2011 Women's Conference Lunch Recipes (Soups & Cookies)

It's been said "Life is short, eat dessert first", so we will share the wonderful cookie recipes, followed by the sumptuous soup recipes. Please enjoy serving these in your homes.

Caramel Bars

2 1/3 cups flour, divided
2 cups old fashioned oats
1 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter, melted
2 cups (12 oz pkg) milk chocolate chips
1 1/2 cups chopped walnuts (optional)
1 cup caramel ice cream topping

Combine 2 cups flour, oats, brown sugar, baking soda, and salt in a large bowl. Stir in melted butter. Reserve 1 1/4 cups of mixture for topping. Gently press remaining mixture into an ungreased 13x9 inch pan. Bake in preheated 350 degree oven for 15 minutes or until lightly browned. Remove from oven. Sprinkle with chocolate chips and walnuts. Combine caramel and remaining 1/3 cup flour. Drizzle over base. Sprinkle with reserved crumb mixture. Bake at 350 for 20 minutes or until lightly browned. Cool in pan on wire rack.


Double Chocolate Cookies

1 1/2 sticks margarine
1/2 stick butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
2/3 cup cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
12 oz semisweet chocolate chips

Heat oven to 350. In big bowl, beat margarine, butter, sugar, eggs and vanilla until light. Stir together flour, cocoa, soda, and salt; add to margarine mix. Stir in chips. Drop by tablespoon onto ungreased cookie sheet. Bake 8-10 minutes. Makes 3 dozen.
Recipe from Toni Peterson

Angie’s Sugar Cookies

1 1/3 cups shortening
1 1/2 cups sugar
2 tsp vanilla
2 eggs
2 Tbsp plus 2 tsp milk
4 cups flour
1 Tbsp baking powder
1/2 tsp salt

Cream shortening, sugar, and vanilla. Add eggs; beat until light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Cover bowl with plastic wrap and chill for at least 1 hour. On generously floured surface, roll to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Bake on greased cookie sheet in oven preheated to 375 for 6 to 8 minutes. (Be careful not to over-bake or the cookies will be crispy). Cool slightly, remove from pan. Makes 3 to 4 dozen, depending on the size of each cookie.

Frosting

6 Tbsp butter, cut into chunks
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla

Beat butter until soft and smooth. Add remaining ingredients and beat until light and fluffy (This should take a few minutes. The color and texture will both lighten up. If the frosting has a slightly grainy appearance, add another spoonful or two of powdered sugar until it has a nice smooth texture). Add food coloring if desired.
Angie Roane


Look for your favorite soup recipe below and please enjoy cooking them for your loved ones. Our thanks to the many hands who contributed to the success of our 2011 Women's Conference.

Tomato Basil Soup
2 (28 oz.) cans crushed tomatoes
1 (14.5 oz.) can chicken broth
18 fresh basil leaves, minced
1 t. sugar
1 cup cream (can use half and half or milk)
1/2 cup butter (I only use 4 T.)

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Lanie Wilkinson



Clam Chowder
(2) 6 ounce cans of minced clams
1 large onion chopped
2 cups diced celery and a little carrots if desired
1-3 cloves of garlic
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half and half
salt and pepper to taste

Drain juice from clams over vegetables in sauce pan. Add enough water to barely cover and simmer over medium heat until potatoes are tender...keep covered.
Meanwhile, in another sauce pan melt butter, pepper and salt, add flour, cook 1 minute while stirring till smooth and thick. This will be your white sauce that you will add to your cooked vegetables, then add clams, stir and serve.

Robin Judkins



Cream of Butternut Squash Soup
1 large onion, chopped (1 cup)
1 Tbs butter or margarine
4 cups broth (chicken or vegetable)
1 butternut squash, peeled & cubed
1 carrot, peeled and diced
1 cup low-fat milk (approx.)
salt, if desired, to taste
1/4 tsp. nutmeg
1/8-1/4 tsp cayenne (optional)
possible garnishes: sliced scallion tops, snipped chives or dill, hot paprika

In a medium saucepan, saute the onion in the butter or margarine until it is soft, but not browned. Add the broth & carrot and butternut squash. Bring to a boil, reduce heat and simmer for about 15 min. (until vegetables are soft). Transfer the soup to a blender. Add milk & puree the soup until it is smooth. (This may need to be done in several batches.) Transfer the puree to serving bowl an add the seasonings. If the soup is too thick, add a little milk. This can be eaten hot or cold. If it is to be eaten cold, chill for at least 1 hour. Garnish as desired.

Camille Gifford



Southwest Stew
2 lbs pork roast or boneless skinless chicken breast
2 medium Onions chopped
2 Tbls. Garlic powder
2 tsp. ground oregano
2 tsp. ground cumin
about 2 Quarts Water Enough to cover meat

Put above ingredients in a heavy 5 qt pot, bring to a boil
then reduce heat. Let simmer 1 or 2 hours until meat is tender.
Remove meat let cool, cut or break up into small pieces; return to water
add to the pot:
4 Tbls chicken bouillon powder or about 10 bouillon cubes
(1) 15 oz can Chopped Stewed Tomatoes
(1) 15 oz can Tomato Sauce
1 small can diced mild green chiles
about 2 cups frozen or canned corn
about 3 Tbls chopped Cilantro
about 1/4 cup lemon juice

Simmer another 20 min or until corn is cooked. Serve with Shredded Cheese and Corn chips

Javann Hinneberg



Clam Chowder
1 Cup diced celery
1 cup minced onion
2 cups diced potatoes
2-6 oz. cans clams with juice (your choice minced or chopped)

Mix ingredients and cover with water, simmer until the vegetables are tender.

White Sauce
¾ cup melted butter
2/3 cup flour
Cook together one minute. Add 1 pint half and half and 1 pint milk.
Stir until thickened.

Combine white sauce with the vegetable/clam mixture. Season to taste.
Makes about 8 cups.

