Enjoy.
Joan from Fairbury
1-40 oz. can Sweet Potatoes, drained & mashed
1 tsp. Vanilla
1 C. Sugar
1/2 C. Butter, melted
Combine the above
ingredients........and pour into a greased casserole dish. ( I usually
use an 8 x 10 pyrex baking dish (2 qt.).
Ingredients for Topping:
1 C. Brown Sugar
1 C. Nuts, chopped
1 C. Coconut (I usually omit)
1/3 C. Flour
1/2 C. Butter, melted
Mix together the brown sugar,
nuts,coconut and flour. Add the melted butter and mix well. Sprinkle
on top of potato mixture. Cover & bake at 350 degrees about 30 minutes,
or until heated through.
NOTE: I usually bake mine @ 325......since I'm using a glass
dish.........for 40-45 minutes.
Source: http://www.pantagraph.com/articles/2008/10/22/food/doc48fdf5da97ed1262248575.txt
Curry
Pumpkin Soup, Spice Rubbed Chicken are just right for fall
Pantagraph
By Better Homes and
Gardens
That chill in the air means
it’s time for a different kind of fresh. Let onions, squash, grapes,
pears and pumpkins take a seat at your dinner table.
Here are two recipes, Spice Rubbed Chicken and Curry Pumpkin Soup,
from the October issue of Better Homes and Gardens magazine to get you
started.
Nestled beneath the chicken as it cooks, onions are both a roasting
rack and a flavorful side dish. A rustic rub of cinnamon, paprika,
cumin and coriander gives the chicken bold color. Using canned pumpkin
makes the soup quick to prepare. Pumpkin pie spice and a hit of curry
give the dish bright, seasonal flavor.
CURRY
PUMPKIN SOUP
This recipe can be prepared through Step 3, then refrigerated up to 3
days or frozen up to 3 months. To serve, thaw, reheat, and proceed
with Step 4.
Prep 20 minutes; Cook: 30 minutes
Ingredients
2 tbsp. butter
2 medium
onions, chopped (1 cup)
1 medium
carrot, chopped (½ cup)
1 stalk
celery, chopped (½ cup)
1 tsp. curry
powder
1 tsp.
pumpkin pie spice
2 15-oz. cans
pumpkin
2 14-oz. cans
reduced-sodium chicken broth
2/3 cup water
1 cup
half-and-half or light cream
½ tsp. salt
¼ tsp. ground
black pepper
1 recipe
OrangeCranberry Topper (below)
Preparation
-
Prepare Orange-Cranberry
Topper (below)
-
In 4-quart Dutch oven
melt butter over medium heat. Add onions, carrot, and celery. Cook,
10 minutes, stirring occasionally, until softened. Add curry powder
and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth,
and water. Increase heat to medium-high; bring to boiling. Reduce
heat to medium-low. Simmer, covered, 15 minutes. Remove from heat;
cool slightly.
-
In food processor or
blender, add one-third of the pumpkin mixture at a time, cover, and
process or blend until smooth. Return all pumpkin mixture to Dutch
oven.
-
Stir half-and-half, salt,
and pepper into pumpkin mixture; heat through. Sprinkle each serving
with Orange-Cranberry Topper. Serves 8.
Orange Cranberry Topper
In small bowl combine ½ cup dried cranberries, 1 tablespoon finely
shredded orange peel, and 2 tablespoons snipped fresh Italian
(flat-leaf ) parsley.
Each 1 Cup Serving 145 cal, 7 g fat (4 g sat. fat), 19 mg chol, 433
mg sodium, 20 g carbo, 4 g fiber, 4 g pro. Daily Values: 363 percent
vit. A, 15 percent vit. C, 8 percent calcium, 10 percent iron.
SPICE
RUBBED CHICKEN
Roasting chickens are larger than broiler/fryer chickens and tend to
be juicier. They’re ideal for whole-roasting and rotisserie cooking.
