November 15th - Pies

Our next recipe exchange will be Thursday, November 15th (7pm - 8pm) at Brenda Durham's house. Directions will be given later.

We will be exchanging pie recipes. As always - make your recipe and bring it for sampling and then make a few copies of your recipe to share!

Croissants - to accompany the soups and stews

Croissants
Becka Stephensen

1 cup milk
½ cup butter
1 packet yeast (2 ¼ teaspoons)
½ cup warm water
½ cup + 1 Tablespoon sugar
3 beaten eggs
2 teaspoons salt
4 cups flour

Over low heat, bring milk just to a boil. Remove milk from heat and add butter. In a small bowl, combine water, yeast, and 1 Tablespoon sugar. Let grow. In a large bowl, combine eggs, ½ cup sugar, salt, and flour. Add yeast mixture and milk mixture and stir together. Keep stirring another 3 minutes. Dough will resemble a sticky batter. Cover bowl and let dough rise until it doubles in size (about 90 minutes). Stir down dough and pour half of it onto a well-floured surface. Roll it into a circle, coat with melted butter (optional), and use a pizza slicer to cut triangles. Start at wide end of each triangle to roll it into a croissant shape. Place the croissants on a lightly-greased cookie sheet. Repeat with second half of dough. Let them rise until they double in size (about 45 minutes). Bake them at 400* for 8 minutes or until they are golden brown.

Total time: about 3 hours Makes: about 3 dozen

Soups & Stews: 16 Bean Soup

16 Bean Soup
Carol Rhodes

2 cups Sunny Select 16 bean soup mix 2 quarts water
1 large onion—chopped 1 clove garlic—minced
½ teaspoon salt 1-16 oz. can tomatoes—undrained and chopped
1 package Raley’s pre-cut veggies: onion, carrots, celery, etc.
1-10 oz. can tomatoes and green chiles—undrained

Sort and wash 2 cups beans mix and place in a Dutch oven. Cover with water 2 inches above the beans and soak overnight. Drain beans. Add 2 quarts water and the chopped onion, minced garlic, and salt. Cover and bring to a boil. Reduce heat and simmer 1 ½ hours or until beans are tender. Add the contents of the flavor packet and the remaining ingredients. Simmer 30 minutes, stirring occasionally.

Yields: 8 cups

Soups & Stews: Black Bean Soup

Black Bean Soup
Bonnie Silliman

1 pound (2 cups) black beans rinsed
1 ½ Tablespoons garlic—minced (about 6 cloves)
picked over
4 oz. ham steaks—trimmed off rind
½ teaspoon red pepper flakes
2 bay leaves
1 ½ Tablespoons ground cumin
5 cups water
2 pounds chicken broth
1/8 teaspoon baking soda
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons water
3 Tablespoons olive oil
2 Tablespoons lime juice
2 large onions chopped fine (about 3 cups)
Lime wedges
1 large carrot chopped fine (about ½ cup)
Minced fresh cilantro leaves
3 celery stalks chopped fine (about 1 cup)
Finely diced red onion
½ teaspoon salt Sour cream

Beans:
Place beans, ham, bay leaves, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover and simmer briskly until beans are tender, 1 ¼ to 1 ½ hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak, cut into ¼-inch cubes, and set aside.

Soup:
Heat oil in 8-quart dutch oven over medium-high heat until shimmering but not smoking; add onion, carrots, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12-15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes. Ladle 1 ½ cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot (or use an immersion blender in pot). Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

Makes: 6 servings

Soups & Stews: Mixed Bean Soup

Mixed Bean Soup
Rebecca

5 cups mixed beans
3 cloves garlic
6 oz. fresh ginger
1 small rutabaga
1 can new potatoes
1 large tomato—chopped
3 carrots—chopped
1 bouillon cube
2 stalks celery—chopped
1 medium onion—chopped
4 cups water salt to taste

Clean and wash beans thoroughly and then soak overnight if you like. Put mixed beans and 4 cups water into a 5-quart slow cooker. Add onion and garlic. Cover and cook on high setting for 1 hour. Reduce heat to the lowest setting and add ginger, rutabaga, potatoes, carrots, celery, bouillon cube, and tomato. Continue to cook for 4 hours. Salt to taste.

Makes: 8-10 servings

Soups & Stews: Corn Chowder

Corn Chowder
Brenda Durham

1 pound potatoes—peeled and cubed
1 large red bell pepper-sliced
1 medium onion—diced
1 large green bell pepper—sliced
4 ears corn sliced off the cob
4 medium scallions—thinly chopped
2 medium ribs of celery—sliced
1 ½ cups milk
½ cup heavy cream
2 teaspoons salt
black pepper to taste 1 cup water

In a medium saucepan, combine water, potatoes, onions, and peppers. Bring to a boil, then cover and simmer for 10 minutes. Stir in corn, scallions, milk, cream, and celery. Bring to a boil, then cover and simmer 10 minutes. Season with salt and pepper. **Always stir frequently!**