Tomato Soup

3 T melted butter
1 medium onion, diced
1 46-oz can diced tomatoes
1 T chicken base
3 T sugar
pinch of salt
black pepper to taste
1 1/2 c heavy cream
chopped fresh parsley
chopped fresh basil

Saute diced onions in butter until translucent. Add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, pepper, and stir. Bring to near boil, then turn off heat. Add in cream, parsley, basil and stir.

Amazing if you combine with grilled cheese. We enjoy sourdough with Havarti cheese, all melted and gooey and buttery crunchy to dip in our soup. Sure to warm you up on the coldest days even Wisconsin has to offer!

Eggplant Meatless Balls

3 T olive oil
3 cloves garlic, minced
1 eggplant, peeled and diced
1/4 c mushrooms, diced
1-2 T water
1 1/4 c fresh bread crumbs
1/2 c minced parsley
1/2 t salt
2 eggs
1/2 c grated cheese
1/4 c olive oil

Heat oil in a large nonstick skillet and slowly cook the garlic over medium heat until golden. Add eggplant, mushrooms, and 1 T of water, cover, and steam the eggplant/mushrooms over low heat until very soft (about 10 minutes). Add remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set eggplant aside and let it cool.

Combine the bread crumbs, parsley, salt, eggs, and cheese in a large bowl. Stir in the eggplant, mix well, and let stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg. Heat oil in a large saute pan over medium heat, then fry the meatballs, turning occasionally so they brown evenly. Transfer meatballs to tomato sauce and keep hot.

Makes 18 meatballs.

Grandma Brooke's Roast

1 Chuck Roast
1 package Lipton onion soup mix
1 C water (I don't really measure)


Sear both sides of meat. Put in 9 x 13 pan. Add seasoning and water. Cover with two layers of foil. Bake at 350 for about 3 hours or at 300 for 4-5 hours. It is done with it can be easily pulled apart with a fork. Serve with Rhodes Rolls.

Chicken, Craisin, Cashew Bow-Tie Pasta Salad

4 cups cooked chicken, diced
6 cups (12 oz) bow tie pasta, cooked al-dente
1 1/2 cups green grapes, sliced in half
1 1/2 cups red grapes, sliced in half
2 (5 oz) can water chestnuts, drained and quartered
1 (10 oz) can pineapple tidbits, drained
2 cups celery, thinly sliced
1/2 cup green onion, thinly sliced
2 cups cashews
2 cups craisins

Dressing:
1 (16 oz) bottle of coleslaw dressing
1/2 cup mayonnaise
1/2 cup salad dressing

In a large bowl mix all salad ingredients together, except cashews and craisins. Whip together dressing ingredients. Toss dressing with the mixture in bowl. Let this mixture marinate in the fridge for 12-24 hours. Mix in cashews and craisins just before serving. Serve cold. Serves 20.

Dad's Apple Kuchen

1 cup Bisquick
1/2 cup sugar
1 egg
3/4 cup milk
1 1/2 t. vanilla
2 T. vegetable oil
5 peeled and cut up apples (Cortland, Macintosh, etc)
Sugar
Cinnamon

Mix the first 6 ingredients together until just blended. Spread in the bottom of a 9 inch square pan which has been greased with shortening. (Dad doubles the recipe). Press apples slightly into batter into close rows covering the entire pan. Sprinkle with cinnamon and sugar. Bake at 350 for 40 - 45 minutes.

Sweet Potato Pie

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
  
• 1/2 cup milk (or evaporated milk)
  
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Chicken Penne Pasta by April Mattson

This is great for a large gathering- the bigger the group, just add more!

Ingredients:
four chicken breasts
1 box penne pasta
pine nuts
fresh basil
shredded parmesan
craisins
garlic
white cooking wine
olive oil

Directions:
Soak the chicken breasts in olive oil with pepper and rosemary; grill
Blend or chop basil
In a sauce pan, melt 2 tbs. butter and 1/4 cup olive oil, 1/4 cup white wine
Stir garlic on medium heat; add pine nuts and basil
(add oil and wine as needed)
cut up chicken into bite-sized pieces
Throw all together with cooked pasta and add craisins, fresh pepper, and generous cheese
Enjoy!