Tortilla Soup

Both my mom and Aunt Cathy make this soup. I don't know whose recipe it was first, so I don't know where credit is due.

Blend until smooth:
15 oz can of tomatoes
1 clove garlic
1 medium onion
2 T. parsley

Pour tomato mixture into large saucepan and add:
4 c. chicken broth (I use low-sodium because the bacon makes it pretty salty too)
1/4 tsp sugar.

Simmer for 15 minutes.

Serve with:
Crumbled bacon
diced avocado
shredded cheese
tortillas warmed in a little bit of oil (or tortilla chips)

Marie's Butter Sauce

1 C. butter (2 cubes)
1 C. evaporated milk
2 C. sugar
2 T light corn syrup
2 t. vanilla

Mix and bring slowly to a boil. Boil 4 minutes.

Serve over chocolate cake and vanilla ice cream. This recipe make a lot--probably enough for 2 cakes.

Cream Cheese Pound Cake

I can probably count on one hand the number of cakes I have made from scratch. But even still this Cream Cheese Pound Cake is at the top. I didn't try the strawberry coulis yet. We served it as strawberry shortcake instead.

Grilled Tuna Sandwich with Tomato and Swiss

The title basically says it all.

Make tuna as you normally would for a sandwich (a tsp or so of red wine vinegar adds a kick). Put it on bread and top with tomato and a slice of swiss cheese and another slice of bread. Grill on panini maker or in a skillet.

Reuben Sandwich

My mom always made these sandwiches growing up. Dave doesn't like them so I don't make them very much any more (sigh). Also another great way to use the panini maker.

California Grilled Veggie Sandwich

I would plant a garden for no other reason but to make this sandwich. The directions call for grilling, but you could just as easily use a panini maker.

It calls for feta, but I've never used it. I usually use swiss or provolone.

I made these last week and told Dave, "Call me crazy, but I really love these sandwiches." To which he replied, "I really love these sandwiches too." I turned up my hearing aid and asked for a repeat, but he really did use the word "love" in connection with vegetable sandwiches. I think that's a fair endorsement.

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 red bell peppers
• 1 small zucchini
• 1 red onion
• 1 small yellow squash
• loaf of foccaccia bread, or other artisan bread, sliced however you prefer for sandwiches
• sliced or shredded Swiss or Provolone cheese

Combine mayonnaise, garlic and lemon juice in a small bowl. Cover and refrigerate while other ingredients are prepared.

Preheat grill to high heat.

Slice zucchini and squash lengthwise, a little thinner than a quarter inch. Slice bell peppers and onions the same thickness as the squash. Toss in a bowl with olive oil. Arrange on hot grill with zucchini and pepper near the middle and onions and squash around. Grill for about 3 minutes each side, or until they start to blacken. Remove from grill.

To assemble sandwiches. Spread each side of bread with mayonnaise. Layer vegetables as desired, top with cheese, and 2nd slice of bread. You may want to use toothpicks to hold it together. Place assemble sandwich on grill over low heat and cook until cheese is melted.

Recipe from allrecipes.com

"Zucchini ai Quattro Formaggi Panini"

(or Zucchini and Four Cheese Panini)

10 oz shredded zucchini
1/2 tsp kosher salt
4 oz shredded mozzarella
2 oz shredded fontina
2 oz shredded provolone
2 T parmesan
1 tsp dried basil
8 slices crusty country bread
extra virgin olive oil

Place shredded zucchini in a colander and toss with salt. Let stand for 20 min. Rinse and press out excess liquid. Toss with four cheeses and the basil. Put cheese/zucchini mixture on bread. Brush exterior with olive oil and grill for 3-4 minutes.

Caprese Panini

Layer panini as follows

Slice of artisan bread (really good with La Brea Rosemary Olive Oil Loaf)
Slice of fresh mozzerella
sliced tomatoes (preferably roma)
sprinkle of fresh basil
drizzle of balsamic vinegar
Second slice of bread

Grilled chicken is also good in this sandwich.

Brush exterior with olive oil and grill on panini maker until bread is crisp and brown and cheese is melted.

Mushroom Panini

This is a much less time-consuming version of this sandwich.

