Thursday, November 12, 2015

Potluck Recipes!

Crock Pot Bacon Cheeseburger Soup
Submitted by Michelle Zebley
1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp pepper

1. Start by sauteing onions and browning your beef together, until meat is no longer pink.
2. Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. 
3. Stir to combine ingredients. Cover and cook on LOW for 7 hours.
4. When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.
5. Uncover crock pot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
Optional: Serve soup with chopped up dill pickles to add that "cheeseburger" feel.
Tortilla Soup
Submitted by Beth Fife

1-2 pounds of chicken, white and dark meat
5 chicken bouillon cubes
1/2 onion, saut├ęd
1 clove of garlic
1 T oil.
5 cups broth (from the boiled chicken), divided
2 cans of enchilada sauce (red or green)
1 t. chili powder
1/2 t. cumin
One can of beans (any kind)
1 can corn OR one cup frozen corn.
1 c. Masa Harina* (that is the stuff they make corn tortilla with)
    OR 10 corn tortillas, cut in pieces
12 oz. Velveeta cheese OR 1/2 cup Half and Half
Garnish with: chips, tomatoes, cheese, sour cream, etc.

1. Boil the chicken in 2 quarts of water with 5 chicken bouillon cubes. Reserve 3 cups broth for the soup base (or use rotisserie chicken and soup base).  Shred or cut chicken into pieces.

2. Saute onion and garlic in oil.  Add the 3 cups of broth. Stir in enchilada sauce, chili powder, cumin, beans, corn, and chicken.  Simmer for 10 minutes.

3. Mix 1 cup of Masa Harina with 2 cups of broth or water*. Add to the soup.  Let it boil for 2 min.  Stir constantly.  Add more liquid if needed.

4. After soup is done add the cheese OR the half and half (I use 1/2 cup of half and half instead.)  Let it come to a boil, or until cheese is melted.  Turn it off and remove from stove.  Garnish with chips, tomatoes, cheese, sour cream. 

* or you can use 10 corn tortillas cut in pieces instead
Rachael Ray's Pumpkin Soup with Chili-Cran Apple Relish                             Submitted by Leslie Andreasen
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped                                                                           1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
Creamy Chicken and Wild Rice Soup
Submitted by Britney Grover
Source: Cooking Classy     Yield: about 5 servings

3/4 c. uncooked wild rice blend*
1 c. chopped yellow onion (1 sm)
1 c. diced carrot (2 med)
1 c. diced celery (2-3 stalks)
5 T. butter, divided
1 clove garlic, minced
4 1/2 c. low-sodium chicken broth
1/4 t. EACH dried thyme, marjoram, sage, and rosemary
1 lb. boneless, skinless chicken breast halves
1/4 c. flour
1 1/2 c. milk
1/2 c. heavy cream
1 t. lemon zest
salt and ground black pepper to taste

Prepare rice according to package directions.  In a separate large pot, melt 1 T. butter over medium heat.  Add vegetables, saute until slightly tender, about 4 minutes; adding garlic during last 30 seconds of sauteing.  

Add chicken broth and seasonings.  Increase heat to medium-high, add chicken and bring to a boil.  Cover pot and allow mixture to boil 12-15 minutes, or until chicken is cooked through.  Remove chicken and set aside on cutting board to cool, then shred into small bite sized pieces.  

Reduce heat to low and add cooked rice.  Add shredded chicken.  

In a separate medium saucepan melt remaining 4 T butter over medium heat.  Add flour and cook 1 1/2 minutes, whisking constantly.  Then, while whisking vigorously, slowly pour milk into butter/four mixture.  Cook mixture, stirring constantly until thickened.

Add milk mixture to soup mixture and cook 5 minutes longer,or until soup is thickened.  (At this point, you can simmer the soup for a longer period of time if you want the rice to soften more.  If too thick, add any remaining chicken broth.) Stir in cream and lemon zest.

* Use Lundberg Wild Blend Rice if you can find it.
Deluxe Pie Crust
Submitted by Britney Grover - Family Recipe

3 c. flour
1 1/2 t. salt
1 c. shortening
1/4 c. butter

Cut all ingredients together until crumbly.

Then add:
1 T.vinegar
1/2 c. milk
1 T. oil

Mix until a well blended dough.  Roll out and put in a tin.  Bake at 400 until golden brown.  This recipe makes enough for 2 pies with top crusts or 3 without.

*Tip: We use this recipe for everything from Pecan Pies to Chicken Pot Pies.  You simply cannot go wrong with this crust!

**Britney's Notes: Don't use regular buttermilk in place of milk and vinegar.  Doesn't work right.  Also, to make a mixed berry pie, add two cans of berry pie filling from Walmart, etc.  Bake at 400 for 35-40 min.  Put foil around crust.