Prep : 10 minutes Cook ; 50 minutes Makes 16 servings
1 pound Italian sausage links , cut into 1/4-inch pieces
1 pound bonelesss shinless chicken breasts , cubed
1 pound uncooked medium shrimp , peeled , devein shrimp , wash and drain.
3 tablespoons vegetable oil
1 medium sweet red pepper , chopped
1 mediun onion , chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cans (14-1/2 ounces each) chicken broth
2/3 cups uncooked brown rice
1 can ( 14-1/2 ounces) diced tomatoes , undrained
2 cups frozen frozen slice okra
1 . In a dutch oven , brown sausage and chicken in oil . Remove with a slotted spoon and keep warm . In the drippings , saute the red pepper , onion and celery until tender . Stir in the seasongs ; cook for 5 minutes . Stir in the broth , rice and sausage mixture ; bring to a boil . Reduce heat ; cover and simmer for 20 to 25 minutes or until rice is tender.
2 . Stir in the tomatoes , shrimp and orka ; cook 10 minutes or until shrimp turns pink , stirring occasionally .
Sausage , chicken and shrimp , plus rice , a medley of vegetables and the heat of cayenne , this warming soup ia a spectacular addition to Sunday meals or any meals .
Prep : 25 minutes Cook : 30 minutes Makes 9 servings
1 pound bulk Italian sausage
2 cups slice celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes , undrained
1-1/2 cups chopped green peppers
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
In a large saucepan , cook the sausage over medium heat until no longer pink . Using a slotted spoon , remove to paper towel to drain , reserving 1 tablespoon of dripping . Saute celery and onion in drippings for 5 minutes . Add sausage and remaining ingredients ; bring to a boil . Reduce heat ; cover and simmer for 20 to 30 minutes or until vegetables are tender .
Packed with sausage and vegetables , this soup is not only nutritious , it's also a great way to use up your garden bounty .
Prep : 35 minutes Cook: 50 minutes makes 6 servings
1 medium yellow onion
1 medium red onion
5 green onions with tops
1 medium leek (white portion only)
1 garlic clove , minced
2 tablespoons butter
2 cans (10-1/2 ounces each) beef broth
1 can (10-1/2 ounces) condensed beef consomme , undiluted
1 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1 cup (4 ounces) chredded Swiss cheese
6 slices French bread (3/4-inch thick) toasted
6 tablespoons grated Parmesan cheese , optional *
1 . Slice all onions and leek 1/4-inch thick . In a large saucepan , cook onions , leek and garlic in butter over medium-low heat for 15 minutes or until tender and golden , stirring occasionally . Add the broth , consomme , Worcestershire sauce and nutmeg , bring to a boil . Reduce heat ; cover and simmer for 30 minutes .
2 . Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8 ounce bowls . Top each with a slice of bread . Sprinkle with remaining Swiss cheese and Parmesan cheese if desired . Broil 6 to 8-inches from the heator until chesse melts . Serve immediately .
This mellow rich-tasting onion soup will be a mainstay for your family . Topped with toasted French bread and melted cheese , it special to serve to guests .
Prep : 25 minutes Cook : 5 hours Makes 6 servings
6 boneless skinless chicken breast halves
6 thin slices deli ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetables oil
1 can (10-3/4 ounces) condensed cream of chicken soup , undiluted
1/2 cup dry white wine or chicken broth
** Hot cooked rice **
1 . Flatten chicken to 1/4-inch thickness . Top each piece with a slice of ham and cheese . Roll up tightly ; secure with toothpicks . In a shallow bowl , combine the flour , Parmesan cheese , salt and pepper . Roll chicken in flour mixture ; refrigerate for 1 hour .
2 . In a skillet , brown roll-uos in oil on all sides ; transfer to a 3-quart slow cooker . Combine the soup and wine or broth ; pour over chicken . Cover and cook for 4 to 5 hours or until meat thermometer reads 170* . Remove rollups and stir sauce . Serve with rice .
White wine dresses up cream of chicken soup to make a lovely sauce for chicken , ham and Swiss cheese rollups .
Prep : 20 minutes Cook : 6 hours Make 6 to 8 servings
2 teaspoons beef bouillon granules
1 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup , undiluted
2 jars (4-1/2 ounces each ) sliced mushrooms , drained
1 large onion , chopped
3 garlic cloves , minced
1 tablespoon Worcestershire sauce
2 pounds boneless round steak trimmed and cut into thin strips .
2 tablespoons vegetables oil
1 package (8 ounces) cream cheese , cubed
** Hot cooked noodles **
1 . In a 3-quart slow cooker , dissolve bouillon in water . Add the soup , mushrooms , onion , garlic and Worcestershire sauce . In a skillet , brown beef in oil .
2 . Transfer to the slow cooker . Cover and cook on low for 7 to 8 hours or until the meat is tender . Stir in cream cheese until smooth . Serve with noodles .
This Stroganoff is perfect because you can put it on in the morning before the kids get up .
Prep : 10 minutes Cook: 3 hours Makes 6 servings
6 bone-in pork loin chops (8 ounces each and 3/4-inch thick)
1/8 teaspoon salt
***Dash of pepper ***
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granukes
1/8 teaspoon grounf mace
1 . In a large skillet coated with nonstick cooking spray , brown the pork chops over medium heat on both sides . Season with salt and pepper .
2 . In a 3-quart slow cooker , combine pie filling , lemon juice , bouillon and mace . Add pork chops . Cover and cook on low for 3 to 4 hours or until meat is no linger pink .
The cherry filling is what gives the chops a taste that's so good and keep your family asking for more .
Prep: 30 minutes Cook time : 1 hour Makes 6 to 8 servings
CHICKEN PIE FILLING:
1/3 cup butter
1/3 cup all-purpose flour
1-1/3 cups chicken broth
1-1/2 cups milk
1-1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion , diced
1 (8-ounces) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstich carrots
1 cup frozen small sweet pears
1/2 cup chopped fresh parsley
PASTRY CRUST :
1 (14.1 ounces) package refrigerated piecrusts
1 egg white
1 . Prepare filling : Preheat oven to 350* . Melt 1/3 cup butter in a large saucepan over medium heat ; add all-purpose flour and cook , whisking constantly 1 minute . Gradually add chicken broth and milk and cook , whisking constantly6 mto 7 minutes or until thickened and bubby . Remove from heat , stir in Creole seasoning .
2 . Melt 2 tablespoons butter in large Dutch oven over medium heat ; add onion and mushrooms and saute 10 minutes or until tender . Stir in chicken abd next 4 ingredients and sauce .
3 . Prepare Crust : Place 1 piecrust in a lightly greased 10-inch cast-iron skillet . Spoon chicken mixture over piecrust .
4 . Whisk egg white until foamy ; brush top of piecrust with egg white . Cut 4 or 5 slits in top of pie for steam to escape .
5 . Bake at 350* for 1 hour and 5 minutes or until golden brown and bubby .
