Author: mark_user

Cooked in crock pot

1 1/2 lbs frozen broccoli ( or half broccoli and half cauliflower)
1/2 cup graded carrot
1 1/2 cups water
3/4 tsp salt
2 cups milk
1 lb Velveeta cheese
1/2 tsp pepper

place water and milk on crock pot. cut cheese into cubes and place
in crock pot. Add salt and pepper. cook on low heat about 2 hrs.
stir occasionally.

Steam (2-4 minutes), then finely chop broccoli. Add to pot, then
cook another 1-2 hrs on low heat until soup thickens. Add a little
more water if it thickens to much.

serves 4. Remaining soup you can ladle into containers and freeze.

1 Tbsp olive oil
2 cups chopped onions
12-16 oz of chopped mushrooms
2 cloves garlic, minced
1/4 tsp dried tyme
1/4 cup flour
2 cans chick broth ( 4 cups)
1/2 cup whipping cream (or milk)
1/2 cup white wine (optional)
1/2 tsp black pepper

heat oil in large sauce pan over medium heat. cook onions until
transparent. add mushrooms, garlic, and tyme; cook 8 minutes.
stir occasionally. add flour and stir until everything is coated;
cook 1 minute. stir in broth.

bring to boil over high heat. reduce heat. simmer 10 minutes.
stir in cream, wine, pepper. simmer 5 minutes.

serve immediately. makes 4 servings.

NOTE: I have used both white button and Portobello mushrooms, but
the best is to use both types. 2/3 Portobello and 1/3 white button.

Slow Cooker recipe

1 – 1.5 lb schredded cooked chicken
1 – 2 cans (or 1 lb) diced tomato
1 can (10 oz) enchilada sauce
1 or 2 cans (4 oz) chopped green chiles
1 med onion, chopped
2 cloves garlic, minced
1 package frozen corn

1 can chicken broth
2 cups water

1 tsp cummin
1 or 2 tsp chilli power
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 Tbsp cilantro

1 avacado (optional)
1 lime (optional)
corn chips

Combine chicken, tomato, enchilada sauce, green chiles, onions, garlic.
Add water, broth, cummin, salt, pepper, chili powder. stir in corn and
cilantro. cover and cook on low 6-8 hrs or high 3-4 hrs.

Cut avacado into cubes and add last 15 minutes. Cut lime and add just
before you serve. Crush and sprinkle corn chips on top jwhile eating.

makes 6-8 servings

6 TBspn Chopped Onions
2 TBspn Olive Oil
1 apple cut in half
1 large butternut squash
3 cups chicken broth
1/2 tspn dried marjoram
1/4 tspn ground black pepper
1/8 tspn ground cayenne pepper
1 (8oz) package cream cheese

Roast squash whole in oven at 320 degrees for 45 min. Cut in half
and roast face down w/ olive oil, salt and pepper another 20 minutes
or until fork tender. Cut apple in half and roast for last 20 minutes.

In large saucepan, saute onion in olive oil until tender. Scoop squash
and apple out with spoon. Combine onion, cream cheese and puree in
blender, add broth majoram, black pepper and cayenne pepper.

Return to saucepan, heat through. Do not allow to boil.