West Mountain 2nd Ward Recipes
These 2 recipes were used at a RS Dinner our ward had. I didn't get to try the salad but heard it was awesome and the soup was delicious!
Tuscan Tomato Soup
3T Olive or Canola Oil
2 Large Onions, chopped fine (you know we wouldn't add this much!)
5 Cups Tomatoes, peeled, seeded and diced (Or canned tomatoes)
3 Cups Chicken Stock
1 1/2 Cups Heavy Whipping Cream
1 Cup Basil Pesto
Salt and Pepper
Toasted Croutons and Parmesan Cheese for topping
Saute onions in oil. In a large heavy saucepan add onions, tomatoes, pesto, and chicken stock. Simmer for 20 minutes over medium heat. Stir in cream and simmer another 10 minutes on low heat. Blend soup with hand held blender until pureed. Add salt and pepper to taste. Serve with croutons and shredded parmesan. Makes 2 1/2 Quarts.
Pear Salad
1 large head of iceberg or romaine cut up
2 bags spring mix
1 bag spinach
Feta or Blue Cheese crumbled
1 cup craisins
2-3 ripe winter pears cubed (add at last so they don't brown)
1 cup carmelized pecans or almonds
Mix together and toss with the following dressing:
1/2 medium red onion cut in chunks
1 cup sugar
2 cups canola oil
2 tsp dijon mustard
1 tsp salt
2/3 cup cider vinegar (or raspberry vinegar or red wine vinegar)
3 Tbls poppy seed
Blend all in blender and process until smooth. She said this amount of dressing is really enough for a double batch of salad.
Tuscan Tomato Soup
3T Olive or Canola Oil
2 Large Onions, chopped fine (you know we wouldn't add this much!)
5 Cups Tomatoes, peeled, seeded and diced (Or canned tomatoes)
3 Cups Chicken Stock
1 1/2 Cups Heavy Whipping Cream
1 Cup Basil Pesto
Salt and Pepper
Toasted Croutons and Parmesan Cheese for topping
Saute onions in oil. In a large heavy saucepan add onions, tomatoes, pesto, and chicken stock. Simmer for 20 minutes over medium heat. Stir in cream and simmer another 10 minutes on low heat. Blend soup with hand held blender until pureed. Add salt and pepper to taste. Serve with croutons and shredded parmesan. Makes 2 1/2 Quarts.
Pear Salad
1 large head of iceberg or romaine cut up
2 bags spring mix
1 bag spinach
Feta or Blue Cheese crumbled
1 cup craisins
2-3 ripe winter pears cubed (add at last so they don't brown)
1 cup carmelized pecans or almonds
Mix together and toss with the following dressing:
1/2 medium red onion cut in chunks
1 cup sugar
2 cups canola oil
2 tsp dijon mustard
1 tsp salt
2/3 cup cider vinegar (or raspberry vinegar or red wine vinegar)
3 Tbls poppy seed
Blend all in blender and process until smooth. She said this amount of dressing is really enough for a double batch of salad.
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