ONION SOUP WITH CROUTON CRUST

Soup:

1 tbsp canola oil
3 lbs large yellow onions, halved & thinly sliced
3 tbsp flour
2/3 cup water
5 cups low-sodium beef broth
2 1/3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp freshly ground black pepper
1/4 tsp salt

Spray a 6-qt stockpot with nonstick cooking spray; add the oil and heat over medium-high heat. Add the onions and cook, stirring occasionally, for 10 minutes or until browned and caramelized.  Stir in the flour, then the water.  Bring to a boil.

Add the beef and chicken broths, thyme, pepper, and salt.  Return to a boil, reduce heat to low and simmer, uncovered, for 30 minutes.

Crouton Crust:
8 slices whole wheat French bread
3/4 cup shredded Swiss cheese

While the soup simmers, preheat broiler.  Place the bread slices on a baking sheet and broil until nicely browned on both sides.  Remove the bread from the baking sheet and set aside.

Place 8 ovenproof soup bowls on the baking sheet.  Ladle the soup into the bowls and top each with a crouton.  Sprinkle crouton and soup with the cheese.  Broil 6-inches from the heat for 1 or 2 minutes until cheese is melted and bubbly.

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DYLAN LAUREN'S EASY CHOCOLATE FONDUE

Dylan Lauren is the daughter of fashion guru Ralph Lauren.  She is highly successful on her own with her Dylan's Candy Bar Empire!  She opened her flagship Manhattan store in 2001 and now has other stores across the country.  This is her rich chocolate fondue recipe.

1 1/4 cups heavy cream
16-oz good quality bittersweet chocolate, finely chopped
1 tbsp vanilla extract

Heat the cream in a small heavy saucepan over moderate heat until it just barely simmers; add the chocolate and let stand for 2 minutes.

Pour the vanilla extract into the mixture and whisk until smooth.

Serve immediately. She recommends serving with bite-size pieces of pound cake.

Variations:

Red Hot: Add 1 tbsp cinnamon and 1/2 tsp chili powder

Nutty: Stir in a handful of chopped nuts or 2/3 cup creamy peanut butter (personally, I like with chunky pb)

Charged Up: Pour in 1/2 cup hot brewed coffee

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HOMEMADE CREAMY SOUP BASE

Saw this on facebook and thought it was worth sharing.

For soup making: Add 1/3 c. dry soup mix with 1 1/4 c. water and stir with whisk in a saucepan. Keep it stirred until it is smooth and creamy. Bring to a boil and continue stirring for approx. 2-3 min or until it thickens to your liking. Set aside and allow to cool. Put in sealed container and place in refrigerator. Should keep at least 1 week. This is equivalent to 1 can of store bought soup.

To make cream of chicken soup: Use 1/3 c. dry mix with 1 1/4 c. chicken broth instead of the water. Fresh chicken broth is always best when available.

To make cream of mushroom soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth. Saute 1/3 c. chopped mushrooms until tender. Add to soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of celery soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Chop 1/3 c. celery, with ribs removed, and cook until softened. Add to the soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of potato soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Add 1/3 c. diced and pre-boiled potatoes to the soup as it is thickening. You can also smash the potatoes up before adding to make it even creamier. This is equivalent to 1 can of store bought soup.

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TORTELLINI en BRODO

5 cups  reduced-sodium chicken broth

• 1 20 ounce package refrigerated herb chicken tortellini (such as Buitoni)
• 1 pound  plum tomatoes, seeds removed, chopped
• 1 cup  frozen peas, thawed
• 1 6 ounce bag baby spinach
• Shredded basil and shaved Parmesan cheese (optional)

Place broth and 1 cup water in a large pot and bring to a boil. Add tortellini and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.

Stir in peas. Add spinach gradually. Sprinkle basil and Parmesan over top, if desired. 

Serve immediately.

Note: This is a recipe I got from Family Circle Magazine some years ago.

HOMEMADE DRY ONION SOUP MIX

For those who like to do everything homemade here is a good recipe for making your own dry onion soup mix.

4 tsps beef bouillon granules
8 tsps dry onion flakes
1 tsp dry onion powder
1/4 tsp pepper
1/4 tsp dried parsley flakes, optional

Cut a 6-inch square of heavy duty aluminum foil and place all ingredients in the center of the foil.  Fold foil over ingredients to make an airtight package.  Label with title and date!

