GNOCCHI, SAUSAGE AND SPINACH SOUP

Potato gnocchi with spicy sausage, roasted red peppers and fresh baby spinach in a creamy broth.

INGREDIENTS:

1 yellow onion, diced

1 roasted red pepper, diced

olive oil, for sauteing

sea or Kosher salt and fresh black pepper

1 pound Italian sausage, ground or removed from casings, hot or sweet

4 cloves garlic, minced

1 teaspoon dried basil, crushed between fingers

32 ounces low-sodium chicken broth

1 pound potato gnocchi

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream (light is ok)

1 heaping tablespoon fresh basil, chopped

fresh grated Parmesan cheese, for serving

INSTRUCTIONS:

1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

Oyster Stew

This recipe is an Oliver family tradition.  (My family eats pop tarts for breakfast on Christmas morning, this took some getting used to.)  My husband's great grandfather served a mission in Ireland and this is the Christmas morning tradition that is the result.  There are two really important things to remember: Don't skimp on the cream, and don't look too closely at the oysters, they aren't pretty.  I took this recipe from the Fannie Farmer Cookbook (1990).

2 cups milk
2 cups light cream
2 cups shucked or canned oysters and their juice
Salt
3 tablespoons butter

Heat the milk and cream in a pot; do not boil.  Add  the oysters and any oyster juice and simmer for 5 minutes.  Season to taste with salt.  Add the butter, heat until it melts, and serve very hot.

We like it with plenty of oyster crackers.  (And pop tarts on the side.)

Merry Christmas!!
from Bernice Oliver

Spicy Cheeseburger Soup

Served at the Ward Chili Cook off, March 2012

Adapted from Taste of Home

Ingredients

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped (I used jalapeno slices from a jar and minced them)
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt ( I ended up adding just a little more salt at the end, so you can salt to taste)
• 1/4 tsp pepper
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1 tsp chili powder (I added this for the chili cook off, it was not in the original recipe)
• 1/2 pound sliced bacon, cooked and crumbled (as a garnish) I did not add this at the cook off.

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. (There will be just enough water to cover the vegetables.) Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving.
• 
  
• Yield: 6-8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein

Janelle Openshaw

White Chicken Chili

Approximate ingredients

2 sticks butter

1/3 cup flour

1/2 yellow onion

1 pint heavy cream

1 quart whole milk

1 1/2 tsp chicken bouillon

40 oz. can great northern beans

18 oz diced cooked chicken

8 oz can diced green chilies

1 cup monterey jack cheese

1 heaping tsp minced gaarlic

1 Tbsp ground white pepper

1/2 tsp seasoning salt

1/2 tsp Worcestershire sauce

1/2 tsp Tabasco sauce

Instructions

Place butter and onion in a large pot. Heat on medium until butter is melted and onions are sauteed. Take off heat and stir in flour until you get a roux (thick paste). Add milk and heavy cream. Heat slowly on medium, repeatedly stirring. As it heats, the milk and heavy cream will thicken. Once thick, add chicken bouillon and stir. Then add strained and rinsed great northern beans, chicken, green chilies, and stir. Once heated again, add cheese, garlic and stir. When the cheese is melted, add white pepper, seasoning salt, Worcestershire sauce, and Tabasco sauce. Stir occasionally until fully heated.

Brian VanderBee

This recipe won the chili cook off a few years ago.

For a recent Relief Society activity I (Bernice) used this recipe as an example of exchanging food storage items in favorite recipes. Here are my substitutions:

3/4 cup butter

1/2 cup flour

1 can evaporated milk

4 cups water (save from cooking chicken or beans)

1 1/2 cup powdered milk

3-4 cups dried great northern beans (how beany do you like it?)

The rest of the ingredients are the same except that I prefer less pepper and more salt.

Soak beans over night. Rinse. Cook beans in large pot until soft, about an hour. Cook chicken in water until done. Save chicken broth. Add water from cooking beans until you have 4 cups. Put reserved water and powdered milk in blender and blend until well mixed. Now you can follow Brian's instructions from the beginning using evaporated milk instead of cream and reconstituted powdered milk instead of whole milk. Honestly, his tastes better, but this is also very good.

