Simmering Soups & More
Creamy Tomato Tortellini Soup
Kathy Majeski
Pittsburgh, PA
My husband Rich and I celebrate Christmas with dear friends by having a progressive dinner. When it was my turn to do the soup course a few years ago, I experimented with tomato soup recipes for a few weeks before our dinner and this was the result. We love it...and everyone always wants the recipe!
4 10-3/4 oz. cans tomato soup
4-1/3 c. water
14-1/2 oz. can petite diced tomatoes
1 T. fresh basil, finely chopped, or 1 t. dried basil
Optional: salt and pepper to taste
1/2 c. fat-free half-and-half
16-oz. pkg. frozen cheese tortellini, cooked
In a large soup pot over medium heat, combine soup, water, tomatoes with juice and seasonings. Stir until well blended; bring to a simmer. Reduce heat and simmer 20 to 30 minutes. Stir in half-and-half; simmer over low heat an additional 5 minutes. Add cooked tortellini and heat through. Serves 8 to 10.
A vintage covered soup tureen does double duty at a casual dinner of soup & sandwiches. It keeps the soup hot and tasty while also serving as a centerpiece.
Pesto Chicken Paninis
Gretchen Brown
Forest Grove, OR
I created this recipe because I like pesto so much and also love hot sandwiches. They are such a good, quick lunch.
10-oz. can chicken, drained
1/4 c. prepared basil pesto
1/2 c. shredded mozzarella cheese
2 T. mayonnaise
8 slices whole-wheat bread
Mix together all ingredients except bread. Spread mixture on 4 slices of bread; top with remaining bread. Grill sandwiches in a panini grill or skillet over medium-high heat for about 3 minutes per side, until toasted and golden. Makes 4.
If you love to bake cookies and your best friend is a champ at wrapping, why not swap holiday talents? Afterwards, get together and share a tasty soup & sandwich lunch...a sure way to get into the holiday spirit!
Beef Stroganoff Sandwich
Carol Blankenship
Hamilton, OH
My family just loves this open-face sandwich! I always make it on special occasions like family get-togethers. It’s a great recipe.
2 lbs. ground beef
1/2 c. onion, chopped
1/2 t. garlic powder
1 t. salt
1/2 t. pepper
1 loaf French bread, halved lengthwise
4 to 6 T. butter, softened
2 c. sour cream
2 tomatoes, diced
1 green pepper, diced
3 c. shredded Cheddar cheese
In a skillet over medium heat, brown ground beef and onion. Drain; stir in seasonings. Spread both halves of bread with butter; place butter-side up on an ungreased baking sheet. Remove skillet from heat; stir in sour cream. Spoon beef mixture onto bread; sprinkle with remaining ingredients. Bake at 350 degrees for 20 minutes, or until cheese is melted. If crisper bread is desired, bake a little longer. Slice into 3-inch portions to serve. Makes 6 servings.
Don’t miss out on the season’s first swirling snowflakes! Bundle up the family and go on a winter hike, or take everyone to a garden center or historic village where horse-drawn carriage rides are given. Afterwards, everyone can warm up with mugs of hot soup...what memories!
Herbed Chicken-Barley Soup
Janet Allen
Hauser, ID
Mmm...there’s nothing better than homemade chicken soup! As soon as the temperature dips below freezing, I get out my big blue enamelware soup kettle and get a pot of this soup simmering.
3 to 4 lbs. chicken
8 c. water
1-1/2 c. carrots, diced
1 c. celery, diced
1/2 c. onion, chopped
1/2 c. pearled barley, uncooked
1 cube chicken bouillon
1/2 t. poultry seasoning
1/2 t. dried sage
1 t. salt
1/2 t. pepper
1 bay leaf
Place chicken and water in a large soup kettle. Simmer over medium heat until chicken is tender and juices run clear, about 25 to 40 minutes. Remove chicken and cool slightly, reserving broth in kettle. Allow broth to cool; skim off fat. When chicken is cool, cut into bite-size pieces, discarding bones and skin. Return chicken to broth in kettle along with remaining ingredients. Cover; simmer over low heat for at least one hour, until vegetables and barley are tender. Discard bay leaf before serving. Serves 6 to 8.
Bake a loaf of beer bread to serve with soup...easy! Stir together 3 cups self-rising flour, 1/2 cup sugar and a 12-ounce bottle of beer or non-alcoholic beer. Pour into a greased 9"x5" loaf pan. Bake for 35 minutes at 350 degrees. Drizzle 2 to 4 tablespoons melted butter over the loaf and return to oven for 10 minutes. Scrumptious!
