Italian Bread Bowls

Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Submitted By: Nanette Hill

Split Pea Soup

Split Pea Soup

1 (16 oz) bag split peas
1 medium carrot (diced)
1/2 large onion (diced)
1 medium potato (diced)
1/2 meaty ham bone or 1 1/2 cups diced ham
1 bay leaf
salt and pepper

Place all ingredients into a large stew pot. Cover ingredients with water about 2 inches above the top of the ingredients. Bring to a boil. Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.

Submitted by: Nanette Hill

Soup Kitchen's Beef and Barley Soup

Soup Kitchen's Beef and Barley Soup

1/2 lb ground beef (cooked and drained)
1 cup diced onion
1 cup diced carrrots
1/2 cup minced celery
1/2 tsp garlic powder
1/4 tsp pepper
1/2 TBS worchestershire sauce
1 1/2 TBS brown sugar
8 cups beef stock
1 (16 oz) can diced tomatoes or tomato puree
1 cup barley


Brown ground beef, drain.
Saute vegetables with seasonings.
Add remaining ingredients
Simmer until done.

Submitted by: Nanette Hill

Cream Cheese Chicken Soup

Cream Cheese Chicken Soup

1/2 Med onion chopped
1 Tbl butter
4 Cups Chicken Broth
3 large potatoes cubed
4oz softened cream cheese
1 Cup Cheddar Cheese
4 sliced carrots
2 cups cooked cubed chicken

1 Cup Milk
4 Tbl Flour
Mixed until smooth
Salt and pepper to taste

Sauté onion in butter add potatoes and carrots
Add Broth
Boil under veggies are tender
Then add Chicken and Milk/flour mixture until thickened
Then add Cream Cheese and 1 Cup Cheddar Cheese

Submitted By: Nanette Hill

White Chicken Chili

White Chicken Chili

Melt 1/2 cube butter
Whisk in 1/4 C. flour

Cook till light brown color.

Gradually add: 2 C. half & half

Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.

Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt

Then add:

2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese

Simmer for ten minutes.

Personal preference:
I like to cook it on low in the crockpot for 4 hours and I add garlic to mine.

Submitted by: Nanette Hill

Tortilla Soup

Tortilla Soup

4 Large Chicken Breast
1 clove garlic
1 onion diced (optional due to the onion in the salsa)
2 Tbl butter
2 14oz can chicken broth
1 packet chicken gravy packet
1 14oz ca petite diced tomatoes
1 Cup fresh salsa
1 TBS Cumim
1 tsp salt

Cook in Crock pot on LOW for 7-8 hrs
(cube chicken and serve)
Serve with Tortilla Chips, sour Cream, cheese

Submitted By: Nanette Hill

Clam Chowder

Clam Chowder

This Recipe is for about 6 people

Potatoes - 1 fist sized per person
Onion, Celery, clam juice, canned clams, Half & Half, canned milk, seasonings.

In large stock pot:
Saute' 1/2 cup diced Onion &
1 cup diced Celery in 1 Tblsp butter.
Add:
Cut 6 potatoes into 1/2 inch cubes and boil (in clam juice til tender)
1 bottle of Clam Juice & juice from canned clams
1 Tblsp. Chicken bullion granules
1- 2 Tbl Clam base

1 1/2 tsp of any of the following Seasonings:
Lemon Herb Seasoning
Old Bay Seafood Seasoning

Add:
2 cans Evaporated Milk
1 Pint Half & Half
Thicken with Corn Starch
(Or you can make a roux and use that as your thickener)
(Using a roux base does make the CC even creamier)

-2-3 Cans of Clams
( use a combination of minced and chopped)


*Adjustments can be made for how thick & creamy or clammy you like it.

Submitted by: Nanette Hill

Italian Tomato Soup

It is a great twist on tomato soup.

This is really good with toasted cheese bread!

Italian Tomato Soup

1 can evaporated milk

1 can of Italian stewed tomatoes (chopped and don’t drain)

1 15 ½ oz. can of tomato sauce

¼ tsp. of basil

Salt and pepper to taste

Combine and bring to low boil.

Submitted by: Sarah Smyth

Southwestern Bean Soup With Cornmeal Dumplings

Southwestern Bean Soup With Cornmeal Dumplings

Soup:

15 ½ oz. can pinto beans (or red kidney beans)- drained

15 ½ oz. can black beans or Great Northern beans – drained

(I use dry pinto beans and cook them till soft, and

substitute for the canned beans)

3 cups water

14 ½ oz can Mexican-style stewed tomatoes

(I use a pint of salsa instead of the tomatoes and chilies)

*opt – 4 oz. can of chopped green chilies

1 can of corn

1 cup of sliced carrots

1 cup chopped onions

2 TB instant beef, chicken, or vegetable bouillon granules

1-2 tsp. chili powder

2 cloves garlic, minced

Combine the ingredients in a slow cooker and

cover and cook for 10-12 hours on low or 4-5 on high.

