Thursday, September 27, 2007

Rhubarb Pie

This recipe is from my buddy Daryl, and he sent it to me and I accidentally left it out when I put the recipes up, so I'M SORRY DARYL...HERE IT IS LOL.


6-7 stalks [1 3/4 pounds] fresh rhubarb,
peeled and cut into 1/2 inch thick slices [about 5 cups]
1/2 teaspoon fresh squeezed lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sugar
1/3 cup flour
Pinch salt
2 Pie Crusts
2 tablespoons butter, cut into pieces
1 egg yolk
1 teaspoon cold water

Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

Yield: 6 - 8 servings

Wednesday, September 26, 2007

Creamy Mac and Cheese

Though I have my own baked mac and cheese recipe I need to post, I got this from Paula Deen and it looked pretty scrumptious!

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Chicken Fried Steak with Bisquits and Gravy

Steak and Gravy:
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
1 bunch green onions, or 1 medium yellow onion, sliced
Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk

Steak and Gravy: Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac'cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Creamy Cheddar Soup

1 small onion, diced
2 large pimentos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons

In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Spinach, Mushroom, and Artichoke Casserole

2 tablespoons unsalted butter, plus 2 teaspoons
3/4 cup chopped yellow onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1 pound button mushrooms, wiped clean and sliced
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (15-ounce) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 teaspoon nutmeg
1/4 cup dried bread crumbs
1/2 cup Parmesan

Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
Remove from the oven and serve.

Eggplant and Zucchini Casserole

• 2 cups water
• 4 tablespoons butter
• 8 ounces dry bread stuffing mix
• 1 large eggplant, diced
• 2 large zucchini, diced
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon dried thyme
• 2 cups shredded Colby cheese
• salt to taste
• ground black pepper to taste
1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

Southern Pecan Pie

9-inch pie crust
2 cups pecans, chopped
1 cup sugar
1 cup light corn syrup
1 tablespoon flour
1 teaspoon vanilla
¼ teaspoon salt
3 eggs
2 tablespoons butter

Line the pie shell with chopped pecans. Combine the sugar, corn syrup, flour, vanilla, and salt, and mix well until blended. Beat in the eggs one at a time, mixing well each time. Pour into the nut-lined shell, and dot with butter. Bake at 350 degrees until firm- about 1 hour.

Portobello Ravioli (like Olive Garden's)

1 pound Portobello mushrooms, finely chopped*
1 onion, finely chopped
1/4 cup butter
Salt and pepper to taste
2 cups milk
1/4 cup butter
1/4 cup flour
2 cups medium white sauce (recipe follows)
8 ounces smoked Gouda
2 or 3 sun dried tomatoes, chopped
1 1/2 cups cake flour
2 eggs, beaten
2 Tablespoons baking powder
1/2 tbsp salt
chopped green onion
chopped fresh tomatoes

Melt butter in a skillet and saute the onion for approximately5 minutes or until transparent.

Add mushrooms and stir-fry over high heat for about five minute so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool.

Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes.

Whisk in milk and cook for about another 2 minutes until thickened.

Add 8 oz smoked gouda cheese and 2-3 chopped sun dried tomatoes. Mix over medium-low heat until cheese is melted. Set aside; keep warm.

Mix flour, eggs, baking powder, and salt together thoroughly.

Roll dough on a flat surface until dough is 1/4 inch thick. Cut out circles of the dough. With fingertip or cooking brush, spread some water on the edges. Fill with mushroom mixture. Fold in half and squeeze gently. This will create the dumpling or ravioli.

Bring a pot of water to boil.

Place ravioli in boiling water and cook for 4-5 minutes or until done/tender (they will float to top); drain.

Place ravioli on 4 plates. Pour Sun Dried Tomato Sauce over mushroom stuffed ravioli. Top with chopped green onion and tomato.

2 cups milk
1/4 cup butter
1/4 cup flour

Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened.

