Soups, Sides & Salads
Crab Soup with Sherry
Everybody loves this rich, comforting soup that’s a tradition in the South. It is brimming with crab and has a smooth, creamy texture.
REGINA HUGGINS SUMMERVILLE, SOUTH CAROLINA
Staff, Newington Elementary School, Summerville, South Carolina
PREP: 15 MINUTES COOK: 30 MINUTES MAKES: 6 SERVINGS
1 pound fresh or frozen crabmeat, thawed
6 tablespoons sherry or chicken broth
1 small onion, grated
¼ cup butter, cubed
¼ cup all-purpose flour
½ teaspoon salt
2 cups 2% milk
2 chicken bouillon cubes
3 cups half-and-half cream
2 tablespoons minced fresh parsley
1. In a small bowl, combine the crabmeat and sherry; set aside.
2. In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.
Hot and Sour Soup
We’ve tried several recipes for this soup and couldn’t find one that resembled the one we liked at a restaurant. So I made my own, and I must say it’s on par with what you’ll find when dining out. Use regular or hot chili sauce, according to your taste.
—VERA LEITOW MANCELONA, MICHIGAN
Volunteer, Mancelona Schools, Mancelona, Michigan
PREP: 20 MINUTES COOK: 25 MINUTES MAKES: 6 SERVINGS (ABOUT 2 QUARTS)
¾ pound pork tenderloin, cut into 1½-inch x ¼-inch strips
1 tablespoon olive oil
½ pound sliced fresh mushrooms
6 cups chicken broth
¼ cup soy sauce
2 tablespoons chili garlic sauce
¾ teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into ¼-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
½ cup white vinegar
⅓ cup cornstarch
⅓ cup cold water
2 teaspoons sesame oil
Finely chopped green onions
1. In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm.
2. Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes.
3. In a small bowl, combine the cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish with onions.
Fiesta Corn Salad
This recipe is special because I was able to take a delectable, but somewhat complicated appetizer recipe and turn it into a salad that’s easy to make and transport. Adjust the jalapeno and chipotles to suit your taste for spicy heat.
—RICHI REYNOLDS SCOTTSBORO, ALABAMA
PREP: 30 MINUTES BAKE: 25 MINUTES MAKES: 12 SERVINGS (¾ CUP EACH)
TAMALE CROUTONS
3 cups frozen corn, divided
⅔ cup butter, softened
⅓ cup sugar
¼ teaspoon salt
1 cup masa harina
¼ cup all-purpose flour
CHIPOTLE RANCH DRESSING
¼ cup buttermilk
¼ cup mayonnaise
1 teaspoon buttermilk ranch salad dressing mix
1 teaspoon minced chipotle peppers in adobo sauce
SALAD
6 cans (7 ounces each) white or shoepeg corn, drained
2 cups grape tomatoes, chopped
1 can (10 ounces) diced tomatoes and green chilies, well drained
1 small red onion, chopped
½ cup chopped peeled jicama
¼ cup minced fresh cilantro
¼ cup lime juice
1 jalapeno pepper, seeded and minced
4 medium ripe avocados, peeled and cubed
¾ cup shredded Mexican cheese blend
1. Place 2 cups corn in food processor; cover and process until finely chopped. Add the butter, sugar and salt; cover and process until blended. Stir in the masa harina and flour until a soft dough forms; fold in the remaining corn. Using wet hands, press dough into a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 400° for 20 minutes. Score the dough into 1-in. squares. Bake 4-6 minutes longer or until golden brown. Immediately cut along the scored lines; cool in pan on a wire rack.
3. In a small bowl, combine the dressing ingredients. In a large bowl, combine the corn, tomatoes, onion, jicama, cilantro, lime juice and jalapeno. Pour dressing over salad and toss to coat; gently stir in avocados. Sprinkle with cheese and croutons. Serve immediately.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
“I’ve been an educator for 34 years, and the last 25 of those years I’ve been teaching kindergarten at Brownwood Elementary—a school with tremendous community involvement. This year, in November, we had an American Heritage Day celebration. The entire school participated. It was a wonderful learning experience for students.”
—RICHI REYNOLDS SCOTTSBORO, ALABAMA
Teacher, Brownwood Elementary School, Scottsboro, Alabama
Halibut Chowder
I have a passion for cooking and entertaining. Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I’ve served this halibut chowder at those parties and it was a big hit.
—TERESA LUECK ONAMIA, MINNESOTA
PREP: 25 MINUTES COOK: 30 MINUTES MAKES: 12 SERVINGS (3 QUARTS)
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
½ cup butter, cubed
½ cup all-purpose flour
¼ teaspoon white pepper
2 cups 2% milk
1 can (14½ ounces) chicken broth
¼ cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15¼ ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
¾ cup grated Parmesan cheese
½ cup minced chives
1. In a large saucepan, saute celery, carrots and onion in butter until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, for 7-11 minutes or until fish flakes easily. Discard bay leaves.
4. Garnish servings with croutons, cheese and chives.
Editor’s Note: Look for chicken base near the broth and bouillon.
“I’ve been teaching 4th and 5th grade students at Onamia Elementary for the past 21 years. The best part of being a teacher is seeing students develop into caring, responsible young adults. Onamia Elementary is located in a rural area that is big on community. Adults and children share a camaraderie and enjoyment of the abundance that nature has to offer. Many of us partake in hunting, fishing, wild ricing, maple sugaring, skiing, snow shoeing…the works!”
—TERESA LUECK ONAMIA, MINNESOTA
Teacher, Onamia Elementary, Onamia, Minnesota
Sausage Stuffing Muffins
This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.
—TRICIA BIBB HARTSELLE, ALABAMA
Teacher, Hartselle Junior High School, Hartselle, Alabama
PREP: 45 MINUTES BAKE: 20 MINUTES MAKES: 1½ DOZEN
1 pound bulk pork sausage
4 celery ribs, chopped
2 medium onions, chopped
¼ cup butter, cubed
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 package (5 ounces) dried cranberries
1 cup chopped pecans
1 teaspoon salt
1 teaspoon pepper
2 to 3 cups reduced-sodium chicken broth
2 eggs
2 teaspoons baking powder
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside.
2. In the same skillet, saute celery and onions in butter until tender. Transfer to the bowl; add the stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture.
3. Spoon into 18 greased muffin cups. Bake at 375° for 20-25 minutes or until lightly browned. Cool for 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately.
Grilled Sweet Potato Wedges
I love when an entire meal can be cooked outside on the grill and I don’t need to heat up the kitchen on hot days. These tasty fries meet that requirement.
—NATALIE KNOWLTON KAMAS, UTAH
PREP/TOTAL TIME: 30 MINUTES MAKES: 8 SERVINGS
4 large sweet potatoes, peeled and cut into ½-inch wedges
½ teaspoon garlic salt
¼ teaspoon pepper
DIPPING SAUCE
½ cup reduced-fat mayonnaise
½ cup fat-free plain yogurt
1 teaspoon ground cumin
½ teaspoon seasoned salt
½ teaspoon paprika
½ teaspoon chili powder
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
2. Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.
“I’ve been the Family and Consumer Science teacher at Treasure Mountain Junior High for two years. My favorite part of teaching at Treasure is our involvement with our sister school in Uganda, Africa. To raise money for that school, we held a hunger banquet where my Food and Nutrition classes prepared dinner for nearly 300 guests. At home, my husband and I love to try new dishes. It’s a definite perk that I can test out some of those recipes with my students!”
