Garden Chowder

This comes from one of our favorite restaurants, ZUPAS cafe! 

Garden Chowder

Ingredients

      3 TBS butter

      2 medium zucchini, diced

      1 medium onion, diced

      2 T fresh parsley, chopped

      2 T fresh basil, chopped

      1/3 Cup flour

      3 Cups chicken broth

      1 tsp lemon juice

      2-3 tomatoes, diced

      1 can (12 oz) evaporated milk

      1 can (14.5 oz) corn

      1/3 Cup Parmesan cheese, grated

      2 Cup cheddar cheese, shredded

      1 tsp kosher salt

      1 tsp freshly ground pepper


Preparation

Over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. 
Add flour, stir until vegetables are coated. Slowly add chicken broth and lemon juice. Bring to a boil.

Add tomatoes, milk and corn. Reduce heat; cover and simmer for five minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Season with salt and pepper.

* You can add in whatever other veggies sound yummy too! Zane also added some leftover rice to his bowl which made it nice and hearty :)

Jessica's Salad

Salad:

spinach

chicken

pears (Anjou)

carmelized walnuts

blue cheese

Dressing:

1 Tbsp water

1 1/2 tsp fresh lemon jice

1 tsp dijon mustard

1/2 tsp olive oil

1 clove minced garlic

salt & pepper

1/2 tsp tarragon

Carmelize walnuts by putting sugar in a frying pan.  Melt sugar, add walnuts.  Then, put on foil sprayed with Pam.

Chicken Corn Chowder

1 Tbsp margarine or butter

1 (8 oz) pkg sliced mushrooms

1/4 C flour

3 1/2 C 2 % milk

1 C chopped red potato

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1 (16 oz) pkg frozen corn, thawed

1 1/2 C shredded cooked chicken breast

3 Tbsp chopped green onions, divided

Melt margarine in a large Dutch oven over medium-high heat.  Add the mushrooms, and saute for 3 minutes.  Stir in the flour.  Gradually add the milk, stirring with a whisk.  Add the potato, thyme, salt, pepper and corn.  Bring to a boil.  Stir in the shredded chicken and 2 Tbsp green onions.  Cover, reduce heat and simmer for 5 minutes.  Ladle the soup into bowls, and sprinkle with remaining green onions.

Harvest Bisque Soup

This recipe is originally from Simply Classic.  It will serve 6-8 people, but we recommend that you double it.

3 C butternut squash, peeled, seeded and cubed (about 1 lb)

5 C chicken stock

4 Tbsp flour

4 Tbsp butter

2-3 tsp curry (start with 1 tsp, and flavor to taste)

3/4 C half & half (or evaporated milk)

3/4 C canned coconut milk (ptional, but it enhances the flavor)

3 Tbsp fresh lime juice (again, start with 1 Tbs, and add to taste)

1/2 tsp salt

1/4 tsp pepper

Garnish with any combination of:

lime slices

pinenuts

shredded parmesan cheese

dollop of sour cream or plain yogurt

Cooke the cubed squash in the chicken stock for about 15 minutes.  Using a large slotted spoon, remove cooked squash into a blender, add 1-2 C of the cooking liquid and puree.  Add this back into the remaining liquid.

In a large pot melt butter, add flour and curry.  Cook, stirring often, about 5 minutes.  Be careful not to scorch.  Add squash and chicken stock puree.  Cook to thicken, stirring often, for about 10 minutes.  Add half & half, coconut milk and lime juice along with the salt and pepper to taste.  Heat through.  

Ladle into individual bowls and garnish.  Serve immediately.

Janalee uses about 2 tsp curry, 1-2 Tbsp lime juice, and garnishes with sour cream/yogurt and twisted slice of lime.

Kim's Favorite Lemonade Layer Cake

This recipe is originally from Cooking Light

Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preheat oven to 350 degrees.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Terri Calvert's Celestial Cake

1 box yellow cake mix
2 C warm water
2 eggs
3 oz box instant chocolate pudding

Mix all od the above, and bake in a 9x13 pan for 30-40 minutes at 350 degrees. Cake will shrink away from teh sides as it cools, don't worry!

Topping:
Melt 1/2 C butter or margarine. Add 1 C powdered sugar. Fold in 8 oz Coolwhip. Spread on top of COOLED cake. Chop 4 Skor bars, and sprinkle on top. Store in the fridge.

Ann Dibb's Easy Ice Box Rolls

1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour

Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.) Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will killthe yeast). In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after eachaddition. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles insize. Punch down, cover. Put dough in refrigerator until it doubles in size. Punchdown again and replace cover until you are ready to use the dough. It will keep wellfor several days. Bake at 375 degrees for 12 minutes (until rolls are very light brown). Remove rolls from the oven and brush each roll with melted butter. The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of thebowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just abit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake. I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook (Bea Redden, 1978) many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.