KFC Coleslaw Recipe

http://78recipes.com/the-famous-kfc-coleslaw-recipe/

You’ll Need:

1 tbsp of finely grated onion
⅓ cup of sugar
½ cup of mayonnaise
¼ cup of well shaken buttermilk
¼ cup of whole milk
1 ½ tbsps of white vinegar
2 ½ tbsps of fresh lemon juice
½ tsp of salt
⅛ tsp of black pepper
8 cups of finely diced cabbage
¼ cup of shredded carrots

Frog Eye Salad

http://78recipes.com/moms-frog-eye-salad/

8 ounces of Acini De Pepe Pasta
1 cup of pineapple juice
½ cup of sugar
1 tbsp of flour
¼ tsp of salt
1 beaten egg
½ tbsp of lemon juice
22 ounces of drained mandarin oranges
22 ounces of drained pineapple tidbits (reserve the juice)
8 ounces of drained crushed pineapple
1 ½ cups of miniature marshmallows
¾ cup of shredded coconut
8 ounces of cool whip

How to:

First, prepare and cool the Acini De Pepe pasta according to the package instructions and rinse with cool water.

Mix together the pineapple juice, sugar, flour, salt, and egg in a saucepan over medium high heat, cook until thick and smooth while stirring constantly. Turn off the heat and mix in the lemon juice.

Once the pasta and sauce are cooled mix them together in a large mixing bowl and stir in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut.

At last, mix in the cool whip and refrigerate before serving.

Easy Homemade Chocolate Turtle Cake

http://78recipes.com/easy-homemade-chocolate-turtle-cake/

Ingredients :

1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

How to make it :

Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk and butter and stir constantly till melted.
Pour melted caramel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.

Skinny Lemon Brownies

http://78recipes.com/skinny-lemon-brownies/

Nutrition: calories 121.6, fat 6.3 g, carbs 15.7 g, fiber .4 g, protein 1.2 g, sugars11.2 g, sodium 71.1 mg

Lemon Brownies

Makes 16 brownies

Ingredients:

• 1/2 cup all purpose flour
• 1/4 cup whole wheat pastry flour
• 1 stick butter, softened
• 2 large or extra large eggs
• 3/4 cup super fine sugar or granulated sugar
• 2 tbsp lemon fresh lemon juice
• 1 1/2 tbsp lemon zest
• 1/4 tsp Kosher or sea salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract

Lemon glaze:

• 1/2 cup sifted powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp cold water if needed
• lemon zest for sprinkling on top

Directions:

1. Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.
2. In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy. Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.
3. In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.
4. Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.
5. While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies and enjoy!

Homemade Kit Kat Bars

75 club crackers.
½ pound of unsalted butter.
2 cups of graham crackers crumbs.
1 cup of firmly packed dark brown sugar.
1.2 cup of milk.
⅓ cup of granulated sugar.
⅔ cup of creamy peanut butter.
½ cup of semisweet chocolate chips.
½ cup of butterscotch chips.

How to:

First, you need to arrange one layer of club crackers in a 9×13 rectangular baking pan. Break some to fit in the holes.

In a large saucepan, melt the butter over medium heat, mix in the graham cracker crumbs, dark brown sugar, milk and granulated sugar and boil the mixture for 5 minutes while stirring. Turn off the heat and pour half the mixture over the graham crackers.

Add a second layer of club crackers and top with the second half of the mixture.

Finish with a layer of crackers.

In a small saucepan, mix together the peanut butter, chocolate, chips and butterscotch chips and melt while stirring over medium low heat.
Once well combined, spread over the crackers and let cool before refrigerating for two hours, covered.

Once cooled, cut into 2 inch bars, you can store them in an airtight container in the refrigerator for over two weeks.

Cream Cheese Lemonade Pie

http://78recipes.com/cream-cheese-lemonade-pie/

You’ll Need (for the creamy pie):

1 (5 oz) can of evaporated milk.
1 (3.4 oz) box of instant lemon pudding mix.
2 (8 oz) packages of cream cheese.
¾ cup of frozen lemonade concentrate.

