Makes 4 servings.

Notes: This is another easy recipe we tried while in the extended stay hotel.  It is from the Prairie 4th Ward Recipes and Remembrances cook book.  Although the recipe doesn't say, we assumed based on the name that you are supposed to cut it into slices or pinwheels.

Friday, October 14, 2011

Ramen Casserole

1 lb. ground beef
2 pkgs beef Ramen noodles
1 to 1 1/2 cups frozen mixed vegetables

Brown ground beef; drain.  Add mixed vegetables, Ramen noodles (with seasoning packets), and enough water to cook vegetables.  Bring to boil.  Cook until veggies and noodles are done.

Notes: In the past few months we've had a baby and moved to a new state, so posting recipes hasn't been very high on the priority list.  We've got a bunch to post if we ever get around to it.  This recipe was suggested by Brittany's mom when Brittany asked for simple recipes to make while we were living in the hotel.  Easy and the kid liked it.