RECIPE: REC: Chicken Corn Soup with CI Tall & Fluffy Biscuits -- cold weather... this is one of our faves

RECIPE:
C

cheezz

Well-known member
Chicken Corn Soup

Recipe By : MARCIA ADAMS

Serving Size : 6 Preparation

4 Tablespoons Butter

1/4 Cup Onion -- Finely Chopped

1 Cup Celery -- Finely Chopped

6 Tablespoons All-Purpose Flour (see Note below)

2 Cups Chicken Broth

1 1 Lb Can Creamed Corn

3/4 Cup Milk

3/4 Cup Half And Half

2 Tablespoons Carrot -- Shredded

1 Tablespoon Parsley -- Finely Minced Fresh

1/4 Teaspoon Grated Nutmeg -- (Rounded)

1/8 Teaspoon Black Pepper

1 1/2 Cups Cooked Chicken -- coarsely shredded

In a large saucepan, cook the butter, onion,

and celery over medium heat for 3 minutes.

Stir in the flour, and cook 5 to 6 minutes

longer, or until the mixture is golden. Add

the broth, and whisk until smooth, raising

the heat a bit. Add the remaining

ingredients except chicken, and then lower

heat and simmer for three minutes. Add

chicken just before serving--allow soup to

stand a few minutes to heat the chicken

pieces.

NOTE : Use 4 tablespoons flour.

from Adams' book, Cooking From Quilt Country.

Tall and Fluffy Buttermilk Biscuits

Published: July 1, 2004

Makes 12 biscuits

We prefer to use low-fat buttermilk in these biscuits, but nonfat buttermilk will work as well (though the biscuits will be a little lighter in texture and flavor). For the highest rise, use a double-acting baking powder, such as Calumet, Clabber Girl, or Davis. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes.

INGREDIENTS

Nonstick cooking spray

Dough:

2 cups unbleached all-purpose flour (10 ounces)

1 tablespoon double-acting baking powder

1 tablespoon granulated sugar

1 teaspoon table salt

1/2 teaspoon baking soda

4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes

1-1/2 cups buttermilk cold, preferably low-fat

To Form and Finish Biscuits

1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet

2 tablespoons unsalted butter , melted

1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

2. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).

3. To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.

 
Mmmm, this sounds good. Have you ever tried the soup without the milk and half-and-half?

If I recall correctly, your hubby was lactose intolerant like me....?

Or have you subbed an alternative milk for the dairy products?

TIA!

 
Actually, I use low-fat milk... and evaporated milk in place of half n half

He doesn't seem to have any trouble with this soup for some reason. It's more like a hearty thick stew than a soup - I haven't tried it without the dairy. Let me know if you do, though!

 
cheezz, this sounds good and so easy. Do you think you could freeze this or.

do it in the crockpot? Thanks!

 
and the biscuits call for low-fat buttermilk and mention nonfat, but we get just one kind--cultured.

It must be low fat. I'll have to go look.

 
It goes together really fast, and cooks together just long enough to thicken it...

I've never frozen it OR done it in the crockpot, so couldn't say. I'll freeze a big right now and let you know.

 
Thanks! I am trying to compile some recipes for some friends that

can be made in a crockpot and/or frozen.

 
I don't use my crockpot, but I do have some recipes, I'll go look and see what I have....

I've not tried any of these.

 
Rec. Crockpot....Chicken Lasagna

2 large chicken breast halves, boneless
2 ribs celery chopped
1 small onion, chopped, or 1 to 2 tablespoons
dried minced onion
1/2 teaspoon thyme
salt and pepper to taste
6 to 9 lasagna noodles
1 package frozen spinach, thawed and squeezed
dry
6 ounces fresh mushrooms, thickly sliced, or 1 4
to 8 ounce can
1 1/2 cups shredded Cheddar and American
cheese mixture
1 can "light" cream of mushroom soup
1 can tomatoes with green chiles
1 package (1 ounce) dry chicken gravy mix
3/4 cup reserved broth

In a 2-quart saucepan, simmer chicken breasts with celery, onion, thyme, salt, and pepper until tender,about 25 minutes. Remove chicken and let cool; cut in bite-size pieces or shred. Reserve 3/4 cup of broth.

Discard remaining broth or freeze to use in another recipe.

Break lasagna noodles in half; boil for about 5 to 8 minutes, until just a little flexible. Drain and rinse with cold water for easier handling. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth.

In a 3 1/2 to 4-quart crockpot, pour in
3/4 cup of the soup mixture. Place 4 to 6 lasagna
noodle halves on top of the soup mixture. Add 1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms,and 1/2 cup of shredded cheese. Pour another 3/4 cup soup mixture over all.

Repeat layers 2 more times, ending with remaining soup mixture. Cover and cook
on low for 4 to 5 hours. If cooked too long, the noodles might become mushy, so check after about 4 1/2 hours.

Southern U.S. Cuisine.

Serves 4.

 
Rec. Crockpot ...Chocolate Croissant Pudding

Chocolate Croissant Pudding for the crockpot

1 1/2 cups milk
3 eggs
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 t. vanilla
1/2 t. salt
2 plain croissants, cut into 1" pieces
1/2 cup chocolate chips
3/4 cup whipped cream, optional

Beat milk, eggs, sugar, cocoa, vanilla and salt in medium bowl.

