Swiss Mushrooms

This recipe was card number 17 of a collection that was sold in the late 70’s or early 80’s. It does not give the name of the company that sold it. I only got a handful of the recipes as a sample set and this was one of only a few that I kept.

1 lb small mushrooms
1 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
3 Tbsp parsley, chopped

Sauce

1 Tbsp butter
1 tsp paprika
1/4 cup half & half
1 cup Swiss cheese or Gruyère

  1. Heat oven to 400 F.
  2. Saute mushrooms in butter. Remove from pan.
  3. Saute onion and garlic until soft. Mix with mushrooms.
  4. Distribute mixture into 4 small baking dishes.
  5. Melt butter in saucepan. Stir in paprika.
  6. Slowly add half & half and bring to a boil.
  7. Remove from heat and stir in cheese until melted.
  8. Pour over mushrooms.
  9. Bake until lightly browned, about 10 minutes.
  • If mushrooms are large, slice or quarter before sauteing.

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Creamy Chicken and Mushroom One-Pot with Puff Pastry Toppers

adapted from Rachael Ray

3 pieces boneless, skinless chicken breast
3 onions
2 bay leaves
2 Tbsp extra-virgin olive oil
8 oz mushrooms, sliced
4 potatoes, diced
1/2 lb carrots, diced
2 parsnips, peeled and diced 1/2-inch thick (optional)
2 ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 Tbsp butter
3 Tbsp all-purpose flour
Splash white wine
1 rounded Tbsp Dijon mustard
1/2 cup fat-free half & half
1 sheet frozen puff pastry dough, defrosted
1 large egg

  1. Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts.
  2. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
  3. Remove the chicken and dice or shred.
  4. Remove the bay leaf and puree the onion in the poaching liquid. Reserve.
  5. In the same pan, heat olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown.
  6. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
  7. Remove the bay leaf.
  8. Add butter, stir until melted. Add flour and stir to make a light roux.
  9. Deglaze the pan with a splash of white wine and add reserved poaching liquid.
  10. Whisk in the mustard and 2 cups chicken stock. Stir in the half & half. Thicken to a light gravy consistency.
  11. Adjust the salt and pepper and add the chicken.
  12. Reduce the heat to low and simmer while baking the pastry tops.
  13. Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
  14. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 F,  about 12 minutes.
  • I always hate to see the vegetables thrown out that were used in making poached meat, so I like to run them thru the blender or use an immersion blender to puree them into the stock.
  • I did not have parsnips, so I left those out, but any vegetables can be added – whatever you like in a pot pie.

Corn, Green Chile & Ham Chowder

adapted by Marissa Davis Hefner from Judy Callaway’s Clam Chowder

10 red potatoes, unpeeled, chopped
1 onion, chopped
water
2 cups ham, chopped
2 cups frozen corn
1/2 cup green chile, chopped
1/2 cup butter
16 oz lowfat cream cheese
1 quart fat-free half & half
salt and pepper to taste

Directions

  1. Place potatoes and onions in large pot.  Cover with water.  Boil until potatoes are tender.
  2. Add remaining ingredients. Cook until corn is done and soup is heated through.
  • You can thicken the soup with cornstarch if desired – I don’t think this is needed.
  • You may want more or less chile depending on your palate and the heat of the chiles you are using.

Clam Chowder

This is adapted from a recipe that Judy Callaway, a co-worker at UC Davis, brought to a potluck. Everybody loved it so much that she kindly shared her recipe. This makes a lot – I recommend a half recipe for singles or those who do not like leftovers.

Servings: 8

10 medium red potatoes, unpeeled, chopped
1 onion, chopped
water
4 cans (7 oz) chopped clams, undrained
1/2  cup butter
16 oz lowfat cream cheese
1 quart fat-free half & half
salt and pepper to taste

Directions

  1. Place potatoes and onions in large pot.  Cover with water.  Boil until potatoes are tender, about 15 minutes.
  2. Add remaining ingredients. Heat through.
  • Judy also added  1/2 lb bacon, chopped & cooked until crisp, but I usually don’t do this.
  • You can thicken the soup with cornstarch if desired  – I don’t think this is needed.
  • Marissa Davis Hefner’s variation: substitute 2 cups chopped ham for clams, add 2 cups frozen corn & chopped green chile to taste (we use about 1/2  cup).

Zuppa Toscana

based on Olive Garden’s
adapted from several recipe website posts,
my version has less meat and more veggies than most

pot of Zuppa Toscana
½ pound spicy Italian sausage – crumbled
¼ pound bacon – chopped
4 cups water
2 cans (14 oz) chicken broth
1 large bunch kale
4 large russet potatoes – cut in ½” cubes
2-4 garlic cloves – minced (I usually use 4)
1 medium onion – peeled, chopped (about 1 cup)
1 cup half & half (I use non-fat)
salt and pepper – to taste (I don’t usually add any – the spicy sausage adds enough)

Directions

  1. In a pot over medium-high heat, brown sausage, breaking into small pieces; drain, set aside.
  2. Brown bacon; drain, set aside.
  3. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
  4. Add water, broth, kale stems, potatoes, garlic, and onion to pot; simmer over medium heat until potatoes are tender.
  5. Add sausage and chopped kale leaves; simmer for 10 minutes.
  6. Add half & half; season with salt and pepper if desired; heat through.
  7.  Sprinkle with bacon.
  • You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
  • You can substitute Swiss chard, beet greens or spinach for the kale. Spinach will only need a few minutes cooking.

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