You’ll Need (for the pie crust):

2 ⅔ cups of graham cracker crumbs.
⅓ cup of sugar.
½ cup of melted butter.
Or you can just use 1 graham cracker crust (9 inch).

How to:

To make the pie crust, mix together all the ingredients in a medium bowl until well combined.
In a deep pie dish, press the graham cracker crumbs evenly and bake for 10 to 12 minutes in a preheated oven to 350°.
To make the creamy pie, beat together the milk and pudding mix in a small bowl on low for 2 minutes.
Beat the cream cheese in a separate bowl for 3 minutes until light and fluffy.
Beat in the lemonade concentrate gradually, then the pudding mix.
Pour the mixture into the graham cracker crust and refrigerate covered for 4 hours.

Pecan Cake Bars

Pecan Cake Bars

http://78recipes.com/pecan-cake-bars/

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

How to make it :

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Red Hot Cinnamon Candy

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 248

Ann Naughton Goldsmith

In a large saucepan, place:
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup of water

Cook until candy is hard and brittle when tested in cold water. Remove from heat and add a few drops (3) red food coloring. Stir in 1/8 ounce cinnamon oil (get it from the pharmacy). 

Pour the candy on a piece of foil dusted with powdered sugar. When the candy is cool, crack and place in a container with 1 tablespoon powdered sugar.

This recipe had been in the Goldsmith family for many years. When Sarah Goldsmith was 8 years old, she was taught how to make this type of candy.

Raspberry Parfait Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 242

1 3 ounce package jello (raspberry)
1 1/4 cup boiling water

Dissolve jello in water real well, add by spoonfuls 1 pint vanilla ice cream. Blend well after each addition. Chill until mixture makes soft mounds. Add 1 cup to 2 cups fresh, unsweetened, drained raspberries.

Pour into graham cracker crust and chill until very solid, overnight is best. You can decorate with whole fresh raspberries and crushed graham cracker crumbs.

Rocky Road Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 243

Rocky Road Pie

1 1/2 cup cold half and half or light cream
1 package (4 serving size) chocolate instant pudding
3 1/2 cups (8 ounces) cool whip (I would substitute with 8 ounces of whipping cream, whipped)
1/3 cup chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped nuts

Crust: use a graham cracker or chocolate crumb crust.

Pour half and half into a large bowl. Add the pie filling mix. Beat with a wire whisk until well blended, about one minute.

Let stand for 5 minutes. Fold in the remaining ingredients. Pour into the crust. Freeze until firm. 

Remove from freezer 10 minutes before serving.

Cherry Crunch

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 213

Ruth Lusk

40 graham crackers (rolled fine)
3/4 cups sugar
1 teaspoon cinnamon
3/4 cups butter 
1 can cherry pie mix
5 egg whites, beaten stiff
fold in 1 cup sugar

Melt butter and mix with cracker crumbs, sugar, and cinnamon. Pat 3/4 of the mixture into the bottom and sides of a 9 x 13 buttered pan. Pour cherry mix over crumbs in the ban. Spread beaten egg whites over cherries, cover with remaining crumbs. Bake 35 minutes at 275 degrees. Cut in large squares and serve plain or with ice-cream.

Peanut Butter Easter Eggs

Ingredients

• ¾ cup creamy peanut butter
• ½ cup butter, softened
• ½ teaspoon vanilla extract
• 2-1/3 cups confectioners' sugar
• 1 cup graham cracker crumbs
• 1-1/2 cups semi-sweet chocolate chips
• 2 tablespoons shortening

Instructions

1. In a large bowl, beat peanut butter, butter and vanilla until blended.
2. Gradually beat in confectioners' sugar and cracker crumbs.
3. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets.
4. Chill 30 minutes or until firm.
5. On low heat, melt chocolate chips and shortening; stir until smooth.
6. Dip eggs in chocolate mixture; allow excess to drip off.
7. Return eggs to baking sheets.
8. Chill 30 minutes.
9. If desired, decorate eggs with icing.
10. Let stand until set.
11. Store in airtight containers in refrigerator.

