Ratatouille Soup

Hi!
This week really sneaked up on me (although I knew it was coming). I am starting to get fresh veggies out of the garden and thought I'd like a new recipe to use with some of it. This sounded good to me. Hope it might work for you. --Jean

Ratatouille Soup
(This is a Rachael Ray Recipe. She remarked about it, "If you love Remy the chef in Ratatouille, then you're bound to love this soup that shares the same name.")

Makes 6 healthy, hearty servings

3 Tbsp extra virgin olive oil (EVOO)
1 medium onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 cloves garlic, chopped
1 medium eggplant, peeled and diced
2 small zucchini, diced
salt and pepper
1 teaspoon dried thyme
1 can diced tomatoes (28 ounces)
6 cups chicken stock
1/2 pound small cut whole grain pasta
a handful of flat leaf parsley, finely chopped
a few leaves fresh basil, torn or shredded

Preparation
Heat a deep pot over medium-high heat with three turns of the pan of EVOO, about three tablespoons. Add the onion, peppers, garlic, eggplant and zucchini. Season the vegetables with salt, pepper and thyme. Cook until softened, about 7-8 minutes.

Add the tomatoes and chicken stock, bring the soup to a boil and then turn it down to a simmer. Stir in the pasta and cook to al dente, with a bite to it. Stir in parsley and basil, adjust salt and pepper and serve.

Swiss Steak, Festive Tossed Salad, and Chocolate Cherry Cobbler

Hi Everyone,
Here is this week's recipe. It is quick and easy. I tried it out and it didn't taste too bad either. It is made in the crockpot which is great.

SWISS STEAK
1 1/2 pounds of round steak cut in pieces
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 chopped onions (the frozen ones are great!)
1/2 cup beef broth
2 Tbsp. worcestershire sauce
2 Tbsp. flour
3 Tbsp. Water

Mix flour, salt, pepper, paprika together and dredge the steak. Layer half onion, half steak. Mix the broth and worcestershie sauce and pour over the steak and onions. Cook on low 8-10 hours or on high about 5.

Remove the steak and combine 2 Tbsp. flour and 3 Tbsp. water and mix in drippings and cook on high until thickened.

Here is a pretty good salad to with it if you like.

FESTIVE TOSSED SALAD
A bag or two of lettuce. I used about 2 of the romaine kind.
1 cup shredded Swiss cheese
1 apple, chopped
1/4 cup Craisins
1/2 cup slivered almonds
1/2 cup sugar
1/2 cup cider vinegar
2 Tbsp. lemon juice
1/2 tsp. salt
2/3 cup oil
2 tsp. poppy seeds

Mix lettuce, cheese, apple, craisins, and almonds.

Mix remaining ingredients and shake until well blended. Drizzle with desired amount of dressing and toss lightly to coat.

Then if you have a notion this is an easy dessert.

CHOCOLATE CHERRY COBBLER
1 pkg. chocolate cake mix
1 can cherry pie filling
whipped topping

Make the cake as per the package, pour half the cake batter in pan and top with cherry pie filling. Pour remaining batter over the top of cherries and bake at 350 for 35 minutes or so. Serve with whipped topping.

Happy cooking!
Jane

Marinated Chicken Wings

This is certainly not fat free recipe, but it's one that my family has loved for years. My sisters used to compete on how many we could eat. Becky was always the winner, coming in at 13. I think about that now, and it really grosses me out. That is a lot!! She was only like 12 when she did it. I guess she was growing. Anyway, here it is!!

Marinated Chicken Wings
1 cup brown sugar
1/2 cup water
1/2 cup soy sauce
1/2 cub butter
pinch of salt
1 tsp ground mustard

Put in a saucepan and bring to boil.

Use enough chicken wings to fill a 9x13 pan. Pour sauce over wings. Let marinate for at least 2-4 hours, turning the chicken over every couple of hours. The longer they marinate the better they taste. I've used boneless skinless chicken before, but they are not nearly as tastey.

Cook for 1 hour and 15 minutes at 350 degrees.

This is a recipe that you can crockpot and slow cook for hours. The longer you cook them (even in the oven) the more tender they are.

Rice Pilaf
Instead of using water, use chicken stock to cook your rice in. Add chopped celery, onion, green pepper, and water chestnuts. This rice is awesome and I use it all the time for lots of casseroles.

