Winter Minestrone Soup

Winter Minestrone Soup

Since temperatures have not risen out of the single digits and the windchill has been below zero, Joan served this heart warming soup. The hearty kale stands up to the wheatberries.

Ingredients:

1    tablespoon extra-virgin olive oil
4    green opinions, chopped
1/2 red or white onions, chopped
1    celery stalk, chopped
3     large carrots, chopped
4    ounces finely chopped shaved deli ham
3    cups water
3    cups reduced-sodium chicken broth
1    cup wheatberries, rinsed
1     Parmigiano Reggiano cheese rind (optional)
2     bay leaves
1/2  teaspoon salt
       Freshly ground black pepper
1    (14-ounce) can diced tomatoes with basil
1    (1-pound) bag kale, chopped
4    toasted pita breads

Directions:

1. Heat oil in a large saucepan or Dutch oven.add onions, celery, carrots and ham. Saute 10 minutes. Add water and next 6 ingredients (water through pepper).
2. Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. Remove the cheese and rind before serving. Serve with toasted pita bread. Makes 16 cups.

Serves 8.

Trifle Madness

Heather requested some trifle recipes to fill up the bowl above.

Here are some:

STRAWBERRY ORANGE TRIFLE

This English-inspired desert is easy on the cook and the eye.

1 (4 3/4-oz.) pkg. vanilla pudding and pie filling mix
3 cups milk
1 tablespoon grated orange peel
8 cups angel food cake cubes
(about 13-oz. cake)
3 tablespoons orange-flavored liqueur
or orange juice concentrate
1 (21-oz.) can strawberry fruit pie filling
1 (11-oz.) can mandarin orange segments, drained

Prepare pudding as directed on package using 3 cups milk. Remove from heat; stir in orange peel. Cover surface of pudding with waxed paper or plastic wrap; cool 15 minutes.

Line bottom of 2 1/2 or 3-quart trifle bowl or glass bowl with 1/3 of the cake cubes; drizzle with 1 tablespoon of the liqueur. Spoon 1/3 of pudding over top; spoon 1/3 of strawberry filling over pudding. Top with 1/3 of orange segments. Repeat layers 2 more times. Cover; refrigerate 3 hours or overnight. Garnish as desired. Store in refrigerator.

16 servings.

This recipe is from Pillsbury Classic Cookbooks #142 December 1992

BROWNIE TRIFLE

Brownie Trifle makes a splendid centerpiece desert.

1 (19.8-oz.) pkg. package fudge brownie mix
1 (3.9-oz.) pkg. chocolate fudge instant pudding mix
1 (6-oz.) pkg. milk chocolate toffee chips
1 (12-oz.) container frozen whipped topping, thawed

Prepare brownie mix and bake according to package directions in 9x13-inch baking pan. Cool; crumble or cut into small pieces. Prepare chocolate fudge pudding mix according to package directions, omitting chilling procedure. Place half of crumbled brownies in bottom of a 3-quart trifle bowl; top with half each of pudding, toffee chips and whipped topping. repeat layers with remaining half of crumbled brownies, pudding, toffee chips and whipped topping. Cover and chill at least 8 hours. Garnish with mint and semisweet chocolate curls. (Soften 1 ounce of chocolate 10-15 seconds at 30% power in microwave. Shave off curls with vegetable peeler.)

Serves 16-18.

This recipe is from Country Folk Art - January 1998.

GINGERBREAD TRIFLE

This desert was a bit hit at the 1998 Thanksgiving dinner .

1 14- or 14 1/2- oz. pkg. gingerbread mix
1/3 cup packed brown sugar
(note: use 1/2 cup if you use cranberry juice cocktail option below)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups cherry-cranberry drink or cranberry juice cocktail
1 1/2 cups frozen pitted tart red cherries
1 29-oz. can pear or peach slices, drained
Easy Lemon Cream

Prepare and bake gingerbread mix according to package directions. Cool. Cut into 1-inch cubes.

For the cherry sauce, in a medium saucepan combine brown sugar, cornstarch, and cinnamon. Stir in fruit drink. Add cherries. Cook and stir until thickened. Cook and stir 2 minutes more. Cover and cool; do not stir. (To make ahead, chill, covered, for up to 4 days.)

