reading

Changing Lives Press

P.O. Box 140189

Howard Beach, New York 11414

www.changinglivespress.com

While the author/authors/editors of this book have used their best efforts in compiling this book, the publisher, Changing Lives Press LLC, and or any other person who has been involved in working on this publication assumes no responsibility or liability or consequences or costs for any adverse effect of any kind by any person reading or following the information in this book, for any errors or omissions, inadvertent or not, that may be found in the recipes or text, nor for any problems or damages, that may arise as a result of preparing these recipes. This includes but is not limited to reactions and food allergies that any person preparing the recipes might have. The recipes presented are intended for entertainment purposes only and for use by persons having the appropriate technical skill and ability to do so, at their own discretion and risk. The publisher, Changing Lives Press LLC, author/authors/editors/staff make no warranties or guarantees for the outcome of these recipes as prepared by the reader.

It is recommended that readers carefully read the ingredient lists and the ingredient product labels as well as consult a nutritionist or their physician to determine if a particular recipe meets their dietary needs or restrictions or conflicts with such things as, including but not limited to, medications or supplements and more that the reader might be taking. All readers should also consult their physicians before making any changes to their current eating habits.

It is encouraged that all readers use caution when preparing these recipes and working with all kitchen equipment and other items needed to prepare these recipes. In addition, it is also encouraged that readers follow all food safety guidelines at all times.

ISBN-13: 978-0-99862-319-1

All rights reserved. No part of this publication may be reproduced, distributed, displayed, performed, scanned, uploaded, stored in a retrieval system, or transmitted or otherwise used in any way, in any form or by any means, electronic, mechanical, photocopying, photo editing, recording, or otherwise, without the prior written permission of the Publisher, Changing Lives Press, in each instance.

