It’s true. Whether you live in a bustling city or the scenic country, a steaming bowl of soup paired with a delicious sandwich is comfort food that can’t be beat. The selection that follows will have you headed for the kitchen to bring together a fabulously satisfying lunch or dinner.
“If you’ve only had tomato soup from a can, you’re going to be blown away when you try this. It’s velvety, creamy and just so good.”
—HEIDI BLANKEN SEDRO-WOOLLEY, WASHINGTON
When we were at a restaurant, my husband remarked that I could make a better soup than they could. A challenge! We began discussing what we’d add and take out, and soon came up with this comforting soup.
—DONNIE KINGMAN SAN JACINTO, CALIFORNIA
PREP: 30 MINUTES COOK: 50 MINUTES
MAKES: 8 SERVINGS (2 QUARTS)
2 medium onions
2 celery ribs
4 cups water
3 boneless skinless chicken breast halves
(6 ounces each)
1½ teaspoons salt
¼ teaspoon pepper
2 tablespoons butter
1 can (14½ ounces) chicken broth
1 large carrot, chopped
1 medium potato, peeled and chopped
2 teaspoons chicken bouillon granules
1½ teaspoons dried basil
2 cups uncooked wide egg noodles
1¾ cups milk, divided
⅓ cup all-purpose flour
1. Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside.
2. In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
3. Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1¼ cups milk; heat through.
4. Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.
—MARTA NORTHCUTT LEBANON, TENNESSEE
PREP: 20 MINUTES + MARINATING GRILL: 10 MINUTES MAKES: 4 SERVINGS
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon lemon-pepper seasoning
1 garlic clove, minced
½ teaspoon dried oregano
½ teaspoon dried basil
2 medium zucchini, cut lengthwise into ¼ -inch slices
1 medium yellow summer squash, cut lengthwise into ¼ -inch slices
1 medium sweet red pepper, cut into strips
4 ounces cream cheese, softened
1 tablespoon prepared pesto
4 whole wheat tortillas (8 inches), warmed
1. In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once.
2. In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender.
3. Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.
Seasoned beef and a host of fresh vegetables make this slow cooker soup taste just like Grandma’s. Serve with a loaf of fresh bread and dinner is done!
—TARA MCDONALD KANSAS CITY, MISSOURI
PREP: 45 MINUTES COOK: 7 HOURS
MAKES: 8 SERVINGS (2¾ QUARTS)
1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
½ cup chopped onion
1 teaspoon beef bouillon granules
1 can (15¼ ounces) whole kernel corn, drained
1 can (14½ ounces) diced tomatoes, undrained
1 can (8½ ounces) peas, drained
1 cup tomato juice
¾ cup medium pearl barley
½ teaspoon salt
¼ teaspoon pepper
1. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until the meat is no longer pink; drain.
2. Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender.
3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until the barley is tender.
The sweetness of the brown sugar and pineapple combined with the tanginess of the Dijon mustard are a perfect match in this tasty sandwich filling.
—JACKIE SMULSKI LYONS, ILLINOIS
PREP: 20 MINUTES COOK: 3 HOURS
MAKES: 12 SERVINGS
2 pounds fully cooked ham, finely chopped
1 can (20 ounces) crushed pineapple, undrained
¾ cup packed brown sugar
⅓ cup chopped green pepper
¼ cup Dijon mustard
1 green onion, chopped
1 tablespoon dried minced onion
12 hamburger buns or kaiser rolls, split
1. In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 3-4 hours or until heated through. Using a slotted spoon, place ½ cup on each bun.
This turkey sandwich comes alive with roasted red pepper hummus. Cook it right on the grill or with a panini maker. Mouthwatering!
—TASTE OF HOME TEST KITCHEN
PREP: 20 MINUTES + CHILLING COOK: 5 MINUTES MAKES: 4 SERVINGS
⅓ cup mayonnaise
1 tablespoon lime juice
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
¼ cup chopped roasted sweet red peppers, drained
2 garlic cloves, peeled
½ teaspoon chili powder
¼ teaspoon ground cumin
2 tablespoons butter, softened
8 slices rye bread
4 slices Muenster cheese
8 thin slices cooked turkey
1 small red onion, sliced
2 medium tomatoes, sliced
1. For hummus, combine the first seven ingredients in a blender; cover and process until smooth. Transfer to a small bowl; cover and refrigerate for 1 hour.
2. Spread butter on one side of each slice of bread; spread hummus on the other side. Place four slices buttered side down on a griddle. Layer with cheese, turkey, onion, tomatoes and remaining bread, hummus side down. Toast for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
HOME STYLE TIP
“If you enjoy grilled sandwiches, you may want to invest in an electric or stovetop griddle, which will allow you to grill four to six sandwiches at a time.”
—TASTE OF HOME TEST KITCHEN
The rich and soothing flavor of this chowder appeals to everyone who tries it. I got the recipe many years ago from my younger sister.
—ELMA FRIESEN WINNIPEG, MANITOBA
PREP: 10 MINUTES COOK: 40 MINUTES MAKES: 8-10 SERVINGS (2¾ QUARTS)
½ cup chopped onion
¼ cup butter, cubed
2 garlic cloves, minced
6 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken broth
1½ cups cubed peeled potatoes
½ cup chopped carrot
1 bay leaf
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
3 cups cooked wild rice
2½ cups cubed fully cooked ham
2 cups half-and-half cream
1 can (15¼ ounces) whole kernel corn, drained
Minced fresh parsley
1. In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
2. Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.
