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Recipes

Spiced & Sweet Butternut Squash & Lentil Soup

Ingredients

Ingredients
1 large onion, chopped (1 1/2 cups)
4 cups butternut squash, diced
8 cups vegetable broth (64 oz.)
½ cup orange juice (4 oz.)
Optional: 1 can (15 oz.) mandarin oranges, drained

Directions

In a 4-quart pot, sauté onion in oil for 10 minutes.

Stir in contents of soup mix, butternut squash, and vegetable broth.

Bring to a boil, reduce heat, and simmer covered for 45 minutes.

Stir in orange juice and mandarin oranges, if desired. Serve.

Nutrition Tips

To boost vegetables, add 2 cups chopped carrots with the squash.

To cut saturated fat, use 2 tablespoons vegetable oil instead of butter to sauté onion and butternut squash and carrots.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

To cut added sugars, prepare with 100% orange juice and go for mandarins canned or packed in 100% juice or water. Like adding wine to a stew, orange juice adds a touch of sweetness.

Slow Cooker

Recommended slow cooker size: 4-6 quart
1. In a large skillet sauté butternut squash and chopped onion in butter for 5 minutes. Stir in contents of seasoning packet.
2. Continue to stir and sauté 3 minutes longer on medium-low, then, transfer to bowl of slow cooker.
3. Add broth and lentil/bulgur mix. Cover and cook on LOW 8 hours.
4. Add orange juice and mandarin oranges. Cook a few minutes.
5. Sprinkle in green onions and serve!

Cheddar Beer Chowder

Ingredients

Ingredients
1 Package Illinois Prairie Corn Chowder Mix
12 oz Pale Ale or Lager Beer
3 white potatoes, peeled and diced
6 cups chicken broth
2 cups shredded cheddar cheese
1 cup cream

Directions

Directions

In a 4-quart pot bring broth and potatoes to a boil.

Stir in the contents of the Illinois Prairie Corn Chowder Mix along with beer. return to a simmer, cover 45 minutes over low heat.

Add cheese and cream, stir well, bring back to a simmer over low heat uncovered for 30 minutes.
Remove bay leaf and serve.

West Coast Kale and Quinoa
Vegetable Soup

Ingredients

Ingredients
6 cups Chicken or vegetable broth
12 -16 oz. Cubed butternut squash, peeled and cubed (find fresh in your produce department or use frozen)
14 oz Can petite diced tomatoes

Directions

Directions

1. In a 4-quart pot bring broth to a simmer on stovetop.

2. Place fresh butternut squash in microwave bowl, covered, and microwave on high for 6 minutes.

3. Add contents of West Coast Kale & Quinoa Vegetable Soup Mix to soup pot.

4. Stir in tomatoes and partially cooked squash, and cover soup pot. Bring back to a simmer for 25 minutes.

5. Turn off heat and allow to stand for 10 minutes. Serve this delightful whole grains and vegetable soup with crusty white bread.

Nutrition Tips

To boost vegetables, add 1 box of frozen peas or 2 cups fresh, shredded Brussel sprouts in final 10 minutes of cooking time.

To further boost whole grains, serve soup with crusty whole grain bread.

To give a Mediterranean twist, top each serving with 1 tablespoon chopped, unsalted walnuts.

To cut sodium, prepare with no salt added, canned diced tomatoes and low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

For a quinoa-based casserole dish, use four instead of six cups broth and add 2 cups cut up cooked chicken along with the squash and tomatoes. Follow recipe as written and serve with green salad!

Jonny’s Favorite Southwestern
Chickpea Soup

Ingredients

Ingredients
1 tbsp Oil
1 lb Hot Italian sausage, Mexican chorizo or andouille
4 cups Chicken broth
14.50 oz Can diced tomatoes (for extra heat, use 10 ounce can tomatoes with green chilies)
8-12 oz. Cooked or fresh chicken breast, cut up

Directions

Directions

1. In a 4-quart pot heat oil over medium heat.

2. Remove sausage from casing or purchase fresh bulk sausage not in casing.

3. Sauté sausage, breaking up clumps, until thoroughly browned.

4. Stir in contents of Southwestern Sausage & Chickpea Stew Mix.

5. Add broth, tomatoes and chicken.

6. Bring to a simmer, cover and continue to simmer on low for 30 minutes.

7. Serve with tortilla chips or cornbread.

Nutrition Tips

To boost vegetables, 1/3 cup chopped onions, and 4 minced, garlic cloves with soup mix, and add one box frozen mixed vegetables in final ten minutes of cooking time, and top each serving with 3 slices of avocado.

