Soup and Salad Night

Basic Chicken and Broth
Teri Topham

(can be used for chicken noodle so
up, chicken and dumplings, chicken and rice soup, etc.)

3 to 3 ½ lb. chicken, cup up (chicken necks, backs and giblets can be used)

8 cups cold water

1 tablespoon salt

1 teaspoon pepper

2 stalks celery, cut up

2 medium carrots, cut up

1 onion, cut in quarters

1 sprig parsley

Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in stock pot. Add remaining ingredients; heat to boiling. Skim foam; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.

Remove chicken from broth; cool chicken just until cool enough to handle, about 10 minutes. Strain broth through cheesecloth-lined sieve. (I just use a colander. Your broth would be much more beautiful if you use the cheese-cloth, but I don’t have the patience!) Remove chicken from bones and skin; cut up chicken. Discard bones, skin and vegetables. Skim fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours, or freeze for future use.

About 6 cups broth; 110 calories, and about 3 cups cooked chicken; 715 calories.

Chicken and Leek Soup

2 ½ to 3 lb. chicken, cut up

1 medium carrot, sliced (about ½ cup)

1 medium stalk celery, sliced (about ½ cup)

1 bay leaf

½ cup uncooked barley

4 cups water

2 teaspoons salt

2 teaspoons instant chicken bouillon (dry)

¼ teaspoon pepper

1 ½ cups sliced leeks

Heat all ingredients except leeks to boiling in stock pot; reduce heat. Cover and simmer 30 minutes.

Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth; cool chicken slightly. Remove chicken from bones and skin; cut chicken into 1-inch pieces. Skim fat from broth; remove bay leaf. Add chicken to broth; heat until hot, about 5

minutes. 7 servings (about 1 cup each); 195 calories per serving.

Turkey Italian Sausage Minestrone

1 tablespoon olive oil

1 cup Italian turkey sausage, cut into small pieces

1 can tomato paste

½ cup finely chopped onion

1 cup sliced celery

2 tablespoons minced garlic

1 cup sliced carrots

1 teaspoon dried oregano

1 can (14.5 oz.) chopped, canned tomatoes

5 cups chicken broth

1 can (15.5 oz.) white beans with liquid

1 can (16 oz.) red kidney beans, drained

2 cups zucchini cut into ½ inch pieces

2 cups baby spinach

1 cup cooked bowtie pasta (I use any kind I have)

pre-packed pesto

parmesean cheese

Heat olive oil over medium heat in a medium sauté pan. Add sausage, cook until no longer pink. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, about 5 minutes.

Pour into a 4-quart slow cooker. Add tomato paste, tomatoes and chicken broth. Cook on low setting for 6-7 hours, 4 hours on high setting.

Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.

Pour the soup into bowls. Top with a little pesto and fresh parmesean cheese.

Panera Bread Broccoli Cheese Soup

1 tablespoon butter

½ medium onion, finely chopped

¼ c. butter

¼ cup flour

2 cups half-and-half (I use whole milk)

2 cups chicken broth

½ pound fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

¼ teaspoon nutmeg

8 oz. grated sharp cheddar cheese

Saute onion in 1 T. butter. Set aside. Cook butter over medium heat until melted. Add flour and cook for 1 minute, stirring constantly. Slowly add the half-and-half, stirring constantly. Add the chicken broth, stirring constantly. Simmer on low for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper to taste. Add the grated cheese and nutmeg. Serve.

Champion Garlic Sauce

Elizabeth Champion

2 eggs
1/3 cup vinegar
2-3 cloves of garlic
10 shakes of salt
6 shakes of pepper
1 cup olive oil

Mix first five ingredients in blender on high for one minute. Turn blender down to medium, remove lid plug, and drizzle oil into blender. Once oil is all in, return plug and blend on high for one minute. Stores in fridge for weeks but does lose it's garlic potency so will need to add garlic again when used later.