The BEST French Toast

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 287

French Toast, 
Eunice Anderson

1 egg
1/4 teaspoon salt
1/2 cup milk
1/4 teaspoon baking powder
flour

Mix the egg, salt, milk and baking powder together. Add in flour until the batter is like a cake batter. Using sliced Texas toast, dip into batter and deep fat fry until golden brown.

*********************************************
The above recipe would take about 1/4 cup flour.

The above recipe makes 2 or 3 slices of french toast

This recipe is easily doubled or tripled.

You can add cinnamon or nutmeg to the recipe. Also, add some vanilla.

French Apple Wedges

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, p. 105

French Apple Wedges
Ruth Lusk

2 eggs
1/2 cup sugar
1/2 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
2 cups apples (pared and chopped)
1/2 cup cream, whipped

Sift dry ingredients together. Beat eggs until light, add to dry ingredients along with vanilla, nuts, and apples. Mix well. Pour into un-greased 9 inch pie plate. Bake in a moderate oven (350 degrees) for 25 to 30 minutes. Cool and serve with whipped cream or ice cream.

Salmon Loaf

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, p. 51

1 16 ounce can salmon, drained
2 cups soft bread crumbs (about 2 1/2 slices)
1/2 teaspoons onion salt
1 tablespoon butter, melted
1/2 cup milk
1 egg, slightly beaten

Flake salmon, discarding skin and bones. In a bowl, combine the salmon, bread crumbs, onion, salt and butter. Mix well. Combine milk and egg; add to salmon mixture and mix thoroughly. Bake in greased loaf pan at 350 degrees for 35 to 40 minutes. This can be served with cheese sauce and rice, if desired.

*************************************************
I have had salmon patties served with creamed peas. This was a perfect match to the salmon.

Barbecued Pheasant

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991

1 pheasant
2 medium onions, chopped
1 cup catsup
1/2 Worcestershire sauce
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon chili powder
2 cups water

Place cut up pheasant in a shallow pan. Sprinkle chopped onions on top of the bird. Brown in an oven at 450 degrees for 30 minutes.

Heat together in saucepan the remaining ingredients. Pour over the pheasant. Bake in 350 degree oven for 1 hour, or more if older or larger bird.

The pheasant may be cut into small pieces and served as an horsd'oeuvre.

Brisket Barbecue

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 45

Brisket Bar-b-q
Ruth Lusk

4 - 5 pound brisket
Rub the meat with 1 1/2 teaspoons salt (both sides)

Sauce:
1/2 cup catsup
1/4 cup vinegar
1/2 cup chopped onion
1 tablespoon liquid smoke
1 bay leaf
1/4 teaspoon pepper

Place meat in a 13  9 pan. Mix ingredients and pour over meat. Cover with foil and bake at 325 degrees for 3 hours. May also be cooked on a grill with 1 burner on low.

Salad Dressing

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, p 44

Salad Dressing
Ann Naughton Goldsmith

In the blender place:

1 tablespoon lemon juice
3 tablespoons honey
1/3 cup cider vinegar
1 teaspoon grated onion or 1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/3 cup sugar

Blend and gradually add 1 cup salad oil. This will keep in a tight container in the refrigerator. It can be used on any type of salad.

Mayonnaise

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991
page 43

Madonna (Naughton) Lewis
Rita (Naughton) Matthews
Ann (Naughton) Goldsmith

7 eggs (beaten until frothy)
3 tablespoons flour (to keep from curdling)
1 large teaspoon dry mustard
1 tablespoon wet horseradish (optional)
1 cup vinegar
1 cup water
1/4 cup sugar (more if desired)
1/2 teaspoon salt

Mix ingredients and cook, stirring frequently to prevent lumping. Cook until thick. Add more vinegar if stronger flavor is desired. This can be stored in a covered jar in the refrigerator and will keep. Delicious on potato salad.

