September 1, 2009

Recipe Extravaganza and Contest - Share a prize

Each Wednesday for the past year or so I've posted a recipe. But, frankly, I'm running out of recipes to post. So, I've decided to add to my recipe book and give away prizes at the same time. I've also decided to organize the recipe posting by doing certain recipes each week: Week 1 – appetizers/salads/soups, Week 2 – side dishes, Week 3 – main courses, Week 4 – desserts and sweets. Previously, I just posted what I felt like each week.

The contest will run this way: Each week from Wednesday to Tuesday, post recipes as comments on my blog. The recipes need to be for that week's topic. On the following Wednesday, I'll put all the names in a hat and draw a winner. The more recipes you post, the more times your name will be in the hat. I'll post the prize each week, so you'll know what you're posting for.
But that's not the end of the prizes. The whole point behind doing this contest is to put recipes in my recipe book, so I can post them in the future (October 2009-September 2010). So.....if I use your recipe in the future, I'll send you a prize then, too. The post that keeps on getting!

This being the first week of the month, the recipe(s) you post tomorrow can be an appetizer, salad or soup. Have fun digging through your own recipes and remember, you can post more than one. Thanks for sharing!

Anna Kathryn Lanier
Monthly Prizes to Win!


Paisley Kirkpatrick said...

A family favorite and so filling and gut warming on a cold, wintry night.

Tortellini Soup

1 pound ground beef (ground sausage can be used)
1 cup coarsely chopped onions
2 cloves crushed garlic
½ cup water
½ cup dry red wine (or water)
1 can (14.5 oz) Italian style stewed tomatoes
1 can (14.5 oz) tomato sauce
1 cup thinly sliced carrots
½ teaspoon basil
½ teaspoon oregano
1 can (8 oz) frozen meat or cheese filled tortellini (can substitute very small ravioli)
3 tablespoons fresh parsley

Grated cheese

Brown ground beef and drain. Sauté onion and garlic in reserved drippings until chopped onion is tender. Add beef broth, water, wine, stewed tomatoes, carrots, basil, oregano, tomato sauce and ground beef. Bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, and parsley. Simmer covered an additional 35-40 minutes or until tortellini are tender. Sprinkle parmesan cheese on top of each serving.

Paisley Kirkptrick

Anonymous said...

When it starts getting cold outside, my amily always makes their form of Potato Soup. It is easy and oh so good served with hot cornred.

Cut 2-3 medium sized potatoes in small chunks and put in enough water to cover. Put into the mixture 1 Cup sliced celery. Add salt and pepper. Add your own homemade egg noodles to the mixture and cook until tender. Add 1 can evaporated milk to the mixture an heat
The recipe for homemade egg noodles is to put 1 egg into a bowl and add enough flour, mix well until the mixture can be rolled out flat with a rolling pen. Roll the noodles as thin as possible, cover with a towel and let dry out. Slice into thin noodles with a knife.

Tam G. said...

This one the whole family loves. I usually bake the potatoes the day before from the previous dinner, just make the extra needed for the soup.

Baked Potato Soup
• 2/3 cup butter
• 2/3 cup flour
• 7 cups milk
• 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
• 4 green onions, thinly sliced
• 10 to 12 strips bacon, cooked, drained, and crumbled
• 1 1/4 cups shredded mild cheddar cheese
• 1 cup (8 ounces) sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This usually serves 6 to 8.

Tammy Garcia

Meljprincess said...

Thai Noodle Salad

8 ounces udon noodles
1/2 cup unsalted crunchy peanut butter
1/2 cup milk
1 teaspoon grated fresh ginger
1 clove garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1/8 teaspoon crushed red pepper flakes
1 cucumber, julienned
2 cups fresh bean sprouts
2 carrots, grated
6 green onions, thinly sliced
1/4 cup chopped fresh mint leaves
1 head romaine lettuce
1 cup chopped peanuts

In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.

Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.

In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Rewisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.

Makes 6 to 8 servings

Mel K.
Meljprincess AT aol DOT com

Meljprincess said...


1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
4-1/2 tsp low-sodium soy sauce
2 tsp sesame oil
2 garlic cloves, minced
½ tsp ground ginger
½ of a 16 oz package all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of plum sauce (find in Asian section)

Preheat oven to 425 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1/4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal.

Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray. Optional: Brush with beaten egg.

Bake in 425 degree oven for 10-15 minutes, or until browned. Makes 8 servings. Recipe may be doubled for a full batch. Serve warm with plum sauce.

Mel K.
Meljprincess AT aol DOT com

Mary Galusha said...

1 C mayonnaise
1 can artichoke hearts, drained
1C Parmesan cheese, shredded
14 oz can chopped green chilies

In a bowl, break up artichoke hearts. Stir in mayonnaise, Parmesan cheese and chilies. Bake 30 minutes at 350.
Serve with chips, veggies, pita bread, crackers or eat it with a spoon.

Carol Jo Kachmar said...

Here is a soup that is great hot or cold. It is especially good cold in the summer, and it so easy and fast to make.

Avgolemono or Greek Lemon Rice Soup

6 cups Chicken Stock or Broth
1/4 cup long grain white rice
3 eggs
3 Tablespoons fresh squeezed lemon

Bring stock to a boil, drop in rice, cover and simmer over a very low heat until rice is tender (12-15 minutes). Take off the heat.

Break eggs into a bowl, beat well, then very very gradually beat in the lemon juice. Very slowly stir 1/2 cup of hot soup into the lemon-egg mixture, then slowly stir the lemon-egg mixture into the rest of the soup. Put back on low heat for 2-3 minutes, stirring constantly, until hot and beginning to thicken. (It must NOT boil or the eggs will curdle!)
Serve at once if you want to eat it hot.

Excellent chilled for summer so, to do this, put it in a non-metallic bowl, covered, in the fridge. When chilled, remover every particle of fat. Then serve very cold with a thin slice of lemon floating on the top. Heaven!

Christine said...

I'm lazy with a short attention span...
brown 1 pound hamburger - drained
Add can of black beans - drained
a can or corn - drained
a can of diced tomatoes with the onions and green peppers already in it - drained
And 4 cups of pre-cooked rice.

In Mn it's called hotdish...

Paisley Kirkpatrick said...

Million Dollar Stew

2 pounds stew meat (chunks cut up in about 1 inch squares)
1 onion
1 tablespoon flour (possibly more if this doesn’t coat meat)
1 clove garlic
1 bay leaf
1 (10 ounce) can beef consommé
½ cup red wine
1 cup water
1 (4 oz) can mushrooms
Carrots and potatoes to taste (peel and cube potatoes)

Shake meat in bag with flour until coated. Brown in skillet using butter as grease. Add onion slices and brown. Add salt and pepper to taste. Add chopped garlic button, bay leaf, can of consommé, red wine and water.

Put all in large roaster. Add mushrooms, carrots and potatoes. Cover, cook in 300 degree oven for one hour or until tender.

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