Rural Missouri - January 2018 - 27
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Nichols Career Center provides career and
technical education to students from 11 area
high schools in the Jefferson City region.
Cheesy Ham Chowder
10 bacon strips, cooked until crisp
1 large onion, chopped
1 cup carrots, diced
3 tablespoons ﬂour
3 cups milk
1-1/2 cups water
2-1/2 cups potatoes, cut into small cubes
15-1/4-ounce can whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
12 ounces cheddar cheese, shredded
2 cups fully cooked ham, cut into small cubes
In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain; dice and set aside. In the
bacon drippings, saute the onion and carrots until tender. Stir in the ﬂour until
blended. Gradually add in the milk and water. Bring to a boil; cook and stir for
2 minutes or until thickened.
Add the potatoes, corn, chicken bouillon granules and pepper. Reduce heat;
simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese
and ham; heat until cheese is melted. Stir in diced bacon and serve while hot.
Wintry Day Tomato Soup
2 medium onions, peeled and halved
1/2 cored and seeded red sweet pepper, optional
2 large garlic cloves, peeled
1-1/2 tablespoons olive oil
Two 28-ounce cans whole peeled tomatoes in puree
1/8 teaspoon allspice
1/8 teaspoon pepper
1/8 teaspoon red pepper ﬂakes
1-1/2 tablespoons sugar
1 to 2 teaspoons balsamic vinegar, to taste
1/4 cup heavy cream
Salt and pepper to taste
Heat the oven to 400 degrees. Spray a large glass baking dish with cooking
spray. Add the onions, red sweet pepper, if desired, and garlic to the dish.
Drizzle the olive oil over the vegetables, then stir until well coated. Thoroughly drain the tomatoes, reserving the juices. Add the drained tomatoes, allspice,
pepper and red pepper ﬂakes to the dish, stirring until they are coated with the
oil. Sprinkle the sugar over top, but do not stir.
Place the dish on the middle oven rack. Roast, stirring two or three times, for
50 to 60 minutes, until the tomatoes have cooked down and the onions are soft
and browned. Let cool slightly. If any onion pieces look too dark or dry, discard
them at this time.
Place the tomato mixture into a blender or food processor. Add the reserved
juice from the canned tomatoes. If the blender is small, process only half the
mixture, then repeat. Blend until mixture is completely smooth.
Put the blended mixture in a medium-sized stainless steel or enamel-coated
pot. Stir in the cream and balsamic vinegar to taste. Taste and add salt and
pepper, if desired. Serve while hot.
Beef Vegetable Soup
2 tablespoons olive oil
1 pound boneless beef chuck, cut into 1-inch pieces
1 large yellow onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 red-skinned potatoes, scrubbed but unpeeled, cut into chunks
28-ounce can crushed plum tomatoes, with juice
10-ounce can green beans, with juice
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
1-1/2 quarts water
In a large saucepan over medium-high heat, warm 1 tablespoon of the olive oil.
Working in batches, add the beef and cook, stirring occasionally, until browned.
Transfer to a plate; set aside.
Add the remaining olive oil to the saucepan and reduce the heat to medium.
Add the onion, carrots and celery; cover the pan and cook, stirring occasionally, until the onion is softened, about 5 minutes. Return the beef and any
juices from the plate to the pan.
Add 1-1/2 quarts water to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 1 hour. Add
potatoes, tomatoes with juice and the green beans, stirring to combine. Simmer
until the beef and the potatoes are tender, about 20 to 25 minutes.
Stir in the parsley and season with salt and pepper to taste and serve.
JANUARY 2018 | RURALMISSOURI.COOP