Cranberry Salad

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991

p, 14
Cranberry Salad
Ruth Lusk

1 bag cranberries
10 oz. marshmallows
1 20 ounce can of pineapple, crushed and drained
3/4 cup sugar
1 cup whipping cream

Grind cranberries and marshmallow. Combine with sugar and let stand overnight. Add pineapple and whipped cream. Chill. Turn into a glass serving bowl or individual cups. This salad can be frozen.

Rhubarb Jam (with strawberries and jello)

4 cups rhubarb
4 ups sugar
2 packages frozen strawberries or raspberries
1 1/2 packages strawberry or raspberry jello

Bring to boil rhubarb, sugar, and frozen strawberries and boil for 15 minutes. Remove from heat and add 1 1/2 packages strawberry or raspberry jello. Pour into jars and seal. Cherry pie filling also be substituted and add cherry jello.

Oh Henry Bars

4 cups oatmeal
1 cup butter
1 cup brown sugar
1/2 cup white syrup


Bring butter and syrup to a boil. Stir in oatmeal and sugar. Pat into a 9 x 13 inch pan. Bake at 350 degree for 10 to 12 minutes. Melt 1 cup peanut butter and 1 cup chocolate chips. Spread on top of the bars.

I wonder if vanilla would add flavor?

Graham Cracker recipe

1/3 cup instant dry milk
1/2 cup water
2 tablespoons vinegar
1 cup brown sugar, packed
3/4 cup honey
1 cup oil
2 teaspoons vanilla
2 lightly beaten eggs.

Mix powdered milk and water. Add vinegar to the mixture. In another bowl, mix remaining ingredients together. Add both mixtures together and add:

6 cups whole wheat flour
1 teaspoon salt
1 teaspoon soda

Divide mixture into 4 equal parts. Place on greased and floured cookie sheet. Roll from center to edges until about 1/8 inch thick. Poke with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove and cut in squares immediately.

Sopaipillas (Southwestern Fried Bread)

Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 31, by John D. Feinberg, ISBN 0-923280-01-4

Ingredients:
1 cup + 2 tablespoons whole wheat flour
1 cup + 2 tablespoons all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, unsalted
1 teaspoon active dry yeast
1/2 cup honey
1/2 teaspoon cinnamon
vegetable oil
flour

In a bowl, whisk together the flours, sugar, and salt.
In a small saucepan, heat the milk and butter over moderately low heat, stirring until the butter is melted and mixture is just warm. Remove the pan from heat. Sprinkle the yeast over the milk mixture and proof it for 10 minutes, or until it is foamy. In an electric mixer, fitted with the dough hook, beat the milk mixture with half the flour mixture on low speed until the mixture is combined and beat in the remaining flour mixture, beating until the mixture forms a dough. (The dough will be slightly sticky.)

Transfer the dough to a lightly oiled bowl, turn dough to coat it with the oil, and let it rise, covered with a kitchen towel in a warm place for 1 hour. Turn the dough out onto a lightly floured surface, roll it out 1/4 inch thick, and let it rise, covered with the towel, for 30 minutes more. In a small saucepan, heat the honey and cinnamon, whisking until it is warm.

Cut the dough with a sharp knife into 3 inch squares or triangles and cover the squares with a dampened kitchen towel. In a kettle, heat 2 inches of the oil until it is 375 degrees on a deep-fat thermometer and fry the squares, a few at a time, turning them, for 1 minute, or until they are puffed and golden brown, transferring them as they are fried to paper towels to drain. Serve warm with the cinnamon honey.

Makes 12 serving.

