Spinach, Chicken, and Wild Rice Soup

Better Homes of Garden
By: Susan Proctor

Prep: 15 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours,
Makes: 6 TO 8 servings (9 cups)
SLOW COOKER: 3 1/2- OR 4-QUART


3 cups water
1 14-ounce can reduced-sodium chicken broth
1 10.75-ounce can reduced-fat and reduced-
sodium condensed crean of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach


1. In a 3 1/2- or 4-quart slow cooker combine water, broth, soup, wild rice, thyme,salt, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Just before serving, stir in chicken and spinach.

Per serving: 234 cal., 6g total fat (1g sat. fat), 67 mg chol., 546 mg sodium, 19g carbo., 1g fiber, 25g pro.

Swiss, Ham, and Broccoli Chowder

Better Homes and Gardens
By: Susan Proctor



Prep: 15 minutes
Cook: Low 6 to 7 hours, High 3 to 3 1/2 hours, plus 30 minutes (high)
Makes: 6 servings (8 cups)
Slow Cooker: 3 1/2 - or 4-quart






2 10.75 -ounce condensed cream of celery soup
1 12-ounce can (1 1/2 cups_ evaporated milk
1/2 cup water
1 16- to 20 -ounce package refrgerated diced potatoes or 3 cups loose-pack frozen diced hash brown potatoes with onion and pepers thawed
2 cups diced cooked ham
1 cup finely chopped celery (2 stalks)
8 ounces process Swiss cheese slices, torn into small pieces (2 cups)
2 cups chopped fresh broccoli or frozen chopped broccoli, thawed


1. In a 3 1/2- or 4 -quart slow cooker combine soup evaporated milk, and water. Gently stir potatoes,ham, and celery into mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in Swiss cheese and broccoli. Cover and cook for 30 minutes more.

Perserving: 460cal., 24 g total fat (13 g sat. fat_, 78 mg chol., 2,148 mg sodium, 34 g carbo., 4 g fiber, 24 g pro.

Ham and Potato Stew

Better Homes and Gardens
By: Sue Proctor

Prep: 15 minutes
Cook: Low 8 to 10 hours, High 4 to 5 hours
Stand 5 minutes
Makes: 8 servings (11 cups)
Slow Cooker: 4- to 5 -quart

1 pound cooked ham, cut into cubes
1 pound red-skin potatoes, cut in 1 -inch pieces (3 cups)
1 16-ounce package frozen small whole onions
1 16-ounce package peeled baby carrots
1 cup sliced celery 92 stalks)
2 10.75-ounce cans condensed cream of potato soup
1 14-ounce can chicken broth
1 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 cup frozen peas

1. In a 4- to 5-quart slow cooker combine ham potato, onion, carrot,and celery. Stir soup broth, thyme, and pepper into mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.

3. Stir in peas. Let stand 5 mimutes

Per serving: 251 cal., 7g total fat (3 g sat. fat), 39 mg chol., 1,577 mg sodium, 33g carbo., 5 g fiber, 14 g pro.


This recipe is for Amanda.
She just recently asked me. Mom do you know of anything more you can do with Condensed milk. She had bought alot of it this summer and she would like to uses it. So I have kept my eye out for some recipes and I just found this one

Chicken 'n' Dumpling Soup

By: Susan Proctor

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf

DUMPLINGS:

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup milkSnipped fresh parsley, optional

DIRECTIONS

Place chicken, water, bouillon, peppercorns and cloves in a 8-qt. Dutch oven or soup kettle. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 46-60 minutes or until chicken is tender. Strain broth; return to kettle. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to kettle with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gently boil. Discard bay leaf. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Yield: 12 servings (3 quarts).

Red Lobster's Lobster Bisque

By: Susan Proctor
from copy cat recipes

Servings: 4

Ingredients
-----------
2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste

Procedures
-----------
1. Remove all meat and tamalley from lobster shell. Place in bowl and chill.
2. Chop lobster shells as fine as possible.
3. Heat a medium size saute pan until hot and add butter.
4. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently.
5. Add all the minced vegetables and garlic and cook for 5 more minutes.
6. Slowly sprinkle in the flour and cook for another 2-3 minutes.
7. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan.
8. Heat the mixture until hot then slowly add the lobster stock until the soup thickens.
9. Add the tomato paste, thyme, bay leaf, and paprika.

East Hampton Clam Chowder

By: Susan Proctor

12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

I made this for the Proctor Soap and Salad party this year. It was really good.
I did use can chopped clams.

Spinach Bisque

By: Michelle Jones

½ cup chopped onion
2 tablespoons butter
1/3 cup flour
1 tsp salt
1/8 tsp ground nutmeg
2-1/2 cups of milk
1 cup water
¾ cup cubed cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained

In a 3-qt. saucepan, sauté onion in butter until tender. Stir in the flour, salt and nutmeg until smooth. Gradually whisk in milk and water. Add cheese; cook and stir over medium heat until melted. Add spinach; cover and simmer for 4-5 minutes or until heated through.

1-27: I didn’t put nutmeg in and I just chopped up fresh spinach and added more milk and 2 cooked potatoes.

Minestrone

By: Casey Christensen

3 slices of bacon
1 clove garlic
1 medium onion
1/3 c. parsley
2 stalks celery
2 carrots, diced
1 potato, diced
1/2 medium head of cabbage, sliced
1 (28 oz) can diced tomatoes
1 tsp. basil
1 tsp. salt
1 can kidney beans or white beans
2 quarts water
2 Tbl. Beef bouillon
1/2 c. bowtie pasta

Fry bacon, (the recipe says don't drain grease, but I still do), add garlic, onion, parsley, celery, carrots, potato, and cabbage. Sauté for 20- 25 minutes stirring often, until vegetables are tender but crunchy. Add tomatoes, basil, salt, and beans, water & beef bullion. Simmer about 45 minutes. Add noodles until cooked about 10-12 minutes.

Taco Soup

By: Sue Proctor

1 lb Ground Beef

1 8oz can tomato sauce
1 pkg. Taco seasoning
1 15oz can corn (drained)
1 onion (chopped)
1 15oz can kidney beans (drained)
1 28oz can crushed tomatoes

In a large cooking pot, brown beef with onion and taco seasoning. Drain off fat. Add tomatoes, tomato sauce, corn, & kidney beans. Warm through and serve with grated cheese, tortilla chips, and sour cream

I have used my home canned crushed tomatoes before they work great.
You can put chili seasoning packet in it and it makes a great chili. I made it for Ward chili cook off's and won the best chili

Stuffed Pepper Soup

By; Erica Mack

1 pound of ground beef – brown and drain fat off
14 oz. can of tomato sauce 1 small can diced tomatoes
1 ½ can tomato soup ½ can of water
1 cup cooked white rice (instant is fine)
1 cup (about 1 ½ green peppers) chopped
¼ cup brown sugar add more for a sweeter soup
1 tsp salt and pepper

Add all ingredients except for the rice and cook on stove covered for 30-40 minutes until peppers are cooked. Add rice and remove from heat. Makes a pretty big pot but freezes great.

After you make it on the stove top you a can tranfor it to a crock pot to keep it more
This has been a hit with all kids and there familys.