Tortellini Soup

2 Tbs olive oil
2 oz Pancetta or Bacon, finely diced. (I used pre-cooked crumbled bacon)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 1/2os) chicken broth (I used three cups water and 3 tsp chicken bullion)
2 tsp Italian seasoning
1 package (9oz) cheese tortellini ( I used a 19oz bag of frozen tortellini)
1 can (28oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped (I used 3/4 bag of fresh baby spinach)
Salt and pepper to tastee (I only needed to use a little)
1 cup freshly shredded parmesean cheese (I used the grated stuff from the can :)

Heat the olive oil in a large soup pot over meduim heat. Add pancetta (or bacon). Cook until crisp (mine was pre-cooked so I just threw it in) Add onion and cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoing; bring to a boil and simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortelini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add chopped spinach and cook just until wilted. Season with salt and pepper. Garnish with parmesean cheese and serve with your favorite bread

Janelle Openshaw

Chicken and Wild Rice Soup

1 onion
2 carrots
3 celery sticks
1/2 c. butter
2/3 c. flour
6 c. water
1 Tbsp. McCormick chicken base or 4 bouillon cubes
2 pkgs. Rice-A-Roni long grain and wild rice
2 to 4 chicken breasts, cooked and chopped (I usually boil and shred my chicken)
2 c. half & half
1 tsp. salt
1 tsp. pepper

Directions:
Chop vegetables and place in large soup pot. Melt butter and saute vegetables until tender. Add flour and stir until vegetables are coated. Slowly add water; stir vigorously until flour dissolves. Prepare Rice-A-Roni as directed on box, then add to the soup. Add the remaining ingredients and simmer on low until well blended.

Amie Hancock

Sweet & Sassy Chili

This chili took 2nd place at a ward chili cook off!

1 lb. hamburger
chopped onion
chopped green pepper
2 cans Kidney beans
2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)
1/2 cup ketchup
1/4 cup brown sugar
1 tsp mustard
2 Tbs vinegar
2 Tbs Chili powder
Salt & Pepper to taste


Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!

Celeste Smith

White Lightning Chicken Chili

This took 2nd place at one of the ward chili cook offs!

3 cups cooked chicken, cut or shredded (or pork)
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided
(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish OR stir in sour cream, cheese and cilantro ahead of time for a creamy version.

Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Janelle Openshaw

Three Bean Chili

1 teaspoon vegetable oil
½ medium onion chopped
1 pound hamburger
1 clove garlic, finely chopped
1 8 ¾ ounce kidney beans drained
2 8 ¾ ounce lima beans drained
1 8 ¾ ounce garbanzo beans drained
1 8 ounce can whole peeled tomatoes with liquid
2 tablespoons Cajun style barbecue sauce
1 8 ounce can tomato sauce
1 ½ teaspoon dried oregano leaf
1 ½ teaspoon salt
Grated Parmesan cheese
Dairy sour cream

In skillet add vegetable oil and sauté onion and beef over medium high heat, breaking up beef as it cooks. Cook until meat loses its pink color. Add garlic and sauté for 2 minutes. Combine in a 3 to 4 quart saucepan sautéed meat, kidney, Lima, garbanzo beans with tomatoes, tomato sauce, oregano leaf, cayenne pepper. Taste and add salt if needed. Bring to boil, reduce heat. Cover and cook gently for 2 hours. Serve with Parmesan cheese and a dab of sour cream on top of each serving. I like to use my crock-pot instead.

Sharon Lacher

Taco Soup

1 lb hamburger
1 onion, chopped
Brown together and drain off grease
Add;
2 cans kidney beans (undrained
1 can corn (undrained)
2 cans stewed or diced tomatoes (undrained), chopped up
1 envelope taco seasoning

Heat through. Top with grated cheese. Serve with tortilla or corn chips.

Janelle Openshaw

Amie Hancock makes the same recipe but also adds 1 pkt ranch dressing mix

Taco Soup

1 lb hamburger
½ c chopped onion
3 c chicken broth
2 16oz cans stewed tomatoes(Mexican flavored)
2 cans kidney beans
2 cans tomato sauce
1 envelope taco seasoning

Heat and serve over tortilla mix Heat and serve over tortilla chips. Tops with grated cheese, olives, and sour cream.

Jenn Shurtz

Emery Kid’s Favorite Chicken Soup

2 –3 chicken breast, cooked and chopped
5 – 6 carrots, sliced
1 onion, diced fine
4 – 5 stalks celery, chopped
3 chicken bouillon cubes
Salt and pepper to taste
Parsley, dried or fresh added at the end
Homemade noodles (recipe for double batch follows)

Homemade noodles:
2 eggs
4 Tbsp. Water or milk
1 tsp. Salt
2 cups flour.

Boil chicken breasts in a Dutch oven pan of water, about 11/2 inches from the top of pan with chopped onion and bouillon cubes. When chicken is done remove from liquid and let cool until it can be chopped. Add sliced carrots and celery to chicken broth. Cook until tender.

Homemade noodles: Mix all ingredients together and roll out thin on a floured counter. The children love to help make this soup because of all the chopping and cutting. Let the children use a pizza wheel cutter to cut the noodles into squares. Experiment with different size noodles to see what size your family prefers.

Add the noodles and chopped chicken to the pot. Bring to a boil. Then simmer for about 10 minutes, until noodles are done.

