Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book

SOUP & SALAD

TOMATO CREAM CHEESE SOUP

Yolanda Finch, Lewiston

Two 28 ounce cans diced tomatoes
1 chopped onion
1 can evaporated milk
1 large can tomato juice
1 tsp baking soda
1 package cream cheese
1 sprig fresh rosemary
2 tsp thyme

Cook tomatoes and onion until onion is done. Add tomato juice and herbs. Cook to a full boil. Reduce heat and add baking soda. Add milk, cream cheese, ½ cube butter, salt, pepper to taste. Simmer for 1 hour.

WHITE CHILI

Brandy Bodertscher, Lewiston

1 medium onion
3 tsp ground cumin
1 tsp ground cloves
3 cups diced cooked chicken
2 14 ounce cans chicken broth
2 cups Monterey Jack cheese
1 7 ounce can chopped green chilies
2 16 ounce cans cooked great northern beans

Combine 3 cups of broth, onion, chilies, beans, cumin and cloves. Simmer for an hour. Add 1 ½ cups cheese and chicken. Cook until chili is thick. Add additional broth as needed. Top with shredded cheese, nacho chips, sour cream, and salsa.

FRUIT SALAD

Ryan Showers, Lewiston

1 16 ounce can of fruit cocktail; drained
1 can mandarin oranges; drained
1 cup miniature marshmallows
½ cup sour cream Maraschino cherries

Mix everything but the cherries in a bowl. Refrigerate for at least three hours. Serve with cherries on top.

WINTER SQUASH SOUP

Tara Walburn, Clarkston

2 cups cooked and mashed acorn, butternut or Hubbard squash
1 cup chopped celery
1 clove minced garlic
¼ cup butter
3 cups chicken stock
1 Tbsp rosemary
2 Tbsp chopped or dry parsley
2 cups heavy cream
dash of salt and pepper to taste
dash of cinnamon

Sauté celery and garlic in 2 Tbsp of butter until tender. Add chicken stock, cooked squash, rosemary and parsley. Bring to a boil, reduce heat and simmer on low 10 minutes. Remove from heat and add the remaining butter, cream, salt, pepper and cinnamon to taste.

HEARTY KIELBASA AND CABBAGE SOUP

Pamela Welch, Kooskia

1 Kielbasa sliced
1 head cabbage
1 onion chopped
1 or 2 potatoes cubed
2 cans chicken broth
15 ounce can Northern Beans, drained
salt and pepper
thyme
3 cloves garlic, cubed

Cook meat, onions, potatoes, and garlic. 10 minutes. Add cabbage, broth, beans, salt and pepper. Bring to boil, reduce heat. Cover for 30 minutes. Make 6 to 8 serving.

FRENCH ONION SOUP

Margart Lindsey, Lewiston

3 cups chicken broth
3 cups beef broth
3 pounds onions
1 ½ Tbsp butter
1 Tbsp instant coffee
salt and pepper
croutons
Mozzarella cheese, sliced

Saute onions in butter. Transfer to large pot. Add chicken and beef broths, coffee, salt and pepper. Simmer for several hours. Pour soup into individual oven proof bowls. Top each bowl with croutons, then cheese. Bake at 350 for about 25 minutes.

GRANDMA SYD’S PEA SALAD

Kim Bennett, Lewiston

1 bag frozen peas, thawed
¼ cup finely chopped red onion
1 cup small cubed cheddar cheese
1 pint container sour cream
1 package ranch dip mix

Simply mix together all ingredients. Chill.

LENTIL SOUP

Patricia Peterson, Lewiston

3 ounces salad oil
3 ounces diced bacon
¾ cup diced onions
¾ cup diced carrots
¾ cup diced celery
¾ cup flour
3 ½ quarts cold water
1 cup lentils, washed
2 tsp salt
2 tsp MSG, optional
3 Tbsp beef base
¾ cup diced potato pinch of nutmeg pinch of white pepper

Use large kettle to cook in. Sauté bacon, onions, carrots, and celery in oil until onion and celery are transparent. Stirring steady add flour. When flour is all blended slowly add cold water. Stir all the time. Then add lentils. Add salt, MSG, beef base, potatoes, nutmeg and white pepper. Cook on simmer for about 3 hours.