I have never tred tis soup but it lookes great. I included the note tht was with it when I recieved it becaus I love a recipe with a history.
Harvest Turkey Soup Recipe
The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables. -Linda Sand, Winsted, Connecticut
This recipe is: Contest Winning Healthy
22 Servings
Prep: 35 min.
Cook: 2-1/2 hours + cooling
Ingredients
1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
2 large carrots, shredded
1 cup chopped celery
1 large onion, chopped
4 chicken bouillon cubes
1 can (28 ounces) stewed tomatoes
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen chopped spinach
1 tablespoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Directions
Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender. Yield: 22 servings (5-1/2 quarts).
Harvest Turkey Soup published in Taste of Home October/November 1996, p27
Tuesday, May 4, 2010
ASPARAGUS CRUNCHY ALMOND
ASPARAGUS CRUNCHY ALMOND
1 LB. FRESH, FROZEN, OR CANNED ASPARAGUS
1 10 1/2 OZ. CAN CREAM OF CHICKEN SOUP
2 CUPS CRUSHED SEASONED CROUTONS
1/2 CUP CHOPPED ALMONDS
8 OZ. SHREDDED CHEDDER CHEESE
1 TBSP. MELTED BUTTER
Cut asparagus into 3/4" pieces.
Cook in 1 cup lightly salted boiling water till tender-crisp if using fresh asparagus.
Drain and reserve liquid.
Combine seasoned crumbs and cheese; set aside.
Combine soup reserved liquid and asparagus. Layer half of crumb
mixture in a buttered 2 quart casserole.
Top with half of asparagus. Repeat with remaining ingredients.
Toss chopped almonds with melted butter. Sprinkle over casserole.
Bake at 350 for 30 to 35 minutes. Yields 6 servings. Elaine
1 LB. FRESH, FROZEN, OR CANNED ASPARAGUS
1 10 1/2 OZ. CAN CREAM OF CHICKEN SOUP
2 CUPS CRUSHED SEASONED CROUTONS
1/2 CUP CHOPPED ALMONDS
8 OZ. SHREDDED CHEDDER CHEESE
1 TBSP. MELTED BUTTER
Cut asparagus into 3/4" pieces.
Cook in 1 cup lightly salted boiling water till tender-crisp if using fresh asparagus.
Drain and reserve liquid.
Combine seasoned crumbs and cheese; set aside.
Combine soup reserved liquid and asparagus. Layer half of crumb
mixture in a buttered 2 quart casserole.
Top with half of asparagus. Repeat with remaining ingredients.
Toss chopped almonds with melted butter. Sprinkle over casserole.
Bake at 350 for 30 to 35 minutes. Yields 6 servings. Elaine
ASPARAGUS CASSEROLE WITH WHITE SAUCE
ASPARAGUS CASSEROLE WITH WHITE SAUCE
1 can asparagus spears
1 can cream of mushroom soup
2 boiled eggs
1/4 cup butter
1 cup Velveeta cheese
Cracker crumbs
White Sauce:
3 tablespoons butter
3 tablespoons flour
1-1/2 cups milk
In a casserole dish layer 1/2 can of asparagus then smooth 1/2 can of soup over asparagus. Slice one egg over then dot with butter and add cheese. Pour one-half of the white sauce over. Start layers again ending with cracker crumbs. Bake at 350 until bubbly and brown.
1 can asparagus spears
1 can cream of mushroom soup
2 boiled eggs
1/4 cup butter
1 cup Velveeta cheese
Cracker crumbs
White Sauce:
3 tablespoons butter
3 tablespoons flour
1-1/2 cups milk
In a casserole dish layer 1/2 can of asparagus then smooth 1/2 can of soup over asparagus. Slice one egg over then dot with butter and add cheese. Pour one-half of the white sauce over. Start layers again ending with cracker crumbs. Bake at 350 until bubbly and brown.
