Cream Soup Substitute

For those of you, like me, who don't keep creamed soups on hand, but still want to be able to use the various recipes that call for them! Here's a low-cost, low fat substitute for canned cream soups in casseroles or soups.

2 cups dry milk powder
3/4 cup cornstarch
1/4 cup chicken or beef bouillon granules
1 teaspoon dried basil
1/2 teaspoon pepper 2 teaspoons dried minced onion (Optional)

Mix together and store in a covered container in refrigerator. To use, combine 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Cook, stirring consistently, until thickened. Substitute this sauce for a 10-oz can of condensed cream soup. Add herbs such as thyme or dill or 1/4 cup minced fresh onion when preparing (Optional).

Taken from the Simply in Season cookbook

Broccoli Wild Rice Soup

Broccoli Wild Rice Soup

6 oz package chicken and wild rice mix (Uncle Ben's)
5 cups water
10 oz package frozen chopped broccoli, thawed
1 med carrot, shredded
2 teaspoons dried minced onion
10 3/4 oz can cream of chicken soup, undiluted
8 oz package cream cheese, cubed

In large saucepan, combine rice, contents of seasoning packet and water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Yield: 8 servings (2 quarts)

Betty Moeny's Oatmeal Muffins

Betty Moeny's Oatmeal Muffins
1c. oats
1c. buttermilk (or 1 c.milk + 2T vinegar and let it sit until it 'curdles')
1 egg
1/2 c brown sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 c oil

Soak oats in buttermilk one hour. Mix dry ingredients together in separate bowl, set aside. Add egg & oil to milk mixture. Add the dry ingredients to milk mixture and mix well. Fill muffin cups 3/4 full, bake at 400 degrees F for 15-20 minutes.

These reheat beautifully and never have tunnels (They can be frozen as well)
~Betty Moeny

For variations, let your imagination run wild! You can add in:

~ Blueberries
~ Dried Cranberries & nutmeg
~ Apple Walnut: Mix 1 shredded apple into milk mixture, cinnamon, nutmeg, & chopped walnuts with the dries.
~ Spice muffins: Add cinnamon, nutmeg, a touch of clove.

Cheese & Hash Browned Potatoes

Cheese & Hash Browned Potatoes

This was one of the dished I could not get enough of in Oklahoma - it is a great brunch dish!

1 pound frozen shredded hash brown potatoes, thawed
6 tablespoons butter, divided
4 to 6 green onions or 1/4 c. chopped onion
4 tablespoons flour
3/4 cup chicken broth
3/4 cup whole milk or half-and-half
1/2 teaspoon salt
freshly ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup soft bread crumbs


Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. Thaw the hash browns.
In a saucepan, melt 4 tablespoons of the butter; add green onions and cook for 1 minute over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and cheese. Spoon into the prepared baking dish.

Put bread crumbs in a bowl. Melt remaining butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned. Serves 6.

Chicken or Pork Catchatory

4-6 Chicken Breast or Boneless Pork Chops
1-2 Onions, sliced into thin wedges
1-2 Bell Peppers, sliced
1 Lg can concentrated crushed tomatoes
1/2 tomato can of water
Salt & Pepper to taste
Olive Oil

Add a splash of Olive Oil to pan or Crock-Pot, then add in chicken breast/pork. Place Onion and Peppers on top on meat and add tomatoes & 1/2 can water. Add salt & pepper and simmer over low/med heat for 30 minutes, if using Crock-Pot place lid on and let cook for about 4 hours. Check after a while and adjust spices if desired and continue cooking until meat is cooked through. Serve with Pasta or Rice.

Chili

1lb ground beef
1 onion, chopped
1-2 stalks celery, chopped (optional)
1 green pepper, chopped
2 cans red beans (I like them b/c they are a little smaller than kidney beans and don't get that meal-y bean taste)
2 lg cans concentrated crushed
tomatoes1 can tomato paste (Optional)
Chili powder
Cayenne pepper powder
Crushed red pepper flakes
Salt & Black pepper to taste.

Brown beef in stockpot and drain out excess fat. Add onion & pepper & celery if using. Cook on med just a few minutes, add tomatoes and seasonings. Cook until hot, then add beans, salt & pepper. Continue tasting and simmering until desired taste/thickness is reached. I love a Mexican/taco cheese mix on top when serving!
**Can also be put in crock-pot once all ingredients are added to finish cooking**

Macaroni & Cheese

The recipe we grew up on - so simple, yet to good!

1/4 c. Butter
1/4 c. Flour
1/4 t. Salt
3 c. Milk
1 t. Dijon Mustard
Black pepper to taste
8 oz (2 1/4 c.) Grated Cheddar Cheese (I use a mild Vermont Cheddar)
8 oz (2 c.) Elbow Macaroni

Begin cooking macaroni. As that is cooking, melt butter in lg saucepan. Blend in flour & salt, stirring constantly; cook until sauce is thickened. Add all but 1/4 c. shredded cheese, Dijon mustard, black pepper, and stir until melted. Add drained macaroni to cheese sauce and mix well. Turn mixture into a 2 qt baking dish and top with remaining shredded cheese. Bake in 375 degree oven for 15 minutes, or until bubbly and lightly browned.