DOCSLIB.ORG

Southwest Chili Mix Chili Queso Dip Easy Chili Cornbread Casserole

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Southwest Chili Mix Chili Queso Dip Easy Chili Cornbread Casserole Southwest Chili Mix Chili Queso Dip 1 cups Augason Farms™ Southwest Chili Mix 2 cups water 1 – 15 ounce jar processed cheese Mix chili mix and water in saucepan. Bring to a low boil, simmer 12 to 15 minutes. Stir in processed cheese and heat through. Serve with tortilla chips. Easy Chili Cornbread Casserole 2 cups Augason Farms™ Southwest Chili Mix 5 cups water 1 can corn, drained 1 can diced tomatoes 1/4 cup Augason Farms™ Dehydrated Chopped Onions 3 cups Augason Farms™ Honey Cornbread Muffin Mix 11/2 cups water 1/2 cup grated sharp cheddar cheese Mix chili and water in large pot. Bring to a low boil, add corn, tomatoes, and onions, simmer 12 to 15 minutes. Place in a 9x13” baking dish. Combine cornbread mix with water and cheese. Gently spread cornbread mix on top of chili. Bake at 400˚F about 15 minutes, or until cornbread is done. Alphabet Soup Mix Grandma’s ABC Soup 1 cup Augason Farms™ Alphabet Soup Mix 2 - 15 oz. cans tomato juice 1 – 24 oz. can Vegetable Juice (V-8, etc.) 1 lb. ground beef - browned 1 onion – diced 2 carrots – sliced 2 celery – diced 1 1/2 cups cabbage – shredded 1 1/2 tablespoons salt Brown meat with onion. Mix all ingredients and simmer 30 to 60 minutes until vegetables are tender. Serves 6-8. ABC Taco Soup 1 cup Augason Farms™ Alphabet Soup Mix 1 lb. ground beef - browned 1 onion – chopped 2 quarts tomatoes or 2 - 28 oz. cans 1 can chili beans or 2 cups cooked beans 1 package taco seasoning mix 2 quarts water 4 carrots – sliced 1 can whole kernel corn Brown meat with onion. Mix all ingredients and simmer 30 to 60 minutes. Spoon over individual serving bowls of crumbled tortilla chips. Sprinkle grated cheese on top. Cream of Chicken Soup Mix Creamy Garlic Chicken 1 1/3 cup dry Augason Farms™ Cream of Chicken Soup Mix 4 cups water 1 tablespoon vegetable oil 1/2 teaspoon parsley 1/2 clove garlic – minced 4 skinless boneless chicken breast halves (about 1 pound) Whisk soup mix into boiling water, add garlic and parsley, simmer 12-15 minutes. Heat the oil in skillet over medium-high heat. Add the chicken and cook for 10 minutes or until browned on both sides. Pour soup mixture over chicken and serve. Broccoli Rice and Cheese Casserole 2 cups dry Augason Farms™ Cream of Chicken Soup Mix 6 cups water 3 cups wild rice 1 – 10 ounce package frozen broccoli 1 medium onion - chopped 1 clove garlic – minced 2 tablespoons butter 1 1/2 cups shredded cheese Whisk soup mix into boiling water, simmer 12-15 minutes. Cook rice according to directions on package. Steam frozen broccoli until thawed and drain well. In small skillet, sauté onion and garlic in butter until onions are transparent. When warm ingredients are sufficiently cook, mix all ingredients, reserving 1/2 cup shredded cheese. Place in a 9x13” baking dish. Sprinkle with remaining cheese, cover with foil. Bake at 350˚F for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on to is hot and bubbly. Condensed Cream of Chicken Soup 1/2 cup Augason Farms™ Deluxe Cream of Chicken Soup Mix 1 3/4 cups water Bring water to a boil, add soup. Simmer 12-15 minutes, stirring frequently (equals 1 can of condensed soup). Creamy Broccoli Soup Creamy Broccoli Soup with Pasta 1 1/3 cups dry Augason Farms™ Creamy Broccoli Soup Mix 4 cups of water 8 ounces