Butternut Squash Soup

Butternut Squash Soup

Bake, peel scoop out flesh, and cube:
3 butternut squash (or 3, 12 oz pkg)

Saute:
1/2 medium onion, diced
2 T butter

Add, and simmer:
3 cans chicken broth

Add squash and:
curry, to taste
salt and pepper, to taste
3 strips fried bacon (optional)

Chunky Garden Vegetable Soup

Chunky Garden Vegetable Soup

by Lindsay

Saute in 2 T olive oil:
1 small onion, chopped
1 garlic clove, crushed

Add:
1 carrot, cut in 1/4" slices
1/4 lb fresh peas
1 small zucchini, sliced
1 can white kidney beans, drained and rinsed
1 can stewed tomatoes
1 c water
2 c chicken, vegetable or beef broth
1/2 c acini di pepe pasta, uncooked
1 t salt
1/2 t black pepper

Bring to a boil. Reduce heat and cook for 30-45 minutes until vegetables and pasta are tender.

Yields: 8 cups

Lime Punch

Merry Lime Mixup

Combine:
1 qt lime sherbet
1 qt vanilla icecream
1 c pineapple juice

Add additional pineapple juice as needed until ice cream is softened.
Add 1 c sprite.

Serve immediately.

Asian Salad with Lime Dressing

Asian Salad with Lime Dressing Lime Dressing
1/3	cup frozen limeade concentrate, thawed
1/4	cup vegetable oil
1	tablespoon rice or white vinegar
1	teaspoon grated gingerroot
1/4	teaspoon salt
Asian Salad
2	cups chopped escarole
1	cup chopped cooked chicken
1	small jicama, peeled and chopped (1 cup)
1	large papaya, peeled, seeded and chopped (1 cup)
1	large yellow or red bell pepper, chopped (1 cup)
1/2	cup dry-roasted peanuts
1/4	cup chopped fresh cilantro

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Serve with...
Minted Citrus Granita
Total Time: 3 hours 40 min

1.	In tightly covered container, shake all Lime Dressing ingredients.
2.	In large bowl, place all Asian Salad ingredients except peanuts and cilantro. Pour dressing over salad; toss to coat.
3.	Top with peanuts and cilantro. ** substiture peaches or pears for the papaya This recipe came from Bettycrocker.com.

Mexican Pasta Skillet

Mexican Pasta Skillet (vegetarian)

1	cup Old El Paso® salsa (any variety)
2/3	cup uncooked elbow macaroni (2 ounces)
3/4	cup water
2	teaspoons chili powder
2	cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1	can (8 ounces) tomato sauce
1/2	cup shredded Cheddar cheese (2 ounces)

1.	Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
2.	Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.

Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Southwest Cornbread

Southwest Corn Bread

Yields One 9 inch pan for bread or 12 small muffins.

Bake at 360 in a convention oven.

Ingredients

1 1/4 t. flour (cups?) (might have been a typo ... flour should weigh 5.5 oz. or be 156 grams)

2 t. baking powder

1/4 c. sugar

1/4 t. salt

3/4 c. cornmeal

2 eggs

1/4 oil (vegetable)

1/2 c. milk

3 T. syrup or honey

1/2 c. corn niblets

1 c. sharp cheddar cheese

Instructions

Preheat oven to 360

Sift together the flour, baking powder, sugar, salt, and cornmeal and set aside.

Whisk together the eggs, oil, milk, and syrup or honey.

Stir the dry ingredients into the egg mixture until a smooth consistency is achieved

carefully fold in the corn and cheese

Pour batter into pans or muffin pins

garnish with additional cheese or corn or peppers

Bake for 20 to 25 minutes until golden brown on top.

Cool on wire racks.

Homemade Hot Dogs

Käsekrainer Hot Dogs! These were one of my favorite foods in Austria. They are basically giant hot dogs with boiling hot cheese inside. The best part is they server these dogs in fresh rolls with a hot shape cut out of the middle. So yummy! Prepare to scold your face and love every minute of it.

Ingrediants:
White bread dough
cheddar wursts
catch up

White Bread Dough
white flour
wheat germ
water
honey
oil
salt
yeast
gluten
oregano
dry milk
sugar
lecithin liquid

Start with 2 cups of water and adjust from there. I use this dough for pizza too.

Separate the dough into roll sized balls. Roll out each ball into a snake shape. Roll the snake around a wurst. Seal off the ends. Let hit one to two hours to rise. Make at 350 for about 30 minutes.

Here is the real thing!

