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Dec 16, 2009

White Bean and Vegetable Soup with Spinach Pistou

2 cup(s) dried navy beans
4 ounce(s) (about 4 slices) bacon, diced
1 medium onions, diced (about 1 cup)
2 stalk(s) celery, diced (2/3 cup)
5 can(s) (14 1/2 ounces each) low-sodium chicken broth
1/2 teaspoon(s) anise seed
1 cup(s) canned whole tomatoes, drained, seeded and diced
1/4 cup(s) parsley, chopped
2 tablespoon(s) parsley, minced
1/4 teaspoon(s) (plus 1/8 teaspoon salt) salt
1/4 teaspoon(s) ground black pepper
1/2 cup(s) frozen chopped spinach, defrosted
2 clove(s) garlic
1/2 cup(s) extra-virgin olive oil
1/2 tablespoon(s) fresh lemon juice



1.Quick-soak the beans: Place beans in large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover, and let sit for 1 hour. Drain and set aside.
2.Make the soup: In a large pot over medium-high heat, cook bacon until browned but not crisp. Add the onions and celery and sauté until translucent -- about 5 minutes. Add the chicken broth, beans, and anise seed. Bring to a boil, lower heat, and simmer, partially covered, for 30 minutes. Add tomatoes, minced parsley, 1/4 teaspoon salt, and pepper and continue to simmer, partially covered, until beans are tender -- about 1 hour.
3.Make the pistou: Place spinach, 1/4 cup chopped parsley, garlic, olive oil, lemon juice, and remaining salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside. Ladle the soup into bowls and top with 1 to 2 tablespoons of the pistou. Serve immediately along with our Parmesan Crisps.

Chicken Tomatillo Chili

1 can(s) (11-ounce) tomatillos (or 7 or 8 fresh tomatillos husks removed), quartered
1 jalapeño pepper, halved and seeded
2 tablespoon(s) vegetable oil
2 pound(s) boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium (about 1 cup) onion, chopped
3 clove(s) garlic, minced
2 can(s) (4 1/2-ounce) diced green chiles
2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
2 can(s) (14 1/2-ounce) low-sodium chicken broth
1/2 cup(s) chopped fresh cilantro
1 teaspoon(s) salt
Tortilla chips or strips (optional)



1.Make the flavor paste: Combine tomatillos and jalapeño in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
2.Brown the chicken:1.Make the chili: Add onion to Dutch oven and sauté until translucent -- about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and flavor paste. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.

To serve: Stir in cilantro and salt. Serve hot with tortilla chips, if desired.

Homemade Chicken Noodle Soup

1 (3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth
6 carrots, peeled
4 stalk(s) celery, ends trimmed
3 medium onions, peeled
5 black peppercorns
1 clove(s) garlic, crushed
10 sprig(s) parsley
2 sprig(s) thyme
1 bay leaf
2 tablespoon(s) unsalted butter
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
3 cup(s) (5 ounces) medium egg noodles



1.Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

2.Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.

Red-Pepper Soup with Basil Cream


3 clove(s) (small) garlic, chopped
1 small onion, chopped
2 tablespoon(s) olive oil
1 can(s) (15-ounce) crushed tomatoes
1 jar(s) (12-ounce) marinated roasted red peppers, drained and chopped
2 cup(s) chicken broth
1/2 cup(s) packed fresh basil
1 tablespoon(s) balsamic vinegar
2 teaspoon(s) sugar
1/4 cup(s) sour cream
1/4 cup(s) heavy cream
1/4 cup(s) chopped fresh basil, for basil cream
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper



1.Sauté garlic and onion with olive oil in large pot over medium heat for 6 minutes. Add tomatoes, red peppers, and chicken broth. Cook for 15 minutes.
2.Add fresh basil, balsamic vinegar, and sugar and puree in a blender or food processor.
3.For basil cream, stir sour cream and heavy cream together with chopped basil and salt and freshly ground pepper. Serve soup with dollop of basil cream and chopped basil.

Country Breakfast

1/3 cup butter or margarine
4 cups cubed cooked potatoes
1/2 cup chopped green pepper
2 Tbsp. chopped onion
4 eggs 1 cup KRAFT Shredded Cheddar Cheese

MELT butter in large skillet on medium heat. Add potatoes, green pepper and onion; cook until potatoes are lightly browned, stirring occasionally.

ADD eggs, 1 at a time, to potato mixture, spacing eggs evenly over the potatoes; cover with lid. Cook until eggs are set.

SPRINKLE with cheese. Cover and continue to cook until cheese is melted.

Pancakes with Cinnamon-Cheese Stuffing

1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 Tbsp. sugar
1 tsp. ground cinnamon
4 frozen pancakes (4 inch), toasted

Make It
MIX ricotta cheese, sugar and cinnamon until well blended.

SPOON evenly over pancakes. Fold pancakes over filling to enclose.

Blissful Banana Pie

What You Need
1 cup NILLA Wafer Crumbs
1/2 cup finely chopped PLANTERS Pecans
1/3 cup butter or margarine, melted
5 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
3 cups JET-PUFFED Miniature Marshmallows, divided
2 cups milk,
divided 1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding
1 cup thawed COOL WHIP Whipped Topping 2 medium bananas, thinly sliced

PREHEAT oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; cool.

PLACE chocolate squares, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl. Microwave on HIGH 2 min.; stir until chocolate is completely melted. Pour into crust; refrigerate until ready to use.

PREPARE pudding mix in large bowl as directed on pkg. for pudding, using remaining 1-1/2 cups milk. Place plastic wrap directly on surface of pudding; refrigerate 30 min. or until cooled. Gently stir in whipped topping and remaining 2 cups marshmallows. Arrange bananas evenly over chocolate layer; cover with the pudding mixture. Refrigerate several hours or until chilled. Store in refrigerator.

