Garlic Bean Soup

Garlic Bean Soup
Servings: 6

2 cup onions\raw, chopped
1 cup sliced carrot
1/2 cup sliced celery\raw
12 clove garlic, peeled, crushed
2 Tbs. olive oil
3-1/2 cups fat-free low sodium chicken broth, or vegetable broth
2 Lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
1/4 tsp. chives or parsley, optional

Saute onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley. Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered.

Courtesy American Dry Bean Board

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CHERRY BLOSSOM MUFFINS

CHERRY BLOSSOM MUFFINS

1 slightly beaten egg

2/3 c. orange juice

2 tbsp. sugar

2 tbsp. cooking oil

2 c. packaged biscuit mix

1/2 c. chopped pecans

1/2 c. cherry preserves

Spicy Topping

In mixing bowl, combine egg, orange juice, sugar and oil. Add biscuit mix; beat vigorously 30 seconds. Stir in nuts. Grease 12 muffin pans or line with paper bake cups. Fill muffin pans 1/3 full. Top each with 2 teaspoons cherry preserves. Cover with remaining muffin batter until 2/3 full. Sprinkle with Spicy Topping.

SPICY TOPPING:

1/4 c. sugar

2 tbsp. all-purpose flour

1/2 tsp. ground nutmeg

1 tbsp. butter

Combine sugar, flour and ground nutmeg in butter until crumbly. Bake muffins in 400 degree oven for 20-25 minutes. Makes 12.  Enjoy.

Jazzy BLT Wraps

Jazzy BLT Wraps

3 tablespoons mayonnaise
4 teaspoons salsa
4 whole wheat tortillas (8 inches), room temperature
1/ 4 teaspoon garlic powder
Dash each salt and pepper
12 slices ready-to-serve fully cooked bacon
4 lettuce leaves1 large tomato, sliced
1/2 medium ripe avocado, peeled and sliced

Spread mayonnaise and salsa down the center of each tortilla. Sprinkle with garlic powder, salt and pepper. Top with bacon strips, lettuce, tomato and avocado; roll up tightly.

Yield: 4 servings.

Nutrition Facts:
1 wrap equals 366 calories, 23 g fat (4 g saturated fat), 25 mg
cholesterol, 692 mg sodium, 27 g carbohydrate, 4 g fiber, 12 g protein.

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Avocado Salsa Recipe

Avocado Salsa Recipe

    * 10 Servings
    * Prep/Total Time: 20 min.

Ingredients

    * 3/4 pound plum tomatoes, cut into wedges
    * 1 small onion, cut into wedges
    * 1/4 cup lightly packed fresh cilantro leaves
    * 1 jalapeno pepper, seeded
    * 1/2 teaspoon minced garlic
    * 1/2 teaspoon salt
    * 1 large ripe avocado, peeled and diced
    * Tortilla chips

Directions

    * In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not over process); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers. Yield: about 2-1/2 cups.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Avocado Salsa published in Quick Cooking July/August 2005, p15


In Phoenix, Arizona, Jamie Jeffers combines tomatoes, onion and jalapeno with cilantro and avocado for a chunky salsa that is great with crunchy tortilla chips. TIP: "Sometimes I use a few fresh green chilies instead of the jalapeno pepper, and scoop the mixture over a green salad for a healthy and zesty dressing," Jamie says.

             Beth Layman  :)

Taco Seasoning Mix

Taco Seasoning Mix

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin

This makes a hot and spicy mix. If you prefer a milder mix, reduce the red pepper. Combine all ingredients in a small bowl and mix until evenly distributed.

Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Store in cool, dry place. Use within 6 months. Makes 1 package or about 2 tablespoons of Taco Seasoning Mix.

Cran-Grape Punch

Cran-Grape Punch
Makes 8 (1-cup) servings

1 envelope KOOL-AID® Sugar Free Grape Flavor Low Calorie Soft Drink Mix
4 cups cold reduced-calorie cranberry juice cocktail
1 bottle (1 liter) cold club soda or seltzer
Ice cubes

Prep Time 5 minutes

PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail;
stir to dissolve. Refrigerate until ready to serve.

JUST before serving, pour into large punch bowl. Stir in club soda. Serve over ice.

