2 lbs. ground turkey breast
1 chopped onion
1 med can tomato sauce
1 large can diced tomatoes
1 cup grated carrots
2 large cans water
2 pkg. chili seasoning
2 Tbsp. dried parsley
1 Tbsp. minced garlic
3 Tbsp. dried cumin
2 cans kidney beans
2 cans black beans
1 cup frozen corn
Brown turkey with onion and pepper. Add tomatoes and water; bring to boil; add carrots. Reduce heat and add seasonings. Drain and add beans and corn. Heat thoroughly. Serves 12-15
Chicken Tortilla Soup
4 (14 oz.) cans chicken broth
1 large chopped jalapeno (or 4 oz. can of Rotele)
4 cups diced cooked chicken
6 chopped scallions (or 1 minced onion)
4 cloves minced garlic
4 chopped Roma tomatoes
2 Tbsp. fresh lime juice
1 cup frozen corn
In saucepan cover chicken with water. Add garlic, coriander, jalapeno and 1/2 onion. Salt and pepper and bring to a boil. Simmer until chicken is tender and opaque. Cut chicken into chunks. Put in larger pan and add broth, tomatoes, corn, onions and cook until heated through. Add lime juice.
Serve with guacomole, pico de gallo, grated cheese, sour cream, corn chips and fresh cilantro.
Broccoli Cheese Soup
1 10 oz. can of chicken broth
2 10 oz. pkgs. frozen broccoli
1.2 lbs. sliced mushrooms
1 medium onion chopped
3/4 cup butter
3/4 cup flour
4 cups milk
1/4 tsp. garlic powder
1/2 tsp. salt
1 tsp. dry basil
1/2 tsp. pepper
3 cups shredded cheddar cheese
Bring chicken broth to a boil. Add broccoli, mushrooms and onion. Cover and simmer 4-5 minutes. Set aside and make a white sauce: melt butter, add milk, stir and add seasonings. Cook until thick. Add cheese, chicken, veggies and broth.
Parmesan Scones
2 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup freshly grated Parmesan Cheese, plus a little more for sprinkling
1/2 cup butter, cut into cubes and softened
1 egg beaten
1/2 cup whole milk
2 Tbsp. butter, melted
1. Preheat oven to 400 degrees.
2. In a food processor fitted with a steel blade, combine the flour, baking powder, salt amd Parmesan and pulse three times or until blended. Add the butter to the dry mixture. Turn the machine on for 45 seconds, until the butter is blended with the dry ingredients.
3. Transfer the mixture to a medium mixing bowl. In a small bowl, combine the egg and milk and pour at once into the flour mixture. With a fork, gently mix until the dough sticks together. It will be rather wet.
4. Turn the dough onto a floured board and with floured hand, gently knead three times, until the dough holds together. The dough will be moist. Pat the dough out to a 1/2 inch thickness. Cut with a 1 to 1 1/2 inch biscuit cutter. Place the scone onto an ungreased baking sheet. Brush the tops with melted butter and sprinkle each with a pinch or two of Parmesan Cheese. You may reroll any leftover dough.
5. Bake for 11-13 minutes, until golden brown. Serve with warm butter. Makes about 12 scones
Chili- Cheese Corn Muffins
1 3/4 cups self rising yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
1 cup shredded sharp cheddar cheese
1/4 cup seeded and chopped poblano pepper
1 1/2 cups whole milk
3/4 cup butter, melted
2 large eggs, lightly beaten
1. Preheat the oven to 400 degrees. Spray muffin tins with vegetable oil cooking spray.
2. In a large bowl, combine the cornmeal, flour, sugar, cheese, and poblano pepper. Make a well in the center of the mixture. Ina asmall bowl, combine the milk, butter,a nd eggs. Add the wet ingredients all at once, stirring witha spoon just until moistened. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
3. Bake for 20 minutes, until the muffins are lightly browned and set
Makes 18 muffins
Peach Pie Tart
Crust:
1 1/2 cup Mother's Macaroon Cookies
1/4 cup butter
1/2 tsp almond extract
Crush cookies until fine. Mix ingredients and press into pie tin or glass pan. Refrigerate, chill 1 hour.
Filling:
2 -8 oz cream cheese
2/3 cups sugar
4 tsp. orange juice
2 tsp. vanilla
1 tsp almond extract
1 cup whipped cream
Soften cream cheese, add sugar, orange juice, almond extract and whipped cream. Fold together. Put on top of pie crust.
Peel and slice peaches thinly. Layer over top of filling. Cover with peach pie glaze.
Refrigerate. It is best to let it all sit and set in the fridge before you eat it (if you can wait!)
To make a glaze- mash peaches and thicken with corn starch
**Double recipe if putting in a 9x13 pan
** This is one of Sharon Struh's recipes!
