Recipes from October Meeting (soups and bread)

Well ladies, I FINALLY took the time to sit down and get these recipes posted.  I know you said you would email me the recipes and I think that would be best next time, but my typing skills needed practice anyway. ;)  I hope you all enjoyed getting together as much as I did.  I know it was a little loud and crazy with all of the kiddos but I still enjoyed my time getting to have some normal adult conversation and eating a really yummy lunch with all of you.  I look forward to the next meeting at Miriam's home in November.  She'll be posting something about that coming up soon.


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.

BREADSTICKS (Sara Havey) recipe to come:

WHITE CHICKEN CHILE (Miriam Deru)

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.

DOUBLE CORN BREAD (Miriam Deru)

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.

WHEAT BREAD (Janna Mangum)

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.

CHICKEN CORN CHOWDER (Karlie Himle)

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.

PUMPKIN SOUP (Karalee Monson)

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.