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September Recipes


"A simple soup made with fresh tomatoes, that is sure to become one of your favorites."

8    Cups Fresh Tomatoes (chopped)

1    Onion (diced)

1    tsp. Crushed Garlic

3    Tbsp. Fresh Basil (chopped)

6    Whole Cloves

1    Bay Leaf

4    Cups Chicken Broth    

1/4 Cup Butter

1/4 Cup All-purpose Flour

2    tsp. Salt

      Pepper (to taste)

1    Tbsp. and 1 tsp. White Sugar (or to taste)

1    Cup Milk or Heavy Cream (optional)

Add a bit of olive oil to a skillet and sauté the onion and crushed garlic until translucent.  

In a stock pot, over medium heat, combine the tomatoes, onion, garlic, basil, bay leaf, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat. Remove the bay leaf and 6 cloves and run the mixture through a food mill into a large bowl, or pan. Discard any skins left over in the food mill

In the now empty stock pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar, salt and pepper, adjust to your taste. If you like a creamy soup add milk or cream, this is optional. Servings:

Recipe From: Charlotte



"Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner."

8    oz. Dry Fettuccine Pasta

3    Cloves Garlic

1/2 Sweet Onion (cut into wedges)

3    Tbsp. Fresh Oregano Leaves

4    Tbsp. Olive Oil

4    Medium Tomatoes (chopped)

3    Tbsp. Fresh Basil (chopped)

      Salt and Pepper (to taste)

1    Cup Spinach Leaves

1    lb. Cooked Shrimp (peeled and deveined)

8    oz. Fresh Mozzarella Cheese (diced)

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.

In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally

Mix in spinach until it wilts, then stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese. Servings: 4

Recipe From: Lisa


1    Pkg. Hillshire Farm® Smoked Sausage

1/4 Cup Butter

1    Medium Onion (chopped, about 1 cup)
1/4 Cup All-purpose Flour

1/2 tsp. Salt

1/8 tsp. Ground Black Pepper

4    Cups Milk

1    Can (15.25 oz.) Whole Kernel Corn  (drained)
2    Cups Potatoes (cubed, cooked, drained)

      Chopped Parsley (shredded cheddar cheese

Cut sausage into 1/2” slices; set aside

Melt butter in large saucepan over medium heat. Add onion; cook and stir 4 minutes or until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.

Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.

Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through. Top each serving with parsley and cheese, if desired. Yield: 8 servings (about 1 cup each).


2    to 3 lbs Chicken (cut into large chunks, can be
      boneless skinless breasts)

      Extra Virgin Olive Oil

4    Tbsp. Butter (divided)

      Salt and Pepper (to taste)

2    Med. White Onions (cut into large chunks)

1    Small Package Baby Carrots

2    Stalks Celery (chopped)

1    Red Bell Pepper (chopped)

1    to 2 lbs Potatoes (cut into large chunks)

1/2 Tub Fresh Mushrooms (sliced or whole)

1    Tbsp. Garlic (chopped) Water to Cover

1    Can Chicken Broth

1    Can Cream of Chicken Soup

1    Can Cream Mushroom Soup Parsley (to taste)

2    Tbsp. Cornstarch

In a large skillet, add a drizzle of olive oil and 2 Tbsp. butter. Lightly brown chicken that has been salted and peppered. Add onion, celery and red pepper, continue to sauté until veggies are soft. Add potatoes, carrots,  mushrooms, 2 Tbsp. butter and enough water to cover. Add 1 can chicken broth, Cream of Chicken and Mushroom Soup, additional salt and pepper if needed for veggies. Stir well, cover and simmer until all veggies and chicken are done (about 40 minutes)

Remove lid and allow liquid to begin reducing, sprinkle with parsley.

Dissolve 2 Tbsp. cornstarch in small amount of cold water, add to pot and stir to thicken gravy. Serve in individual bread bowls. Serves 8.


Spaghetti Squash (halved lengthwise and seeded)

1  Onion (chopped)

2  Tbsp. Minced Garlic

2  (14 oz.) Cans Stewed Tomatoes

1  Tbsp. Dried Basil

1  Cube Vegetable Bouillon

Black Pepper (to taste)

1  (15 oz.) Can Black Olives
1  Cup Shredded Mozzarella
1  Cup Shredded Parmesan Cheese

Preheat oven to 325 degrees F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.

Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, sauté  the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts. Servings: 6


1       Pkg. (8 oz.) Cream Cheese (softened)

1 1/2 Cups Sugar (divided)

1/3    Cup Butter or Margarine

2       Eggs

1       tsp. Almond Extract

1 3/4 Cups Flour

1       tsp. Baking Powder

1/2    tsp. Baking Soda

1/4    tsp. Salt

1/4    Cup Milk

4       Cups Granny Smith Apples (pared, cored and sliced)
2       Tbsp. Lemon Juice

2        Tbsp. Flour

1       tsp. Ground Cinnamon    

Combine cream cheese, 1 cup sugar, butter, eggs, and almond extract; mix well. Combine 1 3/4 cups flour, baking powder, baking soda and salt; blend into cheese mixture alternately with milk. Pour into greased and floured 9x13x2 inch baking pan. Dip apples into lemon juice; toss with 2 tablespoons flour, 1/2 cup sugar and cinnamon. Arrange apples slices on coffee cake. Bake at 350 degrees F. 50-60 minutes or until wooden pick inserted near center comes out clean. Cool slightly; serve warm.  Servings: 12 to 14

Apple Tips: Scrub apples under running water. Most commercially available apples tend to be covered in a pest-proof layer of wax, if it has been sprayed.

One medium apple delivers 10 percent of your daily fiber intake. Just be sure to keep the skin on for even more nutrients.