February 2005

Happy Valentines month and almost St Patrick’s Day, since it is still winter I thought you might like some tips for good soup and a couple hot casseroles.  We make a lot of soup in the wintertime.  I always have the class of 1950 from UTHS for soup.  I always make Tortellini soup, which is a favorite.  This year I make Taco soup and I think it is now my favorite. It really makes you think of summertime and having tacos.

TACO SOUP

1 lb ground chuck (I think chrizos would be taste)

1 large onion chopped

3 (15 1/2 –oz ) cans Mexican-style chili beans, undrained I used pinto beans

1 (15 oz can whole kernel corn, undrained

1 (15 oz can tomato sauce

1 (14 ˝ oz can diced tomatoes, undrained , I used two cans one with jalopeno peppers

1 (4.5 oz can chopped green chiles

1 envelope taco seasoning mix

1 envelope Ranch –style dressing mix

1 ˝ cups water.  I used the water to rinse out all of the cans.

Toppings: corn chips, shredded lettuce, chopped tomato, sour cream or guacamole, shredded Cheddar cheese.

  1. cook beef and onions in a Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.
  2. Stir beans and next 7 ingredients into beef mixture,  bring to a boil .  Reduce heat, and simmer, uncovered 15 minutes, stirring occasionally.
  3. Spoon soup into bowls; top with desired toppings.

I found to start with the cheese then add the vegetables you prefer and then put on the corn chips. It makes a rather large amount about 3 ˝ quarts.

 

My grandmother Cook from Coal Valley always put dumplings in her potato soup.  My daughter Martha does the same thing with canned soup.  Everyone thinks she makes great potato soup.  I really don’t have a written down recipe for this. But I will try to tell you an approximation.

DUMPLINGS FOR SOUP

2 T butter or margarine

Ľ c milk

1 egg beaten with a fork

Heat first two ingredients in the microwave until fat melts.  Cool slightly add to egg and enough flour to make a soft dough with a pinch of baking powder and salt.  Drop from fork in small pieces into the hot soup. Cook ten minutes with the lid off and ten minutes with the lid on.  If your are making a mild base soup be sure not to boil.  Put heat on low or what ever heat will keep it hot but not boiling.  This is easier to control on a gas stove.  This is good in any soup.  It is like little round noodles.  When my kids were growing up, this was often Sunday night supper.

 

Two casseroles that my hairdresser gave to me last week, I tried and really liked.  Her name is Marsha Coakley.  She lives in Colona and works a “Generations” in East Moline.

CHICKEN OR BEEF POT PIE

1 boiled chicken breast or a lb of stew beef ( I used a piece from a chuck roast.

1 can cream of potato soup

1 can Veg-all or a package of frozen veggies ( I used the can of veggies and about a1/2 cup frozen peas and corn)

1 double crust pie crust ( I made my own)

I lined the pie pan with the crust and mixed the rest of the ingredients in a bowl and added the small amount of juice left from boiling the meat.  I put this in the pie crust and put the top on it with a C or B marked in the top first. I baked this about 40 minutes at 375 degrees.  This cut about 6 nice pieces.  It was very good with a salad.  My husband does not like chicken so I used a piece of a chuck roast.  I did all the same things I did for the chicken and it was very good.  You could use a little salt and pepper or you can wait and let people salt it to their tastes.

 

The second casserole had a Mexican flavor.  I didn’t like it too well but my husband liked it a lot.

ENCHILADA CASSEROLE

1 package nacho flavored corn chips

1 lb hamburger or half chirizo and half hamburger

1 chopped onion

1 can enchilada sauce

2 packages shredded Mexican shredded cheese

Topping: shredded lettuce, chopped tomatoes, chopped green onions, and what ever you like on enchiladas.

Fill the bottom of a 9 x 11 casserole dish with slightly crumbled chips.  Fry the meat and be sure it is well separated and add the onions.  Then drain and put on the top of the chips.  Add the sauce and cover with the cheese.  Put in an oven that is set at 325 degrees.  Heat until the cheese is well melted.  Serve with a sprinkle of the toppings.  It is good with a little cottage cheese.  This was very tasty.

 

I am busy making chocolates for Valentines Day.  If you want supplies to make any chocolates don’t run to Hobby Lobby, or other such stores.  I found the best supplies at Trevor’s in Moline.  I probably bought enough to last forever.  I did find little cake pans shaped like hearts.  I plan to make the brownies I make in the little cupcake pans and then dip them in fudge frosting.  I think they will be really nice.  Have a Happy Valentine’s Day.  I will try to fink you some nice things for St Pat’s Day