Soups

Curried Winter Soup Ingredients: 1 onion, chopped 3 cloves crushed garlic 1 tablespoon olive oil 1 1/2 teaspoons curry powder 1 teaspoon ground cumin 1 teaspoon ground tumeric 8 cups vegetable stock 1/4 cup dry lentils 1 28 oz. can diced tomatoes, with juice 1/4 cup white or brown rice 1 cup frozen corn 1/4 cup elbow macaroni 1 small spaghetti squash Directions: 1.) Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork. 2.) In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and tumeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice. 3.) If using brown rice, add the rice 10 minutes after adding the lentils. If using white rice, add rice after25 minutes along with a can of corn. (Add corn same time you add brown rice, also.) 4.) After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked. Potato Potluck Dish Ingredients: 2 pounds potatoes, diced 2 teaspoons onion powder 2 teaspoons minced garlic 2 cups sour cream 2 1/2 cups shredded Cheddar cheese 2/3 cup shredded mozzarella cheese Directions: 1.) Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and cook until tender but firm; about 15 minutes. Drain and cool. 2.) Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. 3.) In a large bowl, mix the potatoes, onion powder, minced garlic, sour cream, cream of mushroom soup and Cheddar cheese. Pour into the baking dish. Sprinkle with mozarella cheese. 4.) Bake in the preheated oven 45 minutes, or until browned and bubbly.