Egg Drop Soup

Kellie Braun:

In small saucepan of boiling water, add choice of veggies, etc. Allow to cook for 5-7 minutes, just until softened. In a separate bowl mix two parts water with one part corn starch. ( Depending on how thick you want this, adjust the amounts). Add to boiling pot and allow to boil until soup thickens. Add chicken bouillon to flavor. Right before serving, crack 1-2 eggs into the small bowl you used for the cornstarch. Blend smooth, and slowly add to the soup, stirring in a circular pattern. Cover with lid for one minute to allow the egg to cook, Serve immediately.

Sweet Pumpkin Apricot Soup

Kellie Braun:

6-8 cups pumpkin or Banana Squash
1 lg can apricots with juice
1 lg carrot, peeled and diced
2-4 cups orange juice concentrate
1-3 Tbsp. lemon juice
3 Tbsp. maple syrup
2 Tbsp. pumpkin pie spice
1 tsp. cinnamon
1 Tbsp. ginger
1/4 cup brown sugar
dash salt

Cook all ingredients together, until soft. ( Don't go too long, or you will start to lose the color.) Remove from heat, puree in blender, adding extra water to reach desired consistency. If eating warm, go ahead and serve. If eating cold. place in refrigerator until ready to eat. Serve with whipped cream and strudel topping. For strudel topping: Mix equal amounts of flour, oatmeal, brown sugar and Crisco. Add cinnamon and a dash of salt for flavor.

Slow Cooker Taco Soup (allrecipes.com)

Erin Callahan:

1 pound ground beef
1 onion, chopped
1 (16 oz.) can black beans, with liquid
1 (15 oz) can kidney beans , with liquid
1 (15 oz.)can whole kernel corn, with liquid
1 (8oz) can tomato sauce
2 cups water
2 (14.5 oz.)cans peeled and diced tomatoes
1 (4 oz)can diced green chili peppers
1 (1.25 oz) package taco seasoning mix.

In a medium skillet cook the ground beef until browned over medium heat. Drain and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes green chili peppers and taco seasoning mix in a slow cooker. Mix to blend and cook on low setting for 8 hours.

Goop

Tami Hughes:

4-6 chicken breasts
ag of thin spaghetti noodles
large can of chicken broth
sliced carrots
sliced celery
chopped onion
Large Velveeta Cheese (cut in chunks)

Boil chicken. Take out chicken and let cool down. Cut in chunks or shred. Use chicken water to boil carrots, celery, onion and noodles....If more liquid is needed add broth. When noodles are ready add chicken and Velveeta cheese. Stir until melted. ENJOY!

Anderson's Pea Soup

Christie Pethel:

2 quarts water
2 cups green split peas
1 branch celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp. ground thyme
1 pinch cayenne
1 bay leaf
salt & pepper to taste

Boil hard 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.

Nan's Chili

- Christie Pethel

1 28 ounce can diced tomatoes.
1 16 ounce can rinsed kidney or black beans
1 large green (or red) bell pepper.
1 lb. ground beef
1 finely chopped onion
1 Tbsp. chili powder to taste
2 whole bay leaves

Cook ground beef with onions and drain well. Blot with paper towel and remove any excess grease. In large crock pot combine cooked ground beef with the remaining ingredients and simmer for 3-4 hours. (It can be ready once everything is hot, but the longer it simmers, it brings out more flavors.)

Butternut and Apple Soup

Amy Badger:

1 cup chopped onion
2 celery ribs, chopped (optional)
2 Tbsp. butter
2 cans (14-1/2 ounces each) reduced sodium chicken broth
OR 4 cups water and 4 tsp. chicken bullion
1 tsp. sugar
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1 butternut squash (2 1/2 pounds, peeled and cubed
3 medium apples, peeled and cubed
1 and 1/2 cups 1% milk

In large saucepan coated with nonstick cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric, and cinnamon. Add the squash and apples. Bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until vegetables are tender. Remove from heat, cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk: heat through (do not boil).

NOTE: You can swirl the milk into the soup decoratively on the top of each bowl before serving instead of adding it all at once for a pretty presentation.