Uses
Toss with Romaine lettuce and croutons and top with fresh Parmesan cheese for a Caesar's salad.
Double garlic and saute shrimp in sauce instead of oil or butter.
Use as a pizza sauce instead of marinara.
Use sauce as topping for fish tacos.

Butternut Squash and Tomato Soup with Lemon and Rosemary

Carolann Wedlund

Ingredients

• 2 lb Butternut Squash
• 2 tablespoons butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, chopped
• 1 15-ounce can cannellini (white) beans, drained and rinsed
• 1 28-ounce can crushed tomatoes
• 4 cups chicken broth
• 1 bay leaf
• 1 sprig of freshrosemary, plus 1 teaspoon, minced
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup creme fraiche
• Zest of one lemon

Directions

Preheat the oven to 375 degrees F.

Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, covered. Add the butternut squash flesh into the soup and simmer for another 10 minutes, covered.

Puree the soup in a blender in batches or with an immersion blender, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollopeach bowl with the lemon rosemary creme fraiche. Serve immediately.

6 Hour Beef Stew

3 lb lean beef cut into bite size chunks
5 Carrots in chunks
4 Potatoes in chunks
1 Yellow Onion in chunks
1/2 lb Mushrooms halved
1 package of Lipton Onion Soup Mix
2 bay leaves
1 can of Golden Mushroom
1 can of Cream of mushroom
1 can of cream of celery
1 can of water
Salt & Pepper to taste

Mix Together cans of soup, water, and Lipton onion soup mix in a separate bowl. Mix Everything together in a large dutch oven or pot (at least 6-8 Qts) and bake at 275 degrees for 6 hours.

Lemon & Fruit Salad

RaeDene Hodson

Whisk together

1 - 6 oz pkg lemon pudding (cook kind, not instant!)

3 egg yolks

½ cup sugar

½ cup water

When it is smooth and blended - whisk in 2 more cups water

Microwave on high for 8 minutes – stirring it every 2 minutes

After it has thickened and cooled, beat in

12 oz Cool Whip

Fold in

2 large cans pineapple chunks

2 cans mandarin oranges

Before serving, fold in 2 – 3 cut up bananas

Serve cold

Leek-Potato Soup
Carol Hansen

Mince the white part of:

3 medium leeks

1 medium-sized onion

Stir and saute them for 3 minutes in:

3 tBsp butter

Peel, slice very fine, and add:

4 medium-sized potatoes

Add:

4 cups chicken stock

Simmer the vegetables, covered, for 15 minutes or until tender. Put them through a sieve, food mill, or blender until smooth. You may want to leave a few lumps.

Add:

1-2 cups milk or cream

1/4 tsp mace

salt and white pepper to taste

CONFETTI TACO SALAD

Heidi Little

SHREDDED LETTUCE (ANY KIND)

CHOPPED TOMATOES

CHOPPED ONIONS

CHOPPED OLIVES

CHOPPED AVOCADOS

COOKED GROUND BEEF

ADD...CRUSHED DORITO CHIPS

TOSS WITH THOUSAND ISLAND DRESSING

EAT IMMEDIATELY AND ENJOY

White Chicken Chili
Wendy Hearn

28 ounces white beans (such as navy or Great Northern), rinsed and drained
1 large onion, chopped
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup half-and-half
1 cup milk
1 teaspoon hot pepper sauce (or to taste)
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon white pepper
4 ounces canned green chili peppers, drained and chopped
2 pounds cooked chicken breast, chopped or shredded
4 ounces Monterey Jack cheese, grated
1 1/2 cups corn kernels
In a skillet, cook onions over moderate heat until softened.
In a large pot, melt butter over low heat and whisk in flour. Cook roux, whisking constantly, for 3 minutes.
Stir in onions and gradually add broth, half-and-half, and milk, whisking constantly.
Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened.
Stir in pepper sauce, chili powder, cumin, salt, and white pepper.
Add beans, chilies, chicken, cheese, and corn and cook chili over moderately low heat, stirring occasionally, 20 minutes.
Top with sour cream, additional cheese, or other toppings as desired.

makes 9 1-cup servings