Curried Pumpkin Bisque
Joyce Teague
Providence, KY
My family really enjoys this light soup during the winter. It is my own recipe and makes an excellent first course for a Christmas feast. It is very simple to prepare.
1 onion, chopped
1/4 c. butter
2 T. all-purpose flour
1/2 t. curry powder
1/2 t. garlic salt
1/8 t. ground ginger
15-oz. can pumpkin
14-1/2 oz. can chicken broth
12-oz. can evaporated milk
Optional: red pepper flakes, whipping cream
In a skillet over medium heat, sauté onion in butter until onion is translucent. Add flour and seasonings, stirring constantly. Slowly stir in pumpkin and broth; simmer for 2 to 3 minutes. Add evaporated milk; heat until bisque is simmering, but not yet boiling. Garnish individual bowls of soup with a sprinkle of red pepper flakes or a swirl of cream before serving, if desired. Serves 4 to 5.
Take along a thermos of creamy hot soup on an afternoon of holiday errands...it’s sure to give you a much-needed lift.
Connie’s Pretzel Buns
Connie Mrazik
Saint Charles, MO
There is so much you can do with this recipe! You can coat them with butter after baking and sprinkle the tops with coarse salt or cinnamon-sugar. You can make mini sandwiches out of them too...cut when completely cool. But they’re delicious just the way they are!
1 T. active dry yeast
2 T. sugar
1-1/2 t. salt
2-3/4 c. bread flour
3 T. butter, softened
1 c. warm water
6 c. cold water
5 t. baking soda
Place yeast, sugar, salt, flour and butter in a food processor. Pulse until butter is cut into dry ingredients. Add warm water, 110 to 115 degrees. Process until a soft dough forms, adding a little more water if needed. Dough should feel soft and elastic to the touch. Turn out into a greased bowl; cover and let rise until double. Punch down dough; form into golf ball-size buns. Press a finger almost, but not quite, through the center of each bun. Place buns on parchment paper-lined baking sheets; cover and let rise again until almost double. Heat cold water in a non-aluminum saucepan over high heat. Add baking soda; bring to a boil. Drop buns, 2 to 3 at a time, into boiling water. Boil for about 40 seconds on each side. Remove buns from water with a slotted spoon and return to parchment paper-lined baking sheets. Bake at 475 degrees for 8 to 12 minutes until golden, watching closely to avoid overbrowning. Cool buns on a wire rack. Makes 2 to 3 dozen.
A vintage holiday tea towel is a quick & easy wrap-up for small gifts. Place the gift in the center and bring the corners together. Secure with a length of ribbon and you’re done!
Beefy Taco Pockets
Sherry Gordon
Arlington Heights, IL
My kids love homemade tacos! They ask for tacos so often that I thought I would give this recipe a try, just for a change. Now these neat-to-eat pockets are a family favorite too.
1 lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
2/3 c. water
1-1/2 c. chunky salsa, divided
16.3-oz. can refrigerated jumbo biscuits
1 c. shredded Mexican-blend cheese blend, divided
Garnish: sour cream
Brown beef in a skillet over medium heat; drain. Stir in seasoning mix, water and 1/2 cup salsa. Simmer for 2 to 3 minutes, until thickened. Separate biscuits; flatten into 6-inch circles. Spoon beef mixture and one tablespoon cheese onto each biscuit. Fold biscuits in half over filling; press to seal well. Arrange on a lightly greased baking sheet. Bake at 375 degrees for 9 to 14 minutes, until golden. Garnish with remaining cheese, salsa and sour cream. Makes 8.
Chestnuts roasting on an open fire...try ’em for some old-fashioned fun! Carefully cut an X in the top of the nuts with a paring knife. Place them in a long-handled popcorn popper and shake over hot coals for about 20 minutes. Or bake them in a shallow pan for 20 to 30 minutes at 425 degrees. Cool, then peel and enjoy.
Fresh Jalapeño Cornbread
Genia Kay Manning
Hamburg, AR
My church has a potluck once a month and I always take my special cornbread. There’s never any left to take home!