Linda Stevens


Taco Soup
Saute 1 lb. ground beef and 1 medium onion.
Then add:
1 can chili beans
1 can drained kidney beans
1 can pinto beans
1 can diced tomatoes 2/garlic &onion
1 8 oz. can tomato sauce
1 can corn or 2c. frozen corn
1 can diced green chiles
2 c. water
1 pckg. taco seasoning
1 pckg. Ranch dressing
Simmer 20 min. Serve w/chips, cheese, etc. This recipe is doubled
to fill a crockpot. Good for freezer meals.

Jan Williams


"Bratten's" Clam Chowder
2 – 6 1/2 oz. cans minced clams
1 - C onions finely diced
1 - C celery finely diced
2 - C potatoes finely diced
3/4 C butter
3/4 C flour
1 - qt. 1/2 & 1/2
11/2 tsp. salt
1/2 tsp. sugar
pepper to taste

optional: bacon (as desired). This was not part of their recipe but my family likes it added.

Directions: Drain juice from clams over vegetables in a medium saucepan and add enough water to barely cover. Cover and simmer over medium heat until potatoes are tender - about 20 min. Meanwhile melt butter, add flour and blend - cook a minute or two. Add 1/2 & 1/2 and cook stirring until smooth and thick with a wire whisk. Add undrained vegetables, clams, and fried bacon (if adding) and heat through. Season with salt, pepper and sugar to taste.

Victoria Parks


Creamy Mushroom Soup with Ham
1 med. onion, finely chopped
6 oz. white button mushrooms, finely chopped
1/4 c. butter
1/4 white flour
4 c. milk
2 T. Better Than Bouillon Beef Base
Salt and Pepper to taste
4 oz. Kirkland Signature Smoked Honey Ham, Thin Deli Slices, chopped into small pieces

Melt Butter in a large saucepan on med. high heat.
Add Onions and Mushrooms and saute until fully soften.
While those are cooking microwave or heat milk until hot.
After veggies are softened add flour and stir constantly for 2 minutes (time it!).
Add hot milk all at once and keep stirring, making sure to scrape all the yummy bits off the bottom of the pan, soup should start to thicken. You might need to increase heat to bring to a boil. Stir till soup is thick and creamy, usually about 3-5 minutes. Lower heat.
Add Bouillon and stir in till incorporated.
Add salt and pepper to taste.
Add chopped ham, let simmer till ham is warmed.
Taste, correct seasoning.

Should serve about 6. You can serve with sour cream or Parmesan cheese or just lots of French bread with butter. :)

Krystal Cummings


TOUR OF ITALY
1 pkg sweet Italian sausage links
3-4 cloves of garlic (more or less)
1 small onion or ½ large one (more or less)
1 tsp fennel seed, crushed (more of less)
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) white beans, drained, rinsed (I use cannellini, but use any kind you want)
2-3 cans (14.5 oz) chicken broth
Salt and pepper to taste
1 big bag of baby spinach (9 oz)
Parmesan Cheese (grated)
Chop up and fry sausage in a big pot until nice and brown. Chop up the garlic and onion, throw it in and sauté a minute or two. Toss in the crushed fennel seed and ground black pepper. When the onion starts to brown nicely, deglaze the pot with can of tomatoes. Add the beans and chicken broth. Salt to taste. Simmer 10-15 minutes. Add the spinach, stir it down. Simmer another 5-10 minutes.
Serve it up, garnished with the grated parmesan cheese.

Rhonda Gee


SUPER-TUSCAN WHITE BEAN SOUP
4 slices bacon, finely chopped
1 medium yellow onion quartered lengthwise
1 medium stalk of celery quartered crosswise
1 medium carrot, quartered crosswise
2 cloves garlic, lightly crushed
3 cans (19 oz. each) Progresso Cannellini beans, drained
1 dried bay leaf
1/2 cup white wine
1 carton (32 oz) Progresso reduced-sodium chicken broth (4 cups)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup lightly packed fresh basil leaves, clised
1/2 teaspoon gray sea salt
1/8 teaspoon freshly ground pepper

1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat ot medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.

2. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.

3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.

4. Ladle soup into individual soup bowls. Top each with basil mixture.

Prep time 55 minutes. Start to finish 55 minutes. 6- 1 Cup servings.
Per serving (1 cup each). Calories 390: Total Fat 8g; Sodium 1320 mg; Dietary Fiber 13g. Exchanges: 3 1/2 Starch, 2 Lean Meat. Carbohydrate Choices: 3 1/2.
By Michael Chiarello for Progresso.

Debbie McDowell



VERY GREEN BROCCOLI SOUP
Soup
1½ pounds fresh broccoli
2 Tbsp extra-virgin olive oil
1 Tbsp un-salted butter
1 Tbsp finely chopped garlic
½ cup finely chopped celery
Gray sea salt
2 tsp finely chopped fresh thyme leaves
5 cups Progresso chicken broth (from two 32oz cartons)
2 cups packed fresh spinach leaves
2 tsp freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, decrease
grated lemon peel to 1 tsp)
Freshly ground pepper

GREMOLATA
¼ cup Progresso panko crispy bread crumbs
2 Tbsp chopped fresh parsley
2 Tbsp pine nuts, toasted

1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into ½ inch pieces; set aside separately.

2. In 4 quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.

3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside. (this is a topping)
4. Stir thyme, broccoli stems and brother into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).

5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.

6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.
Prep Time 50 minutes Start to Finish 50 minutes 6- 1 Cup Servings
Per Serving (1 cup each): Calories 210; Total Fat 16mg; Sodium 650 mg; Dietary Fiber 2g. Exchanges: ½ starch, 1 vegetable, 3 fat. Carbohydrate choices: 1
By Michael Chiarello for Progresso

Debbie McDowell


CHICKEN AND SPINACH TORTELINI SOUP
1 Tbsp olive or vegetable oil
½ cup chopped green onions (about 5 medium)
1/3 cup **julienne carrots (1 ½ x ¼ x ¼ inch)
1 tsp finely chopped garlic
6 cups Progresso chicken broth (from two 32 oz cartons)
2 cups shredded rotisserie chicken (from 2 to 2 ½ lb chicken)
1 cup frozen small cheese-filled tortellini
¼ tsp ground nutmeg, if desired
1/8 tsp pepper
3 cups chopped fresh spinach


1. In 4 ½ to 5 quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.

2. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 50 minutes or until tortellini are tender.

3. Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes of until spinach is hot.

Prep Time: 20 minutes Start to Finish: 35 minutes 5- 1½ Cup Servings
Per Serving (1½ Cups each): Calories 240; Total Fat 11g; Sodium 154O mg; Dietary Fiber 1 mg. Exchanges: ½ Starch, 1 Vegetable, 3 Lean Meat, ½ Fat. Carbohydrate Choices: ½ .


**Julienne carrots are available in bags in the produce section of most grocery stores. If they’re unavailable, substitute shredded carrots.

Debbie McDowell



Boston Clam Chowder
2 8-oz cans minced clams
1 cup finely diced onions
1 cup celery, finely diced
2 cup potatoes (raw, chopped)
2 chicken bouillon cubes
1/2 tsp pepper
1/4 tsp salt
3/4 cup butter
3/4 cup flour
1 qt half & half

Put clams, onions, celery, potatoes, salt, pepper, and bouillon into sauce pan. Add enough water to just cover. Cover and cook until tender over medium heat. In another pan over medium heat, melt butter; add flour all at once. Whisk until smooth and thick. While whisking, slowly add half & half. Cook over medium heat until sauce is thick & smooth, stirring often - don't let it stick to bottom. Add to vegetables and stir to incorporate. Keep warm until ready to serve. If sauce is too thick add a little milk. Add more salt and pepper if desired. Serves 8-10

Sonia Crawford


Artichoke Soup
1/2 c. chopped green onions
2 carrots, peel and slice
2 ribs celery, chopped
1/2 c. butter, divided
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
1/8 tsp Cayenne pepper
4c. chicken broth
1 - 4oz can sliced mushrooms ( I sub water chestnuts)
1 - 14oz can artichoke hearts, drain & cut in 1/4
( I quadruple the recipe and use the Costco jar)

5 Tbsp flour (4x=1 1/2c.)
1 c. heavy cream
salt and pepper to taste


In large pan ( I use a 10qt for a 4x recipe) saute veggies in 1/4c.
butter (I don't 4x the butter). Add everything else and simmer
15-20min.

In small skillet melt the butter and stir in flour until thick. Stir
into artichoke mixture. Add cream and salt and pepper. Cook 3-5 min.
more.

Jana Clark



Summer Corn Chowder Recipe
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. unsalted butter
• 1 lrg onion cut 1/4" dice
• 3 Tbsp. all-purpose flour
• 5 c. Fresh Vegetable Broth (see recipe)
• (you may substitute canned vegetable or possibly chicken broth)
• 2 x russet potatoes cut 1/4" dice
• 4 c. fresh corn kernels
• 1/2 c. diced (1/4") red bell pepper
• 1/2 c. diced (1/4") green bell pepper
• Salt to taste
• 1/4 tsp freshly-grnd black pepper
• 1 c. half-and-half
• 2 x ripe plum tomatoes seeded, and
• cut into 1/4" dice
• 1/2 c. thinly-slivered fresh basil leaves

Directions
1. Place the oil and butter in a pot over low heat. Add in the diced onion and wilt for about 10 min. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 min.
2. Add in the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 min or possibly till the potatoes are tender, stirring occasionally.
3. Add in the corn, red and green bell peppers, salt, pepper and half-and-half; cook over low heat for 8 min, stirring occasionally.
4. Ladle 2 c. of soup into each bowl. Before serving, place 1 Tbsp. of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
5. This recipe yields 4 to 5 servings.
6. Comments: When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

Mimi Beem




Roasted Butternut Squash Soup
Roasting the squash makes it easier to peel and seed, and deepens the flavor of its flesh, producing a richer, more flavorful soup.

Ingredients:
2 large butternut squashes, each 1 ½ to 2 lbs each
1/3 c. hazelnuts
6 Tbs. unsalted butter (3/4 stick)
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock (or canned broth)
Salt and freshly ground pepper, to taste
Ground nutmeg to taste, if needed
Pinch of salt, if needed

Directions:
Prick each squash with the tip of a knife so that it will not explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about an hour. Remove from the oven and when cool enough to handle, cut in half length wise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.

While the squashes are cooling, reduce the oven temperature to 350 degrees. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about to minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.

In a saucepan, over low heat, melt the butter. Add the onions and half of the sage, and cook, stirring occassionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer a few minutes to combine the flavors. Remove from the heat.

Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternately pass the soup through a food mill placed over the pan. Reheat gently over medium low heat. Season with salt and pepper. If the squash is starchy, rather than sweet, a little nutmeg will help. If the nutmeg doesn’t give the proper flavor balance, add a pinch of sugar.

Ladle into warm bowls and garnish with the hazelnuts and remaining sage. Serves 6

Jessie Dudley



Lentil Soup
Ingredients
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise

Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Jessie Dudley


Asiago Potato Soup
1 lb. smoked bacon
1 tsp. onion salt
2 tsp. dried parsley flakes
1 c. butter
1 – 1 ½ c. flour
3 tsp granulated chicken bouillon
1 tsp course black pepper
1 tsp kosher salt
1 qt. half and half
1-2 at. 2% milk
8 oz freshly grated Asiago Cheese
18 baby red potatoes
8 green onion stalks, finely chopped
¼ c. cilantro, minced

Preheat oven to 425 degrees. Dice bacon and sauté. Remove bacon from pan and set aside. Dice baby potatoes, with skins, into bite size pieces and toss in remaining bacon drippings to coat evenly. Spread on a baking sheet and sprinkle with parsley flakes and kosher salt. Place in oven and bake for 20-30 minutes, turning potatoes every 10 minutes until golden brown. Do not over- cook. Potatoes will fry as they bake in the oven. Melt butter in a large pot with chicken bouillon, onion salt and pepper. Slowly add flour beginning with 1 c. until the butter is completely absorbed. Add more flour until mixture in crumbly. Using a whisk, slowly stir in the half and half until is it smooth. Soup will thicken as it cooks. Fold in cheese and green onions. Add fried potatoes and bacon to the soup. The consistency should be very thick. Begin slowly stirring in milk until you reach desired thickness. Top with homemade croutons, fresh cilantro and serve.