cooked pasta (egg noodles or your choice) 1 cup grated Parmesan cheese 5 basil leaves – finely chopped Salt & pepper Cook pasta until tender, drain. Whisk soup mix into boiling water. Simmer on low heat 12 to 15 minutes. Mix Parmesan cheese and basil into soup. Pour over cooked noodles and gently mix. Heat on medium low heat until noodles and soup mix are hot. Add salt and pepper to taste. Garnish with more Parmesan cheese. Serves 6. Creamy Broccoli Soup with Corn Bread 1 1/3 cups dry Augason Farms™ Creamy Broccoli Soup Mix 4 1/2 cups of water 1/4 teaspoon nutmeg 1 cup shredded cheddar cheese Augason Farms™ prepared Cornbread Mix Honey butter spread Whisk soup mix into boiling water. Simmer on low heat for 12 to 15 minutes. Garnish with nutmeg and shredded cheese. Serve with cornbread topped with honey butter spread. Serves 6. Condensed Creamy Broccoli Soup 1/2 cup Augason Farms™ Creamy Broccoli Soup Mix 1 3/4 cups water Bring water to a boil, add soup. Simmer 12-15 minutes, stirring frequently (equals 1 can of condensed soup). Creamy Potato Soup Mix Crock-pot Cheese & Chive Potato Shreds 4 cups Augason Farms™ Potato Shreds 4 cups prepared Augason Farms™ Creamy Potato Soup 2 cups Colby Jack Cheese 1 cup sour cream 1/4 teaspoon pepper 1/4 teaspoon salt 1 - 8 oz. pkg. chive and onion cream cheese Bring 2 quarts of water to a boil, add potato shreds, simmer 15 minutes, drain. Combine potato shreds, soup, Colby Jack Cheese, sour cream, salt and pepper. Place in a greased 3 quart crock-pot. Cook on low for 3 1/2 hours. Stir in chive and onion cream cheese before serving. Creamy Potato Quiche 1 cup Augason Farms™ Creamy Potato Soup Mix - dry 1 2/3 cup water 3 tablespoons Augason Farms™ Whole Egg Powder 2 tablespoons Augason Farms™ Vegetarian Meat Substitute Bacon Bits 1/4 cup Augason Farms™ Freeze Dried Broccoli 1/4 cup Augason Farms™ Dehydrated Mushrooms 1 tablespoon Augason Farms™ Freeze Dried Red & Green Bell Peppers 1 to 2 cups grated or cubed Swiss cheese 1 unbaked pie crust Whisk together Creamy Potato Soup Mix, egg powder and water. Add the remaining ingredients to egg mixture and let stand for 15 minutes. Pour into unbaked pie crust and bake for 35 to 45 minutes at 350˚F. Creamy Potato Variations: Add 1 cup Augason Farms™ Freeze Dried Sweet Corn for a delicious corn chowder. Add 1 cup Augason Farms™ Vegetable Stew Blend for creamy vegetable stew. Cube Cheddar cheese and place in the bottom of soup bowl before serving. Add 2 cans minced clams with juice for a delicious clam chowder. Condensed Creamy Potato Soup Mix 1/2 cup Augason Farms™ Deluxe Creamy Potato Soup Mix 1 3/4 cups water Bring water to a boil, add soup. Simmer 10-12 minutes, stirring frequently (equals 1 can of condensed soup). Vegetable Stew Blend Farmer’s Market Soup 2 1/2 cups Augason Farms™ Creamy Potato Soup Mix 6 cups water 1/2 cup Augason Farms™ Freeze Dried Corn 1/2 cup Augason Farms™ Vegetable Stew Mix Whisk soup mix and water together. Add corn and stew mix. Cook on medium for 25-30 minutes. Mountain Man Stew 2 cups Augason Farms™ Vegetable Stew Blend 1/4 cup Augason Farms™ Dehydrated Chopped Onions 1/4 cup Augason Farms™ Vegetarian Meat Substitute Beef Bits 1/4 cup Augason Farms™ Freeze Dried Corn 1 - 32 oz. stewed tomatoes 2 cups beef bouillon 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon Worcestershire sauce 1 clove garlic 1 bay leaf 1 teaspoon paprika Combine all ingredients together. Cook on medium heat for 30-40 minutes. .