Cookies and Creme Cafe Pie

What You Need
1 pkg. (12.6 oz.) JELL-O No Bake OREO Dessert
1/4 cup
(1/2 stick) margarine, melted
1-1/3 cups cold milk
1/4 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Café Make It

MIX Crust Mix and margarine with fork in 9-inch pie plate until crumbs are evenly moistened. Press firmly onto bottom and up side of pie plate; set aside.

POUR milk into large bowl. Add Filling Mix and flavored instant coffee. Beat with electric mixer on low speed 30 sec. Increase speed to high; beat an additional 3 min. (Do not underbeat.)

RESERVE 1/2 cup of the Crushed Cookies. Gently stir remaining crushed cookies into filling until well blended. Spoon into crust; top with the reserved cookies. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Chocolate Mousse Torte

What You Need!
37 NILLA Wafers, divided 4 squares BAKER'S Semi-Sweet Chocolate,
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups plus 2 Tbsp. cold milk,
divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed,
divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese,
1/4 cup sugar
3/4 cup fresh raspberries Make It!

STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

BEAT pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.

BEAT cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

MEANWHILE, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

Sour Cream Cookies

Sour Cream Cookies

1 cup (2 sticks) butter, cut into small pieces
2 cups sugar
2 large eggs
1 cup sour cream
1 teaspoon baking soda
1 teaspoon almond extract
1 teaspoon cinnamon
1/2 teaspoon salt
4 cups all purpose flour
Maraschino cherries or jelly, to top cookies (optional)

Preheat oven to 375 degrees. Line two cookie sheets with parachment paper. In
large bowl using electric mixer beat butter and sugar on medium until fluffy.
Add eggs and beat until smooth; set aside. Mix in a small bowl sour cream,
baking soda, almond extract, cinnamon, and salt. With mixer on low speed, add
this to butter mixture and beat until smooth, scraping down sides of bowl with
spatula as needed. One cup at a time, add flour and beat until well blended.
Scrape down the sides of bowl and beat for about a minute. Use large spoon to
drop dough on prepared cookie sheets, about 2 inches apart. If desired place
jelly or cherries on cookie and press into center. Bake for about 14-16 minutes
or until the edges begin to brown. Let cookies cool on pan for a minute and then
transfer to cooling racks.

Number of Servings: 40

Pumpkin Cheesecake with Chocolate Topping

Pumpkin Cheesecake with Chocolate Topping

3/4 cup butter
1 17.5 ounce package oatmeal cookie mix
2 8 oz pkg cream cheese, softened
1 3/4 cups sugar
3 eggs
1 15 ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup semisweet chocolate pieces
48 pecan halves, optional

Preheat oven to 350 degrees. Line a 15x10 pan with heavy foil, extending foil
over pan edges. Lightly grease foil and set aside. In a large bowl, use a pastry
blender to cut 1/2 cup butter into cookie mix until mixture resembles coarse
crumbs. Press mixture evenly into prepared pan. Bake 10 minutes or until set. In
a large bowl, combine cream cheese and sugar. Beat with an electric mixer, on
medium speed, until combined. Add eggs, one at a time, beating on low speed
after each addition until just combined. Stir in pumpkin, vanilla, pumpkin pie
spice and salt. Pour pumpkin mixture into hot crust and bake 30-35 minutes, or
until mixture is slightly puffed around edges and just set in center. Cool
completely in pan on a wire rack. In a small microwave safe bowl, combine
chocolate pieces and 1/4 cup butter. Microwave high for 30-60 seconds, or until
softened, then stir until smooth. Drizzle chocolate over cooled pumpkin
cheesecake bars and carefully spread into an even layer. Gently press pecan
halves evenly atop bars. Cover and chill 2 to 24 hours. Using edges of foil,
lift uncut bars from pan. Cut into bars by cutting directly downward with a
large knife.

Number of Servings: 48 bars

Chocolate Chip Butter Cookies

Chocolate Chip Butter Cookies

1 cup butter, cubed
1/2 tsp vanilla
2 cups flour
1 cup confectioners' sugar
1 cup (6 ounces) miniature
semisweet chocolate chips

Melt the butter in a microwave or double boiler. Stir in the vanilla. Cool completely. In a large bowl, combine the flour and the sugar. Stir in the butter mixture and the chocolate chips. The Mixture Will Be Crumbly. Shape into 1-inch balls. Place 2 inches apart onto ungreased baking sheets. Flatten slightly. Bake at 375 F for 12 minutes or until the edges begin to brown. Cool on wire racks. Makes for 4 dozen

Thumbprint Cookies

Thumbprint Cookies

6 tbsp butter, softened
1/2 cup sugar
1 egg
2 tbsp canola oil
1 tsp vanilla
1/4 tsp butter flavoring
1 1/2 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp salt
7 1/2 tsp assorted jams

In a large bowl, cream the butter and the sugar. Beat in the egg. Beat in the oil, vanilla, and the butter flavoring. Combine the flour, cornstarch, baking powder, and salt. Stir into the creamed mixture. Roll into 1-inch balls. Place 2 inches apart onto greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350 F for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 tsp jam. Cool completely.
Makes 2 1/2 dozen

Oyster Pie

Oyster Pie

1 pint of oysters
1 large can of Carnation milk and 1/2 of the can of water
1/4 lb. Of saltine crackers, crumbled
1/2 teaspoon of salt
2 eggs
1 stick of butter
1/2 teaspoon of pepper

Put layer of crackers in a greased casserole, followed by a layer of
Oysters, butter, salt and pepper. Repeat. Place crackers on top and add
Mixture of beaten eggs, milk and water by pouring over the top. Bake at 350
Degrees for 30 minutes are until browned and set.