Cover and interior design: Gary A. Rosenberg

Printed in the United States of America

10 9 8 7 6 5 4 3 2 1

Contents

What’s What: Soups, Stews, Chowders and Chilis

Chilled Soups & Slow Cooker Snacks

Fresh Avocado Soup

Artichoke Cream Soup

Sweet Carrot Soup

Chilled Summertime Soup

Cold Strawberry Soup

Rio Grande Gazpacho

Creamy Cucumber Soup

Super Bowl Party Sandwiches

Nutty Crispy Snacks

Sweet and Sour Meatball Bites

Lazy Daisy Broccoli Dip

Spinach-Artichoke Favorite

Unbelievable Crab Dip

Chicken-Enchilada Dip

Honey Wings

Hot Western-Style Sandwiches

Hot Open-Face Turkey Sandwiches

Buffalo Wing Dip

Beer Brat Bites

Vegetable Soups & Dishes

Country Cheddar Cheese

Potato-Broccoli Soup

Cream of Carrot

Jazzy Cauliflower-Potato Soup

Corn Soup Olé

Cream of Mushroom

Ranchero Black Bean

Loaded Baked Potato Soup

Fireside Pumpkin Harvest

Homemade Tomato Soup

Fiesta Tortilla Soup con Queso

Choice Tomato-Ravioli

Warm-Your-Soul Soup

Quick Vegetarian Chili

Delicious Broccoli-Cheese Soup

Ultimate Cheddar Cheese Soup

Hearty Broccoli-Potato Soup

Busy Bean-Barley Bounty

Screwy Rotini-Veggie Soup

Quick-and-Easy French Onion Soup

French Onion Soup

Cheesy Bacon-Potato Soup

Creamy Tomato Soup

Summertime Zucchini Soup

Souper Fettuccine

Tomato-Ravioli Soup

Handy Corn Chowder

Big Bean Mix

Corn-Bean Mix-up

Creamy Macaroni and Cheese

Cajun Beans and Rice

Italian-Style Beans and Rice

Crunchy Green Bean Casserole

Perfect Cinnamon Carrots

The Onion Solution

Sweet Potatoes and Pineapple

Yummy Bread Stuffing

Garlic-Roasted Potatoes

Hasty Hash Browns

Cheezy Potatoes

Thanksgiving Sweet Potatoes

Creamed Spinach

Spinach-Artichoke Special

Zucchini-Squash Combo

Garden Casserole

Autumn Rice Bake

Creamy Rice Casserole

Carnival Couscous

Creamy Spinach Noodles

Tomato-Artichoke Pasta

Main Dishes: Chicken, Beef, Pork, and Seafood

Quick Chicken-Noodle Soup Easy Chicken-Rice Soup Oriental Chicken-Noodle Soup	Zesty Creamy Chicken Soup Anytime Chicken-Broccoli Chowder
Whipped Chicken Chowder La Placita Enchilada Soup Chicken and Rice Mambo Gumbo Creamy Chicken-Spinach Soup Cheesy Chicken Chili White Lightning Chili Pepe’s Tortilla Soup Steaming Broccoli-Rice Soup	Cold Night Bean Dinner Hearty Chicken-Rice Stew Chicken-Sausage Stew Smoked Turkey Stampede Hearty 15-Minute Turkey Soup Turkey with Avocado Tasty Turkey-Veggie Brew Cream of Turkey Blend Turkey Tango

Main Dishes: Poultry, Slow Cooker

All-American Soup Confetti Chicken Soup Chicken Stew Tortellini Soup White Chicken Chili Southwestern Chicken Pot Old-Time Chicken Soup Curly Noodle Soup Chicken-Barley Soup Lucky Chicken Soup Monterey Bake Aloha Chicken Chicken-Veggie Surprise Supreme Sun-Dried Chicken Lemon-Herb Chicken Pasta Pizza-Parmesan Chicken Rolled Chicken Florentine	Hot Shot Chicken Colorful Chicken with Cashews Never-Fail Chicken Spaghetti Stuff-it Chicken Mushroom Chicken Chicken a la Orange Oregano Chicken Chicken and Artichokes Chicken and Pasta Broccoli-Cheese Chicken Chicken Fajitas Picante Chicken Chicken and Lima Bean Stew Company Chicken Roll-Ups Everybody’s Favorite Dumplings Easy Chicken Pie Honey-Baked Chicken
Turkey and Mushroom Soup Corny Turkey Soup	Turkey and Rice Soup