Load more

Recommended publications
  • Partial Listing of Gluten-Free “Mainstream” Products Available in the Chicago Area Or Through the Internet
    PARTIAL LISTING OF GLUTEN-FREE “MAINSTREAM” PRODUCTS AVAILABLE IN THE CHICAGO AREA OR THROUGH THE INTERNET Updated March 5, 2005 Wheaton Gluten-Free Support Group This list was compiled from lists and postings on celiac and autism organizations’ websites and from information provided by manufacturers and retailers. In addition to products in this list, a wide variety of gluten-free specialty products are available, clearly labeled “gluten free.” This list is based on available information and does not claim to be complete. Its accuracy depends on the accuracy of the information provided by the product manufacturers. Information verification dates are given in parentheses. INGREDIENTS OF SOME PRODUCTS CHANGE OFTEN. FOR CURRENT INFORMATION, CHECK THE INGREDIENT LIST ON THE PRODUCT LABEL. 2 TABLE OF CONTENTS Shelf-Stable Entrees/Travel Foods .................................................................39 MIXES ........................................................................................................40 PICKLES AND OLIVES ................................................................................41 BAKERY/BREAD/TACOS/TORTILLAS.......................................................... 3 SALAD DRESSINGS ....................................................................................42 Waffles....................................................................................................... 3 SAUCES/CONDIMENTS ..............................................................................43 BAKING PRODUCTS ...................................................................................
    [Show full text]
  • Mixes Recipe List.Pdf
    Frigex Basmati Rice Italian Dressing Mix 1 5 /3 cup water, 2½ cup sugar, 1 cup Frigex, 1/3 cup Karo, add Kool-Aid or gelatin for flavor. 1 cup rice, 1¾ cup water. Bring water to boil. Add rice and cook for 10 minutes. ¾ cup water, ¾ cup mix, ½ cup vinegar, ¾ cup vegetable oil. Cook 3-5 minutes. Seasoned Brown Rice Bacon Ranch Dressing Mix Fruit Pectin - Sure Jel (1/3 cup = 1 box) 1 cup rice, 1¾ cup water. Bring water to boil. Add rice. Simmer undisturbed for 20 minutes. 2¼ c. mayonnaise, ¾ c. water, ½ c. bacon ranch dressing mix. Whisk water and mayonnaise 3¾ cup fruit, 5¼ cup white sugar. Mix and let set for 10 minutes. Bring to boil 3 Tbsp. of fruit Brown & Wild Rice Pilaf together. Add dressing mix and whisk until smooth. pectin mix and ¾ cup cold water. Boil 1 minute. Mix with fruit, stir 3 minutes. Keep at room 2¾ cups water, 1 cup rice pilaf blend. Bring water to a boil, add rice and bring back to a boil. temperature 24 hours before freezing. Yields approximately 6 cups. Recipe may vary due to Reduce temperature to low and simmer for 45 minutes. Stir once, after that do not stir. Remove Dip Mixes Mix Sour Cream moisture in fruit. from heat. Cover and let steam for 20 minutes. Fluff with a fork and serve. Bacon & Onion 3 tbsp. 8 oz. Paramount Crystals Rice Pilaf & Saffron Jasmine Rice Chive & Onion ¼ cup 16 oz. Add 1 teaspoon to 2 cups chocolate you are melting. If more is needed add small amounts until 2¼ cups water, 1 cup Rice Pilaf Blend.
    [Show full text]
  • Eat What We Grow
    Eating What We Grow: Choosing and Preparing Vermont--Grown Fruits & Vegetables Acknowledgements Introduction Recipes and more Apples Asparagus Beets Blackberries & Raspberries Blueberries Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Corn Cucumbers Eggplant Green Beans Greens for cooking Herbs Jerusalem Artichoke Kohlrabi Leeks Melons Peas Peppers Potatoes Pumpkins Rhubarb Root Vegetables Salad Greens Spinach Strawberries Tomatoes Winter Squash Zucchini/Summer Squash References Acknowledgments Authors: Linda Berlin, Nutrition Specialist, UVM Extension Sara Burczy, Nutrition and Food Specialist, UVM Extension Kelley Chaloux, Vermont Anti-Hunger Corps Member Heather Danis, EFNEP (Expanded Food and Nutrition Education Program) Coordinator, UVM Extension Dianne Lamb, Family Development and Nutrition Specialist, UVM Extension Diane Mincher, Nutrition and Food Safety Specialist, UVM Extension Karen Schneider, Food Safety Specialist, UVM Extension Dale Steen, Nutrition and Food Safety Specialist, UVM Extension Michele Wheeler*, Vermont Farm Share Program Coordinator, Northeast Organic Farming Organization - Vermont (NOFA-VT) Editor: Meg Ashman, Publications Editor, UVM Extension Graphic Designer: Robert Fardelmann, Graphics Director, UVM Extension Photographer: Laury Shea Recipe Support/Organization: Rose Goodman, Secretary, UVM Extension Proofreader: Cathy Yandow, Information Systems Assistant, UVM Extension * Special thanks to Michele Wheeler for her substantial contributions to this book. Michele coordinates the Vermont Farm Share Program, which provides low-income families with half-price memberships in Com- munity Supported Agriculture programs all across the state. Vermont Farm Share is sponsored by the Northeast Organic Farming Association of Vermont (NOFA-VT), a nonprofit membership organization of farmers, gardeners, and consumers. NOFA-VT works to promote a healthy, safe food system in Vermont. For more information about Farm Share or any other NOFA-VT programs, call 434-4122, or find them on the Web at www.nofavt.org.
