Sitting at His Feet
2/3 c. canola oil
2 small pkgs. Hidden Valley Ranch dressing mix
1 t. dill weed
1/2 t. lemon pepper
1/2 t. garlic powder
1 lg. pkg. oyster crackers (what are they?)
Mix together oil, dressing mix, lemon pepper, dill and garlic powder. Place crackers in large baking dish. Pour mixture over top and stir until they are completely coated.
Cook in 200 degree oven for 20 minutes. Keep in an airtight container. Stays fresh for weeks. Goes wonderfully with a fresh soup or just as a snack!
4 large sweet potatoes
8 c. water
1/3 c. butter
1/2 c. tomato sauce
2 T. half and half
2 t. salt
1/8 t. pepper
1/8 t. thyme
1 c. cashews, split half-wise
Preheat oven to 375 degrees. Bake the sweet potatoes for 1 hour. Let cool for about 10 minutes, then peel off skin and put potatoes in a large stock pot. Mash them with a potato masher–may leave a few lumps. Add water, butter, tomato sauce, cashews half and half, salt, pepper and thyme. Cook on medium high heat until it begins to simmer. Then reduce heat to medium low and cook for 50 minutes.
1 medium onion, chopped
2 cans or 29 oz. freshly made chicken broth
2 c. russet potatoes, peeled and sliced
2 1/2 c. milk
1/2 t. salt
1 c. sour cream
2 T. butter
2 c. cooked or canned pumpkin
1/2 t. ground nutmeg
1/4 t. pepper
1 T. fresh parsley, chopped
3 bacon strips, cooked, drained and crumbled
In a large stock pot, sauté onion in melted butter on medium heat until tender. Add the broth, potatoes and pumpkin. Cook on medium high until the potatoes are tender (about 20 minutes). Remove from heat and cool. Purée the whole mixture until smooth.
Cook the mixture in the stock pot on medium low heat and slowly add, milk, nutmeg, salt and pepper until all is heated through. Meanwhile, combine parsley with sour cream in a separate bowl.
Spoon soup into bowls; top each with a dollop of the sour cream mixture and sprinkle with bacon. Makes 6 servings. For a group, can serve this soup from a hollowed out and top cut out pumpkin–very festive!
From a fellow Bible study sister, Ellen S. They always make it for the holidays, she said. Hope you enjoy it, friends!
1 c. chopped onion
2 garlic cloves (about 1 t. minced)
2 T. butter
3 c. chicken stock (3 c. water and 3 chicken bouillon cubes)
16 oz. frozen chopped broccoli
1/3 c. flour
2 1/2 c. milk
1/4 t. pepper
8 oz. cubed Velveeta
8 oz. shredded pepper jack cheese
Sauté 1 c. chopped onion 2 garlic cloves (about 1 t. minced) in 2 T. butter until the onions are translucent. Add 3 c. chicken stock (3 c. water and 3 chicken bouillon cubes), 16 oz. frozen chopped broccoli. Bring to a boil, then reduce to medium heat for 10 minutes. Mix 1/3 c. flour blended with 2 1/2 c. milk. and stir into pot. Cook for 5 minutes more on medium heat. Add 1/4 t. pepper. Reduce heat to low and add 8 oz. cubed Velveeta and 8 oz. shredded pepper jack cheese. Puree about 1/3 of the soup.
4 potatoes, peeled and cubed
4 c. water
2 carrots, cut in small pieces
1/2 onion, diced
1 stick butter
1 can pet milk (evaporated milk)
1 t. salt
1/8. t black pepper, freshly ground
In a large stock pot bring water to a boil. Add potatoes, carrots and onions and boil for 20 minutes over medium high heat. Turn heat down to low and add butter and pet milk. Cook 5 minutes more before serving. May add garnish of green onions, shredded cheddar, bacon or freshly grated Parmesan cheese.
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