Main Dishes: Beef, Soups

Fresh Beefy Vegetable Soup

Italian Beefy Veggie Soup

Southwestern Round-Up

Kitchen-Sink Taco Soup

Chunky Beefy Noodles

Meatball Supper

Sausage-Tortellini Soup

Black Bean Barbecue Fix

Blue Ribbon Beef Stew

Down Home Meat and Potato Stew

Blue Norther Winner

Stroganoff Stew

Vegetable Stew

Deer Camp Venison Chili

Main Dishes: Beef, Slow Cooker

Corned Beef Supper

Herb-Crusted Beef Roast

Sweet and Spicy Brisket

Smoked Brisket

Favorite Pot Roast and Veggies

Succulent Short Ribs

Mushroom Round Steak

Pasta with Seasoned Beef Tips

Round Steak Stroganoff

Beef Roulades

Teriyaki Steak

Crowd-Pleasing Pepper Steak

Spectacular Beef and Broccoli

Italian Tortellini

Select Beef-Potato Soup

Meat Loaf Magic

Cheeseburger Pie Supper

Pop’s Beef-Potato Supper

Taco Soup

Beef and Black Bean Soup

Hearty Italian Vegetable Soup

Beef and Barley Soup

Beefy Rice Soup

Green Chile-Beef Bake

Colorful Stuffed Peppers

Slow Cooker Ziti

Knockout Minestrone

Fiesta Beef Stew

Fast Comfort Stew

Main Dishes: Pork, Soups

Black Bean Stew Supper

Tomato and White Bean Soup

Good Ol’ Bean Soup

Hearty Bean and Ham Fare

Ham and Black Bean Soup

Hearty Ham Bone Soup

Bonzo Garbanzo Soup

Southwest Pork Stew

Split Pea and Tortellini Medley

Cabbage-Ham Starter

Simple Potato Soup

Wild Rice-Ham Soup

Potato-Sausage Feast

Pecos Pork Pot

Main Dishes: Pork, Slow Cooker

Pork and Hominy Soup

Lucky Black-Eyed Pea Soup

Chile-Bean Soup

Sailor’s Slow-Cook Navy Beans

Bountiful Bean Bake

Stuffed Pork Chops

Our Best Pork Roast

Italian Pork Chops

Pork Loin Topped with Pecans

Garlic-Roasted Pork Loin

Fruit-Stuffed Pork Roast

Brown Sugar Glazed Ham

Cherry Ham Loaf

Florentine-Style Soup

Ben’s Ham and Rice

Delectable Apricot Ribs

Barbecued Ribs

Perfect Pork Chops and Potatoes

Mama Mia Meat Loaf

Main Dishes: Seafood, Soups

Spiked Crab Pot

Fresh Oyster Boat

Homestyle Seafood Chowder

Cauliflower-Crab Chowder

Harbor Cod-Corn Chowder

Seafood Gumbo

Main Dishes: Seafood, Slow Cooker

Succulent Crab Chowder	Easy Oyster Stew
Cheesy Veggie-Crab Casserole Yummy Tuna Bake	Super Shrimp and Rice Poached Halibut or Salmon

Desserts: Slow Cooker

Good-Time Apple Crisp

Blueberry Goodness

Chocolate Party Fondue

Slow Cooker Bananas Foster

Delicious Bread Pudding

Slow Chocolate Fix

What’s What: Soups, Stews, Chowders and Chilis

Soups

Most of us know or have a pretty good idea of the difference between soups and stews. Soups are thin and stews are thick. It’s very simple. But if you want to know more about these comforting dishes, look deeper to learn about many other differences.

Soups start with liquid, usually hot water. Meats, beans and vegetables are simmered to extract the flavors of the ingredients and that is the broth or stock used as the base. As they boil they break down and mix with the liquid for a distinctive blend of flavors.

Clear soups are called broth, bouillon or consommé. Purees are mixes of vegetables and liquid thickened by the starch in the vegetables. Other types of purees are thickened with cream, milk, eggs, rice, flour or grains.

Stews

Stews are very similar to soups because they are combinations of vegetables and meats cooked in a broth or stock. They are thickened with most of the same ingredients as soups, but there is a distinct difference. Stews usually have larger pieces of meat and vegetables than do soups. These large pieces are simmered for a long time to tenderize the ingredients.

Stews are usually served as a main course and soups are usually served as a first course. Stews are usually heartier and more filling than soups, but there is little difference in the popularity of both.

Chowders

Chowders are similar to stews, but mainly consist of fish or clams, potatoes, and onions. New England clam chowder has a cream base and Manhattan clam chowder has a tomato base. There is also corn chowder with a cream base.

Gumbos and Jambalayas

Gumbo and jambalaya are also soups. Gumbo is considered the “king of soups” by people in Louisiana. Both are combinations of meat, vegetables, a rich stock base and rice. Created in southern Louisiana, both have storied traditions and are very popular in the South.

Chilis

Chiles with an “e” refers to the many peppers available for cooking. Chili with an “i” refers to the state dish of Texas. Dallas’ Frank Tolbert, the founder of the International Terlingua Chili Cook-off and chili aficionado, called chili “a bowl of red” to reflect the proper color of the dish. The color and ingredients of chili may open a can of beans.

Chilled Soups & Slow Cooker Snacks

Fresh Avocado Soup

3 ripe avocados

¼ cup fresh lemon juice

1 (10 ounce) can chicken broth

1 (8 ounce) carton plain yogurt

Chopped chives

• Peel avocados, remove seeds and cut into pieces. Immediately put avocados, lemon juice, broth and yogurt into blender and process until smooth.

• Add a little salt and pepper and refrigerate for several hours. Serve in soup bowls with chopped chives on top. Serves 4 to 6.

Artichoke Cream Soup

3 tablespoons butter

2 tablespoons finely minced green onions

1½ tablespoons flour

2 (14 ounce) cans chicken broth

1 (16 ounce) can artichoke bottoms, drained

1 cup half-and-half cream

• Melt butter in large saucepan and sauté green onions. Stir in flour and cook for 3 minutes. Slowly add broth, stir constantly and cook on medium heat until mixture thickens.

• Puree artichokes in blender and stir into broth mixture with a little salt and pepper. Add half-and-half cream and heat just until soup is thoroughly hot.

