Butternut squash soup
Recipe submitted by Brenda Rudolph
• 1 butternut squash
• 1 pound carrots
• 1 onion
• 2-3 cups celery (1/2 bunch)
• 32 ounces chicken stock
• 2-3 tablespoons olive oil or sunflower oil
• Salt, pepper and garlic powder
• 1-2 cups cream (or more give or take)
• 1-2 cups water
Peel and slice all vegetables. Place on a single sheet tray and drizzle with olive oil, salt, pepper and garlic powder. Roast in oven at 350 degrees for 45 minutes to 1 hour, or until tender. Place in food processor with chicken stock, cream and water; blend to desired consistency.
• 1 pound carrots
• 1 onion
• 2-3 cups celery (1/2 bunch)
• 32 ounces chicken stock
• 2-3 tablespoons olive oil or sunflower oil
• Salt, pepper and garlic powder
• 1-2 cups cream (or more give or take)
• 1-2 cups water
Peel and slice all vegetables. Place on a single sheet tray and drizzle with olive oil, salt, pepper and garlic powder. Roast in oven at 350 degrees for 45 minutes to 1 hour, or until tender. Place in food processor with chicken stock, cream and water; blend to desired consistency.
Summer green beans
Recipe submitted by Brenda Rudolph
• Handful green beans
• 1 tablespoon butter
• 1 tablespoon olive oil, sunflower oil or vegetable oil
• Salt, pepper and garlic powder
Optional:
• 1/2 pound bacon
• 1 large onion
• Sweet bell peppers
Rinse and snip the top of the green beans. Cut beans in half. Heat frying pan, skillet or oven on medium heat. Add butter and/or olive oil and then add green beans. Season with salt, pepper and garlic powder. Lightly stir beans until tender.
Optional: onions, sweet peppers and other vegetables can be added to green beans. Frozen vegetables can be added as well. Broccoli and cauliflower are great additions. When using frozen vegetables, add when green beans are tender. Frozen veggies just need to be heated.
Bacon can be used, too. Cook and cut into small pieces; add to green beans.
• 1 tablespoon butter
• 1 tablespoon olive oil, sunflower oil or vegetable oil
• Salt, pepper and garlic powder
Optional:
• 1/2 pound bacon
• 1 large onion
• Sweet bell peppers
Rinse and snip the top of the green beans. Cut beans in half. Heat frying pan, skillet or oven on medium heat. Add butter and/or olive oil and then add green beans. Season with salt, pepper and garlic powder. Lightly stir beans until tender.
Optional: onions, sweet peppers and other vegetables can be added to green beans. Frozen vegetables can be added as well. Broccoli and cauliflower are great additions. When using frozen vegetables, add when green beans are tender. Frozen veggies just need to be heated.
Bacon can be used, too. Cook and cut into small pieces; add to green beans.
Italian sausage tortellini soup
Recipe submitted by Sherry Bertram
Brown together:
• 1 pound Italian sausage diced onion
• 1 teaspoon minced garlic
Add:
• 3/4 cup shredded/diced carrots
• 32 ounces chicken broth
• 28 ounces tomato sauce
• 2 teaspoons oregano
• 2 teaspoons parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
Simmer together for 30 minutes. Add 19-ounce package cheese tortellini. Cook until tortellini is cooked through. Top with Parmesan cheese.
• 1 pound Italian sausage diced onion
• 1 teaspoon minced garlic
Add:
• 3/4 cup shredded/diced carrots
• 32 ounces chicken broth
• 28 ounces tomato sauce
• 2 teaspoons oregano
• 2 teaspoons parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
Simmer together for 30 minutes. Add 19-ounce package cheese tortellini. Cook until tortellini is cooked through. Top with Parmesan cheese.
Chicken deli salad
Recipe submitted by Sherry Bertram
• 1/4 cup sugar
• 1/4 cup honey
• 1 cup mayo
Mix together
and set aside:
• leaf lettuce
• bagged cabbage
• cooked chicken
• chow mein noodles
Pour dressing and noodles over lettuce when ready to serve.
• 1/4 cup honey
• 1 cup mayo
Mix together
and set aside:
• leaf lettuce
• bagged cabbage
• cooked chicken
• chow mein noodles
Pour dressing and noodles over lettuce when ready to serve.
Mashed Potato Salad
Recipe submitted by Grace Jeurissen
• 2 pounds potatoes (Russet or Yukon Gold)
• 2 tablespoons butter
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/3 cup pickle relish
• 2 tablespoons mustard
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon onion powder
Peel and chop potatoes into 1-inch cubes and add to large pot of cold salted water. Bring to boil. Once potatoes are fork tender, drain and set aside. Heat milk and butter in pan and heat until butter is melted; add salt and cooked potatoes. Mash together until smooth; let cool. Add remaining ingredients; mix thoroughly. Serve with Ham Salad. You can use leftover potatoes from Easter dinner as well.
• 2 tablespoons butter
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/3 cup pickle relish
• 2 tablespoons mustard
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon onion powder
Peel and chop potatoes into 1-inch cubes and add to large pot of cold salted water. Bring to boil. Once potatoes are fork tender, drain and set aside. Heat milk and butter in pan and heat until butter is melted; add salt and cooked potatoes. Mash together until smooth; let cool. Add remaining ingredients; mix thoroughly. Serve with Ham Salad. You can use leftover potatoes from Easter dinner as well.
Ham Salad Sandwiches
Recipe submitted by Grace Jeurissen
• 4 cups leftover ham, ground
• 1 cup mayonnaise
• 1 tablespoon mustard
• 2 tablespoons pickle relish
Grind leftover Easter ham into medium sized bowl. Add remaining ingredients and mix thoroughly. If it looks dry, add another tablespoon of mayonnaise. Serve on buns.
• 1 cup mayonnaise
• 1 tablespoon mustard
• 2 tablespoons pickle relish
Grind leftover Easter ham into medium sized bowl. Add remaining ingredients and mix thoroughly. If it looks dry, add another tablespoon of mayonnaise. Serve on buns.