Quick Tortellini and Spinach Soup

Ingredients

2 tablespoons olive oil
2 ounces pancetta, finely diced
3 cloves garlic, minced
1 medium onion, finely chopped
9 cups chicken broth
2 teaspoons dried Italian herb blend
9 ounces spinach or cheese tortellini
1 can (28 ounces) crushed tomatoes
8 ounces fresh spinach chopped
salt and pepper
1 cup grated Parmesan cheese

Directions


1.  Heat the olive oil in a stockpot over medium-high heat.  Add the pancetta, garlic and onion;  cook, stirring frequently, until lightly browned, 10 and 15 minutes.

2.  Add the chicken broth and Italian herbs.  Bring to a boil and stir in the tortellini.  Simmer uncovered until the tortellini is cooked, 10 to 12 minutes.  Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook just until wilted, about 3 minutes.  Season to taste with salt and pepper.

3.  Ladle the hot soup into bowls and top with a liberal sprinkling of grated Parmesan.

Cold-Weather Cooking by Sarah Leah Chase

Cranberry-Orange Scones

What a beautiful way to start the day!!  Thanks to my sister, Karen.

Ingredients

2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, chilled, cut into small pieces
1 cup fresh cranberries coarsely chopped (I used dried)
1 tablespoon grated orange zest
1 large egg
1 large egg separated
3/4 cup heavy or whipping cream

Directions

1.  Preheat the oven to 400 degrees.  Grease a baking sheet or line it with parchment paper.

2.  Place the flour, 1/3 cup sugar, baking powder, salt and butter in a food processor and process until  the mixture resembles coarse crumbs  Transfer to a large mixing bowl.  Stir in the cranberries and orange zest.

3.  Lightly beat the whole egg and egg yolk together in a small bowl.  Whisk in the cream until blended.  Add to the flour mixture and stir until the dough begins to hold together.

4.  Turn the dough out onto a lightly floured surface and knead gently until smooth.  Roll out the dough 1 inch thick.  Cut into triangles.

5.  Beat the egg white until just foamy and brush over the top of each scone with a pastry brush.  Sprinkle the scones lightly with remaining 2 tablespoons sugar (optional)  Bake until puffed and light golden brown, (15-20 minutes).

Cauliflower Soup

I know it is summer and over 100 degrees, but I made this soup and we ate it chilled.  MMMM........very refreshing.

Ingredients
1 medium onion
2 cloves garlic
1 tablespoon butter
4 cups chicken stock
1 large head of cauliflower, chopped
2 large potatoes, peeled and chopped
1 bay leaf
1 cup milk or cream
1/4 cup grated carrots
salt and pepper to taste
parsley for garnish


Directions
In a large saucepan, cook onion and garlic in butter until onions are translucent.  Add chicken stock, cauliflower, potato, and bay leaf.  Bring to a boil.  Reduce heat and simmer for about 30 minutes or until vegetables are tender.  Discard bay leaf.  Process soup in a blender or food processor until smooth.


Return to saucepan.  Stir in milk and grated carrots.  Simmer 5-10 minutes or until carrots are tender.  Adjust seasoning to taste.  Garnish with parsley.  Stir in grated parmesan if desired.

Chipotle Pork

• 
  

Delicious!!!!

• Ingredients

• 1/2 cup chopped onion 
• 1 1/2 tablespoons honey
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 9 large garlic cloves, peeled 
• 3 chipotle chiles, canned in adobo sauce
• 1 lime 
• 2 tablespoons olive oil, divided 
• 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed 
• 3/4 teaspoon kosher salt
• 1/2 cup fat-free, lower-sodium chicken broth

1. Directions

1. 1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.
2. 2. Preheat oven to 325°.
3. 3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.

Oriental Salad

An easy salad which can feed a crowd.  Thanks to my sister-in-law Sally!

Noodle Mixture


1/2 cup butter
2 pkgs. top Ramen noodles without the seasoning packet
1 cup sliced almonds
2 tablespoons sesame seeds


Melt margarine in a large skillet.  Add noodles (broken into small pieces), almonds and sesame seeds.  Stir until lightly browned.  Cool.  Can store in refrigerator in tightly sealed plastic bag or container.

Dressing

1/2 cup white sugar

1/4 cup rice vinegar

3/4 cup peanut oil

2 tablespoons soy sauce

Mix all ingredients in small saucepan.  Boil 2 minutes.  Cool.  Can store at room temperature in a tightly sealed container.

Day of Serving

Slice finely and place in large salad bowl:

1 head Napa cabbage

2 bunches green onions

Just before serving, toss noodle mixture with cabbage and onions -- add dressing.

Old Settler's Baked Beans

This July 4th favorite always gets RAVE reviews!

Ingredients

• 1/2 pound ground beef
• 1/2 pound bacon, diced
• 1 medium onion, chopped
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1 tablespoon prepared mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 (16 ounce) can pork and beans, undrained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can Great Northern beans, rinsed and drained

Directions

1. In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2-1/2-qt. casserole. Bake, covered, at 350 degrees F for 1 hour or until heated through.

Salmon with Creamy Dill Sauce

My husband has asked for dill sauce for salmon for years, and recently I came across some fresh dill!  Loved this sauce!

Ingredients

Marinade

1/2 cup olive oil
1 tsp fresh dill
1 clove garlic, crushed
1 lemon squeezed
Salt and pepper

Dill Sauce

1/3 cup sour cream

1/3 cup mayonaise

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1 teaspoon horseradish

1/4 teaspoon garlic salt

3/4 teaspoon fresh dill

pepper to taste

Directions

• Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
• Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
• Combine the sauce ingredients until smooth. Serve with salmon.