Tomato Alphabet Soup

I got the basic recipe for Tomato Alphabet Soup at http://www.foodnetwork.com/recipes-and-cooking/50-easy-soups-1--10/index.html, but I found it a little bland so I doctored it up and we really like it. Here is what I do:

• Brown 1/2 pound hamburger with some onion and minced garlic, drain off the fat if needed.
• Add three cups chicken broth and two cups tomato juice and bring to a boil.
• Add as much oregano as you would like.
• Adjust taste to your liking with onion powder, garlic powder, salt, pepper, more oregano, basil--or whatever sounds good to you!
• Add 1/2 cup alphabet pasta and cook until tender. (I couldn't find alphabet pasta so I just found a small pasta and used it).
• I also like to throw in some fresh or frozen spinach when the pasta is just about finished.
• Serve with grated parmesan if desired.
  

The above website is a link to 50 easy soups. I like a lot of the others too and recommend taking a look through them. This recipe is number #31 on the list.

South of the Border Sandwiches

8 sandwich rolls, split open or 1 loaf french bread

1/2 cup olives, chopped

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/2 cup mayonnaise

1/3 cup sour cream

1/3 cup green onions, chopped

3/4 to 1 pound turkey, thinly sliced

2 medium tomatoes, thinly sliced

2 ripe avocados, sliced

3/4 cup cheddar cheese, shredded

3/4 cup pepper jack or Monterey Jack cheese, shredded

In a bowl, combine olives, chili powder, cumin and salt; set aside 2 T of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 T of the mayo mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another tablespoon of the mayo mixture. Top with sliced avocados and cheeses. Sprinkle with the reserved 2 T of olive mixture.

Bake at 350 for 15 minutes or until heated through. Makes 8-10 servings

Maria's Clam Chowder

Hi All!

Tonight I went to a Soup-n-Swap for our Enrichment Night. Very fun! I brought a clam chowder. A recipe Maria gave to me in 2005! It is very delicious and I noticed that it wasn't here so I'll copy her recipe so you clam chowder lovers can try it. YUM! Thanks, Maria! I have so many of your recipes that I now use on a regular basis. You are very talented!

I miss ya'll!...Except for those of you I don't know...cuz...I don't know you.:) Anyway, enjoy!

Bratten's Boston Clam Chowder

2-6 1/2 oz. minced clams

1 c. onion, chopped

1 c. celery, chopped

2 c. potatoes, diced

3/4 c. butter

3/4 c. flour

1 quart half and half

1 1/2 t. salt

a few grains of pepper

1/2 t. sugar

Drain juice from clams and pour over vegetables in med. saucepan. Add enough water to barely cover and simmer, covered, over med heat until potatoes are tender. In the meantime, melt butter, add flour and blend and cook a minute or two. Add cream and cook and stir until smooth and thick, using a whisk to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar.

Apple Cheesecake

CRUST:

1 c. graham cracker crumbs

3 T. sugar

½ t. ground cinnamon

¼ c. butter, melted

2 T. finely chopped pecans

FILLING:

3 (8oz) blocks cream cheese, softened

¾ c. sugar

3 eggs

¾ t. vanilla extract

TOPPING:

2-1/2 c. chopped peeled apples

1 T. lemon juice

¼ c. sugar

½ t. ground cinnamon

6 T. caramel ice cream topping, divided

whipped topping

2 T. chopped pecans

Combine the crust ingredients; press onto the bottom of a lightly greased 9" springform pan. Bake @ 350 for 10 minutes; cool.

In mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust.

Toss apples with lemon juice, sugar and cinnamon; spoon over filling.

Bake @ 350 for 55-60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.

Yield: 12 servings.

Cranberry Orange Softies

Ingredients:

1 stick (½ cup) unsalted butter, softened

1 cup granulated sugar

1 large egg, at room temperature

½ cup sour cream (could substitute plain/natural yogurt)

2 tsp baking powder

½ tsp baking soda

½ tsp freshly grated or ground nutmeg

½ tsp salt

¼ tsp vanilla extract

2 cups all-purpose flour

½ cup walnuts, finely chopped

½ cup dried cranberries

2 tbsp freshly grated orange peel

Orange icing ingredients:

3 tbsp unsalted butter, softened

Pinch of salt

2 tbsp fresh orange juice

½ tsp vanilla extract

1 ½ cups confectioner's sugar

1. Heat oven to 375'

2. Beat butter and sugar in a large bowl with mixer on high speed until pale and fluffy. On medium speed mix next 7 ingredients. Stir in flour, then nuts, then cranberries

and grated peel. Drop heaped teaspoons on ungreased baking tray.

3. Bake about 11 mins until just pale golden (Do not over bake). Cool on sheet for 5 mins then transfer to a wire rack to cool completely.

4. Icing Beat butter and salt in medium bowl until creamy. Beat in juice, vanilla and sugar, adding more sugar if needed for spreading consistency.

5. Spread over top of cookies, decorate if desired.

White Chicken Chili

1-2 lbs chicken cooked and shredded
1 T. Olive oil
2 -4oz. Cans green chiles
2 med. Onions chopped
3 c. shredded Montery Jack cheese
4 garlic cloves, minced
2 t. ground cumin 3 cans (16 oz.) Great Northern beans*
1 ½ t. oregano
1/4 t. cayenne pepper
3 cans chicken broth (or 4c. Water with 4 bouillon cubes)
s&p to taste

Heat oil. Add onions. Saute. Stir in garlic, cumin, oregano, pepper, & green chiles. Stir in undrained beans. Bring to boil. Reduce heat and add chicken and cheese and stir until cheese is melted. Serves 10 people.

*Can use 1 lb. Dry beans. Soak overnight. In morning rinse and then simmer in broth and garlic for 3 hours (or until tender) before adding to soup.

New People?

Hi everyone!

I love reading your new recipes! Thanks so much!

I think there are a lot of changes in the Bear Canyon area. I don't know all those newbies but if they would like to join our blog they are welcome to. Those who have my email address can email me and let me know who wants to be a participator then I'll send that person an invitation. Did that make sense? I hope so!

Anyway, thanks!
Kathy