Cheesy Make-Ahead Mashed Potatoes
Cheesy Make-Ahead Mashed Potatoes
24 servings
Crisco® Original No-Stick Cooking Spray
5 cups water
12 tablespoons unsalted butter
2 teaspoons garlic salt
2 teaspoons onion salt
1 (8 oz.) package cream cheese, softened and cubed
1 (8 oz.) package finely shredded sharp cheddar cheese, divided
2 cups milk
1 (16 oz.) container sour cream
1 (13.3 oz.) pkg. Hungry Jack Red Skin and Yukon Gold Mashed Potato Flakes
1.HEAT oven to 350°F. Spray 13 x 9-inch oven safe casserole with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepot. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
2.STIR in potato flakes and 1 1/2 cups sharp cheddar cheese, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
3.BAKE 45 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top. Bake an additional 15 minutes, or until bubbling around edges and golden brown.
TIP
Before baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Uncover and bake as directed above.
http://groups. yahoo.com/ group/Potluck- n-PicnicRecipes/
24 servings
Crisco® Original No-Stick Cooking Spray
5 cups water
12 tablespoons unsalted butter
2 teaspoons garlic salt
2 teaspoons onion salt
1 (8 oz.) package cream cheese, softened and cubed
1 (8 oz.) package finely shredded sharp cheddar cheese, divided
2 cups milk
1 (16 oz.) container sour cream
1 (13.3 oz.) pkg. Hungry Jack Red Skin and Yukon Gold Mashed Potato Flakes
1.HEAT oven to 350°F. Spray 13 x 9-inch oven safe casserole with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepot. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
2.STIR in potato flakes and 1 1/2 cups sharp cheddar cheese, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
3.BAKE 45 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top. Bake an additional 15 minutes, or until bubbling around edges and golden brown.
TIP
Before baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Uncover and bake as directed above.
http://groups. yahoo.com/ group/Potluck- n-PicnicRecipes/
Mrs. R's Smothered Carrots
Mrs. R's Smothered Carrots
1 stick of margarine
1 pkg. carrots, cleaned and grated
1 bunch of green onions and tops, chopped
1 tsp. salt
1/2 tsp. white pepper
Melt the margarine in a skillet add the grated carrots and the chopped green onions and the tops,
saute and fold over and let the top side smother,the carrots will change color, it will be a richer color
cook till the carrots are tender about 15 to 20 mins.
season with salt and pepper.
1 stick of margarine
1 pkg. carrots, cleaned and grated
1 bunch of green onions and tops, chopped
1 tsp. salt
1/2 tsp. white pepper
Melt the margarine in a skillet add the grated carrots and the chopped green onions and the tops,
saute and fold over and let the top side smother,the carrots will change color, it will be a richer color
cook till the carrots are tender about 15 to 20 mins.
season with salt and pepper.
Cranberry Almond Crumb Muffins
Cranberry Almond Crumb Muffins
Yield 12 muffins
Crisco® Original No-Stick Cooking Spray
1 cup chopped fresh cranberries
2 tablespoons sugar
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel
TOPPING
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons old-fashioned rolled oats
1.HEAT oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.
2.STIR together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.
3.COMBINE sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.
4.BAKE 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
From Crisco
Yield 12 muffins
Crisco® Original No-Stick Cooking Spray
1 cup chopped fresh cranberries
2 tablespoons sugar
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel
TOPPING
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons old-fashioned rolled oats
1.HEAT oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.
2.STIR together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.
3.COMBINE sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.
4.BAKE 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
From Crisco
Butterscotch Chippers
Butterscotch Chippers
1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
2 1/2 cup flour
1 tsp baking soda
1 1/3 cup butterscotch chips
2 cups potato chips, crushed
Mix together the butter and both of the sugars in a large bowl. Beat in the eggs, flour, and baking soda.
Mix well. Fold in the butterscotch chips and the potato chips.
Drop by rounded teaspoonfuls onto lightly greased baking sheets.
Bake at 350 F for 8 to 10 minutes. Makes 2 dozen cookies
1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
2 1/2 cup flour
1 tsp baking soda
1 1/3 cup butterscotch chips
2 cups potato chips, crushed
Mix together the butter and both of the sugars in a large bowl. Beat in the eggs, flour, and baking soda.
Mix well. Fold in the butterscotch chips and the potato chips.
Drop by rounded teaspoonfuls onto lightly greased baking sheets.
Bake at 350 F for 8 to 10 minutes. Makes 2 dozen cookies
Orange-Glazed Bunny Rolls Recipe
Orange-Glazed Bunny Rolls Recipe
Gerri Brown makes these tender yeast rolls for special occasions in her Canfield, Ohio kitchen. Orange marmalade gives the frosting a pleasant citrus flavor. "Shape the rolls any way you like," she suggests.
