CookbookProduceRecipesA-C

Karen House Catholic Worker


	Home About Karen House About the Catholic Worker The Roundtable Get Involved Directions Resources		Karen House Cookbook General Recipes Use the 'find on this page' button under 'edit' to easily get to the recipes below: Apples Asparagus Avocados Bananas Blueberries Beans, Green, Black and White Beets Broccoli Cabbage Carrots Cauliflower Celery Corn		Download Cookbook by clicking image above (large file - it takes a minute!) Check out the Recipes: Table of Contents Donation Guide General Recipes Apples - Corn Cucumbers - Peaches Pears - Tomatoes

	Karen House: 1840 Hogan St. Saint Louis, MO 63106 Contact Us: 314.621.4052		Apples 1. Ideas for Serving As a snack, quarter apples, fan them on a plate. Add a tablespoon of peanut butter, and drizzle a little lemon juice over the apples to prevent browning. See General Recipes for fruit salad recipe, No Skill Fruit Tart, Mixed Fruit Crisp. See “carrots” for “Apple, Carrot, Or Zucchini Cake” recipe


	2. Recipes Apple Crisp The oats make this dessert crisp a bit healthier than an apple pie. Ingredients 24 tart apples - cored, and sliced (peel if desired) 2 cups butter at room temperature 4 cups all-purpose flour 4 cups white sugar 4 cups quick-cooking oats 1/2 cup ground cinnamon, divided Directions 1. Preheat oven to 350 degrees F 2. Place apples in a baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. 3. Sprinkle over apples. Sprinkle with remaining 1 tablespoon cinnamon. 4. Bake about 50 minutes, until lightly browned and apples are tender. Apple Sauce Ingredients 20 apples - peeled, cored and chopped 3-3/4 cups water 1-1/4 cups white sugar 2-1/2 teaspoons cinnamon Directions In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Apple Spiced Cookies Egg and milk free; makes 36 cookies. Ingredients 4 cups sifted flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2 teaspoons ground nutmeg 1 cup shortening 2-2/3 cups packed brown sugar 2/3 cup apple juice (water might be ok?) 2 cups chopped apples 2-3/4 cups and 3 tablespoons chopped walnuts (optional) 2 cups raisins Directions 1. Preheat oven to 400. 2. Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick. 3. Stir in nuts, apples and raisins. Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. 4. Bake 8 to 10 minutes. Let cool slightly, remove from cookie sheet. Pork Chops and Apples KHouse community member Katherine’s favorite childhood dish. Serves 28. Ingredients 28 pork loin chops, trimmed 7 onions, sliced 21 apples, sliced 7/8 cup honey 7 lemons, juice 1 1/4 tablespoons ground cayenne pepper 1 1/4 tablespoons allspice (I use 1 t) 1 1/4 tablespoons cinnamon (I use 1 t) 1 1/4 tablespoons salt 1 3/4 cups water Directions Preheat oven to 350. Place pork chops in single layer in large baking dish. Saute onions and place on top of chops. Place apple on top then add honey and lemon juice, cayenne, allspice, cinnamon and salt. Pour water around the edges. Cook covered for 1 hour or until chops are cooked through. Asparagus See General Recipes for Egg frittata, Fried Rice/Stir Fry, or Three Cream Sauces for Pasta Ammon’s Easy Asparagus Rinse and cut off 1-2 inches of the bottom. Toss with oil, salt and pepper. Grill on stovetop, or bake in oven at 425 for 10-15 minutes – until you can cut through one stalk without a lot of work. Asparagus and Beef Stir Fry Ingredients 7 pounds boneless beef sirloin steak 3/4 cup and 2 tablespoons cornstarch 12 cups Beef Broth 3/4 cup and 2 tablespoons 1/4 cup and 3 tablespoons packed brown sugar 1-3/4 teaspoons garlic powder 7 pounds asparagus, cut into 2-inch diagonal pieces (substitute broccoli if desired) 14 large portobello mushrooms, sliced 28 cups hot cooked regular long-grain white rice OR 2 packages noodles, cooked Directions 1. Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside. 2. Cook beef on stovetop until browned. 3. Add asparagus, mushrooms. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice or noodles. Avocados Add avocado (or guacamole) to burritos, tacos, also goes great on toast! Green Revolution Guacamole Serves about 18 people, depending on how much they love guac! Ingredients 9 avocados - peeled, pitted, and mashed 1 tablespoon salt 1-1/2 cups diced onion 6 tomatoes, diced (or ½ cup of salsa) 1 tablespoon powdered garlic (or 4-5 cloves) 3 pinches cayenne or chili pepper Optional 3 lime, juiced (optional, lemon juice is ok too) 1/2 cup and 1 tablespoon chopped fresh cilantro 1 Tablespoon cumin 2 Tablespoons Worcestershire sauce, or to taste Directions Mix everything together in large bowl and serve immediately. Sprinkle with lemon juice and keep avocado pit in the bowl if serving later. Avocado in Sandwiches BLT with avocado - spread avocado onto your normal BLT. Best when toasted or grilled. Also, tortillas are a fun substitute for bread. Turkey with avocado – Grill turkey sandwiches with avocado spread. Add cheese, tomatoes, lettuce, etc. Bananas See general recipes for fruit salad, and No Skill Fruit Tart, Mixed Fruit Crisp. Raspberry Banana Bread Substitute blueberries, blackberries or strawberries for the raspberries! Makes 2 loaf pans. Ingredients: 1 cup mashed ripe bananas 1 3/4 cups flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 2 eggs 1/2 cup vegetable oil 1/3 cup water 1 cup whole raspberries 1/2 cup chopped walnuts Directions In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Combine the two bowls just until moistened. Fold in raspberries and walnuts. Pour into two greased loaf pans. Bake at 350 for an hour, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Easy Banana Bread Makes three loaf pans. Ingredients 7 cups mashed overripe bananas 6 cups all-purpose flour 1 tablespoon baking soda 3/4 teaspoon salt 1-1/2 cups butter 2-1/4 cups brown sugar 6 eggs, beaten Optional: 2 Cups chocolate chips!!! also, chopped nuts or raisins Directions 1. Preheat oven to 350. Lightly grease three loaf pans. 2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. 3. Stir banana mixture into flour mixture. Pour batter into prepared loaf pan. 4. Bake in preheated oven for an hour, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Brazilian Bananas Serves 12. Ingredients 6 medium bananas, halved lengthwise 1/2 cup fresh orange juice 1 tablespoon fresh lemon juice 1/2 cup white sugar 1/8 teaspoon salt 2 tablespoons butter 1 cup flaked coconut Directions 1. Preheat the oven to 400. Butter a baking dish. 2. Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter. 3. Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving. Beans, Green See General Recipes for Stir Fry, Frittata, Pot Pie, Shepherd’s Pie Healthy Green Bean Casserole Ingredients 12 Cups fresh green beans, trimmed and cut 4 cans reduced-fat cream of mushroom soup 3 cups milk (skim is best) To Make Frazzled Onions: 4 large onions flour salt cooking spray Directions Add some water to a pan and cook beans until almost tender. While they are cooking, make the frazzled onions. Peel onion, cut in half, slice very thin. Spread out and salt them. Put some flour in a ziplock bag, add the onions, and shake until they are all coated. Shake off excess, and cook in skillet until brown and crisp. Drain green beans and mix with the soup, milk, salt and pepper and half of the crisp onions. Bake at 350°F for about 10 minutes then top with the rest of the onions and cook another 5 minutes. Oven Roasted Green Beans Ingredients 1 pound green beans (3 cups), stem ends snapped off 1 tablespoon olive oil Table salt and ground black pepper Directions Pre-heat oven to 450. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Roast 10 minutes, then move beans around, and roast 10 more minutes, until the beans are dark golden brown in spots and have started to shrivel. Adjust seasonings with salt and pepper. Blanched Green Beans This is the best way to enjoy the taste of very fresh green beans. Blanching means to plunge foods into boiling water, then to remove and place in ice water. Directions Rinse green beans and snap off ends. Make sure all the pieces are similar in length so they cook evenly. Bring large pot of water to boil. Plunge the green beans into the boiling water for 3-5 minutes. Check for doneness. Immediately drain the green beans in a colander and plunge them into ice cold water to bring the temperature down. The beans should spend as much time in the cold water as in the hot. Drain/dry the beans well before using. Beans, Black and White See General Recipes for Veggie Chili See “Greens” for Winter Kale Soup, Swiss Chard with Garbanzo Beans and Tomatoes See “Pumpkin” for Black Bean and Pumpkin Quesadillas Black Bean and Salsa Soup Uses a blender. Ingredients 14 cans black beans, drained and rinsed 10-1/2 cups vegetable broth 7 cups chunky salsa 2 tablespoons and 1 teaspoon ground cumin OPTIONAL: 1-3/4 cups sour cream 3/4 cup and 2 tablespoons thinly sliced green onions Directions 1. In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. 