1/4 c. plus 1 T. oil, divided
1 c. plus 1 T. cornmeal, divided
1/2 t. salt
1/2 t. baking soda
1 c. buttermilk
2 eggs, beaten
8-3/4 oz. can corn, drained
2 jalapeño peppers, seeded and finely chopped
1/2 onion, finely chopped
8-oz. pkg. shredded Cheddar cheese
In a cast-iron skillet over medium-high heat, heat one tablespoon oil. When skillet is hot, sprinkle with one tablespoon cornmeal. Mix remaining ingredients; pour into hot skillet. Place skillet in oven. Bake at 350 degrees for 45 minutes, or until set and golden. Cut into wedges. Serves 8 to 12.
“A taste of home” is a thoughtful gift for a friend who has moved away. Pack a container of a local food that she misses...it could be jam, salsa, cheese or even your own homemade cookies. Tuck in some picture postcards, holiday clippings from a local newspaper and a snapshot of your family holding a sign that says, “Merry Christmas from back home!” She’s sure to love it.
Chill-Chaser Chicken Soup
Cheryl McIntosh
Middletown, IN
My family requests this soup whenever they are under the weather, especially on cold wintry days. It really warms the soul.
3 to 4-lb. chicken
2 stalks celery, halved
2 c. baby carrots, halved and divided
1 yellow onion, halved and divided
4 cloves garlic, divided
1 sprig fresh oregano
10 to 12 c. cold water
1 t. olive oil
1 jalapeño pepper, seeded and minced
1 T. fresh oregano, chopped
1-1/2 lbs. redskin potatoes, chopped
3 plum tomatoes, seeded and chopped
salt and pepper to taste
Place chicken into a large soup pot; add celery, one cup carrots, 1/2 onion, 2 garlic cloves and oregano sprig. Fill pot with cold water 2 inches above ingredients. Bring to a boil over high heat. Reduce heat to medium; cover and simmer for one hour. Remove chicken and set aside to cool. Strain broth into a large bowl, discarding vegetables and oregano. Skim fat from broth and set aside. Add oil to soup pot along with jalapeño, chopped oregano, remaining garlic cloves, minced, and remaining onion, chopped. Cook over medium heat until vegetables are just soft, about 5 minutes. Increase heat to high; add reserved broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Simmer until potatoes and carrots are tender, about 15 minutes. Shred chicken into bite-size pieces, discarding bones and skin. Add chicken and remaining ingredients to soup; heat through. Makes 8 to 10 servings.
A “souper” gift for a new bride! Fill a roomy stockpot with all the fixin’s for a warming soup supper...a ladle, soup seasonings and a big jar of your best warm-you-to-your-toes soup! Be sure to include a copy of the recipe too.
Cheesy Garlic Pull-Apart Bread
Holly Snow
Everson, WA
If you don’t have a bread machine, you can prepare this dough in a large bowl. Dissolve yeast in warm water, 110 to 115 degrees. Stir in remaining ingredients in the order listed and beat until smooth. Turn dough out onto a floured surface and proceed with the recipe.
1-1/2 t. active dry yeast
1/2 c. warm water
4 t. butter, softened
1/2 c. sour cream
3 T. sugar
1-1/2 t. salt
3 c. bread flour
Heat water until very warm, about 110 to 115 degrees. Add water and remaining ingredients to a bread machine in order listed by bread machine manual. Select dough cycle. When cycle is completed, turn dough out onto a floured surface. Cover and let rise for 10 minutes. Pull dough apart by handfuls and dip in Cheesy Garlic Mixture. Place in a greased fluted pan. Cover and let rise for 45 minutes. Bake at 350 degrees for 30 minutes, until golden. Makes 10 to 12 servings.
Cheesy Garlic Mixture:
1/2 c. butter, melted
3 T. dried, minced onion
2 t. granulated garlic
1-1/2 c. shredded Colby Jack cheese
Mix all ingredients together.
Set a mini snowman at each person’s place...so sweet! Simply attach two marshmallows together with a dab of frosting. Add a gumdrop hat and a tiny scarf cut from fruit leather, then use a toothpick to paint on frosting features.
Mini Butterscotch Drop Scones
Margaret Welder
Madrid, IA
My husband loves scones, so my recipe file has many different scone recipes, most of them rolled and cut into wedges. However, this one is a bit different because it is a drop scone and the butterscotch chips and nuts make it sweet.
2 c. all-purpose flour
1/2 c. brown sugar, packed
2 t. baking powder
1/4 t. salt
1/3 c. butter, softened
1 c. butterscotch chips
1/2 c. pecans, toasted and chopped
1 egg, beaten
2/3 c. whipping cream
1/2 t. vanilla extract
Optional: powdered sugar
Combine flour, brown sugar, baking powder and salt. Cut in butter with a pastry blender or 2 knives until fine crumbs form. Stir in chips and nuts. In a separate bowl, whisk together egg, cream and vanilla. Add to flour mixture, stirring just to moisten. Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet. Bake at 375 degrees for 12 to 15 minutes, until golden. Cool on a wire rack. Sprinkle with powdered sugar, if desired. Makes 3 dozen.
