| Wild Rice Soup By Gert 2Tbls. Butter 1/4 Cup minced onions 1/4 Cup flour 4 Cups chicken broth 2 Cups cooked wild rice 1/2 Cup ham julienned 1/3 Cup grated carrots 4 Tbls. sliced almonds 1 Cup heavy cream Saute onions, butter and carrots till soft. Add flour, mix well, add broth and stir till smooth. Add remaining ingredients and heat through. |
| Taco Twist Soup By Gert 1 lb. lean ground beef 1 can (14 1/2 oz) diced tomatoes in juice 1 med. onion chopped 1 cup, uncooked rotini pasta 2 cloves garlic, minced 1 1/2 tsp chili powder 1 tsp. ground cumin 1 green pepper, chopped 3 cups beef broth Shredded cheddar cheese 1 1/2 Cups Pace Picante Sauce Tortilla Chips In a large saucepan, brown ground beef with onion and garlic; drain. Sprinkle chili powder and cumin over meat; cook and stir 30 seconds. Add remaining ingredients except cheese and chips; mix well. Bring to boil, stirring frequently. Reduce heat, cover and simmer 10 minutes or until pasta is tender, stirring occasionally. Ladle into bowls, top with cheese. Serve with chips and additional Picante Sauce. |
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| Easy Hot Ham/Cheese Sandwiches from Renee�s Kitchen RW The guys will like this on game day and so will you. Quick and easy! 2 Pkg. small dinner rolls 12 oz. sliced ham or more if you like a lot. 12 oz. sliced cheese, your favorite. Baby Swiss is good. I stick of margarine, melted 1 � tsp. poppy seeds 1Tbs. dried onion flakes � tsp. Worcestershire sauce 1 � tsp. prepared mustard. Slice the rolls. Cut ham and cheese to fit rolls. Put sandwiches in foil lined pan. Mix remaining ingredients well and spoon over rolls. Cover with foil and refrigerate up to 24 hours. Bake 400o for 15 mins. Serve HOT!! |
| Vichssoise Creme by gert stevensRW 4 Leeks, sliced - White portion only 1/4 Cup butter 1/3 Cup sliced onion 2 cups diced potatoes 3 Cups chicken stock 1 Cup heavy cream salt & white pepper to taste Melt butter in a large pan, add onions & leeks, simmer until soft, about 5 mins. Do not brown!! Add Potatoes and chicken stock, boil 30 -40 mins. or until very tender. Add Cream and puree' with hand blender. |
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| Three Bean Soup by Gert StevensRW 1 large onion, chopped 1 medium green pepper, chopped 4 garlic cloves, minced 2 tsp. olive or canola oil 1 can (16 oz) kidney beans, rinsed and drained 1 can (16 oz) fat-free refried beans 1 can (16 oz) black beans, rinsed and drained 1 can (14 1/2 oz) reduced-sodium chicken broth 1 can (14 1/2 oz) stewed tomatoes, cut up 3/4 Cup salsa 2 tsp. chili powder 1/2 tsp. pepper 1/4 tsp. ground cumin In large saucepan, saut� the onion, green pepper and garlic in oil until tender. Add the remaining ingredients; mix well. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Yield: 8 Servings |
| SLOW COOKER RECIPE: Seven Bean Soup By: Gert Stevens RW 1-lb mild Italian sausage, casings removed 1-28oz jar of 7-bean mix, with liquid 1-28oz can of tomatoes, diced with juice 4-carrots, peeled and diced 2-cups chicken stock 1-tsp dried Italian seasoning 2-zucchini, diced Grated Parmesan cheese Salt and pepper to taste In a skillet over medium-high heat, brown sausage, stirring to break up meat With a slotted spoon, transfer to slow cooker Add bean mix with liquid, tomatoes with juice, carrots, stock, and Italian seasoning Cover and cook on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender Add zucchini and cook for another 15-20 minutes Season with salt and pepper to taste Spoon into bowls then top with Parmesan cheese |