Katherine’s Southwestern Corn Chowder

6 slices bacon

1/2 c onion, chopped

1 large potato, diced

1/2 c water

1 can (17oz) creamed-style corn

1 can condensed cream of mushroom soup

2 oz. mushrooms, sliced

2 c milk

1 tsp salt

1 can (4oz) green chiles, chopped

Cook the bacon until crisp. Drain. Pour off all but 3 TB of bacon drippings. Add the onion and potato and cook over medium heat, stirring, until the onion is lightly browned.

Add water, cover, and simmer until the potato is just tender. Stir in the corn, soup, mushrooms, milk, and salt. Heat to boiling; lower the heat, add the chiles, and simmer a few minutes.

Serve in soup bowls or a tureen. Crumble bacon on top.

Serves 6.

Bonnie's Nordic Potato Soup With Ham

Ingredients

o                                         6 medium thin-skinned potatoes, peeled and diced (about 3 lbs. total)

o                                         1 large onion, finely chopped

o                                         1 smoked ham hock or about 1 lb. cubed ham

o                                         1 tablespoon dry dill weed

o                                         2 teaspoons grated lemon rind

o                                         1/4 teaspoon ground white pepper

o                                         2 1/2 cups chicken broth

o                                         3 tablespoons cornstarch

o                                         2 cups whipping cream

o                                         dill sprigs (optional)

Directions

1.                In a 3-qt. or larger electric slow cooker, combine potatoes, onion, ham, dill weed, lemon peel, white pepper, and broth.

2.                Cover and cook at low setting until potatoes are very tender when pierced (7 1/2 to 8 hours).  This also works at high setting for 4-5 hours.

3.                Before serving, remove about 1 cup of the potatoes with a little of the broth; whirl in a blender or food processor until pureed and then return the puree to the cooker.

4.                In a small bowl, mix cornstarch and cream; blend into potato mixture.

5.                Increase cooker heat setting to high.

6.                Cover and cook, stirring 2 or 3 times, for 20 more minutes.

7.                Garnish with dill sprigs, if desired.

8.                Best with grated cheddar cheese and crackers!

Shannon’s Tomato Basil Soup

-1 jar Classico Spaghetti Sauce

-1 jar heaving whipping cream(or a little less)

 Combine ingredients in a pot and simmer until warmed through. Add shredded chicken if you want(about 1lb). I also usually put the spaghetti sauce in a blender to make the soup a little more smooth.

Ellen’s Mexican Chicken Corn Chowder

1.5 lbs. boneless skinless chicken breasts

1/2 cup chopped onion

1 to 2 cloves garlic, minced

3T butter or margarine

2 chicken bouillon cubes

1 cup hot water

1/2 to 1 t. ground cumin

2 cups half & half cream

2 cups (8 oz.) shredded Monterey Jack cheese

1 can (16oz.) cream-style corn (I use 2 cans because we like more corn)

1 can (4oz.) chopped green chiles, undrained

1/4 to 1 t. hot pepper sauce

Cut chicken into bite sized pieces .  In a Dutch oven, brown chicken,

onion, and garlic in butter until chicken is no longer pink. Dissolve

the bouillon cubes in hot water.  Add to pan along with cumin; bring

to boil.  Reduce heat; cover and simmer for 5 minutes.  Add cream,

cheese, corn, chiles, and hot pepper sauce.  Cook and stir over low

heat until the cheese is melted.  Serve immediately.

Melanni’s Ratatouille Soup

Ingredients

• 1 pound ground beef
• 1 (24 ounce) jar Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
• 1 (10.5 ounce) can Condensed Beef Broth
• 2 cups water
• 1 small eggplant, cut into cubes
• 1 medium zucchini, cut into cubes
• 1 large green pepper, chopped
• 1/2 cup uncooked elbow pasta

Directions

1.                   Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.

2.                   Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.

3.                   Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally. 

