SOUP'S ON!

 Every time we prepare a luncheon at the Ronald McDonald we present deviled eggs.  They are actually known as "angel eggs" here because a very beloved janitor who passed away a few years ago told us only "angels" could make them so well.  We each have our way of preparing them but they are usually the first empty serving platter on the buffet.  I made these by using mayo, pickle relish, and horseradish.

Spinach and Crab meat Sandwiches made by Stacey

8 oz. cream cheese, softened
3 Tbsp. mayo
lemon juice
7 oz. package imitation crab meat
Old bay Seasoning
Diced onions
spinach leaves
small pita pockets cut in half

Mix the cream cheese, mayo, lemon juice, crab meat, Old Bay, and the onions together.  Put into the pita pockets adding the spinach leaves. 

 Chicken Tortilla Soup made by Andrea

1 can black beans (rinsed and drained)
14 oz. can low sodium chicken broth
16 oz. can fat free refried beans
1 1/2 cups frozen corn
3/4 cups chunky salsa (use whatever heat you like - I use medium)
3/4 - 1 cup cooked cubed chicken (I use a purchased rotisserie chicken)
1/4 cup water
Chili powder to taste
cumin to taste
cilantro to taste

Mix all the above together and put in a crock pot and cook for 3 to 4 hours on low.  Note:  I always double this recipe as it freezes well and fills my crock pot perfectly.

Serve with the following garnishes of your choice on the side:  chilies, shredded cheese, sour cream, broken  tortilla chips, and guacamole.

 Seafood Bisque made by Lori

2 large cans of tomato soup
2 large cans of cream of mushroom soup
1 sauteed onion
one large half and half (2 pints)
1 Tbsp Worcestershire sauce
1 can of Maryland crab
1 package of clean, shelled, and deveined shrimp

Mix all ingredients in a large pan.  Simmer and serve.  It can be reheated in a crock pot later.


 

 

Zucchini Basil Soup made by Diane

2 pounds zucchini, trimmed and cut crosswise into thirds

3/4 cup chopped onion

2 garlic cloves, chopped

1/4 cup olive oil

4 cups water, divided

1/3 cup packed basil leaves

Equipment - an adjustable blade slicer fitted with 1/8 inch julienne attachment

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 tsp. salt and drain in a sieve until wilted, at least 20 mins.  Coarsely chop remaining zucchini.  Cook onion and garlic in oil in a 3-4 quart heavy saucepan over mediun-low heat, stirring occasionally, until softened, about 5 minutes.  Add chopped zucchini and 1 tsp salt and cook, stirring occasionally for 5 minutes.  Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.  Puree soup with basil in 2 batches in a blender.  (use caution when blending hot liquids.)  Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.  Drain in a sieve set over a bowl (use liquid to thin soup if necessary).  Season with salt and pepper.  Serve in shallow bowls with julienned zucchini mounded on top. 

  

Turkey Rice Soup made by Stacey

This soup only requires 3 ingredients.  Cook the turkey and dice the amount you want to use.   Save the broth and add the amount you would like.  Next add basmatti rice to your liking.

 

White Turkey Chili made by Stacey

1 Tbsp stick margarine or butter

1 1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1 Tbsp. minced seeded jalapeno pepper

1 garlic clove, minced

3 cups chopped cooked turkey (about 15 ounces)

2 (19 oz) cans cannelloni beans or other white beans, drained and divided

2 (16 oz) cans fat-free, less-sodium chicken broth

1 (4.5 oz) can chopped green chilies

1 cup frozen whole-kernel corn

1 1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. black pepper

1 cup 1% low-fat milk

1/2 cup chopped fresh cilantro

Melt the margarine in a large dutch oven over medium-high heat.  Add onion and the next 4 ingredients (onion through garlic), and saute 5 minutes.  Add turkey, 1 1/2 cups beans, broth, and the next 6 ingredients (broth through black pepper), and bring to a boil.  Cover, reduce heat and simmer 15 minutes.  Mash the remaining beans.  Add them along with the milk to the turkey mixture.  Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently.  Stir in the chopped cilantro.  Yields 11 one-cup servings.

Italian Wedding Soup made by Sandi

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 Tbsp. dried bread crumbs
1 Tbsp. grated parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole or spinach
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots

In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4 inch balls.  In a large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs.  Return to a boil; reduce the heat to medium.  Cook at slow boil for 10 minutes or until pasta is tender to bite.  Stir frequently to prevent sticking.  Serve with additional grated parmesan cheese sprinkled on top. 

 Chocolate Hash made by Andrea

 1 (12 oz) package chocolate chips
2 Tbsp. water
1 cup chopped pecans
1 pt. shipping cream
4 eggs
4 Tbsp. sugar
1/2 tsp. salt
1 tsp. vanilla
1 angel food cake

Break angel food cake into chunks and put aside.  Melt the chocolate chips in 2 Tbsp. water.  Separate egg yolks from egg whites.  Beat 4 egg yolks and add 2 Tbsp. sugar.  Add to the hot chocolate mixture.  Beat 4 egg whites until frothy and add 2 Tbsp sugar and fold into the chocolate mixture.  Stir in 1 cup chopped pecans, 1/2 tsp. salt, and 1 tsp. vanilla.  Whip 1 pint cream and fold into chocolate mixture.  Grease a 1 1/2 x 13 1/2 pan.  Arrange cake chunks and chocolate mixture into layers.  Chill overnight.  Serves 16. 

 Hershey's Especially Dark Chocolate Cake made by Connie

2 cups sugar
1 3/4 cup flour
3/4 cup herskey's dark cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350 degrees and grease and flour 2 9 inch cake pans.  Stir together dry ingredients.  Add oil, milk, eggs, and vanilla and beat on medium speed for 2 minutes.  Stir in the boiling water - batter will be thin.  Pour into pans and bake for 30-35 minutes.  Cool 10 minutes, remove from pans and cool before frosting.

Especially Dark Frosting

1 stick butter or margarine
2/3 cup dark cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter and stir in cocoa, add milk and sugar alternately until desired consistency and add vanilla.  Makes about 2 cups frosting.