Potato Soup (Slow Cooker) Time: Approx. 3 1/2 hours
Recipe provided by: Dorothy Williams
In a slow cooker add:
1 can chicken broth 14oz.
4 large potatoes peeled and diced
1/2 onion chopped
2 ribs celery sliced
1 carrot grated
1 tsp. salt
In a large skillet add:
6 strips bacon - cook until crisp. Remove bacon from skillet but keep the grease.
Add to bacon grease: 1/4 cup butter and 1/2 cup flour stirring to make a roux.
Gradually add 2 1/2 cups milk, stirring constantly until thick and flour has cooked.
Add cream mixture to potatoes once they are tender. Cook in slow cooker for 3 1/2 hours.
* Just before serving add the bacon crumbled and 1 cup shredded cheese.
Tuesday, November 29, 2011
Mimi's Cafe Corn Chowder
Mimi’s Cafe Corn Chowder
Source: Mimi's Café – Recipes
Recipe provided by: Kale Snyder
4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2-inch cubes
3 cups frozen corn
2 tablespoons granulated sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour
1 quart half-and-half
On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potato, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.
Source: Mimi's Café – Recipes
Recipe provided by: Kale Snyder
4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2-inch cubes
3 cups frozen corn
2 tablespoons granulated sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour
1 quart half-and-half
On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potato, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.
Dinner Rolls
Dinner Rolls
Recipe provided by Angie Evans
5-6 c. flour
1/2 c. sugar
1 ½ tsp salt
2 pkgs yeast
1 c milk
2/3 c. water
¼ c. butter
2 eggs
Mix 2 cups flour, sugar, salt and yeast in a bowl. Combine milk, water and margarine in a saucepan warm to 120-130 degrees Farenheit. Add milk/water mixture to dry ingredients. Mix until combined. Add additional ¾ c. flour and eggs. Continue to add flour until dough becomes thick, but not too sticky. Turn dough out onto a board. Knead dough for 5 minutes or until soft and smooth. Cover dough with non-stick spray, plastic wrap and a towel. Let rise for approximately 1 hour or until double in size. Punch down dough and knead again. Roll dough out and shape. Place shaped dough onto cookie sheets. Brush tops of rolls with melted butter. Cover with plastic wrap or wax paper and towels. Let rise again (approximately 1 hour). Bake rolls at 375 degrees for 10-12 minutes or until golden brown. Brush rolls with melted butter again after taking out of oven.
Recipe provided by Angie Evans
5-6 c. flour
1/2 c. sugar
1 ½ tsp salt
2 pkgs yeast
1 c milk
2/3 c. water
¼ c. butter
2 eggs
Mix 2 cups flour, sugar, salt and yeast in a bowl. Combine milk, water and margarine in a saucepan warm to 120-130 degrees Farenheit. Add milk/water mixture to dry ingredients. Mix until combined. Add additional ¾ c. flour and eggs. Continue to add flour until dough becomes thick, but not too sticky. Turn dough out onto a board. Knead dough for 5 minutes or until soft and smooth. Cover dough with non-stick spray, plastic wrap and a towel. Let rise for approximately 1 hour or until double in size. Punch down dough and knead again. Roll dough out and shape. Place shaped dough onto cookie sheets. Brush tops of rolls with melted butter. Cover with plastic wrap or wax paper and towels. Let rise again (approximately 1 hour). Bake rolls at 375 degrees for 10-12 minutes or until golden brown. Brush rolls with melted butter again after taking out of oven.
Creamy Chicken Tortilla Soup
We would like to share some of the soup recipes with you from our November appreciation dinner! Here is the recipe for "Creamy Chicken Tortilla Soup" brought by Angie Evans.
• 3 Chicken Breasts, diced
• ½ C. chopped onions
• 1-2 cloves minced garlic
• 3 TBS butter
• 2 chicken bullion cubes
• 1 C. hot water
• 1 ½ - 2 tsp ground cumin
• 2 C. half & half
• 2 C. Shredded Monterey Jack Cheese
• 1 can creamed corn
• One 4 oz. can diced green chilies (un-drained)
• ¼ tsp. Tabasco (to taste)
• 1 medium tomato chopped
• Fresh cilantro chopped (to taste)
• Tortilla strips
• Sour Cream
In a large saucepan brown chicken with onion, garlic & butter until chicken is no longer pink. Dissolve bullion in the hot water, add to pan with cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half & half, cheese, corn, green chilies and Tabasco. Cook and stir over low heat until cheese is melted. Stir in tomato and cilantro. Serve with tortilla strips and sour cream as garnish!
• 3 Chicken Breasts, diced
• ½ C. chopped onions
• 1-2 cloves minced garlic
• 3 TBS butter
• 2 chicken bullion cubes
• 1 C. hot water
• 1 ½ - 2 tsp ground cumin
• 2 C. half & half
• 2 C. Shredded Monterey Jack Cheese
• 1 can creamed corn
• One 4 oz. can diced green chilies (un-drained)
• ¼ tsp. Tabasco (to taste)
• 1 medium tomato chopped
• Fresh cilantro chopped (to taste)
• Tortilla strips
• Sour Cream
In a large saucepan brown chicken with onion, garlic & butter until chicken is no longer pink. Dissolve bullion in the hot water, add to pan with cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half & half, cheese, corn, green chilies and Tabasco. Cook and stir over low heat until cheese is melted. Stir in tomato and cilantro. Serve with tortilla strips and sour cream as garnish!
Sunday, November 13, 2011
You are the "Spice" that adds flavor to our Relief Society!
November 17th at 6:30pm we would like to celebrate all the sisters in our ward that bring their unique talents and personalities to our Relief Society, and just like spices added to your favorite dish, bring that special flavor to our ward! We love each of you and are grateful for the "spice" you bring into our Relief Society. There will be a yummy dinner and some fun entertainment! Bring something to share that adds spice to your life - something you are good at, something you enjoy, something that represents your unique personality!
We hope to see all of you there!!
Subscribe to:
Posts (Atom)