Make Mock Devonshire Cream to spoon onto warm scones...it’s irresistible! Blend a 3-ounce package of cream cheese with one tablespoon sugar and 1/8 teaspoon salt. Stir in a cup of whipping cream. Beat with an electric mixer on high speed until stiff peaks form. Keep refrigerated.
Let-It-Snow Cocoa
Anjanette Kauffman
Seven Valleys, PA
I got this slow-cooker recipe from my sister one day when our kids were together sledding. It’s very good and warms everyone up.
2 c. whipping cream
6 c. milk
1 t. vanilla extract
1 to 1-1/2 c. semi-sweet chocolate chips
Combine all ingredients in a slow cooker. Cover and cook on low setting for 2 to 2-1/2 hours. Stir well to blend before serving. Makes 10 servings.
Holiday Eggnog Bread
Summer Staib
Broomfield, CO
This was one of the first things that I ever made at age twelve. My family likes it very much during the holidays and I make it as long as the grocery store sells eggnog in the dairy section!
2 eggs, beaten
1 c. sugar
1 c. eggnog
1/2 c. butter, melted
1 t. vanilla extract
2-1/4 c. all-purpose flour
2 t. baking powder
2-1/4 t. ground nutmeg
In a large bowl, combine eggs, sugar, eggnog, melted butter and vanilla. Blend well. Add remaining ingredients; stir until moistened. Grease the bottom of a 9"x5" loaf pan; pour batter into pan. Bake at 350 degrees for 35 to 45 minutes, until a toothpick comes out clean. Cool completely before slicing. Makes one loaf.
Sounds of the season! String jingle bells on a sturdy wire, twist into a ring and hang on a doorknob.
James Family Toasty Sub
Shannon James
Georgetown, KY
With four children, we are always looking for budget-friendly meals that are healthful and well-balanced. When I first made this sandwich it was loved by the adults as much as the kids! Flavored loaves from the bakery are delicious, too. Serve with chips or potato salad on the side for a warm, hearty meal.
1 loaf French bread, halved lengthwise
1/4 c. ranch salad dressing
1 lb. deli sliced turkey
5 slices Swiss cheese
1/4 c. cranberry sauce
Spread the cut side of half of the loaf with salad dressing. Layer with turkey and cheese slices. Place on a broiler pan and broil until cheese is melted and bubbly. Spread cranberry sauce on the cut side of other half of loaf. Close sandwich and slice. Makes 5 servings.
This year, why not have a homemade Christmas gift exchange? When family names are drawn, everyone agrees that all gifts are to be made by hand. Remember to start early! You may be pleasantly surprised at what clever ideas everyone comes up with.
Harvest Ham Chowder
Tomi Lessaris
Greenwood, IN
This recipe is one that all of my family really likes...it’s simple enough for my daughters, Kaci, Lissi and Abbie, to make by themselves! Serve with crusty bread, crackers or cornbread.
2 T. oil
2 onions, diced
2 t. garlic, minced
1 green pepper, diced
4 potatoes, peeled and cubed
2 c. ham, cubed
1-1/2 to 2 c. frozen mixed vegetables
1 t. dried thyme
1 t. dried sage
salt and pepper to taste
4 to 6 c. water
2 12-oz. cans evaporated milk
1/4 c. butter, sliced
8-oz. pkg. favorite shredded cheese
Heat oil in a Dutch oven over medium-high heat; add onions, garlic, green pepper and potatoes. Sauté until onions are golden and potatoes are tender. Stir in frozen vegetables and seasonings; add just enough water to cover. Bring to a boil; lower heat and simmer for 15 minutes. Add evaporated milk, butter and cheese; cover and remove from heat. Let stand 5 minutes, until butter and cheese have melted. Serves 6 to 8.
Throw a spur-of-the-moment sledding party! Gather friends and neighbors to enjoy some snow fun together. Afterwards, head back home for mugs of hot cocoa or mulled cider in front of a cozy fire.
Stuffed Bread
Marlene Heaton
Gloucester, VA
My family always wants me to make this for our Christmas Eve dinner. The kids named it “Garbage Bread”...but it’s delicious!
