Recipes

Sausage Soup with Kluski Noodles

Sausage Soup with Kluski Noodles

Ingredients:

1 lb. Sweet Italian Sausage links

1 cup onion, chopped
2 garlic cloves
2 Tbsp. sausage fat

8 cups beef broth
1 cup water
¾ cup red wine
4 large tomatoes, peeled and diced*
1½ cup carrots, sliced
3 Tbsp. fresh basil, chopped
1 tsp. dried oregano
8 oz. tomato sauce

8 oz. Mrs. Miller’s Kluski Noodles

1 ½ cups zucchini, sliced

Directions:

Brown sausage links in a 5-quart Dutch oven. Remove the sausage casings, slice, and set aside. Reserve 2 Tbsp. of fat. Sauté onion, and garlic cloves in reserved fat. Combine beef broth, water, red wine, tomatoes, carrots, basil, oregano, and tomato sauce with sautéed onions and browned sausage. Boil for 15 minutes.

Add Noodles and boil for 15 more minutes. Add zucchini and boil for 10 more minutes

Note: To peel tomatoes, cut an "X" into each tomato and drop it in to boiling liquid for a few minutes. The peeling will slide off. One can of diced tomatoes may be substituted for fresh tomatoes. 

Spinach Lentil Stew

Spinach Lentil Stew - square.png

Ingredients:

1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil

5 cups water
1 cup lentils, rinsed
4 tsp. Mrs. Miller’s Chicken Soup Base
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 bay leaf

1 cup chopped carrots
1 can (14.5 oz.) diced tomatoes, do not drain
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry.

1 Tbsp. red wine vinegar

Directions:

Sauté onion, garlic, and olive oil in a large saucepan until tender. Add water, lentils, soup base, Worcestershire sauce, salt, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add carrots, tomatoes, and spinach and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in red wine vinegar. Discard bay leaf. Serve over cooked wild rice.

Servings:

Taco Bean Soup

Taco Bean Soup

Ingredients:

1 lb. Sausage, browned, crumbled, and drained
1 can 16 oz. Mrs. Miller’s Hot or Mild Chunky Salsa
1 can 14.5 oz. Tomatoes, diced and not drained
1 can 15 oz. Corn, not drained
1 can 15 oz. Black Beans, not drained
1 can 15 oz. dark red Kidney Beans, not drained
1 envelope dry Hidden Valley Ranch dressing mix
1 envelope dry Taco Seasoning
1 can 4 oz. green Chilies, chopped
1 small Onion, diced

Directions:

Combine all ingredients in a large pot and bring to a boil over medium heat, stirring occasionally. Simmer on low heat for about 30 minutes. 

Serve with crushed tortilla chips or corn chips, shredded cheddar cheese and sour cream. 

Note: You may also place all ingredients into a crock pot and cook on low for 4-6 hours. 

Tortilla Soup

Tortilla Soup

Ingredients:

4 corn tortillas, 6 inches in diameter
2 tsp. olive oil

46 oz. chicken broth
1 jar (16 oz.) Mrs. Miller’s Chunky Salsa, hot or mild
1 bay leaf
2 cloves garlic, minced
1/2 tsp. cumin
1/8 tsp. crushed red pepper, optional
1 can (15 oz.) black beans, rinsed and drained
1 can (15.25 oz.) whole kernel corn, drained

2-3 skinless boneless chicken thighs, cut into 1/2 inch strips
1/4 cup uncooked white rice

2 green onions, sliced
1/4 cup chopped fresh cilantro
Juice of 1 fresh lime

Directions:

Preheat oven to 350°. Brush one side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4 inch wide strips. Spread onto a non-stick baking sheet. Bake until golden, about 15 minutes. Cool. Bring chicken broth, salsa, bay leaf, garlic, cumin, crushed red pepper, black beans, and corn to a boil in a large pot; reduce heat and simmer 5 minutes. Add chicken thighs and white rice and simmer about 15 minutes until rice is tender and chicken is cooked. Stir in green onion, cilantro, and lime. Season with salt and pepper. Serve with shredded cheddar cheese, sour cream and tortilla strips.

Servings: 6

Note: I have made this successfully in the crock pot. Add all ingredients to the crock pot except rice, green onion, cilantro and lime juice. Cook on high for 3-4 hours or on low for 5-6 hours. Add rice 15 minutes before serving and the green onion, cilantro and lime juice just before serving.