Author: Ellen Abney

Categories
Cookbook Soups Vegetables

Slow Cooker Italian Vegetable Soup

Make a batch of corn bread or some biscuits, and you’ve got a great winter meal. I’ve also used leftover smoked Italian sausage instead of ham.

3 small carrots, sliced
1 small onion, sliced
2 small potatoes, diced
2 T. parsley, chopped
1 clove garlic, minced
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
1 1/4 tsp. dried basil
1 1/4 tsp. salt
1/4 tsp. pepper
1 – 16 oz. can red kidney beans, undrained
3 C. water
1 – 14 1/2 oz, can stewed tomatoes, with juice
1 C. cooked ham, diced

  1. Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans in slow cooker. DO NOT STIR.
  2. Add water. Cover. Cook on low 8 to 9 hours, or on high 4 1/2 to 5 1/2 hours, until vegetables are tender.
  3. Stir in tomatoes and meat. Cover and cook on high 10 to 15 minutes.
Categories
Beef Chicken Cookbook Main Dishes

Stir-Fried Chicken and Noodles

This is a quick and easy stir-fry. I have tried many different combinations of vegetables, and the sauce is also good with beef instead of chicken. (Substitute beef broth when using beef.)

1/2 C. chicken broth
1/3 C. reduced-sodium chicken broth
1/4 C. white wine or additional chicken broth
2 cloves garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
3/4 lb. chicken breasts, boneless and skinless, cut into strips
4 tsp. canola oil, divided
2 C. broccoli florets
2 C. julienned carrots
2 C. Chinese or Napa cabbage, shredded
1 C. fresh or frozen snow peas, cut into 1″ pieces
6 oz. spaghetti, broken
2 tsp. cornstarch

In a bowl combine the first 7 ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a large non-stick skillet or Wok,
stir-fry chicken in 2 teaspoons oil for 3 to 5 minutes, or until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer, or until vegetables are crisp-tender.

Meanwhile, cook pasta according to package directions. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Yield: 6 servings.

Categories
Cookbook Salsas

Gazpacho Salsa

This is a fantastic way to sit and eat a whole bag of tortilla chips! (You’ll have to do your best to exercise self-control.) It’s also a great way to add lots of veggies to a meal or a snack.

2 C. V-8 juice
1 lb. tomatoes, seeded and chopped
1-15 oz. can garbanzo beans or chick-peas, rinsed and drained
1 C. fresh or frozen corn
1 medium green pepper, chopped
1 small cucumber, diced
1/2 C. salsa
1/4 C. green onions, chopped
1 T. lime juice
2 garlic cloves, minced
1/2 tsp. sugar
1/8 tsp. pepper

In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour.

Categories
Appetizers Cookbook

Vegetable Pizza

2 tubes crescent rolls
16 oz. cream cheese
2/3 C. mayonnaise
1 1/2 tsp. dill weed
1T. dry Hidden Valley Ranch dressing
Fresh veggies, chopped (carrots, broccoli, cauliflower, green onions)
8 oz. Cheddar cheese, shredded

Unroll crescent rolls onto greased cookie sheet press all seams together. Bake at 400º for 10 minutes. Mix cream cheese, mayonnaise, dill weed and dressing mix together and spread on cooled crust. Top with vegetables and cheese. When chilled, cut with pizza cutter and enjoy!

Categories
Appetizers Cookbook Pork

Baked Sausage Wontons

We tried this recipe during football season for a fun lunch. It was a hit. It looks like making the shells will be a lot of work, but it isn’t too much. And, the end result is worth the extra effort!

1 lb. ground pork sausage
3/4 C. carrot, finely shredded
1/2 C. water chestnuts, finely chopped
2 tsp. cornstarch
1/2 tsp. ground ginger
1/3 C. chicken broth
1T. sherry or additional chicken broth
1T. reduced-sodium soy sauce
24 wonton wrappers

In a non-stick skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts. In a bowl, combine cornstarch and ginger. Stir in the broth, sherry or additional broth and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1 to 2 minutes, or until thickened. Gently press wonton wrappers into muffin tins with non-stick cooking spray. Lightly coat with non-stick cooking spray.

Bake at 350° for 5 minutes. Remove wontons from cups and arrange upside-down on baking sheets. Lightly spray with nonstick cooking spray. Bake 5 minutes longer, or until light golden brown. Turn wontons; fill each with 1to 2 tablespoons of sausage mixture. Bake for 2 to 3 minutes, or until filling is heated through.

VARIATION: In some of the wonton shells, I put a tablespoon of cream cheese before adding the sausage mixture.