Monday, September 28, 2009

Pot Roast Soup

This recipe was contributed by Cassie G.

1 rump roast
carrots and red potatoes to the desired amount
1 envelope pkg of onion soup mix
1 can golden mushroom soup
1 cup water
ground pepper sprinkled in
Place rump roast, carrots, and potatoes in crock-pot. Add the onion soup mix, golden mushroom soup, water, and pepper. Cook on high for the first hour. Cook on low for 9 to 10 hours.

Garden Chowder

I found this recipe here and loved it. I brought this to the recipe swap, and so I copied the recipe over for you to see as well.

1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cau­li­flower, carrot and broc­coli
3 cups water
3 chicken bouil­lon cubes (or just 3 cups of chicken broth to replace water and bouil­lon)
1 tea­spoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 tea­spoon pepper
1/2 cup flour or arrowroot powder
2 cups milk
1 Tbsp minced fresh pars­ley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard (increase as desired)
2-3 cups shred­ded ched­dar cheese (can be adjusted as desired, as I rarely use more than 2 cups of cheese)

In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add veg­eta­bles, water, bouil­lon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 min­utes or until the veg­eta­bles are tender. Com­bine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the pars­ley and other spices. Just before serv­ing, stir in the cheese until melted.
Yield: 6-8 servings. This chowder freezes very well also! Just allow room for expansion.

Wednesday, September 23, 2009

Apple Crisp


This recipe was contributed by Christine K.
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup butter
4 cups sliced apples or peaches
Place sliced apples in greased baking dish. Combine all the dry ingredients. Cut in butter until mixture is crumbly. Sprinkle over apples and pat down. Cover and bake 15 minutes at 350. Uncover and bake 30-35 more minutes.

Tuesday, September 22, 2009

Sweet Apple Hand Pies

This recipe was contributed by Michelle H.

1 17 oz package of puff pastry
2 medium cooking apples
1/3 c brown sugar
2 tbsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1 egg with water for egg wash

Preheat oven to 375. Thaw puff pastry. Peel and chop apple into small pieces. Toss apples with dry ingredients. Brush edges of square pastry with egg wash. Fill with apples and fold over to form a triangle. Press edges together using a fork. Place on a cookie sheet, brush with more egg wash, and poke small slits in tops of dough to allow steam to escape while cooking. Bake for 20 minutes or until golden brown.

Saturday, September 19, 2009

Simple White Bread

We had our recipe swap, so here is the first of the recipes. This is from Amy B. Sorry I didn't get a picture.

Mix together the following:
2 ½ cups warm water
1/3 cup white sugar
1/3 cup vegetable oil
2 Tablespoons yeast

Then add in:
2 cups flour

Mix together.

Now cover the bowl and let it sit for 15 minutes.

Next add:
2 teaspoons salt
About 4 cups flour

Mix together to form a ball of dough, kneading if necessary.
Cover the bowl and let it sit again for 15 minutes.

Cut the dough in half using a pizza cutter, or very sharp knife. Form into 2 loaves. Put into greased bread pans. Cover and let rise for 45 minutes. Then bake for 20 minutes at 350 degrees. Cool on wire rack.

Friday, September 18, 2009

Crock Pot Enchiladas

2 lbs roast (you can use a cheap roast since it will be cooking all day)
1 small to medium onion, finely chopped
2 15 oz cans red enchilada sauce
1 tsp ground cayenne pepper (optional)
1 pkg corn tortillas
cheese

Place roast in a crock pot and cover with 1 can enchilada sauce, onion, and cayenne pepper. Cook on low 6-8 hours. When roast is finished cooking, shred and add 1/2 can enchilada sauce. Mix well. Heat a skillet on medium-hi heat. Place tortillas in skillet and heat through. Remove tortillas to a large casserole dish, fill with beef, and roll. Repeat until beef is used. (There should be enough meat to fill an entire 9x13 in casserole dish.) Once you have all the enchiladas rolled, pour remaining enchilada sauce over the top and sprinkle with cheese. Bake in a 350 degree oven until cheese is melted and edges of tortillas are crisp.

Chicken Chile Casserole

2 lbs chicken breast
1 pkg flour or corn tortillas (half and half is really good!)
1 16 ounce container sour cream
2 small cans diced green chiles
1 can Cream of Chicken Soup
Grated Cheddar or Jack cheese (or 1 pkg "Mexican Style" pre-grated cheese)

Cook chicken thoroughly, seasoning with salt and pepper to taste. Chop chicken. Mix with 1/2 of the cheese and the rest of the ingredients, excluding tortillas. Line bottom of a baking dish with a layer of tortillas then with a portion of the chicken mixture and repeat until all of the chicken mixture is used (I usually try to get 2-3 layers because if you make it too thick, the casserole will get soupy.) Sprinkle with remaining cheese. Bake at 350 degrees fir 30 minutes or until cheese is melted.

Sunday, September 6, 2009

Melissa Howell's Corn Chowder

  • 3 slices bacon
  • 1 small onion, diced
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1/4 cup flour
  • 32 ounces chicken broth
  • 2 cups cubed frozen hash brown potatoes
  • 3 cups corn
  • 1/2 heavy cream
In a large saucepan, cook bacon until crisp. Remove from pan and set aside.

Discard all but 1 Tbsp drippings. Add onion, pepper, and nutmeg to saucepan. Cover and cook on low for 10 minutes or until onion is soft. Stir in flour and cook 3 minutes more.

Whisk in broth, turn up the heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked, crumbled bacon.

Makes 6 cups.

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