—NATALIE KNOWLTON KAMAS, UTAH
Teacher, Treasure Mountain Junior High, Park City, Utah
Cranberry Ambrosia Salad
My paternal grandmother made this fluffy and fruity salad for Christmas dinner. I’m not sure how many batches she made, as there were nearly 50 aunts, uncles and cousins in our family. I still make the recipe in memory of her, and it’s still just as good as I remember.
—JANET HURLEY SHELL ROCK, IOWA
Teacher, Shell Rock Elementary, Shell Rock, Iowa
PREP: 20 MINUTES + CHILLING MAKES: 9 SERVINGS
1 pound fresh or frozen cranberries
1 can (20 ounces) crushed pineapple, drained
1 cup sugar
2 cups miniature marshmallows
1 cup heavy whipping cream, whipped
½ cup chopped pecans
1. In a food processor, cover and process cranberries until coarsely chopped. Transfer to a large bowl; stir in pineapple and sugar. Cover and refrigerate overnight.
2. Just before serving, fold in the marshmallows, whipped cream and pecans.
Slow-Roasted Tomatoes
I love tomatoes, and these are healthy and versatile. You can use them in sandwiches, omelets and to top broiled chicken.
—JULIE TILNEY (GOMEZ) DOWNEY, CALIFORNIA
Teacher, Paramount Unified School District, Paramount, California
PREP: 20 MINUTES BAKE: 3 HOURS + COOLING MAKES: 4 CUPS
20 plum tomatoes (about 5 pounds)
¼ cup olive oil
5 teaspoons Italian seasoning
2½ teaspoons salt
1. Cut tomatoes into ½-in. slices. Brush with oil; sprinkle with Italian seasoning and salt.
2. Place on racks coated with cooking spray in foil-lined 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 325° for 3 to 3½ hours or until tomatoes are deep brown around the edges and shriveled. Cool for 10-15 minutes. Serve warm or at room temperature.
3. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Bring tomatoes to room temperature before using.
3RD PLACE
Quinoa and Black Bean Salad
Here’s a good-for-you dish that can be served either cold, as a side salad for eight people, or warm, as an entree for four. The lime vinaigrette adds a nice punch of flavor to this wonderful dish.
—YVONNE COMPTON ELKTON, OREGON
PREP: 20 MINUTES COOK: 15 MINUTES MAKES: 8 SERVINGS
1 cup vegetable broth
1 cup water
1 cup quinoa, rinsed
1 medium sweet orange pepper, chopped
1 small red onion, chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups cherry tomatoes, halved
¼ cup olive oil
2 tablespoons lime juice
1 teaspoon balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
1 medium ripe avocado, peeled and cubed
2 tablespoons minced fresh cilantro
1. In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
2. In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.
3. In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.
4. Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.
Editor’s Note: Look for quinoa in the cereal, rice or organic food aisle.
“I’m a native Australian and taught there for 15 years before moving to Elkton (population 180) some 20 years ago. I teach kindergarten, and my teaching philosophy can be summed up in these words: ‘Each stage of development is complete in itself. A 3-year-old is not an incomplete 5-year-old. The child is not an incomplete adult. Never are we simply on our way! Always, we have arrived.’”
—YVONNE COMPTON ELKTON, OREGON
Teacher, Elkton Charter School, Elkton, Oregon
Fiesta Corn Chip Salad
Whenever I bring this corn salad to a gathering, the recipe is always requested! It’s quick, easy and great alongside just about any main course.
—MANDY MCKINNON NORTH CANTON, OHIO
PREP/TOTAL TIME: 10 MINUTES MAKES: 10 SERVINGS
2 cans (15¼ ounces each) whole kernel corn, drained
2 cups (8 ounces) shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 cup mayonnaise
⅛ teaspoon salt
⅛ teaspoon pepper
1 package (9¼ ounces) chili cheese-flavored corn chips, crushed
1. In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips.
Cranberry Broccoli Slaw
Perk up any cookout with this fun broccoli slaw. This super-easy salad is ready in minutes.
—ALLISON STRAIN LANCASTER, CALIFORNIA
PREP/TOTAL TIME: 15 MINUTES MAKES: 16 SERVINGS (¾ CUP EACH)
1 package (14 ounces) coleslaw mix
4 cups fresh broccoli florets
1 cup dried cranberries
½ cup chopped walnuts
½ cup raisins
⅓ cup chopped red onion
6 bacon strips, cooked and crumbled
1 cup reduced-fat mayonnaise
¼ cup sugar
1 tablespoon cider vinegar
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over cabbage mixture; toss to coat. Refrigerate until serving.
“I have a total of 17 years teaching experience in Minnesota, Hawaii and California. I’ve taught every grade level from kindergarten to sixth, but most of my experience is in kindergarten and second grade. When I’m not busy with my students, you’ll likely find me sharing a tasty recipe with a coworker. I enjoy swapping recipes with colleagues at our school’s breakfast events and potlucks.”
—ALLISON STRAIN LANCASTER, CALIFORNIA
Teacher, Antelope Elementary School, Littlerock, California
Greek Salad with Green Grapes
Prepared with ingredients traditionally associated with Greece, this healthy and colorful salad offers a delightful combination of flavors. It’s outstanding for any entree, but goes especially well with lamb or pork dishes prepared in a Mediterranean style.
—HOLLY HEUPEL COLORADO SPRINGS, COLORADO
Teacher, Foothills Elementary, Colorado Springs, Colorado
PREP/TOTAL TIME: 25 MINUTES MAKES: 9 SERVINGS
1 package (5 ounces) spring mix salad greens
3½ cups torn romaine
1 large cucumber, chopped
1 cup green grapes
½ cup cherry tomatoes, halved
½ cup chopped walnuts
1 cup (4 ounces) crumbled feta cheese
1 can (3.8 ounces) sliced ripe olives, drained
GREEK YOGURT VINAIGRETTE
¾ cup white wine vinegar
2 tablespoons plain Greek yogurt
2 tablespoons honey
2 teaspoons snipped fresh dill
⅛ teaspoon salt
⅛ teaspoon pepper
7 tablespoons olive oil
1. In a large bowl, combine first eight ingredients.
2. In a small bowl, whisk the vinegar, yogurt, honey, dill, salt and pepper. Gradually add the oil in a steady stream until combined. Pour over salad; toss to coat.
Editor’s Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place ¼ cup plain yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed.
French Onion Soup
In my opinion, the key to a delicious French onion soup is a dark, savory broth, which you traditionally get from beef broth. But to make a vegetarian version with the same robust taste using vegetable broth is more difficult. To achieve the earthy tones I’m looking for, I’ve used a few nontraditional ingredients in this recipe.
—PAUL DEBENEDICTIS READING, MASSACHUSETTS
PREP: 30 MINUTES COOK: 1 HOUR 20 MINUTES MAKES: 6 SERVINGS
3 pounds yellow onions
1 pound sweet onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon brown sugar
1 teaspoon balsamic vinegar
1 tablespoon all-purpose flour
1 can (14½ ounces) vegetable broth
1 can (12 ounces) beer or 12 ounces vegetable broth
¼ cup white wine or additional vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons brandy
½ teaspoon coarsely ground pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper
6 slices French bread (1 inch thick)
6 slices Swiss cheese
1. In a Dutch oven, saute onions in butter and oil until tender. Reduce heat to medium-low; cook for 1 hour or until golden brown, stirring occasionally. Stir in the thyme, brown sugar and vinegar.