To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage, or substitute 1 pound extra lean ground turkey plus either 1/2 – 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian. Remove any skin from chicken.

To cut sodium prepare with no salt added canned diced tomatoes or diced fresh tomatoes, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Variation

For this version you will eliminate the sausage, use one head of cauliflower, and vegetable broth.
You Will Also Need: 
• 1 tablespoon oil
• 1 head of cauliflower, cut into flourettes
• 4 cups vegetable broth
• 1-14 ounce can diced tomatoes (For extra heat, use 10 ounce can tomatoes with green chilies)

Here’s What You Do: 
1. In a 4-quart pot heat oil over medium heat.
2. Stir in contents of Southwestern Sausage & Chickpea Stew Mix.
3. Add broth and tomatoes.
4. Bring to a simmer, cover and continue to simmer on low for 30 minutes adding cauliflower for final 10 minutes.
5. Serve with tortilla chips or cornbread.

Inventive Variation

Southwestern Corn Soup Recipe
Additions:
• 1 tablespoon oil
• 1 pound ground chicken or turkey
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1-10 ounce can tomatoes with green chiles

Recipe Directions:
1. In a 4-quart pot heat oil over medium heat.
2. Sauté chicken in oil until browned.
3. Add contents of Southwestern Sausage & Chickpea Stew Mix and stir well.
4. Add broth, corn and tomatoes.
5. Bring to a simmer, cover and continue to simmer on low for 30 minutes.
6. Enjoy this Southwestern corn soup with cornbread on the side.

Pacific Rim Gingered Carrot Soup

Ingredients

Ingredients
2 lbs Whole carrots, scrubbed, not peeled
4 cups Broth, vegetable or chicken
1 tbsp Brown sugar
14 oz Can coconut milk (may omit for a simple pureed version or substitute cream)

Directions

Directions

1. Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.

2. In a 3 or 4 quart pot bring broth and carrots to a simmer.

3. Stir in contents of Pacific Rim Gingered Carrot Soup Mix and brown sugar.

4. Raise heat to bring soup to a boil, reduce heat, cover, and simmer on low for 30 minutes.

5. Using a hand immersion blender in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture.

6. Return soup to pot, add coconut milk, cook on low 5 minutes and serve.

Pacific Rim Gingered Carrot and Coconut Soup in bowl with gray napkin and spoon

Nutrition Tips

To boost vegetables, add 1 cup diced leeks and/or 1 diced sweet potato with carrots.

To give a Mediterranean twist, add 1/4 cup unsalted, no added sugar, creamy cashew butter or peanut butter with soup mix.

To cut saturated fat, substitute lite coconut milk for coconut milk, or omit coconut milk for a simple pureed soup.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

Gremolata Topping for Carrot Soup
• 1 lemon
• 1/2 cup packed Italian parsley
• 3 garlic cloves
• 1 tablespoon olive oil
• Freshly ground black pepper

1. Remove peel from lemon with a vegetable peeler.
2. Put lemon peel and remaining ingredients in bowl of food processor.
3. Run processor until ingredients are finely minced.
4. Place a spoonful on each serving of carrot soup for a zesty Italian garnish in any season.
5. Short cut: Pick up a small container of tabbouleh at your local deli and use in the same manner as a topping.

Or, this soup may be served chilled for a summer appetizer.
1. Prepare a day ahead and refrigerate.
2. Serve with a dollop of yogurt and a sprinkle of chopped pecans.

Kentucky Homestead Chicken & Rice Soup

Ingredients

Ingredients
6 cups Chicken broth
12 oz Chicken breast, cut up (2 cups)
3 Stalks celery, sliced, or 1 bulb fennel, chopped
1 tbsp Lemon juice
Salt and pepper to taste

Directions

Directions

1. In a 3 or 4-quart pot bring broth to a simmer.

2. Add contents of Kentucky Homestead Chicken and Rice Soup Mix and chicken.

3. Simmer covered on low for 15 minutes.

4. Stir in chopped celery or fennel, and lemon juice.

5. Cover and simmer on low 10 minutes and serve.

Nutrition Tips

To boost vegetables, add 1 cup chopped leeks with soup mix and/or add 1 cup chopped fresh green beans in final 5 minutes of cooking.

