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Dear Senator,

 

You are too kind a soul!

 

Just got into your website and the soup/casserole recipes.  WOW!  There are some real beauts in there.

 

Cannot take without giving, so here is a recipes.  Potato-leek soup is a wonderful supper dish, eaten with some crusty French bread and that lovely butter a few mean spirited people would like us to foreswear. 

 

ENJOY!

Helga

 

Leek and Potato Soup

 

Ingredients

 

4-5 lbs (11 cups) washed, dried, sliced leeks -white and light green part only

1 small onion, finely diced

5 large potatoes, peeled and cut into 3/4" cubes

6  cups chicken broth

4 slices bacon, diced into fairly small pieces

4 Tbsp butter

1 Tbsp flour

2 bay leaves

1/2 cup sweet cream

salt and pepper to taste

 

Preparation

 

1)In a heavy saucepan, render bacon in the butter until cooked but not brown.

2)Add leeks and sweat over medium heat until soft, about 20 minutes.  Do not

allow to brown.  Dust with 1 Tbsp. flour and stir well. 

3)Add diced potatoes, chicken broth, bay leaves and some salt.  Cook just about 10 minutes, test potatoes for doneness.

4)Turn heat off, cover and let sit for 10 minutes. 

5)Remove bay leaves.

6)Season to taste with salt and freshly ground pepper. 

7)Stir in the cream. 

8)Serve with crusty french bread.

 

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Hey Dan and Debi,

 

Here are some recipes that I had my daughter, Rach type out for you. Bless her heart!!

 

If you have any questions, don't hesitate to ask. Most of these recipes are pretty easy to make and don't require too much time.  They are also SOFT foods for those of you who are concerned with that.   :)

 

PS...You may need to double the recipes if you have growing boys eating with you!!  :)      I usually double most of these for my family because they like seconds!

 

Deanna

 

 

This email came from my good friend and supporter Deanna. She sent about a weeks worth of recipes. They all sound so delicious I don't know where to start.

 

Thanks Deanna!

 

 

Breakfast Casserole

 

Ingredients

 

8 slices buttered bread

Crumbled bacon

6-8 slices Velveeta cheese

6 eggs mixed with 2 ½ - 3 cups milk

 

Preparation

 

      1) Place cubed bread in greased 9x13.

      2) Layer cheese and bacon or sausage on top.

      3) Pour eggs and milk over the top.

      4) Let set in fridge overnight.

      5) Bake at 350 for 45-1 hour.

 

( I make this for supper too!)

 

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Chicken Tetrazzini

 

Ingredients

 

2c. cooked chicken (boned)

1 lb. box cooked vermicelli

¼c. green peppers

½ onion

1 can cream of mushroom soup

½ c. chicken broth

½ t. salt, pepper

1¾ c. cheese (cheddar)

 

Preparation

 

1)     Mix altogether except 1c. cheese.

2)     Pour in 9x13 pan.

3)     Top with rest of cheese.

4)     Bake 350 for 30 min.

 

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Chicken Pot Pie

 

Ingredients

 

1 pkg. Frozen mixed veg.

2 T. chopped onion

½ c. corn starch or ¾c. flour

5 c. chicken broth (use 8 or 9 chicken cubes to 5 cups water)

1 c. milk

2 c. boned cookie chicken

 

Preparation

 

1)     Bring Frozen veggies and onion to a boil and cook about 5 min.

2)     Slowly mix flour OR corn starch with milk until there are no lumps.  Add to broth to thicken it.   

3)     Add chicken and season to taste  with salt, pepper, thyme, garlic.

4)     Pour into 9x13 pan.

5)     Make 1 or 2 boxes of Jiffy Biscuit Mix (Depending on how thick you like the crust) 

6)     Roll out in rectangle shape.

7)     Place on top of chicken.

8)     Bake till golden on 350.