Strawberry Spice Soup

-Amy Carpenter

2 16 ounce containers fresh strawberries,washed and stems/leaves removed
2 cups vanilla yogurt
1/2 cup orange juice
1/3 cup sugar
1/2 cup water
Ground cardamon, or ginger and nutmeg, to taste

Combine all ingredients and puree in a blender. Chill for at least 2 hours and serve. (Frozen strawberries and ice can be substituted to make a smoothie. Also, adjust the sugar, depending on how sweet the strawberries are)

Jello Pudding Pops

Amy Carpenter:

2 cups cold milk
1 package (4 serving size) Jello instant Pudding and Pie Mix.
6 (5 ounce) paper cups
6 Popsicle sticks

Beat pudding mix and milk together, at least two minutes. insert Popsicle stick in center of each cup. Freeze 5 hours, or overnight. To remove pop from cup, place bottom of cup in warm water for 15 seconds. Press firmly on bottom of cup and push pop out. Don't pull on the Popsicle stick. Or, you can peel off the paper cup.

Spicy Bean Cake

-Bonnie Aamodt

1/4 cup butter or margarine
1 cup sugar
2 eggs
2 cups mashed, cooked pinto beans
1 cup flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. cloves
2 cups diced apples
3/4 cup raisins
3/4 cup chopped nuts
1/2 tsp. vanilla

Cream butter or margarine and sugar. Add eggs, one at a time, beating well after each addition. Blend in beans. Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, nuts, raisins, and vanilla. Pour into a buttered 9 X 13 inch pan. Bake in 375 degree oven 45 to 50 minutes until cake tests done.

Cream Cheese Frosting
3 ounces cream cheese
1 Tbsp. soft butter
1 1/2 cups powered sugar
1/4 cup raisins, chopped
1/2 tsp. vanilla

Cream cheese and butter. Blend in powered sugar, raisins and vanilla. Use to frost Spicy Bean Cake

Eggless Nog

Bonnie Aamodt:

11 cups Milk
2 small pg vanilla pudding, instant (if using sugar free add 1/3 cup Splenda)
1/2 to 3/4 tsp. nutmeg
2 tsp. vanilla

Sushi

- Amy Carpenter

Sushi Rice:
3 cups Japanese style Sushi Rice (do not use American style Rice)
3 1/4 cups Water
1/3 cup Rice Wine Vinegar
2 tablespoons Sugar
1 teaspoon Salt

Sushi Rice Preparation:
1. Before cooking, rinse rice several times in running water until the water runs clear (this may take several rinsings).
2. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan. Place pan on low heat and cook until sugar dissolves.
3. Allow the vinegar mixture to cool.
4. Spread the cooked hot rice into a large plate (or a traditional wooden bowl, called sushi-oke) by spatula (called shamoji).
5. Sprinkle the vinegar mixture over the rice and fold into the rice by spatula quickly. Do not smash the rice.
Makes 6 cups of sushi rice. (From Sushifan.com)


Sushi Combination Ideas . (From whatscookingamerica.net)
Boston Rolls
Scallion
Crab
Salmon

Egg Salad Rolls
Hard-Cooked Eggs & Mayo
Green Onion Strips

Holiday Rolls
Cranberry Salsa
Turkey Strips
Cream Cheese Strips

New York Rolls
Sliced Apple
Sliced Avocado
Smoked Salmon

Pesto Rolls
Pesto
Turkey or Chicken Strips
Cream Cheese Strips

Philadelphia Rolls
Smoked Salmon (thin sliced)
Cucumber, cut into strips
Cream Cheese, cut in long, thin strips

Smoked Salmon Rolls
Smoked Salmon
Cream Cheese Strips
Cucumber Strips

Summer Melon Rolls
Prosciutto
Melon Strips

Shrimp Rolls
Shrimp
Cream Cheese Strips

Texas Rolls
Sliced cooked beef
Cucumber, cut into strips
Spinach Leaves

Tuna Salad Rolls
Tuna Salad
Lettuce Leaves

Veggie Rolls
Pesto
Cucumber Strips
Tomato Strips
Mushroom Strips

Mushrooms Strips
Egg, scrambled
Scallions or Roasted Sweet Peppers

NOTE: When using raw seafood in your sushi rolls, if you are unable to obtain SASHIMI grade seafood from your fish market, avoid eating any seafood raw. It is always a good idea to rinse the raw seafood gently in a mixture of salt and cold fresh water before beginning preparation. A salt and water rinse should always be done with Salmon and all varieties of Shellfish.

