Charlotte’s Kitchen

Archive for the ‘Soup’ Category

This soup is like a vegetable soup only with one vegetable! Read the rest of this entry »

Now that the cold weather has arrived, it’s time for soup.    Here’s an easy to make chowder that you can pop into your slow cooker in the morning and everyone will enjoy come supper time. Read the rest of this entry »

Looking for a quick and easy supper? Here’s a tasty chowder that you can have ready for the table in half an hour. With a hearty base of corn and sausage, this cheesy chowder will have your family calling for more. Read the rest of this entry »

Ingredients:

1 t chili powder

1/4 t garlic powder

1 T dried onions

1 t dried bell pepper

1/2 t Watkins Oregano

1/4 t Watkins Pepper

Ingredients:

2   medium red potatoes, chopped

1   14 ounce can reduced sodium chicken broth

3   cups small broccoli florets

2   cups milk

3   T all purpose flour

2   cups smoked Gouda cheese, shredded (8 ounces)

2   cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)

Additional Gouda cheese, shredded (optional)

Directions:

In large saucepan combine potatoes and broth.  Bring to boiling; reduce heat.  Simmer, covered, 8 minutes.  Mash slightly.  Add broccoli and milk; bring just to simmering.

In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted.  Season to taste with black pepper.  Divide among shallow serving bowls.  Top with greens and additional cheese.

Serves 4.

Ingredients:

1 8 ounce package cream cheese, softened

1/2 cup pitted green olives, chopped

1/2 cup pitted ripe olives, chopped

1/2 cup pitted kalamata olives, chopped

1 t finely shredded lemon peel

1/4 t Watkins Garlic Powder

4 10-inch flour tortillas

8 large basil leaves

1/2 cup bottled roasted red sweet peppers, well drained and cut in strips

Directions:

In medium mixing bowl beat cream cheese with electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder and 1/4 t black pepper, set aside.

Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hours. To serve, trim off ends of each roll; cut rolls in 1/2-inch slices.

Makes 10 servings (about 40 slices)