Saturday, March 19, 2011

Basket Recipe Round-up!

Another great week for Bountiful Baskets! I just want to put in a plug for all of your AWESOME Voulunteer Site Coordinators...PLEASE go and VOLUNTEER once every 4 baskets you get! This morning my site only had 7 WONDURFUL people helping for 94 baskets, that's just not fair!Each week I will post the names of the recipes and the ingredients on Saturday (or maybe Sunday) so if you want to make something you can get the things you might need. These ingredients are rough, because I change things up as I am cooking. Then each day I post the "official" recipe with any adjustments I made/would make. In addition to my basket, I got another Italian Pack. This Friday we have a Chili Cook-Off at our church, other than that I am not exactly sure what days I will cook what, I have to check cooking times and fit it into my schedule. The great thing with this week's basket is that everything was very "common" things to cook with so these will be great to use in the future as well!

Recipes and (Rough) Ingredients

Chicken and Dumplings
2 (10.75 ounce) cans reduced fat cream of chicken soup
1 (14.5 ounce) can low-fat, low sodium chicken broth
1/2 cup milk
1 tablespoon vegetable oil
1/4 cup chopped onion
1/2 cup chopped celery
8 0z. sliced mushrooms
3 skinless, boneless chicken breast halves
1 teaspoon celery seed
ground black pepper to taste
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil

Ham and Veggie Quiche
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 1/2 cups cubed cooked ham
1 1/2 cups shredded mozzarella cheese
1 cup broccoli florets
1/4 cup sliced mushrooms
1 diced tomato
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 teaspoon ground black pepper

Curried Pork Chops w/ Mango Pineapple Chutney
1 1/2 cups uncooked rice
4 cups cauliflower florets
4 (4 ounce) pork chops, trimmed
1 1/2 teaspoons curry powder
salt and ground black pepper to taste
1 teaspoon olive oil
2 1/2 teaspoons curry powder
2 teaspoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup buttermilk
6 green onions, chopped, divided
2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and diced
1 small pineapple, peeled and diced
1/2 cup brown sugar
1 1/2 tablespoons curry powder
1/2 cup apple cider vinegar

Chicken Tortilla Chili
4 yellow corn tortillas
1 large onion
2 small yellow squash
1 tbsp vegetable oil
1/4 cup cilantro (Those of you in Arizona and Utah who got Cilantro can use it in this!)
4 garlic cloves
1 tbsp cumin
3 cups chicken broth
2 cans fire-roasted diced stewed tomatoes
1 can kidney beans
1 small rotisserie chicken
optional-avacado, lime

Anniversary Bowtie and Asparagus
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

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