Hope you enjoy!!!
--Susan

Au Gratin Peas and Potatoes

Hello Fellow Cooks,
Here is the recipe of the week for you to try. I am making it tonight for Sunday dinner, so I'll let you know how it goes. I found this one in a Taste of Home Cookbook I borrowed from my mom. (Thanks, Mom!) --Kristy

Au Gratin Peas and Potatoes
6 bacon strips, diced
1 medium onion, chopped
4 c. sliced peeled cooked potatoes
1/2 tsp. salt
1 pkg. (10 oz.) frozen peas, cooked and drained
2 c. (8 oz.) shredded sharp cheese, divided
1/2 c. mayonnaise
1/2 c. milk

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 Tbsp. drippings. In the drippings, saute the onion until tender. Layer with potatoes, salt, peas, 1 c. cheese and bacon. Reduce heat; cover and simmer fro 10 minutes or until heated through. Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with remaining cheese. Remove from the heat; let stand for 5 minutes before serving. 4 servings.

With these taters, I will also be serving the following lovely chicken which we have made before:

Smoky Maple BBQ Chicken
4 chicken breasts
salt and pepper
1/2 c. maple syrup
2 Tbsp. mustard
1/2 tsp. liquid smoke
1/4 c. BBQ sauce

Rinse chicken breasts and pat dry. Sprinkle with salt and pepper. Stir remaining ingredients together. Grill chicken, turning and brushing with maple sauce for 12-15 minutes (or until chicken is done).

And if you wan ta quick and easy recipe for dessert, here's what we're having:

Strawberry Cheesecake Pudding Pie
1 1/2 c. strawberry, cherrry, or raspberry pie filling (I used fresh strawberries)
1 Keebler Ready Crust (graham cracker crust 6 oz.)
1 1/2 c. cold milk
2 small pkg. Jello Cheesecake flavor instant pudding
8 oz. Cool Whip, thawed

Spoon 1/2 c. of pie filling into crust. Pour milk into large bowl. Add pudding mix and beat with wire whisk 2 minutes or until smooth (mixture will be thick). Immediately stir in Cool Whip. Spoon over pie filling in crust. Refrigerate 3 hours or until set. Top with remaining pie filling.

Ground Beef and Veggies

This recipe looked easy and quick which I think is great for summer. --Kayla

Ground Beef and Veggies (6 servings)

1 lb. ground beef
2 1/2 cups water
1 cup uncooked long grain rice
1 onion, chopped
1 Tablespoon beef bouillon
1/2 tsp. ground mustard
8 slices cheddar cheese, divided
1 medium green pepper, chopped
1 medium tomato, chopped

In skillet, cook beef over medium heat until no longer pink. Stir in water, rice, onion, bouillon and mustard. Bring to boil; reduce heat. Cover and simmer for 20 minutes till most of water is absorbed. Cut six cheese slices into small pieces; add to rice mixture with green pepper and tomato. Cut remaining cheese slices diagonally and arrange over top. Cover and remove from the heat. Let stand until liquid id absorbed and cheese is melted.

Sausage and Summer Squash

Here's a recipe from this month's Better Homes and Gardens that I thought looked fast and easy, for the busy summer days.

Sausage and Summer Squash

1/3 to 1/2 c. bottled Italian salad dressing
2 cloves garlic, minced
12 oz. cooked Polish sausage links- halved lengthwise, sliced diagonally
3 small yellow summer squash and or zucchini, quartered lengthwise
4 wedges Italian flat bread, split
1/4 c. sliced green onions
Fresh oregano leaves
1/4 c. coarsely shredded Parmesan cheese (optional)

1. Preheat broiler. In small bowl, combine dressing and garlic. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8-10 minutes or until sausage is heated through ans squash is almost tender, stirring occasionally.

2. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from heat for 1 to 2 minutes, until lightly toasted.

3. Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese. Serves 4.


--Abi

Skillet Enchiladas

The new recipe follows. I found it in one of my mom's cookbooks. I love skillet recipes because there is only one pan to wash! --Tammy


Skillet Enchiladas

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/3 cup milk
1-2 tablespoons canned, chopped green chilies
vegetable oil
8 corn tortillas
2 1/2 cups (10 ounces) finely shredded cheddar cheese, divided
1/2 cup chopped ripe olives

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup, enchilada sauce, milk, and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas.

Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield 8 enchiladas.