Aubrie Poppleton


Lion House Chili
1 lb diced lean beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tsp crushed red pepper flakes
1 ½ Tbs chili powder
1 tsp granulated garlic, or 2 cloves fresh garlic, minced
1 tsp cumin
1 tsp crushed black pepper
1 ½ tsp kosher salt
½ tsp cayenne pepper
1 Tbs canola oil
2 can (8 oz each) diced tomatoes
1 can (4 oz) diced green chilies
4 cups canned kidney beans, rinsed and dreained
2 cups tomato soup
1 cup tomato juice
1 cup brown sugar (Note: I cut this down to 1/2 c. or a bit less)
Sour Cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occasionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serve 8 to 10.

Bobbie Poppleton


Chicken Corn Chowder
Ingredients:
6 slices bacon
½ cup chopped onion
2 cups diced potatoes
1-2 pkg. (10 oz.) frozen corn
1 can creamed corn
2 cups cooked, cut-up chicken meat
1 tsp. Worcestershire sauce
1 tsp. salt
¼ tsp. pepper
1 Tbsp. sugar
Water to cover

Fry bacon until crisp. Boil onion and potato with water just to cover, until barely soft. Combine all ingredients in a crock pot. Cook on low for 4 hours. Enjoy!

Andrea Pauly


Tortilla Soup
1 1/2 tsp dried oregano
1/2 c. vegetable oil
6 corn tortillas, haved and cut crosswise into thin strips *
1 medium white onion, halved
4 garlic cloves
1 1/2 Tbs. olive oil
4 medium tomatoes, cored or 1 can (14 oz) chopped tomatoes
6 cups chicken stock or 3 cans reduced sodium chicken broth (14 oz)
1/2 tsp salt
Diced avacado, chopped cilantro, lime wedges & crisp tortilla strips and/or shredded jack cheese for garnish

*Optional: 6 chicken tenders
1 diced zuchinni
1 c. diced carrots
Saute in tortilla oil and throw into soup

1. Preheat oven to 375 degrees F. In a small dry skillet, cook oregano over medium heat, shaking pan often, until fragrant, 1-2 minutes. Transfer to a small bowl.
2. In a medium skillet, heat vegetable oil over medium heat until hot but not smoking. Add tortilla strips, a few at a time, and fry until golden brown, about 45 seconds per batch. With tongs or a slitted spoon, remove tortilla strips and drain on paper towels.
3. Rub onion and garlic with 1/2 Tbs. olive oil and place in a small baking dish. Cover tightly with aluminum foil and roast about 30 minutes, or until soft. At the same time, place tomatoes in another small baking dish and road, uncovered, about 45 minutes, or until very soft and skins are wrinkled. Remove skins from onion garlic and tomatoes. Place in a blender or food processor. Add toasted oregano and pruee until smooth.
4. In a large nonreactive suacepan, heat remaining 1 Tbs olice oil over medium heat. Add roated tomato puree and cook stirring frequently, until thickened, about 4 minutes. Add chicken stock and salt: Bring to a boil. Reduce heat to low, cover, and simmer 10 minutes to blend flavors.
5. Divide crisp tortilla strips among 6 soap bowls. Ladle hot soup int o bowls and garnish each serving with a little diced avacado and choppe cilantro. Pass lime wedges and tortilla strips at table.

Gloria Seibert
Lake Oswego

Flower Arranging Made Easy part 2

Flower Arranging Made Easy

with Kathy Whitman

If you want to see the whole handout from Kathy's class, go here:

http://www.scribd.com/doc/31746348/Flower-Arranging-Tips?secret_password=1o87imxxny5n2d9eehvh

Class Notes: Saturday Planning for Simple Cooking with Sue Walker---Rice Recipes

I always end up with leftover rice...maybe you are better at judging rice consumption than I am! If you use brown rice it is a bit chewier than white rice. I have to modify and hide brown rice from my kids....sometimes I mix it with half white rice and can get away with it.

Rice Pudding

Ingredients:

• 3/4 cup uncooked white rice (or 1 1/2 cups of cooked rice)
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. If using cooked rice skip this step.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Czech Stuffed Green Peppers

This has a lot of steps but is really good and hides brown rice well.

Ingredients:

• 8 green bell peppers
• 1 onion, chopped
• 2 pounds lean ground beef
• 1 cup cooked rice
• 1 egg
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 1/3 cup vegetable oil
• 2 large onions, chopped
• 2 (28 ounce) cans whole peeled tomatoes
• 3 whole peppercorns
• 3 whole allspice berries
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• salt and pepper to taste
• 1 cup sour cream

Directions: Preheat oven to 350 degrees F. Cut tops off of peppers and remove seeds and membranes from inside. In a skillet over medium heat, saute 1 chopped onion until tender. In a large bowl, combine ground beef, sauted onion, cooked rice and eggs. Season with parsley, salt and pepper. Mix well, and stuff into peppers. Place in a large roasting pan.

Heat oil in a large saucepan over medium heat. Saute' 2 chopped onions until soft and translucent. Stir in tomatoes. Season with peppercorns, allspice berries, ground allspice, oregano, marjoram,l salt and pepper. Cook on medium heat for 15 to 20 minutes. Pour over peppers in roasting pan.