I’ve done it on the stove top too. Just bring to a boil and

Simmer for up to an hour to let the flavors blend.

When soup is done mix up the dumpling recipe.

Cornmeal Dumplings:

(I usually double the dumpling recipe – my kids like them)

Mix –

1/3 cup flour

¼ cup cornmeal

1 tsp. baking powder

Dash of salt

Dash of pepper

Combine in separate bowl -

1 egg white, beaten

(I use the whole egg)

2 TB milk

1 TB oil

Then mix the dry ingredients with the wet stirring with a fork

until just combined. If in a slow cooker, turn on high. Drop dumpling

mixture by rounded teaspoonfuls to make 8 mounds atop the soup.

Cover and cook for 30 minutes in the slow cooker (10-15 minutes if on

stove top). Don’t lift the cover till done!

Submitted by: Sarah Smyth

White Chicken Chili

I have one for chili that I love, that is sort of like a soup...

White Chicken Chili

3 (15 oz) cans white beans drained
2 1/2 cups or more chopped cooked chicken
1 cup chopped onion
1 1/2 cup chopped red pepper
2 jalapeno peppers (or canned green)
2 cloves Garlic minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon oregano
3 1/2 cups chicken broth (2 cans)

Mix everything in your slow cooker and cook on low. One hour before serving add 2 tablespoons cornstarch and 2 tablespoons water. Later stir in 1/2 cup sour cream and simmer 15 minutes. Serve with chips and monterrey jack cheese.

Submitted by: Carrie Howard

Cream of Tomato and Basil Soup

I found this recipe in the Idaho State Journal and really enjoy it. I don't blend it because I like the bits of tomatoes, after cooking so long they are very small and tasty.

Cream of Tomato and Basil Soup

1 Tbsp butter
2 C Chicken broth
15 oz Diced tomatoes
11 oz tomato puree
1/2 C Plain mashed potatoes
1 C Half and half
3 Tbsp Fresh basil, chopped
Salt and Pepper to taste

Combine butter, broth and tomatoes, simmer until reduced by half.
Decrease heat, add tomato puree, potatoes and half and half.
Blend the mixture until smooth in food processor or blender.
Stir in basil and season to taste.

Submitted by: Karen Tucker

Potato Soup

Potato Soup—Jenn

6 T. butter

6 T. flour

4 c. milk

2 c. potatoes, cubed

1 lg. Onion, chopped

1 ½ t. salt

1/8 t. pepper

6 slices bacon, cooked and crumbled

1 can corn, drained

Place potatoes in saucepan with enough water to cover, cook until just tender. In a large saucepan, melt butter, sauté onion until translucent. Add flour and stir until smooth and bubbly. Slowly add 2 c. milk and stir until smooth. Add remaining milk, seasonings, bacon, corn and drained potatoes.

Submitted by: Jennifer Barlow

Taco Soup

Here is another version of Taco soup from Jenn Barlow

Taco Soup-Jenn

1 lb. Hamburger, browned

1 med. onion, chopped and cooked

1 large can chopped tomatoes

1 can Kidney beans

1 can Corn

1 can Pinto Beans

1 can Ranch Style Beans

1 pkg. Dry Ranch Mix

½ pkg. Dry taco seasoning mix

Do not discard juice of all cans—add it! Combine all ingredients, bring to a boil…simmer 20 minutes. Serve with cheese, fritos and a dollop of sour cream.

Submitted By: Jennifer Barlow

Taco Soup

What recipe blog would be complete without Taco Soup? Here is the Go-To soup for super quick, super easy and super delicious. Another great thing about this recipe is that it is easy to modify. Sometimes we make it with chicken, sometimes we throw in olives or green peppers or even a can of green chili's, and we almost always add an extra can of beans.

Taco Soup

1 pound ground beef
1 medium onion (chopped)
1 16 oz can whole kernel corn
1 16 oz can kidney beans
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
1 pkg taco seasoning

Brown ground beef and onion until brown. Drain. Add remaining ingredients and simmer for about 20-30 minutes. Serve topped with shredded cheddar cheese, sour cream and corn chips.

Submitted by: Nanette Hill

Broccoli Cheese Soup

If you are looking for a delicious broccoli soup that doesn't require processed cheese then this is the one for you. It is creamy, yummy and uses the real stuff.

Broccoli Cheese Soup

1 Can (family size) Cream of Chicken Soup

3 TBS Grated Onion

2 TBS Butter

2 Cups Shredded Chedder Cheese

3 Cups Milk

2 1/2 cups Broccoli Florets, steamed until tender

In large pot saute onion in butter. Over Low heat add can of soup (undiluted) to pot and stir. Add cheese and stir until thouroughly melted. Add milk and whisk until smooth. Add broccoli and stir. Simmer until bubbly.

submitted by: Nanette Hill