To boost whole grains, add 1/2 cup quick-cooking brown rice or 1/2 cup whole grain quinoa and 1 cup water with soup mix.

To cut saturated fat, remove any skin from chicken breast.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

Easy preparation of delicious bone-in, skin-on chicken breasts:

1. Place chicken into 3 or 4-quart pot with cold water to cover.
2. Bring to a boil, reduce heat to low, cover and simmer 10 minutes.
3. Turn off heat, allow pot to cool 30 minutes or longer.
4. Remove chicken from water.
5. Pull the breast meat off the bone, discarding the bones and skin.
6. Using two forks, shred the breast meat into bite size pieces.

Soup will be thick and hearty. Save a cup of your chicken cooking water to add to soup, if desired.

Want your soup in a hurry? Pick up a roasted chicken at your local market or about 12 ounces of packaged roast chicken strips, and shred breast meat for soup.

Montana Creekside Classic Chili

Ingredients

Ingredients
1 tbsp Oil
1 ½ lbs Ground chuck*
12 oz Beef broth
14.50 oz Can peitite diced tomatoes
2 tbsp Red wine vinegar
2 tsp Sugar
Optional: 1/2 tsp each of salt and freshly ground black pepper
*May reduce ground chuck to one pound, if preferred

Directions

Directions

1. Heat oil in a 4 quart pot.

2. Add ground chuck and brown thoroughly over medium to medium-high heat.

3. Stir in contents of Montana Creekside Classic Chili Mix for 30 seconds.

4. Add in tomatoes, broth, vinegar and sugar. Bring to a simmer.

5. Cover and simmer on low for 30 minutes.

6. Remove the whole japones pepper.

7. Serve with optional toppings of sour cream and shredded cheese or sliced avocado with cornbread on the side.

Nutrition Tips

To boost vegetables, add 2 cups chopped, mixed red and green peppers and 1 cup chopped, fresh or frozen carrots in final ten minutes of cooking time.

To give a Mediterranean twist, top each serving with 1 tablespoon unsalted cashews.

To cut saturated fat, prepare with 1 pound extra lean ground beef, bison, turkey, or go Vegetarian.

To cut sodium, prepare with no salt added canned diced tomatoes or diced fresh tomatoes or, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Variation

Ingredients
• 1 tablespoon oil
• 1 medium zucchini, diced
• 1 red pepper, diced
• 1 large onion, diced
• 8 ounces mushrooms, diced
• 12 ounces vegetable broth
• 1-14 ounce can petite diced tomatoes
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• Optional: 1/2 teaspoon each of salt and freshly ground black pepper

Directions
1. Heat oil in a 4 quart pot.
2. sauté onion, red pepper, and mushrooms over medium to medium-high heat.
3. Stir in contents of Montana Creekside Classic Chili Mix for 30 seconds.
4. Add in tomatoes, broth, vinegar and sugar. Bring to a simmer.
5. Cover and simmer on low for 15 minutes, add zucchini and cook for additional 15 minutes.
6. Remove the whole japones pepper.
7. Serve with optional toppings of sour cream and shredded cheese or sliced avocado with cornbread on the side.

Cali Coastline Creamy Cauliflower Soup

Ingredients

Ingredients
3 tbsp butter or olive oil
1 small head cauliflower, cut up (about 4 cups)
4 cups vegetable or chicken broth ( 32 oz.)
optional: chives or parsley

Directions

Directions

1. In a 4-quart pot, melt butter or heat olive oil over medium high heat.

2. Add cut-up cauliflower and sauté for 5 minutes, stirring until lightly browned.

3. Stir in contents of soup mix. Add broth, bring to a boil, cover and reduce to a simmer for 25 minutes.

4. Stir in heavy cream. Use an immersion blender to puree to desired consistency (or pour soup into blender or food processor and puree in batches).

5. Salt and pepper, if desired.

Serve with toasted pita bread and garnish, if desired.

Cali Coastline Creamy Cauliflower Soup in bowl on napkin with spoon

Inventive Variation

Serve over brown rice and garnish with toasted walnuts.

Reduced Fat
1. Bring 4 cups of broth to a boil, add soup mix and cut up cauliflower, cover and reduce heat to a simmer for 25 minutes.
2. Use an immersion blender to puree to desired consistency (or pour soup into blender or food processor and puree in batches).