Cover and bake in preheated oven for 1 1/2 hours. Remove peppers, and transfer sauce to a blender, or use a hand blender. Puree sauce until smooth. Pour sauce back into pan and reheat. Whisk in sour cream just before serving.

Ham Fried Rice

You can use leftover scrambled eggs too.

Ingredients:

• 2 eggs, lightly beaten
• 1 1/2 teaspoons canola oil or vegetable oil
• 3/4 cup cold cooked rice
• 2/3 cup diced fully cooked ham
• 3/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• dash pepper
• 1 dash chili powder
• 1 1/2 teaspoons soy sauce

Directions: In a small skillet, cook and stir eggs in oil over medium heat until eggs are completely set. Remove and set aside. In same skillet, cook the rice ham, garlic powder, ginger, pepper and chili powder, if desired, until heated through. Stir in soy sauce and reserved eggs. Serve immediately.

Class Notes:Saturday Planning for Simple Cooking...Ham Recipes

• Saturday Planning for Simple Cooking with Sue Walker

HAM RECIPES

Apricot Brown Sugar Ham

A variation of this was shown in class with a can of cranberry sauce and a container of orange marmalade...follow the same steps.

Ingredients

• 1 (10 pound) fully-cooked spiral cut ham
• 2/3 cup brown sugar
• 1/3 cup apricot jam
• 1 teaspoon dry mustard powder

Directions: Preheat the oven to 275 degrees F. Place the ham cut side down onto a sheet of aluminum foil. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbecue brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done...fold the foil back around the ham then the last 2-3 minutes place under broiler to caramelize glaze. Or you use your blow torch if you don't have an oven and are cooking in the Primary Room :o)

Quick and Easy Eggs Benedict

I usually don't add the cream to the Hollandaise sauce because I don't have heavy cream around normally...it tastes the same. If you have leftover asparagus it is yummy with this. Also, if you are reheating Hollandaise sauce...put it in a plastic zip lock bag and warm it with hot water in a bowl (like warming a baby bottle). If you nuke it or use a stove to reheat the sauce it will scramble the eggs and be nasty.

Ingredients:

• 4 slices Canadian bacon or ham
• 1 teaspoon white vinegar
• 4 eggs
• 1 cup butter
• 3 egg yolks
• 1 tablespoon heavy cream
• 1 dash ground cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 4 English muffins, split and toasted

Directions: In a skillet over medium-high heat, fry the Canadian bacon or ham on each side until evenly browned. Fill a large saucepan with about 3 inches water and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.

Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in a least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

Place open English muffins onto serving plates. Top with 1 slice Canadian bacon or ham and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Valentino's Pizza Crust

Pizza is a great way to use up leftovers and hide vegetables from your children.

Ingredients:

• 1 cup warm water (110 degrees F)
• 1 tablespoon white sugar
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour

Directions: Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the four until well blended. Let dough rest for 10 minutes.

Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Ham N Cheese Potato Bake

Otherwise know as "Funeral Potatoes" in the LDS subculture.

Ingredients:

• 1 (24 ounce) package frozen O'Brien hash brown potatoes
• 2 cups cubed fully cooked ham
• 3/4 cup shredded cheddar cheese, divided
• 1 small onion, chopped
• 2 cups sour cream
• 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
• 1 (10.75 ounce) can condensed cream of potato soup, undiluted
• 1/4 teaspoon pepper

Directions: In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees F. for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

Ham and Cheese Breakfast Quiche

This is great to assemble the night before then pop in the oven first thing in the morning....like on Christmas morning when you're on sensory overload or when family is in town and you're having a nervous breakdown and can't do one more thing.

Ingredients:

• 2 (12 ounce) packages frozen hash brown potatoes
• 1/3 cup butter, melted
• 1 cup cooked diced ham
• 1 cup shredded Monterey Jack cheese
• 2 eggs
• 1/2 cup heavy whipping cream

Directions: Preheat oven to 425 degrees F. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an un-greased 10 inch pie pan. Bake at 425 degrees F. for 25 minutes. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.

Return pan to oven and bake at 425 degrees F for 30 minutes or until the custard has completely set.

Lentil Tomato Soup

Lentils are nice because you don't have to soak them like beans...but I don't soak beans so I guess it doesn't matter!

Ingredients:

• 4 tablespoons unsalted butter
• 1 onion, chopped
• 1 cup of cubed ham
• 1 (28 ounce) can whole peeled tomatoes, with liquid
• 2 (14.5 ounce) can chicken broth
• 2 cups dry brown lentils
• 4 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions: Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute' for 10 minutes, or until onions are tender and add diced ham. Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion and ham. Add he chicken broth and the lentils. Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

Split Pea Soup with Rosemary

So peas are hard to hide from your kids...pea soup looks like what it is, which is why it worked so well in "The Exorcist". This is delicious even though it is green. There are yellow split peas available which taste the same if green offends. Split peas are great in your food storage too.

Ingredients:

• 1 small onion, chopped
• 1 leek, thinly sliced
• 1 large carrot, chopped
• 1 tbsp butter or olive oil
• 2 cloves garlic, minced
• 1 cup of diced ham
• 4 (10.5 ounce) cans chicken broth
• 1 1/2 cups green split peas
• 2 bay leaves
• 1 teaspoon chopped fresh rosemary...or up to a tablespoon

Directions: Place butter along with onion, leek, carrot, and garlic in a pot; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in ham, split peas, bay leaves and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Ham and Beans

• I made a variation of this in class..I don't soak the beans. It tastes the same and have the same degree of GI involvement as soaked beans. I also use dried onion, celery and carrots rather than fresh. I didn't add the brown sugar to the sample given in class. I used a glazed ham and figured it was sweet enough. Use your judgement.

