Cook Book Index

Monthly Recipe

Appetizers

Salads

Cookies

Main Dishes

Desserts

Soups

• 1 large head of Broccoli or 1 package frozen Broccoli
  (only use florets and very top of stems
• 1 large Onion (diced)
• 4 Garlic Cloves
• 1 tablespoon Oil
• 1 tablespoon Butter (optional)
• 6 or 7 cups of Chicken Broth

• Saute onion and pressed garlic in oil and butter until onion
  turns transparent, (make sure your garlic doesn't brown or burn).
• Toss fresh or thawed broccoli florets until covered by onion and garlic.
• Add chicken broth and simmer for 25 minutes.
• After broccoli is soften in broth, puree with a hand held
  immersion blender, pour into food processor.
• Serve with a sprinkling of stilton or blue cheese and Enjoy...

Cook Book Index

Monthly Recipe

Appetizers

Salads

Cookies

Main Dishes

Desserts

Soups

Pumpkin Bisque

submitted by Julie and Gabe

• 6 Tbsp of butter or equal portion of Butter Buds dissolved in 1/4 cup of hot water
• 2 16-ounce or 1 29-ounce can of solid-pack pumpkin (not pumpkin pie mix)
• 2 14-ounce cans of chicken broths or 4 1/2 cups of granular stock
• 1/4 cup of brown sugar
• 1 tsp of ginger
• 1/2 tsp of cinnamon
• salt to taste
• 1 cup of sour cream

In a large saucepan, blend melted butter, pumpkin and chicken broth until smooth. Stir in brown sugar, ginger, cinnamon and salt. Bring to a boil; then reduce heat and simmer for about 5 to 7 minutes. Remove from heat and quickly whisk in sour cream. Serve immediately.

(When reheating soup may thicken, just add another 1/2 cup of chicken broth/stock to thin out.)