Kitchen Delights 4/11/19

I’m happy it’s Spring. The birds are chirping away, they are happy. The migrating birds are all back. Even people who we call “snowbirds” are returning. I love Minnesota for the seasons we have. I look forward to each season we happen to be in. With each season, our taste buds change. We now go into the salads instead of soups. My daughter made this yummy soup last Saturday, when I was down visiting her. She said she tasted it at one of her church’s tasting contests. This soup recipe took first place. I’m sharing it today with you. I hope you enjoy it as much as I did.

Wild Rice Cheese Soup

1 c. wild rice, cook in 4 c. water*

1 lb. bacon, browned & crumbled

1 lg. onion, chopped

2 ribs celery, chopped

2 cans cr. of potato soup

1 lg. can mushrooms

1 pint 1/2 & 1/2 cream

2 c. milk

1/2 lb. Velveeta® cheese, cubed

*Can us a package of pre-cooked rice OR 2 cans of Canoe® rice, drained. If using regular wild rice, cook in 4 cups water. After it comes to a boil, lower heat, simmer for 50 minutes.

Brown bacon in skillet; drain half the grease off. In remaining bacon grease, simmer your celery and onion. Cook for 10 minutes.

To your crockpot, add rice, bacon, celery, onion, soups, drained mushrooms, cream, milk and cheese. Simmer on low-med. heat for 4 hours.

It’s not what you would call “a low cal soup,” but it’s a fantastic soup. I can see why it took first place.

Yield: 12 servings

Cappuccino Mix

1 c. instant coffee creamer

1/2 c. instant chocolate drink mix

2/3 c. instant coffee crystals

1/2 c. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Combine ingredients in a jar or bowl. Shake or stir to blend the ingredients. Store in an airtight jar.

For a 6 oz. cup, use 3 tablespoons of the mix, fill with 6 oz. hot water. Enjoy!

Blueberry Spinach Salad

1/3 c. vegetable oil

1/4 c. raspberry vinegar

2 tsp. Dijon mustard

1 tsp. sugar

1/4 tsp. salt

10 oz. pkg. fresh baby spinach

4 oz. pkg. bleu cheese, crumbled

1 c. fresh blueberries

1/2 c. chopped pecans, toasted

In a jar with a tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss spinach, bleu cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.

Yield: 8 servings

Oven Beef Roast

4 lb. beef chuck roast

10-3/4 oz. can cream of mushroom soup

10-3/4 oz. can beef broth

1 envelope onion soup mix

Place roast in a roaster. Combine soup, broth and dry onion mix together. Pour over the roast, cover and bake at 300 degrees for 3-1/2 to 4 hours. Makes its own gravy.

Yield: 6 servings

Banana Bars

1/2 c. butter, softened

2 c. sugar

3 eggs

1-1/2 c. mashed ripe bananas (three)

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

2 c. flour

Cream butter and sugar; beat in eggs. Stir in mashed bananas. Add the baking soda, vanilla and salt. Gradually stir in the flour.

Transfer batter to a greased 10”x15” jelly roll pan. Bake at 350 degrees for 25 minutes.

FROSTING:

1/4 c. butter, softened

8 oz. pkg. cream cheese, softened

1 tsp. vanilla

3-4 c. powdered sugar

Beat the butter and cream cheese until creamy. Add vanilla and enough powdered sugar as needed. Add a little water if it’s too stiff. Frost bars.

Salted Nut Rolls

2 (12 oz.) jars dry roasted salted peanuts

3 T. butter

10 oz. pkg. peanut butter chips

1 can or bottle sweetened condensed milk

10 oz. pkg. marshmallows (regular or mini)

Butter a 9x13 inch cake pan. Spread one jar of peanuts in the pan. Melt butter, peanut butter chips and sweetened condensed milk together (microwave or in saucepan). Stir to blend. Stir in marshmallows. Stir to blend all together. Spread carefully over the peanuts. Sprinkle all of the other jar of peanuts on top. Cut into tiny pieces.

Helpful Hints:

• Store fresh parsley in a glass of water in the refrigerator to make it last longer.

• Remove water stains from flower vases by rubbing with vinegar-soaked paper towel.

• Microwave your lemons 30 seconds for twice the juice. Perfect for fresh squeezed lemonade.

• To quickly rid your iron of black residue sprinkle salt on your ironing board, turn iron setting to high and “iron” the salt until the residue is gone.

• A great way to keep brown sugar from hardening, is to drop a slice of fresh apple in the bag. It absorbs extra moisture.

“A man’s character is like a fence; it cannot be strengthened by white wash.”