Little community Cookbooks 2

Well this is what I did with this recipe today!  It turned out delicious!


TOSCANA SOUP

2 cans evaporated milk                                                        1/2 lb. keibasa, sliced
1/4 lb peppered bacon ends                                                 1 small white onion diced
1/4 c. cornstarch                                                                   1/4 tsp. salt & pepper
3 medium russet potato, sliced in 1/8' slices                      1/4 tsp. crushed red pepper flakes
2 c. chopped kale                                                                  1/4 tsp minced garlic
1 carrots sliced                                                                     1/8 tsp fennel
3 cups water
 Dice bacon fine and place in a hot dutch oven. When cooked drain excess drippings and place bacon back in the same hot pot with sliced potatoes, onions, and kale. Add water and bring to a simmer.  Combine corn starch and milk and pour over the ingredients in the pot.  Cook medium heat. The soup will thicken slightly. Add spices. Simmer for 1 hour; stir occasionally. serves 4.


My BFF had three helpings!! This was awesome!

Little community cookbooks

I have to say that I really appreciate little community cookbooks.  There are recipes that real people love to eat and one or two recipes that make you think "Are you kidding?"

Here are few of those recipes. . .

NORTH OF THE BORDER TACO SOUP

1 lb ground turkey                                          2 c. water
1/2 c chopped onion                                       2 tsp. taco seasoning mix
1 (16 oz) can of kidney beans                        1 (16 oz) can tomato sauce

Topping:

1 pkg taco chips                1 c. sliced ripe olives
1 c. sour cream                  1 c. grated Cheddar Cheese
1 avocado, chopped

Brown meat and onion in skillet, then place in a large saucepan.  Combine rest of the ingredients and bake for 20 minutes at 350 degrees, stirring occasionally. Serve with toppings.

TOSCANA SOUP

2 1/4 c. chicken broth                       1/2 lb. spicy Italian sausage
1/4 c. heavy cream                            1/4 tsp. salt
1 medium russet potato                   1/4 tsp. crushed red pepper flakes
2 c. chopped kale
1 c. chopped spinach

Saute sausage. When cooked and cooled, cut at an angle into 1/2 inch thick slices. Add to soup, Combine broth and cream over medium heat. Slice unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.  Add kale.  Add spices. Simmer for 1 hour; stir occasionally. serves 4.

WINE CHICKEN

chicken parts or whole                                    1/2 c. melted margarine
 chicken (cut up) or boneless                          1 c. small (1 can) sliced or
 chicken breasts                                                   whole mushrooms or 1 c.
1 pkg spaghetti sauce mix                                   sauted fresh mushrooms
1/2 c sauterne wine (or any type)

Roll chicken in spaghetti sauce mix (or you can shake chicken in plastic bag that has sauce mix inside---as you do with flour mixtures sometimes).  Place chicken pieces in a large cake pan or casserole dish and cover with all other ingredients.   Bake, uncovered at 350 degrees for 45 minutes, turning and basting the chicken pieces occasionally. Serve with white rice or wild rice.

TATER TOT CASSEROLE

1 lb ground pork                           1/4 c milk
1 onion                                          1 can cream of chicken soup
1 clove garlic                                1 c. Cheddar Cheese
1 pkg tater tots

Brown meat with onion, chopped, and garlic, chopped.  Place tater tots in an oblong pan.  Combine meat, milk, cream of chicken and then pour on top of tater tots; top with cheese.  Cook for 30 minutes at 350 degrees.

CURRIED QUINOA SALAD

1/2 water                                          3 T. dried cranberries
1/4 c. uncooked quinoa                  3 green onions. chopped
1/2 tsp curry powder                       1 cup canned garbanzo beans, rinsed and drained
1/2 shredded carrots

Bring water to boil, add quinoa and curry.  Simmer covered for 15 minutes.  Mix together carrots, cranberries, green onions, and beans.  Serve carrot mixture on top of the quinoa and stir all ingredients together.

BANANA BREAD

1/2 c. shortening
1 c sugar
2 eggs
3 ripe bananas, mashed
1 tsp baking soda
1/4 tsp salt
1/2 tsp gluten free baking powder
1 3/4 c Red Mill baking flour
1 c chopped nuts

Cream together sugar, shortening, eggs, and bananas.  Add dry ingredients pour in to a greased 1lb loaf pan. Sprinkle with cinnamon and sugar mixture. Bake at 325 degrees for 1hour.

ZUCCHINI PANCAKES

4 medium zucchini, grated and drained                 1/2 c cream
2 eggs, beaten                                                          1/2 tsp salt
2 T butter                                                                 1/2 tsp cinnamon
1 1/2 cups Red Mill baking flour                           1/4 tsp ginger
1/2 c milk                                                                1/4 tsp nutmeg

Combine all ingedients in a mixing bowl.  Use a cup to ladle onto hot griddle with hot melted oil/fat.  Fry on both sides until golden brown.

Yummmy!

I am going through a stack of recipes.  It is amazing that I have kept this stack.  I cannot understand what the person was trying to write.  --------file 13--------Gone to the trash!

TARTAR SAUCE

1/2 c mayonnaise
6-8 pitted olives
2 sweet pickles cut in small pieces
1 onion slice 1 T capers

Run this through the blender for 10 seconds. Makes 2/3 cup.

BAKED BRIE AND ARTICHOKES

1 small round Brie cheese                           1/4 tsp chopped fresh basil
1/3 c artichoke hearts,                                 1 tsp olive oil
   drained and chopped                                 salt and cayenne to taste
1/2 tsp minced garlic

With sharp knife, slice the brie horizontally to form two rounds. Fit the bottom half into a greased round baking dish not much bigger than the brie itself.

Mix the well drained(squeeze the excess liquid out) and finely chopped artichoke hearts with the garlic, basil, olive oil, salt, and cayenne pepper.  Spread this mixture evenly on top of the Brie bottom.  Put the top of the Brie back on.  Bake this at 350 degrees for about 10 minutes or until the cheese is melted at the edges.





My stack is getting a little bit shorter. Having the recipes on here is nice because they are perfect for accessing/sharing!