4 c. water
1 package or 2 heads of broccoli
1 can chicken broth
2 cans cream of mushroom
1 lb velveeta cheese, diced
Heat together and serve!
-Allison
Tuesday, February 2, 2010
EASY and FAST French Bread/Breadsticks
3 c. water
1 T yeast
pinch of sugar
7-8 c. flour
1/4 c. olive oil
1 T. salt
Mix together all ingredients except the salt. Let sit for 5 minutes. Add salt. Mix in a Bosh or other heavy-duty mixer with a kneading attachment for 5 minutes or knead by hand for 10 minutes. Let rise for 15 minutes, punch down, let rise 15 minutes more, roll into 2 loaves or into breadsticks. Brush with beaten egg. Bake at 400 degrees for 25 minutes per loaf or 15 minutes for breadsticks.
-Diana Wettstein
1 T yeast
pinch of sugar
7-8 c. flour
1/4 c. olive oil
1 T. salt
Mix together all ingredients except the salt. Let sit for 5 minutes. Add salt. Mix in a Bosh or other heavy-duty mixer with a kneading attachment for 5 minutes or knead by hand for 10 minutes. Let rise for 15 minutes, punch down, let rise 15 minutes more, roll into 2 loaves or into breadsticks. Brush with beaten egg. Bake at 400 degrees for 25 minutes per loaf or 15 minutes for breadsticks.
-Diana Wettstein
"Olive Garden" Minestrone
This is not the actual recipe, but it's the closest I have found!
3 T. olive oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. frozen green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c. vegetable broth (I used V8 at the party)
2 cans (15 oz) red kidney beans
2 cans (15 0z) great northern or small white beans
1 can (14 oz) diced tomatoes
1/2 c. shredded carrot
2 T mined parsley
1 1/2 t dried oregano
1 1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c. small shell pasta cooked and drained
Measure olive oil into a large stock pot and heat on medium. Put onion, celery, green beans, and zucchini into the pot and saute for 5 minutes or until tender. Add veg. broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil, reduce to a simmer for 20 minutes. Add spinach leaves and pasta. Serve when spinach is cooked.
-Diana Wettstein
3 T. olive oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. frozen green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c. vegetable broth (I used V8 at the party)
2 cans (15 oz) red kidney beans
2 cans (15 0z) great northern or small white beans
1 can (14 oz) diced tomatoes
1/2 c. shredded carrot
2 T mined parsley
1 1/2 t dried oregano
1 1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c. small shell pasta cooked and drained
Measure olive oil into a large stock pot and heat on medium. Put onion, celery, green beans, and zucchini into the pot and saute for 5 minutes or until tender. Add veg. broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil, reduce to a simmer for 20 minutes. Add spinach leaves and pasta. Serve when spinach is cooked.
-Diana Wettstein
Leek Soup
4-5 c. chicken broth
3 potatoes peeled and chopped
1 1/2 c. cabbage
1 leek diced (use only the white part)
1/2 c. chopped onion
2 carrots diced
1/2 c. parsley chopped
1 t. salt
1/4-1/2 t. pepper
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
(opt.) 8 oz cooked, crumbled bacon
Stir all ingredients except the sour cream and bacon together in a crockpot. Cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf. Temper the sour cream by putting it in a bowl and adding a little bit of the soup broth and whisking it until smooth. Add to the soup. Add optional bacon and serve.
-Diana Wettstein
3 potatoes peeled and chopped
1 1/2 c. cabbage
1 leek diced (use only the white part)
1/2 c. chopped onion
2 carrots diced
1/2 c. parsley chopped
1 t. salt
1/4-1/2 t. pepper
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
(opt.) 8 oz cooked, crumbled bacon
Stir all ingredients except the sour cream and bacon together in a crockpot. Cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf. Temper the sour cream by putting it in a bowl and adding a little bit of the soup broth and whisking it until smooth. Add to the soup. Add optional bacon and serve.
-Diana Wettstein
Tortellini Soup
4 garlic cloves minced
1 lb ground Italian sausage-HOT
2 14 oz cans of chicken broth
1 T. basil
1 14 oz can stewed tomatoes
1 10 oz package frozen spinach
1 package 3 cheese tortellini
1/2 c parmesan cheese shredded
Brown sausage and garlic. Drain, then add chicken broth, basil, and tomatoes, Bring to a boil and add tortellini and simmer until tortellini are soft. About ten minutes. Add frozen spinach and serve when the spinach is cooked. Add parmesan cheese on top. Makes 6 servings.
-Sarah Huber
1 lb ground Italian sausage-HOT
2 14 oz cans of chicken broth
1 T. basil
1 14 oz can stewed tomatoes
1 10 oz package frozen spinach
1 package 3 cheese tortellini
1/2 c parmesan cheese shredded
Brown sausage and garlic. Drain, then add chicken broth, basil, and tomatoes, Bring to a boil and add tortellini and simmer until tortellini are soft. About ten minutes. Add frozen spinach and serve when the spinach is cooked. Add parmesan cheese on top. Makes 6 servings.
-Sarah Huber
Lion House Potato Corn Chowder
1/4 c. finely chopped onion
1/4 c. finely chopped celery
2 c. Chicken broth
1 c. water
1/8 t. pepper
1 c. dehydrated mashed potato flakes
1 can cream-style corn
1 1/2 c. milk
3/4 c. grated sharp cheddar cheese
1 T. lemon juice
Spray a large saucepan with nonstick cooking spray, preheat briefly on stove. Add celery and onions and saute for 3 minutes or until tender. Add chicken broth, water, and pepper. Bring to a boil and remove from heat. Stir in potato flakes until moistened, then add corn. Stir in milk. Cook for 5 minutes over medium heat. Stir in lemon juice. Garnish with ground pepper and cheese.
-Hillary Cottle
1/4 c. finely chopped celery
2 c. Chicken broth
1 c. water
1/8 t. pepper
1 c. dehydrated mashed potato flakes
1 can cream-style corn
1 1/2 c. milk
3/4 c. grated sharp cheddar cheese
1 T. lemon juice
Spray a large saucepan with nonstick cooking spray, preheat briefly on stove. Add celery and onions and saute for 3 minutes or until tender. Add chicken broth, water, and pepper. Bring to a boil and remove from heat. Stir in potato flakes until moistened, then add corn. Stir in milk. Cook for 5 minutes over medium heat. Stir in lemon juice. Garnish with ground pepper and cheese.
-Hillary Cottle
Market Street Clam Chowder
(Serves 12)
1 cup potatoes, diced (1/2 inch)
1 cup celery, diced (1/2 inch)
1 cup onion, diced (1/2 inch)
1 cup leeks, diced (1/2 inch)
1 cup green pepper, diced (1/2 inch)
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1-1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
-Somer Holt
1 cup potatoes, diced (1/2 inch)
1 cup celery, diced (1/2 inch)
1 cup onion, diced (1/2 inch)
1 cup leeks, diced (1/2 inch)
1 cup green pepper, diced (1/2 inch)
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1-1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
-Somer Holt
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