Cream Of The Crop Food
CREAM-OF-THE-CROP VEGGIES
Veggies can be a hard get-go for kids. So let them choose from the garden patch and they'll end up eating everything without a scrap left. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a Dutch oven over high heat, bring water to a boil. Add carrots and peas; cook, uncovered, 3 minutes. Add squash and cook 1 minute longer or until crisp-tender. Remove vegetables and immediately drop into ice water. Drain and pat dry. Repeat with wax and green beans, cooking them separately until crisp-tender, about 3 minutes., Place all vegetables in a large bowl. Sprinkle with chives; toss to combine., In a small bowl, mix the remaining ingredients. Add to vegetables; toss gently to coat. Refrigerate, covered, 3-4 hours or until cold.
Nutrition Facts : Calories 90 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CREAM OF THE CROP CELERY SOUP
Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!
Provided by Sharon123
Categories Potato
Time 35m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Saute onons and celery in butter in a Dutch oven until tender.
- Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
- Pour half of soup mixture into container of an electric blender; process until smooth.
- Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
- Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
- Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
- Yield: 5 cups.
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