• This soup may be served hot or cold. If serving cold, do not heat after adding cream. Refrigerate for 2 hours before serving. Serves 6.

Sweet Carrot Soup

1 (16 ounce) package shredded carrots

1 cup orange juice

1 cup apricot nectar

¼ cup lemon juice

⅓ cup honey

⅓ cup sour cream

• Combine carrots, orange juice, apricot nectar and ½ cup water in large saucepan. Cook on high until almost boiling, reduce heat and simmer for 20 minutes.

• Add lemon juice, honey and sour cream and stir well. Serve soup at room temperature or chilled. Serves 6.

Chilled Summertime Soup

3 cups chilled, cubed fresh cantaloupe, divided

3 cups chilled, cubed fresh honeydew melon

2 cups chilled, fresh orange juice

2 cups chilled white wine or champagne

¼ cup chilled, fresh lime juice

3 tablespoons honey

• Puree 2 cups cantaloupe in food processor or blender and pour into large bowl. Puree honeydew melon and combine with pureed cantaloupe, orange juice, white wine and lime juice.

• Pour in honey and mix well. Chop remaining cantaloupe and add to bowl. Serve immediately. Serves 8.

TIP: Fresh mint as garnish is always a nice touch.

Cold Strawberry Soup

2¼ cups strawberries

⅓ cup sugar

½ cup sour cream

½ cup whipping cream

½ cup light red wine

• Puree strawberries and sugar in blender. Add sour cream and whipping cream and blend well.

• Pour into pitcher. Add red wine and 1¼ cups water. Stir and refrigerate before serving. Serves 4 to 6.

Rio Grande Gazpacho

This spicy, nutritious vegetable soup made from a puree of raw vegetables is served cold and is great in the summer.

1 cucumber, peeled, seeded, quartered

½ onion, quartered

1 teaspoon minced garlic

3½ cups tomato juice, divided

1 pound tomatoes, peeled, quartered, cored

3 tablespoons red wine vinegar

1 tablespoon olive oil

½ teaspoon ground cumin

2 teaspoons hot sauce

• Combine cucumber, onion, garlic, and 2 cups tomato juice in blender.

• Process until vegetables are coarsely chopped. Add tomatoes and process again until vegetables are finely chopped.

• Pour into medium container with tight lid. Stir in wine vinegar, olive oil, ½ teaspoon salt, cumin, and hot sauce.

• Stir in remaining tomato juice, cover and refrigerate for 24 hours. Serve cold. Serves 6.

Creamy Cucumber Soup

2 seedless cucumbers, peeled, coarsely chopped

2 green onions, coarsely chopped

1 tablespoon lemon juice

1 (1 pint) carton half-and-half cream

1 (8 ounce) carton sour cream

1 teaspoon dried dill weed

• Process cucumbers, onions and lemon juice in blender until mixture is smooth. Transfer pureed mixture to bowl with lid.

• Gently stir in half-and-half cream, sour cream, dill weed, 1 teaspoon salt and ½ teaspoon pepper.

• Cover and refrigerate for several hours before serving. Stir mixture well before serving in soup bowls. Serves 6.

Super Bowl Party Sandwiches

3 pounds boneless, skinless chicken thighs

2 tablespoons Caribbean jerk seasoning

1 (10 ounce) package frozen chopped bell peppers and onions, thawed

⅔ cup chicken broth

¼ cup ketchup

⅓ cup packed brown sugar

8 hoagie buns, split

• Rub chicken thighs with jerk seasoning and a little pepper. Place in sprayed slow cooker and add bell peppers and onions.

• Combine broth, ketchup and brown sugar in bowl and pour over chicken. Cover and cook on LOW for 6 to 8 hours.

• Remove chicken from cooker with slotted spoon and shred chicken using 2 forks.

• Return chicken to slow cooker and mix well. Fill buns with chicken mixture. Yields 8sandwiches.

Nutty Crispy Snacks

3 cups Corn Chex® cereal

3 cups Quaker® oat squares

4 cups Crispix® cereal

2 cups pretzel sticks

1 cup salted peanuts

1 (16 ounce) can cashews

1 teaspoon seasoned salt

1 teaspoon garlic salt

1 teaspoon celery salt

¾ cup (1½sticks) butter, melted

•