Southwestern Chipotle Corn Salad Recipe

Ingredients

Ingredients
8 Ears fresh corn, husked
1 cup Red onion, chopped (about 1/2 onion)
1 Red pepper, chopped
2 tbsp Lemon juice
2 tbsp Lime juice
½ cup Olive oil
¼ tsp Cayenne pepper or harissa or red pepper flakes to taste
½ tsp Salt
½ tsp Freshly ground black pepper
Optional Ingredients
½ pt Grape tomatoes, sliced in half
1 Avocado peeled and diced
2-3 tbsp Roughly chopped fresh basil

Directions

Directions

1. Bring large pot of water to a boil. Drop in ears of corn, cover, and simmer 3-5 minutes. Remove from pot and cool 10 minutes.

2. Chop onion and pepper and heat a skillet with 1 Tbsp. oil. Sauté veggies over medium-high heat 5-7 minutes.

3. Stand husked corn on flat end and cut off kernels with a sharp knife. Add to large mixing bowl.

4. Drizzle lemon and lime juices and olive oil over the corn and stir. Sprinkle in seasonings, salt and pepper and stir.

5. Add sautéed onion and red pepper to bowl and stir.

6. Make ahead, cover and chill, or serve immediately at room temperature.

7. Optional additions: if you want to expand the salad or add color, stir in any or all of the avocado, tomato, basil just before serving.

Summer Picnic Corn Salad

Ingredients

Ingredients
4 tbsp Olive oil
2 Garlic cloves, minced
¼ cup Lemon juice
1 tbsp Lemon juice (for later)
½ cup White wine
5 cups Fresh corn kernels, (about eight ears)
1 Green bell pepper, minced
1 Small red onion, minced
1 Large tomato, diced
1 tsp Salt
Freshly ground black pepper

Directions

Directions

1. In a heavy saucepan heat the oil over moderate heat and sauté garlic 30 seconds.

2. Add lemon juice and wine and cook three minutes.

3. Remove corn kernals from the cob using a corn stripper or knife and add the corn and 1/2 contents of the Pesto seasoning packet.

4. Simmer three minutes.

5. Remove from heat and place into medium salad bowl and allow to cool.

6. Add all remaining fresh ingredients.

7. Serve immediately or cover and refrigerate until picnic time.

8. Just before serving, refresh and toss salad with 1 more tablespoon of olive oil and lemon juice.

Cornbread Tomato Salad Recipe

Ingredients

Salad Ingredients
8 cups Mixed greens: spring greens, arugula, baby spinach, romaine, or other
1 pt Grape or sweet cherry tomatoes, cut in half
1 Medium red onion, diced
4 Ears fresh corn, boiled about 6 minutes or gilled (optional)
1 cup Asiago cheese, cubed (optional)
1 Avocado, peeled and cut up (optional)
Vinaigrette Ingredients
½ cup Extra virgin olive oil
½ cup Red wine vinegar
½ Packet Pesto Tomato Dip Mix
Salt and freshly ground pepper to taste
1 tsp Mined garlic (optional)

Directions

Directions

1. Prepare corn bread according to directions on package. Allow to cool.

2. Remove corn bread from pan. Heat barbecue grill to high, brush each side of corn bread with olive oil and grill just until grill marks appear, 1-2 minutes per side.

3. Remove cornbread and cut into 1-inch cubes. (This can be done a day ahead, cover cubes loosely and allow to dry.)

4. Combine all vinaigrette ingredients in jar with tight fitting lid. Shake and set aside.

5. In large salad bowl combine lettuce greens, tomatoes, and onion.

6. Shake and add vinaigrette, gently toss salad.

7. Add cornbread and any optional additions. Mix gently and serve.

Note: If making ahead, add the cornbread just before serving so it doesn’t get soggy.

Orange Vinaigrette Dressing

Ingredients

Ingredients
¼ cup Fresh orange juice
2 tbsp White wine vinegar
1 tbsp Dijon mustard
½ cup Olive oil
1 tbsp Peeled, finely chopped ginger root (or crystallized ginger)
1 tbsp Chopped, fresh dill
1 tbsp Chopped, fresh tarragon

Directions

Directions

Combine all recipe ingredients in a jar with tight fitting lid and shake to blend.

