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