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Published: October 25, 2007 02:20 pm
Cookbook Corner: Convenient ‘Italian Soup’ makes hearty meal in minutes
Originally published in the October 19, 2007, print edition.
By Sarah Johnson
The Land Correspondent
The Book of Proverbs says, “Give me neither poverty nor riches; feed me with food convenient for me.”
The Centennial Cookbook of First Covenant Church in Virginia takes this homily to heart with recipes for regular folks: nothing too fancy, nothing too difficult, just good home cooking.
In fact, many of the recipes are from a 1940 version of the cookbook, included here with both love and a sense of humor. (Prunes, for instance, seem to have been a cooking staple back then. They’ve slipped a bit in popularity.)
Here are a few of the recipes that looked especially good to me.
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While this recipe for Baked Doughnuts couldn’t exactly be considered health food, they are certainly better for you than the fried kind. Try these delicious gems hot and buttery on a chilly morning. We did: They turned out like mini-coffee cakes with streusel topping. The batter is quite thick, so don’t be concerned. Four out of four “yums” from the Johnson clan.
Baked Doughnuts
Submitted by Jodie Phaneuf
1/3 cup butter
1/2 cup sugar
1 egg, beaten
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 1/4 teaspoons baking powder
1/2 cup milk
Cream butter and sugar. Beat in egg. Sift dry ingredients together and add milk. Add butter-sugar mixture. Fill greased muffin tins half full. Bake at 350 F for 20 to 30 minutes. Remove from pan. Dip in additional butter, melted. Roll in sugar and cinnamon mixture. Yield: 12.
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Kudos to the convenience of this Italian Soup recipe. Using prepared spaghetti sauce, soup mix and frozen veggies, you’ll have a hearty meal on the table in minutes.
Italian Soup
Submitted by Donna Fleetwood
1 pound ground beef
2 (1-pound) cans stewed tomatoes
2 cups spaghetti sauce
1 envelope onion soup mix
2 cups water
1 (20-ounce) package frozen Italian vegetables
2 teaspoons sugar
1/4 teaspoon thyme
1 bay leaf
Brown meat and drain. In a large kettle, add meat and all ingredients. Bring to a boil. Simmer until vegetables are tender.
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Lemon Chicken with Artichokes combines simplicity with style. If you’ve never tried artichokes, now’s your chance to savor their tangy tenderness in a classy entree.
Lemon Chicken with Artichokes
Submitted by Darcy Norha
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 boneless chicken breasts
1/4 cup olive oil
Juice of one lemon
2 cups chicken broth
16 ounces marinated artichoke hearts
Combine flour, salt and pepper in a zipper-style plastic bag. Put chicken in the bag, close and shake to coat the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for four minutes on each side until brown all over. Remove to plate and place in a 250 F oven to keep warm.
Add lemon juice and chicken broth together and turn heat to high. Boil rapidly to reduce to one cup. Meanwhile, chop artichoke hearts into small pieces. Add to sauce and heat through. Put chicken on four plates and pour sauce over chicken. Great with rice.
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Everybody loves pizza, but sometimes the usual toppings can get a trifle boring. Spicy Garlic-Chicken Pizza solves that problem with piquantly spiced chicken and delicate cheeses on top of a super-convenient prepared crust.
Spicy Garlic-Chicken Pizza
Submitted by Deb Meissner
1 pound boneless/skinless chicken breast
1/2 cup sliced green onions, divided
2 cloves minced garlic
2 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons olive oil, divided
1/2 teaspoon crushed red pepper, or 1/4 teaspoon ground red pepper
1 tablespoon cornstarch
1 store-bought focaccia bread or chewy crust (such as Boboli) or homemade thick pizza crust, prepared
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
2 tablespoons pine nuts
Slice chicken into half-inch pieces. Mix 1/4 cup green onions, garlic, vinegar, soy sauce, 1 tablespoon olive oil and red pepper in shallow dish. Marinate chicken in the mixture for 30 minutes. Drain, reserving liquid.
Stir cornstarch into liquid. Sauté chicken in 1 tablespoon olive oil, on medium heat, until pink is gone. Then add liquid and cook until thick and bubbly. Spread chicken and sauce onto crust. Sprinkle cheese on top. Bake at 400 F for 12 minutes. Add remaining 1/4 cup green onions and pine nuts. Bake 2 to 3 minutes more. Yield: 6 to 8 large pieces.
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I am forever amazed at the versatility of those little tubes of refrigerated biscuits. From sweet to savory, they’re unbeatable in their usefulness in the kitchen. These Apple Treats will bring smiles to the faces of young and old alike.
Apple Treats
Submitted by Audrey Branstrom
2 large apples
1 teaspoon cinnamon
1/2 cup sugar
1 tube refrigerated buttermilk biscuits
1/3 cup melted margarine
3/4 cup water
Peel and cut apples into 10 wedges. Dip in cinnamon/sugar mixture. Flatten out each biscuit, place apple wedge in center, and then pull up both sides of dough and seal top. Place seam side down in greased 9x13-inch pan. Brush all the melted margarine over top and sprinkle with remaining cinnamon/sugar mixture. Pour water into pan. Bake at 425 F for 20 to 30 minutes.
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If you go through a lot of poultry seasoning, you might consider making your own to save costs. This recipe has everything you need for perfectly seasoning your chicken or turkey, whether stewing, roasting or soup-making.
Homemade Poultry Seasoning
Submitted by Linda Skogman
7 tablespoons sage
2 tablespoons parsley flakes
1 1/2 teaspoons black pepper
1 1/4 teaspoons thyme
1 teaspoon onion flakes
3/4 teaspoon ginger
1/2 teaspoon garlic flakes
1/4 teaspoon celery seed
Salt, to taste
Mix all ingredients together thoroughly. Store in airtight container.
The Centennial Cookbook of First Covenant Church is available for $10 plus $3 shipping from: Darlene Reindahl, 503 Second St. N., Virginia, MN 55792.
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Does your church or group have a cookbook you’d like reviewed? Send it to:
Cookbook Corner
c/o The Land
P.O. Box 3169
Mankato, MN 56002
Submission does not guarantee publication. Please indicate if you wish your cookbook returned.
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