2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. 3. Ladle soup into bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. Classic Ham and Bean Soup Use with leftover ham hocks after a holiday meal. Ingredients 3 pounds dry great Northern beans 24 cups water 1-1/2 teaspoons salt 3 ham hock 3 cups chopped carrots 1-1/2 stalks celery, chopped 3 cups chopped onion 1 tablespoon minced garlic 1 tablespoon mustard powder 6 bay leaves 6 cups chopped ham 1-1/2 teaspoons ground white pepper Directions 1. Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. 2. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. 3. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste. Black Bean Chili Ingredients 1/4 cup and 1 tablespoon vegetable oil 5 onion, diced 10 cloves garlic, minced OR 5 tsp garlic powder 5 pounds ground turkey 15 (15 ounce) cans black beans, undrained 5 (14.5 ounce) cans crushed tomatoes 1/3 cup and 2 tablespoons chili powder 1/4 cup and 1 tablespoon dried oregano 1/4 cup and 1 tablespoon dried basil leaves 1/4 cup and 1 tablespoon red wine vinegar Directions 1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. 2. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. 3. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended. Beets Easy as Social Change (?!) Beets These are actually easier than social change. Ingredients 15-20 garden-fresh beets, peeled 5-10 cups water (enough to cover) 2 cups sugar, or to taste 3 Tablespoons apple cider vinegar 2 1/2 teaspoons salt Directions Chop off the roots and stem from the beets and peel. Place in saucepan and cover with water. Add all other ingredients and simmer for about one hour (or until tender). Cool and enjoy. I remove from the pan and dice after they have been cooked. Russian Beet and Potato Salad Ingredients 6 beets 12 small potatoes 6 small carrots 9 small dill pickles, diced 3/4 cup vegetable oil 1/3 cup and 2 tablespoons balsamic vinegar salt to taste 9 green onions, chopped (optional) Directions Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl. Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving. Blueberries See recipe for fruit salad, fruit smoothie, No Skill Fruit Tart, Mixed Fruit Crisp. See bananas for Raspberry Banana Bread See raspberries for Raspberry Sour Cream Pie Blueberry Dump (Dumpster?) Cake A blueberry dessert-in-a-hurry. Ingredients 2 packages yellow cake mix 8 cups fresh blueberries, or any other berry 1 cup white sugar 1 cup butter, melted 2 teaspoons ground cinnamon Directions 1. Preheat oven to 350. 2. Mix berries, sugar, and cinnamon in the bottom of two 9 x 13 inch pans. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. 3. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream. Blueberry Breakfast Sauce Can be served over pancakes, French toast, waffles or ice cream. Substitute other berries if desired. Makes 20 servings. Ingredients 1 cup sugar 2 tablespoons cornstarch (to thicken sauce, if we don’t have any, thicken the sauce by simmering it longer) 2/3 cup water 4 cups fresh or frozen blueberries Directions In a saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles. Salmon with Savory Blueberry Sauce Ingredients 7 cups fresh blueberries 3-3/4 cups chicken stock (or water) 1-1/4 cups balsamic vinegar 1-3/4 cups orange juice (or use lemon juice and increase sugar amount) 2 tablespoons honey (or substitute 2 ½ Tablespoons of sugar) 1/4 cup and 3 tablespoons cornstarch salmon steaks 3/4 cup and 2 tablespoons olive oil salt and pepper to taste Directions 1. Pour 1/2 cup chicken stock (or water), vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. (Make sure you simmer at least 10 minutes, so that the balsamic flavor won’t overwhelm the sauce.) 