Kimbap

- Amy Carpenter

KimBap (literally “seaweed rice”) is the Korean version of the Japanese Nori-maki (“seaweed wrap”). It was introduced into Korea during the Japanese occupation in the first half of the last century. Koreans may have hated the Japanese occupation, but when they sought to rid themselves of Japanese influence after the occupation, they kept sushi rolls, giving them the Korean name and using Korean ingredients. Nori-maki is made with vinegar rice. KimBap is made with sesame oil rice and never uses raw fish.

KimBap is considered a “picnic” food by Koreans. You can buy it at KimBap cafes in Korean malls and at stands in Korean markets. It’s a lot cheaper in Korea than in America (1000 won, or $1 for 1 roll). It’s also very easy to make once you practice it a few times. Preparing the strips of food you put into the rolls is the most time-consuming part of the process.

When buying seaweed for kimbap, make sure you get seaweed made for rolling. I made the mistake of buying some that was too thin and crispy. What a mess! KimBap typically uses daikon, a yellow pickled radish. You can buy it at Asian stores in the refrigerated section. Short-grained rice is a must. This type of rice sticks together really well. You can get it at an Asian store. Some grocery stores might carry it, but it’s not very common. If all else fails, use medium-grain. DO NOT use long-grain. Your kimbap will fall apart.

Special Equipment:

Rice serving spoon (looks like a paddle)
Bamboo mat
Sharp knife

INGREDIENTS:

2 cups raw rice (short-grain)
Sesame oil (100% pure is best)
5 sheets of sushi seaweed
5 strips of ham
5 strips of carrot
Vegetable oil
2 eggs
Soy sauce
5 strips of pickled daikon


DIRECTIONS:

1- Cook rice according to package or rice cooker directions. Don’t make it too wet. After rice is cooked, put some in a bowl and add sesame oil to taste.
2- Stir-fry carrot strips on medium-high heat until pliable (not mushy).
3- Heat a skillet on medium, adding oil (I usually use a mix of sesame oil and vegetable oil). Beat the eggs and add a teaspoon or so of soy sauce. Pour eggs into hot skillet. Shake around to coat bottom of pan. Let cook until top of egg looks more dry than wet (you may have to loosen the sides of the egg to keep it from burning and sticking to the pan). Carefully loosen with a large spatula and flip over to cook the other side. (You can cut the egg in half if you have difficulty flipping it.) Remove from pan and cut into strips.
4- On a flat surface, lay out bamboo mat. Lay out one seaweed sheet on mat. Spread a layer of rice on the seaweed, leaving 2-3 inches free of rice at the edge furthest away from you.
5- ½ inch from the edge nearest you, lay out strips of ham, carrot, egg, and daikon.
6- Starting with edge closest to you, use mat to roll the kimbap roll away from you. Make sure you firmly knead the roll as you roll it. Just before closing up the roll, spread a thin layer of water along the outside edge to act as a glue to keep the roll closed.
7- Using a sharp knife rinsed with cold water (do not dry), cut kimbap roll into bite-sized slices. When rice sticks too much to the knife, rinse off. Do not push down on the knife as you cut or you will end up with squashed kimbap!
8- If desired, sprinkle with sesame oil and toasted sesame seeds. Enjoy!!!


Other Ingredients You Can Use:

Mushroom strips
Ground or lean beef (season with bulgogi sauce)
Cucumber
Green onions or chives
Spinach
Imitation Crab
Tuna fish

Fruit Salsa with Cinnamon Chips

– Amy Badger

SALSA:
½ cup diced strawberries
½ cup grapes, quartered
1 mandarin orange, diced
½ cup sweet onion, diced
2 kiwis, peeled and diced
1 small hot pepper, seeded and diced
Optional: any other of your favorite fruit, diced
Salt, to taste

DIRECTIONS:
Stir ingredients and add salt. Refrigerate several hours before serving.