*You can use a mix of portobello and button mushrooms or Portobello only

Makes 15-20 dumplings (4 servings)

Nanny's Potato Casserole

2 lbs. frozen hashbrowns
1 8 oz. Sour cream
1 Can cream of mushroom soup
2 cups grated cheddar cheese
1 large onion chopped
Salt and pepper to taste

Place ingredients in 9 X 13 inch pan and cover with ½ cup butter, and if desired bread or cracker crumbs. Bake at 350 for 45 min. covered in foil. Then remove foil and bake an additional 15 min.

Ham and Potato Soup

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Cream of Asparagus Soup

• 1 pound fresh asparagus
• 3 1/2 cups chicken broth
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1/2 cup half-and-half
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
1. Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.
2. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
3. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Chicken Enchaladas in Sour Cream Sauce

*4 Chicken breasts or your choice.
*1 tablespoon of Salt
*1/2 teaspoon of Cumin
*1 tablespoon of Chili powder
*2 Garlic cloves or 1 teaspoon garlic powder
*1 medium Onion sliced & quartered
*2 medium bell pepper's sliced & quartered
*3 tablespoons of Cooking oil your choice
*14 oz Canned whole tomatoes or chopped
Instructions for chicken enchiladas.
4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.
Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.
2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste.
Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.

Sour cream sauce for chicken enchiladas
Lets make this easy! If we use 12 oz carton of sour cream then use 12 ozs of chicken broth and etc.1 heaping tablespoon of butter, pinch of cumin(optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.
Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water,using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will alwaysmix more than I use, easier to throw away some, than to have to stop and mix more.
We have made our sour cream sauce, cooked our Chicken! Next lets put our chicken enchiladas together.Heat oil in skillet, on medium high heat cook corn tortillas, one at a time,in hot oil until soft, about 15 seconds; drain.
Set the tortillas aside, stacking to prevent drying, until cool enough to touch.Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon,roll up, serving 2 or 3 to a plate.
Cover with sour cream sauce. Sprinkle with chili powder or paprika for color,garnish with a few slices of canned jalapeno peppers.

Yummy Zucchini Soup

• 3 1/2 cups diced zucchini
• 1/2 cup chopped celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup margarine
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/4 cups water
• 2 cubes chicken bouillon
• 1/2 cup dry white wine (optional)
• 1/2 cup sour cream
1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

Creamy Tomato Soup

• 1 (29 ounce) can diced tomatoes
• 1 (10.5 ounce) can condensed chicken broth, undiluted
• 2 tablespoons margarine
• 2 tablespoons white sugar
• 1 tablespoon chopped onion
• 1/4 teaspoon baking soda
• 2 cups heavy whipping cream
1. In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.
2. In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

7 Layer Taco Dip

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese
1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Won Tons

• 1/2 cup sweet hot mustard
• 1/4 cup soy sauce
• 1 tablespoon wasabi

• 1 (8 ounce) package cream cheese, softened
• 2 cups imitation crabmeat
• 1 medium onion, minced
• 1 (8 ounce) can water chestnuts, drained
• 1 bunch fresh parsley, chopped
• 1 (16 ounce) package small won ton wrappers
• 2 cups vegetable oil
1. In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
2. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
3. Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

Summer Squash Casserole

You can also use yellow squash

• 4 zucchini, chopped
• 2 onions, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 3 medium carrots, grated
• 1 (5.5 ounce) package croutons
• 1/2 cup butter
• 8 ounces shredded mozzarella cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup, sour cream, carrots, croutons, and butter. Top with Mozzarella cheese.
3. Cover dish and bake in preheated oven for one hour.

Easy Cheesy Wild Rice Soup

• 1 (6 ounce) package fast-cooking long grain and wild rice mix
• 4 cups milk
• 1 (10.75 ounce) can condensed cream of potato soup, undiluted
• 8 ounces process American cheese, cubed
• 1/2 pound sliced bacon, cooked and crumbled
1. In a large saucepan, prepare rice according to package directions. Stir in the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon.

Spinach Feta Pastries

• 1/2 cup olive oil
• 1 bunch green onions, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed, well drained
• 2 tablespoons chopped fresh dill
• 3 extra large eggs, lightly beaten
• 7 ounces feta cheese, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 40 sheets frozen phyllo pastry, thawed in refrigerator
• 1 cup unsalted butter, melted
• 1/2 cup plain bread crumbs
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.
3. Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well.
4. Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.
5. Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.
6. Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.

