CREAMY CHICKEN RICE SOUP (Becky Sellers)
1/2 C. chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1/2 tsp. minced garlic
1 Tbsp. canola oil
2 cans (14 1/2 oz. each) chicken broth
1/3 C. uncooked white rice
3/4 tsp. dried basil
1/4 tsp. pepper
3 Tbsp. flour
1- 5 oz. can evaporated milk
9 oz. diced cooked chicken
In a large saucepan saute the onion, carrot, celery and garlic in oil until tender. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat: cover and simmer for 15 minutes or until rice is tender. In a small bowl, combine the flour and milk until smooth: stir into soup. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in chicken: heat through. Yield: 5 servings.
In a large pot, saute:
1-2 lbs. chicken (bite-sized pieces)
1 med. onion
1 1/2 tsp. garlic (2 cloves)
1 Tbsp. olive oil
Add:
2 cans Great Northern Beans (drained)
1 can (14 oz.) chicken broth
1-2 cans diced green chilies (drained)
1 tsp. salt
1 tsp. cumin
1/4 tsp. cayenne pepper (or ground red pepper if you prefer it less hot)
1/2 tsp. pepper
1 tsp. oregano
Simmer 30 minutes, then add:
1/2 cup warm whipping cream or whole milk and 1 c. sour cream.
Preheat oven to 400 degrees. Melt 1 Tbsp. butter in a 9 in. round baking pan. Swirl to coat.
In a medium bowl combine:
1 c. flour
3/4 c. corn meal
2-3 Tbsp. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
In a small bowl combine:
2 beaten eggs
1 c. milk
1/4 c. cooking oil
Add egg mixture all at once to flour mixture. Stir just until moistened. Add:
1/2 c. frozen whole kernel corn, thawed
Pour batter into hot pan. Bake 15-20 minutes.
In a 2 cup measuring cup:
3/4 c. warm water
1 Tbsp. yeast
1 Tbsp. sugar
In a large mixing bowl:
2/3 c. salad oil
2 tsp. salt
1/4 c. honey
2 c. hot tap water
Mix and add to liquid:
1/2 c. powdered milk
1/2 c. gluten flour
2 Tbsp. dough enhancer
1 c. white bean flour
Mix well and add yeast. Add white wheat flour, just enough for the dough to start to pull away from the sides of the bowl as it's mixing. Knead 8-10 minutes in the mixer with dough hook, longer if hand kneading. Shape into 3 equal loaves and place in greased loaf pans. Let rise until double in size. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 10 more minutes. Butter top while hot. Remove from pans and let cool on wire rack until stone cold before bagging.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor – but doesn’t add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
Cook pumpkin or squash until tender. Puree. Use or freeze for later use.
(Canned would work just as good)
Saute onion until tender and puree. (I just use powder, it's easier.)
Melt 3 Tbsp. butter
Add 3 Tbsp. flour, make a roux
Add 3 c. milk (or cream if you're not on a diet)
Whisk until thickened.
Add:
3 c. pureed pumpkin or squash to roux mix.
Add salt, pepper, and a dash of basil to taste.
