1 box broccoli - cooked, drained, chopped
1 can cream of mushroom soup
2 Tbsp. margarine
Milk - Amt. needed for consistency you like.
Mix all ingredients together. Heat & season
to taste.
Recipe from Halifax Baptist Church Cookbook
Spring Blossoms
Tuesday, January 8, 2008
CORN & CRAB SOUP
Be sure to use white corn—it's sweeter.
Ingredients:
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crab meat, flaked
Preparation:
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center
BON APPETIT TEST KITCHEN
Ingredients:
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crab meat, flaked
Preparation:
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center
BON APPETIT TEST KITCHEN
FRENCH ONION SOUP
1 med yellow onion
1 med red onion
1 med leek (white Portion)
5 green onion tops
1 garlic clove, minced
2 tbsp. butter
2 cabs beef broth (14½ oz)
1 can beef consume (10½ oz)
1 tsp. Worcestershire
½ tsp. nutmeg
4 oz shredded Swiss cheese
6 slices of french bread
Parmesan Cheese
Slice all onion thin. Over medium heat saute
onions and garlic in butter for 15 Min's,until
tender. Add broth, consomme, Worcestershire and
nutmeg. Bring to a boil. Reduce heat and simmer
for 30 minutes. Sprinkle 1 Tbsp of Swiss cheese
in bottom of 6 oven proof bowls. Top each with
slice of french bread. Sprinkle with remaining
Swiss cheese and Parmesan cheese. Broil until
cheese melts.
Recipe for Halifax Baptist Church Cookbook
1 med red onion
1 med leek (white Portion)
5 green onion tops
1 garlic clove, minced
2 tbsp. butter
2 cabs beef broth (14½ oz)
1 can beef consume (10½ oz)
1 tsp. Worcestershire
½ tsp. nutmeg
4 oz shredded Swiss cheese
6 slices of french bread
Parmesan Cheese
Slice all onion thin. Over medium heat saute
onions and garlic in butter for 15 Min's,until
tender. Add broth, consomme, Worcestershire and
nutmeg. Bring to a boil. Reduce heat and simmer
for 30 minutes. Sprinkle 1 Tbsp of Swiss cheese
in bottom of 6 oven proof bowls. Top each with
slice of french bread. Sprinkle with remaining
Swiss cheese and Parmesan cheese. Broil until
cheese melts.
Recipe for Halifax Baptist Church Cookbook
CHILI SAUCE
1 lb ground beef
1 lb extra lean ground beef
In fry pan let meat cook until all meat changes color.
Stir often. Then ADD:
2 can tomato sauce (8 oz)
½ cup catsup
1 Tbsp chili powder
1 Tbsp worcestershire sauce
Salt & Pepper to tast
2 oz cheddar cheese,extra sharp, diced
1 Tbsp bacon dripping
Simmer on low heat for 30 mins or longer. Serve
hot over cooked spaghetti or loaf bread.
Recipe from Recipes from Halifax Baptist Church Cookbook.
1 lb extra lean ground beef
In fry pan let meat cook until all meat changes color.
Stir often. Then ADD:
2 can tomato sauce (8 oz)
½ cup catsup
1 Tbsp chili powder
1 Tbsp worcestershire sauce
Salt & Pepper to tast
2 oz cheddar cheese,extra sharp, diced
1 Tbsp bacon dripping
Simmer on low heat for 30 mins or longer. Serve
hot over cooked spaghetti or loaf bread.
Recipe from Recipes from Halifax Baptist Church Cookbook.
HOLIDAY CHILI
1 lb pork sausage
1 lb. ground beef
2 15-oz cans kidney beans
1 28 oz can tomatoes (cutup)
1 6 oz can tomato paste
1 cup chopped onion
2 cups chopped green peppers
1 cup sliced celery
2 cloves garlic (minced)
2 tsp. salt
2 tsp chili powder
In pan cook sausage and ground beef, until browned.
Drain off excess fat. Transfer meat to crockery cooker.
Stir in remaining ingredients. Cover and coo on low heat
for 8-10 hours in crock-pot.
1 lb. ground beef
2 15-oz cans kidney beans
1 28 oz can tomatoes (cutup)
1 6 oz can tomato paste
1 cup chopped onion
2 cups chopped green peppers
1 cup sliced celery
2 cloves garlic (minced)
2 tsp. salt
2 tsp chili powder
In pan cook sausage and ground beef, until browned.
Drain off excess fat. Transfer meat to crockery cooker.
Stir in remaining ingredients. Cover and coo on low heat
for 8-10 hours in crock-pot.
CHEESEBURGER SOUP
½ lb.ground beef
3/4 cups shredded carrots
3/4 cups chopped onions
3/4 cup diced celery
1 tsp. dried basil
1 tsp dried parsley flakes
4 tbsp. butter, divided
3 cups chicken broth
4 cups diced,peeled potatoes
¼ cup all-purpose flour
8 oz. processed Am. cheese, cubed
1½ cups milk
¾ tsp. salt
¼ to ½ tsp. pepper
¼ cup sour cream
In a 3 qt saucepan, brown beef; drain and set
aside in separate bowl. In the
same saucepan, saute onion, carrots, celery,
basil, and parsley in 1 Tbsp. butter unti
vegetables are tender, about 10 mins. Add
broth, potatoes, and beef: bring to a boil.
Reduce heat: cover and simmer 10-20 mins or
until potatoes are tender. Meanwhile, in
small skillet, melt remaining butter. Add
flour, cook and stir 3-5 minutes or until
crumbly. Add to soup. Bring to boil. Cook
and stir 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper. Cook
and stir until cheese melts. Remove from
heat and blend with sour cream.
Recipes from Halifax Baptist Church Cookbook
3/4 cups shredded carrots
3/4 cups chopped onions
3/4 cup diced celery
1 tsp. dried basil
1 tsp dried parsley flakes
4 tbsp. butter, divided
3 cups chicken broth
4 cups diced,peeled potatoes
¼ cup all-purpose flour
8 oz. processed Am. cheese, cubed
1½ cups milk
¾ tsp. salt
¼ to ½ tsp. pepper
¼ cup sour cream
In a 3 qt saucepan, brown beef; drain and set
aside in separate bowl. In the
same saucepan, saute onion, carrots, celery,
basil, and parsley in 1 Tbsp. butter unti
vegetables are tender, about 10 mins. Add
broth, potatoes, and beef: bring to a boil.
Reduce heat: cover and simmer 10-20 mins or
until potatoes are tender. Meanwhile, in
small skillet, melt remaining butter. Add
flour, cook and stir 3-5 minutes or until
crumbly. Add to soup. Bring to boil. Cook
and stir 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper. Cook
and stir until cheese melts. Remove from
heat and blend with sour cream.
Recipes from Halifax Baptist Church Cookbook
SMOTHERED PORKCHOPS
6 Pork Chops
Prepared mustard
seasoned flour
2 t. fat
1 can cream of chicken soup
rice or noodles
Spread chop with prepared mustard
Dip in flour and brown in fat.
Place in casserole dish and cover
with soup. Bake uncovered at 350ยบ
for 1 hour. Serve over rice or
noodles.
Prepared mustard
seasoned flour
2 t. fat
1 can cream of chicken soup
rice or noodles
Spread chop with prepared mustard
Dip in flour and brown in fat.
Place in casserole dish and cover
with soup. Bake uncovered at 350ยบ
for 1 hour. Serve over rice or
noodles.
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