2. Combine flour and broth until blended. Gradually stir into onion mixture. Stir in the beer, wine, soy sauce, Worcestershire sauce, brandy, pepper, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Top each with a cheese slice; broil 2-3 minutes longer or until cheese is melted and lightly browned. Ladle the soup into bowls; garnish with the toast.
“During the day, I moonlight as ‘Mr. D,’ a fun-loving and dedicated first and second grade teacher. I find that working with 6-, 7-, and 8-year-olds is much like cooking. It involves thinking outside the box, being quick on one’s feet, putting out fires, and keeping a sense of creativity! After school, I share my love of cooking with my wife and brothers.”
—PAUL DEBENEDICTIS READING, MASSACHUSETTS
Teacher, Lincoln Elementary School, Winchester, Massachusetts
Reuben Pasta Salad
I have German heritage and I brought this German-influenced salad to my neighbor’s Octoberfest party. A house full of teachers all gave it an A+!
—NICHOLE FISCHER LAS VEGAS, NEVADA
PREP/TOTAL TIME: 30 MINUTES MAKES: 16 SERVINGS (¾ CUP EACH)
4 cups uncooked egg noodles
⅓ cup packed brown sugar
¼ cup olive oil
¼ cup Dijon mustard
2 tablespoons cider vinegar
1½ teaspoons caraway seeds
6 cups coleslaw mix
8 ounces sliced deli corned beef, cut into strips
¼ cup shredded Swiss cheese
1. In a large saucepan, cook noodles according to package directions.
2. In a small saucepan over low heat, combine the brown sugar, oil, mustard, vinegar and caraway seeds. Cook and stir for 3-5 minutes or until heated through.
3. Drain the noodles. In a large bowl, combine the coleslaw mix, noodles, corned beef and warm dressing; toss to coat. Sprinkle with cheese. Serve warm or at room temperature.
“I have taught elementary school in Las Vegas for over 20 years. One of the best parts of teaching is knowing that you’re helping to sculpt our youth and give them a firm foundation for learning. My goal is to make learning fun and meaningful to my students, and to instill in them how important and special each of them is to me and to society.”
—NICHOLE FISCHER LAS VEGAS, NEVADA
Teacher, Thompson Elementary, Las Vegas, Nevada
Tossed Salad with Cilantro Vinaigrette
This is not a salad that you’ll see everywhere. It features a unique mix of veggies tossed with romaine. Everybody asks for seconds after they’ve tried it.
—LARI MONTESINO ELKHART, INDIANA
Teacher, Riverview Elementary, Elkhart, Indiana
PREP/TOTAL TIME: 25 MINUTES MAKES: 16 SERVINGS (¾ CUP EACH)
⅓ cup olive oil
¼ cup minced fresh cilantro
¼ cup lime juice
⅛ teaspoon salt
8 cups torn romaine
1 medium zucchini, chopped
1 medium cucumber, chopped
1 medium sweet yellow pepper, chopped
5 to 10 radishes, sliced
1. In a small bowl, whisk the oil, cilantro, lime juice and salt.
2. In a large bowl, combine the romaine, zucchini, cucumber, yellow pepper and radishes. Drizzle with dressing; toss to coat. Serve immediately.
Creamy Turnip Soup
In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious turnip soup. It reheats wonderfully in a slow cooker and is perfect to serve for my school’s monthly teacher luncheons.
—LIZ WHEELER WILMINGTON, VERMONT
PREP: 20 MINUTES COOK: 20 MINUTES MAKES: 9 SERVINGS (2¼ QUARTS)
1 medium onion, chopped
2 tablespoons butter
3 garlic cloves, minced
½ cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
½ teaspoon salt
½ teaspoon ground nutmeg
3 cups fresh baby spinach
½ teaspoon olive oil
1. In a Dutch oven, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
2. Add the turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Cool slightly.
3. In a food processor, process soup in batches until smooth. Return all to pan. Stir in the cream, salt and nutmeg; heat through. Meanwhile, in a large nonstick skillet, saute spinach in oil until tender. Garnish soup with spinach.
Confetti Jicama Salad
I love jicama dipped in citrus and sprinkled with salt and jalapenos. So when I needed to bring a salad to a 4th of July picnic, I decided to use this crunchy vegetable as the star of the salad.
—JAN LYSAK-RUIZ YUCAIPA, CALIFORNIA
Staff, Ridgeview Elementary, Yucaipa, California
PREP: 35 MINUTES + CHILLING MAKES: 6 SERVINGS
½ medium jicama, peeled and julienned
1⅓ cups julienned seedless cucumber
1 each small sweet red, orange and yellow peppers, julienned
½ cup thinly sliced red onion
3 green onions, chopped
DRESSING
⅓ cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons orange juice concentrate
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
1. In a large bowl, combine the jicama, cucumber, peppers and onions.
2. In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.
Edtor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Bacon Kale Salad with Honey-Horseradish Vinaigrette
Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach and arugula or watercress.
—ELIZABETH WARREN OKLAHOMA CITY, OKLAHOMA
PREP: 35 MINUTES MAKES: 8 SERVINGS
10 kale leaves, stems removed and thinly sliced
¼ cup loosely packed basil leaves, thinly sliced
½ cup alfalfa sprouts
4 bacon strips, cooked and crumbled
½ cup crumbled feta cheese
½ medium ripe avocado, peeled and thinly sliced
1 hard-cooked egg, chopped
1 cup grape tomatoes, chopped
VINAIGRETTE
⅓ cup olive oil
3 tablespoons lemon juice
2 tablespoons prepared horseradish
2 tablespoons honey
1½ teaspoons garlic powder
1½ teaspoons spicy brown mustard
¼ teaspoon crushed red pepper flakes
⅛ teaspoon pepper
Dash salt
1. Divide the kale and basil among eight salad plates. Top each with the sprouts, bacon, cheese, avocado, egg and tomatoes.
2. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salads; serve immediately.
Black-Eyed Pea Spinach Salad
Here’s a Southern take on a classic spinach salad with black-eyed peas and pecans. It is always a hit with my guests.
—DEBBIE INGLE WINFIELD, ALABAMA
Teacher, Hubbertville School, Fayette, Alabama
PREP/TOTAL TIME: 20 MINUTES MAKES: 16 SERVINGS (¾ CUP EACH)
¼ cup olive oil
¼ cup red wine vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper
2 cans (15½ ounces each) black-eyed peas, rinsed and drained
3 medium tomatoes, seeded and chopped
½ cup thinly sliced red onion
1 package (9 ounces) fresh spinach
½ cup chopped pecans, toasted
6 bacon strips, cooked and crumbled
1. In a large bowl, whisk the first five ingredients. Stir in the peas, tomatoes and onion. Cover and refrigerate until serving.
2. Place the spinach and vegetable mixture in a large serving bowl; toss gently. Sprinkle with the pecans and bacon.
Sesame Spaghetti Salad with Peanuts
I love the sweet and spicy combination of the Asian-style sauce in this dish—and that it can be made a day ahead!
