Italian Sausage Soup
From Shirley Pope
1 tablespoon olive oil
1/2 pound fresh white mushrooms, thinly sliced
1 onion, chopped
1 carrot, chopped
2 garlic cloves, minced
1 pound sweet Italian turkey sausage, crumbled
4 cups low-sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 (8-ounce) can tomato sauce
1 zucchini, cubed
1 yellow squash, cubed
1/4 pound fresh green beans, cut into 1 1/2 inch pieces
1/2 (9-ounce) package fresh cheese tortellini
3 tablespoons minced basil
2 tablespoons grated parmesan cheese
1/2 teaspoon ground pepper
Heat the oil in a large nonstick saucepan over medium-high heat. Add the mushrooms, onion, carrot and garlic. (I'd wait till last 60 seconds or so to add garlic...gets bitter if it's browned). Cook, stirring frequently, until the vegetables are tender, about 10 minutes.
Add the sausage and cook, breaking up the sausage with a wooden spoon, until browned, about 8 minutes.
Add the broth, tomatoes, and tomato sauce; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes. (I add the veggie sausage mix to the broth mix in soup kettle after cooking veggie mix)
Stir in the zucchini, yellow squash, green beans, and tortellini; return to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables and tortellini are tender, about 8 minutes. Remove from heat; stir in the basil, parmesan cheese and pepper.
Makes 6 servings. Per serving: (generous 1 1/2 cups) 250 Cal, 9 g. fat, 3 g sat. fat, 0 gr trans fat, 53 mmg Chol, 667 mg Sod, 24 g Carb, 5 g Fiber, 21 g Prot, 109 mg Calc. Points value 5
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Chicken Salad
with an oriental twist
From Ruth Lovell
White meat chicken (I used beast meat from roasted chicken from Sam’s)
Fresh Cilantro
Fresh Basil
Small piece of fresh ginger (peeled)
Fresh Garlic clove
Roasted Sesame Oil
Chili Oil
Soy Sauce
Peanuts shopped fine
Salt & Pepper
The proportions of each of the above can be changed to suit your taste.
I used about 4 cups chicken, ½ cup fresh cilantro, ½ cup fresh basil, 1 piece of ginger about the size of a tsp. , one garlic clove and about ½ cup peanuts; then about 2 tsp soy sauce, and 2 tablespoons roasted peanut oil and 1 tablespoon chili oil. If the salad is too dry add more roasted peanut oil.
Roasted peanut oil is “Loriva” brand from Fresh Market. The key is the ROASTED peanut oil. I put all the ingredients except the chicken in a food processor until the peanuts were shopped coarsely and then poured it over the chicken. If you want it hotter, add more chili oil.
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Chile and Cheese Enchiladas
From Shirley Pope
1 cup sour cream
1 cup small curd cottage cheese
1/2 envelope dry onion soup mix
1/2 cup chopped green onions, including tops
2 (10 oz) can red enchilada sauce
1 dozen corn tortillas
1 (4 oz) can mild green chilies
8 ounces shredded Monterey jack cheese
In a small bowl, stir together sour cream, cottage cheese, chilies, onions, and onion soup mix. Blend well and set aside. Pour 1/2 cup of the enchilada sauce over the bottom of a lightly greased 7 x 11-inch baking dish, and set aside.
Wrap tortillas in paper towels (damp) and microwave on high for 1 minute, or until tortillas are softened. Do not overheat. To assemble enchiladas, place 3 T of the sour cream mixture down the center of the tortilla and sprinkle with 2 T of the cheese. Roll to enclose, and arrange seam side down in sauce in casserole dish. Pour remaining sauce over all. Cover loosely with plastic wrap. Microwave on high for 10-12 minutes rotating dish ¼ turn after 5 minutes or until hot. Sprinkle with remaining cheese and let stand covered for 5 minutes. |
Pineapple Pecan Cake
From Marcia Case
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 cup chopped pecans
1 20oz can pineapple, crushed
1 8oz pkg cream cheese
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla
pecans chopped, for top of cake
Mix all ingredients flour thru pineapple by hand. Pour into 9x13 greased and floured pan. Bake at 350 degrees for 40 to 45 minutes.
Mix frosting ingredients (cream cheese thru vanilla). Frost while still warm. May add chopped pecans on top of icing if desired. |
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Rhubarb Muffins
From Shirley Pope
1 1/2 C brown sugar
2 1/2 C flour
1/2 C oil
1/2 tsp salt
2 tsp vanilla
1 tsp soda
1 egg
1 tsp baking powder
1 C buttermilk OR sour milk
1 1/2 C finely diced rhubarb
Mix all together well, then put into muffin cups and sprinkle the following mixture on top:
1 tsp cinnamon
1 tbs margarine
1/3 C sugar
Bake until done at 350 degrees
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Cheater Fudge
From Ruth Lovell
On Paula's party TV show, she told how to make "Cheater Fudge".
Take one package of chocolate morsels (the kind you like). I used milk chocolate.
Take one package the same size of butterscotch morsels.
Mix together and microwave for 1 to 2 minutes. Try stirring them after one minute etc and continue microwaving until they stir together. Then add nuts. Pour into a buttered pan and let sit until hard.
Couldn't be easier or better. What a surprise that it was so easy to make.
CONDENSED VERSION:
Take one package each (same size) chocolate and butterscotch morsels and melt.
Add nuts and allow to set.
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