Store packet in a cool dry place and use within 6 months.

CHOCOLATE MUG CAKE

1/4 cup flour

1/4 cup sugar
1/4 cup cocoa powder
pinch of salt
1/4 cup milk
1/4 cup butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup semisweet chocolate chips

In a small mixing bowl stir the flour, sugar, cocoa, and salt together.  Add the milk, butter, eggs, and vanilla; stir well to incorporate.  Fold in the chocolate chips.

Divide the batter evenly between two microwave safe mugs; sprinkle extra chocolate chips over the tops.

Microwave cups together on high for 2 minutes.

Cake will be very moist and gooey in the centers.  Allow to set for 15 minutes before eating.

Note: Basic idea for this recipe is from an old Ladies Home Journal.

PORK GUMBO

1 (1 lb) pork loin roast, cut into 1/2-inch cubes

nonstick cooking spray
1 tbsp butter
2 tbsp white whole-wheat flour (or your favorite low-carb option)
1 cup water
1 can (16-oz) stewed tomatoes, undrained
1 pkg (10-oz) frozen cut okra
1 pkg (10-oz) frozen succotash
1 beef bouillon cube
1 tsp hot pepper sauce
1 tsp freshly ground black pepper
1 bay leaf

Spray a Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add the pork; cook, stirring, 4 minutes or until browned. Remove pork from pan.

Add the butter to the Dutch oven; stir in the flour. Cook, stirring, until roux is browned; whisk in the water.

Add the pork back into the pan along with the remaining ingredients; bring to a boil. Reduce heat to low and simmer 15-20 minutes.

Remove bay leaf and discard before serving.

Yield: 4 servings

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SIMPLE SALISBURY STEAK

1 can (10 3/4-oz) condensed cream of mushroom soup, divided

1 lb ground beef
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tbsp canola or coconut oil
1 1/2 cups sliced fresh mushrooms

In a large mixing bowl combine the beef, 1/4 cup of the soup, bread crumbs, onion, and egg; mix thoroughly. Shape firmly into 6 equal patties.

In a large skillet, over medium-high heat, heat the oil; add the patties and cook until browned on both sides. Remove patties from the skillet and set aside.  Pour fat out of skillet.

In the same skillet used for browning the patties, stir in the remaining soup and the mushrooms; place patties back in skillet; reduce heat to low.

Place a lid on the skillet and cook for 20 minutes or until the beef is cooked through and is no longer pink; turn occasionally during cooking.

To serve, spoon the mushroom sauce over the patties.

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SPANISH OMELET

2 tbsp olive oil

1 tbsp unsalted butter
3/4 lb small red potatoes, sliced very thin
1 cup diced onion
1 large orange bell pepper, seeded and cut into 1 1/2-inch strips
1 tsp minced garlic
1 tsp kosher salt
1/2 tsp ground pepper
10 large eggs
2 tbsp chopped flat-leaf parsley

Heat oven to 400 degrees.

Heat the oil and butter in a large ovenproof nonstick skillet over medium heat.  Add the potatoes, spreading them out and flipping them to coat evenly with the oil mixture.  Cook 6 minutes, turning occasionally, until lightly golden and barely soft.  Add the onion, bell pepper, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, carefully stir into the potatoes.  Cover the skillet and cook for 3 minutes tossing once or twice until the onion is translucent.

In a large bowl whisk the eggs with the remaining salt and pepper; stir in the parsley.  Pour over the potato mixture.  Allow the eggs to set in skillet for 1 minute; gently combine the vegetables and eggs with a spatula.

Cook over moderate heat until the eggs begin to solidify around the edges, approximately 4 minutes.

Place the skillet in the oven and bake 6 minutes or until the eggs are just set, slightly puffed, and shrinking away from the sides of the skillet.

Remove from oven.

Loosen the edges of the omelet with a spatula and slide out onto a serving plate or a cutting board.  Cut into 4 servings and serve immediately.

Note: This is an old Redbook magazine recipe and photo.

CRAB-STUFFED CHICKEN BREASTS

This is an old Country Cooking recipe.