—LEANN FUJIMOTO NORMAL, ILLINOIS
PREP/TOTAL TIME: 30 MINUTES MAKES: 10 SERVINGS
1 package (1 pound) spaghetti
⅓ cup sesame oil
¼ cup canola oil
1 teaspoon crushed red pepper flakes
¼ cup reduced-sodium soy sauce
3 tablespoons honey
1½ teaspoons kosher salt
½ cup dry roasted peanuts, chopped
¼ cup minced fresh cilantro
2 tablespoons sesame seeds, toasted
1. Cook spaghetti according to package directions.
2. Meanwhile, in a small saucepan over medium heat, heat the sesame oil, canola oil and pepper flakes until oil is fragrant. Remove from the heat. Stir in the soy sauce, honey and salt; set aside.
3. Drain spaghetti and rinse in cold water; transfer to a large bowl. Add the peanuts, cilantro, sesame seeds and oil mixture; toss to coat. Chill until serving.
“I have taught math and science on the Einstein team at Chiddix Jr. High School for nearly my entire teaching career. I have been honored with the Illinois Math and Science Academy’s 1999 Caring to Challenge Award, and recognized as a 2007 Turner N. Wiley Teacher of the Year. In addition to teaching, I coach volleyball for the Illini Elite Volleyball Club. Whether teaching or coaching, I live by the philosophy: ‘Children don’t care what you know until they know that you care!’”
—LEANN FUJIMOTO NORMAL, ILLINOIS
Teacher, Chiddix Junior High, Normal, Illinois
Ham and Cheddar Scones
A good friend of mine makes these scones and shares them with me. They are so good! You can see the flecks of cheese, ham and green onions.
—FELICITY LA RUE PALMDALE, CALIFORNIA
Teacher, Lake Los Angeles Elementary School, Palmdale, California
PREP: 25 MINUTES BAKE: 20 MINUTES MAKES: 1 DOZEN
3 cups all-purpose flour
½ cup sugar
2 tablespoons baking powder
½ teaspoon salt
2 cups heavy whipping cream
1 cup diced fully cooked ham
½ cup diced cheddar cheese
4 green onions, thinly sliced
1. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in cream just until moistened. Stir in the ham, cheese and onions. Turn onto a floured surface; knead 10 times.
2. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Swiss Sweet Onion Casserole
I think this is a great side dish for barbecued chicken or ribs. Sweet onions are available most of the year, so don’t substitute another type of onion…the dish will not be quite as fantastic!
—MADELINE ETZKORN BURIEN, WASHINGTON
PREP: 30 MINUTES BAKE: 1 HOUR MAKES: 6 SERVINGS
½ cup uncooked long grain rice
8 cups halved sliced sweet onions
2 tablespoons butter
1 cup (4 ounces) shredded Swiss cheese
½ cup half-and-half cream
½ teaspoon salt
⅛ teaspoon ground nutmeg
1. Cook rice according to the package directions.
2. In a large skillet, saute onions in butter until tender. Remove from the heat; stir in the cooked rice, cheese, cream, salt and nutmeg. Pour into a greased 8-in. square baking dish.
3. Bake, uncovered, at 325° for 1 to 1¼ hours or until golden brown.
“During the school year, J.F. Kennedy High regularly plans staff social events where food is always a central part. I’m always happy to provide a dish. Many of my recipes have been complimented, which is why I decided to share some of them with Taste of Home. It’s my way to give back to the school some of the blessings I have received by being part of such a wonderful school family.”
—MADELINE ETZKORN BURIEN, WASHINGTON
Staff, J.F.Kennedy High School, Burien Washington
Spicy Cucumber Salad
Salting the cucumbers makes them crisp and crunchy for the salad. The soy sauce and sesame oil dressing is a wonderful change from the usual vinegar- or mayonnaise-coated cukes. I made this for a faculty picnic one year and it was really a hit.
—KELLY GARDNER ALTON, ILLINOIS
Teacher, East Alton-Wood River High School, Wood River, Illinois
PREP: 15 MINUTES + STANDING MAKES: 5 SERVINGS
3 medium cucumbers, peeled, halved, seeded and sliced
½ teaspoon salt
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1½ teaspoons sugar
1½ teaspoons red curry paste
1. Place cucumbers in a strainer over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well.
2. Transfer cucumbers to a large bowl. In a small bowl, whisk the vinegar, soy sauce, oil, sugar and curry paste; pour over cucumbers and toss to coat. Chill until serving. Serve with a slotted spoon.
Crunchy Apple Salad
Whenever our staff celebrates a birthday or a special occasion, “Mary’s Apple Salad” is always at the top of the wish list! The ingredients can also be prepared the day before and put together in a flash for our teachers’ 20-minute lunchtime.
—MARY ROBERTSON LOUISVILLE, KENTUCKY
Teacher, Malcolm B. Chancey Elementary, Louisville, Kentucky
PREP/TOTAL TIME: 30 MINUTES MAKES: 16 SERVINGS (1 CUP EACH)
2 packages (5 ounces each) spring mix salad greens
2 large apples, chopped
2 cups bagel chips, coarsely crushed
1½ cups honey-roasted peanuts
1 cup (4 ounces) crumbled blue cheese
DRESSING
⅓ cup sugar
⅓ cup canola oil
¼ cup cider vinegar
1 tablespoon poppy seeds
1¼ teaspoons dried minced onion
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon pepper
1. In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.
Southwest Vegetarian Lentil Soup
Even self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. This is a variation of a chicken-lentil soup that I make for my vegan friends.
—LAURIE STOUT-LETZ BOUNTIFUL, UTAH
Teacher, Eisenhower Junior High School, Taylorsville, Utah
PREP: 25 MINUTES COOK: 7 HOURS MAKES: 6 SERVINGS (2 QUARTS)
3 cups vegetable broth
1 large onion, chopped
1 can (10 ounces) mild diced tomatoes and green chilies, undrained
1 cup mild salsa
1 cup dried lentils, rinsed
1 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
3 garlic cloves, minced
1½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon celery salt
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 package (16 ounces) firm tofu, drained and cut into ¼-inch cubes
1 can (4¼ ounces) chopped ripe olives
3 green onions, sliced
1. In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions.
Italian Wedding Soup
You don’t have to be Italian to love this easy-to-make soup! It’s a hit with everyone who tries it and makes a great meal with hot crusty Italian bread or garlic bread.
—MARY SHEETZ CARMEL, INDIANA
Staff, Prairie Trace Elementary, Carmel, Indiana
PREP: 30 MINUTES COOK: 40 MINUTES MAKES: 9 SERVINGS (2¼ QUARTS)
2 eggs, lightly beaten
½ cup dry bread crumbs
¼ cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon raisins, finely chopped
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
½ pound lean ground beef (90% lean)
½ pound bulk spicy pork sausage
2 cartons (32 ounces each) reduced-sodium chicken broth
½ teaspoon pepper
1½ cups cubed rotisserie chicken
⅔ cup uncooked acini di pepe pasta
½ cup fresh baby spinach, cut into thin strips
Shredded Parmesan cheese, optional
1. In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Shape into ½-in. balls.
2. In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired.
Dill and Chive Bread
Store-bought chive and onion cream cheese is such an effortless way to give plain bread dough a punch. I love how easy and wonderful this bread is.
