Chef Jeff’s Beef Stroganoff Soup
- 1.5 lbs Ground Beef
- 1 lb Mushrooms (fresh, sliced)
- 1/2 cup Flour (all purpose)
- 10 cups Water
- (2) 1.25 oz packets of Onion Soup Mix (as purchased)
- 1 T Parsley (dried)
- 2 tsp Black Pepper
- 1 lb Rotini pasta (dry, as purchased)
- 8 oz Sour Cream
Instructions
- In a medium kettle, brown the ground beef. Drain the fat if excessive.
- Add the mushrooms and braise them until tender, about 10 minutes.
- Add the flour and stir quickly to pick up some of the residual moisture from the beef and mushrooms.
- Stir in the water, onion soup mix, parsley and black pepper
- Bring to a boil and add the rotini pasta
- Reduce to a simmer and cook until the pasta is done, about 15 minutes.
- Remove from the heat and stir in the sour cream.
- Serve immediately with rustic bread for a healthy and satisfying meal.
Chef Jeff’s Chicken Tortilla Soup
- 1/4 cup Oil (Canola or other)
- 1/2 cup Onion (medium dice)
- 1/2 cup Red Bell Pepper (medium dice)
- 1 lb Chicken Breast (medium dice)
- 1/2 cup Flour (all purpose)
- 1 quart Water
- 1 T Chicken base
- (2) 15 oz cans Pinto beans (canned, drained)
- 16 oz Salsa (as prepared)
- 4 oz Sour Cream
- 4 oz Wisconsin Cheddar Cheese (shredded)
- 2 T Green Onion (diced)
- Tortilla Chips
Instructions
- In a medium sized kettle, sauté the onions and red pepper in the oil until translucent.
- Add the chicken breast and sauté until almost done.
- Add the flour to make a roux.
- Pour in the water and chicken base and stir until smooth. Bring to simmer.
- Stir in the pinto beans and salsa. Return to simmer.
- Serve garnished with sour cream, shredded Wisconsin Cheddar Cheese, diced green onion and crisp tortilla chips.
Pumpkin Torte (WHBY’s 75th Anniversary Good Neighbor Cookbook)
- 4 cups Pumpkin
- 1 cup Sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp Cloves
- 1 tsp Nutmeg
- 1 tsp Vanilla
- 1 tsp Salt
- 4 Large Eggs
- 1 cup Milk
- 12 oz can Evaporated Milk
Topping
- 18 oz Box of Yellow Cake Mix
- 1/2 Butter or Margarine
Directions
Mix all ingredients together. Pour into greased 9×13 inch pan. Mix topping ingredients until crumbly. Sprinkle on top. Bake 1 hour at 350 degrees. Cut into squares when cool and serve with ice cream or Cool Whip.