Crockpot Taco Soup

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Mushroom and Potato Chowder

• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups water
• 1 pound fresh mushrooms, sliced
• 1 cup chopped celery
• 1 cup diced peeled potatoes
• 1/2 cup chopped carrots
• 1 cup light cream
• 1/4 cup grated Parmesan cheese
1. In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Cheesy Potato Corn Chowder

• 2 tablespoons margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 2 (14.5 ounce) cans chicken broth
• 3 cups peeled and cubed potatoes
• 1 (15 ounce) can whole kernel corn
• 1 (4 ounce) can diced green chiles
• 1 (2.5 ounce) package country style gravy mix
• 2 cups milk
• 1 cup shredded Mexican-style processed cheese food
1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Butternut Squash Bisque

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups vegetable stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1/2 cup heavy cream (optional)
1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Beef and Black Bean Soup

• 1 pound ground beef
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 8 green onions, thinly sliced
• 3 medium carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups cooked rice
1. In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.

YiaYias Kourabiedes (Curvy 80s)

Preheat oven to 350
2C. butter
11/2 powdered sugar
1 egg yolk
2 tbs brandy or vanilla
1/2 tsp . almond extract
2 1/2 c. flour

Beat softened butter & sugar until fluffy. Beat in other ingredients except flour. Beat in 1 c. flour. Spoon stir 2 c. 1/2 c. at a time.
Roll into 1" balls and cook on ungreased cookie sheet for 18-20 minutes. Sift powdered sugar on the top while hot, cool and serve.
Makes app. 2 dozen

The Lady and Sons Beef Vegetable Soup

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Soup's On

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Chicken Tetrazzini For a Crowd

This is a big recipe...20 servings...feel free to reduce it for smaller batches.
1 pound spaghetti, broken into pieces
3 (10.75 ounce) cans condensed cream of mushroom soup
12 ounces shredded Cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound sauteed mushrooms
1 (4 ounce) jar sliced pimento peppers, drained
2 cups reserved chicken broth
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Heavenly Ham and Potatoes

5 pounds red potatoes, quartered
1 (16 ounce) container sour cream
1/2 cup butter
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1/4 cup chopped green onion
2 cups cooked, chopped ham
salt and pepper to taste
1 1/2 cups Parmesan cheese flavored bread crumbs
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
Bake 30 minutes in the preheated oven.
Serves 12.

Grandma’s Corn Chowder

Serves 8
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Homemade Cream of Mushroom Soup

1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper
In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

Broccoli Cheese Soup

This is my own personal recipe that I got from a cookbook years ago and it is the best I have ever about comfort food!


1 med. Bag frozen broccoli

2 1/2 cups diced potatoes

½ cup chopped onion

2 ½ cup water

1 can cream of chicken soup

1 can cream of mushroom soup

1 ½ lbs velveeta cut into cubes

Combine vegetables and water. Bring to a boil and simmer for 20 min. Add soup and velveeta. Mix well stirring until cheese melts.

My Mama's Dumplings

You can of course add chicken and sometimes we would just make the dumplings and make chicken on the side. This is a fairly small recipe and I usually double it

3 tbs. Margarine

1 tbs. Shortening

½ tsp. Baking powder

1 tsp. Salt

1/3 cup hot water

1 can cream of chicken soup

Blend margarine and shortening together and pour hot water over this. Add dry ingredients and enough flour to make thick dough. Roll out and cut in long strips. Drop into 1 can of cream of chicken soup which has been brought to a boil. Cook for approximately 4-5 min. or until dumplings are firm.

Broccoli Rice Casserole

This one is a family recipe and I make it at Thanksgiving and Christmas every year.


2 cups rice

1 small package frozen broccoli

1 small jar cheese whiz

1 can cream of mushroom soup

1 can cream of chicken soup

1 chopped onion

Cook rice and broccoli according to package directions. Add other ingredients and bake at 350 for 30 to 45 min.

Sausage and Parmesan Puffs

SUBMITTED BY: Bob Evans® and Owens®

"Savory sausage enclosed in golden, buttery puff pastry makes a delicious appetizer your guests will love."

