Soup recipes from our RS Harvest Dinner

Thanks to Chris Hansen, the RS activity committee and all of you who helped with food assignments for the RS Harvest Dinner!

We've had requests for the soup recipes so here they are...

Chicken Corn Chowder Soup – 30 minutes

Amy Ingram

2 T. butter

¼ c. chopped onion

¼ c. chopped celery

1 jalapeno pepper, seeded and minced

2 T. flour

3 c.  2% reduced fat milk

2 c. chopped roasted skinless, boneless chicken breasts, about 2 breast halves

1 ½ c. fresh or frozen corn kernels (about 3 ears).

1 tsp. chopped fresh thyme OR ¼ tsp. dried Thyme

¼ tsp. ground red pepper

1/8 tsp. salt

1 (14 ¾ ounce) can cream style corn

Melt the butter in a large dutch oven over medium heat. Add onion, celery and jalapeno. Cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick, about 5 minutes.

Broccoli Cheese Soup                                

Debbie Bell

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Pot #1

Ingredients:

2 qt. water                                           4 chopped carrots

3 T. Chicken bouillon                          4 chopped potatoes

4 T. Flour                                            1 large onion

1 cup chopped celery

1 bunch fresh broccoli-add about 30 minutes prior to serving so it’s still a little firm

Directions:

Boil until vegetables are done.

Pot #2

Ingredients:

2 qts. ½ & ½  (or 1 qt milk & 1 qt. ½ & ½ )

1 jar cheese whiz

½ c. butter

Directions:

Heat until warm, add to the first pot.

Hamburger soup 

1 lb. hamburger, browned in large kettle, drain off fat

2 cups cubed potatoes                                      3 medium carrots, diced

3/4 c. diced celery                                            1 quart canned tomatoes

2 medium onions, chopped                              2 Tbsp. minced onion (I use more)

2 Tbs. mined green pepper                              1 cup chopped green cabbage

1 small garlic button                                        1 tsp. Worcestershire sauce

1/4 c. pearl barley, raw rice  or elbow macaroni

1 to 2 quarts water                                           1 can tomato soup, plus 1 can water

1 tsp. sugar                                                       2 tsp. salt or to taste

1/4 tsp. pepper                                                 1 large bay leaf

2 Tbs. dried parsley                                         dash of allspice

Put all together and boil.  Turn to simmer until vegetables are to desired tenderness.

Cinnamon Scented Applesauce Ornaments

These are so fun and smell SO good!

Cinnamon Scented Applesauce Ornaments

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4 oz. can (approximately 1 c.) cinnamon
1 tbsp. ground cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue

Combine ingredients. Work 2 to 3 minutes (knead) or until smooth. Roll out to 1/4 inch thickness, do not roll any thinner. Use cookie cutters (Christmas type). Let air dry for 24 hours or in a low oven bake at 200 degrees for a couple of hours until dried out. Be sure to put hole in ornament to hang it with prior to drying process.

I use a drinking straw to poke a hole in the ornament prior to drying.  I use a baking rack lined with an old paper bag.  The baking rack will leave an imprint on the ornament if you don’t cover it.  If using an old paper bag, be sure to cut it up so the seams on the bag don’t leave an imprint on the ornament.

~Cathy Jarvis

Cauliflower Salad!

Sister Ryan served this salad at the ward B-Q and it was so delicious! Ward members requested this recipe as well as others that were served that night. If you brought a salad to the ward B-Q, we'd love to have the recipe! Just email recipes to parish@sfcn.org. 

 

Cauliflower Salad from Sister Annette Ryan's kitchen

2 heads of fresh cauliflower
1- 8 oz pkg. of fresh mushrooms

Boil cauliflower and mushrooms in salt and 1/4 cup vinagar until tender. Drain and cool or run under cold water.

Mix the following and place in fridge for 2 hours or until chilled:
About 1 cup miracle whip
1/4 cup honey mustard
1/4 cup stone ground dijon mustard
3 heaping Tbs. dill relish (can use chopped pickles)
3 heaping Tbs. sweet relish
6 cloves pickled diced garlic
1 tsp. salt
1 tsp. pepper
1 tsp. Onrea (found in the meat department)
1-2 bunches of green onions, chopped
Optional additions: boiled egg, black or green olives. Can use canned mushrooms instead of fresh. 

Stir into cauliflower and mushrooms and enjoy!