NEKOTCHA CHICKEN NOODLE SOUP

Serves 4 to 6 2 boneless, skinless chicken breast halves 1 tablespoon CRISCO Oil 1/2 cup frozen or canned baby corn cobs 1/2 cup frozen baby peas 1/2 cup diagonally-halved baby carrots 1 package (3 ounces) ramen noodles, oriental or chicken flavored, broken into 4 pieces2 cups boiling water Japanese soy sauce (optional)Chopped green onions (optional)1 cup crispy chow mein noodles Rinse chicken; pat dry. Cut crosswise into bite-size strips.Heat oil in heavy 2-quart saucepan.Add chicken, corn, peas and carrots. Saute about 3 minutes or until chicken is no longer pink in center.Add ramen noodles, contents of seasoning packet and boiling water. Stir, bring to a boil, reduce heat and simmer 3 minutes or until noodles are tender.Spoon into soup bowls. Season with soy sauce and onions, if desired. Sprinkle with chow mein noodles. Serve hot or warm. (Mixture thickens if served...

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MEATLESS ITALIAN MINESTRONE

Serves 16 1 tablespoon CRISCO Oil 1 -1/3 cups chopped celery 1/2 cup chopped onion 2 to 3 garlic cloves, minced2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and chopped4 cups chopped cabbage 1 -1/3 cups chopped carrots 1 can (46 ounces) no salt added tomato juice 1 can (19 ounces) white kidney beans (cannellini), drained1 can (15-1/2 ounces) red kidney beans, drained1 can (15 ounces) garbanzo beans, drained1/4 cup chopped fresh parsley 1 tablespoon plus 1 teaspoon dried oregano leaves 1 tablespoon plus 1 teaspoon dried basil leaves 3/4 cup (4 ounces) uncooked small elbow macaroni, cooked (without salt or fat) and well drained1/4 cup grated Parmesan cheese Salt and Pepper (optional)Heat oil in large saucepan on medium heat.Add celery, onion and garlic. Cook and stir until crisp-tender. Stir in tomatoes with liquid, cabbage and carrots. Reduce heat to low. Cover. Simmer until vegetables are tender.Stir in tomato juice, beans, parsley, oregano and basil. Simmer until beans are heated. Stir in macaroni just before serving. Serve sprinkled with Parmesan cheese. Season with salt and pepper, if...

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COUNTRY CREAM OF CHICKEN CHOWDER

Prep time: 15 minutesCook time: 25 minutesServes 6-8 1/4 cup CRISCO Canola Oil *1 small onion, finely chopped1/4 cup all-purpose flour 2 14.5 ounces cans chicken broth 2 cups milk 1 bay leaf 3 cups frozen hash browns, diced variety1 16 ounce bag frozen mixed vegetables1 -1/2 cups finely chopped cooked chicken 2 green onions, finely chopped1 teaspoon dried dill weed 3 strips crisply cooked bacon, crumbledSalt and pepper to taste 2 tablespoons chopped fresh parsley Heat Crisco Canola oil in large saucepan over medium heat. Add onion; cook and stir until tender. Stir in flour; cook until bubbly. Gradually stir in broth and milk; bring to a boil, stirring. Reduce heat. Add bay leaf, diced hash browns, mixed vegetables, chicken, green onions and dill. Simmer until vegetables are tender. Remove bay leaf. Stir in bacon. Season to taste with salt and pepper. Serve sprinkled with parsley. (Note: For best flavor, make a day ahead and reheat. Thin with more milk if...

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CHILI CON CARNE

Serves 8 1 tablespoon CRISCO Oil 1 cup chopped onion 1 cup chopped green bell pepper 1 pound ground beef round 1 can (28 ounces) whole tomatoes, undrained and chopped1 can (8 ounces) tomato sauce 1 tablespoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper Dash of hot pepper sauce (optional)1 can (30 ounces) kidney beans, undrainedHeat oil in large saucepan or Dutch oven on medium heat.Add onion and green pepper. Cook and stir until tender.Add meat. Cook until browned, stirring occasionally.Stir in tomatoes, tomato sauce, chili powder, salt, black pepper and hot pepper sauce (if used). Bring to a boil. Reduce heat to low. Simmer 45 minutes, stirring occasionally.Add beans. Heat thoroughly, stirring...

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CHICKEN TORTILLA SOUP

Serves 6-8 CRISCO No-Stick Cooking Spray 8 6-inch corn tortillas salt 2 tablespoons CRISCO Canola Oil 1 medium onion, chopped2 cups cooked chicken, diced1 can (15-1/4 oz) whole kernel corn, drained1 can (15 oz) black beans, drained1 can (15 oz) diced tomatoes, with juice1 can (4 oz) chopped green chilies, drained1 package (1-1/4 ounces) taco seasoning mix 2 cans (14-1/2 oz) chicken broth 1 tablespoon lime juice Shredded cheddar cheese Chopped cilantro Sour Cream Lime slices, optionalPreheat oven to 350 degrees. Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside. Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice. To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime...

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ZESTY GREEN BEANS

6 servings 1 cup water 1-1/2 teaspoons salt 1/8 to 1/4 teaspoon dried crushed red pepper 1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces3 tablespoons CRISCO Oil 1 small onion, thinly slicedCombine water, salt and red pepper in large saucepan. Heat to boiling. Add green beans. Return to boiling. Cover. Reduce heat to moderate. Cook 10 to 15 minutes, or until tender-crisp. Drain.Meanwhile, heat Crisco Oil in large skillet. Add onion. SautÔøΩ over moderate heat until tender. Stir in green beans. Cover. Cook 1 to 2 minutes, or until heated...

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WEEKEND POTATOES

Serves 6Chill time: overnightCook time 15 to 20 minutes 3 pounds russet baking potatoes, washed and boiled for 20 minutes or until fork tender, then chilled overnight2 medium onions, halved lengthwise and thinly sliced crosswise1 -1/2 teaspoons salt 1 -1/2 teaspoons black pepper 6 tablespoons Butter Flavor CRISCO or 6 tablespoons Butter Flavor CRISCO stick, divided3 tablespoons finely chopped fresh chives Salt and pepper to taste Note: the potatoes are chilled overnight after boiling so they won’t fall apart when they are sliced and sautÔøΩd.Quarter potatoes lengthwise then cut crosswise into 1/2-inch pieces.Cook onions in 2 tablespoons Butter Flavor Crisco in a 12-inch nonstick skillet over moderately low heat. Stir occasionally, until pale golden, 10 to 15 minutes.Push onions to edges of skillet.Add 4 tablespoons Butter Flavor Crisco to skillet, over moderately high heat. SautÔøΩ potatoes with salt and pepper. Stir occasionally, until golden, 8 to 12 minutes.Mix onions back into potatoes gently. Toss in chives.Season with additional salt and pepper....

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