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| Katie, Business Office |
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4 large baking potatoes 12 slices bacon, cooked, crumbled and divided
2/3 c. butter or margarine 1½ c. (4 oz.) shredded cheddar cheese
2/3 c. flour 1 (8 oz.) ctn. sour cream
¾ tsp. salt
½ tsp. pepper
6 c. milk
4 green onions, chopped and divided
Cook and cool potatoes, cut in halves, scoop out pulp and set aside. Melt butter in heavy pan, add flour, stir until smooth and cook 1 minute. Gradually add milk; stir constantly. Cook over medium heat, stirring constantly until thick and bubbly. Add pulp, salt pepper, 2 teaspoons green onions, ½ cup bacon and 1 cup cheese. Cook thoroughly until heated through. Stir in sour cream, extra mild, if needed for desired consistency. Serve with remaining onion, bacon and cheese sprinkled on top. |
Charleston's Baked Potato Soup | |
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| Hether, Marketing |
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1½ cans chicken broth 4 c. cubed potatoes
½ c. water ½ tsp. pepper
1 Tbsp. onion, minced 1/8 tsp. parsley
5 Tbsp. butter, melted Crisp cooked bacon for garnish
½ tsp. salt Shredded cheese for garnish
2 c. half and half
1/8 tsp. oregano
In a large pan mix broth, water, oregano and parsley. Bring to a boil and simmer for 5 minutes. Add melted butter and slowly stir in flour. Add salt, pepper and half and half. Cook until bubbly; add potatoes. Cook until done over low to medium heat, stirring occasionally. Garnish with chopped onion, crisp cooked bacon and grated cheese. |
Chilled Pear Soup
Makes 4 Servings
8 pears - peeled, cored and diced
2 cups water
¼ teaspoon salt
½ teaspoon ginger
Mint leaves, fresh
Strawberries for garnish
Bring pears, water and salt to a simmer. Add the ginger and simmer for 3-5 more minutes. Allow to cool, puree the mixture and chill. Serve garnished with the mint leaves or strawberries.
Cucumber Sea Vegetable Salad | |
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5 large cucumbers, peeled in strips and sliced thin ¼ c. brown rice vinegar
Handful Dulse ¼ c. Mirin sweet rice wine
Handful Laver 1 tsp. toasted sesame oil
Handful Alaria 1 Tbsp. tamari
¼ c. lightly toasted sesame seeds
Soak sea vegetables in water for 15 minutes or until soft. Drain well. Whisk together liquid ingredients. Combine cucumbers, sea vegetables and sesame seeds. Add liquid ingredients and gently toss until well coated. Chill. |
Fennel Salad
Makes 4-6 Servings
Mixed salad greens - ½ cup per portion
Fennel bulb - 1 medium sliced julienne
1 medium orange cut into sections
1 medium cucumber cut on the bias
1 medium carrot cut on the bias
Cherry tomatoes (4 per salad)
Wash salad greens lightly and spin dry. Place salad greens on plate and arrange cucumber, carrot, oranges and tomatoes around salad greens. Lay fennel around top of salad and top with your favorite dressing. Garnish with fennel top.
Jicama Slaw Orange Salad / Lime Honey Dressing
Makes 6 Servings
1½ cups Jicama, julienned
6 oranges
2 red onions
½ cup chopped parsley
Peel oranges and cut crosswise into 4 slices. Peel and slice onion crosswise into 12 very thin slices. Place the bottom slice of an orange in the middle of a salad plate. Place one slice of red onion on top of the orange slice. Sprinkle small amount of jicama on top of the red onion then a small amount of parsley on the jicama. Spoon a small amount of honey lime dressing on top of parsley. Put the next slice of orange on top and repeat process for every slice of orange except for the top. Spoon extra dressing on top of orange to run down sides onto plate. Garnish with sprig of parsley.
