Individual Recipes

DAY OUT OVEN STEW

1 ½ lb. stewing meat, trimmed and cut into chunks
1 cup cut up carrots
1 cup peas, frozen
2 chopped onions
1 tsp. salt
1 can cream of tomato soup
½ can water
1 large sliced potato
Mix all ingredients together or layer in a casserole.
Cover with a tight fitting lid.
Bake for 5 hours at 2750 F.
Yield: 6 servings
Serve with raw vegetables and crusty rolls- an easy but nutritious meal.

WILD RICE SOUP

Rinse and drain 1/3 cup uncooked wild rice.
Boil together: Rice with 4 cups water and 1 Tbsp. oil Reduce heat and simmer for 30 minutes.
In Dutch oven, sauté in ½ cup butter- 2 stalks chopped celery
2 chopped carrots
1 chopped medium onion
When almost tender, blend in ½ cup flour and cook, stirring 10 minutes. Add 3 cups chicken soup broth [using our bulk soup bases:1 tsp. for 1 cup water] and undrained rice.
Boil and then reduce heat, simmering 20 minutes until rice is tender.
Near the end, add 1 cup evaporated milk[2%] and season with rosemary, poultry seasoning and salt

MULTIBEAN SOUP

This is one of my favourite bean soup recipes from Chatelaine, January 1995
Step 1: In a large bowl, place and cover with water
1 ¼ cup mixed beans(1/4 cup of each kind- ex.black turtle,kidney,navy,yellow eye,black eye or beans of your choice).
Let soak overnight.
Step 2: In the morning, mix and set aside-
1/4 cup each green lentils, pot barley and split peas
Step 3: In a large saucepan, combine: 1 crushed garlic clove
2 large carrots, chopped
2 onions, chopped
2 celery stalks, chopped
Prepare 8 cups chicken stalk and pour 1 cup over the veggies.
Bring to a boil, uncovered, over medium heat.
Step4: Place barley mixture in a sieve, rinse under cold running water and drain.
Add to saucepan along with remaining stalk.
Add: 1-28oz. can tomatoes and juice drained beans
¼ tsp. Dried thyme
1 Bay Leaf
¼ tsp. each black pepper and cayenne.
Bring to a boil, skimming off the foam.
Cover and reduce heat to low- simmer stirring occasionally until the beans are tender,about 2-2 1/2 hours.
Stir in 1 sweet red or green pepper, chopped.
Simmer for 5 minutes and stir in ½ cup chopped parsley.
Serve with whole grain bread and a green salad
Refrigerate up to 3 days or freeze. Yield: 14 cups

BARLEY & BROWN RICE BAKE

This recipe is from “ Lighthearted Everyday Cookbook By Anne Lindsay. Rinse under cold water
½ cup brown rice
½ cup pearl or pot barley
In a saucepan, bring to a boil
2 ½ cups of water
Stir in rice and barley; cover and reduce heat; simmer for 40 minutes or until water is absorbed and rice is tender.
Grease 11 X 7” baking dish lightly oil, spread rice mixture in bottom.
In saucepan with small amount of boiling water, cook until tender crisp: 3 cups of sliced zucchini
2/3 cup of chopped onions
1 sweet green or yellow peppers, cut in strips.
Spread over rice mixture In small bowl combine and pour over vegetables:
2/3 cup water
½ tsp. sugar
1 tsp. dried basil or oregano
1/3 cup tomato paste
1 clove of minced garlic
Arrange tomato slices on top.
Cover and bake in 325 F for 25 minutes or until heated through. Sprinkle with ¾ cup mozzarella or cheddar cheese.
Bake uncovered for 5 minutes or until cheese melts

GREEN SPLIT SOUP

Ingredients:
• 1 Medium onion, chopped
• 2 Cloves garlic, minced
• 2 Stalks celery, sliced
• 3 Carrots, sliced
• 3 Potatoes, scrubbed and chopped
• 2 cups green split peas, picked through and rinsed
• 6 Cups vegetable broth.
• 1 Teaspoon marjoram
• 1 Teaspoon basil
• 1/2 Teaspoon parsley
• 1/2 teaspoon ground mustard
• 1/4 teaspoon black pepper
Combine Ingredients in the slow cooker and cook on low 6-8 hours or high 4-5 hours.
Serve with bread to dip and a garden salad.
Note: if you’re anxious to get soup on the table you can combine ingredients in a pot and simmer for about an hour until veggies are cooked and beans fall apart. Makes 6 servings.

WILD RICE CASSEROLE

2 cups of wild rice
1 medium onion
1 can beef broth
1 can cream of mushroom soup
½ lb. bacon
1 cup chopped celery
* shredded cheese
Method:
Boil rice in 6 cups of water and simmer for 1 hour.
Drain and rinse with cold water.
Fry bacon, chopped celery and onion. Add beef broth and warm through. Mix all ingredients together except cheese.
Cook 1 hour at 350o * top with shredded cheese for last 15 minutes Enjoy!!!

SQUASH SOUP

In a large saucepan,
heat 2 Tbsp. vegetable oil
Saute 1 large onion, chopped.
Add: 8 cups cubed carrots
3 cups peeled, cubed butternut squash
1 cup peeled, cubed potatoes
Cook the above for 10 minutes.
Add 3 cups chicken stock & 1 cup water.
Bring to a boil and cook for 25 minutes until veggies are soft.
Puree the soup in a blender or use an immersion blender.
Whisk in:
2 Tbsp. Dijon Mustard
½ tsp. salt
¼ tsp. pepper
Heat on Medium low, stirring until hot and enjoy!
Freeze and enjoy during the cold winter months.