2. Dissolve cornstarch in 1/4 cup of cold water, then stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat. 3. Brush salmon with oil, and season to taste with salt and pepper. Cook in oven or on stovetop. Serve with blueberry sauce. Blueberry Popsicles For those 100 degree Karen House days….Makes 24 popsicles. Ingredients 3 pints fresh blueberries 3 cups vanilla yogurt 3 cups milk sugar, honey or maple syrup to taste Directions Blend blueberries, yogurt, milk, and sugar into as smooth a mixture as possible. Pour mixture into small plastic or disposable paper cups. If we have toothpicks, wooden craft sticks, or surplus disposable spoons, put into the center. Freeze and eat! Note: For a simpler version, combine blueberries, a little lemon juice, and sugar to taste. Follow steps 2-4. Broccoli See General Recipes for Stir fry, Frittata, Three Cream Sauces for Pasta, Shepherd’s Pie and Pot Pie Roasted Broccoli Wash and cut broccoli Spread one layer of broccoli in baking dish. Drizzle with olive oil. Sprinkle with any combination of these seasonings: salt, pepper, garlic powder, chili powder, crushed red pepper Bake with hot oven (around 450) until tender. Serve with melted cheese for happy guests! Salmon Broccoli Bake Ingredients: 7 cups chopped onions 1/4 cup butter 10 cups cooked rice 8 salmon filets from Trader Joe’s, cooked and flaked 7 eggs 3 cups mayonnaise 5 cups grated cheese – whatever we have (recipe suggests parmesan or cheddar) 7 heads of cut broccoli Directions: Preheat oven to 350. Sauté onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture. Spoon half into a greased baking dish; top with half of the cheese and broccoli. Layer with the remaining salmon mixture, cheese and broccoli. Bake, uncovered, at 350 degrees for about 30 minutes. Chicken Broccoli Casserole Ingredients 14 boneless chicken breast halves (or the equivalent amount in chicken pieces) 7 pounds broccoli florets (about 40 cups!) 7 cans LOW FAT condensed cream of mushroom soup 1/4 cup low fat mayonnaise 7 cups shredded cheese 7 cups dry stuffing mix Directions Preheat oven to 350. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl mix together the soup and mayonnaise. Set aside. In a baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake for 25-30 minutes. Cabbage See General Recipes for creating fabulous salads. Healing Cabbage Soup Ingredients 2 onion, chopped olive oil for saute 8 cloves garlic, chopped OR 4 tsp garlic powder 16 cans of veggie or chicken broth, or 32 cups water plus 1/3 cup chicken bouillon 1 tablespoon each of salt and pepper, or to taste 2 heads cabbage, cored and coarsely chopped 4 cans stewed tomatoes, drained and diced Directions 1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. 2. Stir in broth, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. 3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often. Southern Fried Cabbage Ingredients 12 slices bacon, cut into thirds 1 tablespoon each salt and pepper, or to taste 4 heads cabbage, cored and sliced 4 white onions, chopped 4 pinches white sugar Directions 1. Cook the bacon in a large pot over medium heat for about 5 minutes, or until bacon is crisp. 2. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender. Catholic Worker Cabbage Rolls Ingredients 2-3 heads of cabbage – you need about 50 leaves cabbage 5 cups uncooked white rice 10 cups water 5 pounds ground beef or ground turkey 5 cups dry bread crumbs 5 pinches ground cinnamon 10 cans whole tomatoes, chopped 5 onions, diced 1 tablespoon salt Directions Preheat oven to 300. Bring a large pot of water to boil, dunk cabbage leaves and cook 2 minutes. Drain. Cook rice: Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside. In a large bowl, combine beef, bread crumbs, cinnamon, tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges. Wrap each roll in aluminum foil and place in a shallow baking dish. Bake 40 minutes, or until beef is cooked through. Serve warm. Easy Coleslaw Ingredients 3 cups Light Mayonnaise 1/4 cup and 2 tablespoons lemon juice 1/4 cup and 2 tablespoons sugar 1-1/2 teaspoons salt 6 cups shredded cabbage OR 3 packages shredded coleslaw mix Directions 1. In large bowl, combine Mayonnaise, lemon juice, sugar and salt. 2. Add cabbage or coleslaw mix; toss well. Serve chilled or at room temperature. Carrots See general recipes for Shepherd’s Pie, Pot Pie, Stir Fry, Frittata, Salads See ‘corn’ for Corn Chowder recipe Apple, Carrot, Or Zucchini Cake This can be made with apples, carrots, or zucchini! Serve with whipped cream. Add some cinnamon, nutmeg, or cloves to the whipped cream for a lightly spicy treat!! Ingredients 8 cups peeled, cored and shredded apple (or carrot, or zucchini) 4 cups white sugar 4 eggs 4 cups flour 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons salt 1 tablespoon and 1 teaspoon baking soda 1 cup vegetable oil 2-3/4 cups chopped nuts (walnuts best) Directions Preheat oven to 350. Grease and flour two 9 X 13 inch pans. In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan. Bake for 40 minutes. Serve warm or cooled. Cauliflower See general recipes for Stir-fry and Shepherd’s Pie Rockin’ Roasted Cauliflower KHouse community member Jenny’s absolute favorite! Preheat oven to 450. Wash and cut cauliflower. Spread one layer in baking dish. Drizzle with olive oil. Sprinkle with any combination of these seasonings: salt, pepper, garlic powder, chili powder, crushed red pepper. Serve with melted cheese, if we have it! Bake until tender. Easy Cauliflower Soup Ingredients 5 cups chopped onions Butter for sauteeing 20 cups veggie or chicken broth (about 12 cans) 5 cauliflower heads, cut into florets 5 cup milk or cream ½ cup chopped fresh dill (for garnish) Salt and pepper to taste Directions Saute onions in butter for 5-10 minutes. Add broth and cauliflower, simmer until cauliflower is tender (about 10-20 minutes). Puree soup, then add cream. Reheat (do not boil) and season with salt and pepper. Smashed Cauliflower Healthy alternative to mashed potatoes. Ingredients 7 large heads cauliflower, cut into florets 21 cups veggie or chicken broth (or water) 1-1/4 cups and 1 tablespoon butter 9 cups shredded Cheddar cheese salt and pepper to taste Directions 1. Bring cauliflower and broth to a boil in a large saucepan. Reduce heat to medium, cover, and simmer for 10 minutes. Simmer until soft and the cooking liquid has reduced by half, about 10 minutes. 2. Remove cauliflower from the heat, and add the butter and cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth. Season to taste with salt and pepper. Celery See general recipes for Shepherd’s Pie, Pot Pie, Frittata See “Corn” for corn chowder recipe with celery See “Mushrooms” for Mounier’s Mushroom Soup Waldorf Salad Ingredients 16 cups cubed apples 4 cups unsweetened pineapple tidbits 1/2 cup chopped celery 1/2 cup chopped pecans 1/2 cup raisins 4 cups (8 ounces) fat-free sour cream 1/4 cup reduced-fat mayonnaise 2 tablespoons sugar 2 tablespoons orange juice Directions 1. In a large bowl, combine the first five ingredients. 2. In a small bowl, combine the sour cream, mayonnaise, sugar and orange juice. 3. Pour over apple mixture; toss to coat. Cover and refrigerate for 2 hours or until chilled. Corn See general recipes for Shepherd’s Pie, Mexican Casserole K House Corn on the Cob Ingredients Corn on the cob (duh) Directions In oven: Bake at 400 for 30 minutes or until corn is tender. On Stovetop: Boil a large pot of water. Add corn; boil for 10-15 minutes or until tender. Super Fun Additions Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with any combination of minced garlic, minced dried minced onion, dried parsley flakes, cilantro, paprika, Parmesan cheese, chili powder, salt, or pepper. Drizzle with melted butter with garlic powder Corn Chowder Ingredients Olive oil for sautéing Veggies: 5 small onion, chopped 5 cups celery, chopped 5 cups carrots, chopped 10 cups corn 6 cans of veggie or chicken broth, or 12-1/2 cups water plus 10 cubes vegetable bouillon 10 cups milk (original recipe uses soy milk) Seasonings: 1/4 cup and 1 tablespoon flour 3 tablespoon dried parsley 3 tablespoon garlic powder 3 tablespoon salt and pepper Directions Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and a pinch of the garlic. Meanwhile, bring water to a boil. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Reduce heat to low, slowly pour in milk. Stir soup well. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes. Buttery Corn Bread Ingredients 1-1/3 cups butter or margarine, softened 2 cups sugar 6 eggs 3-1/3 cups milk 4-2/3 cups all-purpose flour 2 cups cornmeal 3 tablespoons baking powder 2 teaspoons salt Directions 1. Combine butter and sugar first. Add the eggs and milk. Combine flour, cornmeal, baking powder and salt; then add to liquid mixture. 2. Pour into a 3 greased 13-x9 baking pans, or one big hotel pan. 3. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

. To download the cookbook, you'll need the most recent version of Adobe Acrobat.

Download Adobe Acrobat 8 here (it's easy AND free!)

Search all of the RoundTable issues for an author, subject or title here: