Kentucky Cooks

ALPHABET CHICKEN SOUP

This is great soup to cook for kids when they’re feeling under the weather. They’ll appreciate the ABC’s.

1 (3- to 4-pound) stewing chicken

3 quarts water

¼ teaspoon poultry seasoning

1½ cups alphabet pasta

1 cups sliced carrots

1 cup finely chopped celery

1 medium onion, finely chopped

Salt and pepper to taste

In a large Dutch oven, combine chicken, water, and poultry seasoning. Bring to a boil. Cover and cook over low heat for 1 hour or until chicken is tender. Remove chicken and skim fat from broth. Cut meat from bone and return to soup. Add pasta, carrots, celery, and onion. Cook, covered, over medium heat for 20 to 30 minutes or until pasta is tender. Season with salt and pepper.

Yield: 8 servings

CHILLED CREAM OF LEMON SOUP

cup fresh lemon juice

Lemon rind, cut into 2½-inch strips

3 cups plus 2 tablespoons homemade or canned chicken broth

1½ teaspoons cornstarch

½ cup heavy cream, well chilled

½ cup crushed ice

Salt to taste

Snipped fresh chives for garnish

In saucepan, combine lemon juice, lemon rind, and 3 cups broth. Bring to a boil, boil for 5 minutes, and discard rind. Stir cornstarch into 2 tablespoons broth and then whisk it into broth mixture. Cook over moderately high heat, stirring until thickened. Remove pan from heat. Stir in cream. In blender, mix soup with crushed ice until smooth. Transfer to metal bowl, skim froth off top, cover with aluminum foil, and refrigerate. When ready to serve, season with salt, ladle into chilled bowls, and garnish with chives.

Yield: 2 servings

AVOCADO BISQUE

4 very ripe avocados

cup fresh lime juice

1 clove garlic, finely crushed

1 tablespoon mayonnaise

1 teaspoon curry powder

1 cup heavy cream

1½ cups canned chicken broth, brought to a slow boil and chilled

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh cilantro

½ teaspoon Tabasco (or other hot pepper) sauce

In blender, mix in batches avocados, lime juice, garlic, mayonnaise, and curry powder. Process until smooth. Transfer to large bowl and stir in remaining ingredients. Cover and refrigerate. When ready to serve, stir well and ladle into chilled bowls.

Yield: 4 servings

STRAWBERRY SOUP

1 pound strawberries

1 (15-ounce) container sour cream

2 teaspoons grenadine

1 teaspoon vanilla extract

1 tablespoon plus 1 teaspoon powdered sugar

¼ cup half-and-half

Sour cream for topping

Mix strawberries and sour cream. Beat slowly until well mixed. While blending strawberry mixture in a food processor, add grenadine, vanilla extract, and sugar. Blend until smooth, add half-and-half, and mix only until well blended. Refrigerate. When ready to serve, top with a dollop of sour cream.

Yield: 4 to 6 servings

CHILLED DILL SOUP

2 pints half-and-half

2 (16-ounce) containers plain yogurt

4 cucumbers, peeled, seeded, and diced

4 tablespoons chopped green onion

1 teaspoon salt

½ teaspoon white pepper

Sprigs of fresh dill

Sliced cucumber for garnish

Combine ingredients, except cucumber slices, stirring well. Chill thoroughly. When ready to serve, stir and garnish with cucumber.

Yield: 16 servings

FRENCH ONION SOUP

1 pound onions, sliced

3 tablespoons vegetable oil

2 (14-ounce) cans beef broth

1 teaspoon Worcestershire sauce

Pinch of pepper

6 slices French bread, toasted

cup shredded Swiss cheese

In large saucepan, cook and stir onions in oil over medium heat for 20 minutes or until golden brown. Stir in broth, Worcestershire sauce, and pepper. Bring to a boil and remove from heat.

Place bread on baking sheet and sprinkle with cheese. Broil 4 to 5 inches from heat for about 1 minute or until cheese is melted and golden. Serve soup topped with bread.

Yield: 6 servings

ROASTED CARROT AND
ORANGE SOUP

10 to 12 large carrots

4 tablespoons (½ stick) butter

2 cups chopped yellow onion

5 cups chicken stock or broth

1 cup fresh orange juice

Zest of ½ orange

Salt and freshly ground pepper to taste

Grill or roast carrots, turning frequently, until tender. Cool and then chop carrots. In saucepan, melt butter and add onion. Cover and cook over low heat until tender and light brown. Add carrots and stock or broth, and bring to a boil. Reduce heat and cook until carrots are very tender.

Pour soup through a strainer and reserve the liquid. In a food processor or blender, puree the solids. Add 1 cup of the reserved liquid, orange juice, and orange zest. Process quickly until well blended. Add remaining reserved liquid. Pour back into pot and simmer for 10 minutes. Season with salt and pepper.

Yield: 6 servings

HOT GERMAN POTATO SALAD

This is a great Oktoberfest dish!

5 or 6 medium potatoes, peeled and boiled

5 or 6 strips bacon

1 medium onion, thinly sliced

1 tablespoon flour

cup cider vinegar

cup water

½ cup sugar

1½ teaspoons celery seed

Salt and pepper to taste

Cut potatoes into thin slices. Fry bacon until crisp. Remove from pan, crumble, and set aside. Add onion to bacon fat, cook until wilted, and add to bacon. Drain bacon fat, reserving about 2 tablespoons. To bacon drippings, add flour, vinegar, water, and sugar. Cook until thickened, stirring constantly. Pour over potatoes, add celery seed and onion mixture, and season with salt and pepper. Toss lightly. Adjust seasoning to taste.

Yield: 6 servings

HOT SLAW

Also a great dish for your own Oktoberfest!

½ pound bacon, chopped

½ cup cider vinegar

3 tablespoons sugar

½ teaspoon salt

½ teaspoon dry mustard

1 small head red cabbage, thinly sliced

Fry bacon until crisp and pour off all fat except ¼ cup. To bacon drippings, add vinegar, sugar, salt, and mustard. When ready to serve, pour hot dressing over cabbage, toss, and top with bacon.

Yield: 6 servings

SUNDAY-BRUNCH MARINATED
MUSHROOM SALAD

½ cup salad oil

¼ cup olive oil

1 tablespoon plus 1 teaspoon Worcestershire sauce

Scant teaspoon salt

1 teaspoon freshly ground pepper

2½ tablespoons lemon juice

2 cloves garlic, chopped

cup red wine

2 (15-ounce) cans or 1 (30-ounce) can button mushrooms, drained

In saucepan, combine ingredients and cook over medium heat for about 15 minutes. Cover and refrigerate for several hours.

Yield: 8 servings as an appetizer

AMBROSIA

This is another great southern ambrosia recipe!

6 navel oranges

1 (8-ounce) can crushed pineapple, drained (reserve juice)

¾ cup flaked sweetened coconut

2 teaspoons sugar

1 cup heavy cream

1 tablespoon plus 1 teaspoon powdered sugar

½ cup maraschino cherries, drained

Section oranges into a bowl. Add pineapple, coconut, sugar, and pineapple juice. Cover and refrigerate overnight.

When ready to serve, whip cream with powdered sugar until soft peaks form. Fold in fruit mixture and add cherries. Arrange on individual serving dishes.

Yield: 4 to 6 servings

POPPY SEED TURKEY SALAD

1 cup uncooked rice

2 cups chicken broth

2 cups cooked turkey breast slices, chopped

1½ cups unpeeled and diced apple

1 cup chopped celery

cup toasted and chopped pecans

to ½ cup poppy seed dressing

Salt and pepper to taste

4 large lettuce leaves

In saucepan, combine rice and broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes without disturbing, until liquid is absorbed. Let stand, covered, for 5 minutes. Cool and refrigerate.

When ready to serve, combine rice with remaining ingredients—except lettuce, salt, and pepper—in a medium bowl and toss with a fork. Season with salt and pepper, if needed. Serve on lettuce leaves.

Yield: 4 servings

AVOCADO SALAD

2 (3-ounce) packages or 1 (6-ounce) package lime gelatin

1 cup mayonnaise

2 avocados, mashed

1 (8-ounce) and 1 (3-ounce) package cream cheese

1 small jar pimientos, drained

2 cups chopped celery

1 small onion, grated

Dash of Worcestershire sauce

Garlic powder to taste

Salt and cayenne pepper to taste

Lettuce leaves

Bring 2 cups water to a boil and mix in gelatin. Add remaining ingredients, except lettuce, adjusting seasoning to taste. Pour into lightly oiled 4- or 5-cup mold. Refrigerate for several hours until well set. Serve on lettuce leaves.

Yield: 6 servings

BLACK BEAN AND CORN SALAD

2 cups corn kernels, fresh or frozen

1 (15-ounce) can black beans, drained

1 cup halved cherry tomatoes

½ large red onion, chopped

2 tablespoons chopped fresh cilantro

½ green bell pepper, chopped (optional)

Juice of ½ lime

Olive oil

Salt and pepper to taste

1 avocado, thinly sliced, for garnish

In bowl, combine corn, beans, tomatoes, onion, cilantro, and green pepper. Sprinkle with lime juice and drizzle with oil. Toss and season with salt and pepper. Arrange avocado across top.

Yield: 4 to 6 servings
Note: To prevent browning, brush avocado with lime juice.

PRETZEL SALAD

This remains one of my favorite holiday dishes.

2 cups crushed pretzels

1¼ cups sugar

½ cup plus 2 tablespoons (1¼ sticks) margarine or butter, melted

1 (8-ounce) container whipped cream cheese

1 cup whipped topping

2 cups pineapple juice

2 (3-ounce) packages strawberry gelatin

2 (10-ounce) packages frozen strawberries

Lettuce leaves

Whipped topping

Preheat oven to 350 degrees. Coat a 9 × 13-inch baking pan with cooking spray.

Mix pretzels, ¼ cup sugar, and margarine or butter. Spread pretzel mixture in baking pan. Bake for 10 minutes. Allow to cool completely.

Mix cream cheese, 1 cup sugar, and whipped topping, and spread over pretzel mixture. Heat pineapple juice and dissolve gelatin in it. Add strawberries and cool until gelatin just begins to set. Spread over cheese layer and refrigerate until solid.

When ready to serve, cut into squares, arrange on lettuce, and top with a dollop of whipped topping.

Yield: 8 servings

BIBB LETTUCE SALAD
WITH MANDARIN ORANGES AND POPPY SEED DRESSING

3 cups torn Bibb lettuce

1 celery stalk, thinly sliced

1 tablespoon chopped red onion

1 large carrot, peeled and shredded

½ cup mandarin oranges, drained

1 tablespoon toasted and sliced almonds

1 (8-ounce) bottle poppy seed dressing

Place lettuce on two salad plates and arrange remaining ingredients, except dressing, on lettuce. Drizzle with dressing.

Yield: 2 servings

BLACKBERRY VINAIGRETTE SALAD

1 tablespoon plus ½ cup olive oil

1 tablespoon minced green onion

3 cloves garlic, minced

1 pint blackberries

cup balsamic vinegar

1 teaspoon sugar

1 tablespoon chopped fresh mint

2 teaspoons chopped fresh tarragon

½ teaspoon salt

½ teaspoon freshly ground pepper

6 cups mixed salad greens, washed and dried

¼ cup toasted and slivered almonds

4 ounces feta cheese, crumbled, for topping

1 avocado, seeded and thinly sliced, for topping

12 blackberries for garnish

In large skillet, heat 1 tablespoon oil over medium-high heat. Add green onion and garlic. Sauté, stirring, for about 1 minute. Add blackberries, reserving about 12, and cook, stirring, for about 2 minutes. Add vinegar and deglaze pan by scraping the bottom with a spatula and allowing to cook until the vinaigrette is reduced by half. Remove from heat and put blackberries into a blender. Add sugar, mint, and tarragon, and process to a smooth paste. Add salt and pepper. While blender is running, add ½ cup olive oil through the feed tube and process until smooth. Strain through a fine sieve into a clean bowl and refrigerate until dressing has cooled completely, at least 1 hour.

When ready to serve, combine greens with almonds and toss with vinaigrette. Check seasoning and add salt or pepper to taste. Divide salad among 4 plates, top with cheese and avocado, and garnish with blackberries.

Yield: 4 servings

HONEY-LIME DRESSING

National Honey Board

This dressing makes a delicious salad when used on radicchio. Add grated lime zest sprinkled on top of salad for a refreshing taste.

1 cup sugar

½ cup honey

2 teaspoons dry mustard

cup lime juice

cup pineapple juice

2 cups salad oil

In blender or food processor, mix sugar, honey, mustard, lime juice, and pineapple juice. Blend briefly, slowly adding oil. Continue to mix until all oil is added and well incorporated. Pour into 1-quart container with a tight-fitting lid, and store in refrigerator for up to several weeks.

Yield: 4 cups

SPINACH AND
WATER CHESTNUT SOUP

5 cups chicken stock

3 cups fresh spinach, torn into bite-size pieces (unless baby spinach)

1 (8-ounce) can water chestnuts, drained and thinly sliced

1 teaspoon light soy sauce

4 green onions, cut at angle into ¼-inch slices

1 tablespoon chopped garlic

Salt and freshly ground pepper to taste

1 tablespoon fresh chives, or 1 teaspoon dried chives

In medium saucepan, bring stock to a gentle boil. Add spinach, water chestnuts, soy sauce, green onions, garlic, and salt and pepper, and simmer for about 3 minutes. Stir in chives and ladle into bowls.

Yield: 4 to 6 servings

SPLIT PEA AND SAUSAGE SOUP

1½ cups split peas

1 teaspoon salt

½ teaspoon pepper

1 pound smoked sausage (such as kielbasa), thinly sliced

3 celery stalks, diced

1 cup evaporated milk

Bring 5 cups water to a boil, add peas, and cook for 1 hour. Add salt, pepper, sausage, and celery. Simmer for 1 hour. Add a little boiling water if necessary (a few tablespoons at a time) to maintain consistency. Just before serving, add evaporated milk. Blend well, and adjust seasoning to taste.

Yield: 4 to 6 servings

COLORFUL ITALIAN SALAD

This salad is great to serve at potlucks.

2 medium red bell peppers, thinly sliced

2 medium yellow bell peppers, thinly sliced

1 banana pepper, cut into rings

1 green bell pepper, thinly sliced

1 red onion, thinly sliced

6 Roma tomatoes, thinly sliced

1 cup grated Parmesan cheese

¾ cup fat-free Italian dressing

1 tablespoon chopped fresh basil

1 tablespoon snipped fresh chives

Toss together ingredients. Serve immediately or after refrigerating for a few hours.

Yield: 6 servings

NUTRITIOUS POTLUCK
FRUIT SALAD

Sugar substitute equal to cup sugar (I use Splenda)

2 tablespoons flour

cup orange juice

2 tablespoons lemon juice

1 (20-ounce) can pineapple chunks, drained (reserve juice)

Egg substitute equal to 1 egg

2 cups light whipped topping

3 pints strawberries, sliced

4 cups green seedless grapes

6 kiwifruits, peeled and sliced

1 pint raspberries

1 pint blueberries

6 medium bananas, cut into ½-inch slices

In saucepan, combine sugar substitute and flour. Stir in orange, lemon, and pineapple juices. Bring to a boil and remove from heat. Stir small amount of juice mixture into egg substitute, stir, and add to pan, stirring constantly. Bring to a boil and cook over medium heat, stirring constantly, for 2 minutes. Cool to room temperature, stirring occasionally. When cooled, fold in whipped topping. In large bowl, combine all ingredients and toss lightly to coat. Serve immediately or refrigerate until ready to serve.

Yield: 14 to 16 servings

CHICKEN NOODLE SOUP

2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

3 carrots, shredded

2 celery stalks, cut into ½-inch slices

1 bay leaf

½ teaspoon dried thyme

2 quarts chicken stock or broth

1 (8-ounce) package wide egg noodles

1½ cups shredded cooked chicken

Salt and freshly ground pepper to taste

¼ cup chopped fresh parsley

In large pot, combine oil, onion, garlic, carrots, celery, bay leaf, and thyme. Cook over medium heat, stirring constantly, for about 6 minutes, until vegetables are tender but not brown. Pour in stock or broth, and bring to a boil. Add noodles and cook for about 6 minutes, until tender. Add chicken, salt and pepper, and parsley. Cover and simmer for 10 minutes.

Yield: 4 servings

QUICK-AND-EASY
MINESTRONE SOUP

1 cup pasta (tubetti, penne, macaroni, or any shape that holds sauce well)

Extra-virgin olive oil

5 cloves garlic, minced

1 cup finely chopped yellow onion

1 cup small-diced celery

1 cup small-diced carrots

1 tablespoon finely chopped rosemary or thyme leaves

1 (14-ounce) can cannelloni or kidney beans, drained and rinsed

1 (14½-ounce) can diced tomatoes

3 cups green beans (canned are fine)

6 cups chicken stock or broth

Salt and freshly ground pepper to taste

1 cup freshly grated Parmesan cheese

In large pot, bring salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and transfer to a baking sheet. Toss with a little oil to prevent sticking.

In medium saucepan drizzled with a small amount of olive oil, cook garlic over medium-high heat, stirring occasionally, until it begins to brown, about 1 minute. Reduce heat to medium and add onion, celery, and carrots. Cook, stirring occasionally to prevent browning, until vegetables are soft, 8 to 10 minutes. Add rosemary or thyme. Raise heat to high. Add beans, tomatoes, green beans, and stock, and bring to a boil. Reduce heat and simmer for 12 to 15 minutes, skimming off foam from the top. Season generously with pepper, and add salt to taste. When ready to serve, add pasta. Serve warm with cheese and olive oil for sprinkling.

Yield: 6 to 8 servings

FRESHEST GARDEN
VEGETABLE SALAD

4 cups fresh young spring salad greens (arugula, frisée, baby red-leaf lettuce, and/or Bibb lettuce)

1 pint cherry tomatoes

1 large red bell pepper, cut into long strips

1 yellow bell pepper, cut into strips

1 orange bell pepper, cut into strips

1 cup thin wax beans

1½ cups baby bella, shiitake, and crimini mushrooms

1 cup fresh spinach leaves

1 large red onion, cut into thin strips

½ cup snow peas, ends trimmed

Juice of ¼ lemon

In large bowl, combine greens. Add remaining ingredients and sprinkle with lemon juice or top with a light vinaigrette.

Yield: 10 to 12 servings