    [Show full text]
  • Of My Kitchen
    Flavors OF MY KITCHEN Table of Contents Recommended Cups Sides & Snacks of Fruits and Vegetables ...........................2 Pico de Gallo ..........................................37 Authentic Regional Specialties ..................3 Pear Mango Salsa ..................................37 Utensils/Measurements ............................4 Tomatillo Salsa........................................37 Chiles & Spices ........................................6 Spicy Mashed Avotatoes ........................38 Breakfast Mexican Vegetable Rice .........................41 Eggs with Nopales ...................................9 Corn and Squash Sauté .........................42 Chilaquiles ..............................................10 Jalapeño Black Bean Dip .......................45 Potato and Egg Scramble ......................13 Mexican Pickled Vegetables ..................46 Roasted Corn, Pepper, and Soup Nopales Salsa ........................................49 Tortilla Soup............................................14 Potato Corn Chowder ............................17 Dessert Strawberry Pineapple Lemonade ............50 Salad Mango Pineapple Slush ..........................50 Vegetable Salad with Tangy Pineapple with Sweet Mole ....................53 Avocado Dressing ..................................18 Cinnamon-Orange Glazed Pico de Gallo Fruit Salad ........................21 Sweet Potatoes ......................................54 Mango and Black Bean Salad ................21 Main Dish Pozole ....................................................22
    [Show full text]
  • Appetizers & Beverages Bacon Water Chestnuts Buffalo Chicken Dip
    Appetizers & Beverages Soups & Salads Vegetables & Side Dishes Bacon Water Chestnuts Black Cherry Salad Asparagus Casserole Buffalo Chicken Dip Bow Tie Pasta Salad Asparagus with Prosciutto Bunco Lemonade Broccoli Cheese Soup Ham Stir Fry Bushwacker Broccoli Delight Salad Baked Okra Buttermilk Hushpuppies Calioka Bean Pot Best Baked Beans Cheese Ball Cheesy Broccoli Soup Broccoli Casserole Cherry Limeade Cheesy Chicken Chowder Broccoli Casserole Ii Chuy’s Jalapeño Dip Chicken Gumbo Brown Rice Cliff’s Fruit Punch Chicken Salad Buttermilk Fried Okra Corned Beef Ball Cole Slaw Butterscotch Baby Carrots Crab Appetizers Congealed Vegetable Salad Cheese Apples Crab Meat Dip Cornbread Salad Cheesy Fried Potatoes Crab Paté Crawfish Etouffee Chive Potato Casserole Cream Cheese Sausage Balls Cream Cheese Chicken Chili Copper Pennies Deviled Eggs Cream of Broccoli Soup Corn Casserole Easy Bruschetta Snacks Crock Pot Taco Soup Corn Casserole II Easy Corn Dip Cucumber Salad Cornbread Dressing for A Easy Guacamole Dip Cucumbers in Sour Cream Crowd Favorite Deviled Eggs Dressing Crock Pot Beans Golden Wedding Punch Deluxe Potato Soup Crockpot Dressing Great Grandma Compher’s Doris’s Chinese Salad Harvard Beets Crabcakes Easy Broccoli Soup Hashbrown Casserole Hot Corn Dip Easy Chili Hashbrown Casserole II Hot Onion Soufflé Fruit Salad Hawaiian Yams Hummus Bi Tahini “Hummus Fruit Salad in A Jar Holiday Rice Dip” Grape Blueberry Salad Leftover Potato Patty Fry Jalapeño Popper Dip Grape Salad Loaded Mashed Potatoes Jalapeño Poppers Greek Salad Mama’s Dressing
    [Show full text]
  • Zea-Amaizing - Some Facts About Corn
