Homemade Vegetable Soup
Hot Pepper Peach Cheeseball
Hot Spinach Cheddar Dip
|
Layered Salsa Dip
Turkey Gumbo Soup
Jalepeño Cilantro Dip
|
HOMEMADE VEGETABLE SOUP
|
1/4 cup diced carrots
1/4 cup diced onions
1/2 cup diced celery
1/2 cup chopped cabbage
1/2 cup peeled, diced potatoes
salt and pepper to taste
|
1 cup canned tomatoes
1 Tblsp. chopped parsley
l tsp. basil
2 Tblsp. butter
3 cups beef stock
|
In heavy three-quart saucepan, saute butter, onion, carrots and celery. Add tomatoes, beef stock and basil. Bring to a boil. Add cabbage and potatoes; simmer for 30 minutes. Remove from heat. Add parsley, salt and pepper to taste.
[Top of page]
|
HOT PEPPER PEACH CHEESEBALL
|
2 8-ounce cream cheese, softened
1/3 cup Robert Rothschild Hot Pepper Peach Preserves *
|
1 heaping Tbsp. chopped onion
1 level Tbsp. chopped jalapeno shredded Monterey Jack (or favorite shredded cheese)
|
Cream together well and chill for about 1 hour. Form into a ball and roll in Monterey Jack Cheese. Keep chilled until ready to use. Can be made up to 48 hours ahead.
*Available in the International Food Courts
[Top of page]
|
HOT SPINACH CHEDDAR DIP
|
1 packet Country Spinach Dip Mix*
8 oz. sour cream
|
8 oz. cream cheese
1 cup shredded cheddar cheese, mild or sharp
|
In a medium glass bowl, place all ingredients and mix well. Microwave on high for two minutes; stir; microwave two more minutes; stir to blend completely. Microwave an additional minute or until cheese melts and mixture is hot. Stir and serve hot or warm. Serve with tortilla chips, crackers, chunks of bread or vegetable dippers.
*Available in our International Food Courts
[Top of page]
|
LAYERED SALSA DIP
|
1 can (16 oz.) black beans rinsed and drained
1 brick (8 oz.) cream cheese, cut in thin slices
1 small red onion, chopped
|
1 jar (8 oz.) Robert Rothschild Raspberry Salsa*
8 oz. shredded Monterey Jack and Cheddar Cheese
|
Layer in listed order. Bake at 325 degrees for 20-30 minutes. May reheat in microwave.
*Available in our International Food Courts.
[Top of page]
|
TURKEY GUMBO SOUP
|
1/2 cup flour
1 green pepper, diced
1 quart chicken stock
1 Tblsp. Vegetable oil
1 stalk celery, diced
1 14 oz. can tomatoes, drained and chopped
1 onion, diced
10 pods okra, trimmed and cut into 1/2 inch pieces
|
1/2 tsp. black pepper
1/8 cayenne pepper
1/4 thyme
1 bay leaf
1/4 tsp. oregano
12 oz. turkey breast, diced
1/2 cup rice
4 cloves garlic, minced
|
Toast the flour in a pie plate in a 400 degree oven for 20 minutes. In a heavy stockpot, heat oil over medium heat. Add onions, green peppers, celery and garlic, saute for about 7 minutes or until the onions are lightly browned. Stir in toasted flour. Gradually stir in chicken stock and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf; cover and cook for 15 minutes. Stir in rice and cook, covered for 15 minutes longer, add turkey and continue cooking until rice is tender.
[Top of page]
|
JALEPEÑO CILANTRO DIP
|
1 8-ounce pkg. of sour cream
1 8-ounce pkg. of cream cheese
1/2 pkg. Jalapeno Cilantro Dip*
|
1 jar Little Traveler Red Raspberry Salsa*
Cheddar cheese
|
Mix the first three items together and spread in a serving plate.
Top with Little Traveler Red Raspberry Salsa (about half of a jar)
and shredded cheddar cheese. Serve with tortilla chips.
*Available in our International Food Courts.
[Top of page]
|