Several people told me that my vegetable soup is the best soup that they’d ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually eats as few vegetables as possible—but he asked for a second bowlful!
—MARY PARKER COPPERAS COVE, TEXAS
PREP/TOTAL TIME: 25 MINUTES MAKES: 8-10 SERVINGS (ABOUT 3 QUARTS)
1 medium onion, chopped
¾ cup butter
½ cup all-purpose flour
3 cans (10½ ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
2 cups milk
2 cups half-and-half cream
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)
1. In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
2. Stir in the milk, cream and seasonings. Add the vegetables; cook gently until heated through.
After years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners.
—JOSEPH SARNOSKI WEST CHESTER, PENNSYLVANIA
PREP: 15 MINUTES COOK: 10 HOURS MAKES: 8 SERVINGS
2 medium onions, finely chopped
1 tablespoon canola oil
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 can (14½ ounces) diced tomatoes, undrained
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoons hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 boneless pork shoulder butt roast (3 to 4 pounds)
8 kaiser rolls, split
1. In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until sugar is dissolved and heated through.
2. Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until the meat is tender. Remove the roast; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker. Heat through. With a slotted spoon, spoon ¾ cup meat mixture onto each roll.
HOME STYLE TIP
Remove cooked meat from pan with a slotted spoon if necessary. Reserve cooking liquid if called for. Place meat in a shallow pan. With two forks, pull meat into thin shreds. Return shredded meat to the pan to warm, or use as recipe directs.
I served this soup last Thanksgiving and received rave reviews—even people who don’t usually like squash enjoyed its hearty flavor. To dress it up, I sometimes top it with a dollop of yogurt.
—NANCY MCFADYEN SMITHS FALLS, ONTARIO
PREP/TOTAL TIME: 30 MINUTES
MAKES: 6-8 SERVINGS (2 QUARTS)
3 cups coarsely chopped onion
2 tablespoons canola oil
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon dried thyme
2 bay leaves
1½ cups water
2 celery ribs, chopped
1 medium carrot, chopped
2 cups mashed cooked butternut squash, divided
1½ cups tomato juice, divided
1 cup apple juice, divided
1 cup orange juice, divided
Salt and pepper to taste
1. In a large saucepan, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Stir in the water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves.
2. In a blender, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through.
These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.
—JAN WARREN-RUCKER CLEMMONS, NORTH CAROLINA
PREP: 30 MINUTES GRILL: 10 MINUTES MAKES: 5 SERVINGS
1½ cups chopped peeled mangoes
¼ cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1 teaspoon honey
¼ cup fresh cilantro leaves
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1½ teaspoons ground cumin
¾ teaspoon garlic powder
¾ teaspoon chili powder
⅛ teaspoon cayenne pepper
Dash dried oregano
4 teaspoons olive oil
5 whole wheat tortillas (8 inches)
¾ cup shredded Monterey Jack cheese
1 small sweet red pepper, julienned
¾ cup chopped tomatoes
1 cup torn leaf lettuce
1. In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside.
2. In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Seasoned with cilantro and cumin, bean patties make a tempting alternative to beef burgers. Jazz them up with a little salsa or guacamole—or both!
—DOROTHY ANDREWS GRAFTON, WISCONSIN
PREP: 15 MINUTES + CHILLING COOK: 10 MINUTES MAKES: 2 SERVINGS
½ cup canned pinto beans, rinsed and drained
½ cup canned black beans, rinsed and drained
¼ cup shredded carrots
1 tablespoon minced fresh cilantro
¾ teaspoon dried minced onion
¾ teaspoon lime juice
1 small garlic clove, minced
¼ teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon pepper
¼ cup soft bread crumbs
2 tablespoons egg substitute
1½ teaspoons cornmeal
1½ teaspoons canola oil
Salsa, guacamole and tortilla chips, optional
1. In a food processor, combine the first 10 ingredients; cover and pulse until blended. Stir in bread crumbs and egg substitute; refrigerate for 30 minutes.
2. Shape bean mixture into two patties; sprinkle each side with cornmeal. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve with salsa, guacamole and tortilla chips if desired.
The chili sauce and ground turkey that are used to make these sloppy joes create a deliciously unique flavor. The avocado adds a special touch to the sandwiches.
—NICHOLE JONES PLEASANT GROVE, UTAH
PREP: 35 MINUTES COOK: 4 HOURS
MAKES: 8 SERVINGS
1½ pounds lean ground turkey
2 medium onions, finely chopped
4 garlic cloves, minced
1 jar (12 ounces) chili sauce
1 jalapeno pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese
8 onion rolls, split
2 medium ripe avocados, peeled and thinly sliced
1. In a large skillet coated with cooking spray, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain.
2. Transfer to a 1½-qt. slow cooker. Stir in the chili sauce, jalapeno, Worcestershire sauce, oregano, cumin, paprika, salt and pepper. Cover and cook on low for 4-5 hours or until heated through. Just before serving, stir in cheese. Serve on rolls topped with avocado.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
I like to experiment with recipes to shake up the flavors. I sometimes omit the bacon and butter in this soup, and have used canned corn and creamed corn with good results. We like to eat this chowder with big, soft hot pretzels instead of crackers.
