Ham and Potato Soup

"I love this soup.  I love it so much.  Every Christmas Eve growing up we had clam chowder and it was pretty good but I don't really like clams.  This is the soup I make instead.  It is a perfect Christmas Eve soup."   ~ Rachel

Ingredients
3 1/2 cups potatoes, diced
1/3 cup celery, diced
1/3 cup onion, finely chopped
3/4 cup cooked ham, diced
3 1/4 cups water
2 chicken bouillon cubes
1/2 teaspoon salt
1 teaspoon pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Notes / Directions
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

-It can also be cooked in a crock pot for 8 hours on low or 4 hours on high.

Broccoli Cheddar Soup

Ingredients
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
2 1/2 cups broccoli, lightly steamed and chopped

Notes / Directions
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl with a little water, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

~ Rachel

Southwestern Corn Chowder

 Photo and recipe by Taste of Home

Ingredients
4 boneless skinless chicken breast halves, cut into ¾ inch cubes
1 medium onion, cut into thin wedges
1 Tbsp. vegetable oil
2 tsp. ground cumin
2 cans (14.5-oz each) chicken broth
1 package (10 oz) frozen corn
¾ c. picante sauce
½ c. chopped sweet red pepper
½ c. chopped green pepper
2 Tbsp. minced fresh cilantro
2 Tbsp. cornstarch
2 Tbsp. water
shredded Monterey Jack cheese, optional

Notes / Directions
1.  In a 3-qt. saucepan, cook chicken and onion in oil until chicken juices run clear.
Stir in cumin. Add broth, corn and picante sauce; bring to a boil. Reduce heat; cover and
simmer for 15 minutes. Stir in peppers and cilantro.

2.  Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook
and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if
desired.

Also delicious with avocado chunks, broken corn chips, and a squeeze of
fresh lime on top!

~ Kim

Corn and Potato Chowder

1/4 c. butter
2/3 c. chopped celery
2 1/4 c. water
3 sliced green onions
4 c. diced raw potato

Place above ingredients in a large pan. Boil. Simmer 20 minutes. Do not drain.

6 Tbsp. butter
1/2 tsp. pepper
6 Tbsp. flour
1 tsp. salt
2 1/2 c. milk
1 tsp. dill weed
2 c. grated cheese
1 can whole kernel corn, drained
2 c. diced ham

Melt butter in saucepan. Stir in flour. Remove from heat. Add milk and return to heat,
stirring until thick. Add seasonings. Stir sauce, corn and ham into vegetables. Heat
thoroughly. Do not boil. Add cheese 5 minutes before serving.

~ Kim

Minestrone Soup

Ingredients
1 lb. pork sausage
2 cloves garlic
2 onions, chopped
4 c. carrots, sliced
2 c. celery, sliced
1 green pepper, chopped
2 28-oz. large cans tomatoes
28 oz. can beef broth (or bouillon)
2 c. fresh mushrooms
1/2 tsp. salt
3/4 tsp. pepper
3/4 tsp. basil
3/4 tsp. oregano
parsley
1 can green beans, rinsed
1 can garbanzo beans, rinsed
1 handful of macaroni

Notes / Directions
Break up sausage in large stockpot and pour 1 quart boiling water over. Begin
simmering. Add the rest of the above ingredients except green beans, garbanzo beans, and macaroni, and simmer two hours.

One hour before serving add the green beans and garbanzo beans.  Add macaroni for the last 20 minutes of simmering.

Makes 24 cups.

~ Kim

Potato Cheese Soup

Ingredients
3 c. chicken broth
1 c. chopped celery
1/2 c. chopped onion
5 c. potatoes
1 tsp. salt
dash pepper
3/4 c. melted butter
3/4 c. flour
1 quart milk
2 c. grated cheese

Notes / Directions
Boil broth, celery, onion, potatoes, salt and pepper for 10 minutes. In separate saucepan
melt butter. Stir in flour. Slowly add milk. Heat to boil, stirring frequently. Boil 1-2
minutes, stirring constantly. Stir in cheese until melted. Add cheese sauce to vegetable
mixture. Heat through and serve.

~ Kim

Potato Bacon Chowder

 

Photo and recipe by Taste of Home

Ingredients
2 cups potatoes, cubed
1 cup water
8 bacon strips, crushed
1 cup onion, chopped
1/2 cup celery, chopped
1 can cream of chicken soup
1 3/4 cups milk
1 cup sour cream
1/2 teaspoon salt
pepper
1 tablespoon fresh parsley, minced

Notes / Directions
In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

~ Rachel

Clam Chowder (Milana’s)

Ingredients
1 quart half and half
3/4 cups butter
3/4 cups flour
1 cup chopped onions
2 cups chopped celery
3 cups diced potatoes—small (try frozen)
3 cans chopped clams (6 1/2 oz each)
Salt and white pepper
1 tsp sugar

Notes / Directions
Drain clams. Add juice to chopped veggies. Just enough water to cover veggies. Simmer
til tender. In heavy pan, melt butter. Add flour. Cook til foamy (takes awhile; stir and watch
carefully). Add half and half. Bring to boil, stirring constantly. Add white sauce to veggies with
liquid. Add more milk to desired thickness (or not). Add clams at the end. Don’t boil with clams;
this makes them tough. Heat to serving temperature. Add white pepper and salt.