Prep: 20 Min. roast: 2 hr. oven: 350F
Ingredients
4 cups
thickly sliced or quartered red, white, and/or yellow onions, and/or
boiling or ciopollini onions, peeled
1 5to 6-lb.
whole roasting chicken
1 tsp. sugar
1 tsp. garlic
powder
1 tsp. ground
cumin
1 tsp.
paprika
1 tsp. ground
coriander
½ tsp. salt
¼ tsp. ground
cinnamon
¼ tsp. ground
black pepper
à tsp. ground
nutmeg
2 tbsp. olive
oil
Chard leaves
(optional)
Preparation
-
Preheat oven
to 350 F. In large shallow roasting pan place half the onions in an
even layer. Sprinkle with ¼ teaspoon salt; set aside. Fold chicken
neck skin onto chicken back, secure with small skewer; tie legs to
tail with kitchen string. Tie wings close to body or twist wing tips
up and tuck under back of the chicken.
-
In small
bowl combine sugar and remaining seasonings. Brush chicken all over
with oil. Sprinkle spice mixture and rub in with fingers. Place
chicken, breast side up, on onions in pan. If desired, insert meat
thermometer into center of inside thigh muscle. (Thermometer should
not touch bone.) Loosely cover with foil.
-
Roast 1
hour. Remove foil. Add remaining onions to pan. Roast, uncovered, 30
minutes; cut strings on legs and wings. Roast 30 to 45 minutes more
or until drumsticks move easily in their sockets and chicken is no
longer pink (180F in thigh). Cover with foil. Let stand 15 minutes
before carving. Serve chicken with roasted onions and chard leaves.
Serves 6 to 8.
Each Serving 618 cal, 42 g fat (11 g sat. fat), 191 mg chol, 438 mg
sodium, 9 g carbo, 2 g fiber, 49 g pro. Daily Values: 9 percent vit.
A, 14 percent vit. C, 5 percent calcium, 13 percent iron.
From Marti:
I saw your recipes! You
cook eh? Good quality in a man HA! Even my husband put a pot roast and
potatoes and carrots on today. I had to train him for this, however.
He's retired and I am still working, so he helps out a lot.
I LOVE THIS CASSEROLE and
it's simple. Good for kids of ALL AGES!
Tater
Tot Casserole (If you can open a can-you can make this one!)
Ingredients
1 lb. lean ground beef, cooked and drained
1 small chopped onion
2-16 oz. cans green beans, drained
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
1 bag of frozen tater tots
2 cups grated cheddar cheese
Preparation
Preheat oven 350. Brown ground beef with the onion. Drain.
Pat hamburger into bottom of a 13x9 pan and salt and pepper. Put
green beans on top of meat.
Mix soups together with milk. Pour over top of green beans.
Place tater tots in rows
on top of meat and soup.
Bake for 1 hr. and last few minutes sprinkle with cheddar cheese,
leave in just until melted.
HAMBURGER
PIE
Ingredients
Mashed potatoes (* see below)
2-1/2 cups green beans (I use cooked mixed vegs for color
1 can tomato soup, undiluted
1 cup shredded cheddar cheese
Preparation
Prepare Mashed Potatoes*, set aside. In a
large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in beans
or vegies and soup; pour into a greased 2-quart rectangular baking dish or casserole.
Spoon Mashed Potatoes in mounds on bean mixture (or,
if desired, pipe potatoes
using a pastry bag
and a large star tip). Sprink le cheese over
the potatoes. Bake,
uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown. Or you can
microwave it 5-6 min, putting the cheese on the last 2-3 min.
Makes 6 servings
*Mashed potatoes:
1. Use four servings refrigerated mashed
potatoes or make homemade ones with five medium potatoes.
2. Add egg and seaon
to taste with salt and pepper. Add
enough reserved milk so
potatoes are stiff enough to hold their shape.
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Peggy and George:
Hi Dan, I thought you might like this soup.
Cream
Of Broccoli Soup
Ingredients
1 Head broccoli-cut up
1 small onion-diced
2 cans cream of chicken soup
Preparation
1) Cook broccoli,
onion, potatoes and celery in water until tender
2) Do not drain
3) Add soup, milk and
Velveeta
4) Heat through
5) Do not boil
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Dear Senator,
You are too kind a
soul!