Original recipe yield:
16 servings

1 (17 ounce) package frozen puff pastry sheets, thawed
1 egg
1 tablespoon milk or cream
1 (1 pound) package Bob Evans or Owens® Original Recipe Sausage Roll, well chilled
6 tablespoons grated Parmesan cheese, divided
Preheat oven 400 degrees F. Cut each pastry sheet into 3 strips lengthwise. In small bowl, beat egg with milk until well blended. Brush top of each pastry strip with the egg/milk mixture and sprinkle each with 1 tablespoon of cheese.
Divide the uncooked sausage into 6 equal portions. Shape each portion into a log the same length as the pastry strips. Place one sausage log in the middle of each pastry strip. Fold edges of the pastry up to enclose sausage and pinch together tightly. Brush tops with remaining egg glaze. Chill 15 minutes.
Place a sheet of brown paper bag on a baking sheet. Cut each pastry roll into 1 inch slices and place on top of the brown paper. Bake for 15-20 minutes or until sausage is cooked and pastry is lightly browned. Refrigerate leftovers.

Cream Soup Base

"This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup."

Original recipe yield:
8 servings


1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

White Chili

This recipe was sent to me by my dear friend Jessie


2 tbsp veggie oil
1 lb diced chicken breast
1 medium onion chopped
2 cloves minced garlic
1 can (14 oz) chicken broth
1 can (16 oz) diced tomatoes
1 can (7 oz) diced green chilles
1/4 tsp dried oregano
1/4 tsp cumin
1/4 tsp cayenne pepper (i added a wee bit more)
2 (15 oz) cans of canelloni beans (i used one can of these and one can northern beans, navy beans would work too)
salt and pepper to taste

Heat oil to cook onion and garlic until soft, saute chicken cubes until no longer pink...stir intogether broth, tomatoes, chilles, and spices bring to a boil and simmer for 10 minutes. add chicken and beans to broth mixture simmer 5 minutes. season with salt and pepper to taste

can be served with any combination of these...
Limes, cilantro, cheese, avovocado, sour cream, french bread, tortilla chips...etc

serves 6-8

Crock Pot Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Snakes in a Blanket

1 (10 ounce) can refrigerated crescent roll dough
1 tablespoon olive oil
4 slices provolone cheese, halved
4 slices Swiss cheese, halved
4 slices mozzarella cheese, halved
8 asparagus spears, trimmed and cut in half
2 tablespoons olive oil, for drizzling (optional)
1 tablespoon dried Italian seasoning (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Unroll and separate dough into 8 triangles; place on a lightly floured surface. Using 1 tablespoon of olive oil, lightly brush the top of each dough triangle. Place one piece of provolone cheese, Swiss cheese and mozzarella cheese on the wide end of each triangle. Put one piece of asparagus on top of the cheese. Roll each dough triangle around the cheese and asparagus toward the point and press to secure. Arrange on a baking sheet at least 2 inches apart.
Bake in preheated oven until lightly brown, 13 to 18 minutes. Remove from the baking sheet to cool on wire racks. If desired, drizzle with 2 tablespoons olive oil and sprinkle with Italian seasoning.

Cheesy Potato Bake

5 large potatoes
1 cup sour cream
2 (8 ounce) packages cream cheese
1 pinch garlic salt
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
Bake for 20 minutes. Serve hot.

Quick and Easy Chicken Noodle Soup

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

My Family’s Famous Chocolate Pie

This is a recipe that was passed down in my family and there is nothing like it...Jello Chocolate Pie can't touch it.


1 ½ cup sugar
4 tbsp. Flour
2 tbsp. Butter (margarine makes it too thin)
1 cup milk
2 eggs
3 tbsp Cocoa
1 tbsp. Vanilla
dash salt
1 pie crust
Mix sugar, flour, cocoa, and salt. Beat eggs into dry ingredients. Then add milk. Cook until thick. Add butter and vanilla. Cool. Pour into prepared pie crust.
Meringue: Beat the egg whites which have been cooled in a bowl with cool beaters and add a little sugar while beating on high speed until stiff peaks form. Top pie and put into oven until brown, about 10 min