Ingredients:

• 1 pound dry Great Northern beans
• 1/2 pound cooked ham, diced
• 1 small onion, dices
• 1/2 cup brown sugar
• salt and pepper to taste
• 1/4 teaspoon cayenne pepper (or less if you don't like it kicked up a notch)
• 1 tablespoon dried parsley

Directions: Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Place beans in a slow cooker and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Cook on high until beans are tender. Add more water if necessary during cooking time. If more salt is needed, I sometimes add a few chicken bouillon cubes dissolved in water. It gives a bit more depth of flavor than just plain salt.

Class Notes: Saturday Planning for Simple Cooking - Potato Recipes

Saturday Planning for Simple Cooking

with Sue Walker

Potatoes

Potato Rolls

Great for left over mashed potatoes...good as a loaf of bread too.

Ingredients

• 7 cups all-purpose flour
• 1/2 cup sugar
• 1 (.25 oz) package active dry yeast
• 1 teaspoon salt
• 2 cups milk
• 2/3 cup shortening
• 1/2 cup water
• 1 cup mashed potatoes
• 2 eggs

Directions

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening, and water to 120 - 130 degrees F. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
2. Turn dough onto a lightly floured surface and punch down. Divide in half. With greased hands, shape each portion into 12 balls. Roll each ball into an 8-inch rope; tie into a knot. Place 2 inches apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. Bake at 375 degree F. for 25-30 minutes or until golden brown. Remove from pans to wire racks.

Class Notes: Saturday Planning for Simple Cooking ... Bread Recipes

Saturday Planning for Simple Cooking with Sue Walker

BREAD RECIPES

Easy Strata

This is another one of those assemble the night before breakfasts.

Ingredients:

• 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional)
• 1 quart half-and-half
• 12 eggs
• 1 teaspoon salt and several grinds of pepper
• 12 slices fluffy white bread or whatever is on hand
• 12 ounces extra-sharp cheddar cheese, grated
• 1/2 cup thinly sliced scallions

Directions: Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9 x 13 inch Pyrex or ceramic baking dish with vegetable cooking spray.

Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weigh down casserole with (3) 16 ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)

Adjust oven rack to middle position. Bake in preheated 325 degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

Blueberry Strata

This is wonderful with croissants. It makes a nice bread pudding type dessert too.

Ingredients:

• cooking spray
• 1 loaf French bread, cubed...or whatever bread is available
• 1 1/2 cups blueberries
• 2 (8 ounce) packages cream cheese, cut into 1/2 inch cubes
• 12 eggs
• 1/3 cup maple syrup
• 2 cups milk

Blueberry syrup:

• 1 1/2 cups white sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1 1/2 cups fresh blueberries
• 1 1/2 tablespoons butter

Directions: Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover and chill overnight.

Preheat oven to 350 degrees F. Bake strata, covered, for 30 minutes. Remove cover and bake for an additional 30 minutes. While strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minute. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat and stir in butter. Serve warm over slices of the strata.

Garlic Croutons

These are great with leftover chicken or salmon in a Caesar salad

Ingredients:

• 4 tablespoons butter
• 1 clove garlic, minced
• 3 (3/4 inch thick) slices French bread, cut into cubes

Directions: Preheat oven to 350 degrees F. In a large sauce pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning.

Class Notes: Saturday Planning for Simple Cooking - Bacon Recipes

Saturday Planning for Simple Cooking

with Sue Walker

Bacon Recipes

I hate making bacon but my family loves it. Frying bacon gets grease everywhere and stinks up my whole house. When I make it I make a ton so I don't have to do it again for a month. I have actually been baking it on 500 degrees F. in my oven and that has cut down on the mess and smell. Give it a try. I also keep a jar of bacon grease in the refrigerator...if a recipe calls for bacon you can use a few teaspoons of bacon grease to saute whatever and sometimes skip the bacon all together.

Spaghetti Carbonara

This is great with leftover spaghetti noodles...warm them up in hot water to set the eggs in the recipe. If using leftover bacon just add to the onions after they are sauteed to warm up.

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs beaten
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 2 cups Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty.)
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Classic Clam Chowder

Great for leftover potatoes too...the recipe says additional new potatoes but baked potatoes, rosemary potatoes...whatever you have on hand works.

Ingredients

• 2 slices thick-cut bacon, cut into small dice
• 1 large onion, cut into medium dice
• 1/2 teaspoon dried thyme leaves
• 2 bay leaves
• 1 1/2 cups leftover mashed potatoes
• 2 (8 oz) bottles clam juice
• 4 (6.5 oz) cans minced clams (clams and juice separated)
• 1 cup water
• 9 new potatoes, cut into 1/2 inch cubes
• 1/2 cup heavy cream
• 2 tablespoons minced fresh parsley
• salt and pepper to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon, set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon.

Class Notes: Saturday Planning for Simple Cooking with Sue Walker--Chicken Recipes

Perfect Roast Chicken

This recipe is from the Barefoot Contessa...a variation of this is what I made in class. Use what you have on hand and save all of the leftovers for making chicken broth.

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots, cut into 2-inch chunks
• 1 bulb of fennel, tops removed and cut into wedges
• Olive oil
• Directions: Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 springs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Satay Dip

This is the peanut sauce that I served with the roasted chicken in class. I used crunchy peanut butter....it's all good.

• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
  1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
  2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry or chicken stock
• 1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for grilled chicken. Yield: 1 1/2 cups

Chicken Stock

I have also used dried vegetables from my food storage if I don't have fresh stuff on hand.

• 3 (5-pound) roasting chickens
• 2 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
  20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 springs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
  

Directions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16 to 20 quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Curried Chicken Salad

My kids hate this because of the nuts and raisins so you know it so good...I love it for lunches.

• 3 whole (6 split) chicken breasts, bone-in , skin on
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups good mayonnaise (recommended: Hellman's)
• 1/3 cup dry white wine or chicken stock
• 1/4 cup chutney (recommended: Mayor Grey's)
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions, white and green parts (2 scallions)
• 1/4 cup raisins
• 1 cup whole roasted salted cashews

Directions: preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine or chicken stock, chutney, curry powder and
1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Chicken Salad Rolls

Yummy for lunches!!

