Hello everyone! Cooking Club is just around the corner - it will be Tuesday, January 8th at 7:00 pm at Trisha Wernli's home. Her address is 2013 South 1500 West. The theme is Soups and Breads, so please bring a favorite and come enjoy an evening with friends! Hope to see you there!
4 comments:
Sorry I couldn't make it! Here is a favorite soup recipe I just found - so yummy!!
Chicken Tortilla Soup
2 Medium sized cans of tomato sauce
1 ½ cans of water (empty tom. sauce can)
1 can of corn (frozen corn works too)
1 can of kidney beans
1 can of black beans
1 package of taco seasoning
2 chicken breasts, cooked and shredded (or half a rotisserie chicken shredded)
sour cream
corn tostada shells
cheddar cheese (shredded)
green onion (optional)
Combine tomato sauce, water, corn (drained), kidney and black beans (undrained), and chicken in the pot on medium-high heat. Add taco seasoning a bit at a time to taste. Let it cook for 15- 20 minutes then serve with a dollop of sour cream, crushed tostada shells, shredded cheese, and chopped green onion.
Serves 4-5
**The measurements of this recipe are approximate. Use more or less liquid to liking and servings.
Hey sorry I missed last night- I heard everything was delicious! Here is my recipe:
White Chicken Chili - Kari Kawa
3 (16 oz.) jars Great Northern white beans
4 c. chopped cooked chicken breasts
1 Tbsp. olive oil
2 medium onions
4 garlic cloves, minced
2 (4 oz.)cans chopped green chilies
2 tsp. cumin
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
6 c. chicken broth
3 c. grated cheese
Sour Cream
Heat oil in a pot over medium heat. Add onions and saute until translucent. Stir in garlic, chilies, cumin, oregano, and cayenne pepper. Saute 2 minutes. Add undrained beans, and broth. Bring to a boil. Reduce heat and add chicken. Season to taste with salt and pepper. Garnish with cheese and sour cream.
French Bread
2 pkgs yeast
1 Tbs sugar
1/2 cup hot water
Combine and let stand for five minutes.
2 cups hot water
2 Tbs. sugar
1/4 cup oil
1 Tbs salt
In large bowl combine water, sugar, oil, salt, yeast mixture and 3 cups of flour. Beat until smooth. Then add remaining flour so that the dough comes away from the sides of the mixing bowl. Let rise 10 minutes then punch down. Repeat five times. Then divide dough in half and shape into 2 loaves and place them on a cookie sheet. Brush with egg whites and score the top with a sharp knife. Let rise to a good size, about 35-45 minutes. Bake 375 for 30 min.
Minestrone Soup
1/2lb. italian groung pork sausage
1/2lb. lean ground beef
(brown and well drained)
2 stalks celery
2 lrg. carrots
2 10oz. beef broth or 4 boullion cubes & water
1 8oz. can tomato sauce
1 16oz. can crushed tomatoes
1 16oz. ready cut italian tomatos
1 can V-8 juice
2 cloves garlic or 1/2 tsp. garlic powder
1/2 t. basil
1 t. oregano
1 T. parsley flakes
1 T. sugar
Simmer all above ingredients about 1 1/2 hours--last 7-10 min. (time to cook noodles--1c. penna pasta) add:
1 can green beans
1 can kidney beans
1 can garbonzo beans
all drained
When noodles are done add 1 quart crushed ice. (Stops noodles from cooking) Serve with fresh parmesan cheese and salt and pepper to taste.
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