Colonial Soup Servers Sippits Food

COLONIAL SOUP-SERVERS (SIPPITS)

Steps:

• If using butter, butter both sides of bread.
• Cut bread into 1-inch"sticks".
• If using spray, spray all sides lightly with cooking spray.
• Place on cooking sheet and toast under broiler watching closely until browned on top and bottom.
• Use instead of spoons to eat cream soups, especially King's Arms Tavern Cream of Peanut Soup.

COLONIAL CHEDDAR SOUP

Steps:

• Cook and stir vegetables in butter in large saucepan on medium-high heat 5 min. or until crisp-tender.
• Blend in flour and seasonings; cook and stir 2 min. or until hot and bubbly. Gradually add milk; cook until thickened, stirring constantly.
• Add cheese; cook and stir on low heat until melted.

SPINACH FETA STUFFED CHICKEN BREASTS

Steps:

• Tenderize chicken breasts.
• Drain & squeeze water from spinach and combine with feta, mayo, & garlic.
• Combine flour & parprika in a plate or pie dish & coat chicken.
• Stuff chicken breasts with filling & wrap with bacon.
• Freeze.
• Thaw & bake at 325 till done.

CANDIED TEA SPOONS

Steps:

• You will need heavy weight clear plastic spoons.
• Line a cookie sheet with wax paper; spray with Pam.
• Crush the candy and combine with the corn syrup in a saucepan.
• Cook on low heat until the candy melts.
• Stir frequently.
• Spoon the candy into the spoon bowls.
• Set the spoons on the wax paper with the handles resting on the rim of the cookie sheet.
• The spoons should be level.
• Allow the candy to harden.
• Either wrap with plastic wraps for gifts or store in an airtight container.

COLONIAL POTATO SOUP

Steps:

• * Fry bacon till semi-crisp then add the onion. Sauté over medium high heat stirring occasionally with a wooden spoon. Just when the onion begin to caramelize add the garlic. Sauté for 5 minutes. Bacon should be well done and the onions and garlic caramelized.
• * Add the potatoes, then pour over them the beef broth and milk. Stir well then add the rosemary, sea salt and black pepper. Simmer about 15 minutes stirring frequently to avoid scorching.
• * Once the potatoes are semi-tender add the sour cream and parsley. Continue to simmer till the potatoes are done and the broth has become thick and creamy. Lightly mash to thicken the broth. Serve immediately.
• This is great when paired with an herby artisan bread and white wine.

KING'S ARMS TAVERN CREAM OF PEANUT SOUP

Steps:

• Saute onion and celery in butter until soft.
• Do not brown.
• Stir in the flour until well blended.
• Add chicken broth/stock, stirring constantly and bring to a boil.
• Remove from heat.
• Puree in a food processor or blender.
• Add peanut butter and cream, stirring to blend thoroughly.
• Return to low heat and heat just until hot.
• Do not boil.
• Serve garnished with chopped peanuts.