* 12 Servings
* Prep: 45 min. + rising
* Bake: 15 min. + cooling
Ingredients
* 2 packages (1/4 ounce each) active dry yeast
* 1/4 cup warm water (110° to 115°)
* 1 cup warm milk (110° to 115°)
* 1/2 cup shortening
* 2 eggs
* 1/3 cup sugar
* 1/4 cup orange juice
* 2 tablespoons grated orange peel
* 1 teaspoon salt
* 5 to 5-1/2 cups all-purpose flour
*GLAZE:
* 2 cups confectioners' sugar
* 1/4 cup water
* 1 tablespoon orange marmalade
* 1/2 teaspoon butter, softened
Directions
* In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
* Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.
* Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
* Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Yield: 1 dozen.
Orange-Glazed Bunny Rolls published in Taste of Home February/March
2005, p7
Gerri Brown makes these tender yeast rolls for special occasions in her Canfield, Ohio kitchen. Orange marmalade gives the frosting a pleasant citrus flavor. "Shape the rolls any way you like," she suggests.
* 12 Servings
* Prep: 45 min. + rising
* Bake: 15 min. + cooling
Ingredients
* 2 packages (1/4 ounce each) active dry yeast
* 1/4 cup warm water (110° to 115°)
* 1 cup warm milk (110° to 115°)
* 1/2 cup shortening
* 2 eggs
* 1/3 cup sugar
* 1/4 cup orange juice
* 2 tablespoons grated orange peel
* 1 teaspoon salt
* 5 to 5-1/2 cups all-purpose flour
*GLAZE:
* 2 cups confectioners' sugar
* 1/4 cup water
* 1 tablespoon orange marmalade
* 1/2 teaspoon butter, softened
Directions
* In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
* Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.
* Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
* Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Yield: 1 dozen.
Orange-Glazed Bunny Rolls published in Taste of Home February/March
2005, p7
ASPARAGUS With CITRUS
ASPARAGUS With CITRUS
INGREDIENTS:
1/4 cup orange juice
3 Tablespoons white wine
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 Tablespoons butter
1/3 cup chopped pecans
3/4 pound fresh asparagus spears
1/2 cup fresh or frozen peas
1 1/2 ounces shiitake mushrooms, thinly sliced
1 head Boston lettuce, separated into leaves
Garnish: zest of 1 orange and 4 orange wedges.
DIRECTIONS:
Combine orange juice, wine, salt and pepper; set aside.
Melt 1 Tablespoon butter in skillet over MEDIUM heat.
Saute pecans until lightly browned, 1 to 2 minutes. Remove from skillet and drain on paper towel.
Add remaining butter to pan. Saute asparagus over MEDIUM heat 2 minutes.
Add orange juice/wine mixture to pan.
Cover and steam 3 to 4 minutes, until asparagus is crisp-tender.
Add peas and cook until tender.
Stir in mushrooms and heat through.
Arrange lettuce on four plates.
Divide asparagus, peas, mushrooms and sauce from pan among lettuce.
Top with orange zest and pecans.
Squeeze juice from orange wedges over salad before serving.
INGREDIENTS:
1/4 cup orange juice
3 Tablespoons white wine
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 Tablespoons butter
1/3 cup chopped pecans
3/4 pound fresh asparagus spears
1/2 cup fresh or frozen peas
1 1/2 ounces shiitake mushrooms, thinly sliced
1 head Boston lettuce, separated into leaves
Garnish: zest of 1 orange and 4 orange wedges.
DIRECTIONS:
Combine orange juice, wine, salt and pepper; set aside.
Melt 1 Tablespoon butter in skillet over MEDIUM heat.
Saute pecans until lightly browned, 1 to 2 minutes. Remove from skillet and drain on paper towel.
Add remaining butter to pan. Saute asparagus over MEDIUM heat 2 minutes.
Add orange juice/wine mixture to pan.
Cover and steam 3 to 4 minutes, until asparagus is crisp-tender.
Add peas and cook until tender.
Stir in mushrooms and heat through.
Arrange lettuce on four plates.
Divide asparagus, peas, mushrooms and sauce from pan among lettuce.
Top with orange zest and pecans.
Squeeze juice from orange wedges over salad before serving.
