Peggy's Cauliflower Soup

Cauliflower Soup

1 medium head cauliflower, broken into florets

1 large carrot, sliced

1 stalk celery

2-1/2 cups water

2 teaspoons better than bouillion vegetable soup base, added to taste

Savory spice shop - Nantucket rosemary Citrus Poulty Rub - to taste

3/4 teaspoon salt, to taste

1/8 teaspoon pepper

2 cups 1% milk

1/2 brick cream cheese

Cooked vegetables in soup base and water until tender.  Stick blender to remove large pieces but still with some texture. Stir in remaining ingredients. 

Thickened with cornstarch and water.

Peggy's Tomato Soup

1 medium white or yellow onion

Couple celery stalks 

Three 14.5-ounce cans diced tomatoes with garlic or whatever you prefer

6 Tablespoons Butter

3 to 6 tablespoons sugar 

1 or 2 tablespoons Better than bouillon vegetable base

Freshly ground black pepper 

1 can diced green chililes

1 1/2 cups heavy cream -

A little Pesto

Cavenders all purpose Greek Seasoning - to taste

added more vegetable base when tasting and seasoning the soup.

cooked onion in butter and vegetable soup base.  While cooking - put cans of dices tomatoes with garlic and onion and green chilies and blended with stick blender.  When onions are translucent add onion mixture to the tomatoes.  Add salt and pepper, sugar, more vegetable soup base and Greek seasoning.

Used stick blender to pulverize but left it a little chunky

Blue Ribbon Lasagna

Salt Lake Junior League Original Cookbook

1 lb. ground chuck beef
2 onions chopped
1 can (28 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 bay leaves
2 tablespoons oregano
2 tablespoons parsley
2 tablespoons basil
2 cloves garlic, minced
1 teaspoon salt
pepper
1 package (16 oz.) lasagna noodles
1 lb. cottage cheese
2 eggs
1 lb. grated Mozarella cheese
1 lb. grated Monterey Jack cheese
Parmesan cheese

Brown beef.  Add onions and cook until transparent.  Stir in tomatoes, tomato sauce, tomato paste, bay leaves, oregano, parsley, basil, minced garlic, salt and pepper.  Simmer 2 hours.  Meanwhile, cook noodles as directed on package.  Drain. Set aside.  Combine cottage cheese and eggs.  Set aside.  Combine Mozarella cheese and Monterey Jack cheese.  Grease 9" x 13" pan and 9" x 9" pan.  Using half of each layer first noodles, then meat sauce, then cottage cheese mixture, and finally grated cheeses.  Repeat with remaining halves.  Sprinkle top with grated parmesan cheese.  Bake at 350 degrees for 45 minutes.   Yield: 6 to 8 servings

Freezes well.   For a quick version use a jar of spaghetti sauce.

For Gluten Free - use gluten free noodles.

Can also use uncooked noodles.

Cuban Black Beans and Rice

Ingredients:
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
I cup water
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro


Directions:
1.Cook the rice according to the package directions.
2.Meanwhile, heat the oil in a saucepan over medium-high heat.
3.Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. 
4.Stir in the cumin and cook for 1 minute.
5.Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
6.Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro. 

Pumpkin Buttermilk Bundt Cake with Brown Butter Icing

From The Baker Chick Website

ingredients

For Cake:

·        2¼ cups all-purpose flour

·        2 teaspoons baking powder

·        1 teaspoon baking soda

·        2½ teaspoons cinnamon

·        ½ teaspoon nutmeg

·        ¼ teaspoon ginger

·        ¼ teaspoon cloves

·        ½ teaspoon salt

·        1¼ cups canned solid-pack pumpkin

·        ¾ cup well-shaken buttermilk

·        1 teaspoon vanilla

·        1½ sticks (3/4 cup) unsalted butter, softened

·        ¾ cup granulated sugar

·        ½ cup dark brown sugar (light would be fine too)

·        3 large eggs

Icing:

·        1 stick of butter, browned

·        2 cups of powdered sugar, sifted

·        2 teaspoons vanilla extract

·        2-4 tablespoons milk

instructions

1.      Preheat oven to 350F. Spray or generously butter a 10 inch bundt cake pan and dust with flour, set aside.

2.      In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.

3.      In another bowl, whisk together the pumpkin, buttermilk and vanilla.

4.      In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined.

5.      Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don't overmix.

6.      Spoon batter into prepared pan and smooth top with the back of a spoon. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Invert and cool for at least 30 minutes on a wire rack before icing.

For the icing:

1.      Pour the browned butter into a bowl and whisk in the 2 cups sifted powdered sugar and vanilla, stirring until smooth. Add the milk, a tablespoon at a time until the desired consistency is achieved.

2.      Drizzle over the cake and serve warm, at room temperature or even cold from the fridge. (This cake tastes even better on days 2 and 3!)

Yield: 1 10 inch bundt cake

I baked in mini flute pans and it worked great.  Baked for 20 Minutes. 

Raspberry Layered Jello

Grandma Bradley Favorite

2 packages (regular size) Raspberry Jello
1 1/2 cups boiling water
2 packages thawed frozen raspberries (in a small box)
2 cups crushed pineapple
2 mashed bananas
1 cup sour cream


Dissolve jello, add raspberries and pineapple (drained into a strainer, stir around, you want it dry) fold in mashed bananas.   Put 1/2 mixture into 8x10 pan and set until firm.   Spread sour cream on, then add rest of jello mixture and set until firm.

Hot Punch (Waissal)

A Favorite of Grandma Bradley's

2 1/2 cups water
1/2 cup sugar
Boil together 5 minutes.

Put in bag or tea infuser (or just let them float free)
2 sticks cinnamon
8 whole allspice
10 whole cloves
1 stick ginger
Simmer 20 minutes & remove spice bag, then add:
1 can frozen orange juice
1 can frozen lemonade
2 quarts apple cider
Add juice cans full of water once.  Heat and serve