Roasted Butternut Squash Soup

4 cups cubed, peeled butternut squash
1 large onion sliced
1 head garlic
1 turnip
2 carrots diced
2 stalks celery diced
Extra virgin olive oil
2 cups chicken stock
2 cups heavy cream
Salt and pepper to taste



Place squash, onion, garlic, turnip, carrots, and celery on a baking sheet and drizzle with olive oil. Salt and pepper and bake in the oven for 30 minutes. Bring the chicken stock to a boil. Once the vegetables have baked, add them to the boiling stock. Puree ingredients. Stir in cream. Salt and pepper to tast.
Do not boil after adding the cream or it will separate.

Sister Marilyn Grunig - Stake RS president

 

Clam Chowder

Place vegetables in a saucepan, cover with water and simmer until tender.

1 cup onions, chopped
1 cup celery, diced
2 cups potatoes, diced
**You can open the clams, drain juice and use the clam juice as part of the liquid if you would like to.

In large heavy pan melt butter, add flour and stir to blend and cook for 3-4 minutes and then add the half & half slowly, stirring constantly.
¾ cup butter
¾ cup flour
1 qt. half & half ** you can use milk, it just isn’t quite a creamy


When you have made the cream base, add the vegetables ( including cooking liquid). Stir and heat.



2 can minced clams
**Do not add the clams until right before serving. They get really tough if they cook for a long time.

Season to taste.


I use chicken base, dried rosemary, Worcestershire sauce, salt, and white pepper.

This is a great make ahead soup. You can make it w/o adding the clams and then refrigerate until the next day. The flavors blend with a little time.

Sister  Marilyn Grunig - Stake RS president

 

Creamy Broccoli Potato Soup

4 potatoes, peeled & chopped
1 1/2 c. frozen broccoli (or about 1 large stalk)
1 1/2 c. frozen carrots
2 c. hot water
2 chicken bouillon cubes
1 can cream of chicken soup
1 c. sour cream
salt

In large saucepan, dissolve bouillon in water.  Layer potatoes, broccoli, and carrots in that order in saucepan, sprinkling a little salt over each layer.  Cover & simmer 20 min or until veggies are tender but not mushy.  Turn off heat.  Lightly mash veggies with potato masher.  Stir in cream of chicken soup and sour cream.

--Aubree Clark

Corn Chowder

Brown 1 to 1 1/2 lbs. burger
Cut potatoes into cubes and cook in separate pan. (Use what you want for desired chunkiness.)

Drain grease off burger, add 2 cans of creamed corn, 2 TBSP. Butter, and add in potatoes. Add milk to desired thickness.

Heather Sorenson

Auction Chili

1 qt. tomato juice
1 pint stewed tomatoes chopped
3/4 cup ketchup
1 envelop chili seasoning(you can choose your how hot you would like it)
2 tsp. chili powder
1/2 cup brown sugar
2 lb. hamburger
1 onion chopped, brown with hamburger
2 cups small red beans- boil in water until soft


Boil beans in water until soft, while boiling add water as needed. Brown hamburger with onions, drain grease. Drain beans, add hamburger and the rest of the ingredients to the beans and simmer. Approximately 15-30 min. Makes approximately 3 quarts of chili.

Heather Sorenson