This soup can be thickened with a little cornstarch in water or for a richer flavor add a can of Cream of Mushroom or Cream of Chicken soup

Jan Emery

Soup in a Pumpkin

1 small pumpkin
1 onion, diced
1 lb hamburger
2 Tbs oil
2 Tbs soy sauce
2 Tbs brown sugar
1 can cream of chicken soup
1 ½ c cooked rice
1 8oz can sliced water chestnuts

Brown hamburger w/ onion in oil. Add rest of ingredients, Put in hallowed pumpkin. Bake at 350* for 30 min.

Jenn Shurtz

Cheese Soup

1/2 c Onion
1/2 c Celery
1/2 c Carrots
1/2 c Potatoes
4 T Butter
1 t Nature's Seasoning
1/2 c flour
2 c cold milk
1 can (14 oz) chicken broth
1 c Cheez Whiz
1/2 c Shredded Cheddar Cheese
Salt and Pepper to taste
Bacon bits

Fine chop or grate vegetables. Melt butter in a deep saucepan over low heat. Add vegetables and cook till tender, 5-10 min. Stir frequently. Sprinkle with Nature's Seasoning and stir to blend. Blend flour with milk until mixture is smooth. Stir into vegetables. Add chicken broth. Bring mixture to a boil over med heat. Stir soup until it thickens. Add Cheez Whiz and shredded cheddar, stir and simmer 5 min. until cheese melts and soup is smooth. Serve and top w/ bacon.

Jan Aamodt

Hamburger Soup

1 lb hamburger
¼ c rice
1 c chopped onion
5 c water
1 c diced potato
4 tsp salt
1 c carrots, chopped
¼ tsp basil
1 c cabbage
¼ tsp thyme
1 c chopped celery
1 bay leaf
4 c tomatoes

Brown together hamburger & onion. Add remaining ingredients and simmer till done. Serves 10

Janelle Openshaw

Potato & Broccoli Cheese Soup

2 lb bag frozen shredded has browns
10 oz pkg. match stix shredded carrots
16 oz pkg. frozen chopped broccoli
1 medium onion, chopped
2 tsp salt
6 c water
1 stick margarine
½ cup flour
3 c milk
4 chicken bouillon cubes
Salt and pepper to taste
16 oz pkg. Velveeta cheese, cubed

In a large soup pot, cook vegetables in water for 5-7 minutes or until tender. Set aside and do not drain. In a saucepan over low heat, melt margarine. Gradually blend in flour, cooking a few minutes to remove flour taste. Slowly stir in milk; add bouillon cubes. Cook, stirring often, until mixture has thickened. Add cheese and blend. Season to taste. Add to the vegetable mixture and heat through.

Kathee Jefferson

Egg Drop Soup

3 eggs, beaten
1 Tbs milk
3 cups water
4 chicken bullion cubes
2-3 tsp cornstarch in ¾ cup cold water
1 Tbs butter
freshly minced garlic
green onions
mushrooms- optional

Bring 3 c water and 4 bullion cubes to a boil. Dissolving cubes completely. While you wait, sauté garlic, onions and mushrooms, remove from eat. As soon as broth comes to a boil, turn heat to summer and drop well beaten egg and milk mixture into broth by the teaspoonful. Once all egg mixture is added, combine sautéed mixture. Complete soup by adding cornstarch and water. Turn up heat to medium. Stir until desired consistency. Serve. Makes 2-4 servings. No sugar and very low fat.

Benda Morse

Potato Cheese Soup

3 c chicken broth
1 c finely chopped celery
½ c finely chopped onion
1 tsp salt & pepper
5 c potatoes, diced small
¾ cups butter
¾ c flour
1 quart half & half or milk
4oz Cheese Whiz

Cook chicken broth, celery, onion, salt, pepper & potatoes for about 10 minutes boiling gently. Remove from heat. Melt butter in small pan. Add flour to melted butter stirring till smooth. Stir this mixture into cooked vegetables. Add half & half or milk to above mixture stirring well. Add Cheese wiz to milk mixture. Cook on Low stirring often. (if cooked at high heat it will scorch)

Jenn Shurtz

Beef Barley Soup

1½ lbs ground beef
16 oz can diced tomatoes, undrained
2 large diced potatoes
1 c diced carrots
1 c diced celery
½ cup diced onions
6 c water
½ cup barley
¼ c ketchup
1 Tbs beef bouillon granules
1½ tsp seasoned salt
1 tsp basil
1 bay leaf (remove after one hour)

Brown ground beef and drain. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 2 hours.

Kathee Jefferson

Crab Chowder

1 large head cauliflower
2 c milk
1 green onion sliced

Mix in blender:
1/4 c flour and 1 pt half and half or 1 can evaporated milk plus enough water to measure a total of 2 cups liquid

1 tsp seasoning salt
8 oz. imitation crab meat
1 8 oz. pkg. cream cheese

In 3 qt pot, simmer cut up cauliflower and green onion in 2 cups milk till tender.
Add flour mixture and heat till thickened, stirring over med heat to not scorch. Add salt, crab meat and cut up cream cheese, stir till well blended. Serves 12

Janelle Openshaw