December 2010 Archives
3 cans (14.5oz) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped red pepper
2 Tbs butter or margarine
1 tsp salt
1/2 tsp pepper
13 cup flour
1/3 cup cold water
1 pkg (8ozs) cream cheese, cubed and softened
2 cups (8ozs) shredded cheddar cheese
1 can (12ozs) beer, optional
Optional toppings: croutons, popcorn, cooked crumbled bacon, sliced green onions
In a slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.
Curried Butternut Squash Soup
Ingredients
- 2 boxes (18.3 ounces each) butternut squash soup (such as Campbell's Select)
- 1 cup cinnamon apple sauce
- 2 tablespoons ketchup
- 2 teaspoons curry powder
- 1 teaspoon pumpkin pie spice
- Plain yogurt or sour cream, optional
Directions
1. In a medium-size saucepan over medium-high
heat, combine soup, apple sauce, ketchup, curry powder and pumpkin pie
spice. Bring to a boil.
2. Reduce heat and simmer for 5 minutes, stirring occasionally. Serve hot with a dollop of yogurt or sour cream, if desired.
Pot Roast with Chipotle-Fruit Sauce
Ingredients- 1 3-pound boneless beef chuck pot roast
- 2 teaspoons garlic-pepper seasoning
- 1 7-ounce package mixed dried fruit
- 1/2 cup water
- 1 tablespoon finely chopped chipotle peppers in adobo sauce
- 1 tablespoon water
- 2 teaspoons cornstarch
1. Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Add fruit, the 1/2 cup water, and the peppers.
2. Cover and cook on low-heat setting
for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours.
Transfer meat and fruit to a serving platter. Cover and keep warm.
3. Transfer cooking liquid to a bowl or glass measuring cup; skim off fat. In a medium saucepan combine the 1 tablespoon water and the cornstarch; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Thinly slice meat. Spoon sauce over sliced meat and fruit. Makes 6 to 8 servings.
