RECIPES
Minestrone Soup || Mushroom Veggie Chowder || Apple Banana Bread || Corn Bread Chocolate Peanut Butter Treats || Cherry Dream Cake
Want to try some of the recipes of items you've had at Soup Night? Do you have a special diet? All the cuisine served at Soup Night is vegetarian (no meat). Don't see a recipe here? E-mail an ACF officer at acf@lamar.colostate.edu. They can get in touch with the cooks. Or at Soup Night, just request the recipe from the cooks, and we'll get it posted here.
Soups1/3 cup olive or salad oil
2 tablespoons butter or margarine
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes, peeled and diced
1/2 pound frozen cut green beans
6 cups water
1/2 small head cabbage, shredded
1 16oz. can Italian style tomatoes
2 medium zucchini, diced
6 beef-flavor bouillon cubes or envelopes
1 teaspoon salt
1 16 -20 ounce can white kidney beans
1 16 -20 ounce can red kidney beans In 8 qt. pot over medium heat, in hot oil and butter, cook onion, carrots, celery potatoes, and green beans until vegetables are lightly browned, about 20 minutes. Stir occasionally. Add water, cabbage, tomatoes with their liquid, zucchini, bouillon cubes, and salt. Over high heat, heat to boiling, stirring to breakup the tomatoes. Reduce heat to low; cover; simmer 40 minutes or until all the vegetables are very tender, stirring occasionally. Do not overcook. Stir in the beans cook 15 minutes longer or just until the soup is slightly thickened. Serve. YIELD: 8 servings
((.Top.)) 1 pound fresh mushrooms, sliced
1 large onion, chopped
1/3 cup butter or margarine
1/3 cup flour
1 to 3 teaspoons salt
1/4 teaspoon pepper
3 cups milk
4 cups water
4 teaspoons chicken flavored bouillon powder
12 oz. frozen broccoli cuts, thawed
10 oz. pkg. frozen corn, thawed
2 cups shredded cheddar cheese In large pan , saute the mushrooms and onion in butter till tender. Combine the flour, salt and pepper; Stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil; Cook 2 minutes longer or until thickened and bubbly. Stir in the water, bouillion powder, broccoli and corn; Heat through. Just before serving, stir in cheese until melted. YIELD: 3 qts.
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Breads4 apples
3 large bananas
1/2 cup butter or margarine
1 3/4 cups sugar
2 large eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3 cups flour
1/2 teaspoon salt Peel apples and finely chop. May sprinkle with 1 tablespoon lemon juice to prevent darkening. Mash bananas and add to apples. Cream butter, sugar till fluffy. Add eggs and beat well. Add dry ingredients alternately with apple mixture. Spoon into 2 greased and floured 3" x 5" x8" loaf pans. Bake @ 325 oven for 1 hour or till toothpick inserted into center of loaf comes out clean. Remove from pan and cool. Flavor is best next day.
((.Top.)) 1 cup all-purpose flour
1 cup yellow cornmeal
1/4 c sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup cooking oil Heat oven to 425 degrees. Stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs, Mild and oil Beat just till smooth (do not over beat). Pour into a greased 9x9x2inch baking pan. Bake in 425 oven for 20 to 25 minutes. Yields 8 or 9 servings.
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Desserts1/4 cup butter or margarine
1 package(10oz) marshmallows
3/4 cup creamy peanut butter
5 cups rice crispies cereal
1 cup (6oz) butterscotch chips
1 cup (6oz) semisweet chocolate chips In a large saucepan or microwave-safe bowl, melt butter and marshmallows. Remove from the heat; stir in peanut butter. Add rice crispies in two batches. Mix till all is well coated. Spread and press into a greased 13 inch x 9 inch x2 inch pan; set aside. In a microwave-safe bowl or in a small saucepan over low heat, melt the chips. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set. YIELD: 12 - 16 servings.
((.Top.)) 1 package (l8-1/4 ounces) white cake mix (Duncan Hines)
1 package (3ounces) cherry gelatin
1 1/2 cups boiling water
1 package (8ounces) cream cheese, softened
32 oz. tub of whipped topping
1 can (2l ounces) cherry pie filling
Prepare cake mix according to package directions, using a greased 13 in. x 9 in. x 2 in. baking pan. Bake at 350 if metal pan and 325 if glass pan for 30 - 35 minutes or until a toothpick comes out clean. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3 - 5 minutes. Poke holes in cake with a large meat fork (all over the surface of the cake). Gradually pour or spoon gelatin over cake. Cool for 15 min. Cover and refrigerate for 30 min. In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hrs. (can be over night).
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Last modified: January 15, 2008 | 