Sisters, here are the recipes that were served at the Centralia Stake Relief Society Women's Conference
"Oil For Our Lamps" on Saturday, January 29, 2011. Hope you enjoy them !
Cream of Broccoli Soup
Cream Soup Base Recipe:
2 cups powdered milk ( I use the powder milk from the Church dry pack cannery it is rich and good!)
3/4 cup cornstarch
1/4 cup chicken bouillon granule
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoon pepper
2 teaspoon dried parsley
1 teaspoon turmeric
2 teaspoon salt
Directions for Soup Base:
Combine and shake all ingredients together and store in airtight container for use later.
To use base for soup:
Stir 1/2 cup soup base in 2 cups of water and stir until it is creamy and smooth ( if you like your soup thicker you may add more of the soup base or use part half and half instead of all the water.)
Add 1 pound frozen chopped broccoli that has been thawed and heated in the microwave. Add the amount of broccoli to your liking. Heat and serve.
Chicken Noodle Soup
1/2 cup Chicken flavored base paste
1 gallon hot water
4 cups cooked and cut in cubes chicken breasts
1 (2 pound package) Rotini with Vegetables frozen vegetables thawed
Heat water in large soup pot until hot. Add the 1/2 cup chicken soup base paste and stir until dissolved.
Add the cubed chicken breasts
Warm the Rotini mixture in the microwave to get it hot and then add to the soup mixture.
Turn the heat down to simmer. Add dried parsley flakes to soup mixture for added flavor and color.
Oreo Truffles
1 18 oz. pkg Oreo cookies finely crushed, divided
1 8 oz. pkg. cream cheese , softened
2 8 oz. pkgs semisweet chocolate chips or dipping chocolate, melted
Line a baking sheet with waxed paper.
Put cookies into a food processor and process until very fine. Measure 3 cups of the cookie crumbs saving the remainder for sprinkling on top of truffles. Add to cookie crumb in the processor the softened cream cheese and process until the mixture is creamy. Put into refrigerator until set enough to work with.
Roll the mixture into 42 one inch balls (a bit smaller than a walnut). Put on tray and refrigerate for 1 hour or until firm. Melt chocolate and dip balls. sprinkle with remaining crumbs/ chopped nuts, coconut, crushed peppermint etc. (any left over chocolate can be stored in a tightly covered container at room temperature and saved for later use.)
Refrigerate for 1 hour or until firm. Store any leftover truffles in tightly covered container in the refrigerator.
Easy,easy, easy and yummy, yummy, yummy.
