Rotini Tetrazzini

6 Tablespoons butter
6 Tablespoons flour
2-1/4  cups chicken broth, divided                          
1/4 cup heavy cream                                            
1/4 cup milk (can omit cream & use 1/2 cup milk)   
2 egg yolks, slightly beaten                                      
2 cups cooked chicken or turkey, cubed
1 cup mushrooms, lightly sauteed (optional)
2 Tablespoons fresh parsley, chopped
Salt/freshly ground black pepper
Freshly grated parmesan cheese
8 ounces rotini noodles, cooked
                          
Melt butter in a saucepan over medium heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in 1-3/4 cup broth, cream and milk; cook over medium heat whisking constantly until mixture is thickened and bubbly.  Add 1/2 cup of the hot sauce--several tablespoons at a time-- to the egg yolks stirring after each addition.  Add egg/sauce mixture to the hot sauce and stir until heated through and bubbly.  While making the sauce, cook the rotini noodles according to directions; drain.  Add sauce, chicken or turkey, sauteed mushrooms, salt & pepper to the noodles stirring to combine. Add up to 1/2 cup of additional broth or more to make desired consistency.  Sprinkle with fresh parsley.  Serve with fresh parmesan cheese. 
Makes 4-servings

Posted by: Connie Davis

Chocolate Sauce

This is great for ice cream.

In a small saucepan over low to medium heat.

Melt 1/4 cup butter.
Add 1/4 cup cocoa and 1/2 cup sugar, whisk until combined.
slowly add 1/4 cup or less of water until the consistency you want, simmer 1 minute or so untiled thickened.

Cream Puffs

This is super easy and nice presentation:

1 Cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs

Heat oven to 400*.

-Heat water and butter to a rolling boil in a small 1quart saucepan. 

-Stir in flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute.
-Remove from heat; cool 10 minutes.
-Beat in eggs, all at once;continue beating until smooth.

-Drop dough by 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet.  Bake until puffed 35-40 minutes.  Cool away from draft.  Cut off tops; pull out any filaments of soft dough.  Fill puff with ice cream; replace tops and drizzle with chocolate sauce.

Butter Dips

Pre-heat oven 450*

Makes enough to bake in a 9x13, cut recipe in half to 2 people

2 1/4 c flour
1 tablespoon sugar
3 1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 c. milk

-Mix the dry ingredients then add the milk.
-Melt in oven a 1/2 stick of butter and minced garlic in the baking dish, use a 9x9 or pie pan if you cut it in half.
-Meanwhile roll dough out on a floured surface 1/2 inch thick.
-Cut into 1 inch wide, 3 inch long bread sticks.
-Pull the dish out of the oven once buttered is melted.
-Roll each bread stick in the melted butter then arrange in pan.
-Bake about 15 minutes until lightly golden.

Easy Taco Soup

Hi! I'm a friend of Maria's and Kerry's! Here is a recipe for Taco Soup. I found it from Spark People Recipes and it's been modified a little bit. It's really good and if you buy lean meat, it's pretty healthy.

Taco Soup

1 lb of lean ground beef

1 small onion*

1 can pinto beans, drained

1 can black bean beans, drained

1 can corn, undrained

2 cups of chicken broth or water-you can add more if you need to

1 packet of taco seasoning

Cilantro, chopped

Sour Cream

Shredded Cheddar Cheese

Tortilla chips

Salsa

1) Ground beef and onion together. Drain excess grease.

2) In a large pot, add beef mixture, beans, corn, broth and taco seasoning. Simmer for 30 minutes.

3) Top with cilantro, sour cream, cheese and serve with chips and salsa. Enjoy!

*We sometimes omit the onion and instead use chopped red onion to top the soup.

Looking forward to making some of these always delicious Gautraud recipes!

Andrea Domec

White Chicken Chili -from Kerry

White Chicken Chili

Makes about 6 servings

2 tbl. Olive oil
1 large onion, chopped (1 cup)
3 garlic cloves, finely chopped
4 cups chicken (I just do 3 or 4 breast cut in cubes and I put in pot raw, but you can also put in cooked chicken)
3 cups chicken broth
2 tbl. chopped fresh cilantro
1 tsp. chopped fresh basil or 1 tbl. dried
1 tbl. ground Ancho chili seasoning (if you don't have this, I will just bring mine)
1 tsp. chili powder (more or less depending on how hot you like it)
1 tbl. ground cumin (more or less depeding on how you like it)
3 15oz cans white Nothern bean (undrained 2 and then I drain 1 to make soup more hearty)
1 can of corn (if you like)

Directions:
In a large pot over medium heat, add olive oil. Add onion and garlic and saute 5 min. or until onion is tender. Stir in broth, chicken, cilantro, basil, ancho chile, chili powder, cumin, and bean. Heat to boil, reduce heat & simmer for 15 min., stirring occasionally.
Serve in bowls and top with goodies you prefer (cheese, sour cream, jalapenos, tomatoes, tortilla chips, more cilantro, etc.).

EAT! ENJOY AND THEN ENJOY AGAIN, CAUSE THIS MAKES AWESOME LEFTOVERS!

Black bean and corn quesadillas

This recipe is adapted from Cooks magazine

Fills 8 small tortillas, plus some extra to dip tortilla chips in.

8 small flour tortillas
1 bag or Cheddar cheese or a Colby jack
3/4 cup frozen (defrosted) or fresh corn
1 can of black beans* rinsed
2 tsp. canola or vegetable oil, plus some for outside of tortillas
1 small onion
3 gloves of garlic pressed or minced
2 tsp. chili powder
1/4 tsp. garlic powder
1 lime wedge
salt

In a medium skillet cook corn over medium heat, until it pops and browns. Remove corn, put in a medium bowl. Add the oil to the skillet let warm for a minute over medium heat, add onion and garlic cloves cook until soft. Add the chili powder, garlic powder and black beans to skillet until warmed, then add the corn and salt to taste. When heated through, remove and put back in the medium bowl, squeeze a lime wedge over and stir.

Use a large skillet or griddle heat over medium heat. Warm the tortillas on the skillet, just until soft, remove and stack. Take a tortilla, spread cheese on half of one then a couple of spoonfuls of the bean and corn mixture and a little more cheese on top, fold flap over. Repeat with all 8 tortillas. When assembled brush one side with oil, sprinkle with salt, lay oil side down in hot skillet, brush the other side with oil, sprinkle with salt. Brown on both sides then cut into wedges on cutting board.

We like to dip ours in sour cream, gauc, queso or salsa. These can stand alone as a meal or compliment a tortilla soup. We like to use the extra mixture with tortilla chips.

*Pinto beans can be used also.

Submitted by Maria