To assemble, in a 3-quart clear glass bowl or soufflé dish (see note below if you want to assemble it on a tray instead) spoon one-third of the Easy Lemon Cream. Add one-third of the cherry sauce. Sprinkle with half of the gingerbread. Spoon another one-third of the lemon cream over gingerbread. Top with another one-third of the cherry sauce. Arrange half of the sliced pears atop of the cherry sauce (cover and chill remaining pears). Layer remaining gingerbread, lemon cream, and cherry sauce. Cover; chill for 2 to 24 hours. To serve, arrange remaining pear slices atop trifle.

Makes 10 to 12 servings.

Easy Lemon Cream
Beat 1 cup whipping cream and 1 teaspoon vanilla just until soft peaks form. Fold in 1 cup purchased lemon pudding and stir gently until combined. For creamier texture, stir in 1 teaspoon lemon juice or milk.

Note:
To assemble trifle on 14X10 1/1 inch tray, double recipe. Slice gingerbread loaves into 1/2-inch-thick slices. Line tray with half of gingerbread. Cover with cherry sauce. Spoon on two-thirds of lemon cream and two-thirds of pears. Layer on remaining gingerbread. Cover and chill 2 to 24 hours. To serve, top with remaining lemon cream and pears.

This recipe is from Country Home - November/December 1998 

 

Here are some more:

Pumpkin Gingerbread Trifle

Two 14-ounce packages gingerbread mix
One 5.1-ounce package cook-and-serve vanilla pudding mix
One 30-ounce can pumpkin pie filling
1/2 Cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
One 12-ounce carton Cool Whip
1/2 cup gingersnaps (optional)


Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.

Crumble one batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight. Can be layered in a punch bowl.

Serves 20

All American Trifle 

Patriotically delicious!

1 (12-ounce) prepared pound cakes
2 pints strawberries
2 pints blueberries
1 (28-ounce) jar strawberry glaze
1/2 cup mini-chocolate chips, divided
1 (16- to 24-ounce) container frozen whipped topping, thawed

Cut pound cake into approximately 1-inch cubes. Rinse and dry berries. Put glaze in medium-size bowl; slice strawberries into glaze and stir gently to combine. Save one really nice looking berry to decorate top.

In clear glass trifle dish, put a layer of strawberries, just enough to cover bottom of dish. Add 1/3 of cake pieces (push down slightly), a layer of whipped topping, layer of blueberries, and another layer of strawberries. Then sprinkle with about half the mini-chips (reserve 2 tablespoons to decorate top). Repeat layers, packing slightly. Repeat again if you have room. Finish off top with whipped topping to cover. Add reserved strawberry and sprinkle reserved chips around outside edge. You can even drizzle some of the glaze (without strawberries) on the top. Serves a large group.

Colossal Carmel Apple Trifle 

A very impressive dessert. Delicious and pretty, too!

1 (18 1/4-ounce) yellow cake mix
3/4 cup chopped pecans, toasted, divided
1 (21-ounce) can apple pie filling, divided
2 (8-ounce) cartons frozen whipped topping, thawed, divided
4 cups cold milk
2 (3.4-ounce) packages vanilla instant pudding mix
1/2 teaspoon apple pie spice, or 1/2 teaspoon cinnamon and a little nutmeg
1 (8-ounce) jar caramel ice cream topping, divided

Prepare and bake cake according to package directions, using 2 (8-inch) round pans. Cool cake in pans 8 minutes, then remove to wire racks and cool completely. In a large bowl, whisk milk, pudding, and apple pie spice for 2 minutes. Let stand for 2 minutes.

Cut one cake layer, if necessary, to fit in bottom of punch bowl or large glass bowl. Poke holes in cake with a straw; gradually pour 1/3 caramel over cake. Sprinkle 1/3 pecans on, then 1/2 pudding. Spoon 1/2 can pie filling over pudding; spread with 1 carton topping. Top with remaining cake, then repeat layers. After second carton of topping, drizzle with remaining caramel and sprinkle with remaining pecans. Refrigerate until serving. 

 

Here are more:

Quick Tropical Cheesecake Trifle

Prep Time: 15 min
Total Time: 15 min
Makes: 14 servings, 2/3 cup each

1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

LAYER half of the cake cubes in bottom of large straight-sided serving bowl.
Top with half of the cheesecake filling and fruit. Repeat layers.

DRIZZLE with jam; sprinkle with coconut.

SERVE immediately. Or cover and refrigerate until ready to serve. Store any leftovers in refrigerator.