4 tbsps butter or margarine, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
1 can (6-oz) flaked crabmeat, drained, flaked, cartilage removed
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tbsp fresh minced parsley
1/2 tsp salt
Dash pepper
4 (1-lb total) boneless skinless chicken breast halves
1 cup (4-oz) shredded Swiss cheese
1/2 tsp paprika
Hot cooked rice, optional

In a saucepan, melt 3 tablespoons butter.  Stir in flour until smooth.  Gradually stir in broth and milk.  Bring to a boil; boil and stir for 2 minutes.  Remove from the heat; set aside.

In a skillet, saute onion in remaining butter until tender.  Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.

Flatten chicken to 1/4-inch thickness.  Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.  Place in a greased 9-inch square baking dish.  Top with remaining white sauce.  Cover and bake at 350 degrees for 30 minutes or until chicken juices run clear.  Sprinkle with cheese and paprika.  Bake, uncovered, 5 minutes longer or until cheese is melted.

Remove toothpicks.  Serve with rice if desired.

Yield: 4 servings

Note from Linda: When I credit a recipe I try to list as originally written.  However, I don't believe in using margarine (our bodies are made to absorb natural products, not artificial ones).  I also don't use refined products so I recommend using white whole-wheat flour rather than all-purpose and whole-wheat saltines instead of regular.  I would also use brown rice.

EASY PIE MERINGUE

Enough for an 8 or 9-inch pie.

3 egg whites
1/4 tsp cream of tartar
6 tbsps sugar

Preheat oven to 350 degrees.

In a small mixer bowl beat egg whites with cream of tartar to soft peaks; gradually add the sugar, beating until stiff but not dry.

Spread the meringue over the top of the pie being careful to seal to the edges of the pastry shell.

Bake 12 to 15 minutes or until lightly browned.

Allow to cool before cutting.

ZUCCHINI AND OLIVE PASTA SAUCE

2 tbsps olive oil

1 cup chopped onion
1 large garlic clove, minced
1 can (14-oz) whole peeled tomatoes and juice, do not drain
1 can (6-oz) tomato paste
1 cup water
1 cup sliced and quartered zucchini
1/2 cup sliced pitted ripe olives, drained
2 tbsp capers, drained
1/2 tsp salt

Heat the oil in a 3-quart saucepan; add the onion and garlic, saute until softened.  Add the tomatoes and juice, tomato paste, water, zucchini, olives, capers and salt; stir to break up the tomatoes.

Bring the mixture to a boil; reduce the heat and simmer, uncovered, 15 to 20 minutes.

Serve over your favorite cooked pasta.

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May be covered and stored in the refrigerator for up to 3 days.
Yield: 4 cups.

SUMMER SQUASH MEDLEY

This recipe may be titled "Summer" Squash Medley but it is an excellent side dish anytime of the year.  It would even be a great side dish for your Thanksgiving and Christmas tables!  I got this recipe some years ago from a Taste of Home publication.

1 medium-size yellow summer squash, sliced thin
1 medium-size zucchini squash, sliced thin
1/3 cup chopped onion
1 tbsp butter
1 tbsp brown sugar
1/4 tsp minced garlic
1/8 tsp lemon juice
1/8 tsp salt

In a small skillet, saute the squashes and onion in the butter until crisp-tender; add the remaining ingredients. Cook and stir until the vegetables are tender.

Yield: 2 servings

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COLORFUL OVEN VEGETABLES

1/3 cup butter

1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 cups cauliflowerets
2 cups broccoli florets
6 medium carrots, julienned
3 small onions, quartered

Place the butter in a shallow 3-quart baking dish; place in a 400 degree oven for 5 minutes or until melted.

Stir the thyme, salt, and pepper into the melted butter.  Add the vegetables and toss to coat.

Cover dish and bake for 25 to 30 minutes or until the vegetables are crisp tender.

ONE HOUR YEAST ROLLS

This is a quick and easy recipe for yeast rolls even though the process takes an hour.  I got this recipe from fb a few years ago and left the reference at the end.

1 cup of warm water 
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes. 

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

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AVOCADO EGG SALAD

2 tbsp mayonnaise

2 tbsp sour cream
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp hot pepper sauce
2 avocados, peeled, pitted, chopped
1 cup chopped tomatoes
1/2 cup chopped red onion
6 hard-cooked eggs, chopped
1/4 cup chopped fresh cilantro or parsley
Assorted lettuce leaves, optional
Pita bread pockets, optional

In a large bowl combine the mayonnaise, sour cream, lemon juice, salt, and hot pepper sauce.  Add the avocados, tomatoes, onion, eggs, and cilantro or parsley; toss gently until well combined.

