Luncheon Recipes

The past weekend was so much fun fellowshipping with friends! We hosted an annual Father/Son Camp at Walnut Point State Park. Us ladies had fun preparing food for 400+ campers...and all of this certainly wouldn't have been possible without the generous help of many friends and family. Last Wednesday, Mom, my sisters, and some of the ladies who helped out, came for lunch at my house. I'm posting these recipies for you, Emily. :) ...and anyone else who would like to try them out. Happy cooking!

Sweet Potato Soup

3 T. butter
1 c. finely chopped onion (in food processor)
3 large sweet potatoes, peeled and chopped
6 cups chicken broth
1/2 c. heavy cream
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup sour cream or plain yogurt

1. Melt butter over medium heat. Add onion and saute for 5 minutes. Reduce heat and cook onion till soft and nicely browned, about 10 minutes. Stir in sweet potatoes and chicken broth. Bring to a boil. Lower heat and simmer, partially covered for about 25 minutes or until potatoes are tender.

2. Strain soup through colander, reserving liquids. Transfer liquids to a saucepan. Puree solids in food processor till smooth. (I had to add some liquids) Wisk puree into reserved liquid in saucepan.

3. Stir cream, salt, pepper and sour cream into soup and simmer over low heat till heated through.

Note: Soup can be made ahead through step 2 and covered and chilled for up to 3 days. Also, I doubled this recipe last week. For a thicker soup, don't add as much broth.

Chicken Strudel

Boiled and diced chicken breasts (I used a big pkg. frozen chicken breasts)
2 medium onions, finely chopped (easy to chop in food processor)
2 Tbsp. olive oil
10 oz fresh spinach sliced into fine strips (I added a bunch!)
2 egg
2 cups shredded Muenster cheese (I used white cheddar, and doubled it)
Thawed phyllo dough
1/2 cup butter, melted
Bread crumbs, paprika, waxed paper

*Heat oven to 375 degrees.
1. Saute onions in olive oil. Add spinach and cook till wilted...about 3 minutes. Remoe from heat and add eggs and cheese, stir. Add diced chicken to spinach mixture.

2. Place 2 sheet of phyllo dough on waxed paper. Brush with melted butter and sprinkle with bread crumbs. Repeat 3-4 x's for 4-5 layers of dough. On the short end, place several spoonfuls of chicken mixture, leaving 1/2 inch border on 3 sides. Roll up jelly roll fashon and place on cookie sheet, seam side down. Brush with butter. With a knife make diagonal cuts 1/2 way through the rolls. Sprinkle with paprika. Bake 15-20 minutes. Let stand 10 minutes. Serve and enjoy!

Salad:
Chopped romaine lettuce
Chopped mushrooms (1 large package)
Chopped green onions
Sprinkle with feta cheese
Toss with 1/2 cup olive oil and 1/2 cup organic apple cider vinegar, salt and pepper, parsley and oregano. (for smaller salads, just make sure ratio of oil and vinegar is equal)

Pumpkin Pie Squares:

Crust:
1 cup whole wheat flour
1/2 cup oats
1/4 cup brown sugar {Press into 13x9" pan and bake at 350 for 20 minutes}
1/2 cup butter

Filling:
2 cans pumpkin (15 ox. each)
2 cans evaporated milk (12 oz. each)
4 eggs
1 cup sugar
2 tsp. cinnamon (I always add more)
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
~~Stir together and pour over crust--Bake for 45 minutes.~~

Topping:
1/2 cup brown sugar
1/2 cup chopped pecans
2 Tbsp. butter (soft)
~~Put on top and bake for 15-20 minutes. Cool. Serves 16-20. Store in fridge~~

Note: I cut back on the sugar. We liked it better that way. But, the "correct" amt of sugar is 1/2 cup for the crust and 1 1/2 cups for the filling.