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Mushroom and Leek Soup

Mushroom and Leek Soup

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Servings 6 servings

Ingredients
  

  • 1/2 cup butter
  • 2 bunches leaks
  • 1/2 lb fresh mushrooms chopped
  • 1/4 cup flour
  • dash cayenne pepper
  • 1 cup chicken broth
  • 3 cups milk
  • 1 tbsp dry sherry or lemon juice

Instructions
 

  • Wash leeks well; slice and use white part only.
  • In 1/4 cup butter sauté leeks until tender, but not brown.
  • Remove and set aside.
  • In remaining butter, sauté mushrooms until soft, about 10 minutes.
  • Blend in flour, salt and cayenne.
  • Gradually stir in broth and milk.
  • Cook, stirring until thickened and it comes to a boil.
  • Add leeks and lemon juice.
  • Simmer for 10 minutes.
Keyword Soups
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Hamburg Soup

Hamburg Soup

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Ingredients
  

  • 1 lbs ½hamburger
  • 1 medium onion chopped
  • 1 can tomatoes 28 oz
  • 3 cans consommé soup 10 oz
  • 1 can tomato soup 10 oz
  • 2 cups water
  • 4 carrots chopped
  • 3 stalks celery chopped
  • 1 bay leaf
  • 1/2 tsp thyme
  • 4 tbsp barley
  • parsley

Instructions
 

  • Fry hamburger and onion
  • Drain off fat, add remaining ingredients
  • Simmer for 2 hours or more.
Keyword Soups
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Tia Maria

Tia Maria

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Servings 2 26 oz bottles

Ingredients
  

  • 3 cups brown sugar
  • 2 cups water
  • 26 oz Vodka
  • 5 tbsp Camp coffee
  • 1 tsp vanilla
  • 1/2 cup dark rum

Instructions
 

  • Mix sugar and water in pot and boil for 8 minutes
  • Add remaining ingredients and mix

Notes

Can be used immediately.
Keyword Beverages
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Spinach Dip

Spinach Dip

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Ingredients
  

  • 1 pkg frozen chopped spinach thawed and drained
  • 1 container sour cream 16 oz.
  • 1 cup mayonnaise
  • 1 pkg KNORR Vegetable Soup Mix 1.4 oz.
  • 3 green onions chopped

Instructions
 

Dip

  • In medium bowl combine spinach, sour cream, mayonnaise, soup mix and green onions.
  • Cover; chill to blend flavours.
  • Stir dip before serving.
  • Accompany with fresh vegetables, crackers or chips.

Bread bowl

  • Hollow out a loaf of round sourdough or pumpernickel bread and pour the dip into the hollowed out center.
  • Cut up the removed bread into pieces and serve with the dip.
Keyword Dips
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Herb and Curry Dip

Herb and Curry Dip

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Servings 1 cups

Ingredients
  

  • 1 cup mayonnaise or salad dressing
  • 1/2 cup sour cream
  • 1 tsp fine herbs crushed
  • 1/4 tsp salt
  • 1/8 tsp curry powder
  • 1 tbsp chopped parsley
  • 1 tbsp grated onion
  • 2 tsp lemon juice
  • 1/2 tsp Worcestershire Sauce

Instructions
 

  • Combine all ingredients and mix well.
  • Chill before serving.
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Dip (Dill)

Dip (Dill)

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Ingredients
  

  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 tbsp Beaumonde spice
  • 1 tbsp dill weed
  • 1 tsp chives
  • 1 tsp parsley

Instructions
 

  • Mix all ingredients together well. Great with raw vegetables.

Notes

Beaumonde spice is available at most grocery stores (or try a health food store)
Keyword Dips
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Quiche Lorraine Tarts

Quiche Lorraine Tarts

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Ingredients
  

  • 6 slices crisp bacon crumbled
  • 2 oz natural Swiss cheese – grated
  • 2 eggs
  • 1 cup whipping cream
  • 1/2 tsp salt
  • pinch nutmeg
  • 1 tsp sugar
  • pinch pepper

Instructions
 

  • Line 34 muffin cups with pastry.
  • Heat oven to 400ºF.
  • Combine eggs, cream, salt, nutmeg, sugar and pepper. Beat to blend well.
  • Sprinkle bottom of each tart with bacon, then cheese.
  • Fill each cup ¾ full with egg mixture.
  • Sprinkle with nutmeg on top.
  • Bake 10 minutes at 400ºF, then 10 minutes longer at 350ºF.
Keyword Appetizers & Snacks
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Pickled Eggs

Pickled Eggs

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Ingredients
  

  • 12 eggs
  • 1 tbsp salt
  • 2 cups white vinegar
  • 1 tbsp mixed whole spices tied in a cheesecloth bag

Instructions
 

  • Put eggs and salt in cold water. Bring to boil.
  • Shut off heat; let stand for 15 minutes.
  • Drain. Place in cold water and let cold water run while peeling.
  • Let eggs stand till cold.
  • Mix together the remaining ingredients.
  • Let boil and then cool – remove the spices.
  • Make sure eggs and vinegar are cold before putting in jar.
  • Leave 24 hours before eating pickled eggs.
Keyword Appetizers & Snacks
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Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

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Ingredients
  

  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1 tbsp Italian seasoning
  • pinch of salt
  • pinch of red pepper flakes
  • 3/4 cup whole milk
  • 1 egg lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 cup pepperoni cubed
  • 1/2 cup store-bought pizza sauce

Instructions
 

  • Preheat oven to 275°
  • Grease a 24-cup mini-muffin pan (preferably a non-stick pan) - these are REALLY sticky!
  • In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using)
  • Whisk in the milk and egg.
  • Stir in the mozzarella, parmesan and pepperoni; let stand for 10 minutes.
  • Stir the batter and divide among the mini-muffin cups.
  • Bake until puffed and golden, 20 to 25 minutes.
  • Meanwhile, microwave the pizza sauce until warmed through.
  • Serve the puffs with the pizza sauce for dipping.
Keyword Appetizers & Snacks
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Party Marinated Vegetables

Party Marinated Vegetables

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Ingredients
  

  • 1 lb carrots sliced
  • 1 in head cauliflower (brokenflowerets and sliced)
  • 1/2 cup white vinegar
  • 1/2 cup oil canola
  • 1/2 lb mushrooms sliced
  • 2 green onions thinly sliced
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp dried thyme leaves

Instructions
 

  • Cook carrots and cauliflower separately, until just tender. Drain, reserving ½ cup carrot liquid.
  • Place carrots, cauliflower and mushrooms in separate bowls, set aside.
  • Stir together reserved liquid and remaining ingredients.
  • Pour 1/3 of mixture over each vegetable.
  • Cover; chill at least 3 hours.
  • Drain and serve on lettuce.

Notes

Makes 8 servings.
Keyword Appetizers & Snacks