—SHARON ROSE BRAND STAYTON, OREGON
PREP: 20 MINUTES COOK: 25 MINUTES MAKES: 10-12 SERVINGS (3 QUARTS)
8 bacon strips, cut into 1-inch pieces
1 medium onion, finely chopped
1 cup sliced celery
½ cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups whole milk, divided
4 cups fresh or frozen whole kernel corn, divided
2 cups cubed fully cooked ham
2 tablespoons butter
3 tablespoons minced fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon hot pepper sauce, optional
1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towel to drain, reserving ¼ cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes.
2. Place ½ cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
The creamy cheese mixture on top of these juicy hamburgers, coupled with the crunchy french-fried onions, makes this recipe a cookout sensation. Serve the burgers with cool potato salad and a fruit salad and dinner is done!
—MARJORIE CAREY ALAMOSA, COLORADO
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 BURGERS
2 tablespoons Worcestershire sauce, divided
4 teaspoons Dijon mustard, divided
1 can (2.8 ounces) french-fried onions, divided
1 pound ground beef
1 package (3 ounces) cream cheese, softened
1 jar (2.5 ounces) sliced mushrooms, drained
1 teaspoon dried parsley flakes
4 Kaiser rolls
1. In a large bowl, combine 1 tablespoon Worcestershire sauce, 3 teaspoons mustard and half the onions. Crumble beef over mixture; mix well. Form into four patties.
2. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear.
3. Meanwhile, in small bowl, combine the cream cheese, remaining Worcestershire sauce mixture, mushrooms and parsley. Spread the cheese mixture on cooked patties; top with reserved onions. Grill or broil 30 seconds longer or until the onions are crisp-tender. Serve on Kaiser rolls.
My great-grandmother passed on this soup and her family’s been enjoying it for generations. In the 1880s, it was a popular meal after a hard day in the field—hearty to satisfy the most ravenous appetite and delicious, too!
—DOROTHY ALTHAUSE MAGALIA, CALIFORNIA
PREP: 10 MINUTES COOK: 45 MINUTES
MAKES: 6 SERVINGS
1 pound pork sausage links, cut into ¼ -inch slices
1 cup sliced celery
½ cup chopped onion
½ teaspoon dried thyme
½ teaspoon salt
2 tablespoons all-purpose flour
1 can (14½ ounces) chicken broth
½ cup water
4 medium potatoes, peeled and diced (about 4 cups)
1 cup milk
1 cup sliced green beans, partially cooked
Minced fresh parsley
1. In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until celery is tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil.
2. Add potatoes; cover and simmer for 25 minutes or until potatoes are tender. Remove from the heat; cool.
3. In blender, cover and process 2 cups soup mixture until smooth; return to pan. Add the milk, beans and sausage; heat through. Garnish with parsley.
After trying several different recipes for asparagus soup, I put together the best ingredients from each for my favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals.
—PAT STEVENS GRANBURY, TEXAS
PREP/TOTAL TIME: 30 MINUTES
MAKES: 6 SERVINGS
2 medium leeks (white portion only), sliced
12 green onions, chopped
2 tablespoons olive oil
1 tablespoon butter
2½ pounds fresh asparagus, cut into 1-inch pieces
4 cups chicken broth
1 cup half-and-half cream
½ teaspoon salt
⅛ teaspoon pepper
1. In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces.
2. In a blender, process the remaining asparagus mixture in batches until smooth; return to pan. Stir in cream, salt and pepper. Cook over low heat until heated through (do not boil). Top with reserved asparagus pieces.
Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that’s lip-smacking good! The meat is moist by itself but can also be topped with your favorite barbecue sauce.
—AMANDA MCLEMORE MARYVILLE, TENNESSEE
PREP: 15 MINUTES GRILL: 3½ HOURS + STANDING MAKES: 16 SERVINGS
1½ teaspoons each white pepper, paprika and black pepper
1 teaspoon each onion powder, garlic powder and cayenne pepper
1 teaspoon dried thyme
½ teaspoon salt
1 boneless pork shoulder roast (4 to 5 pounds)
16 hard rolls, split
Barbecue sauce, optional
1. Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3½ to 4 hours or until meat is tender.
2. When cool enough to handle, shred meat with two forks. Spoon ½ cup onto each bun; serve with barbecue sauce if desired.
The pleasing taste of sweet potatoes in this soup is sure to make this recipe a keeper! My daughters love the comforting flavor, and I love that it’s high in beta-carotene and other nutrients.
—HELEN VAIL GLENSIDE, PENNSYLVANIA
PREP: 15 MINUTES COOK: 20 MINUTES MAKES: 14 SERVINGS (ABOUT 3½ QUARTS)
4 cans (14½ ounces each) reduced-sodium beef or vegetable broth
3 cups water
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons Italian seasoning
6 cups shredded cabbage
1 package (7 ounces) small pasta shells
2 cups frozen peas
1. In a stockpot, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender.
Topped with melted mozzarella cheese and a spicy sauce, these breaded chicken breasts make fantastic sandwiches. Try them whenever you’re short on time but need a satisfying dinner.
—TRACY BOLEWARE COVINGTON, LOUISIANA
PREP/TOTAL TIME: 30 MINUTES MAKES: 2 SERVINGS
2 boneless skinless chicken breast halves (4 ounces each)
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon pepper
¼ cup seasoned bread crumbs
2 tablespoons all-purpose flour
1 tablespoon canola oil
2 slices mozzarella cheese
3 tablespoons butter
1 teaspoon cornstarch
¼ to ½ teaspoon hot pepper sauce
2 sandwich buns, split
Blue cheese or ranch salad dressing
1. Sprinkle chicken with salt, garlic powder and pepper. In a large resealable plastic bag, combine bread crumbs and flour. Add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil. Reduce heat; cover and cook for 10 minutes or until the juices run clear.
2. Place cheese over the chicken; cover and cook for 1 minute or until the cheese is melted. In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth. Bring to a gentle boil, whisking constantly for 1 minute or until thickened. Drizzle over chicken. Serve on buns with blue cheese or ranch dressing.
If you’ve only had tomato soup from a can, you’re going to be blown away when you try this. It’s velvety, creamy and just so good!
—HEIDI BLANKEN SEDRO-WOOLLEY, WASHINGTON
PREP: 25 MINUTES COOK: 20 MINUTES MAKES: 4 SERVINGS
4 pounds tomatoes (about 10 medium)
1 tablespoon butter
3 tablespoons minced chives, divided
1 teaspoon salt
½ teaspoon pepper
2 cups half-and-half cream
1. In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes; remove seeds.
2. In another large saucepan, melt butter. Add tomatoes, 2 tablespoons chives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until tender, stirring occasionally. Remove from the heat. Cool slightly.
3. In a blender, process soup until blended. Return to the pan. Stir in cream; heat through (do not boil). Sprinkle each serving with remaining chives.
I concocted this entree after researching the nutritional benefits of blueberries. The fruity sauce complements the poultry patties.
—LORI MERRICK DANVERS, ILLINOIS
PREP/TOTAL TIME: 30 MINUTES
MAKES: 4 SERVINGS
¼ cup chopped onion
1 garlic clove, minced
1 teaspoon olive oil
2 cups fresh or frozen blueberries, thawed
2 tablespoons brown sugar
1 chipotle pepper in adobo sauce, chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
BURGERS
1 pound lean ground turkey
½ teaspoon salt
½ teaspoon pepper
1 cup sliced fresh mushrooms
4 slices reduced-fat provolone cheese
4 whole wheat hamburger buns, split
½ cup fresh baby spinach
1. In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in the blueberries, brown sugar, pepper, vinegar, mustard and Worcestershire sauce. Cook and stir until thickened, about 10 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth.
2. Shape turkey into four patties; sprinkle with salt and pepper. Place mushrooms on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mushrooms and seal tightly.
3. Grill burgers and mushroom packet, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer inserted into the burgers reads 165° and juices run clear. Top burgers with cheese; cover and grill 1-2 minutes longer or until cheese is melted.
4. Place buns, cut side down, on grill for 1-2 minutes or until toasted. Serve burgers on buns with mushrooms, spinach and blueberry sauce.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
I’m always on the lookout for a quick meal that’ll fit the lifestyle of a very busy retired couple, and this recipe really fills the bill. It uses the microwave, so you don’t need to dirty a pan. Also, any kind of nuts will work in this pleasant-tasting sandwich.
—JANET AKEY PRESQUE ISLE, WISCONSIN
PREP/TOTAL TIME: 10 MINUTES
MAKES: 2 SERVINGS
4 slices whole wheat bread
4 teaspoons honey mustard
4 slices (¾ ounce each) reduced-fat Swiss cheese
1 large pear, sliced
2 slices red onion
2 tablespoons chopped pecans
1. Spread two slices of bread with mustard. Layer each with the cheese, pear and onion slices and pecans; top with remaining cheese and bread.
2. Place the sandwiches on a microwave-safe plate. Cover and microwave on high for 20-30 seconds or until the cheese is melted.
My family loves this soup during our cold New England winters. This one is very thick and hearty.
—BEVERLY BALLARO LYNNFIELD, MASSACHUSETTS
PREP: 10 MINUTES COOK: 25 MINUTES
MAKES: 6 SERVINGS
1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
¾ cup uncooked small pasta shells
2 teaspoons sugar
1½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper flakes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese
1. In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.
Accessorizing a humble egg salad sandwich with olives, curry powder and celery seed really bumps up the flavor of lunch.
—ANITA DOYLE DODGEVILLE, WISCONSIN
PREP/TOTAL TIME: 15 MINUTES MAKES: 4 SERVINGS
6 hard-cooked eggs, chopped
½ cup reduced-fat mayonnaise
⅓ cup chopped sweet onion
¼ cup chopped pimiento-stuffed olives
½ teaspoon celery seed
½ teaspoon curry powder
¼ teaspoon sugar
¼ teaspoon pepper
⅛ teaspoon salt
8 pita pocket halves
8 lettuce leaves
1. In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with ¼ cup egg salad.
This recipe is simple, delicious and can be made in very little time. Once you try it, it will become one of your favorite light meals—or favorite meals ever!
—ERIN WALSTEAD ORANGE, CALIFORNIA
PREP: 15 MINUTES COOK: 20 MINUTES
MAKES: 6 SERVINGS
3 bacon strips, diced
1 medium onion, finely chopped
1 garlic clove, minced
2 cans (14½ ounces each) beef broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
¼ teaspoon salt
¼ teaspoon pepper
2 cans (15½ ounces each) black-eyed peas, rinsed and drained
1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
2. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, salt and pepper. Bring to a boil. Stir in black-eyed peas and bacon; heat through.
HOME STYLE TIP
“For special flavor in any bean soup, I always drop in a cored unpeeled apple during cooking and remove it before serving.”
—JUANITA E. BLANCHESTER, OHIO
This is a tasty sandwich to make for one or two. It’s a nice twist on traditional grilled cheese. It’s filling and especially good with rye bread!
—ARLINE HOFLAND DEER LODGE, MONTANA
PREP/TOTAL TIME: 20 MINUTES
MAKES: 2 SERVINGS
4 slices rye bread with caraway seeds
2 tablespoons butter, softened, divided
½ cup chopped onion
½ cup chopped green pepper
½ cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
2 tablespoons olive oil
¾ cup shredded Monterey Jack cheese
1. Butter one side of each slice of bread with ½ teaspoon butter; set aside. In a small skillet, saute onion and peppers in oil until tender. Spoon onto two buttered bread slices; top with cheese and remaining bread. Spread outsides of sandwiches with remaining butter.
2. In a large skillet, toast sandwiches for 3 minutes on each side or until golden brown.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
You might call this Southern-inspired sandwich comfort food taken to the next level. The chipotle mayonnaise adds a delicious kick, while the peppered bacon really punches up the flavor.
—NEILLA ROE KINGSTON, WASHINGTON
PREP/TOTAL TIME: 20 MINUTES MAKES: 8 SERVINGS
1 package thick-sliced peppered bacon strips (24 ounces)
1 cup all-purpose flour
1 cup cornmeal
4½ teaspoons seafood seasoning
1 teaspoon pepper
⅛ teaspoon salt
1 cup buttermilk
8 medium green tomatoes, cut into ¼ -inch slices
Oil for deep-fat frying
16 slices Texas toast
½ cup reduced-fat chipotle mayonnaise
8 Boston lettuce leaves
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in separate shallow bowls. Dip tomatoes in buttermilk, then coat with flour mixture.
2. In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels.
3. Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.
My hearty soup is a real crowd-pleaser served with fresh corn bread. No one can believe how quickly it comes together.
—NELDA CAMERON CLEVELAND, TEXAS
PREP/TOTAL TIME: 30 MINUTES MAKES: 10 SERVINGS (2½ QUARTS)
1 large onion, chopped
½ cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cans (15½ ounces each) great northern beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (11½ ounces each) condensed bean with bacon soup, undiluted
2 cups diced fully cooked ham
2 cups water
2 tablespoons canned diced jalapeno peppers
1. In a small skillet, saute onion and green pepper in butter for 3 minutes. Add the garlic; cook 1 minute longer. Transfer vegetables to a Dutch oven or stockpot. Stir in the remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.
While my soup’s good with fresh asparagus, it can also be prepared with frozen or canned. I like to blanch and freeze asparagus in portions just right for the recipe. This way, I can make our favorite chowder all year.
—SHIRLEY BEACHUM SHELBY, MICHIGAN
PREP: 10 MINUTES COOK: 30 MINUTES MAKES: ABOUT 2½ QUARTS
2 medium onions, chopped
2 cups chopped celery
¼ cup butter
1 garlic clove, minced
½ cup all-purpose flour
1 large potato, peeled and cut into ½-inch cubes
4 cups milk
4 cups chicken broth
½ teaspoon dried thyme
½ teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato
1. In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally until the potato is tender and soup is thickened, about 20-30 minutes.
2. Add the asparagus, salt and pepper; heat through. To serve, sprinkle with the almonds, cheese and chopped tomato.
I created this creamy, crunchy salad for a small tea party I had one midwinter afternoon. It’s a great way to use up some of that leftover holiday turkey when friends drop by.
—KAREN JANTZ NEW PLYMOUTH, IDAHO
PREP/TOTAL TIME: 30 MINUTES MAKES: 8 SERVINGS
4 cups cubed cooked turkey breast
1 can (8 ounces) sliced water chestnuts, drained and chopped
⅔ cup chopped pecans
2 celery ribs, sliced
2 green onions, sliced
1 cup mayonnaise
2 teaspoons prepared mustard
½ teaspoon garlic pepper blend
¼ teaspoon salt
8 lettuce leaves
8 croissants, split
1. In a large bowl, combine the turkey, water chestnuts, pecans, celery and onions. Combine the mayonnaise, mustard, garlic pepper and salt; pour over turkey mixture and toss to coat. Cover and refrigerate until serving. Spoon onto lettuce-lined croissants.
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance.