    Zea-amaizing - some facts about Corn Corn (Zea maize) as we know it today would There are many kinds of corn but the most not exist if humans hadn't cultivated and common types are: Flint corn, also known as developed it. It is a plant that does not grow Indian corn, that can be red, yellow, white or naturally in the wild and can only survive if blue; Dent corn, which is a yellow or white planted and protected by humans. field corn grown for livestock and industry; Unfortunately, many varieties of corn have Sweet corn, which contains more sugar and now been damaged by "genetic pollution" is for eating; and Popcorn, which is a kind of (GMO corn). 80% of conventional corn in the Flint corn with an extra starchy center and USA is GM. For more info and action go to very hard capsule. OrganicConsumers.org/corn/index.cfm Corn is gluten-free and a cupful has 16 gm Scientists believe the indigenous peoples of of protein, 1 gm of sugar (123 gm central Mexico developed corn at least 7000 carbohydrate), 12 gm of fiber and 8 gm of fat years ago. It was started from a wild grass (1 gm of which is saturated). It contains called teosinte. The kernels were small and nine amino acids that are best were not placed close together like kernels complemented by animal protein, and is on the husked ear of modern corn. Also high in magnesium, calcium, iron, known as maize, Indians throughout North phosphorus, potassium, selenium and and South America eventually depended sodium.
    [Show full text]
  • Meetings & Conferences Package
    MEETINGS & CONFERENCES PACKAGE __________________________________ 2 0 1 8 2018 MEETINGS & CONFERENCE PACKAGE SEATING LAYOUT Banquet Style U-Shape Style Conference Style Theatre Style Classroom Style ARABUKO PACKAGE (Min.15 pax Max. 60 pax) RATE STRUCTURE Full Day Conference Use: 4,450/- (per person) Half Day Conference Use: 2,850/- (per person) Conference Plus: 16,100/- (per person) Conference Plus: Inclusions conference room: • Full board accommodation per person • Stationery – notepad, Medina branded pens. • Flip chart stand, paper and marker pens. • Private en-suite room • 10% off selected Sakina Ocean Spa • Projection screen and laser pointer. treatments • Free LCD projection and laser pointer • Kayaking and windsurfing • 2 bottles per person per day of premium mineral water. • Complimentary beach dinner set-up • Assorted Mints. • Complimentary team building activities • PA system. • Dedicated event manager and assistant. • Free internet** • Breakaway room • Business Centre 2018 MEETINGS & CONFERENCE PACKAGE MIDA CREEK BOARD ROOM EXECUTIVE PACKAGE (Max. 20 pax) RATE STRUCTURE Full Day Conference Use: 4,450/- (per person) Half Day Conference Use: 2,850/- (per person) Conference Plus: 16,100/- Inclusions conference room: Conference Plus: • Stationery – notepad, Medina branded pens. • Full board accommodation per person • Private en-suite room • Flip chart stand, paper and marker pens. • Projection screen and laser pointer. • 10% off selected Sakina Ocean Spa treatments • Free LCD projection and laser pointer • 2 bottles per person per day of premium mineral water. • Kayaking and wind surfing • Complimentary beach dinner set-up • Assorted Mints. • PA system. • Complimentary team building activities • Dedicated event manager and assistant. • Free internet** • Breakaway room • Business Centre 2018 MEETINGS & CONFERENCE PACKAGE SAMPLE MENU LUNCH / DINNER If you would like to dine on a different menu from our Amandina Lunch/Dinner, we can create one to satisfy your needs at an added supplement cost.