Doc Martin's Aware-Winning Green Chile

Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 33, by John D. Feinberg, ISBN 0-923280-01-4

Ingredients:
7 tablespoons butter, unsalted
1/4 cup + 2 tablespoons flour
1 tablespoon oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound chuck roast, cut in 1/2 inch cubes
1 large onion, finely chopped
3 garlic cloves, minced
1/3 cup Coriander, fresh, chopped (Cilantro!)
1 tablespoon parsley, fresh, chopped
2 teaspoons tabasco
1 teaspoon oregano, dired, crumbled
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 cups chicken or beef stock
12 ounces Mexican light beer
2 pounds green chiles, seeded, diced, peeled
1 tomato, diced

In a small heavy skillet, cook 4 tablespoons of butter and 1/4 cup of flour over moderately low heat, stirring for 3 minutes and reserve this roux.

In a heavy kettle, heat the oil over moderate heat until it is hot, but not smoking, add the meats, stirring to break up lumps. Cook until meat is no longer pink and transfer with slotted spoon to a bowl. In remaing fat, plus 3 tablespoons butter, cook the onion and garlic over moderate low heat, stirring until onion is soft, add the coriander, parsley, tabasco, oregano, cumin, and black pepper. Add remaining 2 tablespoons flour and cook, stirring, for 3 minutes. Add meat, broth, beer, chiles, and tomato. Bring to a boil, stirring. Stir in reserved roux, stirring until well mixed. Simmer the chile, stirring occasionally, about 1 hour.

The chile improves if made one day ahead, allowed to cool completely, uncovered, kept covered and chilled, and reheated.

Serve the chile topped with freshly grated, sharp cheddar and monterey jack cheeses, chopped lettuce and chopped tomatoes and serve sopapillas seperately.

Makes four to six servings.

Bleu Cheese Cake

Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 26, by John D. Feinberg, ISBN 0-923280-01-4

4 ounces bleu cheese
4 Tablespoons butter, softened
8 ounces cream cheese
6 eggs
5 tablespoons creme fraiche
salt and pepper to taste

Heat oven to 350 degrees. Combine all ingredients in a food processor until smooth. Place in 8 inch spring form pan. Bake in a water bath for approximately 30 minutes or until set. Remove from oven and allow to cool.

Remove from pan and serve garnished with chopped chives and accompanied by water crackers or crusty bread.

Makes 8 servings.

Paula Deen's Dog Biscuit Recipe

Ingredients

1 tablespoon baking powder
1 egg
1 cup smooth peanut butter
2 1/4 to 2 1/2 cups whole wheat flour
3/4 cup nonfat milk

Preparation

STEP 1
Preheat oven to 325°. In a large mixing bowl, whisk together the milk, egg and peanut butter.

STEP 2
Paula’s note: as a general rule, most homemade dog biscuits do well with 1 part liquid to 3 parts dry. You can customize the recipe by adding and subtracting ingredients your dog likes.

STEP 3
Add in the flour and baking powder to make a very stiff dough, using your hands to work in the last of the flour if necessary.

STEP 4
Flour a work surface and roll out dough to a 1/4-inch thickness. Cut into desired sizes depending on the size of your dog.

STEP 5
Bake on a parchment-lined baking tray at 325° for approximately 20 minutes. Turn biscuits over and bake for an additional 15 minutes.

STEP 6
Remove from oven and allow to cool completely before storing in an airtight container. Dog biscuits can also be stored in the freezer for up to 3 months.

Tomato Soup to be Canned

This recipe is from Anne Pringle Buss. It was in an old canning book of 
her mother's.

14 quarts tomatoes 
7 medium onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 TBSP butter
14 TBSP flour
4 TBSP salt
8 TBSP sugar
2 tsp pepper. (I omit)


Wash, cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to 
tomatoes, cook until celery is soft. Put through sieve. Rub butter and flour 
to make a smooth paste. Add to boiling soup, stir to prevent burning. Add 
salt, sugar, and pepper. For smoother consistency, put through sieve 
again. Fill clean jars to 1/2 inch of top. Put on lids, screw band tight. 
Process in water bath 15 minutes.

Old Fashioned Cream of Tomato Soup, 2 recipes

This recipe was given to me from Rose Drennan. Her mother's sister developed this recipe. It was served at a restaurant called 4 B's which had sites in Montana, New Mexico, Colorado, North Dakota and Washington.

This recipe yields 1/2 gallon soup. (64 ounces) It should really serve at least 12 people.

32 ounce can of diced tomatoes
9 ounces chicken broth, undiluted
1 ounce butter
2 Tablespoons sugar
1 Tablespoon chopped onion
Pinch baking soda
2 cups cream

Mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.

Heat cream in a double boiler.

Add cream to tomato mixture.

Ready to serve and enjoy!

---------------------------------------------------------------------------------
Another version of Old Fashioned Cream of Tomato Soup
This recipe comes from a great blog: https://iowasue.blogspot.com/

Old Fashioned Tomato Soup

  14 ½    ounces  Diced Tomato -- undrained

     ½       teaspoon  Baking Soda

     ¼       teaspoon  Garlic Salt

              Salt and Pepper -- to taste

  1          Quart  Milk   

  2          tablespoons  Butter

              Fresh Parsley -- minced

In a large saucepan, bring tomatoes to a boil.  Add baking soda, garlic salt, salt and pepper.  Reduce heat; add the milk and butter.  Heat through, but do not boil.

1 pint of home canned or freshly stewed tomatoes with liquid can be substituted for the purchased canned tomatoes.

6 Servings

Yield:  "1 ½ quarts"

ASPARAGUS BLUE CHEESE SOUP

https://glassofwin.wordpress.com/2010/09/14/recipe-asparagus-blue-cheese-soup/

ASPARAGUS BLUE CHEESE SOUP
2 packages fresh asparagus spears
1 tsp. margarine/butter
1/3 c. chopped (sweet) onion
1 can low-sodium chicken broth (substitute vegetable broth if strictly vegetarian), divided (roughly 14oz)
1 1/2 cups milk
Crumbled blue cheese (I use a whole package, around 5 oz)
1/2 tsp salt (optional)
Freshly ground pepper (to taste)

Directions
– Lop off the ends (thickest area) of the asparagus stems and discard into your compost. Steam asparagus until cooked, set aside

– Melt butter in a small non-stick skillet, saute onion under tender but not brown

– Combine asparagus, onion and 1 c. of broth in blender. Process until smooth and liquidized. Remember to stop and scrape down the sides!

– Pour mixture into saucepan

– Add: remaining broth, milk, cheese & salt (optional)

– Cook over medium-low heat until cheese is melted

– Ladle into bowls, grind some pepper on top and enjoy!

Notes
For a more subtle flavor, use Gorgonzola cheese in lieu of blue
In the past I have used frozen asparagus with mixed results. If you can use fresh, do, but frozen is a decent substitute if you trim their stems.

Loaded Cauliflower, low carb

http://www.delish.com/cooking/recipe-ideas/recipes/a49535/loaded-cauliflower-bake-recipe/

Cauliflower is the new potato.

TOTAL TIME: 0:40
COOK: 0:30
LEVEL: EASY

SERVES: 4 SERVINGS
INGREDIENTS

2 small heads cauliflower, cut into florets
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 c. whole milk
1 1/2 c. shredded Cheddar
2 oz. cream cheese, softened
kosher salt
Freshly ground black pepper
6 slices bacon, cooked and crumbled
1/4 c. Sliced scallions
DIRECTIONS
Preheat oven to 350 degrees F. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer and add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted and season with salt and pepper.
In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and scallions until combined, then top with remaining Cheddar, bacon, and scallions.
Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
Let cool slightly, then serve.

Hot Cocoa Mix

Hot Cocoa Mix 

4 cups non-fat dry milk powder

1 cup non-dairy creamer

1 ½ c granulated sugar

1 cup unsweetened cocoa powder

¼ tsp. salt 

In a large mixing bowl place all ingredients.  Stir with a whisk until thoroughly combined.  Makes enough to fill 5 pint jars.  Store in a cool, dry place. 

Stir 3 Tbs. cocoa mix into one cup hot water.