Here is the homemade version:

Supper Cakes (Pancakes and Yogurt)

* This is a Little Kitchen on the Prairie original ... taken in part by Susan Westover (the cottage cheese) and in part from the holy bible. The word "sup" refers to the action of using one food to scoop up another. For example, the "supping" referred to in the Last Supper with Jesus and his apostles was most likely the supping of hummus with fresh pita. As I understand it, this is the origin of the word supper that crept into western culture.

In our family we enjoy this original treat as a substitute for forks at breakfast, lunch or dinner. The goal is to make sure the pancakes are soft and moist. If they are firm and dry, they will not sup correctly.


Pancakes
2 cups Bisquick (I surrender)
1 egg
1 1/2 cup of water
3 T. dry milk
3/4 cup small curd cottage cheese
Olive oil

Supper Sauce
1 cup plain non-fat yogurt
3 T. fresh pear butter or fresh (loose) jam or jelly


Prepare the Supper Sauce and set in a few small bowls on the table.

Place a thin (cheap) frying pan on the stove over medium to high heat. Pour in 2 Tablespoons of olive oil. Mix the pancake ingredients by hand (minus the oil). There will be clumps. When the oil is hot, pour in three pancakes. When the bubbles on the cakes have just barely started to pop, flip the pancakes. Do not let them cook too long on the second side.

Several on a plate. Tare pancakes up into big pieces. Roll the pancakes or big pieces and dip or "sup" them into the Supper Sauce and then put them into your wide open mouth.

Replenish Sup bowls as needed.

Corn Bread

Got this recipe from Kip who got it from his friend from Kathy.

This side dish was born of desperation because I got home from a dentist appointment with one of the kids too late to make yeast bread. Corn bread is something that can be made quickly. It proved a wonderful change of pace. And, since this is a Marie Callendar-style corn bread (meaning it's quite sweet, almost more of a corn cake than a corn bread), it put smiles on faces all around the table. It's also heavy enough to fill everyone up on soup night.

Corn Bread
2 cups flour
2 cups corn meal
1 1/3 cups sugar
2 teaspoons salt
2 Tablespoons baking powder
2 eggs
2 cups milk
2/3 cup oil

Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until they are thoroughly combined. Pour in a greased 9 x 13 inch pan and bake for about 30 minutes at 400 degrees

CPK Pizza

Makes dough for two 9-inch pizzas

Basic Pizza Dough:
1 teaspoon yeast
½ cup plus 1 tablespoon warm water
(105-110 degrees F)
1 ½ cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 teaspoons extra virgin olive oil

Honey-Wheat Pizza Dough:
1 teaspoon yeast
½ cup plus 1 teaspoon warm water
(105-110 degrees F)
1 cup bread flour
½ cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
4 teaspoons extra virgin olive oil

Note:
The mixing and handling of the two types of dough are essentially identical except that the honey-wheat tends to rise more slowly.

To make the dough:
1. Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast and the dough will not rise.

2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except one teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

3. If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour the liquids (reserving a teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

4. Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.

5. Note: The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will become later. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight covered airtight.

6. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).

7. Roll the smaller dough into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

8. Place the newly formed dough balls in a glass casserole dish, spaced far apart for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

To stretch and form the dough for pizza:
1. Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

2. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.

To dress the pizza:
1. Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won’t become soggy or sticky from the sauces and toppings.

2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn’t move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.

3. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don’t attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

Pesto Pizza

Pesto and Cheese Pizza

Make pizzeria-style pizza at home. It's easy when you have Bisquick® mix.

Prep Time: 20 min
Total Time: 45 min

3	cups Original Bisquick® mix
2/3	cup very hot water
2	tablespoons olive or vegetable oil
4	sticks (1 oz each) mozzarella string cheese, cut in half lengthwise
1/3	cup refrigerated basil pesto (from 7-oz container)
1	bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)
1 1/2	cups 1/8-inch strips yellow, red and green bell peppers

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Total Time: 1 hour 12 min

1.	Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
2.	Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
3.	Bake 6 to 7 minutes or until lightly browned around edges.
4.	Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): In step 3, bake 8 to 9 minutes. I made this in March 2010, and we really liked it. The pesto was a lot cheaper than I expected. I will probably get two or three more meals out of one $2 jar. The crust was flaky like a biscuit. I used thinly sliced chicken pieces instead of peppers. I cooked the chicken in olive oil and 2 T. of sun dried tomato pesto sauce. I put one T. of the sun dried tomato sauce in with the regular pesto sauce on the pizza. I added a few onions to the top of the pizza. I used a cup of cheddar cheese, a cup of white cheese, and a T. of parm. Try baking this with the pizza crust from California Pizza Kitchen.