    [Show full text]
  • Corn – a Whole Grain for Global Nourishment Resource List
    HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC3 GLOBALLY INSPIRED HOME COOKING Corn – A Whole Grain for OBJECTIVES: Describe the nutritional Global Nourishment benefits of eating corn, a whole grain, versus eating Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) refined grains. List two healthy cooking tips Understand why corn, a whole grain, is a healthy side dish and a for corn. beneficial added ingredient for soups, stews, and salads. Since corn has become a culinary staple across the globe, learn how various countries Describe cooking traditions for corn in other make this versatile whole grain their own with unique preparations. countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different corn recipe. the HFL Cost Calculator. • Set up stations for participants with the RECAP (10 Minutes) necessary activity supplies. • Pass out handout(s) and invite participants • Provide computer, internet access, and to taste the healthy dish or dishes. Ask each projector, if available. participant to share one learning from the lesson. INTRO (10 Minutes) • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest • Engage in a goal setting activity from the bank bathroom, water fountain, etc.). of options provided in the Welcome Toolkit. Pass out the Setting SMART Goals handout to • Give a brief description of the educational participants. experience. • Thank participants and encourage them to • Engage in an icebreaker to gauge topic join the next activity.
    [Show full text]
  • Cy an Entrée Consists of One Item As Listed in the Entrée Section
    Cy MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Week 1 Week 1 Week 1 Week 1 Week 1 Week 1 Week 1 10/14/2019 10/15/2019 10/16/2019 10/17/2019 10/18/2019 10/19/2019 10/20/2019 BREAKFAST ENTREES BLUEBERRY FRENCH TOAST WAFFLES PANCAKES FRENCH TOAST PANCAKES WAFFLES PANCAKES SAUSAGE PATTIES CORNED BEEF HASH COUNTRY HAM SAUSAGE PATTIES SMOKED SAUSAGE SAUSAGE LINKS SPICY CHICKEN BREAKFAST BREAKFAST BREAKFAST BREASFAST HAM & CHEESE EGGS BENEDICT VEGETABLE QUICHE CASSEROLE BURRITOS ENCHILADAS CASSEROLE EGGS LUNCH ENTRÉE FRIED CHICKEN HICKORY HERBED LEMON HONEY GARLIC BEEF STEW W/ MAPLE SMOKED PULLED STROMBOLI GRILLED PORK CHICKEN CORNBREAD TACO THURSDAY PORK CHOPS FRIED PORK HOISIN GLAZED HERB BAKED SEASONED GROUND FRIED CHICKEN BEEF BAYOU CATFISH CUBED STEAK CHOPS RIBS CHICKEN SHREDDED CHICKEN WINGS ** SUNDRIED ** STUFFED **VEGETABLE LO FISH TACOS ** VEG. STUFFED ** TOMATO MEATLOAF TOMATO & TOMATOES MEIN SQUASH BASIL MANICOTTI SPINACH PASTA ** STUFFED POBLANO HUSHPUPPIES PEPPERS SIDES AT LUNCH AUGRATIN WHITE RICE & CILANTRO LIME MOZERALLA SCALLOPED FRIED RICE RED RICE POTATOES GRAVY RICE STICKS POTATOES LOADED MASHED WHITE RICE JASMINE RICE REFRIED BEANS MAC & CHEESE POTATO WEDGES RICE PILAF POTATOES CORN ON THE MANDARIN STIR- SOUTHERN MEXICAN SAUTEED PARMESAN GREEN BEANS COB FRY COLLARDS VEGETABLES CABBAGE BROCCOLI SAUTEED GREEN GREEN BEAN ROASTED BOY CHOY SAUTEED CORN SUCCOTASH BEANS CASSEROLE CAULIFLOWER DAILY SOUPS Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day CRAB
    [Show full text]
  • Now You're Cooking!
