Spring Tea

The ladies of Christ the King Lutheran Church in St Peters will be hosting their annual Spring Tea this Saturday between 2 and 4 pm in the multipurpose room of the church.  Tickets are $8 and are available at the door.  The guest speaker will be Joan Komlos who will identify and appraise two of your items.  Joan was here for the tea last year.  She gave a fantastic talk on the origins, value and care of the objects that were brought in.  It is a fascinating discussion.

High tea will be served.  Hope you can all come and enjoy an afternoon of fun, fellowship and learning. 

Chicken Tortellini Soup

14 cups water
9 (10 1/2-oz.) cans condensed chicken broth
3 (10 3/4-oz.) cans condensed cream of chicken soup
6 cups cubed cooked chicken
3 cups chopped onions
3 cups sliced carrots
1 1/2 cups dry vermouth
6 garlic cloves, minced
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons dried basil leaves
3 (7-oz) pkg. dry cheese tortellini
2 (16-oz) pkg. Frozen Broccoli florets, thawed
3/4 cup grated Parmesan cheese, if desired

In large stockpot (12 quart capacity), combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano. Bring to a boil; add tortellini. Simmer uncovered for 30 minutes, stiring occasionally. Add broccoli: simmer an additional 5 to 10 minutes or until broccoli is crisp tender. Serve with Parmesan cheese.

Makes 30(1-1/2) servings

To make smaller portions just divide in half, for ingredients that cannot be halfed I always add the extra portion.

Tifle

1 angel food cake

2 10-oz packages of frozen fruit

1 package jello (6 ounces)

Yogurt - with fruit - same as frozen fruit (3 6-ounce cups)

Mix frozen fruit and jello in 2 cups boiling water and allow to partially gel.  Place 1/2 of angel food cake broken in pieces in trifle dish, add 1/2 of jello mixture, 1 cup of yogurt -- repeat.  Cover and chill.

Cheesy Potato Soup

 CHEESEY POTATO SOUP

2 CHICKEN BOUILLON CUBES

1 1/2 CUPS WATER

3 CUPS CUT UP POTATOES

1 CUP DICED CARROTS

1 CUP DICED CELERY 

1/4 CUP DICED ONIONS

1 TEASPOON PARSLEY FLAKES

1/2 TEASPOON SALT

1/2 TEASPOON PEPPER

COOK UNTIL POTATOES AND CARROTS ARE TENDER.

MAKE PASTE OF:

2 TABLESPOONS FLOUR

2 CUPS MILK

1/2 POUND VELVETA CHEESE

COMBINE WITH VEGETABLES

ADD SOME SMALL PIECES OF LEAN HAM OR CRUMBLED BACON

Spicy Roasted Red Pepper Soup

1 large jar of roasted red peppers

1 Tbsp. Olive oil

1 medium onion

4 cloves garlic

5 cups reduced sodium chicken or vegetable broth

1 large can of crushed tomatoes

¾ t. chili powder

½ t. salt

1 cup fat free milk

Fresh ground pepper to taste

3 Tbsp. Basil (fresh if you have it)

Cook the chopped onion and garlic in olive oil until tender.  Put roasted red peppers and onion/garlic mixture into food processor and puree.  Return puree to soup pan; add broth, chili, tomatoes, and salt.  Bring to a boil and simmer about 10-20 minutes until flavors are blended.

Add a bit of Worcestershire sauce and more salt or pepper, as needed. 

Add 1 cup of milk; reheat.

Junie Byrd's Marinade

1/4 Cup Soy Sauce
2 T Red Wine Vinegar
1 T Brown Sugar
1 T Honey
1/2 t. Cinnamon
1 Garlic Clove
1 Green Onion (optional)

Mix all ingrediants together (may help to warm a bit). I use as a marinade or when I saute meats. Works good on pork and Chicken.