READER REQUESTS: A reader is looking for a coconut cake recipe that uses yellow cake mix, coconut, coconut milk and sweetened condensed milk. Send to Recipe exchange.
This recipe comes from SANDY ERDMAN of Winona. She says it is a light soup that’s good for using up "the abundant supply of zucchini each year from our gardens, farmers market and those left by your friends on the front porch." The recipe comes from her mother-in-law. Sandy says that "since I cannot always eat certain veggies, fruits, meats and salads because of a medical condition we thought it would work perfect to puree the zucchini and combine with a soup to give the zucchini a little flavor."
Zucchini soup
4 cups sliced zucchini
1 medium onion, chopped
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3 tablespoons of butter
1 cup water
1 10-oz. can of cream of chicken soup
1 cup milk
1 cup half and half
1 teaspoon dried basil
Salt and pepper to taste
Sauté onion in butter for several minutes. Add zucchini and water. Simmer 30 minutes. Remove from heat and cool slightly. Blend in blender at high speed until pureed. Return to saucepan. Add the rest of the ingredients and heat to simmering, but not to a boil. Garnish with a sprinkle of basil and a thin slice of zucchini. Serves about 4.
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This recipe is from MARGARET GESELLE, who thought the reader who requested the ham salad recipe might like to give it a try. Margaret says that she got the recipe from her daughter, who in turn got it from her sister-in-law. "I made them often when my family was living at home," she says. "They are nice when you want something warm instead of a cold sandwich."
Spam sandwiches
1-1/2 cups cubed velveeta cheese
3 boiled eggs, diced
1 cup tuna, Spam or bologna
2 tbs. onion
2 tbs. sweet pickle
2 tbs. stuffed olives, diced small
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Moisten ingredients with mayonnaise. Put on buns, wrap in foil. Bake 10 minutes at 300 degrees or open face under broiler until lightly melted.
This recipe comes from JILL AITKEN of Rochester. Jill says that she has been making the soup since 2005, when she found the recipe in a magazine at the dentist’s office. "I adapted my recipe from Antler’s Restaurant, part of the Breezy Point Resort up near Brainerd," she says. She adds that her husband and co-workers love it; she’s certain readers will too.
Wild rice soup
3/4 cup uncooked wild rice
6 cups chicken broth
1 1/2 cups chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
3 tbs. butter
1/2 cup all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 cups whipping cream or half and half
2 cups chopped cooked chicken
In a large pot, combine four cups chicken broth, wild rice, carrots, onion and celery. Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender. Melt the butter in a medium saucepan. Then add the flour, salt and pepper. Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out. Stir whipping cream mixture into rice mixture. Stir in chicken. Heat through, then serve. It’s a great soup to make on a cold fall or winter day.
— Compiled by Elizabeth Jones