—DAWN HIGGS EAST MOLINE, ILLINOIS
Teacher, Cambridge Elementary School, Cambridge, Illinois
PREP: 15 MINUTES BAKE: 3 HOURS MAKES: 1 LOAF (1½ POUNDS, 16 SLICES)
¾ cup water (70° to 80°)
½ cup spreadable chive and onion cream cheese
2 tablespoons sugar
2 teaspoons dill weed
1¼ teaspoons salt
3 cups all-purpose flour
1 package (¼ ounce) active dry yeast
1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Easy Gazpacho
I really enjoy gazpacho a lot. Sometimes I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.
—SUSAN FERRELL TAMPA, FLORIDA
PREP: 25 MINUTES + CHILLING MAKES: 4 SERVINGS
2 cups Clamato juice
3 plum tomatoes, seeded and finely chopped
½ cup finely chopped green pepper
½ cup finely chopped seeded cucumber
½ cup finely chopped celery
¼ cup finely chopped onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh parsley
1 teaspoon minced chives
1 garlic clove, minced
½ teaspoon pepper
½ teaspoon Worcestershire sauce
¼ teaspoon salt
Salad croutons, optional
1. In a large bowl, combine Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
“As a lead teacher, I encourage educators to incorporate the magnet theme into their lessons. In this position I am the spokesperson for programs offered, and a tour guide and representative to the community. The best part of this position is the flexibility to work with different groups of students and to see the impact of our environmental programs on students.”
—SUSAN FERRELL TAMPA, FLORIDA
Teacher, Dowdell Middle Magnet School, Tampa, Florida
Grilled Zucchini with Onions
Wondering what to do with all of your vegetable garden zucchini? Tired of the same old bread and cupcakes? My grill recipe is a great change of pace—with the added bonus of being healthy.
—ALIA SHUTTLEWORTH AUBURN, CALIFORNIA
PREP/TOTAL TIME: 20 MINUTES MAKES: 4 SERVINGS
6 small zucchini, halved lengthwise
4 teaspoons olive oil, divided
2 green onions, thinly sliced
2 tablespoons lemon juice
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes
1. Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once.
2. Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.
Jazzed-Up French Bread
Fire up the grill right away for this tasty French bread. It takes seconds to prepare and then cooks away over indirect heat, giving you plenty of time to assemble the rest of the meal.
—LORI LECROY EAST TAWAS, MICHIGAN
PREP: 10 MINUTES GRILL: 30 MINUTES + STANDING MAKES: 10 SERVINGS
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
⅔ cup mayonnaise
6 green onions, chopped
1 loaf (1 pound) French bread, halved lengthwise
1. In a small bowl, combine the cheese, mayonnaise and onions. Spread over cut sides of bread and reassemble loaf. Wrap in a double thickness of heavy-duty foil (about 28 in. x 18 in.); seal tightly.
2. Grill, covered, over indirect medium heat for 25-30 minutes or until cheese is melted, turning once. Let stand for 5 minutes before cutting into slices.
Pecan Rice Pilaf
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.
—JACQUELINE OGLESBY SPRUCE PINE, NORTH CAROLINA
Teacher, West McDowell Junior High, Marion, North Carolina
PREP: 15 MINUTES COOK: 20 MINUTES MAKES: 9 SERVINGS
1 cup chopped pecans
5 tablespoons butter, divided
1 small onion, chopped
2 cups uncooked long grain rice
1 carton (32 ounces) chicken broth
3 tablespoons minced fresh parsley, divided
½ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon pepper
1 cup shredded carrots
1. In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from pan and set aside.
2. In the same pan, saute onion in remaining butter until tender. Add the rice; cook and stir for 3-4 minutes or until the rice is lightly browned. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Add carrots; simmer 3-5 minutes longer or until rice is tender. Stir in toasted pecans and remaining parsley. Fluff with a fork.
Roasted Vegetable Pasta Salad
I can’t make this dish without printing up enough copies of the recipe to hand out at my book club and potlucks!
—ALIA SHUTTLEWORTH AUBURN, CALIFORNIA
PREP: 30 MINUTES BAKE: 35 MINUTES MAKES: 9 SERVINGS
⅓ cup lemon juice
⅓ cup olive oil
½ teaspoon kosher salt
½ teaspoon pepper
ROASTED VEGETABLES
1 small eggplant, peeled and cut into ¾-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
½ cup olive oil
½ teaspoon kosher salt
½ teaspoon pepper
SALAD
1¼ cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
¼ cup pine nuts, toasted
12 ounces feta cheese, cut into ¾-inch cubes
1. In a bowl, whisk first four ingredients; set aside.
2. In a large bowl, combine eggplant, and next seven ingredients; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature.
3. Cook orzo according to package directions; drain.
4. In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing; toss to coat. Add cheese; toss gently.
“I have been a parent volunteer at Sierra Hills School since 2007. As a volunteer, I have been involved in everything from being ‘cooking mom,’ to making the classroom quilt and helping coordinate the Lunch Time Running Club.”
—ALIA SHUTTLEWORTH AUBURN, CALIFORNIA
Volunteer, Sierra Hills School, Meadow Vista, California
Sausage & Bean Soup
The unusual blend of sausage and beans with coleslaw makes this soup for a cold winter night the definition of complete comfort food. The recipe doubles easily, so serve a crowd and pair with crusty bread and a tossed salad.
—STACEY BENNETT LOCUST GROVE, VIRGINIA
PREP/TOTAL TIME: 30 MINUTES MAKES: 6 SERVINGS (2 QUARTS)
1 pound bulk hot Italian sausage
2 cans (15½ ounces each) great northern beans, rinsed and drained
1 package (16 ounces) coleslaw mix
1 jar (24 ounces) garlic and herb spaghetti sauce
3 cups water
1. In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 16-20 minutes or until the flavors are blended.
Tangy Beef Chili
Blue cheese is an unusual ingredient to add to chili, but it adds a creamy, tangy accent. People will be asking you for the secret ingredient!
—LUANN MANER TAYLOR, ARIZONA
Administration, Taylor Intermediate School, Taylor, Arizona
PREP: 15 MINUTES COOK: 35 MINUTES MAKES: 6 SERVINGS
1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1 small onion, chopped
1 can (15 ounces) ranch-style beans (pinto beans in seasoned tomato sauce)
2 cans (14½ ounces each) no-salt-added diced tomatoes, undrained
4 teaspoons chili powder
1¼ teaspoons ground cumin
½ teaspoon pepper
6 wedges The Laughing Cow light blue cheese
1. In a large saucepan, cook the beef, green pepper and onion over medium heat until the meat is no longer pink; drain.
2. Stir in the beans, tomatoes, chili powder, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the flavors are blended. Top with cheese.
Beef & Barley Soup
With a medley of barley, beef and vegetables, this thick soup is more like a stew and just brimming with flavor and texture. Every spoonful will warm you from head to toe on cold winter evenings.
—RACHEL KOHNEN POMEROY, IOWA
PREP: 50 MINUTES COOK: 2 HOURS MAKES: 8 SERVINGS (2½ QUARTS)
4 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
4 medium carrots, chopped
2 medium onions, chopped
½ pound sliced baby portobello mushrooms
1 cup dry red wine or beef broth
8 cups beef broth, divided
4 teaspoons spicy brown mustard
1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped
1 bay leaf
1 cup medium pearl barley
¼ teaspoon salt
¼ teaspoon pepper
1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings. Remove and set aside.