 

  ** I don't add extra salt because the chicken cubes contain a lot of sodium already.)

 

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Turkey or Chicken Alfredo

 

Ingredients

 

6 oz. Fettuccini noodles

3 T. marg.

3 T. flour

½ t. basil

1 t. salt

1/8t. pepper

2  1/2 c. milk

2 ½ c. cooked chopped turkey or chicken

1 oz. frozen broccoli (thawed)

¾ c. parmesan cheese

 

Preparation

 

1)     Cook pasta according to direction, drain

2)     Melt marg in sauce pan. Blend in flour, basil, salt, pepper. Add milk all at once. Cook till thick.

3)     Stirring, cook 1 min more.

4)     Stir in meat, broccoli and ½c. cheese.

5)     Add noodles. Toss well.

6)     Spoon into greased 9x13 cover

7)     Bake 350 for 20 min.

8)     Sprinkle with remaining cheese.

9)     Bake uncovered for 5 more min.

 

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Beef and Noodles

 

Ingredients

 

16 or 18 oz. Reames frozen noodles (cooked and drained)

2 lb. chuck roast

2 cans cream of mushroom soup

1 can beef broth or milk

½ stick oleo (melted in pan)

½ carrot grated (for color)

Slices of Velveeta to cover entire casserole

 

Preparation

 

1) Put ½ mix in buttered pan and cover with Velveeta cheese. 

2) Place rest of noodles on top with more slices of cheese.

3) Cover with foil, bake 350 for 40 min.

 

 ***(Sometimes I don't layer this.....I just pour it all in a pan and lay the cheese slices across the top and bake it.)

 

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Broccoli & Chicken Casserole

 

Ingredients 

 

            2 c. crushed herb seasoned stuffing

2 cans cream of chicken soup.

½ c. Miracle Whip or Mayo

1 c. shredded cheddar cheese

2 c. dices cooked chicken

1 pkg. frozen chopped broccoli (Cooked, but still firm)

1 can sliced mushrooms (drained)

1 can sliced water chestnuts (drained)

      

Preparation

 

1) Spread 1 ¼ cups crushed stuffing in greased 9x13 pan-comb.

2) Soup, mayo, and cheese with 1/4 c. chicken broth.

3) Spread about half of broccoli, mushrooms, and chestnuts.

4)Spread rem. Soup over the top.

5) Sprinkle with remaining bread stuffing on top.

6) Cover with foil—bake at 350 for 30 min. Uncover and continue baking for 15-20 min. 

 

 

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Taco Soup

 

Ingredients

 

     1# ground beef

     1/2 c. chopped onion

     1 can kidney beans (15oz)

     1 can pinto beans (15 oz.)

     1 can Niblet corn (15 oz.) drained

     1 can diced tomatoes (15 oz.)

     1/2 c diced tomatoes with chilies

     1 can stewed tomatoes

     1/2 pkg Hidden Valley Ranch Dressing

     1 TBSP. Taco Seasoning Mix (you may want to sue more)

 

Preparation

 

1)     Brown the ground beef with the onion and drain.

 2) Add the ingredients to the meat and cook for 1 hour on

     stove top or all day in crock pot on low.

 

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This recipe came to us originally from DeLoris Magers. Gwen Ennen passed it along to us so we could share it with everyone else…Enjoy!

 

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Mock Turtle Soup

 

Ingredients

 

¼ # Bacon, sliced in ½” pieces

1 lg onion, chopped

1-2 stalks celery, chopped

1 lg can tomatoes, undrained

2 cups water

3 beef bouillon cubes or equiv granules

1 potato, cubed

2 bay leaves

¼ t lemon pepper

1-2 cups cooked cubed chicken or turkey

1 t creole seasoning

½ cup dry sherry

Salt & pepper to taste

 

Preparation

 

1)     Sautee bacon until lightly browned.

2)     Add onion & celery.

3)     Sautee until tender

4)     Stir in potato, tomatoes with juice, bay leaves, lemon pepper, chicken, water & bouillon cubes.

5)     Bring to a boil

6)     Cover & simmer 15 minutes.

7)     Remove bay leaves

8)     Add salt, pepper, & creole seasonings

9)     Simmer and add sherry just before serving

 

You may substitute any kind of cubed meat including smoked sausage, firm fish, or shrimp. If using shrimp, add 10 minutes before serving so they do not get mushy. If you are lucky enough to have turtle available, by all means, use the real thing!

