Greenup County Extension Homemakers met for the annual Harvest Tea recently.
Judy Liles made this soup, which drew raves from everyone who tried it.
2 tablespoon oil
1 pound fresh kale
1 cup onions, chopped
4 ounces turkey kielbasa, diced
1⁄2 cup celery, chopped
1 teaspoon salt
2 cups chicken broth
1⁄4 teaspoon pepper
4 cups water
3 pounds potatoes, diced
In a large pot heat oil, add onions and celery, saute until translucent. Add broth, water and potatoes. Cover and cook 40 minutes, add kale and cook 30 minutes, add kielbasa, salt and pepper. Simmer 30 minutes.
Makes 14 cups
The Greenup Homemakers served a vast spread of snacks, tea sandwiches and desserts. One of them I recognized right away — one of the first cookie recipes I used when I started cooking back in high school.
1⁄2 cup smooth peanut butter
1⁄2 cup butter
1⁄2 cup sugar
1⁄2 cup brown sugar
1⁄2 teaspoon vanilla
1 1⁄4 cup flour
1⁄2 teaspoon salt
3⁄4 teaspoon baking soda
bag of miniature peanut butter cup candy
Cream together butter, peanut butter and all sugars.
Beat in egg and vanilla.
Sift together flour, baking soda and salt. Blend into creamed mixture to form dough.
Preheat oven to 375 degrees.
Shape dough into 1-inch balls and place in muffin tins lined with paper baking cups. Bake for 8 to 10 minutes. Immediately after removing from oven, press one of the miniature peanut butter cup into each cookie. Let cool before removing from pan. Makes about 2 dozen.
Chef’s Planet, a maker of kitchen products, is launching a Messy Recipe contest to search for the gooiest, most flavorful, mouthwatering, original recipes. All amateur and professional chefs and bakers are invited to submit their favorite, original recipes that leave the kitchen and oven an utter mess, but family and friends begging for more. Main dish, side dish, appetizer and dessert recipes can be submitted on Chef’s Planet Facebook page until Nov. 30.
“As part of our 10th anniversary we are celebrating the fearless bakers, the recipe masterminds and the courageous chefs who are not afraid of a mess,” Audrey Parker, Chef’s Planet business manager, said. “In the words of Julia Child, we should try new recipes, learn from our mistakes, be fearless and above all, have fun. The messier the kitchen, the better.”
Chef’s Planet will select 10 finalists and 10 runners-up to be featured in a special edition Chef’s Planet 10th anniversary cookbook. Additionally, the 10 finalists will receive the Baking Basket that includes a nonstick ovenliner, Universal nonstick bakeliner and Ovenglove and the 10 runner-ups receive a Gadget Basket from Chef’s Planet, including our Nonstick Ovenliner, 2-Cup Measuring Colander and PrepTaxi® Food Scoop.
Visit Facebook.com/ChefsPlanet to enter or learn more about the contest.
I like iced tea regardless of the time of year. Some consider my tastes intense because I don’t like sweetener in tea, real sugar or artificial.
The Lipton Co. elevates tea to an even higher plane with recipes that turn the summer staple into an autumn delight with these.
BLACK TEA SANGRIA
2 bottles 100 percent Natural Lipton® Iced Tea with Lemon
1 cup unsweetened grape juice
1⁄4 cup orange juice
1 small orange, sliced
1 gala apple, cored and sliced
1 lime, sliced
Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve.
TIP: For an adult version Sangria, use dry red wine instead of grape juice.
ICED BERRY CHAI
2 bottles 100% Natural Lipton® Iced Tea with Pomegranate Blueberry
1⁄4 cup sweetened condensed milk
1⁄2 teaspoons ground cinnamon
1⁄4 teaspoons ground cardamom
Combine all ingredients with wire whisk in pitcher. Serve in ice-filled glasses.
Alcohol recommendation: combination of vodka and liqueur (like almond or coconut).
Developed by Gail Simmons of Bravo’s “Top Chef"
1⁄4 cup ginger simple syrup (recipe below)
1 cup Peach or Diet Peach Pure Leaf Iced Tea
Cold club soda
Candied ginger, for garnish
Fresh peach slice, for garnish
Pour ginger simple syrup into a highball glass over ice. Add Peach Pure Leaf Iced Tea and stir well. Top with a splash of club soda and garnish with a skewer of candied ginger and peach slice.
To make a cocktail: Add 1.5 ounces silver tequila before adding the tea.
GINGER SIMPLE SYRUP
Makes 11⁄2 cups
1⁄2 cup fresh ginger, thinly sliced
1⁄2 cup sugar
11⁄2 cups water
In a saucepan, combine the ginger, sugar, and water and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and then set aside to cool. Strain the syrup and refrigerate in an airtight container for up to one week.
While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send email to firstname.lastname@example.org.