• 1 cup shredded, cooked chicken
• 1/3 cup "something crunchy" (celery, apple, radish, sweet pickle slices or a combo)
• "Something oniony" (like 1 scallion or 1/4 small red onion, chopped)
• 1/4 cup mayonnaise or plain yogurt
• Kosher salt and freshly ground black pepper
• 2 whole-wheat hot dog buns or other bread

Directions: Stir chicken, the "something crunchy", the "something oniony" and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)

Evenly fill the hot dog buns or bread with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school. NOTE: roasted turkey is great in these as well.

Chicken Rolls

These freeze well at the step before being baked...just take them out of the freezer, dip them in the butter and bread crumbs and spread on a baking sheet. As they unthaw they will rise. If you don't want to make the dough just buy refrigerator biscuits and use those.

• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups butter, cubed
• 10 cups chopped cooked chicken
• 1 pound fresh mushrooms, sliced
  4 packages (8 ounces each) cream cheese, softened
• salt and pepper to taste

DOUGH:

• 4 packages (1/4 ounce each) active dry yeast
• 2 cups warm mild (110 to 115 degrees)
• 6 eggs
• 3/4 cup sugar
• 1 tablespoon salt
• 9 to 9 1/2 cups all-purpose flour
• melted butter
• dry bread crumbs

Directions: In a Dutch oven, saute celery and onion in butter until vegetables are tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool for 5 minutes; cover and refrigerate.

In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Roll out on a floured surface to 1/4 inch thickness; cut into 4 inch circles. Re-roll scraps and cut more circles. Roll circles to 6 1/2" diameter. Place on greased baking sheets and let rise in warm place for 15 minutes.

Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal. Dip in butter; roll in crumbs. Place uncovered on greased baking sheets; let rise for 20 minutes. Bake at 375 degrees for 20 minutes. Serve immediately. Yield: about 3 dozen.

Chicken Noodle Casserole

This freezes well too...great for using the time bake feature on your oven.

• 1 large onion, diced
• 1/4 cup butter
• 3 cups of diced cooked chicken
• 1 pint sour cream
• 2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
• 3 cups shredded cheddar cheese
• 1 (8 ounce) package uncooked egg noodles
• 4 ounces buttery round crackers, crushed

Directions: Preheat oven to 350 degrees F (175 degrees F. In medium skillet, fry onion in butter until softened. Pour into 9 x 13 baking dish.

In large bowl, combine chicken, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar. Bake 30 minutes, or until top is golden and noodles are soft.

Chicken Stir-Fry

This is a clean-out-the-refrigerator meal for us....use any vegetables you have on hand.

• 1 1/2 cups sliced fresh mushrooms
• 1 cup sliced celery
• 1/2 cup sliced onion
• 2 tablespoons canola oil
• 2 tablespoons cornstarch
• 1 (10.5 ounce) can condensed chicken broth, undiluted
• 1 tablespoon reduced-sodium soy sauce
• 2 cups cubed cooked chicken
• 2 cups fresh snow peas
• 1/2 cup sliced water chestnuts
• Hot cooked rice

Directions: In a non-stick skillet, saute' the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired.

Sesame Pasta Chicken Salad

Additional veggies can be added if you have them on hand... i.e. carrots,

celery, broccoli, peas, etc.

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Directions: Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro and green onions.

Flaky Food Processor Pie Crust

You can use this for the chicken pot pie recipe that follows. It's great for fruit pies too.

• 1 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, cubed
• 5 tablespoons shortening
• 1/2 teaspoon salt
• 3 tablespoons ice water

Directions: Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.

With the motor running, pour ice water in the work bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.

Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand, you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.) Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Mother-in-law Chicken Soup

My mother-in-law doesn't cook so substitute whoever you want in the title that make you feel warm and cozy. You can use dried stuff from your food storage too...in the soup, not the title!

• 1 (4 pound) whole chicken
• 2 (14.5 ounce) cans chicken broth
• 1 onion, quartered
• 1 stalk celery
• 1 carrot
• 1 1/2 cups uncooked long grain rice or pasta

Directions: Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot; bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.

Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice or pasta and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.

Cottage Cheese Chicken Enchiladas

I tried flour tortillas and didn't like them as well...you can also make your own

enchilada sauce if you have a favorite.

• 
  1 tablespoon vegetable oil
• 2 cups diced cooked chicken
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chili peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

To make meat mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute' until browned, then add taco seasoning and prepare meat mixture according to package directions.

To make cheese mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees. To assemble enchiladas: Heat tortillsa until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortills and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake for 30 minutes or until cheese in melted and bubbly.

Chicken Pot Pie

You can also cheat with this recipe and add the chicken with 2 cans of cream of chicken soup and a bag of frozen veggies rather than making it from scratch. The cream sauce can also be served over biscuits....the recipe follows.

• 2 cups chicken cooked and cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions: Prehear oven to 425 degrees F. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over mediujm heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixure in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in tthe top to allow steam to escape. Bake in preheated overn for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Angel Biscuits

• 5 cups all-purpose flour
• 1/4 cup white sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 cup shortening
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F)
• 2 cups buttermilk
• 2 tablespoons butter, melted

Directions: Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder and salt. Add buttermild and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use. Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter. Bake at 400 degrees F. for 12-20 minutes.

Class Notes: Saturday Planning for Simple Cooking with Sue Walker

Saturday Planning for Simple Cooking

with Sue Walker

Corn Recipes:

I always end up with leftover corn...don't ask me why.

Sweet Corn Bread

This is good with any soup or chowder.

Ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 cup sour cream
• 1/3 cup milk
• 1/4 cup butter, melted
• 1/2 - 1 cup corn

Directions:

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Combine the egg, sour cream, milk and butter and corn; stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 min until a toothpick inserted near the center comes out clean. Serve warm.