This is a great corn chowder base too!

~ Su

Hot Fudge (Beverly's)

 

Ingredients
1 cup water, boiling
3 tablespoons cocoa powder
1 cup sugar
1 1/2 tablespoons flour
1 pinch salt
1 teaspoon vanilla
1 tablespoon butter

Notes / Directions
Add cocoa to boiling water. In a separate bowl mix flour, sugar, and salt. Add to water and coca stirring briskly. Cook and stir over medium heat till thick. Remove from heat and add vanilla and butter.

~ Grandma

Butterhorn Rolls (Jolynn's Thanksgiving Rolls)

Ingredients
2 pkgs. yeast
1 tablespoon sugar
1/4 cup warm water

1 cup milk
1/2 cup imperial butter
1/2 cup sugar
1 1/2 teaspoon salt
3 eggs, well beaten
5 cups flour

Notes / Directions
Combine warm water, 1 T. sugar and yeast and set aside. Scald milk and add butter, 1/2 c. sugar and salt. Beat eggs, add milk mixture, yeast, and 1 2/3 c. flour. Beat vigorously til bubbles form on the surface. Cover and set aside 25-30 minutes.

Add remaining 3 1/3 c. flour; knead. Put in greased bowl. Cover and let rise about 1 hour. Knead down. Divide into thirds. Roll each third into a circle and cut into 12 pie-shaped wedges. Brush with melted butter. Shape into crescents by starting to roll at wide end of triangle. Place on buttered cookie sheets with pointed end tucked under. Let rise til light (45 min-1 hour). Brush with salted butter. Bake 12-15 (mom says 10) minutes at 400. Brush with salted butter.  Makes 3 dozen.

~ Jolynn

Avocado Salsa

Ingredients
1 15-oz. can white corn niblets, drained (White Shoepeg is best)
1 small can chopped black olives
1 pinch red pepper flakes
½ bunch green onions, chopped
3 cloves garlic, chopped
4 large avocados, diced
7+ roma tomatoes, seeded and diced

Sauce:
1/3 c. olive oil
¼ c. lemon juice
3 Tbsp. apple cider vinegar
1 tsp. oregano
Salt & Pepper 

Notes / Directions
Mix all together. Best if “marinated” in fridge for a while before serving but can be served immediately.
Serve with corn chips.

~ Kim

Strawberry Dip

Ingredients
2 c. sour cream
2 oz. semi-sweet chocolate bar, shaved with fine grater
1 1/2 tsp. vanilla
3/4 c. sugar
 
Notes / Directions
Mix. Chill at least one hour before serving. Strawberries served at room temperature will be more
sweet. Can use any fruit.

~ Kim

Chili Chip Dip

Ingredients
1 can Hormel chili "No Beans"

1 8oz pkg cream cheese

Notes / Directions
Put ingredients in small sauce pan and heat slowly until cream cheese is melted. Serve with Fritos or corn chips.

~ Jolynn

Onion Chip Dip

Ingredients
1 8oz pkg cream cheese
1 16oz tub sour cream
Celery flakes (dried and crushed from celery leaves)
Onion powder
Milk

Notes / Directions
Cream cream cheese. Add sour cream.  Add onion and celery flakes to taste, 1-2 teaspoons. Mix until smooth. Add a little milk until desired consistency. Serve with potato chips. Really good on baked potatoes too.

~ Jolynn

Olive Garden's Spinach Artichoke Dip

It makes a lot of dip.  Like a 9x13 pan.  I think it would also work well in a round pie dish, it would just be thicker, but I haven't tried it yet.  AND don't leave anything out!!  Every ingredient has it's place.

Ingredients
2 artichoke hearts
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated (grate your own cheese; it tastes better and melts better)
1/4 tsp fresh thyme leaves (I used dried thyme)
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped

Notes / Directions
Preheat oven to 325ºF.

Preparation for fresh artichokes:
Steam for 45 minutes with some lemon water.  Cool the artichokes.  Clean, peel, remove center "choke" and chop up into pieces.

Dip preparation:
Mix all ingredients together except the artichokes.  I did this in my kitchenaid.  Once everything is mixed well, fold in artichoke hearts.  Coat a large pan with pan spray; fill pan with mixture.  Bake for about 25 minutes or until bubbling and center is hot.  Garnish with parmesan cheese.

Bread preparation:
Cut bread into thin slices.  Lightly coat each side with olive oil (I skipped this part) and place on a cookie sheet.  Lightly broil each side so they are nice and crispy. 

~ Rachel