Chicken Noodle Soup
1 cup celery, sliced
1 cup carrots, sliced
1/2 cup chopped onion
1 small potato, diced
1 tsp thyme
1 tsp poultry seasoning
4 cans chicken broth
2 tsp chicken bouillon
4 oz (or more) egg noodles (we like Reames)
2 cups cooked chicken
Sauté celery, carrots & onion in olive or avocado oil until softened. Add potato, thyme, poultry seasoning, chicken broth & bouillon.
Bring to boil, add noodles and chicken, cook until noodles are cooked through and soup is hot.
When a recipe is given a name like this you know it has to be delicious.
Enjoy this recipe from the kitchen of Great Grandma Sutter…
From the kitchen of Geri Sutter
1 cup Palmetto Cheese – Original, Jalapeno, or Bacon
1 deep dish pie crust (9 inch)
1/2 cup Parmesan Cheese
1/2 cup Shredded Monterey Jack Cheese
1/2 cup Hellmann’s or Dukes Mayonnaise
1/2 cup Green Onions (scallions)
1/4 cup Fresh Basil
2-3 cups diced or sliced tomatoes
From kitchen of Timothy Hollingsworth and recommended from the kitchen of Geri Sutter
1 lb. red bliss potatoes, halved
½ cup whole garlic cloves, peeled
2 green bell peppers, diced
2 red bell peppers, diced
2 yellow onions, peeled and quartered
1 lb. smoked sausage, cut into ¾-in. slices
¼ cup olive oil
1 bay leaf
1 Tbsp. dried thyme
1 Tbsp. paprika
1 Tbsp. kosher salt
1 tsp. black pepper
1. Preheat grill to medium high (400° to 450°). Stir together all ingredients in a large bowl until combined and mixture is evenly coated. Cut 2 (12×24-inch) heavy-duty aluminum foil pieces, and stack together on a work surface. Spread mixture in a single layer in center of foil. Bring up long sides, double-fold top, and pinch together to seal. Double-fold short sides, and pinch together to completely seal pouch. (Make sure contents are in a single layer before sealing.)
2. Place foil pouch on hot grill grate. Grill, covered, 30 minutes, turning halfway through. Remove from grill; let stand 5 minutes before opening and serving.
Serves: 6
Active time: 30 minutes
Total time: 45 minutes
From the kitchen of Geri Sutter
1 mini watermelon (approximately 4 cups), rind removed and cubed
2 Persian cucumbers (approximately 1 cup), sliced
3 ounces feta cheese, cut into cubes
1 tablespoon chopped mint
1 tablespoon chopped basil
1 lime, juiced
Kosher salt and fresh ground black pepper to taste
Olive oil to taste
In a large serving bowl add the watermelon, cucumber, feta, basil and mint. Squeeze the lime over the salad, drizzle with olive oil and season with kosher salt and fresh ground black pepper. Stir to combine. Taste for seasoning and serve.
Vita’s Mexican Street Corn Dip
1 – 19 oz. package frozen corn or 4 ears of corn roasted (with olive oil and sea salt)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup mayonnaise
1/4 cup sour cream
1 cup Queso Fresco, melted or Cotija cheese, melted
1/2 teaspoon chili powder
1/4 chipotle chile pepper
*optional pinch of red pepper flakes
*optional chopped jalapeno peppers
1 tablespoon cilantro
1 juice of large lime
Preheat oven 450. Spray large baking sheet coated with cooking spray. Toss corn in the olive oil and sea salt. Spread evenly on baking sheet. Roast for about 25 minutes or until lightly browned — watch not to burn.
Combine mayo, sour cream, Queso Fresco or Cotija cheese, chili powders, cilantro and lime. Spray a 1 1/ quart baking dish or pie pan with cooking spray. Spread dip into dish. Bake at 450 for 15 mins until top begins to brown.
Serve with tortilla chips. Serves: 8
This easy to make snack mix recipe comes to us from the kitchen of Steve and Teresa Krajewski.
Sweet Chex Mix
Melt butter, add sugar, and syrup together and boil for 3 minutes. Remove the mixture from heat. Add vanilla and baking soda and put back on heat. Cook and stir until foamy. Add the dry ingredients to a paper sack (large grocery sack), pour liquid over dry ingredients and shake well. Keep ingredients inside the bag and microwave for 2 minutes. Spread onto a cookie sheet to cool.
This pie crust recipe is brought to us from the kitchen of Suzanne Arnold (amazing baker and friend of Joanna Sutter)….
Ingredients
Directions
Mix salt and flour. Put 1/2 cup flour into small bowl, add water to make paste. Mix the remaining flour and Crisco. Add paste to dough.
Everybody loves Ali’s Heath Bar Brownies, especially Pa Sutter…
Ingredients
Directions
Preheat the oven to 350 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment beat the eggs at medium speed until fluffy and light yellow. Add both sugars, whisk well. Slowly add melted butter and vanilla. Whisk until combined. Then add the salt, flour and cocoa.
Pour half the batter into prepared pan, lay out as many Heath Bars as you would like on top of the batter, then cover with remaining batter, for extra credit add crushed Heath Bar on top, bake for 45 -60 minutes. Check the brownies with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, move to a rack to cool. Resist the temptation to cut into the brownies until mostly cool.
Joanna received this recipe for pumpkin bread from Laura Tatten in 2002 and she’s been baking it up ever since…
Ingredients
Sift these dry ingredients together:
Add:
Mix:
Directions
Make a well in the dry ingredients and add the pumpkin mixture. Mix until smooth. Bake in 4 greased loaf pans for 1 hour at 350 degrees. Cool for 10 minutes on their sides and remove from loaf pans. Cool completely, cover with foil and refrigerate.
Sutter Family Cookbook 