Just got into your
website and the soup/casserole recipes. WOW! There are some real
beauts in there.
Cannot take without
giving, so here is a recipes. Potato-leek soup is a wonderful supper
dish, eaten with some crusty French bread and that lovely butter a few
mean spirited people would like us to foreswear.
ENJOY!
Helga
Leek and Potato Soup
Ingredients
4-5 lbs (11 cups) washed, dried, sliced
leeks -white and light green part only
1 small onion, finely diced
5 large potatoes, peeled and cut into
3/4" cubes
6 cups chicken broth
4 slices bacon, diced into fairly small
pieces
4 Tbsp butter
1 Tbsp flour
2 bay leaves
1/2 cup sweet cream
salt and pepper to taste
Preparation
1)In a heavy
saucepan, render bacon in the butter until cooked but not brown.
2)Add leeks and
sweat over medium heat until soft, about 20 minutes. Do not
allow to brown.
Dust with 1 Tbsp. flour and stir well.
3)Add diced
potatoes, chicken broth, bay leaves and some salt. Cook just about 10
minutes, test potatoes for doneness.
4)Turn heat off,
cover and let sit for 10 minutes.
5)Remove bay
leaves.
6)Season to taste
with salt and freshly ground pepper.
7)Stir in the
cream.
8)Serve with crusty
french bread.
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From Dan:
Deanna is a friend of ours and comes in the office to help, often.
Hey Dan and Debi,
Here are some recipes
that I had my daughter, Rach type out for you. Bless her heart!!
If you have any
questions, don't hesitate to ask. Most of these recipes are pretty easy to
make and don't require too much time. They are also SOFT foods for
those of you who are concerned with that. :)
PS...You may need to
double the recipes if you have growing boys eating with you!! :)
I usually double most of these for my family because they like seconds!
Deanna
This email came from my good
friend and supporter Deanna. She sent about a weeks worth of recipes. They
all sound so delicious I don't know where to start.
Thanks Deanna!
Breakfast
Casserole
Ingredients
8 slices buttered bread
Crumbled bacon
6-8 slices Velveeta cheese
6 eggs mixed with 2 ½ - 3 cups milk
Preparation
1) Place cubed bread in greased 9x13.
2) Layer cheese and bacon or sausage on top.
3) Pour eggs and milk over the top.
4) Let set in fridge overnight.
5) Bake at 350 for 45-1 hour.
( I make this for
supper too!)
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Chicken
Tetrazzini
Ingredients
2c. cooked chicken (boned)
1 lb. box cooked vermicelli
¼c. green peppers
½ onion
1 can cream of mushroom soup
½ c. chicken broth
½ t. salt, pepper
1¾ c. cheese (cheddar)
Preparation
1) Mix altogether except 1c.
cheese.
2) Pour in 9x13 pan.
3) Top with rest of cheese.
4) Bake 350 for 30 min.
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Chicken
Pot Pie
Ingredients
1 pkg. Frozen mixed veg.
2 T. chopped onion
½ c. corn starch or ¾c. flour
5 c. chicken broth (use 8 or 9 chicken cubes
to 5 cups water)
1 c. milk
2 c. boned cookie chicken
Preparation
1) Bring Frozen veggies and onion
to a boil and cook about 5 min.
2) Slowly mix flour OR corn
starch with milk until there are no lumps. Add to broth to thicken it.
3) Add chicken and season to
taste with salt, pepper, thyme, garlic.
4) Pour into 9x13 pan.
5) Make 1 or 2 boxes of Jiffy
Biscuit Mix (Depending on how thick you like the crust)
6) Roll out in rectangle shape.
7) Place on top of chicken.
8) Bake till golden on 350.
** I don't add extra
salt because the chicken cubes contain a lot of sodium already.)
