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Our Recipes
Here are some favorite recipes from our SVHE Homeschoolers
Cheesy Potato Soup Put 4 cups water to heat in large pot. Wash and cube (no need to peel unless you prefer to) about 6 large potatoes and put in hot water with ½ tsp. Italian Seasoning. Cut about 1/3 whole stalk of celery into 1/4 inch pieces, making sure you get all the leaves possible (for flavoring.) and add to pot. Cut up 2 or 3 large onions and add. Put in more water as needed to keep it barely above top of veggies. Potatoes should have been boiling and be partly cooked when onions are added. by Laura Lechner  Put 8 oz. cream cheese in blender with 2 cups whole milk and blend well. Stir 4 TBL. cornstarch into another 2 cups cold milk and blend well. When soup is cooked well and still boiling, add the milk and cornstarch mixture, stirring well as it thickens. Turn off heat and add the milk/cream cheese mixture (cools it to serving temp) and salt and pepper to taste. Makes about a gallon of soup and leftovers taste even better than fresh. Enjoy! Variations: Add frozen broccoli and/or cauliflower 5 minutes before putting milk in, or use fresh broccoli and/or cauliflower, adding stems between potatoes and celery. Add tops 5 minutes before the milk so they don’t overcook. Fresh, frozen, or canned corn can also be added to the potato soup when veggies are almost all cooked to make corn chowder. This soup is also great without the milk or cream cheese for those with dairy sensitivities. A little butter (few people are sensitive to the fat in milk products) can substitute. Leave out the cream cheese and Italian Seasoning, add a few cans of clams while it is cooking, and you have clam chowder. |
Festive Cranberry Salad  Chop into small pieces ... 2 cups of fresh apples 2 cups celery 2 cups walnuts into small pieces Set apples, celery, and walnuts aside. Heat to boiling 2 cans whole cranberry sauce (or cook 1 package fresh cranberries in small amount of water and add 2 cups sugar or 1 cup fructose.) Stir in while boiling hot 1 small box orange Jello. Add 8 oz. cream cheese 8 oz. mini-marshmallows (which should mostly melt) Mix well. Add apples, celery, and walnuts and stir well. Refrigerate until set and serve cold. Makes about 8 cups and serves 16. {This is a Lechner Family favorite holiday salad… It can be made a day ahead and is delicious!!!} |
Cauliflower Soup 1 medium head cauliflower, broken into florets. 1 medium carrot, shredded 1/4 cup chopped celery 2-1/2 cups water 2 teaspoons vegetable or chicken bouillon granules  3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup shredded cheddar cheese 1/2 to 1 teaspoon hot pepper sauce, optional In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes or untill vegetables are tender(do not drain). In another sauce pan, melt butter. Stir in the flour, salt and pepper untill smooth. Gradually add milk. Bring to a boil over medium; cook and stir for two minutes or untill thickened. Reduce heat. Add cheese; stir untill melted. Add hot pepper sauce if desired. Stir in cauliflower mixture. Yield:8 servings(about 2 quarts). by DeLis Roper |
Hot Fudge Cake  1-3/4 cups packed brown sugar 2 teaspoons baking powder1 cup all-purpose flour 6 tablespoons baking cocoa, divided 1/2 teaspoon salt 1/2 cup milk 2 tablespoons butter, melted 1/2 teaspoon vanilla extract 1-1/2 cups semisweet chocolate chips 1-3/4 cup boiling water Vanilla ice cream In a bowl, combine 1 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter, and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3 quart slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips. In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter(do not stir). Cover and cook on high for 4 to 41/2 hours or until a tooth pick comes out clean. Serve warm with ice cream. Yield:6 to 8 servings. By DeLis Roper |
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, Jan 7 2009, 3:18 PM EST
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