---------------------------------
CINNAMON CHIPS:
4 flour tortillas
2 Tbsp. sugar
½ tsp. cinnamon

DIRECTIONS:
Cut tortillas into triangles. Mix sugar and cinnamon. Spray tortillas with spray butter or cooking spray and sprinkle with cinnamon-sugar. Bake on cookie sheet in a 450 degree oven until lightly browned and crispy. About 4 or 5 minutes. Watch them closely as they can burn quickly.

Fruit and Yogurt Salad

-Katie Robison

1 - 8 oz. container Cool Whip
2 to 3 individual yogurts
Sliced fruit

Mix together and serve. It goes great as a compliment for the main course. You can add less or more of any of the ingredients, just do it to your taste. I usually use about half a container of cool whip. Slice apples, strawberries, bananas, peaches, oranges, even grapes. Any fruit works really. Just make it your own!

Holiday Cranberry Chutney

-Shauna Cooke

1 bag (12oz) fresh or frozen cranberries
1 ¼ cups sugar
3/4 cup water
1 large, tart apple
2 tsp. ground cinnamon
¼ tsp. ground cloves

DIRECTIONS:
In a saucepan, combine all ingredients. Bring to a boil, stirring constantly. Reduce heat, simmer for 15 to 20 minutes, or until apple is tender and mixture thickens. Cool completely. Store in the refrigerator. Serve over cream cheese with crackers, or as a condiment with pork, ham or chicken. Yield: 3 cups

Sweet Potatoes

-Kathie Rutherford (originally Carol Edgel)

3 small cans sweet potatoes
2 eggs
1 stick butter
¼ c. Evaporated milk or skim milk
¾-1 c. Sugar
2 Tb. Vanilla

DIRECTIONS:
Mash sweet potatoes and then whip with a hand mixer. Add other ingredients and mix together. Place in 9 x 11 inch sprayed baking dish or pan. Sprinkle topping over top and bake 350 for 30-40 minutes.


TOPPING:
1 stick butter melted
1 c. Brown sugar
1 c. Whole wheat or white flour
1 c. Chopped pecans
½ c. Coconut
½ c. Oatmeal

Mix together and sprinkle over the sweet potato mixture.

Roasted Vegetables

-Carly Paulsen

2 cups chopped vegetables
(I've tried squash, sweet potato, yams, yellow onions, turnips, carrots,
Green beans and cauliflower -- or try a combination of several different kinds
Our favorite is yams and squash)
2 tsp. olive oil
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg (preferably freshly ground)
1 Tbsp. sugar, maple syrup or Splenda

DIRECTIONS:
Preheat oven to 425º. Coat a baking sheet or 9 x 13 pan with nonstick spray. Toss vegetables in a large bowl with oil. Add sugar, salt and spices. Toss until well distributed. Transfer to Baking Sheet making sure there is only one layer of veggies. Bake in oven 20 min. Stir, flip vegetables, and cook another 10 minutes.

Warm Caramelized Vegetables

- Erin Callahan

2 pounds small red potatoes, cut into 1-inch pieces
1/2 teaspoon salt
1 pound asparagus, cut into 2-inch pieces
1/3 cup butter
1 large onion, chopped (1 cup)
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 teaspoon salt
Freshly ground pepper, if desired

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and set aside.

While potatoes are cooking, heat 1 inch water to boiling in 2-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.

While vegetables are cooking, melt butter in 10-inch skillet over medium-high heat. Cook onions in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.

Oatmeal, Peanut Butter, and Chocolate Chip Cookies

- Erin Callahan

3/4 cup butter
3/4 cup peanut butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1 1/2 tsp vanilla
2 1/4 cups flour
2 2/3 cups oats
1 10-oz chocolate chips

Beat butter and peanut butter in a large mixing bowl. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate chips.

Drop dough 3 inches apart into an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree oven about 8 to 10 minutes or till edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72