Dr. Cindy Ross: The Wakita Effect - OKIE Magazine
Dr. Cindy Ross: The Wakita Effect - OKIE Magazine
Dr. Cindy Ross: The Wakita Effect - OKIE Magazine
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Roasted Sweet Potato Soup<br />
3 pounds sweet potatoes<br />
1 tablespoon olive oil<br />
1 onion, chopped<br />
1 celery stalk, sliced<br />
1 Granny Smith apple, peeled and thinly sliced<br />
6 cups water<br />
2 tsp. salt<br />
½ tsp. pepper<br />
Heat oven to 400F degrees. Prick the potatoes with fork, place on baking sheet, and roast until tender (approx.<br />
40 minutes). Heat oil in large saucepan. Add onion, celery and apple. Cook, stirring occasionally, until soft. Halve<br />
the potatoes, scoop out the esh and add to saucepan. Add water, salt and pepper. Cook until heated through.<br />
Puree the soup in saucepan using handheld blender. Add water, if necessary, to reach desired thickness.<br />
TexMex Corn &<br />
Bean Chowder<br />
1 can of whole kernel corn - drain<br />
1 can of creamed corn<br />
1 can Rotel (diced tomatoes & green chilis)<br />
1 can black beans - drain<br />
1 cup chicken broth<br />
1 clove garlic (minced)<br />
1 chicken breast cooked and cubed<br />
Directions t for the cooking challenged in your<br />
house. Add all ingredients to pan and heat through.<br />
Serve with tortilla chips and warm tortillas.<br />
“Good soup is one of the prime ingredients of good<br />
living. For soup can do more to lift the spirits and<br />
stimulate the appetite than any other one dish.”<br />
Louis P. De Gouy, Chef<br />
Hamburger Soup<br />
1 lb ground beef or turkey<br />
1 cup chopped onion<br />
1 cup diced raw potatoes<br />
1 cup sliced carrots<br />
1 cup shredded cabbage<br />
1 cup sliced celery<br />
4 cup tomatoes<br />
¼ cup rice<br />
3 cup water<br />
4 tsp. salt<br />
¼ tsp. basil<br />
¼ tsp. thyme<br />
1 bay leaf<br />
Brown<br />
meat and<br />
onion, drain.<br />
Add all<br />
remaining<br />
ingredients<br />
and bring to<br />
a boil. Cover<br />
and simmer<br />
for 1 hour.<br />
Makes 9 cups.<br />
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