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Category:Vegetarian - Author:N/A- Contributor:
Cream Of Asparagus Soup With A Touch Of Fresh Dill
Ingredient:


  • 2 pounds asparagus
  • 1 tablespoon soy butter or olive oil
  • 2 cups chopped onion
  • 1 1/2 teaspoons salt
  • 3 tablespoons unbleached white flour
  • 2 cups water
  • 2 cups soy milk
  • 4 tablespoons parmesan cheese (soy OK)
  • white pepper, to taste
  • 2 tablespoons minced fresh dill, up to 3




    Direction:

    Yield: 4 to 5 servings

    Break off and discard the tough asparagus bottoms. Slice off the
    tips and set them aside. Chop the remaining stalks into 1-inch
    pieces.

    Melt the butter in a medium-sized skillet. Add the onion, asparagus
    stalks, and salt. Saute for about 10 minutes over medium heat.
    When the onions are clear and soft, sprinkle in 2 tablespoons of
    the flour while constantly stirring. Cook over the lowest possible
    heat, stirring frequently, another 5 to 8 minutes.

    Add water, stirring constantly. Heat to a boil, then turn down to
    a simmer. After about 5 minutes, sprinkle in the remaining tablespoon
    of flour, mixing well. Cook another 8 to 10 minutes, stirring
    frequently.

    Puree the soup with the soy milk, either with a hand-held immersion
    blender, or bit-by-bit in a food processor or blender. (If using
    either of the latter two, return the puree to a kettle or large
    saucepan.) Season with white pepper fresh dill,and cheese,then
    taste to correct the salt.

    Steam the reserved asparagus tips until just tender. Add these to
    the soup, heat very gently (don't boil it!) and serve immediately
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Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
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Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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