This coven of witches is neither toil nor trouble. Heap on green icing; press on mini-candy-coated-chocolate eyes, a candy-corn nose, and licorice-lace hair and eyebrows. An upside-down chocolate ice-cream cone makes a wicked hat.We made these last year, and Landry loved them. *Photo and recipe courtesy of Martha Stewart*
2 T. olive oil
1 yellow onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
2 potatoes
1 medium sized butternut squash, peeled, seeded and cut into cubes
32 oz Vegetable stock
1/2 t. poultry seasoning
salt and pepper to taste
1 c. half and half or 1 c evaporated milk
In a large pot, heat oil. Saute onion and celery for 5 minutes. Add the rest of the veggies and cook another 5 minutes. Add seasonings. Cover veggies with stock and bring to a boil. Reduce heat and simmer for 40 minutes or until everything is very tender. Transfer all ingredients to a blender (one half at a time) and blend until very smooth. Return to pot, bring to a simmer and add half and half or evap milk to obtain desired consistency.
1 T vegetable oil
3 boneless, skinless chicken breasts, shredded
1/2 C diced onion
1 clove garlic, minced
4 C chicken broth
1 C mada harina (can be found in Mexican aisle in store, kind of like flour)
3 C water
1 C enchilada sauce
16 oz Velveeta cheese
1 t salt
1 t chili powder
1/2 t cumin
Add onions and garlic to pot and saute over medium heat for about 2 mins, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 C water in a medium bowl and whisk until blended. Add masa mixture to pot with oninos, garlic, and broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil. Add chicken to pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup, garnished with shredded cheese, crumbled corn tortilla chips, or pico de gallo.
5 small carrots, chopped
4 stalks celery, chopped
1 head cauliflower in small pieces
1 onion diced
10 oz pkg Frozen peas (add the last 10 min of cooking)
1 1/2 squares of butter
1 1/2 QTS hot water
3/4 C flour
3 cubes chicken boullion, mixed with 1 1/2 C water
16 oz jar cheese whiz
Boil vegetables until tender. Soften cheese whiz until runny. Melt butter, add flour, then add broth and water. Cook until mixture is thickened and smooth. Slowly add cheese whiz. Add vegetables, and simmer.