—XAVIER PENNELL MAULDIN, SOUTH CAROLINA
PREP: 20 MINUTES COOK: 20 MINUTES
MAKES: 4 SERVINGS
1 medium onion, chopped
2 tablespoons butter
1 teaspoon curry powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt
Dash cayenne pepper
Dash ground cloves
3 medium McIntosh apples, peeled and sliced
3 cups chicken broth
1½ teaspoons lemon juice
Crackers and additional ground cinnamon, optional
1. In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender. Cool slightly.
2. In a blender, puree the soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.
A memorable pesto salmon I tried in Hawaii inspired these ultra-convenient sandwiches.
—SHERRYL VERA HURLBURT FIELD, FLORIDA
PREP/TOTAL TIME: 10 MINUTES
MAKES: 2 SERVINGS
2 tablespoons prepared pesto
2 whole wheat bagels, split and toasted
⅛ teaspoon coarsely ground pepper
4 to 5 ounces smoked salmon or lox
2 slices tomato
2 Bibb or Boston lettuce leaves
1. Spread pesto over bagel bottoms; sprinkle with pepper. Layer with salmon, tomato and lettuce leaves. Replace tops.
I eat these super-fast wrap sandwiches all summer long. The creamy avocado and sweet tomato are satisfying and fresh. It doesn’t get more simple and delicious than this!
—MEGAN WISENER MILWAUKEE, WISCONSIN
PREP/TOTAL TIME: 10 MINUTES
MAKES: 2 SERVINGS
1 medium ripe avocado, peeled and thinly sliced
2 flavored tortillas of your choice (10 inches), room temperature
2 lettuce leaves
1 medium tomato, thinly sliced
2 tablespoons shredded Parmesan cheese
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon pepper
1. In a small bowl, mash a fourth of the avocado with a fork; spread over tortillas. Layer with lettuce, tomato and remaining avocado. Sprinkle with cheese, garlic powder, salt and pepper; roll up. Serve immediately.
This is one of my family’s favorite recipes. It can be fixed any time of the year, but it’s especially good with fresh peppers from the garden.
—SHERRIE SCETTRINI SALINAS, CALIFORNIA
PREP: 15 MINUTES COOK: 1½ HOURS MAKES: 6-8 SERVINGS
4 tablespoons canola oil, divided
4 pounds boneless pork, cut into ¾ -inch cubes
¼ cup all-purpose flour
1 can (4 ounces) chopped green chilies
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
3 garlic cloves, minced
½ cup minced fresh cilantro
½ to 1 cup salsa
1 can (14½ ounces) chicken broth
Flour tortillas, warmed
1. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
2. Sprinkle flour over meat; mix well. Add the chilies, cumin, salt, pepper, garlic, cilantro, salsa and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1½ hours. Serve with warmed tortillas.
I serve this comforting soup on chilly, stay-at-home evenings. Nutmeg seasons the light, creamy broth that’s chock-full of tender broccoli florets and diced potatoes.
—SUE CALL BEECH GROVE, INDIANA
PREP/TOTAL TIME: 30 MINUTES MAKES: 6 SERVINGS
3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
⅓ cup sliced green onions
1 teaspoon salt
½ teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
2 cups milk
½ cup shredded cheddar cheese
1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.
2. Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy, and pureeing the soup in a blender gives it a nice, smooth texture.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MINUTES COOK: 25 MINUTES
MAKES: 6 SERVINGS
1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15½ ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
½ teaspoon dried basil
¼ teaspoon salt
1 cup half-and-half cream
1. In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.
2. In a blender, cover and process the soup in batches until smooth. Remove 1 cup to a small bowl; stir in the cream. Return remaining puree to the pan. Stir in the cream mixture; heat through (do not boil).
Thick and creamy, this soup is chock-full of rich cheese flavor. I came home with this recipe after an exchange at my church several years ago, and I have shared it with many. I hope you enjoy it as much as we do.
—SUZANNA SNADER FREDERICKSBURG, PENNSYLVANIA
PREP: 20 MINUTES COOK: 20 MINUTES
MAKES: 2 SERVINGS
1½ cups cubed peeled potatoes
½ cup water
¼ cup sliced celery
¼ cup sliced fresh carrots
2 tablespoons chopped onion
½ teaspoon chicken bouillon granules
½ teaspoon dried parsley flakes
¼ teaspoon salt
Dash pepper
1½ teaspoons all-purpose flour
¾ cup milk
¼ pound process cheese (Velveeta), cubed
1. In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2. In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted.
Thousand Island dressing adds oomph to each bite of this hearty turkey and Swiss sandwich. A friend brought this loaf to a sandwich luncheon. I asked for the recipe so I could serve it to my family. They liked it, too.
—MILDRED SHERRER FORT WORTH, TEXAS
PREP/TOTAL TIME: 10 MINUTES MAKES: 6 SERVINGS
1 loaf (1 pound) unsliced pumpernickel bread
⅓ cup Thousand Island salad dressing
6 lettuce leaves
2 medium tomatoes, sliced
3 slices red onion, separated into rings
6 slices Swiss cheese
1 package (12 ounces) thinly sliced deli turkey
1. Cut the bread in half horizontally; spread salad dressing over cut sides. On the bottom half, layer the lettuce, tomatoes, onion, half of the cheese and half of the turkey. Top with remaining cheese and turkey. Replace bread top. Slice before serving.
Not a winter goes by that I don’t fix at least one batch of this traditional pea soup. It’s a robust take on a homey meal that really warms up my family.
—LUCILLE SCHREIBER GLEASON, WISCONSIN
PREP: 15 MINUTES COOK: 2 HOURS 35 MINUTES MAKES: 10 SERVINGS (2¾ QUARTS)
1 pound dried green split peas (2 cups)
7 cups water
1 teaspoon canola oil
2 cups cubed fully cooked ham
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup diced peeled potato
1 teaspoon salt, optional
½ teaspoon garlic powder
½ teaspoon pepper
¼ cup minced fresh parsley
1. In a Dutch oven or stockpot, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.
A few ingredients make a standout sandwich perfect for lunch or supper. Add bacon, turkey or both for added protein.
—MARY LOU TIMPSON COLORADO CITY, ARIZONA
PREP/TOTAL TIME: 15 MINUTES MAKES: 4 SERVINGS
4 ounces cream cheese, softened
8 slices whole wheat bread
1 small cucumber, sliced
½ cup alfalfa sprouts
2 teaspoons olive oil
2 teaspoons red wine vinegar
1 large tomato, sliced
4 lettuce leaves
¾ cup sliced pepperoncini
1 medium ripe avocado, peeled and mashed
1. Spread cream cheese over four slices of bread; layer with cucumber and sprouts. Combine oil and vinegar; drizzle over sprouts. Layer with tomato, lettuce and pepperoncini. Spread avocado over remaining bread; place over top.
Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you’ll have all a hungry body needs. I skim the fat to fit our lighter way of eating.
—KELSEY HAMILTON HIGHLAND PARK, NEW JERSEY
PREP: 2¼ HOURS COOK: 1¼ HOURS MAKES: 4 SERVINGS
1 lamb shank (about 1 pound)
2 teaspoons canola oil
4 cups water
2 cans (14½ ounces each) reduced-sodium beef broth
2 whole cloves
1 medium onion, halved
1 medium carrot, halved
1 celery rib, halved
1 bay leaf
¼ cup minced fresh parsley
¼ teaspoon dried rosemary, crushed
¼ teaspoon dried thyme
¼ teaspoon whole peppercorns
SOUP
⅓ cup medium pearl barley
1½ cups julienned peeled turnips (1-inch pieces)
1 cup coarsely chopped carrots
1 medium leek (white portion only), thinly sliced
¼ teaspoon salt
¼ teaspoon pepper
1. In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender.
2. Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings.
3. Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes.
4. Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.
I remember my mother often making this soup for Saturday night supper. During the war years, she would cook a lot of stews and soups—she’d start with a big kettle of chicken stock, and it was amazing what she could make! Even though I didn’t like spinach much, I liked this soup. I loved to help Mom in the kitchen, and was cooking by myself when I was 10.
—ROSEMARY FLEXMAN WAUKESHA, WISCONSIN
PREP: 20 MINUTES + STANDING
COOK: 20 MINUTES MAKES: 4 SERVINGS
2 cups cubed peeled potatoes
½ cup chopped onion
½ cup chopped sweet red pepper
2 tablespoons butter
3 cans (14½ ounces each) chicken broth
1 package (10 ounces) frozen chopped spinach, thawed
1 cup seasoned dry bread crumbs
1 egg white, lightly beaten
Chopped fresh parsley
1. In a large saucepan, combine potatoes, onion, red pepper, butter and chicken broth; bring to a boil. Reduce heat; cover and simmer about 10 minutes or until the potatoes are tender. Remove from the heat.
2. In a small bowl, combine the spinach, bread crumbs and egg white; let stand for 15 minutes. Shape into 1-in. balls; add to soup. Return to a boil; reduce heat and simmer 10-15 minutes or until dumplings are firm. Sprinkle with parsley.
My mom found this recipe in a farm journal soon after she and my dad got married. The tender beef has been a family favorite for years, and my dad often requests it.
—DANIELLE BRANDT RUTHTON, MINNESOTA
PREP: 10 MINUTES COOK: 6 HOURS MAKES: 8 SERVINGS
1 boneless beef chuck roast (3 pounds)
2 cups water
2 teaspoons beef bouillon granules
1½ teaspoons dried oregano
1 teaspoon garlic salt
1 teaspoon seasoned salt
¼ teaspoon dried rosemary, crushed
8 hamburger buns, split
1. Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
2. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
3. Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place ½ cup on each bun. Serve with additional cooking liquid on the side.
My husband’s grandmother used to make this soup with her own homemade sausage and homemade tortellini. Since it has been passed down, we don’t “hand make” those ingredients but it’s almost as good as hers. It’s a great way to make spinach extra delicious!
—JOYCE LULEWICZ BRUNSWICK, OHIO
PREP: 10 MINUTES COOK: 30 MINUTES MAKES: 2 SERVINGS
½ pound bulk Italian sausage
1 small onion, thinly sliced
1 garlic clove, minced
1 can (14½ ounces) reduced-sodium chicken broth
½ cup water
1½ cups torn fresh spinach
¾ cup refrigerated cheese tortellini
2 tablespoons shredded Parmesan cheese
1. In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Return to a boil. Reduce heat, add spinach and tortellini; cook for 7-9 minutes or until tortellini is tender. Sprinkle with cheese.
Near Chilton, Wisconsin, a busy dairy farm gives a glimpse of what it’s like keeping up with the goats.
