My sister Katelyn gave me this great recipe to replace all of your Cream of.....(you fill in the blank) soups. I was impressed. I plan to experiment by flavoring it to fit my needs. (I'm thinking that dehydrated veggies would be a great addition before it is reconstituted or fresh ingredients after it is reconstituted.) Let me know how it works for you and how you use it. Use your imaginations ladies!
Cream Base for Basic Sauces and Soups
2 c. powdered milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
1-2 T. onion flakes
optional 1 T. Italian Seasoning
This dry mix will make the equivalent of 9 cans of cream soup. Store in an airtight container.
To reconstitute the equivalent of 1 can add 1/3 c. dry mix to 1 1/4 c. cold water and mix well until it is thickened.
Thursday, July 30, 2009
Tropical Chicken-- Paz Sundiam
This recipe is not vegetarian, but as you know we take any great recipe ANYTIME! Thanks Paz for a fun new recipe!
Ingredients: 1 1/4 kilo chicken breast(boiled then cut cubes)
1 stick butter
1 onion chopped
3 cups diced carrots
1 cup sweet peas
1 can mushroom (diced)
1 can water chestnuts diced (optional)
1 can cream of mushroom (campbells)
1 can cream corn
1 can whole kernel corn
1 1/2 cup heavy cream
salt and pepper to taste
mashed potato
Procedure:
-saute onions in butter
-add the carrots until half cooked
-then add the chicken, mushroom., peas. water chestnut and whole corn. Cook for 2 mins
_then add the cream of mushroom, cream corn and the heavy cream, salt n pepper to taste. Let it simmer 5mins DONE
put on your baking dish then top it with mashed potato. bake 350degrees 25-30 mins
Ingredients: 1 1/4 kilo chicken breast(boiled then cut cubes)
1 stick butter
1 onion chopped
3 cups diced carrots
1 cup sweet peas
1 can mushroom (diced)
1 can water chestnuts diced (optional)
1 can cream of mushroom (campbells)
1 can cream corn
1 can whole kernel corn
1 1/2 cup heavy cream
salt and pepper to taste
mashed potato
Procedure:
-saute onions in butter
-add the carrots until half cooked
-then add the chicken, mushroom., peas. water chestnut and whole corn. Cook for 2 mins
_then add the cream of mushroom, cream corn and the heavy cream, salt n pepper to taste. Let it simmer 5mins DONE
put on your baking dish then top it with mashed potato. bake 350degrees 25-30 mins
Red-and-White Mostaccioli--Amanda Blazzard
I wanted to submit this wonderful recipe from Liz Edmunds cookbook, The Food Nanny Rescues Dinner. For those of you who don't know Liz she is an amazing lady! She is a member of the Woodland Ward and an amazing cook, not to mention, author of her own cookbook....I highly recommend it! It is available on Amazon or at Costco...it's a great buy and a wonderful gift!
1 lb. uncooked mostaccioli or other tubular pasta
Alfredo Sauce, divided (recipe below)
1 (26 oz.) jar meatless spaghetti sauce (my personal favorite is Newman's Own Marrinara)
OR 3 c. homade sauce, divided
3 c. shredded mozzarella cheese, divided
1. Preheat the oven to 350 degrees
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare Alfredo sauce.
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 c. of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
Serve with a tossed green salad and Italian or French bread.
Note: This dish can be made ahead of time. Refrigerate until ready to bake. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.
Alfredo Sauce:
1/2 cup (1 stick) butter
1 (3 oz.) package cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 c. grated Parmesan cheese
Salt and ground black pepper
Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
1 lb. uncooked mostaccioli or other tubular pasta
Alfredo Sauce, divided (recipe below)
1 (26 oz.) jar meatless spaghetti sauce (my personal favorite is Newman's Own Marrinara)
OR 3 c. homade sauce, divided
3 c. shredded mozzarella cheese, divided
1. Preheat the oven to 350 degrees
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare Alfredo sauce.
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 c. of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
Serve with a tossed green salad and Italian or French bread.
Note: This dish can be made ahead of time. Refrigerate until ready to bake. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.
Alfredo Sauce:
1/2 cup (1 stick) butter
1 (3 oz.) package cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 c. grated Parmesan cheese
Salt and ground black pepper
Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
Ratatouille--Katelyn Frederickson
This meal was considered to be a peasant's dish because there is no meat in it. The poor could only eat what veggies they had!
2 T Olive oil
3 Cloves garlic, minced
2 tsp. dried parsley
1 Eggplant, cut into 1/2 inch cubes
Salt to taste
1 C grated Parmesan cheese
2 Zucchini, sliced
1 Large Onion, sliced into rings
2 C Sliced fresh mushrooms
1 Green bell pepper, sliced
2 Large tomatoes, chopped
Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with `1 T olive oil.
Heat remaining oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
Note from Amanda: Thanks Kate! This recipe was submitted by my sister Katelyn! Gotta love her!
2 T Olive oil
3 Cloves garlic, minced
2 tsp. dried parsley
1 Eggplant, cut into 1/2 inch cubes
Salt to taste
1 C grated Parmesan cheese
2 Zucchini, sliced
1 Large Onion, sliced into rings
2 C Sliced fresh mushrooms
1 Green bell pepper, sliced
2 Large tomatoes, chopped
Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with `1 T olive oil.
Heat remaining oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
Note from Amanda: Thanks Kate! This recipe was submitted by my sister Katelyn! Gotta love her!
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