 

Recipe from Bobbie Reck

 

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Potato Soup

 

Ingredients:

5 baking potatoes

2 tbls powdered chicken bouillon

1/2 white onion - chopped finely

2 tbls butter

1 tbls bacon grease

2 tbls flour

1/2 qt heavy whipping cream parsley

1 can cream of celery soup (condensed) milk salt/ pepper

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Swedish Meatballs

 

Dan I have a recipe for you. It has become a family one to be passed around. It may not sound good but it is very good.

 

Ingredients

 

      2lbs ground chuck  

      2cups bread crumbs 

      1pkg onion mix

      1/2 teaspoon salt & pepper

      2 eggs

 

      Mix this all together.

      Make the meatballs.  

      Cook for about 1/2 hr on 375

 

Sauce

 

     32 oz can of sauerkraut  

     1 can cranberry sauce 

     1 bottle of chili sauce 

     1 cup brown sugar 

     1 bottle of water from Chile sauce bottle.

 

Preparation

 

Stir up very well. 

Drain the meatballs and put the sauce on top of them.

Cook for 1 1/2 hrs.

You can put cheese on top when almost done. It is to your taste.

 

I hope this finds you doing well. I hope you get the Governor.  He deserves, it he really does. Thanks For all you do Dan. 

 

Friends

 

Sharon Vining

 

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Brown Jug Cheese Soup

 

Ingredients:

 

4 cubes chicken bullion

1 cup chopped onions

6 cups water

1 cup chopped celery

3 cups raw, cubed potatoes

16-20 oz pkg of California Blend Veggies

 

Preparation:

 

Cook all above of 30 minutes or until tender

 

Add 2 cans Cream of Chicken Soup

And 1 lb Velveeta Cheese

 

Low heat until cheese melts & stir frequently

 

 

This is a soup recipe from a friend. She made some for me while I was at home with my jaw situation. I blended it and it was outstanding. I will definitely be trying it when I don't have to blend it. Enjoy, I did!

 

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Onion Wine Soup-Nancy Reagan

 

Ingredients:

• 5 large onions, chopped

• 4 Tbsps. butter                

• 5 cups beef broth

• 1/2 cup celery leaves, chopped

• 1 large potato, peeled and sliced

• 1 cup dry white wine

• 1Tbsp. wine vinegar

• 1 tsp. Granulated sugar

• 1 cup light cream

• 1 Tbsp. Parsley, minced

• Salt and pepper to taste

 Preparation:

 

In a large heavy soup pot, cook the onions in the butter over moderate heat, stirring constantly, until the onions are soft and translucent. Add the beef broth, celery and potato. Bring to a boil. Lower the heat, cover and let simmer for 20 minutes. Puree the soup in batches in a food processor or blender; return to soup pot. Stir in wine, vinegar and sugar. Bring to a boil, lower heat, cover and let simmer for 5 minutes. Turn off the heat, stir in the cream, parsley and salt and pepper. Heat gently to serving temperature, but do not boil. Ladle into soup bowls.

 

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Kielbasa Soup

 

Ingredients:

 

1 carton chicken broth ( I used 3- 14 oz. cans.)

½ package of Kielbasa

Celery – diced

Carrots – sliced

Onion- diced

1 can Great Northern white beans, un-drained

½ bag shredded cabbage

 

 Preparation:

 

Cut up Kielbasa into bite-sized pieces.  Sauté.  Add carrots, onion, and celery.  Sauté for about 5 minutes.  Add broth.  Simmer until carrots and celery are semi-soft.  Then add the beans and the cabbage.  Continue to simmer until vegetables are soft.

 

This recipe came from Pat, a very sweet person and friend from Washington, IL. I have not tried it yet, but it sounds delicious. I will be giving it a go and report back.

