HAM AND BUTTERNUT SQUASH SOUP

It's supposed to get cold tomorrow.  Just the type of weather to have some soup.

 

Reduced-sodium chicken broth and ham provide a flavorful addition to this creamy butternut squash soup - a perfect side dish.

• Prep Time 15 min
• Total Time 15 min
• Servings 4

2 packages (12 oz each) frozen butternut squash

1 cup reduced-sodium chicken broth (from 32-oz carton)

2 tablespoons cinnamon-sugar

1/2 teaspoon pepper

2 teaspoons olive oil

1 cup diced cooked ham

1 tablespoon chopped fresh rosemary leaves

• Microwave squash on High 5 minutes or until thawed. In large microwavable bowl, mix squash, broth, cinnamon-sugar and pepper. Microwave uncovered on High 3 to 5 minutes or until thoroughly heated. 
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pat ham dry with paper towels. Cook ham in oil 2 minutes, stirring occasionally, until lightly browned. Add rosemary; cook 1 minute longer.
• Ladle soup into 4 bowls; sprinkle ham topping in center of each bowl.

 

SLOW-COOKER TANGY ITALIAN BEEF SANDWICHES

I haven't tried this yet, but I will very soon.  It sounds wonderful.

10 minutes prep time
12 hours 10 minutes total time
12 servings

Ingredients:

1 boneless beef sirloin tip roast (3-4 lbs), trimmed of fat
1/4 cup packed brown sugar
1 bottle (16 oz) Italian salad dressing
2 tsp. Italian seasoning
12 burger buns, split

Directions:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
• Cover and cook on Low heat setting 10 to 12 hours.
• Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.
• Sprinkle hot sandwiches with your favorite shredded cheese and serve with a green salad. 

Peach Long Cake

I got this recipe from my Amish and Mennonite Cookbook.  It is so good!  I have made this so many times and it never lasts long.  You will love it.

PEACH LONG CAKE (makes 10 servings)
4 cups peaches, sliced (I used a large can of sliced peaches)
1/2 cup sugar

Dough:
2 cups flour
4 tsp baking powder
6 tbsp sugar
3/4 tsp salt
1/3 cup shortening (I used margarine)
1 large egg, beaten
2/3 cup milk

1.  Sprinkle sugar over sliced peaches.  Set aside.
2.  Sift flour.  Add baking powder, sugar, and salt.  Cut in shortening.  Add egg and milk and stir until moistened.  Spread dough into a well-greased 9"x13" pan.  Arrange peach slices over dough.

Topping:
1/4 cup margarine
1/4 cup sugar
3 tbsp. flour

1.  Cream together all ingredients.  Drop by spoonfuls over peaches.
2.  Bake at 375* for 30 minutes.  Serve warm with milk or whipped cream.

 

CONCHITAS CON CARNE

I offered to bring the lunch for the Elders' Meeting a few Sundays back.  The elders' wives take turns bringing lunch.  I wanted something quick and easy so I turned to my old standby, Conchitas con Carne.  I got this recipe from my blog friend Marissa at High Heels and Daffodils.  I'm so glad I copied it down.  It is easy and good!

Picture courtesy of Marissa at High Heels and Daffodils.

1lb ground sirloin

2 cups uncooked shells

4 oz tomato sauce

1/4 small onion chopped

1/4 bell pepper sliced

4-5 cups water

1 beef boullion cube

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1 tsp garlic powder

1/4 tsp salt

1/2 tsp pepper

Brown the beef over a medium heat in a Dutch oven.   Drain, then add the shells and stir it around a bit. Let them fry a little with the beef.   Add all the remaining seasonings along with the onions and bell pepper.   Add the tomato sauce and stir.  Add the bouillion cube and cover with water.  Simmer for 5 minutes, then cover and simmer for about 10 minutes until the shells are tender.  Serve and enjoy!

I served it with tortilla chips, but Marissa said it's delicious with corn tortillas.  I'll bet it is!

PANZANELLA SALAD

I saw on Debbie Macomber's website a recipe for Panzanella Salad.  I had never made (or even eaten) Panzanella Salad.  But the recipe looked good and easy so I got the things I needed to make it.  I was pleasantly surprised at how good it was.  I did cheat because it was after work and I was tired.  I used croutons instead of cutting up bread.  And I used sea salt instead of kosher.  But otherwise I was true to the recipe.  When I make it again I will make more dressing, though.  The bread just soaked it up.

I forgot to take a picture of the one I made, so here is a picture I got from the Barefoot Contessa's site.



PANZANELLA SALAD

Ingredients:
2 teaspoons grated lemon zest
1/4 cup fresh-squeezed lemon juice
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
9 oz. day-old peasant bread, cut into large cubes (about 5 cups)
2 lbs. ripe tomatoes, cored and diced (about 4 cups)
1/2 cup thinly sliced sweet onion
1 lb. seedless peeled cucumbers, cut into large cubes (about 4 cups)

Instructions:
1.  Whisk together the lemon juice, zest, garlic, salt and pepper.  Add the oil gradually while whisking until thickened to make the dressing.  Set aside.

2.  Put the bread in a large salad bowl and pour about half the dressing over the bread.  Toss to moisten evenly.

3.  In a separate bowl, combine the tomatoes, cucumbers and onions with the remaining dressing.  Fold the vegetables into the bread.  Let the salad rest in the refrigerator for at least 8 hours and up to 24 hours before serving.

Serves 8

 

SUNDAY TIP #3

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

Rick Tramonto
Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL

APPLE PIE GRAHAM CRACKERS

OK, you can't get any easier than this one.  It's the perfect snack for kids or adults.



Apple Pie Graham Crackers
Ingredients:
2 sheets graham crackers (she used honey graham)
1/4 cup light cream cheese
1/2 cup diced apples in 100% juice, drained (Dole makes these)
2 teaspoons cinnamon

Directions:
Add cinnamon to drained apples and mix.

Break each sheet of graham cracker in half and spread with 1 tablespoon cream cheese on each piece.  Top with apples and enjoy!