Cover dish and refrigerate until serving time.

Serve on a bed of lettuce or spinach leaves or stuffed in pita pockets for sandwiches.

In this picture it is made without the tomatoes since it is used as sandwiches. Personally, I want the tomatoes.

CREAMY TOMATO BASIL SOUP

2 stalks celery

1 small onion
2 garlic cloves
1/2 cup butter, cubed & divided
2 cans (28-oz size) crushed tomatoes
1 can (14.5-oz) chicken broth
1/2 cup fresh basil leaves, chopped
1 pkg (8-oz) low-fat cream cheese, softened
3 tbsp light agave nectar
salt to taste
pepper to taste
fresh basil for garnish, if desired

Place the celery, onion, and garlic in a food processor; pulse on high for 10 seconds until pureed.  Pour puree into a large saucepan but do not rinse food processor.  Add half the butter to the saucepan; cook over medium heat for about 10 minutes or until fragrant.  Stir in the tomatoes and broth; add half the chopped basil.  Bring mixture to a boil while stirring often.  Cover the pan and reduce the heat to medium-low.  Simmer mixture for 15 minutes, stirring occasionally.

Cut the cream cheese into cubes and place in the food processor with 1 cup of the hot soup.  Process on high until cheese is dissolved, about a minute.  Add cream cheese mixture, agave nectar, and remaining basil and butter.  Stir until combined.  Add salt and pepper to taste.

Serve immediately garnished with fresh basil, if desired.

Yield: 8 cups

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EASY FRUIT BARS WITH POWDERED SUGAR DRIZZLE

1 1/4 cups all-purpose flour

1 cup sugar
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp almond extract (vanilla is okay if you don't have almond)
3 large eggs
1 cup chopped nuts
1 cup chopped dates
1/2 cup chopped maraschino cherries, well drained
1 pkg (6-oz) semisweet chocolate chips

Preheat oven to 350 degrees.
Lightly grease a 13 x 9-inch baking pan; set aside.

In a large mixer bowl combine the flour, sugar, baking powder, salt, almond extract, and eggs.

Stir the nuts, dates, cherries, and chocolate chips into the flour mixture until blended. Spread the dough into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until light brown.  Allow to cool and drizzle with powdered sugar drizzle (below), if desired.

Cut into 36 bars.

Powdered Sugar Drizzle:

1 cup powdered sugar

1 1/2 tbsps milk

1 tsp vanilla extract

Mix all together and drizzle over bars.

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MINI MEATBALLS AND SAUCES

One of my old "metal" recipe box cards that I have had most of my married life (47 years). You can click on the pictures for easier reading.

PAN-SEARED SALMON FILLETS

4 (1-lb total) salmon fillets

1/4 tsp salt
1/8 tsp freshly ground black pepper
1 tsp olive or canola oil
1 tsp butter
thinly sliced fresh mint for garnish if desired

Sprinkle the salmon with the salt and pepper.

Place the oil and butter in a large nonstick skillet over medium-high heat until hot.  Add the salmon fillets to the hot skillet and cook approximately 6 minutes, turning to brown each side.

Reduce the heat to medium and cook salmon another 3 minutes or just until it flakes easily with a fork.

To serve, garnish with the sliced mint, if desired.

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QUICK FETTUCCINE CACCIATORE

Another old Kraft recipe for all you chicken lovers.

1/2

lb.  fettuccine, uncooked

2

tsp.  oil

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

cup  each green pepper strips and sliced fresh mushrooms

1

can  (14-1/2 oz.) diced tomatoes, undrained

1/4

cup  KRAFT Zesty Italian Dressing

1/2

cup  KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

1/2

cup  chopped fresh basil

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done.

DRAIN pasta. Toss with chicken mixture; top with cheese and basil.

MARINADE FOR BEEF SHISH-KABOBS

This marinade goes together quickly but beef needs to marinate for 6 hours for best results.  I have had this recipe since the 1970s.

1 cup wine vinegar
1/4 cup oil
1 tsp salt
1 tsp thyme
1 tsp prepared mustard
1/2 tsp pepper

Combine mixture and pour over 1 1/2 lb beef cubes for kabobs.  Cover and refrigerate for 6 hours.

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