Monday, October 8, 2007

New Fall Recipes

I loved this soup with the bacon in it. It is very good and less fatty than most creamy soups.


Potato, Cheese & Bacon Chowder

Half of a small onion chopped
2 T. butter or margarine
1 T. flour
3 cups fat-free milk
1 can (10 ¾ oz.) condensed cream of potato soup
16 oz. frozen Southern-style hash browns
Dash of garlic
Salt and pepper to taste (use white pepper to not get the black flecks)

Garnish with:
1 cup cheddar cheese grated
2-3 slices crispy bacon, crumbled
¼ cup thinly sliced green onions (optional)

Melt butter in large sauce pan on medium heat. Sauté onion in butter till transparent. Add flour and mix together, cooking mixture for a couple minutes. Add milk and can of soup to onion mixture. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium low; simmer 10 minutes, stirring frequently. Add dash of garlic and salt and pepper to taste. If soup is too thick, thin with more milk.

Serves: 6 (one cup each)



This recipe was out of the Deseret News and I tried it for our General Conference family dinner. It was a hit!

Cranberry Goat Cheese Spread

4 oz. chevre (soft goat cheese, usually sold as a log)
¼ cup lightly tasted pine nuts
¼ cup dried cranberries
3 T. balsamic vinaigrette salad dressing, or less to taste
Salt and freshly ground black pepper, to taste

In a food processor, combine all ingredients. Process until mostly smooth. You may need to stop and scrape down the sides of the processor bowl several times during processing. Serve immediately or refrigerate. Spread will thicken when refrigerated. Serve with Wheat Thins or cracker of your choice.

Makes about 1 ¼ cups



This recipe my sister passed on to me from a cousin on her husband's side of the family. I have had it for over a year and finally just tried it. It is a keeper! Super simple.

Black Bean Soup

1 cup jarred fresh tomato salsa (can use regular jarred salsa)
2 (15 oz.) can black beans, drained and rinsed
2 cups chicken broth
1 lime
sour cream-optional

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 min. Sir in the beans and broth. Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly. Spoon half of the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Add a squeeze of lime into each serving. Garnish with sour cream, additional salsa and tortilla chips.

Serves: 2 or 3

Pin It

2 comments:

  1. Can't wait to try these! They sound delish, especially the goat cheese spread. I'm glad you got the posting figured out :)

    ReplyDelete
  2. tried the goat cheese spread & it was delish!!

    ReplyDelete

LinkWithin Related Stories Widget for Blogs