Go Big Red Recipes For March 12-EDITED

[Roxy]

Vegetable Beef Soup

 

1 beef chuck roast (2-1/2 to 3 lbs.)

4 quarts water

1 cup medium pearl barley

1-1/2 cups chopped onion

1-1/2 cups chopped celery

1 tablespoon salt

1 teaspoon pepper

1 can (28 oz.s) diced tomatoes, undrained

1-1/2 cups chopped carrots

1 package (16 oz.s) frozen mixed vegetables

1/4 cup minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon garlic salt

 

In a large Dutch oven or soup kettle, place roast, water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until meat is tender. Remove meat; cool. Cut meat into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 15-20 servings (6 quarts).

 

Bean Soup

 

1 lb. dried great northern beans

1 meaty ham bone or 2 smoked ham hocks

3 medium onions, chopped

3 garlic cloves, minced

3 celery ribs, chopped

1/4 cup chopped fresh parsley

1 cup mashed potatoes or 1/3 cup mashed potato flakes

Salt and pepper to taste

Parsley or chives for garnish

 

In a saucepan, place beans and enough water to cover; bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1 hour.

 

Drain and rinse beans. In a large kettle, place beans, ham bone and 3-qts. water. Bring to boil. Reduce hat; cover and simmer for 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.

 

Remove meat and bones from the soup. Remove meat from the bones; dice and return to kettle. Heat through. Garnish with parsley or chives. Yield: 8-10 servings (2-1/2 quarts).

 

 

Taco Pie:

 

Makes 4 servings

 

Ingredients:

 

1-1/2 pounds ground beef

1/3 cup onions chopped

1/2 cup water

1 1 1/4-ounce package taco seasoning mix

1 8-ounce can refrigerated crescent dinner rolls

2 cups tortilla chips crushed

1 cup sour cream

4 ounces cheddar cheese shredded (about 1 cup)

1/2 cup taco sauce.

 

Directions:

 

Preheat oven to 375°. Place baking sheet on middle shelf of oven.

 

Crumble beef into a large skillet. Add onion and saute over medium heat until meat is no longer pink. Remove any excess fat. Stir in water and taco seasoning mix. Reduce heat to low, cover and simmer for 5 minutes.

 

Meanwhile, arrange crescent roll triangles in bottom and up sides of a 9-inch pie plate, pinching edges of triangles together to form a crust. Sprinkle with 1 cup of the crushed chips. Spread hot meat mixture evenly in crust. Spoon on sour cream, then sprinkle with cheese. Top with remaining chips.

 

Bake on preheated baking sheet for 25 minutes or until edge of crust is browned and cheese melted.

 

To serve, cut into wedges and top with sauce.

 

 

Spiced Pumpkin Cake:

 

2 cups self-rising flour

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

1 can Libby's solid-pack pumpkin

4 eggs

1 cup oil

1 tsp. vanilla

2 tsps. cinnamon

1 tsp. ground ginger

1/2 tsp. nutmeg

 

Beat eggs with sugar. Add oil , vanilla & pumpkin. Blend well. Mix together dry ingredients and blend in with wet ingredients. pour into 2 greased & floured 9-inch cake pans. Bake at 325 for 25-30 minutes. Cool completely and frost with cream cheese frosting and cover with walnuts. Store in fridge.

 

Southwestern Breakfast Squares

 

10 eggs

4 TBS cream

1 (4oz) can diced green chilies

2 TBS salsa

1/4 tsp salt

1/2 cup green or red bell pepper, diced

1 TBS onion, diced

1/2 cup Monterey Jack cheese, shredded ~ divided

1/2 cup Cheddar cheese, shredded ~ divided

 

Preheat oven to 350*

 

Beat eggs and cream. Add all ingredients except 1/2 of each cheese. Blend well. Pour into an 8x8 buttered non metal baking dish. Sprinkle with remaining cheese and bake for 40 minutes.

 

 

 

Oreo & Fudge Ice Cream Cake:

 

 

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped

 

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

 

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

 

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

 

Note

The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

 

 

OLIVE GARDEN ZUPPA TOSCANA:

 

Ingredients:

 

 

 

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

2 cups water **

4 cans chicken broth **

1 cup heavy cream

3 large sliced Russet potatoes (cut in half & slice)

1/2 of a bunch of kale rough chopped

**You can also use water and bouillion cubes instead**

 

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

Mix together the chicken broth and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving.

 

 

Homemade Waffles:

 

2 cups flour

2 TBS sugar

1 tsp salt

3 tsp baking powder

2 eggs, separated

1-3/4 cups milk

4 TBS melted butter

 

Sift dry ingredients in a bowl and then add the egg yolks and milk (and any of your optional ingredients). Slowly beat until smooth. Add melted butter. Beat whites until stiff and then gently fold into the batter.

 

Makes about 8 waffles and these freeze well.

 

French Country Onion Soup

 

3 tablespoons butter or margarine

7 medium onions (about 2-1/2 lbs.), each cut lengthwise in half and thinly sliced

1/4 teaspoon salt

4 cups water

1 can (14-1/2 oz.s) beef broth

1/4 teaspoon dried thyme

4 slices (1/2 inch thick) French bread

4 oz.s Gruyere or Swiss cheese, shredded (1 cup)

 

1. In non-stick 12-inch skillet, melt butter over medium heat. Addd onions and salt; cook, stirring occasionally; until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low; cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

 

2. Transfer onions to 3-quart saucepan. Add 1/2 cup water to skillet; heat to boiling over high heat, stirring to scrape up browned bits from bottom of pan. Pour water from skillet into saucepan with onions. Add broth, thyme, and remaining 3-1/2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer until onions are very tender, about 30 minutes.

 

3. Meanwhile, preheat oven to 450F. Arrange bread slices in single layer on cookie sheet; bake until lightly toasted, about 5 minutes.

 

4. Place four 2-1/2 cup ovenproof bowls in jelly-roll pan for easier handling. Ladle soup into bowls and top with toasted bread, gently pressing toast into soup. Sprinkle evenly with Gruyere. Bake until cheese has melted and begins to brown, 12 to 15 minutes.

 

Clam Chowder:

 

Dice 1/2 cup bacon and 1/2 cup onion (frozen bacon is easier to chop). Brown bacon and onion together in a large saucepan; leave grease.

 

Dice:

 

3 potatoes

3 stalks celery

2 carrots, shredded

 

Add diced vegetables and 2 cups water (pr to cover) bacon and onions. Simmer 20 minutes with liquid from 2 cans chopped clams. Right before serving, add chopped clams and 1 pint of half & half and 1/2 pint of cream. Thicken with 2 tablespoons cornstarch and 1/2 cup cold water. Salt and pepper to taste. Add shredded cheddar cheese on top.

 

Cheesy Chicken Chowder:

 

Cheesy Chicken Chowder:

 

3 cups chicken broth

2 cups diced peeled potatoes

1 cup diced carrots

1 cup diced celery

1/2 cup diced onon

1-1/2 teaspoons salt

1/4 teaspoon pepper

1/4 cup butter

1/3-cup all-purpose flour

2 cups milk

2 cups (8 oz.s) shredded cheddar cheese

2 cups diced cooked chicken

 

In a 4-qt. saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.

 

Meanwhile, melt the butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through. Yield: 6-8 servings.

 

Brownies:

 

/2 cup (1 stick) butter or margarine, melted

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup HERSHEY'S Cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped nuts(optional)

CREAMY BROWNIE FROSTING(recipe follows)

 

1. Heat oven to 350°F. Grease 9-inch square baking pan.

 

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

 

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares.

 

Creamy Browne Frosting:

 

3 tablespoons butter or margarine, softened

3 tablespoons HERSHEY'S Cocoa

1 tablespoon light corn syrup or honey

1/2 teaspoon vanilla extract

1 cup powdered sugar

1 to 2 tablespoons milk

 

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

 

 

Beef Noodle Soup:

 

1 lb. ground beef

1/2 cup chopped onion

2 cans (14-1/2 oz.s each) Italian stewed tomatoes

1 can (15 oz.s) mixed vegetables, drained

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked egg noodles

 

In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles.

 

Reduce heat to medium-low; cover and cook for 10-15 minutes or until the noodles are tender. Yield: 6-8 servings (2 quarts).

 

Chicken Tortilla Soup:

 

 

 

In a large stockpot combine and whisk together until smooth:

 

2 cans cream of mushroom

2 cans cream of chicken

2 cans cream of celery

2 cans cheddar cheese soup

2 cans chicken broth (15 oz each)

 

Then Add:

 

1 (15 oz) can diced tomatoes

1 cup Pace brand medium salsa

1 (4.5 oz) can Ortega green chiles

1 medium onion, chopped

1/4 cup fresh,chopped cilantro

4 cloves fresh garlic, minced

1 tsp. red chile powder, more or less to your taste

salt and pepper to your taste

 

Bring to a full boil, reduce heat and simmer for 1 hour. After that add:

 

4 cooked chicken breasts, cut into small chunks and simmer another hour.

 

While soup is simmering, make your soup toppings: Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned. Shred 1/2 lb. longhorn style colby cheese

 

To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 10 quart stockpot.