2. In the same pan, saute the carrots, onions and mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
3. Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until the barley is tender. Discard bay leaf. Stir in bacon.
Roasted Green Vegetable Medley
I have cooked a lot of dishes—from family favorites to gourmet— but I had never roasted vegetables as a side until lately. Now, this is my preferred way to cook them! I’ve adapted this recipe to use my favorite vegetables, but almost any kind can be cooked this way.
—SUZAN CROUCH GRAND PRAIRIE, TEXAS
Teacher, Colin Powell Elementary, Grand Prairie, Texas
PREP: 15 MINUTES BAKE: 20 MINUTES MAKES: 13 SERVINGS
2 cups fresh broccoli florets
1 pound thin fresh green beans, trimmed and cut into 2-inch pieces
10 small fresh mushrooms, halved
8 fresh Brussels sprouts
2 medium carrots, cut into ¼-inch slices
1 medium onion, cut into ¼-inch slices
3 to 5 garlic cloves, peeled and thinly sliced
4 tablespoons olive oil, divided
½ cup grated Parmesan cheese
3 tablespoons fresh basil leaves, cut into thin strips, optional
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
3 teaspoons grated lemon peel
¼ teaspoon salt
¼ teaspoon pepper
1. Place vegetables and garlic in a large bowl; drizzle with 2 tablespoons oil. Toss well. Place in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
2. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally.
3. Meanwhile, in a small bowl, combine the cheese, basil if desired, parsley, lemon juice, lemon peel, salt, pepper and remaining oil. Transfer vegetables to a large serving bowl. Add the Parmesan mixture; toss to coat.
Mediterranean Pasta Salad
My mom always encouraged us to try different foods. She made it her mission in life to expose us to new recipes with a unique flavor combination. This salad reminds me of my mom in the way it makes eating exciting.
—CHRISTINE GREEN CONWAY, SOUTH CAROLINA
PREP: 35 MINUTES COOK: 20 MINUTES MAKES: 18 SERVINGS (¾ CUP EACH)
1 package (12 ounces) tricolor spiral pasta
2½ cups quartered and thinly sliced cucumbers
1¼ cups grape tomatoes, halved
1 jar (5¾ ounces) pimiento-stuffed olives, drained and halved
½ cup chopped green pepper
½ cup chopped sweet yellow pepper
2 tablespoons capers, drained
1 cup (4 ounces) crumbled feta cheese
6 slices provolone cheese, chopped
1 cup shredded Parmesan cheese, divided
¼ pound hard salami, cubed
1 cup Italian salad dressing
1. Cook pasta according to package directions. Drain pasta and rinse in cold water.
2. In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, ½ cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese.
“Over the past decade, I have taught everything from physical science and biology to anatomy and physiology. Seeing my students succeed is the highlight of my career. I know that they finally understand what I’ve been trying hard to convey. I am also proud to teach at a school Newsweek named as one of the top 5 percent of high schools in the nation.”
—CHRISTINE GREEN CONWAY, SOUTH CAROLINA
Teacher, Socastee High School, Myrtle Beach, South Carolina
Herbed Tomato Bisque
This would be great to chase away the chill on a stormy night. This creamy tomato soup has a hint of sweetness from honey and great herb flavor.
—JOSH PERKINS, MAPLE GROVE, MINNESOTA
PREP: 20 MINUTES COOK: 35 MINUTES MAKES: 8 SERVINGS (2 QUARTS)
1 medium onion, finely chopped
¼ cup butter, cubed
¼ cup all-purpose flour
1 teaspoon dill weed
1 teaspoon dried oregano
3 cups chicken broth
3 cans (14½ ounces each) diced tomatoes, undrained
¼ cup minced fresh parsley
2 tablespoons honey
¾ teaspoon salt
¾ teaspoon white pepper
1½ cups half-and-half cream
1. In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.
“My mother Patty Tkach, and I teach at different schools in the same district. My mom has sent me odd items through inter-school mail. On many occasions, I’ve opened an envelope at school expecting official papers, only to find banana bread, socks or a T-shirt. Only a mom trying to take care of her son. Aside from a shared love of teaching, we both enjoy trying new soup recipes.”
—JOSH PERKINS MAPLE GROVE, MINNESOTA
Teacher, Johnsville Elementary, Blaine, Minnesota
Pasta & Sun-Dried Tomato Salad
The beauty of orzo pasta is that it can be served warm or cold—an ideal dish for casual picnics and cookouts.
—DAWN WILLIAMS SCOTTSBORO, ALABAMA
PREP: 20 MINUTES COOK: 15 MINUTES MAKES: 8 SERVINGS
1 can (49 ounces) reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
¼ cup chopped oil-packed sun-dried tomatoes plus
2 teaspoons oil from the jar
1 garlic clove, minced
¾ teaspoon salt
¼ teaspoon pepper
⅓ cup shredded Parmesan cheese
4 fresh basil leaves, thinly sliced
Optional toppings: crumbled feta cheese and canned garbanzo beans
1. In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
2. Drain the orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool the orzo completely.
3. Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with the toppings if desired.
Crunchy Cool Coleslaw
This recipe is my version of the Honey Roasted Peanut Slaw at Lucille’s Smokehouse BBQ, which I love. I think it’s a pretty close match!
—ELAINE HOFFMANN SANTA ANA, CALIFORNIA
PREP/TOTAL TIME: 30 MINUTES MAKES: 16 SERVINGS
2 packages (16 ounces each) coleslaw mix
2 medium Honey Crisp apples, julienned
1 large carrot, shredded
¾ cup chopped red onion
½ cup chopped green pepper
½ cup cider vinegar
⅓ cup canola oil
1½ teaspoons sugar
½ teaspoon celery seed
½ teaspoon salt
½ cup coarsely chopped dry roasted peanuts or cashews
1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt.
2. Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.
Favorite Mashed Sweet Potatoes
My family begs me to make this recipe at Thanksgiving and Christmas. They like it because pumpkin pie spice enhances the flavor of the sweet potatoes. I like the fact that it can be made a day ahead and warmed before serving.
SENJA MERRILL, SANDY, UTAH
Teacher, Ridgecrest Elementary School, Cottonwood Heights, Utah
PREP/TOTAL TIME: 20 MINUTES MAKES: 8 SERVINGS
6 medium sweet potatoes, peeled and cubed
3 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons maple syrup
¼ teaspoon pumpkin pie spice
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with remaining ingredients.
Spicy Couscous & Tomato Soup
This vegetarian soup has a wonderful Middle Eastern flavor. It’s also low in calories and fat, which makes it great for those of us watching our weight.
—RITA COMBS VALDOSTA, GEORGIA
Parent Teacher Organization Officer, Sallas Mahone Elementary School, Valdosta, Georgia
PREP: 15 MINUTES COOK: 40 MINUTES MAKES: 7 SERVINGS
2 medium sweet yellow peppers, chopped
1 medium red onion, chopped
2½ teaspoons olive oil
3 garlic cloves, minced
6 cups vegetable broth
6 plum tomatoes, chopped
1½ teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon pepper
½ cup uncooked couscous
1. In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce the heat; cover and simmer for 20-25 minutes or until flavors are blended.
2. Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender.
Italian Sausage Soup
This hearty and warming soup makes a comforting dinner. The herbs make the kitchen smell incredible! You can use lower-calorie turkey sausage for the Italian sausage if you like. I recommend adding 2 teaspoons olive oil to the sausage while cooking to prevent sticking.
—KENDRA VAN DOREN CLYDE, OHIO
PREP: 35 MINUTES COOK: 25 MINUTES MAKES: 11 SERVINGS (2¾ QUARTS)
1 pound Italian turkey sausage links, casings removed
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cartons (32 ounces each) reduced-sodium chicken broth
1 can (14½ ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 teaspoon dried oregano
½ teaspoon dried rosemary, crushed
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon fennel seed, crushed
1 bay leaf
¾ cup uncooked orzo pasta
Grated Parmesan cheese, optional
1. In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain.
2. Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with Parmesan cheese if desired.
“As the principal at Bataan Memorial Elementary School, I feel honored that I get the opportunity to influence and interact with my students on a daily basis. There is never a boring day. And as a K-2 principal, I get a lot of hugs every day!”
—KENDRA VAN DOREN CLYDE, OHIO
Administrator, Bataan Memorial Elementary School Port Clinton, Ohio
Baked Greek Ratatouille
When I lived in Florida, a friend’s wife served a beautiful and delicious side dish with eggplant and later shared the recipe with me. While I’ve made her version many times with great success, I was inspired by the movie Ratatouille to modify the dish to this recipe.
—JOE SHERWOOD TRYON, NEBRASKA
PREP: 30 MINUTES + CHILLING BAKE: 45 MINUTES MAKES: 13 SERVINGS (¾ CUP EACH)
1 small eggplant
2 small zucchini
2 small yellow summer squash
4 plum tomatoes
1 large sweet onion
½ cup butter, melted
½ cup minced fresh parsley
3 garlic cloves, minced
½ teaspoon salt
½ teaspoon each dried thyme, oregano, tarragon and basil
½ teaspoon dried rosemary, crushed
½ teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1. Cut vegetables into ¼-in. thick slices. In a greased 13-in. x 9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon.
“I’ve been the Superintendent of Schools in McPherson County, Nebraska, for the past four years. I most enjoy collaborating with the board of education, staff and parents to lead school improvement. Watching students grow toward their full potential is truly rewarding.”
—JOE SHERWOOD TRYON, NEBRASKA
Administrator, McPherson County Schools, Tryon, Nebraska
Baked Cranberry Peach Sauce
This ruby red peach sauce is just fantastic and so versatile! It would be great on ham, pork or turkey. Or as a topping on waffles, pound cake or ice cream.
—KIMBERLY SWIMMER PHOENIX, ARIZONA
Teacher, Mountain Pointe High School, Phoenix, Arizona
PREP: 10 MINUTES BAKE: 35 MINUTES MAKES: 16 SERVINGS (¼ CUP EACH)
5 cups fresh or frozen cranberries, thawed
1 cup flaked coconut
1 cup chopped peeled fresh or frozen peaches, thawed
1 cup orange marmalade
¾ cup sugar
½ cup water
1. In a large bowl, combine all ingredients. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.
Portobello Risotto with Mascarpone
The portobello mushrooms in this creamy classic add a beefy flavor. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special.
—CARMELLA RYAN ROCKVILLE CENTRE, NEW YORK
Staff, Francis F. Wilson Elementary School, Rockville Centre, New York
PREP: 20 MINUTES COOK: 25 MINUTES MAKES: 6 SERVINGS
1½ cups water
1 can (14 ounces) reduced-sodium beef broth
½ cup chopped shallots
2 garlic cloves, minced
1 tablespoon canola oil
1 cup uncooked arborio rice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ cup white wine or additional reduced-sodium beef broth
1 cup sliced baby portobello mushrooms, chopped
¼ cup grated Parmesan cheese
½ cup mascarpone cheese
1. In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
2. Add heated broth, ½ cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
3. Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately.
Easy Colcannon
This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year.
—PAM KENNEDY LUBBOCK, TEXAS
Teacher, Christ the King Cathedral School, Lubbock, Texas
PREP/TOTAL TIME: 30 MINUTES MAKES: 8 SERVINGS
1½ pounds medium red potatoes, cut into 1-inch cubes
7½ cups chopped cabbage
8 green onions, chopped
1 cup fat-free milk
⅓ cup reduced-fat butter
¾ teaspoon salt
¼ teaspoon pepper
1. Place the potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking.
2. Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft.
3. Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
Chive Horseradish Sauce
Smoked salmon gets a delicious treatment when paired with a creamy horseradish sauce. I also use this for a special touch to rare roast beef sandwiches served for teacher appreciation luncheons. People always compliment it for having just the right amount of “bite.”
—CONNIE FICKES YORK, PENNSYLVANIA
Teacher, York Suburan School District, York, Pennsylvania
PREP/TOTAL TIME: 5 MINUTES MAKES: 1½ CUPS
1½ cups sour cream
3 tablespoons prepared horseradish
2 tablespoons minced chives
2 teaspoons lemon juice
¼ teaspoon salt
Smoked salmon or lox
Pumpernickel bread slices
1. In a small bowl, combine sour cream, horseradish, chives, lemon juice and salt. Refrigerate until serving. Serve with salmon and pumpernickel bread.
Tarragon Mashed Potato Casserole
You can prepare this casserole the night before and refrigerate it. Then simply reheat it in the microwave for a quick and easy side. It’s a favorite of parents and teachers at my school’s holiday luncheons.
—KRIS CAMPION MARSHALL, MINNESOTA
Teacher, Marshall High School, Marshall, Minnesota
PREP: 35 MINUTES + CHILLING COOK: 15 MINUTES MAKES: 9 SERVINGS
10 medium potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
¼ cup butter, cubed
1 teaspoon pepper
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried tarragon
¼ teaspoon paprika, optional
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2. In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, pepper, salt, garlic powder, tarragon and paprika if desired. Spoon into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before microwaving. Microwave, uncovered, on high for 10 minutes, stirring once. Microwave 4-6 minutes longer or until heated through.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
Three Potato Salad
We love this creamy salad because it has sweet potatoes in it. When I bring it to parties, people are always commenting on how good it is and asking for the recipe.
—JILL FOX WELLINGTON, OHIO
PREP: 30 MINUTES COOK: 20 MINUTES + CHILLING MAKES: 10 SERVINGS
3 medium potatoes, peeled and cubed
3 medium red potatoes, cubed
1 large sweet potato, peeled and cubed
6 green onions, chopped
1 celery rib, chopped
⅓ cup chopped green pepper
¼ cup seeded chopped cucumber
1 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon dill weed
½ teaspoon pepper
8 bacon strips, cooked and crumbled
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
2. In a large bowl, combine the potatoes, green onions, celery, green pepper and cucumber. In a small bowl, combine the mayonnaise, vinegar, salt, dill and pepper. Pour over salad and toss to coat. Cover and refrigerate for 4 hours or overnight. Sprinkle with bacon.
“I am a cook in the Black River School District. I enjoy my job because it’s the best part of the students’ day!”