My husband, Larry, and I first became interested in raising dairy goats when we bought a 22-acre farm in 1978. A pair of milk goats came with the farm, and when he and I got married that year, we spent our honeymoon visiting goat farms!
As our five children became active in 4-H, we started taking our goats to county fairs and livestock shows. Each child had a different preference, so we ended up with six breeds of dairy goats: Alpines, Toggenburgs, Saanens, Nubians, LaManchas and Oberhaslis.
As our hobby herd grew, we decided the goats needed to earn their keep. So we found a market for their milk and built a 20-stall parlor. The truck picked up our first load of milk 16 years ago. Currently, we’re milking 350 does twice a day, 365 days a year.
I grew up on a dairy farm and have noticed a few differences between caring for cows versus goats. Some are positive. For example, goats are smaller, so they’re ideal for a woman to handle. They’re easy to lead by their neck chains, and they eat less than cattle. Some of the differences aren’t so positive. In terms of production, a goat averages 8 pounds of milk a day compared to a cow’s 80.
That makes raising goats labor intensive. We need to milk 10 goats to get the output of one cow, which means we trim 40 hooves instead of four. And since twins, triplets and quadruplets aren’t uncommon for goats, our kidding seasons are hectic.
You might ask: Why goat’s milk? Well, goat’s milk is a good alternative for people who are sensitive to cow’s milk. It’s easy to digest, lower in cholesterol and higher in calcium, phosphorus and vitamins A and B.
Goat’s milk is distributed in a similar matter to cow’s milk. My husband, Larry, manages a local dairy goat producers’ cooperative that sends our milk out in different directions. Some goes to cheese plants and a fluid milk bottler. Some is used to make butter and even gourmet ice cream.
Four years ago, we started holding back part of our milk to make our own custom artisan cheese. Our daughter Katie recently earned her cheesemaker’s license. She went through several batches, trying to make that “just perfect” recipe. Katie named the cheese LaClare Farm Evalon cheese, for Larry’s grandmother. We were all thrilled when it won the best-in-show award at the U.S. Championship Cheese Contest last spring, surpassing over 1,604 entries from 30 states.
Evalon is a hard cheese that’s carefully aged in curing cellars. It grates and shreds well, which makes it a wonderful cooking cheese.
We’re pretty proud of Katie. At 25, she’s the youngest cheesemaker to have ever won this contest, and just the second woman. And this is only the second time a goat’s milk cheese has been named champion.
Besides our Evalon cheese, Katie started to make goat’s milk soap about eight years ago as an FFA project. Once Katie went off to college, her sister Jessica and I began helping make what we call Nitty Gritty Soap.
We mix various oils with the milk, which is a natural moisturizer, and came up with 25 different scents, like lavender, jasmine, mint and strawberry. The soap is long-lasting—it’s the only one we use—and it’s a good seller at craft shows, farmers markets and specialty stores.
Some people think goats are ornery. But modern dairy goats are about the most sociable and intelligent animals you could hope to raise. As a high school ag teacher for 35 years, I regularly bring kid goats in to teach my students about animal science.
Yes, they’re curious. I’ve learned the hard way that they can turn on water hydrants, lock doors, flip switches—even open electrical boxes and turn off the power!
But Larry and I are fans, obviously. We are also licensed dairy goat judges and hosts at the dairy goat product booth at the Wisconsin State Fair.
In the future, we’d love to diversify the farm enough to make a place for our children, if they show an interest. We plan to open an on-farm retail store, creamery and milking facility. In addition to our regular product line, we’ll custom-make and sell items for other dairy farmers as a kind of milk business incubator.
Our daughter Anna and her husband have already purchased 200 dairy goats to provide an additional milk supply. Our son, Greg, is our business manager. Jessica handles package and display design, and Heather, who’s in college, takes care of social networking, such as setting us up on Facebook.
Our dairy is a real family affair—with Larry, me, our children and, of course, a couple hundred four-legged kids.
Clara’s daughter Katie beams as she holds her best-of-show Evalon goat cheese at the U.S. Championship Cheese Contest.
Here’s a blue-ribbon version of a classic sandwich. When guests try the crusty buns filled with ham and rich melted goat cheese, they quickly reach for seconds.
—CLARA HEDRICH CHILTON, WISCONSIN
PREP: 20 MINUTES BAKE: 10-14 MINUTES MAKES: 4 SERVINGS
4 hoagie buns
1 small red onion, chopped
1 teaspoon olive oil
1 cup (4 ounces) shredded fontina cheese
1 cup (4 ounces) shredded goat cheese
1 cup cubed fully cooked ham
⅓ cup roasted sweet red peppers, drained and cut into strips
2 teaspoons minced fresh parsley
½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme
⅛ teaspoon salt
⅛ teaspoon pepper
1. Cut a thin slice off the top of each bun. Hollow out bottoms of buns, leaving a ¼ -in. shell (discard removed bread or save for another use).
2. In a small skillet, saute onion in oil until tender. Remove from the heat; stir in the cheeses, ham, red peppers, parsley, thyme, salt and pepper.
3. Spoon into shells; replace tops. Wrap each sandwich in foil, leaving top open. Place on a baking sheet. Bake at 375° for 10-14 minutes or until cheese is melted.