Easy Chocolate Trifle

Prep Time: 50 min.
Total Time: 50 min.
Makes: 18 servings, 2/3 cup each

1 pkg. (2-layer size) chocolate cake mix
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 pkg. (1.4 oz. each) chocolate-covered English toffee bars, crushed

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely on wire rack. Cut into 1/2-inch cubes.

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended.

LAYER half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl. Repeat all layers. Serve immediately or cover and refrigerate until ready to serve.

Spring Fruit Trifle

Prep Time: 15 min
Total Time: 45 min
Makes: 15 servings, 2/3 cup each

36 NILLA Wafers
2 Tbsp. orange-flavored liqueur or orange juice
3 cups seasonal fresh fruit, such as sliced peeled kiwi, blueberries and/or sliced strawberries
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

BREAK wafers coarsely into 2-1/2-qt. clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended.
Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.

REFRIGERATE at least 30 min. or up to 24 hours before serving. Store leftover dessert in refrigerator.

North Georgia Caviar

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs. But best served with Tostitos Scoops. 

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs. But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (15-ounce) can shoe peg corn, drained
1 (10-ounce) can Rotel tomatoes, drained
1 medium green bell pepper, chopped
6 whole green onions, chopped
1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.

YIELD: ABOUT 8 CUPS

Original Posting

Best Tomato Soup Ever

Terry sent this recipe by email toady. He made this soup the other day and thought we would like it. He said that the believes that it was Father’s recipe.

Ingredients:

2 tbsp            butter
1 cup            onions, chopped
8 oz            fresh mushrooms
2 tbsp            flour
1 can (16 oz)    tomatoes, drained & chopped
1 can (16oz)        tomato sauce
2 cubes        beef bouillon, dissolved
1 cup            hot water
1/2 tsp        white pepper
1 tsp            sugar
1 pint            heavy cream

Instructions:

1. In a 3 quart sauce pan, melt butter and sauté onions and mushrooms
2. Add flour, cook stirring until its bubbly
3. Add next five (5) ingredients, stirring well
4. Remove from heat and stir in sugar and cream

Always-a-Hit Pizza Dip

Always-a-Hit Pizza Dip

1 (8-ounce) package cream cheese, softened
1 (8-ounce) container of sour cream (may use light or reduced-fat)
1 tablespoon garlic powder
1 (14- to 16- ounce) jar or can pizza sauce
1 1/2 cups mixture of shredded mozzarella and Cheddar cheese
Pepperoni slices
Tortilla chips or Italian bread

Preheat oven to 350 degrees. In mixing bowl, combine cream cheese, sour cream, and garlic powder. Mix into a paste. Line bottom of baking dish with cream cheese mixture. Smooth pizza sauce over all. Layer cheeses on top of pizza sauce. Place slices of pepperoni on top of cheese, being sure to cover entire baking surface as pepperoni will shrink during baking. Bake uncovered for 30 minutes at 350 degrees. Serve hot with tortilla chips or Italian bread.

Serves 4-6. 

Original Posting

Very Veggie Soup

The weather outside is frightful (storm on its way).

So Joan prepared this tasty soup which gives you a big bang for your buck.

Ingredients
2        teaspoons olive oil

1/2     medium onion, chopped

1        stalk celery, chopped

1        tablespoon finely minced garlic

2       medium carrots, peeled and cut into round

1       medium zucchini, chopped

1       cup fresh or frozen green beans ( 3/4-inch length)

1/2    cup fresh or frozen corn kennels

1      teaspoon Italian seasoning

2      (14-ounce) cans, or 4 cups, reduced-sodium chicken broth

1      (14.5 ounce) can diced fire-roasted tomatoes

1/8   teaspoon salt, or more to taste    

1/4   teaspoon pepper

8      teaspoons Parmesan cheese (optional)

Preparation

1. Heat the oil in a large soup pot over medium heat. Add the onion and celery and cook for 5 minutes or until slightly softened. Add the garlic, carrots, zucchini, green beans and corn. Sprinkle on the Italian seasoning and cook for 3 to 4 minutes while stirring.
2. Add the stock, increase heat, and bring to a simmer. Add the fire-roasted tomatoes, salt and pepper. Reduce the heat to low, cover, and simmer for 20 minutes or until vegetables are tender and flavors have melded. Adjust the salt and pepper to taste. Dust each serving with 1 teaspoon Parmesan cheese, if desired.

Makes 8 servings.

Note: Researchers at Pennsylvania State University found that people who ate broth-based (or low-fat cream based) soups once or twice a day were more successful in losing weight and keeping it off than those who ate the same number of calories in snack foods.