Friday, October 28, 2011

Recipes to Share from Teacher Dinners

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Cheddar and Corn Chowder

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Wild Rice and Chicken Salad

3 cups water
1/2 tsp salt
1 Tablespoon Butter
1 cup long grain wild rice
1/4 cup orange juice
1 1/2 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 large cloves garlic, crushed
1/2 tsp ground pepper
1 1/2 Tablespoons olive oil
1 pound chicken cooked and cubed
1 red bell pepper, cut into 1/2 inch pieces
6 green onions
1/2 cup chopped basil
2 Tablespoons capers
3 cups chopped Romaine

Bring water to a boil with salt and butter in a medium saucepan. Stir in the wild rice. Reduce the heat to low and simmer, covered, for 1 hour. Whisk in the orange juice, vinegar, dijon mustard, garlic, pepper and olive oil together in a large bowl. Add the cooked rice, chicken, bell pepper, green onions, basil and capers and mix well. Add the romaine and toss to combine.
Serves 4 to 6

Spinach and Apple Salad with Crispy Almonds

1/4 cup minced onion
3 T apple cider vinegar
3 T white wine vinegar
2 T sesame seeds
1/4 tsp paprika
3 T sugar, divided
1/2 cup olive oil
2 T butter
3/4 cup blanched slivered almonds
10 oz spinach leaves
2 medium apples, thinly sliced

Combine onion, vinegars, sesame seeds and paprika in a small bowl. Mix in 2 Tablespoons sugar. Gradually whisk in oil. Season to taste with salt and pepper.

Melt butter in a heavy skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle 1 Tablespoon of sugar over the almonds. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer to small plate or bowl and cool. Break up pieces when cooled.

Combine spinach with apples in large bowl. Toss with dressing to taste. Mix in almonds. Serves 6


1 can pumpkin
1 c. sugar
3 eggs
1 can evaporated milk
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 Jiffy yellow cake mix
1 1/2 sticks butter, melted
1 c. chopped nuts
1 sm. carton Cool Whip
Blend in mixer pumpkin, sugar, eggs, milk, salt and pumpkin pie spice. Pour in lightly buttered 9x13 pan.
Sprinkle 2 cups sifted yellow cake mix on top. Dribble melted butter on top. Sprinkle with nuts. Bake 50 minutes at 350 degrees. Let cool, cut in squares and top with Cool Whip.

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