Sliced mushrooms
Sliced yellow onions
1 T butter and 1 T olive oil (or more if you are making several sandwiches)
Fontina cheese (I think Swiss and Provolone would be good too.)
Fresh baby spinach leaves
Foccacia bread (or other artisan bread), sliced

Saute mushrooms and onions in butter/oil.

Layer--bread, mushrooms/onions, spinach, cheese, bread. Brush exterior with olive oil. Grill on panini maker until cheese is melted and you have some good grill lines.

Pot Pie

This is only one of the reason Neisha is one of our favorite cooks. Another reason is that she always shares! She says she just made this recipe up and just throws in whatever so the recipe is more of a guideline. Made as written you'll get 2-3 pies, so scale down as needed.

Last time I made it I left out the chicken and went vegetarian. It was delicious!


Pot Pie
1 lb chicken, cut into chunks (or compensate with extra veggies)
1/2 to 1 onion, diced
2 cloves garlic
1/4 c. butter
3 celery stalks
3 T flour
28 oz chicken broth-maybe more (I used vegetable)
Small package baby carrots
3-4 baking potatoes, diced
1 to 2 C. frozen peas
1/4- 1/2 C. cream
salt, pepper, thyme, parsley

Season chicken as desired. In large pot, brown chicken pieces, don't overfill the pan or the chicken cooks without browning. Remove chicken from pan, add butter, and saute onions, celery, and garlic until tender. Stir in flour, and let cook a little bit to get rid of the flour taste. Whisk in broth and bring to a boil. Add the chicken back in with the carrots, potatoes, and herbs and simmer for 20-30 minute until desired tenderness (they will cook in the oven to so more crunchy is better). Add cream and peas. Season to taste.

Pour into pie pans (or square pans, whatever). Top with single crust. (Heather uses Betty Crocker's or a frozen one from the store. Put in oven and cook according to crust's directions. I think I cooked it at 425 for 20-30 min.

Corn Chowder

Recipe from Aunt Cheryl

I love this recipe because it is so fast and easy and my kids scarf if down.

3 C. frozen corn
1/4 chopped onion
1/2 C. water
1 1/2 tsp salt, divided
1/4 t. pepper
4 C. Milk
3 T. flour
2 T butter
1 egg lightly beaten

Combine corn, onion, water, 1/2 tsp salt. Bring to a boil. Reduce heat and simmer until corn is cooked. Add milk, 1 tsp salt, and pepper. In small pan melt butter and whisk in flour. Add to corn mixture. Stir until thick and bubbly (but not a full boil). Mix 1 c hot soup mixture with egg to temper it. Return to soup. Cook until heated through.

Beef and Barley Soup

Recipe from Liz's mom

1 lb hamburger, browned (or leftover roast or stew meat)
6 cups beef broth
1 qt tomatoes
2 potatoes, diced
3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1/3 c. pearled barley
salt and pepper
1/2 tsp Italian seasoning

Combine and simmer until vegetables are tender.

White Bean Chicken Chili

Neisha brought this chili to playgroup once and it has become a favorite around here. I think I've made this more than any soup this winter.

A few things to note:

• Canned tomatillos are found in the Mexican section of the grocery store. I found them at Smith's.
• If you don't have coriander just skip it. You won't miss it.
• Just use frozen or canned corn. Who is making soup during fresh corn season?

I had a chicken breast to use up today, but next time I think I'm trying meatless. There is so much other good stuff who needs it?

Quick Pumpkin Soup

This soup is from my mom, who got it from Aunt Cheryl, who got it from a lady who, I am told, wanted, to devise a few meals that would require virtually no preparation.

1 can pumpkin or pumpkin pie mix (depending on whether you like it sweet or not, you can add pumpkin pie spice to taste if you are using the plain stuff)
1 can white beans
1 can coconut milk
1 can chicken broth
1 tsp sage

Mix, heat, and serve. If you want smoother soup, puree the beans before adding.

Heather's Green Salad (Not me, another Heather)

Recipe from Heather, my VT. She made this for Enrichment and I had better write down the ingredients before I forget. There are no set amounts, just throw in as you like.

Spring greens mix
Diced avocados
Mandarin Oranges
Sliced kiwi fruit
Candied nuts
Sliced red onions

Combine and toss. Serve with dressing of choice (we had ranch at Relief Society).