Winter 2012 Soups and Breads some Festaburg Favorites
Debbie Ellgen’s “Mexican” bean soup
This is a LARGE recipe - can be easily cut in half – generous amount for a family
Use either a LARGE soup pot or 2 crock pots (if following the amounts given in this recipe) You will be putting ALL the ingredients into these as you open cans. ** DO NOT DRAIN – the liquid in the cans is needed. You can cook this on low all day, or you can simmer on medium on the stove until the chicken is cooked, usually less than an hour.
Ingredient list: large can = 28 oz., regular can = 15 oz., small can = 6-7 oz.
2 large cans each: diced tomatoes, green enchilada sauce
2 regular cans each: black beans, red kidney beans, corn (you can add 2 cans pinto beans in exchange or in addition to)
2 small can diced green chilies
2 large onions, coarsely chopped to equal about 2 cups
2 heaping teaspoons cumin, black pepper
2 Tablespoons garlic powder
4 Tablespoons dried oregano
1 large bag frozen chicken tenderloins – add frozen, and remove with tongs when cooked – chop and add back to soup. (The bag I used contained about 20 pieces of chicken – I only used ½ in soup and placed the rest in the freezer for later use)
Serve with sour cream and grated cheese.
Potato Cheese Soup – Make it vegetarian by eliminating the ham
4 medium diced potatoes
½ c. each sliced carrots, celery
¼ c. chopped onion
1 ½ t. salt ¼ t. pepper
Pour 2 C. boiling water over the above ingredients and simmer 10 minutes.
Make a white sauce of the following:
¼ c. margarine
¼ c. flour
2 C. milk
Stir until thickened and add 2 C. shredded cheese. Combine cheese sauce and veggies. Fry and crumble 8 slices of bacon (or use some chopped ham to taste); crumble into soup.
Debbie Ellgen’s whole wheat bread - makes 2 loaves
2 c. water
¾ c. oil
2 T. molasses
3 ¾ -4/1/4 c. all-purpose flour
3 3/ whole wheat flour
½ c. sugar
2 t. salt
2 pkg. active dry yeast
In small saucepan heat first 3 ingredients until very warm (120 – 130 degrees).
In large bowl, blend warm liquid, 2 cups all-purpose flour, 1 c. wheat flour, sugar, salt, yeast and eggs at low speed until moistened. Beat 4 minutes at medium speed. By hand, stir in remaining whole wheat flour and enough all-purpose flour to form stiff dough. Knead on floured surface until smooth and elastic (I use my kitchen aid dough hooks for about a 7 minutes and then knead my hand 3-5 minutes more). Cover and let rise until light and doubled in size, 60-90 minutes. Punch down dough and place in 2 greased loaf pans, cover and let rise again 45-60 minutes. Bake at 375 for 35-40 minutes. When done remove from pan to thoroughly cool – spread top and sides with butter so it will slice without cracking.