1 green pepper, quartered
1 red pepper, quartered
1 yellow pepper, quartered
1 onion, quartered
1 lb. ground beef, browned and drained
1 lb. ground pork sausage, browned and drained
1 T. garlic, minced
6-oz. can black olives, drained and diced
4-1/2 oz. can sliced mushrooms, drained
8-oz. pkg. shredded Pepper Jack cheese
8-oz. jar salsa
Optional: 1/4 c. pepperoni, chopped
1 loaf frozen bread dough, thawed
Place peppers and onion in a food processor and process until finely diced. Mix all ingredients except dough in a bowl; refrigerate 8 hours to overnight. On a floured surface, roll out thawed dough into a 15-inch by 10-inch rectangle. Spread chilled mixture over dough and roll up jelly-roll style. Place on a greased baking sheet. Bake at 350 degrees until golden, about 30 minutes. Slice to serve. Makes 8 servings.
Tuck silverware into plush red mini Christmas stockings to lay on each guest’s plate...how festive!
Crispy Butter Croutons
Lynda Robson
Boston, MA
Here in New England we’re known for our thriftiness, so I enjoy turning day-old bread into crunchy croutons to sprinkle on soup or salad. I always cut the bread with a little star-shaped cookie cutter.
2 T. butter
1/2 t. dried parsley
1/8 t. paprika
1/8 t. garlic salt
1/8 t. pepper
2 slices day-old bread, cubed
Place butter in a microwave-safe medium baking dish. Microwave on high setting for about 25 seconds, until melted. Stir in seasonings. Add bread cubes; toss to coat. Microwave, uncovered, for 3 minutes, stirring once every minute until croutons are golden and crisp. Makes one cup.
Give handknitted winter scarves as gifts...it’s like giving a warm hug! Even beginning knitters can easily create nice-looking scarves. Choose a variegated yarn that makes its own stripes or use team colors...either way, your gift is sure to be a hit!
Meatball Potato Soup
Leslie Borelli
Pittsfield, ME
My mother-in-law used to serve this soup to my husband and he loves it, now I serve to my family. It is great on a nice cold day...we get a lot of them here in Maine!
32-oz. can beef broth
8 c. water
1 onion, halved and sliced
garlic powder, salt and pepper to taste
2 lbs. ground beef
6 potatoes, peeled and diced
Combine broth, water, onion and seasonings in a soup pot. Bring to a boil over medium-high heat; boil until onion is transparent. Form ground beef into small meatballs and drop into soup. Boil until meatballs are cooked through, about 35 to 40 minutes. Add potatoes for the last 20 minutes of cooking. Serves 8 to 10.
A delightful ice wreath for the front porch begins with items from the kitchen. Add about two inches of water to a fluted cake pan and freeze. Add a layer of fresh cranberries on top of the ice, fill mold with water and freeze again. Pop out of the pan and hang outdoors with a length of sturdy cord.
Turkey & Wild Rice Soup
Jo Ann
Our favorite way to enjoy leftover holiday turkey.
1 onion, chopped
4-oz. can sliced mushrooms, drained
2 T. butter
3 c. water
2 c. chicken broth
6-oz. pkg. long-grain and wild rice, uncooked
2 c. cooked turkey, diced
1 c. whipping cream
In a large saucepan over medium heat, sauté onion and mushrooms in butter, until onion is tender. Add water, broth and rice with seasoning packet; bring to a boil. Reduce heat; simmer for 20 to 25 minutes, until rice is tender. Add turkey and heat through; stir in cream. Serves 6.
Leave a loaf of bread on the table after Christmas Eve supper and you will have a full supply until the next Christmas.
Hot Turkey Sandwiches
Beth Bundy
Long Prairie, MN
My mother-in-law gave me this slow-cooker recipe years ago...my family loves it! I have substituted chicken for the turkey and it was just as tasty.
1 c. onion, chopped
1-1/2 c. celery, chopped
3 T. butter
6 c. cooked turkey, shredded
10-3/4 oz. can cream of mushroom soup
3 c. pasteurized process cheese spread, cubed
15 sandwich buns, split
In a large saucepan over medium heat, sauté onion and celery in butter until tender. Add remaining ingredients except buns; mix well. Transfer to a slow cooker. Cover and cook on low setting for 3 to 4 hours. Serve on buns. Makes 15 servings.
Arrange a variety of mini breads, rolls and buns on a tiered cake stand alongside a variety of hot sandwich fillings and toppings. Guests will enjoy making different mini sandwiches to sample.
