Tuesday, May 26, 2009

Broccoli Cheese Soup

Broccoli Cheese Soup

1 can chicken broth
1 sm onion, diced
1/3 c flour
.25 c butter
Pepper to taste
2 c milk
1.5 c Cheddar cheese, shredded* (the sharper the better for flavor)
.5 c Parmesan cheese, shredded
about 3 crowns broccoli, steamed and chopped (about 2.5-3 cups)

1. In a small saucepan, simmer chicken broth and onions, covered, for 15-20 minutes, until onions are soft.
2. Heat milk in microwave for 1-2 minutes.
3. In a separate medium-sized stockpot, melt butter then stir in flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken.
4. Add chicken broth and onions, and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Makes 4-6 servings.
*Grate your own cheese for better, creamier soup.

Tuesday, May 19, 2009

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
1- 10.75 oz can cream of chicken soup
1- 4 oz can diced green chiles
1 block (8oz) cream cheese, softened
3 large chicken breasts, cooked and either diced or shredded
8 large flour tortillas (or 16-20 small tortillas)
1- 28 oz can green enchilada sauce
2 cups Cheddar cheese (or Mexican blend), grated

1. Preheat oven to 350*.
2. In a large mixing bowl, combine soup, chiles, cream cheese, and chicken.
3. Generously fill tortillas with mixture and tightly roll up.
4. Place tortillas closely together on a greased 9x13 pan.
5. Spread enchilada sauce evenly over enchiladas and sprinkle cheese on top of the sauce.
6. Bake for 20-25 minutes. You know it's done when the sides are slightly brown and the sauce is bubbling.

Tuesday, May 12, 2009

Apple Annie's Dip

If you've ever been to Apple Annie's Tea Room in San Antonio, TX, you know how yummy this dip is.

Apple Annie's Dip
2 blocks cream cheese, softened
1- 8.5 oz. can crushed pineapple, drained well
1/2 green bell pepper, diced
1 small onion, diced
1 tsp seasoned salt
1 c chopped pecans, ground (opt)
-extra pecans (opt)
-pretzels, crackers, pita chips, cucumbers, carrots, celery, etc for dipping

1. Mix all ingredients.
2. Form logs or balls and roll in more pecans.
**Freezes well**

Tuesday, May 5, 2009

Nauvoo Potatoes

I never understood why people call them "funeral potatoes". Did people really serve this dish so much at funerals that it adopted that bleak name? We call them Nauvoo Potatoes, and this is my mom's recipe.

Nauvoo Potatoes
6-7 baked potatoes, chilled
1/4 c chopped onion
1 c chopped celery (opt)
2 T butter
1- 10.75 oz can cream of mushroom soup
1 c [light] sour cream
1 c Cheddar cheese, grated
1 c crushed corn flakes mixed with 1/4 c melted butter

1. Preheat oven to 350*.
2. Grate potatoes and spread on bottom of greased 9x13 pan.
3. Saute onions (and celery if you want a little crunch in the casserole) in butter until soft; add soup, sour cream, and cheese.
4. Take off heat and stir well; pour over potatoes and mix lightly.
5. Top with crushed corn flakes and bake for 30 minutes.