Hamburger Bean Dip
Hamburger Bean Dip
1 pound hamburger meat
2 large cans refried beans
1 large onion, chopped
1/2 cup hot sauce
1/2 pound longhorn cheese
1 cup cream
Slightly brown hamburger meat in skillet. Drain and pour into crock pot.
Add refried beans, onion and hot sauce; stir well. Cook until onion is done.
Add cheese and sour cream; stir well. Simmer about 30 minutes.
1 pound hamburger meat
2 large cans refried beans
1 large onion, chopped
1/2 cup hot sauce
1/2 pound longhorn cheese
1 cup cream
Slightly brown hamburger meat in skillet. Drain and pour into crock pot.
Add refried beans, onion and hot sauce; stir well. Cook until onion is done.
Add cheese and sour cream; stir well. Simmer about 30 minutes.
Best-Ever Banana Bread
Best-Ever Banana Bread
1 ¼ cup sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cup mashed very ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Hear oven to 350*F. Grease bottoms only of 2 (8x4-inch) loaf pans or
(9x5-inch) loaf pan.
2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk
and vanilla; beat with electric mixer on medium speed until smooth. Stir
in flour, baking soda and nuts just until moistened. Pour batter into
pans.
3. Bake 8-inch loaves 1 hour, 9-inch loaf 1 ¼ hours, or until
toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaves from pans; remove from pans to cooling rack. Cool about
an hour before slicing.
2 loaves (16 slices)
High Altitude (3500-6500 ft): Increase flour to 2 ¾ cups.
In step 1, heat oven to 375*F In step 2, add ¼ cup water with
buttermilk. Bake 8-inch loaves about 1 hour 5 minutes, 9-inch loaf about
1 hour 30 minutes
1 ¼ cup sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cup mashed very ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Hear oven to 350*F. Grease bottoms only of 2 (8x4-inch) loaf pans or
(9x5-inch) loaf pan.
2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk
and vanilla; beat with electric mixer on medium speed until smooth. Stir
in flour, baking soda and nuts just until moistened. Pour batter into
pans.
3. Bake 8-inch loaves 1 hour, 9-inch loaf 1 ¼ hours, or until
toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaves from pans; remove from pans to cooling rack. Cool about
an hour before slicing.
2 loaves (16 slices)
High Altitude (3500-6500 ft): Increase flour to 2 ¾ cups.
In step 1, heat oven to 375*F In step 2, add ¼ cup water with
buttermilk. Bake 8-inch loaves about 1 hour 5 minutes, 9-inch loaf about
1 hour 30 minutes
"SUPER" SOFT PRETZELS OR MINI LOAVES OF BREAD
"SUPER" SOFT PRETZELS OR MINI LOAVES OF BREAD
1 pkg. yeast
1 c. warm water
1 tbsp. melted butter
1 tbsp. sugar
1 tsp. salt
3 c. flour
Egg (to brush)
Put yeast and warm water in a bowl.
Stir until yeast dissolves.
Add all other ingredients.
Knead dough until smooth (about 5 minutes).
Cover and place in a warm place (200 degree oven) to rise until doubled in size.
Divide dough - 6 or 7 pieces for pretzels - 3 pieces for mini loaves.
Shape each piece.
Brush with beaten egg.
Sprinkle with coarse salt if desired.
Place on greased cookie sheet or in greased mini loaf pans.
Bake at 350 degrees for 20 minutes for pretzels; at 400 degrees for 30 or 40 minutes for bread. Brush bread with butter immediately after baking to avoid hardened crust.
1 pkg. yeast
1 c. warm water
1 tbsp. melted butter
1 tbsp. sugar
1 tsp. salt
3 c. flour
Egg (to brush)
Put yeast and warm water in a bowl.
Stir until yeast dissolves.
Add all other ingredients.
Knead dough until smooth (about 5 minutes).
Cover and place in a warm place (200 degree oven) to rise until doubled in size.
Divide dough - 6 or 7 pieces for pretzels - 3 pieces for mini loaves.
Shape each piece.
Brush with beaten egg.
Sprinkle with coarse salt if desired.
Place on greased cookie sheet or in greased mini loaf pans.
Bake at 350 degrees for 20 minutes for pretzels; at 400 degrees for 30 or 40 minutes for bread. Brush bread with butter immediately after baking to avoid hardened crust.
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