Grease 1 quart casserole. Layer half the croissants, chocolate chips and half the egg mixture in casserole.

Repeat layers with remaining croissant and egg mixture. Add rack to 5 quart slow cooker; pour in 1 cup water. Place casserole on rack.

Cover and cook on low for 3 to 4 hours. Remove casserole from slow cooker.

Top each serving with whipped cream if desired. Makes 6 servings

 
Rec. Crockpot...Sweet Potatoes with Coconut & Pecans

2 lb sweet potatoes, peeled and shredded
1/3 cup brown sugar, packed (or sweetener of choice)
1/4 cup butter, melted
1/4 cup coconut
1/4 cup broken pecans, toasted
1/4 tsp ground cinnamon
1/4 tsp coconut flavoring
1/4 tsp vanilla
Toasted coconut, opt

In your favorite slow cooker, combine potatoes, sugar,margarine, coconut, pecans and cinnamon.

Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. Serves four.


Recipe from Better Homes and Gardens Crockery Cookbook

 
Rec. Crockpot...Chicken (or Beef) Green Chile Stew

Recipe By : Chicago Tribune (adapted for crockpot)
5 boned and skinned chicken breast halves -- cut in 1" cubes (2 lb. beef round or chuck cut into cubes)
1 1/4 teaspoons ground cumin
1 teaspoon dried sage
2 large onions -- chopped
2 cloves garlic -- minced
1 tablespoon cider vinegar
6 small red potatoes -- quartered
3 poblano peppers -- seeded and diced
10 tomatillos -- husked, chopped
1 1/2 cups chicken broth -- low sodium
1/2 cup chopped cilantro


Combine all ingredients except cilantro in crockpot. Cover and cook on low
setting for 8-10 hours. Serve garnished with chopped cilantro.

Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces,but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.

 
Rec. Crockpot....Beef Stroganoff

Daria's Slow Cooker Beef Stroganoff (TNT)
Submitted by: Daria King
This is a delicious stroganoff recipe. It's very easy and very tasty, using round steak along with mushrooms, onions, and chives. Try serving it over hot, buttered noodles.
Servings: 6

Ingredients:
1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley



Directions:
1. Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.

2. In a small bowl, mix together the wine with the flour. Pour over the beef.
3. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

 
Rec. Crockpot...Lemon Curd....I have had this recipe, yum!

Lemon Curd

12 lemons soaked whole in hot water
12 egg
4-1/2 Cup sugar
3 Sticks butter


Remove lemons from water, slice in half, juice.

Beat 12 eggs til blended, add 3 sticks softened butter, then the lemon juice. Add all to crockpot.

Turn on high for about 1-1-1/2 hrs., stirring every 30 minutes, turn on low, continue cooking and stirring til at least 4 hrs.

color will change from white to mottled to yellow to proper consistency.

pour into sterile jars, use wax paper underneath lid.

 
Rec. Crockpot...Moroccan Chicken & Almonds

Crockpot Moroccan Veggies

CHICKEN BREASTS (enough for 6 servings)
3 can garbanzo beans, drained (16 oz)
1 can tomatoes, cut into 1" cubes (15 oz)
1 large red bell pepper, seeded, cut into 1" squares
1 c chopped red onion
1/4 c raisins
2 T tomato paste
2 T water
3 clove garlic, minced
2 t instant bouillon
1 1/2 t ground cumin
2 T peanut butter
hot cooked couscous or brown rice

Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, bouillon and cumin in 5-quart crockpot . Mix until well combined. Cover. Cook on low
heat setting 6-7 hours, or until chicken is tender. Stir in peanut butter. Serve over couscous or brown rice.

Makes 6
servings.

 
Rec. Crockpot...Potatoes Europhoria

Note from the author: I do not name this
recipe lightly. It has the best elements of
your favorite potato dishes - the melting
texture of mashed potatoes, the creaminess of
scalloped potatoes, and the tang of sour
cream-topped baked potatoes. It is so
tempting that is one of those recipes for
which an exact serving estimate is impossible
to give.

4 scallions, finely chopped
2 garlic cloves, minced
1 tsp salt
1/4 tsp ground black pepper
8 medium boiling potatoes (about 2 pounds),
scrubbed and sliced into 1/8 inch thick
rounds
8 ounces cream cheese, cut into 1 inch cubes

In a small bowl, combine the scallions and
garlic.

In a well buttered 3 1/2 quart slow
cooker, layer one fourth or the sliced
potatoes. Sprinkle with about 1/4 tsp of the
salt and pepper, and top with one third of
the cheese cubes, then one third of the
scallion mixture.

Make a second layer of potatoes, sprinkle
with salt and pepper and top with half of the
remaining cheese and scallion/mix. Repeat
with a third layer of potatoes, salt and
pepper, top with the remaining cheese and
scallion. Make a final layer of potatoes and
season with salt and pepper.

Cover and low cook for 2 hours on high
(300F). Stir the potatoes to distribute the
melting cheese, cover and continue
slow-cooking until the potatoes are very
tender, about 1 hour longer.
Stir the potatoes well to mash slightly and
serve immediately.

> He recommends using the high setting
for this dish - maybe it could work cooking
longer on low, if that is easier for your
cooking schedule. This comes from a recipe book called Crockpot Ready and Waiting

 
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