Recipes From Our Christmas Dinner

Zuppa Toscana

1 pound Italian sausage
2 potatoes, cut into quarters and sliced in to 1/4 inch slices
3/4 C chopped onion
6 slices bacon
2 cloves garlic, minced
2 C kale, washed, dried, shredded
2 T chicken soup base
1 quart water
1/3 C heavy whipping cream

Cook sausage, onions, bacon until onions are translucent. Drain fat, crumble bacon, set aside. Cook potatoes in water with soup base and garlic until potatoes are tender. Add all the other ingredients.

Minestrone

4 cups water
2 cans chicken broth
1 lb. mild Italian sausage, cooked and drained
2 carrots, peeled and sliced
3 ribs celery, sliced
2 zucchini, sliced
1 onion, diced
2 (28 oz) cans tomatoes, crushed
1 can dark red kidney beans, rinsed and drained
1 tbsp. garlic powder
1 tsp. salt
Dash pepper
2 tbsp. dried parsley
1/2 tsp. basil leaves
1 bay leaf
Parmesan cheese

Cook vegetables in broth/water until tender. Add tomatoes, beans and seasonings. Add sausage. Remove bay leaf. Garnish with parmesan cheese.

Clam Chowder

2 cans minced Clams
1 cup chopped Onions
4 chopped Celery Stalks
4 – 5 diced Potatoes
1/2 cup Margarine or Butter
3/4 cup Flour
1 quart Half & Half
1 1/2 tsp Salt
1 1/2 tsp Sugar

Drain clam juice, pour over vegetables. Cover vegetables with water (enough to cover and give small boil). Simmer for 20 minutes or until vegetables are tender. Melt butter. Add melted butter and flour, stir. Add cream to mixture. Add clams. Season and serve when thickness is to liking.

White Chicken and Sausage Chili

1 pound chicken breast cut into 1/2 inch cubes
1 pound mild Italian sausage cooked
1 medium onion
1 1/2 teaspoon garlic powder
1 tablespoon oil
2 cans great northern beans rinsed and drained
1 can chicken broth
2 can green chilies chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon Cayenne pepper
1 cup sour cream1 cup heavy whipping cream

1) in a large sauce pan, sauté the chicken in oil, add onion and garlic powder chilies. 2) add beans, broth, and seasonings 3) simmer uncovered for 30 mins. Remove from heat and add sour cream and whipping cream.Serve immediately. If not serving immediately: Complete steps 1 & 2. Put pan in the refrigerator. 30 mins prior to serving heat until hot and add creams.

Corn Chowder

20 oz frozen corn
2 c. cubed potatoes
½ c. chopped onion
1 c. water
4 tsp. chicken bullion
½ tsp. pepper
3 ½ c. milk
2 tsp. butter
4 tsp. flour
2 scoops sour cream
½ lb. bacon, cooked and crumbled
Shredded cheese

Mix corn, potatoes, onion, bullion, pepper and water. Bring to a boil and simmer for 10 minutes. Stir in 3 cups milk with butter. Mix flour and the remaining milk together and pour into potatoes and corn. Cook for about 10 to 15 minutes. Remove from heat and add sour cream. Let stand for 5 minutes. Top with bacon and cheese.

Peppermint Ice Cream Pie

1 qt peppermint ice cream
1 Oreo Cookie Pie Crust
Cool Whip
Crushed candy canes
Chocolate Sauce

Soften ice cream and spoon into crust. Refreeze until ready to serve. Top with cool whip, candy, and chocolate sauce.