Thursday, February 18, 2010

Cheesy Tortilla Soup

Prepared by: Barb Dahl

1 envelope chicken fajita seasoning mix
1 lb boneless skinless chicken breasts, diced
2 Tablespoons vegetable oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all purpose flour
2 cans chicken broth
1/3 cup canned diced tomatoes with chillies
1 cup cubed process cheese (Velveeta)
1-1/2 cups (6 ounces) shredded Monteray Jack cheese, divided
1-1/2 cups half and half
1/2 cup shredded cheddar cheese
tortilla chips

Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.

In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup monteray jack; cook and stir until cheese is melted. Stir in cream and reserved chicken heat through (do not boil). Garnish with guacamole, cheddar cheese and remaining Monteray Jack cheese; add tortilla chips.

Cauliflower Dill Cheese Soup

Prepared by: Christine Sabatowski

1 head cauliflower
4 ribs of celery (diced)
1 small onion (diced)
1 clove garlic (crushed)
12 Tablespoons of butter (1 and 1/2 sticks) divided into 2 equal portions
4 cups chicken stock
8 cups of either heavy cream or half n half (preference will determine creaminess)
1 1/2 Tablespoons of chopped fresh dill
1/2 cup chopped parsley
1/2 cup of flour
1 cup of shredded cheddar cheese or 1 lb of velvetta cheese
salt and pepper to taste

1. Wash cauliflower and cut into small florets
2. Cook cauliflower until barely tender and drain
3. Melt half of the butter (6 Tablespoons) in pan over medium heat
4. Saute diced celery, onion, and garlic along with cauliflower until onion appears transparent
5. Add chicken stock and cream
6. Continue to stir over medium heat until hot (steaming)
7. Add parsley and dill (mix until evenly within the soup)
8. Reduce heat to warm
9. Melt remaining butter (6 Tablespoons) in another pan
10. Once melted and slightly bubbling, add flour and mix to make a roux
11. Slowly remove portions of the soup to the roux mixing well with each addition
12. Once the roux becomes the consistency of a thick gravy, it can be added to the remaining soup
13. Continue to mix once all the items are in one pot until the soup is consistent in texture and smooth
14. Stir in cheese until cheese is completely melted
15. Salt and pepper to taste

Make approx. 12-14 serving
Recipe may be portioned to quantity of servings required
Additional items may be added such as carrots, potatoes, or whatever you would like
Soup base is minus the cauliflower and may be used for chowders or any other types of cream soups

Honey Cornbread

Prepared by: Ashley O'Hara


"A sweet cornbread that will crumble in your hand and melt in your mouth."

Prep Time:
8 Min
Cook Time:
25 Min
Ready In:
34 Min

Yields 8 servings


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 eggs, lightly beaten


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
  3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Rhubarb Crunch

Prepared by: Sarah Firth and Melissa Collins

1 c. flour
1 c. oatmeal
1 c. brown sugar
1/2 c. butter
1 tsp. cinnamon
4-5 c. chopped rhubarb
1 c. sugar
2 Tb. cornstarch
1 c. water
1 tsp. vanilla

Mix together flour, oatmeal, brown sugar, butter and cinnamon. Place
half in the bottom of a greased 2 1/2 qt. casserole or 9X9 pan.
Put rhubarb on top of crust. On the stove, cook the rest of the
ingredients until thick and pour over the rhubarb. Sprinkle the
remaining oatmeal mixture on top.
Bake at 350 degrees for about 1 hour. (Until the topping is browned)
Serve warm with ice cream.


Prepared by: Jen Berman

1 lb. ground beef (lightly browned in pot)

add 1 T. chili powder

-separately - 1/2 onion, 1-2 cloves garlic-minced/browned in skillet

-add to pot:


1/2 t. cumin

1/4 t. oregano


1 large can kidney beans (approx. 30 oz. include juice)

1 large can whole tomatoes (pureed)

Simmer 1 hour - leave lid askew and stir occasionally