| Tewksbury Piecemakers Quilter's Recipes |
| Tortellini Soup from Cathy Ruggiero |
| 2 Tbs. butter or margarine 2 tsp. minced garlic 2 tsp. Italian seasoning 2 Lg. cans petite diced tomatoes 1 family size pkg. fresh cheese Tortellini 4 vegetarian bouillon cubes Put butter, garlic & seasoning in a large pot and simmer for one minute (don’t let the garlic burn). Fill pot halfway with water. Bring to a boil. Add bouillon cubes and tortellini and turn heat down to low. Let it cook for 2 minutes. Add 2 cans of petite diced tomatoes. Cook for another 5 minutes, remove from heat. Your done!! (This soup gets better each day, so make lots and have it all week.) |
| No-Peek Beef Casserole (crock pot) from Donna Singleton |
| 2 lbs. stew beef 1 envelope onion soup mix 1 can cream of mushroom soup 1 can whole mushrooms 1/2 c. water Combine all ingredients in crock pot. Stir well. Cover and cook 8 to 10 hours on low (or 3 to 4 hours on high). Serve over noodles. |
| Newport Mushrooms Supreme from Jackie |
| Prep Time: 15 minutes
, Bake Time: 20 minutes
, Makes 4 main servings or 6 side servings
Mushrooms: Topping: 3 Tbsp butter 1 ˝ Tbsp butter ˝ cup minced onion, not dried 3 Tbsp dry or fresh breadcrumbs 1 ˝ lb fresh sliced mushrooms 3 Tbsp chopped fresh parsley 1 ˝ Tbsp butter 1 ˝ Tbsp all-purpose flour 2 cups Sour cream – regular or light 3 Tbsp chopped fresh parsley Preparation: 1. Melt butter in a large skillet and sauté onion until soft. 2. Stir in mushrooms and cook over medium-high heat until liquid boils off and mushrooms brown slightly. 3. Add 1 ˝ Tbsp butter to mushrooms in skillet. Stir in flour and cook for 1 minute. 4. Stir in sour cream and parsley and heat. 5. Spoon into baking dish, about 7 x 11, or 1 ˝ quart casserole. 6. Make crumb topping by melting butter in saucepan, stirring in bread crumbs and parsley. 7. Sprinkle topping over the mushrooms. 8. Bake at 325 for 20 minutes. Tip: The casserole can be chilled, well covered, before baking. Add 10 minutes to cooking time. Jackie’s Comments: For mushrooms, It takes longer than 15 minutes of cooking and stirring the mushrooms to get all the water to boil off. I usually use 2 lb mushrooms instead of 1 ˝ and do not have to adjust the other ingredients. Serves 9 or more. I use real butter and real sour cream – usually made for an occasion and want it fattening and good. I’ve used dried parsley instead of fresh – I just cut the amount to 1 Tbsp instead of 3. I’ve used all different sizes of baking dishes – 9 inch square, 8 inch round, 9 x 11 when recipe doubled. For topping, I use “panko” (Japanese breadcrumbs) instead of regular breadcrumbs – brown nicer and get crispier. I ALWAYS make much more topping than the recipe calls for – I like lots of crispy topping. I check after 20 minutes and then keep cooking till topping is crispy looking. I’ve made the casserole, without the topping, a day ahead and refrigerated covered. On the day to be served, I add the topping and cook. As you can see, I cook like I quilt – always have to change something from the recipe/pattern! |