Recipes of the Season

Due to our 100th Celebration Countdown occupying Page 4 in our customer newsletter, we've added this "Recipes of the Season" page. We hope that you enjoy it!

 

AMANDA'S EASY MEX-TEX DIP

INGREDIENTS

  • 1 brick cream cheese (softened)
  • 1/2 container sour cream
  • 2 packets taco seasoning mix
  • 3 cups chopped lettuce
  • 1 medium-sized jar of your favorite salsa
  • 2 cups cheddar or jack cheese (or mixed shredded cheese)
  • 1 can sliced black olives

Combine first three ingredients and smooth into a pie dish. Pour salsa, then add lettuce, followed by cheese. Top with olives. Put in frig to set at least one hour. Grab your favorite tortilla chips and enjoy!


 

QUICK NO-YEAST ROLLS

INGREDIENTS

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons mayo

Combine all ingredients, spoon in to a greased muffin pan and bake in preheated 180-degree oven for 15 minutes or until golden brown. Makes about 5 fresh rolls.


 

QUICK SUPER BOWL SAUSAGE DIP

INGREDIENTS

  • 1 pound COOKED breakfast sausage (hot flavor is also good!)
  • 1 package cream cheese
  • 1 can (8 ounce) tomatoes with green chilies (drained)

In a large skillet over medium heat, cook & chop the sausage until browned evenly. Remove from the skillet. Put the cream cheese into a 1½-quart slow cooker. Add the sausage and diced tomatoes with chilies. Cover (no stirring necessary) and cook on low for 90 minutes. Mix well before serving, alongside tortilla chips. Enjoy!


 

BROCCOLI SOUP

INGREDIENTS

  • 2 cups water
  • 4 cups chopped fresh broccoli (about 1-1/2 pounds)
  • 1 cup chopped carrots
  • 1 rib chopped celery
  • 1/2-1 cup minced onion
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon dried thyme
  • 3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
  • croutons, for garnish

In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2 to 3 minutes. Drain; set vegetables aside. In the same kettle, sauté minced onion in butter on low flame until soft and tender, stirring periodically, then add the flour, whisking continuously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.

Gradually add the broth and milk, whisking constantly so it all blends. Bring to boil; boil and stir 1 minute. Add vegetables (broccoli, carrots, celery.) Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined. Add chopped thyme, sage and basil. (If using dry herbs, add about ½ tsp of basil and a ¼ tsp each of thyme and sage.) If not serving immediately, switch off the stove and keep the soup covered. Ladle soup into bowls and garnish with croutons if desired.