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Cauliflower Deluxe

Cauliflower Deluxe

Recipe By :Marye Dahnke, Director of Home Economics, Kraft Cheese Company
Serving Size : 4 Preparation

 1/2 pound Kraft's Velveeta
1/3 cup milk
salt
pepper
1 cauliflower

Melt the Velveeta in the top of a double boiler. Gradually add the milk, stirring constantly until the sauce is smooth. Season to taste.

Cook the cauliflower in boiling salted water until just tender. Drain thoroughly. Pour the hot sauce over the cauliflower and serve at once.

If preferred, place the cauliflower in a casserole, pour the sauce over it, sprinkle with crumbs, and bake in a moderate oven, 350º, 20 to 30 minutes, until the crumbs are browned.

 Source: "The Cheese Cookbook"

One-Pot Spaghetti

One-Pot Spaghetti

Ingredients

8  ounces ground beef or bulk pork sausage

1  cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained

1/2  cup chopped onion (1 medium)

1  clove garlic, minced

1  14-ounce can chicken broth or beef broth

1-3/4  cups water

1  6-ounce can tomato paste

1  teaspoon dried Italian seasoning

1/4  teaspoon black pepper

6  ounces dried spaghetti, broken

1/4  cup grated Parmesan cheese

Directions

1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain. 

 

2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling;

reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese.

 Makes 4 servings.  Enjoy.

Homemade Animal Crackers

Homemade Animal Crackers

1/2 cup oatmeal
2 tsp. honey
1/4 to 1/8 tsp. salt
3/4 cup flour
1/4 tsp. baking soda
1/4 cup butter
4 Tbsp. buttermilk

Preheat oven to 400 degrees. Grind oatmeal in blender until it becomes a fine powder. Place in a large mixing bowl and add honey, salt, flour and soda and stir. 

Cut in butter.

Add buttermilk and stir until a well-mixed dough ball forms.

Roll dough out thinly on floured board. 

Cut with animal cookie cutters and bake until light brown, 10-12 minutes.

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Root Beer Pulled Pork

Root Beer Pulled Pork

Ingredients
* 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
* 1 (12 ounce) can of root beer
* 1 (18 ounce) bottle of barbecue sauce
* 8 hamburger buns

Directions
1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.

2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve.

Serve on hamburger buns.

KRISTY'S FAMOUS BUTTERMILK BISCUITS

KRISTY'S FAMOUS BUTTERMILK BISCUITS

3 cups self-rising flour 

1/2 cup (1 stick) butter, cold (not frozen)

1 to 1 1/2 cup buttermilk

Preheat oven to 425°F.

In a medium mixing bowl, cut butter into flour using a pastry cutter or fork until mixture resembles fine crumbs. Pour in buttermilk gradually, stirring mixture with fork. Add milk until the dough is not sticking to the sides of the bowl and all flour is absorbed into the dough.

On a clean, dry, floured surface, roll dough until it is floured enough so that it doesn't stick to the surface. Press dough out until it is about 1 to 1 1/2 inches thick.

Using a floured biscuit cutter or floured glass rim, cut biscuits. Continue to roll, pressing out and cutting dough until all dough is used. 

Place onto an ungreased pan; biscuits should be barely touching.

Bake (oven rack should be in the middle position) for about 15 minutes or until tops are golden brown. Immediately brush with butter.

Serve hot. 

Great with butter and honey, cheese, or smothered in country gravy.

Tips: In order for the biscuits to turn out fluffy and light, it is important that your flour is fresh and the butter/butter is cold (straight from the refrigerator). Leftover biscuits may be stored in a Ziploc bag for approximately 2-3 days, but they are always better when eaten fresh from the oven.  Enjoy.

Dolly Parton's Fat Burning Soup

With summer coming, we can all use a little fat burning.

Dolly Parton's Fat Burning Soup

6 lg Onions
2 Green peppers
2 Whole tomatoes
1 lg Cabbage
1 bunch Celery
Seasoning packet (any type dry soup you prefer, vegetarians
should choose a vegetable-based seasoning)

Cut vegetables in medium pieces and boil, covered with water, for 10
minutes. Turn heat low and simmer until vegetables are soft.This soup can be eaten any time you feel hungry. Eat as much as you wish and as often as you like, any time of the day.The soup will not add calories.