Black Bean, Corn & Red Pepper Salad Recipe

Ingredients

Ingredients
2 Cans black beans, drained
1 tbsp Brown Sugar
1 tsp Cumin
2 cups Chicken broth
6 Ears fresh corn, shucked
1 Large red bell pepper, diced
½ cup Chipped fresh Italian parsley

Directions

Directions

1. Drain the black beans and place in a saucepan with broth, brown sugar and cumin.

2. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe.

3. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes.

4. Remove from boiling water, drain and cool.

5. Stand each ear in the bottom of a bowl with high sides and use a corn stripper or knife to cut the kernels from the cob and letting kernels fall into the bowl. Separate kernels with a fork if needed.

6. Stir in the diced red pepper and parsley.

7. Drain excess broth from beans and mix beans with corn mixture.

8. Pour orange vinaigrette dressing into salad, toss and serve or refrigerate until ready to serve.

Rocky Mountain Trail Loaded Potato Soup

Ingredients

Ingredients
6-8 Slices bacon
6 cups Chicken broth (48 oz.)
1 Large russet (baker) potato or white potato
1 cup Heavy cream
Optional: shredded cheddar cheese and/or sour cream

Directions

Directions

1. Slice uncooked bacon into half-inch pieces and place in bottom of 4-quart pot.

2. Over medium heat, sauce bacon until browned and crispy, 8-12 minutes.

3. Remove bacon, set aside on paper towel, and discard excess bacon grease.

4. Peel and cube potatoes. Add subbed potatoes to the pot, stir gently into residual bacon grease, add chicken broth and bring to a boil.

5. Stir in soup mix. Return to a simmer, cover and cook for 30 minutes.

6. Stir in heavy cream, heat uncovered on low for 5 minutes.

7. Top each serving with crumbled bacon. Add shredded cheese and/or sour cream, if desired.
* soup will continue to thicken, add broth, milk or water as needed.

Wisconsin Lakeshore Wild Rice Soup

Ingredients

Ingredients
1.50 tbsp Olive oil
1.50 tbsp Butter
10 cups Chicken broth
3 cups Chicken (1 quartered chicken or 2 large chicken breasts)
Freshly ground pepper
1 Box of frozen peas or asparagus pieces (10 oz.)
1 cup White wine, optional

Directions

Directions

1. In a 6-quart pot, melt butter over low heat. Add oil and stir in contents of Wisconsin Lakeshore Wild Rice Soup Mix vegetable packet. 

2. Stir in broth and bring to a boil.

3. Rinse wild rice in a strainer and add to soup pot. 

4. Add chicken parts (or cut up chicken breast) and freshly ground pepper to soup pot. 

5. Return to a boil, reduce heat and simmer, covered, for 45 to 60 minutes.

6. Remove chicken to cool.

7. Cut chicken meat off the bones and return to pot.

8. Bring back to a boil. Add pasta and wine, if desired. Reduce heat, and simmer uncovered for 10 minutes.

9. Add peas or asparagus during final 3 minutes of cooking time and serve. 

Nutrition Tips

To boost vegetables add 1 1/2 cups chopped celery and/or 1 1/2 cups bok choy with the peas or asparagus in the final 10 minutes of cooking.

To give a Mediterranean twist, add 1/2 cup sliced, blanched, unsalted almonds in final 5 minutes of cooking.

To cut saturated fat, use vegetable oil rather than butter to sauté vegetables. Remove any skin from chicken.

Slow Cooker Variation

Recommended slow cooker size: 4 quart

1. In a skillet, toss contents of vegetables in packet lightly in butter and oil over low heat.
2. Rinse wild rice and add to bowl of slow cooker with chicken and broth.
3. Transfer vegetables to slow cooker, stir well. Cover and cook on LOW 8 hours.
4. Remove chicken to cool. Cut chicken off bones and return to slow cooker. Season with pepper. 
5. Add peas, asparagus, wine and pasta. Cook for 30 minutes and serve.

Texas Wrangler Black Bean Soup

Ingredients

Ingredients
2 tbsp Olive oil
1 Large purple onion, chopped
6 Garlic cloves, minced
4 cups Chicken or vegetable broth
1 cup Orange or grapefruit juice
Salt and pepper to taste

Directions

Directions

Preparing the beans:
1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well. Set aside until ready to use.
2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.
3. Drain beans, and place in a 4 quart pot with 8 cups fresh water.
4. Bring to a boil, reduce heat and cover, simmer for 1- 1 1/2 hours until tender.
5. Remove from heat, drain and set aside until ready to use.