Chipotle and Roasted Corn Salsa

This is great with tortilla chips or grilled chicken/ fish

Ingredients

• cooking spray
• 2 cups frozen corn
• 2 vine-ripened tomatoes, cut into 1/1 inch pieces
• 1 small red onion, diced
• 3/4 cup diced red bell pepper
• 2 jalapeno peppers - seeds removed and reserved, flesh minced
• 2 teaspoons finely chopped canned chipotle pepper
• 4 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• salt to taste

Directions

1. Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
2. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil and cilantro. Season with salt to taste.

Corn Chowder

You can also add a bit of leftover ham or bacon to this recipe. Use leftover corn to make up a total of 2 cups.

Ingredients

• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1/2 cup chopped onions
• 1 (14.75 oz) can cream-style corn
• 1 (15.25 oz) can whole kernel corn
• 1 cup milk
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, minced
• salt to taste
• ground black pepper to taste
• 1/2 cup shredded Monterey Jack cheese
• 1 tablespoon dry sherry
• 1 pinch ground cayenne pepper
• 1/2 teaspoon dried parsley

Directions

1. Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.

Class Notes: Readers R Us part 2

"Reading R Us"

by Carol Nielson

During their first three years in elementary school, children need to learn basic reading concepts. If they are not learned the first three years, they must learn them some other time in order to be effective readers. By the fourth grade, children shift from "learning to read" to "reading to learn."

Phonics

Consonants: most consonants have one sound. Exceptions are:

s - #1 sit, lesson, fuss

#2 (z) dogs, cheese

c - #1 (k) cat, fact, cardiac

#2 (s) city, exception, fancy

g - #1 goat, egg, juggle

#2 (j) gym, large, giant

Blends: These are two or three consonants, either at the beginning or the end of words that have no vowel between them, so their sounds slide into each other. They can be hard to separate into two distinct sounds, especially some of the ending blends. Examples: bl, fr, st, nd, ct, str

Constant Digraphs: these are two consonants that combined to make a new sound. Examples: ch, sh, th, wh

Letter Combination: These are groups of letters that are pronounced in a consistent way. Examples: dge, tch, ing, ank. Or, word families such as: old as in cold, ind and in find, all as in call, and alk as in walk.

Vowels (a, e, i, o, u and sometimes y): They all have from 2 to 5 different sounds.

Vowel combinations: These are combinations of vowels, or a combination of a vowel and a consonant that make a specific sound.

Vowel-teams: these are two vowels that come together and make one sound.

ay - play

ai - sail

ee - tree, meet

ea - eat, bread, steak

igh - light

oa - boat

y - sky, gym, happy

ow - cow, snow

ey - they, key

ie - veil, ceiling

oy - boy

oi - oil

eigh - sleigh

ue - rescue, due

oo - look, moon

ew - few

ou - out, cousin, soup

eu - Europe

ui -juice

au - August

aw - saw

augh - caught

ough -bought

R-controlled vowels: These are vowels followed by an 'r' that changes the vowel's sound or makes it sound like an 'r'.

ar - car, collar

er - perhaps, bigger

ir - dirt

ur - hurt

or - fort, actor

the past-tense suffice 'ed': melted, jumped, called

Silent letter combinations: these are two consonants that come together, but one is silent. Example: wr, kn, ps, gn

Kinds of syllables

recognizing the kind of syllable tells one what the vowel is going to say.

CLOVER:

C - Closed syllables...the vowel is closed in at the end by one or more consonants. The vowel is always short.

L - Consonant 'le' syllables...the vowel is a silent 'e' - one does not hear it. This is a final, unchanging syllable that comes at the end of words. Example: 'dle' in cradle. 'cle' in uncle. It is one of the five ways we use silent 'e'

O - Open syllables...the vowel is open at the end. The vowel is usually long. In unaccented syllables 'a' is a schwa as in America. In unaccented syllables 'i' can be long, short or say long e.

V - vowel-team syllables...the vowels say their regular sounds. Examples: meat, snow, join, play or daughter

E - silent 'e' syllables...Examples: home, like, huge, cake, eve.

R - R-controlled syllables...sound like just 'r', 'ar', 'or' Examples: sir, fur, perhaps, or fort

Syllable Division Rules

There are four different ways to divide longer words into syllables. If a child is taught where the word is broken into syllables, they can pronounce it easily.

Look at the word and find what letter or letters says a vowel sound. Then look between the vowels for the number of consonants.

two consonant - usually between the consonants VC/CV. These are different than Compound Words

one consonant - more often divides in front of the consonant V/CV. If that doesn't make a real word, then divide after the consonant VC/V. In some words the word is divided between two vowels. CV/VC or CV/V

Prefixes, Roots and Suffixes

These are the smallest parts of English words that have meaning. If a child can recognize prefixes, roots, and suffixes, and know what they mean, the child will not only be able to read the word, but will also know what it means. If a child knows prefixes, roots, and suffixes, there are thousands of words they will be able to spell without practicing a spelling list.

Class Notes: Readers R Us

Ideas to Help Your Child Become a Better Reader

by DeAnne Fuhriman

Proficient readers use two sets of strategies

Surface: navigating the print on the page

Skills needed for readers to read fluently and accurately

1. Letter / sound knowledge, phonics
2. Word knowledge
3. Language Structure

Deep Within: Images, knowledge, wonderings, inference, themes, important ideas, and understanding

Skills and strategies for comprehension

1. Background knowledge, connections, schema
2. Images from the senses
3. Questioning
4. Determine importance, main ideas
5. Inferring
6. Synthesizing

Share your reading lives

• Read to your child
• Encourage conversations (reading is a social activity)

Class Notes: Saturday Planning for Simple Cooking with Sue Walker

A number of people have asked about the BROWNIE RECIPE talked about in this workshop. It is just a 16 oz. can of black beans pureed in the food processor with a box of brownie mix...don't add anything else. Bake in a greased 8"x 8" pan at 350 degrees F. for 30-35 minutes. YUM!!