The Family Recipe Box

Chunky Hearty Three-Bean Soup

Jen — Tue, 22 Nov 2011 03:14:17 +0000

This is our new favorite soup, perfect for these cool autumn days. The original recipe, titled “Recipe for Health: Hearty Three-Bean Soup”, was printed in a magazine we receive from a local hospital. True to its name, it is very hearty, full of flavor, and chunky with lots of the good stuff! We’ve made it many times, adjusting the seasonings and adding ground turkey. Most of the seasonings approximately double the original amounts.

2-3 Tbsp. Olive oil
1 medium onion, chopped
4-5 gloves garlic, minced
1 lb. (or more) ground turkey
1 can (28 oz.) low-sodium tomatoes, cut up
1 quart container vegetable broth
2 Tbsp. chili powder (or more to suit your taste)
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) black-eyed peas, drained (or use frozen)
1 can (15 oz.) garbanzo beans, drained
1 can (15 oz.) whole kernel corn, drained (or use frozen)
1 cup carrots, chopped (we use half-bag shredded carrots)
1 can (6 oz.) tomato paste
2 Tbsp. Dijon mustard (about 2 big squirts)
1 tsp. black pepper
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. dried basil
3 medium zucchini, quartered lengthwise and cut into 1/2 pieces

In a large pot, saute onion in olive oil; add garlic and turkey and cook until turkey is browned.

Add remaining ingredients EXCEPT zucchini. Bring to a boil; reduce heat and simmer covered for 10 minutes.

Add zucchini; simmer covered for 10 minutes more.

Makes up to 12 servings.

Filed under: Soups & Stews

Rita’s Famous Cheeseball

Jen — Mon, 21 Nov 2011 17:10:32 +0000

FOUND!!! Rita’s famous cheeseball recipe. I’ve heard about it… they’ve raved about… and at last, here it is — Rita’s Famous Cheeseball!

1 lb. shredded cheddar, however sharp you like it
2 oz. blue cheese
2 Tablespoons Worcestershire sauce
1 Tablespoon finely chopped onion
1/2 cup mayo
5 drops Tobasco
1 cup walnuts, chopped
1/4 cup parsley
1/2 tsp. paprika

Combine the first 6 ingredients and chill for at least 2 hours.

Meanwhile, combine the walnuts, parsley and paprika; mix well.

Shape cheese into ball(s), and roll in the nut/parsley/paprika mix.

Serve with whatever crackers or bread that you like.

Dig in, and enjoy!

Makes one giant cheeseball or multiple smaller ones.

Filed under: Appetizers, Cheese, Parties

Chocolate Drizzled Cherry Bars

Jen — Sun, 03 Jan 2010 22:18:07 +0000

We clipped this recipe from a package of Land O’Lakes Unsalted Butter. We haven’t tried it yet, but how you can go wrong with this combination of ingredients?

Crumb Mixture:
2 cups all-purpose flour
2 cups uncooked quick-cooking oats
1-1/2 cups sugar
1-1/4 cups unsalted butter, softened

Filling:
1 (21-ounce) can cherry pie filling
1 tsp. almond extract

Drizzle:
1/2 cup semi-sweet chocolate chips
1 Tbsp. shortening

Heat oven to 350F. Combine all crumb mixture ingredients in a large bowl. Beat at low speed until mixture resembles coarse crumbs. Reserve 1-1/2 cups crumb mixture; press remaining crumb mixture into bottom of ungreased 13×9-inch baking pan. Bake for 15-20 minutes or until edges are very lightly browned.

Meanwhile, combine all filling ingredients in the same bowl. Spread filling over hot, partially baked crust; sprinkle with reserved crumb mixture. Continue baking for 27 to 32 minutes or until lightly browned.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 3 minutes). Drizzle over bars. Cool completely; cut into rectangles, diamonds, or squares.

Makes about 36 bars.

Posted in Chocolate, Clippings, Cookies & Bars, Desserts, Gift Ideas, Goodies, Holidays

Jim’s Turkey Chili

Jen — Sat, 02 Jan 2010 00:21:18 +0000

Jim created this recipe after combing through a few of our many cookbooks for inspiration for a good chili recipe. He combined what he considered the best of each one into a new recipe of his own. It’s become one of our favorite go-to dinners. With less liquid, it would also make an excellent Chili Con Carne dip to serve with chips.

This is a very flavorful chili that’s even better the next day after the flavors have a chance to blend. Adjust the seasonings to taste.

About 20 oz. ground turkey
1 medium to large onion, chopped
2 15-oz. cans diced tomatoes (UNDRAINED)
2 15-oz. cans kidney beans (DRAINED)
2-4 Tbsp. chili powder (adjust to taste)
1 tsp. ground cumin
3-4 cloves garlic, chopped
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 to 1/4 cup semi-sweet chocolate chips
Olive oil for frying

Brown meat, onion, and garlic in enough olive oil to cover bottom of pan. Add spices and chocolate chips and mix together until all ingredients are well blended.

Add tomatoes (undrained) and beans (drained) along with 1 can of water.

Heat thoroughly over medium heat, about 15-20 minutes, stirring often.

Serve with pasta or rice and a green salad full of raw veggies for a healthy, hearty meal. It’s even better the next day!

Makes about 6 servings.

Posted in Dips, Skillet Recipes, Soups & Stews, Turkey

Quick Dill Potatoes

Jen — Fri, 01 Jan 2010 20:42:08 +0000

These yummy potatoes are similar to mashed potatoes, but easier and, in my opinion, more flavorful. Instead of actually mashing the potatoes, you simply stir them with a little cream when they are finished cooking, and they mash right down while you are vigorously stirring. If you don’t have cream on hand, use milk with a little butter. This is a great company dish! Source: Better Homes and Gardens New Cook Book.

2-1/2 cups cubed pared potatoes (I use 5-6 small red potatoes)
2 Tbsp. finely chopped onion (or 1-1/2 tsp. dried)
1 tsp. salt
1/3 cup boiling water
1/2 cup light cream (I use 2% milk and 1 Tbsp. butter)
Dried dill weed (to taste)
Black pepper

In a saucepan with 1/3 cup boiling water, add the potatoes, onion, and salt. Cover and cook about 15 minutes.

Add light cream (or milk and butter); simmer 5 minutes, stirring occasionally (potatoes will be creamy with lumps). Sprinkle with dried dill weed and pepper to taste.

Serve immediately and enjoy!

Serves 4.

Posted in Potatoes & Rice, Side Dishes