Cream of Any Vegetable Soup - Recipe

This is my FAVORITE recipe.  I just put in whatever vegetables I have in the fridge/freezer that need to be used.  I've used any and every vegetable and it never fails!

Cream of Any Vegetable Soup

Sidney Christensen

1 cup chicken broth
3 cups of vegetables  (For Wednesday evening I used broccoli, asparagus, carrots and celery)
3 TBSP flour
1/4 cup butter
2 cups milk
1 cup cheese
8 ounces of sour cream

Boil and vegetables and chicken broth for 20-25 minutes until soft.  Pour in a blender and blend together.  In the same pan you cooked the vegetables and chicken in, melt butter and add in the flour.  Add in the milk and cook until mixture thickens.  (Do not boil!)  Add in the pureed vegetables, cheese, and sour cream and heat until warm. 

I usually double the recipe so we have leftovers for a day or two!

NOTE:  For an extra delicious taste, cook bacon with the vegetables and chicken broth.  It adds a wonderful flavor!

Chicken Enchilada Soup Recipe

Chicken Enchilada Soup

Gail Glover

1 Tbsp. olive oil
1 lb. boneless chicken
½ c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina

Add oil to large pot over medium heat. Add chicken; cook thoroughly;
set aside. Add onions and garlic; saute’. Add broth.
Separately, combine masa and 2 c. water in bowl. Whisk until
blended.

Add masa mixture to pot. Add remaining water, enchilada sauce,
Velveeta cheese, and spices. Bring to a boil. Shred chicken and add
to pot. Reduce heat to simmer for 30 minutes. Garnish with: cheese,
tomatoes, avocadoes, sour cream, corn chips.

1 cup enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
½ tsp. cumin
3 c. water

Orzo Salad

Orzo Salad
by Nancy Kimmerle

a package of orzo pasta, cooked and cooled
craisins, lots
1 onion, diced
1 reed pepper, diced
sliced almonds or pinenuts (I brought these and forgot to put on at the last minute)
grated carrots, diced cucumbers, anything

Dressing:

1/2 cup sugar

1/2 cup vinegar

1/4 cup olive oil

1 tsp salt

pepper

BASIC PESTO SAUCE

BASIC PESTO SAUCE by Nancy Kimmerle
This is made in a blender or food processor 

2 cups lightly packed fresh basil leaves, washed and thoroughly dried
1 cup (3 oz) grated Parmesan cheese
½ cup olive oil
8 walnuts
1½ Tbs pine nuts

Place basil, Parmesan, walnuts, pine nuts and oil in a blender or food processor.  Process until basil is finely chopped.  I do add a little water if needed.  Use pesto at once or place in small jars, adding a thin layer of olive oil to each jar to keep pesto from darkening; refrigerate for up to a week, or freeze for longer storage.  Yield: about 1⅓ cups.

Dip for Crackers

Dip for Crackers
by Nicole Brown

2 8 oz pkgs  cream cheese
1 cup sour cream
Bacon bits
Grated cheese
1 pkg ranch dressing mix

  Mix ingredients to taste. Use less cream cheese if a more sour cream taste is preferred.

Fresh Peach Desert

Fresh Peach Desert
(This is my variation on Linda Halliday's recipe)
Janet Wilcox

Crust: 2 c. wholewheat flour (I use hard white wheat)
2 cubes melted butter
½ C. brown sugar.
1 C. rolled oats
Mix until crumbly and pat into cookie sheet.  Bake at 350 for 10 min.

Filling: 2 C.water
1 large pk orange jello (or 1 reg small + 1 sugar free small)
1/2 C. sugar  (omit if peaches are sweet)
2 T. corn starch
Mix and boil til clear, then cool
Add 4+ Cups peaches sliced. Pour over cream cheese filling


Cream cheese filling– spread this on baked crust:
Mix together until smooth:
1 large pkg cream cheese  (I used 1/2 cream cheese & 1 small vanilla yogurt)
½ C. powdered sugar
8 oz of whipped cream

Sweet Potato Salad Recipe

Sweet Potato Salad 
by Debbie Christiansen

5 cups peeled, cubed sweet potatoes or yams
1/2 cup chopped celery
1/2 cup chopped red onion
3 T finely diced bread and butter pickles
2/3 cup homemade mayonnaise
(1 tsp prepared yellow mustard - optional)
salt and pepper to taste

Place cubed peeled sweet potatoes in large pot of cool water; bring to noil and cook for 3-5 minutes or junst until fork tender. Drain in colander, rinse with cold water until cool enough to handle. Drain well and refrigerate for a few hours.

In large bowl, combine remaining ingredients except salt and pepper and mix well. Gently stir in the potatoes, add salt and pepper to taste.  8 servings

Punch Recipe from Vicky!

Vicky's Hot Cranberry Punch

1 gal hot water
3 cups sugar
1/2 gal cranberry juice
1 12-oz concentrated frozen orange juice
1/2 cup concentrated lemon juice
24 whole cloves
1 cup Starlite peppermints

Place everything in a 2-gal pan. Heat on low, stirring occasionally, until mints are melted. Yield: 7 qts.

Cafe Rio Dressing

Cafe Rio Dressing
by Janet Wilcox

Make up 1 buttermilk ranch dressing packet
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

Cafe Rio Shredded Chicken
by Janet Wilcox

1 (8 ounce) bottle kraft zesty Italian dressing
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breasts

Directions:

Cook all together in a crock pot for 4 hours on low.
Shred meat.
Cook 1 additional hour.

Serve with tortillas, beans, lettuce, tomatoes, etc, as a salad, burrito, or taco.

Gail’s Guacamole

Gail's Guacamole
by Gail Glover

Chop together:
3 green onions
1 sm. dried red pepper (optional) 4-6 avocadoes

Add:
1 tsp. salt
2 Tbsp. mayonnaise
4 drops Tabasco
1 small tomato
2 tsp. lemon juice
1 tsp. salad oil

Fresh Vegetable Dip - Gail Glover

Fresh Vegetable Dip
by Gail Glover

1 can chopped green chilies
3 finely chopped tomatoes
1 can chopped olives
2 Tbsp. vinegar
Garlic salt (to taste)
3 small chopped green onions
1 Tbsp. oil
Salt and Pepper (to taste)

Stir all ingredients together. Let set at least one hour in fridge. Serve with tortilla
chips.

Black Bean and Corn Salsa Recipe

Black Bean and Corn Salsa

from Gayle Marian

1 can black beans, rinsed well and drained

1 can whole kernel corn, drained

2 lg. tomatoes, diced

2 lg. avocados, diced (optional)

1 small bunch green onions, chopped

1 medium bunch cilantro, chopped

dash salt (opt.)

1 pkg. Good Seasons Italian dressing mix, prepared as directed.

Mix first 7 ingredients together. Add the prepared Italian dressing (or, if you want, bottled Italian dressing). Dip regular tortilla chips and avocado tortilla chips in salsa and enjoy.

Recipe for Bobbie Holt's Fruit Dip

Several guild members asked for Bobbie Holt's Fruit Dip recipe served at our January meeting.  Bobbie has graciously provided it for us!


Fruit Dip

1 8 oz cream cheese
1/2 c. brown Sugar
1/4 c. powdered sugar
1 tsp. vanilla
4 oz toffee bits (Butterfingers work)
1/2 C. dream whip
Get cheese to room temperature, then mix with next 3 ingredients.  When well blended fold in toffee bits and dream whip.  Serve with fresh fruit.