Kristen’s Lasagna Soup

RECIPE INGREDIENTS:

2 teaspoons olive oil

1 1/2 pounds Italian sausage (bulk or with casings removed)

2 onions, finely chopped

4 garlic cloves, minced

2 teaspoons oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1 (28-ounce) can diced tomatoes

6 cups chicken broth

2 bay leaves

8 ounces fusilli pasta

1/2 cup finely chopped fresh basil

8 ounces ricotta

1/2 cup grated Parmesan

1/4 teaspoon salt

Pinch of pepper

2 cups shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Jami’s SALT LAKE CITY MARKET STREET CLAM CHOWDER

1c potatoes, diced                                                        
1 c celery, diced

1 c onion, diced                                                             
1 c green pepper, diced

1 c leeks (tops and bottoms), diced                           
¾ c chopped clams, drained

1 ½ T salt                                                                     
¾ T whole thyme

6 bay leaves                                                                  
1 tsp Tabasco

2 c water                                                                       
¾ c clam juice (drained from clams)

¾ c butter, melted                                                      
1 c flour

2 quts ½ and ½

In large saucepan combine all ing. Except butter, flour and half and half;  Simmer together until potatoes are thoroughly cooked.  In meantime, combine melted butter and flour in an oven proof container, bake at 325 for 30 min. Stir roux (butter-flour mixture) into chowder and cook and stir until thick.  Mixture will be slightly less thick than cookie dough.  Remove chowder from heat.  Stir in half and half util blended.  Heat to serving temp, stirring occasionally.  

Michelle’s Honey Bread

1 ¼ cups warm water

2 tsp. sugar

2 ¼ tsp yeast

3 ¾ cups flour

1 TBS cocoa

1 tsp. salt

2 Tablespoons butter, softened

¼ c. honey

2 Tablespoons molasses

Mix sugar with warm water, then dissolve yeast in water mixture. Let it sit five minutes. Mix flour, cocoa, and salt in a separate large bowl. Mix butter into dry ingredients with your hands. Make a well in the middle of the dry ingredients, and add honey and molasses into the center of well. Stir until dough forms. Knead the dough for 10 minutes on a lightly floured surface, then roll into a ball and place it in a covered bowl in a warm place for 1 to 1 ½ hours or until it has doubled in size.

When dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour corn meal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in corn meal. Arrange rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size. Preheat the oven to 350 degrees. Uncover dough and bake for 35 to 40 minutes. When bread is done, take it out and let it cool for 10 to 15 minutes.

Katherine’s Corn Fritters

1 1/2 c cream corn

2 TB melted butter

1/8 c milk

2 eggs, beaten

1 c flour

3/4 tsp salt

1 tsp baking powder

Mix corn, milk, butter, and eggs. Add dry ingredients and mix until smooth. Drop by tablespoons (I made them larger) into deep hot oil (375 degrees) until golden brown (approx 2 min). Serve immediately with honey or maple syrup.

Melanni’s Focaccia Bread

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

Directions

1.       Dissolve yeast in warm water. Add sugar and oil and mix slightly.

2.      In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil and black pepper.

3  3.      Mix dry ingredients in with the wet ingredients until well mixed. Turn onto a lightly floured surface, and knead until smooth and elastic. 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 for 20 minutes.

4.     Preheat oven to 450. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

5.     Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Jessica’s Parmesan Breadsticks

Mix and let stand until it bubbles up and rises:

1T. yeast

2T. sugar

1 1/2c. warm water

Add and beat for 2-3 min:

1tsp. salt

3 1/2c. flour

Let rise approx 45 mins.

In the mean time melt 1/4c. butter (opt. add garlic salt to butter).  Brush melted butter over cookie sheet.

Roll the dough out to cover cookie sheet, brush top of dough with remaining melted butter.  Top with parmesan cheese and a little more garlic salt, if desired.

Cut in long strips with pizza cutter, then across the short way.

Bake at 400 for 10-12 mins.

Sai’s Alton Brown Pumpkin Bread

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded fresh pumpkin
• 1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.