Green Bean Casserole

The green bean casserole was a hit at our Good Friday Celebration. Here is the recipe for your family to enjoy.

Blessings!

Ingredients

         2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

         1 cup milk

         2 teaspoons soy sauce

         1/8 teaspoon pepper

         2 packages (16 ounces each) frozen green beans, cooked and drained

         1 can (6 ounces) french-fried onions, divided

Directions

1  In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13-in. x 9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top.

2  Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5 minutes longer or until the onions are brown and crispy. Yield: 10 servings.

TOTAL TIME: Prep: 15 min. Bake: 35 min.

MAKES: 10 servings 

Originally published as Green Bean Casserole in Reminisce Extra February 1993, p47

#yummy #Soupkitchen #makingadifference #Greenbeancasserole #recipes

White Chicken Chili

This week at the Bread of Life Community Soup Kitchen we had an old favorite, white chicken chili. Many asked for the recipe so we thought we would post it for everyone to enjoy.

White Chicken Chili

Ingredients

         1 tablespoon olive oil

         1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes

         1 onion, chopped

         2 cloves garlic, chopped

         2 (15.5 ounce) cans great Northern beans, rinsed and drained

         1 (14.5 ounce) can chicken broth

         2 (4 ounce) cans chopped green chiles

         1 teaspoon salt

         1 teaspoon ground cumin

         1 teaspoon dried oregano

         1/2 teaspoon ground black pepper

         1/4 teaspoon cayenne pepper

         1 cup sour cream

Directions

         Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

         Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

         Remove chili from heat; stir in sour cream until incorporated.

Enjoy!

#makingadifference

Fall Recipe; Sausage, Cranberry, and Apple Dressing

Non-Traditional Dressing
This non-traditional way of making dressing has become a hug hit around the soup kitchen the last few years. The sausage, cranberry and apple bring three great flavors together to only further complement a Thanksgiving or harvest meal.

Chefs Recommendations:
Chef Roger wanted a side dish that would let his guest know that they are special, and worth the extra time this meal took to prepare.

Chef added extra poultry seasonings, sausage, rosemary, and broth to taste. He replaced the cranberries with raisins.


Find this recipe at: http://bit.ly/1nZV11R

Chef Roger Darger prepared this dish on October 8, 2014

#recipe #dressing #craisens #thanksgiving #dinner # #harvest

Fall Recipe; Creamy Sausage and Potato Soup

Creamy Sausage Soup

Creamy Sausage and Potato Soup

The sausage takes center stage in this soup with the vegetables rounding out the bold flavor. The warm, creamy texture makes it easy to ask for a second bowl. 

Chefs Recommendations:
Chef Troy wanted an authentic German flavor with this soup, so he ditched the corn and carrots, letting the sausage and potato speak for them selves.

Add extra salt, pepper and sausage to taste. If you're feeling more Italian then German, then add some chopped Kale just before serving.

Find recipe at: http://bit.ly/1nbeQT3

This soup was prepared in our kitchen by Chef Troy on September 19, 2014.

#recipe #soup #food #sausage #jimmydean