While beans are simmering:
1. In a 4-quart pot, sauté onion in oil over medium heat for 10 minutes, add the garlic the last 2 minutes.
2. Stir in contents of Texas Wrangler Black Bean Soup vegetable packet and sauté 2 more minutes.
3. Add drained, cooked beans and broth to the pot.
4. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.
5. Using a blender or food processor, purée half the soup and return to pot. 
6. Stir in orange juice, cook, uncovered, on low heat for 15 minutes.
7. Salt and pepper to taste.
8. Optional: Garnish with sour cream, chopped purple onion, and blue tortilla chips

Texas Wrangler Black Bean Soup with soup mix package, napkin and spoon

Nutrition Tips

To boost vegetables, add 2 cups fresh or frozen, chopped carrots or sweet potatoes in final 30 minutes of cooking before puréeing the soup.

To boost fruit, add 1 1/2 cups fresh orange segments or mandarin oranges canned or packed in 100% juice or water.

To give a Mediterranean twist, top each serving with 1 tablespoon unsalted cashews.

To cut sodium, omit the salt and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

To cut added sugars, prepare with 100% orange or grapefruit juice. Like adding wine to a stew, orange juice adds a touch of sweetness.

Slow Cooker Variation

Recommended slow cooker size: 3-4 quart

Preparing the soup starting the night before:
1. Rinse, drain and pick over beans.
2. Place beans in 2 quart slow cooker, adding 1-2 quarts of water.
3. Bring to a boil, turn heat down and simmer, covered, 10 minutes.
4. Turn off heat and allow to soak a minimum of two hours or overnight at room temperature.

In the morning:
1. In a medium skillet sauté purple onion in oil for 5 minutes, adding the garlic for the last two minutes. Stir in the contents of soup seasoning packet. Transfer the mixture to the bowl of slow cooker.
2. Drain and add the beans to the slow cooker. Add chicken broth.
3. Cover and cook on LOW for 8 hours. Turn heat up to HIGH for 2 hours. This direction can be reversed. Cook on high for 2 hours and then low for about 8 hours.
4. Use an immersion blender and puree the soup in the slow cooker. Or, remove and run soup through a food processor to puree.
5. Add orange juice, salt and pepper to taste, stir thoroughly, reheating, and serve. We like to top it with a dollop of sour cream and a tablespoon of fresh chopped purple onion.

Cooking times for slow cookers vary, some are hotter than others. This particular bean needs 2 hours on high after presoaking as directed above.

Santa Fe Trail Cornbread

Ingredients

Ingredients
1 cup Buttermilk
2 tbsp Butter
2 Large eggs

Directions

Directions

1. Preheat oven to 425 degrees.

2. Melt butter in 8×8 pan in oven – butter may turn brown. Then, swirl butter in pan to coat bottom and sides.

3. Pour remaining butter from pan into mixing bowl. Blend in eggs and buttermilk.

4. Add cornbread mix and contents of spice packet and stir thoroughly.

5. Pour mixture into preheated pan.

6. Bake for 13 to 15 minutes until cornbread is firm on top and lightly browned.

Recipe ’55 Mom’s Italian Baked Polenta

Ingredients

Ingredients
Recipe ’55 Mom’s Italian Baked Polenta Mix
6 cups Whole milk
12 tbsp Butter, cut up into pieces
1 tsp Salt
4 oz Shredded gruyere cheese
2 oz Grated parmesan cheese
4 tbsp Butter, melted

Directions

Directions

1. Bring milk to a slow boil in a 3 quart saucepan.

2. Add cut-up butter and packaged polenta.

3. Cook on medium low heat and stir almost continuously until thick about 8 minutes.

4. Remove pan from heat, add salt and contents of roasted corn seasoning packet.

5. Beat 5 minutes with an electric mixer.

6. Pour mixture into flat 9 x 13 baking dish.

7. Sprinkle both cheeses and melted butter over the top.

8. Refrigerate 2 hours or overnight.

9. Bake at 350 degrees for 45 minutes.

10. Remove from oven, cut into squares and serve.

Pennsylvania Woodlands Mushroom
Barley Soup

Ingredients

Ingredients
1 lb Sliced, fresh mushrooms (any variety)
2 tbsp Butter or margarine
6 cups Chicken or vegetable broth
½ lb Ground beef, check or round (optional)

Directions

Directions

1. In a 3 or 4-qt pot, melt butter and gently sauté mushrooms (and ground beef, if using) over medium heat for 5 minutes.