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Turkey or Chicken
Alfredo
Ingredients
6 oz. Fettuccini noodles
3 T. marg.
3 T. flour
½ t. basil
1 t. salt
1/8t. pepper
2 1/2 c. milk
2 ½ c. cooked chopped turkey or chicken
1 oz. frozen broccoli (thawed)
¾ c. parmesan cheese
Preparation
1) Cook pasta according to
direction, drain
2) Melt marg in sauce pan. Blend
in flour, basil, salt, pepper. Add milk all at once. Cook till thick.
3) Stirring, cook 1 min more.
4) Stir in meat, broccoli and ½c.
cheese.
5) Add noodles. Toss well.
6) Spoon into greased 9x13 cover
7) Bake 350 for 20 min.
8) Sprinkle with remaining
cheese.
9) Bake uncovered for 5 more min.
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Beef and Noodles
Ingredients
16 or 18 oz. Reames frozen noodles (cooked
and drained)
2 lb. chuck roast
2 cans cream of mushroom soup
1 can beef broth or milk
½ stick oleo (melted in pan)
½ carrot grated (for color)
Slices of Velveeta to cover entire casserole
Preparation
1) Put ½ mix in
buttered pan and cover with Velveeta cheese.
2) Place rest of
noodles on top with more slices of cheese.
3) Cover with foil,
bake 350 for 40 min.
***(Sometimes I don't
layer this.....I just pour it all in a pan and lay the cheese slices across
the top and bake it.)
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Broccoli & Chicken Casserole
Ingredients
2 c. crushed herb seasoned
stuffing
2 cans cream of chicken soup.
½ c. Miracle Whip or Mayo
1 c. shredded cheddar cheese
2 c. dices cooked chicken
1 pkg. frozen chopped broccoli (Cooked, but
still firm)
1 can sliced mushrooms (drained)
1 can sliced water chestnuts (drained)
Preparation
1) Spread 1 ¼ cups crushed stuffing in
greased 9x13 pan-comb.
2) Soup, mayo, and cheese with 1/4 c.
chicken broth.
3) Spread about half of broccoli, mushrooms,
and chestnuts.
4)Spread rem. Soup over the top.
5) Sprinkle with remaining bread stuffing on
top.
6) Cover with foil—bake at 350 for 30 min.
Uncover and continue baking for 15-20 min.
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From Dan: This recipe came to us originally from DeLoris Magers. Gwen Ennen passed
it along to us so we could share it with everyone else…Enjoy!
Taco Soup
Ingredients
1# ground beef
1/2 c. chopped
onion
1 can kidney
beans (15oz)
1 can pinto
beans (15 oz.)
1 can Niblet
corn (15 oz.) drained
1 can diced
tomatoes (15 oz.)
1/2 c diced
tomatoes with chilies
1 can stewed
tomatoes
1/2 pkg Hidden
Valley Ranch Dressing
1 TBSP. Taco
Seasoning Mix (you may want to sue more)
Preparation
1) Brown the ground beef with
the onion and drain.
2) Add the
ingredients to the meat and cook for 1 hour on
stove top or
all day in crock pot on low.
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From State Representative Dave Reis and his wife
Maria. 
Potato Soup
Ingredients:
2 tbls powdered chicken bouillon
1/2 white onion - chopped finely
1/2 qt heavy whipping cream parsley
1 can cream of celery soup (condensed) milk salt/ pepper
Preparation:
1) Peel potatoes and cut into 1/2 cubes
2) Place potatoes in lg soup pot and just barely
cover with water
4) Add chicken bouillon powder to boiling water
5) Lower heat to med/high and cook until tender (do
not drain off water)
6) Meanwhile, cook onions in butter and bacon grease
until tender
7) Add flour to make roue
8) Whisk in heavy cream and parsley into roue and
heat through until well blended and mixture begins to thicken
9) Use whisk to break down boiled potatoes (remember
to leave in the water from cooking the potatoes) until desired
consistency (chunky or thin)
10) Add cream mixture to potatoes and add cream of
celery soup (add no additional water)
11) Heat until mixture begins to thicken
12) Add milk until desired thickness is achieved (2-3
cups)
13) salt & pepper to taste
14) Finish heating through
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From Dan: Rep.