POTATO SOUP

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water with 4 tsp. chicken soup base dissolved
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:*** Shredded cheese fried bacon bits chopped green onions
Directions: In large pot, boil potatoes in water 10 minutes. Drain and set aside.
In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.
Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
To the large potato pan, add milk, water, bullion, salt and pepper.
Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
Do not let mixture boil.
In small, heavy saucepan melt butter. Add flour and mix well.
Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
Stir in parsley, reserved potatoes, and cream.
Garnish with cheese, bacon bits, onions or all three. Serve hot! Source: Unknown

VEGETABLE LENTIL SOUP

In a large pot, over medium heat, cook 2 Tbsp. each butter & olive oil. Add
2 cups each diced onions, carrots, celery & 2 cloves Garlic, finely chopped.
Cook over medium-high heat about 5-7 minutes until tender, stirring occasionally
Add ½ cup fresh parsley,
1 tsp. each pepper, salt, dried oregano & cook for 3 minutes.
Stir in:
2 cups green lentils, rinsed
1 large can diced tomatoes with juice 8 cups vegetable or beef broth( 1 tsp. our soup bases to 1 cup water) Reduce heat and simmer for 10 minutes, stirring occasionally.
Add 2 cups water, cover & simmer for 20-25 minutes until lentils are tender. Pour 1/3 of soup into blender and puree until smooth.
Return to pot; stir until combined. Ladle into bowls.
Serve with crackers or crusty buns. From:2023 calendar Foodland Ontario

WILD RICE CASSEROLE WITH DRIED CHERRIES

In a large saucepan, melt1/3 cup of butter
Add and sauté until tender:
1 cup diagonally chopped celery
¾ cup chopped green onion
1/3 cup minced fresh parsley
Bring to a boil and add to above:
2 cups chicken broth
1 ¼ cups water
Add ¾ cup wild rice
1 tsp. salt
1 tsp. fresh marjoram
Cover and bake in casserole for 1 hour at 350oF
Stir in and cook for another 20 mins ½ cup long grain white rice
¼ cup water
Stir in 1 cup dried cherries at the end of cooking time.
All water should be absorbed and rice tender. Fluff casserole with a fork.

LENTIL & BROWN RICE SOUP

In a large pot, combine:
6 cups chicken stock
3 cups water
1 1/2 cups green lentils, cleaned
1 cup brown rice
1-28 0z. can diced tomatoes
3 carrots, chopped
1 celery stalk, chopped
3 garlic cloves, minced
½ tsp. each dried basil, dried oregano ¼ tsp. dried thyme
1 Bay Leaf
Bring to a boil and simmer, covered, stirring occasionally, until the rice and lentils are tender.
Stir in ½ cup minced parsley, salt and pepper to taste 1 Tbsp. cider vinegar[or Balsamic]
Discard Bay Leaf.
Soup is thick-thin with additional hot stock or water ,if desired.

SWEET & SOUR TURKEY

In 2 Tbsp. oil, sauté
2 cups each grated carrots, sliced celery, chopped onion
Drain a 14 oz. can pineapple tidbits into a cup and set fruit aside. Combine in a large saucepan:
Juice from pineapple with water to make 2 cups
5 Tbsp. cornstarch
2/3 cup brown sugar
1/3 cup vinegar
¼ cup soya sauce [I use Bragg’s All purpose seasoning]
Cook the sauce, stirring constantly until thickened.
Add the pineapple, vegetables and 4 cups chopped cooked turkey or chicken.
Heat and serve with rice.
FROM: Brunches & Lunches AND Suppers on the Go

JUNE'S RICE PUDDING

Mix together
½ cup short white rice with 2 cups milk in the top of a double boiler. Cook until tender and the milk is absorbed.
Add ½ cup raisins and 1/3 cup butter. In a bowl, combine:
3 eggs, beaten
½ cup white sugar
1 tsp. vanilla
¼ tsp. salt
2 cups milk
Stir the above mixture into the hot rice mixture.
Put into a greased 1 ½ quart casserole.
Sprinkle with your choice of nutmeg or cinnamon.
Set in the oven in a pan of hot water. Bake at 325F until set-silver knife comes out clean [approximately 45 minutes. It will be brown on top with a firm jiggle.
Enjoy! June was one of the best cooks in this area and this is truly a delicious recipe.
Many of her recipes I have used over the years and treasure them all.

RED BEANS & RICE NEW ORLEANS STYLE

In a non-stick skillet, heat over medium heat:
1 tsp oil and cook stirring often for five minutes 3 cloves garlic, minced
1 green pepper, chopped
2 onions, chopped
1 stalk celery, chopped
Stir in:
1 tsp thyme
½ tsp salt
½ tsp dried oregano
¼ tsp crushed red chili pepper
Pour in: 1 cup beef or vegetable stock Take 2 cups cooked kidney beans (prepare the evening before by soaking overnight and cooking in morning)
With fork, crush 1/3 of the beans
Add to skillet along with: ¼ lb lean ham, cubed- stir well
Bring to boil, reduce heat and simmer, stirring occasionally, for about 20 minutes or until thickened Serve over rice.
Garnish with parsley Yield: 4 servings