CAROLINA KITCHEN
Jenny Lloyd, recipes editor
Four Onion Soup 1 1 1 5 1 2 2 1 1 ½ 1 6 6
medium yellow onion medium red onion medium leek (white portion only) green onions with tops garlic clove, minced tablespoons butter cans (14½ ounces each) beef broth can (10½ ounces) condensed beef consommé, undiluted teaspoon Worcestershire sauce teaspoon ground nutmeg cup (4 ounces) shredded Swiss cheese slices French bread (¾-inch thick), toasted tablespoons grated Parmesan cheese, optional
Slice all onions ¼ inch thick. In a large saucepan over medium-low heat, sauté onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consommé, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Sprinkle 1 tablespoon of Swiss cheese in the bottom of six ovenproof 8-ounce bowls. Ladle hot soup into bowls. Top with a slice of bread. Sprinkle with Swiss and Parmesan cheeses. Broil 6–8 inches from the heat or until cheese melts. Serve immediately. Yield: 6 servings
Smoky Bacon Wraps 1 pound sliced bacon 1 package (16 ounces) miniature smoked sausage links 1 cup packed brown sugar
Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil-lined 15-by-10by-1-inch baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400 degrees for 30–40 minutes or until bacon is crisp and sausage is heated through. Yield: about 3½ dozen
Winning reader recipe Easy Seafood Chowder
Grilled Marinated Pork Tenderloin Sandwiches
New Year’s Oyster Stew ¼ 3 2 2 3 2 2 ¼ 4
cup butter, cubed leeks, white part only, chopped potatoes, peeled and diced cups water chicken bouillon cubes cups milk cups Half-and-Half cream teaspoon cayenne pepper cans (16 ounces each) oysters, drained Salt and pepper to taste Fresh chopped parsley
½ ¼ 2 1 ½ 2 1 12
cup soy sauce cup packed brown sugar tablespoons vegetable oil teaspoon ground ginger teaspoon ground mustard garlic cloves, minced pound pork tenderloin dinner rolls, warmed
In a large soup kettle or Dutch oven, melt butter and sauté leeks until tender, about 10 minutes. Add potatoes, water and bouillon cubes; cover and simmer 20 minutes or until potatoes are tender. Cool. Transfer to a blender. Cover and process on high until blended. Return to kettle; add all remaining ingredients. Cook on low until heated through (do not boil).
In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour ¾ cup of this marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight, turning several times. Cover and refrigerate remaining marinade. Drain and discard marinade from meat. Coat grill rack with nonstick cooking spray before starting the grill. Grill pork, uncovered, over medium heat for 7–8 minutes on each side or until a meat thermometer reads 160 degrees. Baste with remaining marinade during the last 7 minutes of cooking. Let stand for 10 minutes; carve in thin slices and serve on rolls.
Yield: 12 servings
Yield: 12 servings
Recipes are by Taste of Home magazine,unless otherwise indicated. For a sample copy, send $2 to Taste of Home, Suite 4321, PO Box 990, Greendale WI 53129-0990. Visit the Web page at www.tasteofhome.com.
3 cans (10¾-ounce) of cream of potato soup 2 cans (10¾-ounce) of New England clam chowder ½ cup of butter 1 small onion, diced 1 pint of Half-and-Half 1 bag (1 pound) of frozen corn 2 cans (6½-ounce) of chopped clams 1 can (6-ounce) of tiny shrimp 1 can (6-ounce) of crabmeat
Combine all ingredients in a slow cooker on low for 2–4 hours. Or, simmer on the stovetop for 2 hours. Yield: Makes 5 to 6 servings Brantley Averkamp of Huntersville, a member of EnergyUnited will receive $25 for submitting this recipe.
Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, P.O. Box 27306, Raleigh, NC 27611 or E-mail to: Jenny.Lloyd@carolinacountry.com
Find more than 300 recipes at www.carolinacountry.com
34 JANUARY 2009 Carolina Country
Jan09.indd 34
12/11/08 1:36:09 PM