August 5, 2010

Ella’s Kitchen

How does your garden grow? I hope you had an abundance of produce and not just weeds. Or if you didn’t have a garden, I hope you made it to one of the fabulous Farmer’s Markets we have here in the QCA to see the wonderful produce that they have there.


Sandy’s Soups and Such
Sandy Jones comes to us from Orchard Park, New York. She has a slew of summer salads, soups and such. Here is a sampling of her fare.

Chicken and Spinach Salad

2 C. broccoli florettes
2 C. cooked chicken, cubed
5 oz. (1.2 bag) spinach, washed, drained and trimmed
1 can water chestnuts, drained and sliced
6 slices bacon, cooked and crumbled

Boil broccoli (or steam) until crisply done: drain. In a bowl toss together broccoli, water chestnuts, spinach and bacon. Reserve chicken. Prepare dressing.

2 T. soy sauce
1 T. vinegar
1 T. oil
1 tsp. onion, minced
1/4 tsp. sugar
Pepper to tastte

Combine dressing ingredients in a jar with a top. Shake vigorously until well-blended. Pour over chicken only and marinate for 15 minutes. Toss chicken and dressing with vegetables and bacon.


Corn and Crabmeat Soup

1 lb. lump crabmeat (canned)
1/2 C. stick butter
1/4 C. flour
4 ears corn (or use 1 can creamed corn)
1 C. chopped green onions
1 C. milk
1 C. half and half
Salt and white pepper

Cut kernels off the cob and scrape for milk. White corn is the most tender, if you can get it. Melt butter in deep pan, add flour and stir gently until blended. Do not let it darken. Add milk gradually, then add half and half, stirring gently and blending all the while with a whisk. Add corn (1 can if using canned cream corn) and green onions and cool a few minutes until they are tender. Add lump crabmeat and simmer till very hot, but do not boil. Serve immediately. May be garnished with sprinkles of chopped parsley. Serves 6.


Frosted Apricot Salad

2 pkgs. apricot or orange jello
2 3/4 C. boiling water
1 C. canned apricots – drained and juices reserved
1 small can crushed pineapple – drained and juices reserved
1 C. apricot and pineapple juices

1 pkg. Dream Whip
1/2 C. sugar
3 T. flour
1 egg
2 T. butter

Dissolve jello in water. Add fruit juice. Chill until syrupy. Add chopped fruit. Chill until firm.
Frosting: Boil together flour, sugar, reserved fruit juices, beaten egg and butter.
Boil until thick. Cool throughly.

Beat one package Dream Whip as directed. fold into cooled mixture. Spread on jellow mixture. Chopped nuts may be sprinkled on top if desired. Refrigerate until firm.


Cream of Fall-Vegetable Soup

Makes 6 servings

3 small beets, peeled and chopped 3 1/2 C. chicken broth
3 green onions, sliced 2 tsp. butter
2 small yellow onions, chopped 2 tsp. all purpose flour
3 carrots, peeled and sliced 1 C. light cream or half and half
1 potato, peeled and cubed 1/2 tsp. salt
2 ribs celery, sliced 1/2 C. chopped fresh parsley

Combine beets, green and yellow onion, carrots, potato, celery, parsley and chicken broth in large saucepan. cover and simmer for 25 minutes or until potatoes and carrots are tender. Whirl in blender or food processor in bathes until ingredients are minced but not too smooth.

Melt butter in another large saucepan. Add flour and cook, stirring 1 minute. Add cream and cook, stirriing with wire whick until just at boiling point. Add vegetable mixture, curry powder and salt. Heat through.