Lime Honey Dressing
¼ cup olive oil
¼ cup raspberry vinegar (optional)
¼ cup salad oil
¼ cup fresh lime juice
½ teaspoon cayenne pepper
¼ cup honey
¼ cup finely chopped parsley
Salt and pepper to taste
Whisk all ingredients together in a small bowl to combine. Set aside until ready to serve.
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Makes 6 Cups
8 cups cabbage, grated
¼ cup carrot, grated
2 Tablespoons onion, minced
1/3 cup Splenda (granular)
½ teaspoon salt
1/8 teaspoon pepper
¼ skim milk
½ cup fat free mayo
¼ cup buttermilk
1½ Tablespoons white vinegar
2½ Tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). This is easier if you use a food processor. Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion, mix well. Cover and refrigerate for at least 2 hours before serving.
1 cup = 1 point on the Weight Watchers® program |
Potato Leek Soup
3 medium sized leeks whites only – chopped
1 medium onion – diced
2 Tablespoons chopped garlic
2 Tablespoons butter
4 medium sized potatoes – diced
4 cups of chicken stock or water
½ cup heavy cream
½ Tablespoon chopped parsley
½ Tablespoon chopped bacon
Sauté leeks, onion, and garlic in saucepan for 3-4 minutes. Add chicken stock or water and potatoes. Simmer vegetables for 15-20 minutes or until tender. Once tender put all into a blender and puree until smooth. Pour back into saucepan; add cream and season with salt and pepper. Serve hot and garnish with chopped parsley and chopped bacon.
Southwest Grilled Chicken Salad | |
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1 bag of packaged romaine lettuce
1 package cooked chicken breast strips
1 can (15 oz.) no salt added corn
1 can (15 oz.) black beans
¾ c. 2% milk shredded cheddar cheese
Salsa
Light sour cream (optional)
Rinse lettuce and then black beans in colander over the sink. Place about 2 cups lettuce on each plate. In a separate bowl, mix rinsed black beans and corn together. Pour about ¾ c. of bean and corn mixture on lettuce. Then place 3-4 strips of chicken on lettuce and sprinkle with ¼ c. shredded cheddar cheese. Top with desired amount of salsa and light sour cream.
Serves 2-3
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2 star fruit
2 kiwis
2 bananas
1 cup mango fruit nectar
1 cup low fat vanilla yogurt
Peel kiwi and banana, cut into medium size pieces. Slice star fruit into ¼-inch thickness. Combine all fruits in bowl. Add nectar over mixture. Refrigerate for 3 hours. Top with vanilla yogurt. |
Tomatillo and Corn Soup
Makes 8 Servings
1 Tablespoon plus 1 teaspoon of olive oil
1 medium onion chopped
5 tomatillos (1-1/3 cups) husked and quartered
3 Tablespoons chopped garlic
5 cups fresh or frozen corn kernels
4 cups of chicken broth
2 Tablespoons chopped cilantro
1 cup diced red peppers
4 oz. chopped jalapenos
1 Tablespoon sugar
Cilantro sprigs for garnish
In a large stockpot, heat 1 Tablespoon of olive oil over medium to high heat, add onion, tomatillos and garlic. Cook until beginning to soften, about 5-10 minutes. Stir in 4 cups corn, 3 cups of broth and chopped cilantro. You can puree this mixture using an immersion blender or in batches using a blender.
Wipe out the pot, and then heat the remaining 1 teaspoon of oil over medium heat. Add the bell pepper and cook until softened. Return the puree mixture to pot and bring to a simmer. Stir in chilies, sugar, remaining corn and broth. Bring to a boil, reduce heat to low and simmer for about 15 minutes. Season with salt and pepper (soup can be prepared up to 2 days ahead, cover and chill).
Ladle soup into bowls, garnish with cilantro and serve.
To keep a more chunky soup do not put soup into blender and add all the ingredients in the first stage of cooking and omit the 1 teaspoon of olive oil. Let the soup cook for about 30-45 minutes until the tomatillos are softened.