2. Stir in contents of Pennsylvania Woodlands Mushroom Barley Soup Mix.

3. Add broth, bring to boil, reduce heat and simmer, covered, for 20 minutes.

4. Add pepper to taste and serve!

Pennsylvania Woodlands Mushroom Barley Soup in bowl with small group of mushrooms, napkin and spoon

Nutrition Tips

To boost vegetables, add 1 cup additional mushrooms and 1/2 cup each sliced celery and carrots when sautéing mushrooms in first step of the recipe. Or to vary vegetables, along with the additional cup of mushrooms try adding 1 cup chopped bok choy or frozen green lima beans.

To boost whole grains, add 1/2 cup whole grain quinoa with soup mix and an additional cup of water.

To give a Mediterranean twist, in final 5 minutes of cooking time add 12 ounces cut up salmon or firm white fish as substitute for optional ground beef.

To cut saturated fat, prepare with 1 tablespoon vegetable oil and 1 tablespoon butter rather than 2 tablespoons butter to sauté vegetables. Skip optional ground beef or prepare with extra lean ground beef. For the Inventive Variations suggestion on the website and package, prepare with 1 pound extra lean ground beef or turkey rather than veal or pork blend.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

For a delicious mushroom meatloaf, blend soup mix with 2 beaten eggs and 1/4 to 1/2 cup tomato juice or beef broth. Add 1 1/2 to 2 lbs ground beef or beef/veal/pork blend and thoroughly mix by hand. Shape into an oblong and bake at 350°F in a meatloaf pan for 1 hour. Slice and serve.

Ohio Valley Vegetable Soup

Ingredients

Ingredients
2 tbsp Olive oil
1 Medium onion, chopped
8 cups Chicken or vegetable broth
10 oz Box frozen baby or petite peas
1 tbsp Lemon juice
Optional: Leftover turkey meat, cut up (also add 2 cups water if adding turkey)

Directions

Directions

1. In a 4-quart pot, sauté chopped onion oil over low heat for 5 minutes.

2. Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.

3. Add broth and stir, Add cut up chicken or turkey, if desired.

4. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.

5. Stir in contents of the pasta packet, and return to a simmer, covered for 20 minutes.

6. Add lemon juice and peas, continue to simmer for 2-3 minutes uncovered, and serve this bountiful medley of summer vegetable in any season.

Ohio Valley Vegetable Soup with spoon and napkin

Nutrition Tips

To boost vegetables, add 1 1/2 cups yellow summer squash and/or 1 1/2 cups celery with pasta for final ten minutes of cooking.

To cut saturated fat, use 3 tablespoons olive oil to sauté garlic.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Variation

You will skip the turkey or substitute 14 ounces extra firm tofu (drained and crumbled) for turkey and prepare with vegetable broth.
What you need:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 to 3 Garlic Cloves, Minced
• 8 Cups Vegetable Broth
• Optional: 14 ounces Extra Firm Tofu, Drained and Crumbled (Also add 2 cups water if adding Tofu)
• 1 10-ounce Box Frozen or Fresh Sugar Snap Peas
• 1 Tablespoon Lemon Juice

Here’s what you do:
1. In a 4-quart pot, sauté garlic in oil and butter on low heat for 1 minute.
2. Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.
3. Add broth, tofu and water if desired, and water.
4. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
5. Add pasta and simmer, uncovered, for 10 minutes.
6. Add lemon juice and peas. Cover and keep on low heat for 5 minutes. Enjoy!

Slow Cooker Variation

Recommended slow cooker size: 4 quart

1. In a skillet, sauté garlic and oil on low heat for 1 minute. Add vegetable contents of mix and toss lightly.
2. Transfer sautéed ingredients to slow cooker. Add broth, turkey and water if desired. Stir well.
3. Cover and cook on LOW 8 hours. This soup is better cooked 3-4 hours on HI.
4. Turn up heat to HI and add peas, lemon juice and macaroni pasta. Cook 30 minutes and serve.

*This soup takes less than one and a half hours on stove top so the slow cooker does not offer great benefit in this preparation.