Homemade Chicken-Tomato Stew
Linda Hill
Athens, AL
This stew is good any time of the year.
3 to 4 boneless, skinless chicken breasts
5 c. water
2 15-oz. cans corn
28-oz. can diced tomatoes
2 T. chicken bouillon granules
1 onion, diced
2 potatoes, peeled and diced
10-3/4 oz. can tomato soup
2 T. hickory smoke-flavored cooking sauce
salt and pepper to taste
Place chicken and water in a soup pot. Simmer over medium heat until chicken is tender. Remove chicken with a slotted spoon, reserving broth. Shred chicken and return to broth. Add remaining ingredients except salt and pepper; stir well. Simmer over low heat for 45 minutes. Add salt and pepper to taste. Serves 6 to 8.
Tuck sweet family photos on wire picks into a festive pine wreath...a super conversation starter for family & friends as they visit over the holidays.
Vegetarian Chili
Gertrude Stevens
Sioux City, IA
On New Year’s Day our family always enjoys oyster stew. However my sister-in-law doesn’t like it, so one morning I was wondering what to make for her and came across this recipe. It was so good, everyone else had to have a bowl of it too! You will never miss the meat and won’t even realize it isn’t in the soup.
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
2 t. olive oil
14-1/2 oz. can reduced-sodium vegetable or chicken broth
16-oz. can kidney beans, drained and rinsed
16-oz. can fat-free refried beans
16-oz. can black beans, drained and rinsed
14-1/2 oz. can stewed tomatoes, chopped
3/4 c. salsa
2 t. chili powder
1/2 t. pepper
1/4 t. ground cumin
Optional: saltine crackers
In a large saucepan over medium heat, sauté onion, green pepper and garlic in oil until tender. Add remaining ingredients except crackers; mix well. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve with crackers, if desired. Makes 8 servings.
Share the Christmas spirit with a good winter deed...shovel the driveway and sidewalk for a neighbor. When you reach the doorstep, be sure to knock on the door and wish them a happy holiday!
Ham & Cheddar Cornbread
Arlene Smulski
Lyons, IL
This tasty cornbread is great for breakfast, lunch or brunch. It goes well with soup, salad or a fruit cup.
2 8-1/2 oz. pkgs. cornbread mix
2/3 c. milk
2 eggs, beaten
1/3 lb. thinly sliced deli ham
6 slices Cheddar cheese
Combine dry cornbread mix, milk and eggs; mix well. Pour half of the batter into a 9"x9" baking pan sprayed with non-stick vegetable spray. Layer ham and cheese slices carefully over batter; spread remaining batter over cheese. Bake at 400 degrees for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cut into squares; serve warm. Serves 6 to 8.
Instead of purchasing seasonal giftwrap, pick up a roll or two of white shelf paper. Stamp on a jolly design using red ink and whimsical rubber stamps...or let the kids do it! Top off wrapped gifts with bows of red bulky yarn...what a simple way to make any gift more special!
Slow-Cooked Hearty Pork Stew
Audrey Lett
Newark, DE
This is a super make-ahead recipe. Freeze stew and topping in separate containers, then thaw in the fridge two days ahead of serving.
1-1/2 lbs. boneless pork shoulder, cubed
1 lb. Kielbasa sausage, sliced
14-1/2 oz. can chicken broth
2 c. onion, chopped
6 carrots, peeled and thickly sliced
2 cloves garlic, minced
2 15-oz. cans cannellini beans, drained and rinsed
3 T. tomato paste
1 t. dried thyme
1/2 t. pepper
14-1/2 oz. can diced tomatoes, drained
In a slow cooker, combine all ingredients except tomatoes. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. Stir in tomatoes; cover and cook an additional 10 minutes. Transfer stew to a greased shallow 3-quart casserole dish. Bake, covered, at 400 degrees for 30 minutes. Uncover; sprinkle with Crumb Topping. Return to oven for 15 to 20 minutes, or until topping is crisp and golden. Makes 8 servings.
Crumb Topping:
1-1/2 c. soft bread crumbs
1/4 c. fresh parsley, chopped
1/4 c. grated Parmesan cheese
2 T. olive oil
Toss all ingredients together.
Many families enjoy chowder or stew on Christmas Eve...why not try it yourself? Soup is satisfying yet easy to fix and serve, leaving lots of time for last-minute gift wrapping, caroling or attending a special church service. End with a super-simple dessert of Christmas cookies and peppermint ice cream.