Recipes

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January Warm Comfort Food Recipes

Featured recipes for the month of January 2013

Turkey Pot Pie
Potato and Cheese Soup
Grandma's Honey Muffins Recipe
Warm Cinnamon Orange Cider

Turkey Pot Pie
      Prep: 40 minutes. Bake: 40 minutes + standing.    Yield: 12 Servings

Ingredients:
  • 2 medium potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch slices
  • 1 medium onion, chopped
  • 1 celery rib, diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups cubed cooked turkey
  • 2/3 cup frozen peas
  • 1/2 cup plus 1 tablespoon heavy whipping cream, divided
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 egg

Directions:

1.

In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender.

2.

Stir in flour until blended; gradually add broth.

3.

Bring to a boil; cook and stir for 2 minutes or until thickened.

4.

Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

5.

Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry.

6.

In a small bowl, whisk egg and remaining cream; brush over pastry.

7.

Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown.

8.

Let stand for 10 minutes before cutting.

 

To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each)

Originally published as Turkey Potpies in Taste of Home December/January 2008, p30


Potato and Cheese Soup
      Prep: 10 minutes. Cook: 20 minutes + standing.    Yield: 12 Servings

Ingredients:
  • 4 cups water
  • 2-1/2 cups chicken or vegetable broth
  • 5 cups diced peeled potatoes
  • 2 large carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 tablespoon chicken bouillon granules or 1-1/2 vegetable bouillon cubes
  • 2 celery ribs, finely chopped
  • 1 large sweet red pepper, finely chopped
  • 1 cup mayonnaise
  • 8 ounces process cheese (Velveeta), cubed
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup mashed potato flakes
  • 1/4 teaspoon pepper

Directions:

1.

In a Dutch oven, combine first six ingredients. Bring to a boil.

2.

Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender.

3.

Stir in celery and red pepper; simmer for 6-8 minutes or until tender.

4.

Reduce heat to low. Gradually stir in mayonnaise until blended.

5.

Add cheeses; stir until melted.

6.

Add potato flakes and pepper; mix well.

7.

Remove from the heat; let stand for 15 minutes.

 

For a lighter version try Makeover Potato Cheese Soup

Originally published as Potato Cheese Soup in Light & Tasty February/March 2004, p17


Honey

Honey is so versatile it has many uses. It can be used as a sweetener as a spread for breads, muffins and biscuits. Use it as a substitute for sugar when cooking. Or it is said to even have cosmetic and medicinal purposes!
If your recipe calls for less than 1/2 cup of sugar, omit sugar and use honey in its place. Remember honey is nearly twice as sweet as sugar, so don't substitute cup for cup.

Time is the most important healer of sore throats caused by viruses, but for relief of the irritating symptoms, try a spoonful of honey to soothe and coat your throat. Take a spoonful straight, as often as you need, to relieve the irritation. For added vitamin C, try mixing in orange, grapefruit or lemon juice. Be aware, of course, that honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for older children and adults.


Grandma's Honey Muffins Recipe
      Prep/Total Time: 30 minutes. Yield: 12 Servings

Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup 2% milk
  • 1/4 cup butter, melted
  • 1/4 cup honey

Directions:

1.

In a large bowl, combine the flour, sugar, baking powder and salt.

2.

In a small bowl, combine the egg, milk, butter and honey.

3.

Stir into dry ingredients just until moistened.

4.

Fill greased or paper-lined muffin cups three-fourths full.

5.

Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean.

6.

Remove from pan to a wire rack.

7.

Serve warm.

Originally published as Grandma's Honey Muffins in Taste of Home April/May 2007, p33


Warm Cinnamon Orange Cider
      Servings: 8

Ingredients:
  • 4 cups apple cider
  • 2 cups orange juice
  • 2 tablespoons red cinnamon candies
  • 1-1/2 teaspoons whole allspice
  • 1 tablespoon plus 1-1/2 teaspoons honey

Directions:

1.

Heat all ingredients except honey to boiling; reduce heat.

2.

Cover and simmer 5 minutes.

3.

Remove allspice.

4.

Stir in honey.

5.

Serve warm

Betty Crocker 2008 Celebrate Annual Recipes
General Mills, Minneapolis, Minnesota 2004


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