—JILL FOX WELLINGTON, OHIO
Staff, Black River School District, Sullivan, Ohio
Sue’s Cream of Baked Potato Soup
With a garnish of shredded cheese and crumbled, cooked bacon, this rich, velvety soup feels like something you’d get at a restaurant. Serve it with crusty bread and a crisp salad.
—SUE SHEPARD TERRYTOWN, LOUISIANA
PREP: 1¼ HOURS COOK: 20 MINUTES MAKES: 7 SERVINGS
3 medium potatoes
6 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 can (14½ ounces) chicken broth
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 can (5 ounces) evaporated milk
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup 2% milk
¼ cup butter, cubed
1 teaspoon dried basil
⅛ teaspoon pepper
Shredded cheddar cheese
1. Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender.
2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons of the drippings. Set aside bacon.
3. Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove the pulp from potatoes; stir into soup mixture. Discard potato shells.
4. Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon
“I have held my position as the administrative assistant for Christ the King Parish Elementary School for 30 years. While my job responsibilities vary, my most important duty is taking care of the students by showing them the love they need and deserve.”
—SUE SHEPARD TERRYTOWN, LOUISIANA
Staff, Christ the King School, Terrytown, Louisiana
Breakfast Biscuit Cups
The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them!
—DEBRA CARLSON COLUMBUS JUNCTION, IOWA
Teacher, Columbus Community High School, Columbus Junction, Iowa
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
⅓ pound bulk pork sausage
1 tablespoon all-purpose flour
⅛ teaspoon salt
½ teaspoon pepper, divided
¾ cup plus 1 tablespoon 2% milk, divided
½ cup frozen cubed hash brown potatoes, thawed
1 tablespoon butter
2 eggs
⅛ teaspoon garlic salt
1 can (16.3 ounces) large refrigerated flaky biscuits
½ cup shredded Colby-Monterey Jack cheese
1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. Stir in the flour, salt and ¼ teaspoon pepper until blended; gradually add ¾ cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half of the cheese and sausage into cups; sprinkle with remaining cheese.
4. Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve immediately or allow to cool completely. Tightly wrap individual biscuit cups in foil; freeze for up to 3 months.
To use one frozen biscuit cup: Unwrap; microwave on high for 50-60 seconds or until heated through.
Deep-Fried Rice Balls
My mother moved in with us about eight years ago and started making this side dish. Now that she is in her 90s, I’ve taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.
—ELIZABETH BLAKE CHESAPEAKE, VIRGINIA
Staff, Fairfield Elementary School, Virginia Beach, Virginia
PREP: 35 MINUTES + CHILLING COOK: 5 MINUTES/BATCH MAKES: 12 SERVINGS
4½ cups water
2 cups uncooked long grain rice
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
4 eggs, beaten
⅓ cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1¾ cups seasoned bread crumbs
Oil for deep-fat frying
1. In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly.
2. In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape ½ cupfuls of rice mixture into balls; roll in bread crumbs.
3. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels.
Sweet Corn and Potato Gratin
This tasty side combines great garlic and onion flavor, and kids love the nice crispy topping, too!
—JENNIFER OLSON PLEASANTON, CALIFORNIA
Teacher, Irvington High School, Fremont, California
PREP: 30 MINUTES BAKE: 45 MINUTES + STANDING MAKES: 8 SERVINGS
1 medium onion, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
1 cup whole milk
2 pounds medium Yukon Gold potatoes, peeled and cut into ⅛-inch slices
2 cups fresh or frozen corn
1 can (8¼ ounces) cream-style corn
¾ cup panko (Japanese) bread crumbs
1 tablespoon butter, melted
1. In a large saucepan, saute onion in butter until tender. Stir in the flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir for 8-10 minutes or until potatoes are crisp-tender.
2. Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray.
3. In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake at 350° for 45-50 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving.
Cornucopia Salad
I first enjoyed this salad at a church potluck and it has since become a Thanksgiving tradition at my house. I’ve made some adjustments to the original recipe to please my vegetarian friends, but for a complete meal, add three cooked, shredded chicken breasts to the salad mix.
—CHERYL PETERMAN PRESCOTT, ARIZONA
Teacher, Granville Elementary, Prescott Valley, Arizona
PREP: 30 MINUTES COOK: 5 MINUTES MAKES: 8 SERVINGS
½ cup sliced almonds
3 tablespoons sugar
4 cups torn leaf lettuce
4 cups torn romaine
2 celery ribs, chopped
4 green onions, chopped
¼ cup dried cranberries
1 can (11 ounces) mandarin oranges, drained
1 medium apple, chopped
VINAIGRETTE
¼ cup canola oil
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon minced fresh parsley
½ teaspoon salt
¼ teaspoon pepper
½ cup crumbled blue cheese, optional
1. In a small heavy skillet over medium-low heat, stir the almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside.
2. In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple.
3. In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.
Harvest Pumpkin Soup
Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.
—JASON JOHNSON WEST VALLEY CITY, UTAH
PREP: 35 MINUTES COOK: 35 MINUTES MAKES: 10 SERVINGS (2½ QUARTS)
6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14½ ounces) chicken broth
¼ cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas
1. In a Dutch oven, saute carrots, onion and celery in butter for 4 minutes. Add the apple and garlic; cook 2 minutes longer or until vegetables are tender.
2. Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with a sprinkling of pumpkin seeds.
“I have been an educator for eight years and I currently teach third grade. You might say my classroom is a zoo—there are three classroom pets! The three pets are used for hands-on science learning. They are a Chilean rose-hair tarantula, a corn snake and a ball python. Parents allow their children in my class to babysit the animals during school breaks. Very few parents want to babysit the tarantula, but all the kids want to take it home!”
—JASON JOHNSON WEST VALLEY CITY, UTAH
Teacher, Hillside Elementary, West Valley City, Utah
Sicilian Brussels Sprouts
I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite! Other nuts can be used in place of the pine nuts.
—MARSHA GILLETT YUKON, OKLAHOMA
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 12 SERVINGS
12 ounces pancetta, diced
2 pounds fresh Brussels sprouts, halved
6 tablespoons capers, drained
¼ cup olive oil
3 tablespoons Champagne wine vinegar
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
¾ cup golden raisins
½ cup pine nuts, toasted
1 teaspoon grated lemon peel
1. In a large ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon.
2. Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper.
3. Bake, uncovered, at 350° for 15-20 minutes or until caramelized, stirring occasionally. Add the raisins, pine nuts, lemon peel and pancetta; toss to coat.
Turkey-Sweet Potato Soup
This yummy soup brings the tastes and aroma of Thanksgiving to my table all year long.
—RADINE KELLOGG FAIRVIEW, ILLINOIS
PREP: 20 MINUTES COOK: 30 MINUTES MAKES: 4 SERVINGS
2 cups water
2 teaspoons sodium-free chicken bouillon granules
2 medium sweet potatoes, cubed
1 can (14¾ ounces) cream-style corn
1 tablespoon minced fresh sage
¼ teaspoon pepper
1 tablespoon cornstarch
1 cup 2% milk
2 cups cubed cooked turkey breast
1. In a large saucepan, bring water and bouillon to a boil. Add sweet potatoes. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Stir in the corn, sage and pepper; heat through. Combine cornstarch and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey; heat through.