Reis is a friend. Here is what he wrote me when he sent the recipe:
"Saw
that you enjoy making soup. Maria and I love to make soup and
experiment with different ingredients. We've had some failures but
this is one of our favorites.
I don't like to measure
much when I cook so just adjust or estimate your ingredients.
Enjoy!"
From Dan: My mom made this potato soup for our supper.
She thought it was one of the best soups she has had. After having it
myself, I have to agree. It seems like an old family recipe and
it was really good. Thanks Dave and Maria for sharing it with us!
From Dan: This is a soup recipe from a friend. She made some
for me while I was at home with my jaw situation. I blended it and it
was outstanding. I will definitely be trying it when I don't have to
blend it. Enjoy, I did!
Brown Jug Cheese Soup
Ingredients:
4 cubes
chicken bullion
1 cup
chopped onions
6 cups water
1 cup
chopped celery
3 cups raw,
cubed potatoes
16-20 oz pkg
of California Blend Veggies
Preparation:
Cook all above of 30 minutes or until tender
Add 2 cans
Cream of Chicken Soup
And 1 lb
Velveeta Cheese
Low heat
until cheese melts & stir frequently
Printer Friendly Version
From Dan: This is one from Nancy Reagan.
Onion Wine Soup-Nancy Reagan
Ingredients:
-
5
large onions, chopped
-
4
Tbsps. butter
-
5
cups beef broth
-
1/2 cup celery leaves, chopped
-
1
large potato, peeled and sliced
-
1
cup dry white wine
-
1Tbsp. wine vinegar
-
1
tsp. Granulated sugar
-
1
cup light cream
-
1
Tbsp. Parsley, minced
-
Salt
and pepper to taste
Preparation:
In
a large heavy soup pot, cook the onions in the butter over moderate
heat, stirring constantly, until the onions are soft and translucent.
Add the beef broth, celery and potato. Bring to a boil. Lower the heat,
cover and let simmer for 20 minutes. Puree the soup in batches in a food
processor or blender; return to soup pot. Stir in wine, vinegar and
sugar. Bring to a boil, lower heat, cover and let simmer for 5 minutes.
Turn off the heat, stir in the cream, parsley and salt and pepper. Heat
gently to serving temperature, but do not boil. Ladle into soup bowls.
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Italian Casserole
Ingredients
1 package
egg noodles
1 med onion
chopped
2 lbs
ground beef
1 large jar
spaghetti sauce
1 package
mozzarella cheese
1 package
cheddar cheese
2 eggs
lightly beaten
Preparation
1) Cook noodles
according to directions on package.
2) Brown ground beef
and onion, drain.
3) Mix cheese together
in bowl with eggs, set aside.
4) Combine cooked
noodles, beef and spaghetti sauce.
5)Layer noodle mixture
and cheese in a 9x13 pan.
6)Bake for 30 minutes
at 350 degrees.
I have found that you
usually end up with more than what will fit in a 9x13 pan. So I usually use
1/2 package of noodles and a package of hamburger between 1 and 2 pounds. I
also usually skip the eggs - makes for an easier clean up!
Let me know what you
think after you try it!
Tara
Vandalia IL
Printer Friendly Version
From Dan: I saw Tara at the
Birthday Roast for Rep. Ron Stephens. She is Rep. Stephens legislative
assistant. She told me about this cassserole that night. Now I have the
recipe.
Thanks Tara!
Cheesy Vegetable Soup
4
chicken bouillon cubes
1
quart water
1
cup diced celery
1
cup diced onion
Cook, covered for about 20 minutes.
Add:
1
(16 oz.) package frozen mixed vegetables (with carrots)
3 ½
cups cubed raw potatoes
Cook, covered, until vegetables are tender.
Add:
2
cans Cream of Chicken soup (undiluted)
1
pound cubed Velveeta cheese
Heat until the cheese is melted.
This makes 3 quarts of soup.
From Dan: This is another
recipe that came from Pat in Washington, IL.
Printer Friendly Version
Tortellini, Spinach and
Tomato Soup
