Cedar City 16^th Ward Relief Society Cookbook – Dianne Gubler

•  1 LB HAMBURGER OR TURKEY BURGER
• 1 DICED ONION
• 2 QUARTS OR  2 28 OZ DICED TOMATOES
• 1 CAN RED KIDNEY BEANS
• 1 CAN PINTO BEANS
• 1 CAN BLACK BEANS
• 1 CAN WHITE BEANS
• 1 CAN BUTTER BEANS, (OR GARBANZO BEANS)
• 2 CANS CORN
• 7 OZ DICED GREEN CHILES
• 1 PCKG TACO SEASONING
• 1 PCKG ORIGINAL RANCH DRESSING

COOK HAMBURGER AND ONION TOGETHER, DRAIN GREASE.  ADD ALL OTHER INGREDIENTS TOGETHER TO MEAT MIXTURE.  SIMMER UNTIL WELL BLENDED.  IF THE BROTH IS TOO STRONG ADD WATER, MORE TOMATOES OR TOMATO JUICE TO THIN OUT.

SERVE WITH GRATED CHEESE, A DOLLOP OF SOUR CREAM, MINCED CILANTRO AND TACO CHIPS.

(NOTES:  THE ORIGINAL RECIPE CALLS FOR TWO POUNDS OF MEAT AND ALL THE BEANS TO BE DRAINED AND RINSED.  IT ISN’T NECESSARY TO ADD SO MUCH MEAT OR RINSE THE BEANS, BUT IS A PERSONAL PREFERENCE.  ANOTHER SISTER ALSO ADDED THE CORN AND GREEN CHILES. )  THIS MAKES A LARGE POT OF SOUP.

From the blog Eat, Live, Run: http://www.eatliverun.com/carrot-ginger-soup/

• 2 tablespoons butter or lard
• 1 medium onion, diced
• 1 clove garlic, minced
• 4 cups roasted winter squash, such as blue hubbard
• 1 can coconut milk
• 1 pint chicken stock, preferably homemade
• 1 ½ tablespoons curry powder
• 1 teaspoon turmeric
• Salt and freshly ground black pepper, to taste

Place the roasted squash and chicken stock in a food processor or blender and puree until smooth. Set aside.
Over medium heat, melt the butter or lard in a 4-quart enameled Dutch oven or stock pot. Add the onion and
cook, stirring frequently, until the onion is soft and golden brown; stir in the garlic and cook for another minute
more. Add the curry powder and turmeric and cook, stirring constantly, until the mixture is fragrant. (At this point
you can add the onion to the mixture in the food processor/blender and puree if you desire a completely smooth
soup.)

Pour the squash puree into the Dutch oven and reduce the heat slightly. Whisk in the coconut milk, and simmer
for about 10 minutes, or until the soup is heated through and slightly thickened. Season to taste with salt and
pepper and serve.

Nutrition Facts
Nutrition (per serving): 206 calories, 15g total fat, 9.4mg cholesterol, 98mg sodium, 525mg potassium, 18.1g
carbohydrates, 4g fiber, 3.6g sugar, 3.7g protein.

This recipe is AWESOME!!!!

Soup

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
• 1 1/4 teaspoons minced fresh thyme
• 1 1/4 teaspoons minced fresh sage
• 1/4 cup whipping cream
• 2 teaspoons sugar

Croutons

• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve

Notes: I made this a couple of days ago and it was amazingly good. I did read some reviews and followed the advise…cut the squash in two, throw away seeds,  place cut side down in a pan (I put mine on a silpat).  I also placed the garlic cloves in the cavity, unpeeled. Roast at 350 for about 1 hour. Cool slightly and add to sautéed onions with broth. Puree. Definitely use the croutons. It is really good. I also didn’t add as much broth. I used the 2 cans and then added until it was the consistency I wanted, so maybe 1/3 of the last can was used.

Pictures will follow soon, I promise!

Shakshuka

Eggs Poached in Spicy Tomato Sauce
An Israeli dish of  eggs, poached in a spicy tomato sauce

Serves 4 to 6

• 1/4 cup olive oil (I used some chili oil I made)
• 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
• 1 small yellow onion, chopped
• 5 cloves garlic, crushed then sliced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 28-ounce can whole peeled tomatoes, undrained
• Kosher salt, to taste
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley
• Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water; reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Makes 6 servings.

1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water

6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger

1 pound fresh Shanghai noodles

3 tablespoons peanut oil or vegetable oil, divided
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce

1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 cup drained canned bamboo shoot strips* (most of one 8-ounce can)
3/4 teaspoon sugar

Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps.

Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.

Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.

Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.

Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

2 ½ cups chopped celery

1 lg. onion, chopped

½ cube butter

Add, cover and simmer for 20 minutes or until potatoes are cooked but NOT mushy:

8-9 medium potatoes, diced

1 can Swanson’s chicken broth

Add and heat to a slow simmer stirring often:

1 ½ tsp. thyme

1 tsp. marjoram

1 tsp. salt

6-8 dashes hot pepper sauce (Tabasco)

1 ½ quarts half and half

Add and continue stirring constantly:

3 T. cornstarch mixed with ½ cup cold water

1 lb. Velveeta cheese

When heated through and cheese is melted, remove from heat and serve.

Happy Cooking,

Tag’s Kitchen

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

32 oz. green chili salsa                                             1 quart chicken stock

6 oz. bacon fat                                                        1 quart beef stock

For chicken stock, boil one whole chicken with:

1 onion

¼ cup celery

a few sprigs parsley

Cover 2-3 inches and slow cook for 3 hours. Strain.

For beef stock, boil 2 lbs. beef bones with:

1 onion

¼ cup celery

1 bay leaf

1 clove garlic

(Have butcher crack bones and roast them in a 350° oven until browned before boiling)

Cover 2-3 inches and slow cook for 3 hours. Strain.

Dice the pork into ¼ inch cubes. Saute in bacon fat. Add flour and mix well. Add chicken stock and beef stock and stir until well mixed. Add salsa and diced jalapeno. Salt and pepper to taste.

I suggest refrigerating the broths so the fat will harden and you can throw it out before proceeding. Kind of ridiculous perhaps in light of all the bacon fat added. J

1 lb. carrots, pealed and sliced

2 medium onions, sliced

2 stalks celery, chopped

Puree in halves in a blender. Then add:

1 ½ tsp. salt

dash white pepper

dash nutmeg

1 ½ cups half and half

Heat thoroughly in a double boiler.