 

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Italian Casserole

 

 Ingredients

 

            1 package egg noodles

            1 med onion chopped

            2 lbs ground beef

            1 large jar spaghetti sauce

            1 package mozzarella cheese

            1 package cheddar cheese

            2 eggs lightly beaten

 

Preparation

 

1) Cook noodles according to directions on package. 

2) Brown ground beef and onion, drain. 

3) Mix cheese together in bowl with eggs, set aside. 

4) Combine cooked noodles, beef and spaghetti sauce. 

5)Layer noodle mixture and cheese in a 9x13 pan. 

6)Bake for 30 minutes at 350 degrees.

 

I have found that you usually end up with more than what will fit in a 9x13 pan.  So I usually use 1/2 package of noodles and a package of hamburger between 1 and 2 pounds.  I also usually skip the eggs - makes for an easier clean up! 

 

Let me know what you think after you try it! 

 

Tara

Vandalia IL

 

 

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I saw Tara at the Birthday Roast for Rep. Ron Stephens. She is Rep. Stephens legislative assistant. She told me about this cassserole that night. Now that I have the recipe, I can’t wait to try it out!

 

Thanks Tara!

 

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Cheesy Vegetable Soup  

 

4 chicken bouillon cubes

1 quart water

1 cup diced celery

1 cup diced onion

 

Cook, covered for about 20 minutes.

 

Add:

1 (16 oz.) package frozen mixed vegetables (with carrots)

3 ½ cups cubed raw potatoes

 

Cook, covered, until vegetables are tender.

 

Add:

2 cans Cream of Chicken soup (undiluted)

1 pound cubed Velveeta cheese

 

Heat until the cheese is melted.

 

This makes 3 quarts of soup.

 

This is another recipe that came from Pat in Washington, IL. I have not tried this one either, but it sounds as delicious as the other.

 

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Tortellini, Spinach and Tomato Soup

 

Ingredients:

 

2 T unsalted butter

6 to 8 cloves garlic

4 cups low-salt chicken broth

6 ounces fresh or frozen cheese tortellini (or more)

14 ounces canned diced tomatoes, with their juice

10 ounces spinach, washed, stemmed, coarsely chopped

8 to 10 basil leaves, coarsely chopped Parmesan, grated

 

Preparation:

 

Melt butter in large saucepan over medium-high heat.  Add garlic and sauté until fragrant, about 2 minutes.  Add broth and bring to boil.  Add tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.  Add tomatoes and juice, reduce heat to simmer and cook just till pasta is tender.  Stir in spinach and basil and cook until wilted, 1 to 2 minutes.  Serve with Parmesan.

2 garlic heads
8 tablespoons extra-virgin olive oil

2 cups chopped leeks
2 cups chopped onions
1/3 cup chopped celery
4 teaspoons ground coriander
3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces
8 cups (or more) vegetable stock or chicken stock

2 cups sliced shallots (about 10 large)

 

Preparation:

 

Preheat oven to 350°F. Rub garlic heads with 1 tablespoon oil. Place in small baking dish; cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic; squeeze out roasted garlic and reserve.

 

Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes. Add coriander; stir 2 minutes. Add potatoes; stir 2 minutes. Add roasted garlic and 8 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender. (Can be made 1 day ahead. Cool slightly. Chill, then cover.)

 

Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes.

 

Bring soup to simmer in heavy large pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls. Top with caramelized shallots.

 

1 pound asparagus, cut into 1-inch pieces
1 1/2 teaspoons butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 teaspoon salt
2 3/4 cups low-sodium chicken broth
White pepper
Pinch of nutmeg (optional)
1 tablespoon pine nuts

 

Preparation:

 

Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 1 cup asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes. Add salt. Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Purée broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.

Ingredients:

 

Three 19-ounce cans white beans, rinsed well in a sieve
1/4 teaspoon dried tarragon
2 cups chicken broth
2 cups thinly sliced washed white and pale green part of leek
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
3/4 cup half-and-half
1 tablespoon fresh lemon juice

 

Preparation:

 

In a blender purée the beans in batches with the tarragon and the broth and strain the purée through a fine sieve into a bowl, pressing hard on the solids. In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden. Add the purée, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.