    (NCL)DRYINGCORNNAVAJO 12 earsfreshcorninhusks Carefullypeelbackhusks,leavingthemattachedatbaseofcorn. cleancorn,removingsilks.Foldhusksbackintoposition.Placeon wirerackinlargeshallowbakingpan.(Allowspacebetweenearsso aircancirculate.)Bakein325degreeovenfor11/2hours.Cool. Stripoffhusks.Hangcorn,soearsdonottouch,inadryplacetill kernelsaredry,atleast7days.Makesabout6cupsshelledcorn. From:ElayaKTsosie,aNativeNavajo.SheteachesNativeAmerican HistoryatattwodifferentNewYorkStateColleges. From:Mignonne Yield:4servings (NCL)REALCANDIEDCORN 222cup frozencornkernels 11/2 cup sugar 111cup water Hereisacandyrecipeforya:)Idon'tletthecorngettoobrown.I insteadtakeitoutwhenit'sanicegoldcolor,drainit,rollitin thesugar,thendryitinaverylowoven150200degrees.Youcan alsodopumpkinthiswaycutinthinstrips.Addhoneyduringthe lastpartofthecookingtogiveitamorenaturaltastebutdon't boilthehoneyasitwillmakeitgooey. Inlargeskillet,combinecorn,1cupofthesugar,andwater.Cook overmediumheat,stirringoccasionallyuntilcornisdeepgoldenin color,about45to60minutes.Drain,thenrollinremainingsugar. Spreadinasinglelayeronbakingsheetandcool.Storeinatightly sealedcontainerorbag.Useastoppingsforicecream,inpuddings, custards,offillings,orasasubstitutefornutsinbaking.Ohgood rightoutofthebagtoo! From:AnnNelson Yield:4servings Page 222 (NCL)SHAWNEERECIPEFORDRYINGCORN 111corn Selectcornthatisfirmbutnothard.Scrapeoffofcobintodeep pan.Whenpanisfull,setinslowovenandbakeuntilthoroughly heatedthrough,anhourormore.Removefromovenandturnponeout tocool.Latercrumbleondryingboardinthesunandwhenthoroughly
    [Show full text]
  • Clam Chowder
    Clam Chowder Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 0.50 lb. Bacon, small diced 0.75 lb. Onions, small diced 0.50 lb. Celery, small diced 3.00 lbs. Clams, chopped and Juice (one No. 5 can) 2.00 lbs. Potatoes, cooked and diced ½ cup Chopped parsley Preparation 1. Prepare LeGoût® Cream Soup Base according to package directions. 2. In a separate pot, render bacon until crispy. Add onions and celery and sauté until the onions are translucent. 3. Add the clams in juice, LeGoût® Cream Soup Base and potatoes. 4. Bring to a simmer and simmer 5 minutes. 5. Finish with chopped parsley. Yield: approximately 7 quarts. ©2013 Unilever Food Solutions. LeGoût® is a registered trademark of the Unilever Group of Companies. Classic Cream of Tomato Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 4 cups Tomato paste 2 ½ cups Hellmann’s® Ketchup 2.50 qts. Tomato juice 3 Tbsp. Knorr® Caldo de Tomato ½ tsp. Ground thyme 1 ¼ tsp. Garlic powder ½ tsp. Ground ginger 1 ¼ tsp. Celery salt Preparation 1. Combine all ingredients and heat to serving temperature. Serve with croutons and chopped parsley. Yield: 2 ¼ Gallons ©2013 Unilever Food Solutions. LeGoût®, Hellmann’s® and Knorr® are registered trademarks of the Unilever Group of Companies. Cream of Spinach Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 1 Onion 16.00 oz. Spinach, chopped (or 2 packages, frozen, thawed) 1 Tbsp. LeGout® 095™ Chicken Base Preparation 1. Prepare cream soup base according to package directions. 2. In a separate pan, sauté onions until tender.
    [Show full text]
  • SPB-7 Series Smartpower® 7-Speed Electronic Blender
    INSTRUCTION AND RECIPE BOOKLET SmartPower® 7-Speed Electronic Blender SPB-7 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 17. Twist on locking ring firmly. Injury can result if moving blades accidentally IMPORTANT SAFEGUARDS become exposed. When using an electrical appliance, basic safety precautions should always 18. Do not use an extension cord with this unit. Doing so may result in fire, elec- be followed, including the following: trical shock, or personal injury. 1. READ ALL INSTRUCTIONS BEFORE USING. Regarding your cord set: A longer cord has been provided so that you will 2. To protect against the risk of electrical shock, do not put motor base of have flexibility in positioning your Cuisinart® SmartPower® Blender near an blender in water or other liquid. electrical outlet. Exercise care when using the longer cord, to avoid entan- gling or tripping over the cord. The longer cord should be arranged so that it 3. This appliance should not be used by or near children or individuals with cer- will not drape over the counter or tabletop, where it can be pulled on by chil- tain disabilities. dren or tripped over. Excess cord should be stored in the cord storage area 4. Unplug from outlet when not in use, before putting on or taking off parts, at the back of the blender base to avoid injury caused by the longer cord. and before cleaning or removing contents from blender jar. Never put hands 19. Wash the blender jar, cutting assembly, locking ring, and cover before first into the blender jar or container, or handle the blades with appliance use.
    [Show full text]