Shared Recipes
Mayfair 2025 Recipes - Tropical Chicken Salad, Zucchini Muffins, Strawberry Shortcake for a Crowd - click blue icon (1/3 recipe chicken makes app. 1 gal.)
Butternut Squash Soup from Connie (I usually double the recipe and freeze - uses the whole can of coconut milk and 1 box of vegetable broth) Hint: Butternut squash is VERY firm and difficult to cut. I poke a few holes in it and microwave the whole squash for about 5 min. Then carefully cut in half lengthwise, scoop out seeds and put cut side down in about 1 inch of water in an oblong casserole dish. Bake at 400 degrees for about 40 min. Scoop pulp out of skin and add to other ingredients. 2 cups of vegetable stock 4 cloves of garlic, peeled and roughly chopped (I use minced) 1 Granny Smith apple, cored and roughly chopped 1 medium (about 3-4 lbs.) butternut squash (peeled, seeded, and diced or see above) 1 white onion, peeled and roughly chopped 1 sprig fresh sage (or a bit of dried sage, maybe ½ tsp) ½ tsp. salt ¼ tsp. ground black pepper ⅛ tsp. cayenne pepper Pinch of ground cinnamon and nutmeg ½ cup canned (unsweetened) coconut milk Stovetop instructions: Add stock, garlic, carrot, apple, butternut squash, sage, onion, and all spices. Simmer 20-30 min. Use an immersion blender to puree the soup until smooth (or small batches in a blender.) Add coconut milk and blend again. Optional garnishes: shelled and roasted sunflower seeds, extra coconut milk, smoked paprika
Cream of Mushroom Soup from Stephanie, Kitty’s recipe adapted 1/4 cup of gourmet blend mushrooms 20 oz white mushrooms 2 shallots 3 cloves garlic 3 tsp butter 1/4 c flour 1/4 c marsala wine (can you believe Kroger carded me!!!!—it’s with the vinegars) 1 box vegetable broth (c 3.5 cups) 1 tsp tamari soy sauce 1 tsp white miso paste 1/2 tsp salt 1/2 tsp pepper 1 c heavy cream sour cream Slice and dice mushrooms, shallots, garlic. Melt butter and cook mushrooms, shallots, and garlic for about 8 minutes over medium- heat high heat. Stir in flour, wine, broth, soy, miso, salt, pepper. Bring to a boil, and lower to a simmer. 15 minutes. Put through blender. Add cream and sour cream to taste. Note for large quantities: While these are the ingredients, amounts got adjusted when I made it x6. So proportionately I used less than 6x the heavy cream, less miso paste, less marsala wine, less garlic—threw in an onion because I ran out of shallots…and probably more sour cream. Just play around until it tastes good.
Tortilla Soup from Mary Kay 3 Tbsp butter 1 tsp minced garlic 2 Tbsp flour 3 14oz cans chicken broth 4 Cups Half & Half 1 Can Cream of Chicken Soup 1 Cup Salsa 4 Boneless Chicken Breast, cooked and shredded 15oz can Black Beans, drained 15oz can Kidney Beans, drained 15oz can Whole Kernel Corn, drained 2 tsp Cumin 1 pkg Fajita Seasoning Sour Cream Monterey Jack cheese, Cheddar cheese, Tortilla chips Melt butter in a large pot. Add garlic and onion. Sauté until softened. Add flour, stir well and cook for at least one minute. Add broth and half & half. Stir in soup, salsa, shredded chicken, beans, corn, cumin, and fajita seasoning. Simmer until completely heated. Crumble tortilla chips in the bottom of the bowl and top with cheese. Top with a dollop of sour cream. Makes 8 servings
Baked Cranberry and Apple Salad from Kitty Mix together in casserole: 2 Cups whole cranberries 3 Cups diced apples, unpeeled 1/4 Cup sugar Topping: Mix together: 1/3 Cup melted butter 1 Cup pecans, chopped or whole 1 Cup brown sugar (I use less) 1/2 Cup flour or oats (I use oats) Bake at 350 degrees for 1 hour (May want to double the recipe and put in a 13X9 pan. Is great with ice cream or whipped cream as a fall dessert)
Mexican Salad from Sid (serves 6-8-ish) Relish (I eyeball everything except beans and corn): 1 can black beans, drained and rinsed 1 can yellow or white shoepeg corn, drained and rinsed grape tomatoes, chopped (1/2 to 1 container) small purple onion, chopped kalamata olives, chopped (optional) jalapeños, chopped (you choose how many depending on heat you desire) finely shredded cheddar or Mexican blend cheese Mix together all of the above. 1-2 heads red or green leaf lettuce, chopped into thin ribbons Toss lettuce with relish to combine. Dressing: 1/2 cup fresh lime juice 1/2 cup olive oil 1/2 cup sour cream 1/2 tsp sugar salt and pepper Whisk all ingredients together until combined and smooth. Pour over salad greens / relish and toss to coat. Serve with crushed tortilla chips over the top.