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DIOCESAN NEWS
02/01/08
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Crawfish, Corn and Potato Soup
Butter flavored vegetable spray as needed
2 slices bacon, precooked and minced
1 cup onion, diced
2 teaspoons garlic chopped
1 - 1 1/2 teaspoon Creole seasoning
2 bay leaves
1 (15 ounce)can low sodium chicken broth
5 cups water
4 drops liquid crab boil, just 4 drops!
1 teaspoon basil
1 (14 ounce) can sweet kernel corn, undrained
2 (14 ounce) can potato soup
1 (14 ounce) can cream of celery soup
1 pound peeled crawfish tails
In a large sauce pot, sauté first five ingredients, until onions become translucent. Add liquids and bring to a boil. Add remaining ingredients blending well, reduce heat and simmer for 10 minutes or until 160 degrees. Serve with oyster crackers or captain wafers.

Chicken Tortilla Soup
Flavored vegetable spray as needed
1 pound boneless skinless chicken breast, cut into 1 inch pieces
1/2 teaspoon cumin
1 1/2 teaspoon light chili powder
2 cup water
1 (15 ounce) can low sodium chicken broth
2 (14 ounce) can condensed chicken soup
1 1/2 cups prepared thick and chunky salsa, mild, medium or hot as you like
1 1/2 cups light cheddar or mexi-style cheese
12 ounces baked tortilla chips
Bring a large sauce pan up to medium high heat, spray with vegetable spray. Season chicken with cumin and chili powder. Sear in pan until nearly done, add liquids and bring to a boil. Add soup, blending well and add salsa, reduce heat and simmer 10 minutes. Serve with cheese and tortilla chips.

Crab Meat Dip
1 pound crab meat, serimi or blue
½ teaspoon Tony’s seasoning
5 dashes Tabasco
2 teaspoon lemon juice
2 teaspoon Worcestershire
2 drops liquid crab boil
1/3 cup green onions, chopped
3 (8 ounce) packages, softened lower fat cream cheese
Mix first seven ingredients together and allow to marinate in the refrigerator for 15 minutes. Preheat oven to 375 degrees. Mix in cream cheese until blended well. Place in vegetable sprayed oven able dish and bake for 15 - 17 minutes or until browned on top. Serve with crackers or crostini.

Texas Taco Soup
(make Texas Taco Dip by simply deleting the water)
1 pound ground chuck
1 large onion, chopped
1 (15 ounce) can light kidney beans, undrained
2 (15 ounce) cans ranch style beans, undrained
1 (15 ounce) can Mexican style kernel corn, undrained
1 (15 ounce) can mild rotel tomatoes, undrained
1 (15 ounce) can tomato sauce
1 1/2 cup water
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch-style dressing mix
In a large sauce pot brown ground beef, rinse and drain. Place pan over high heat and caramelize (brown) meat, add onions, stirring often. Add beans and bring to a boil. Add remaining ingredients, stirring to combine well. Bring to up to a simmer for 15 minutes. Enjoy with sides such as baked tortilla chips, shredded light cheese, shredded lettuce, chopped tomatoes or salsa, sour cream, jalapenos and or green onions. By not adding the water you can use it as a hot dip also.

Corn and Crab Bisque
3 cans evaporated skim milk
1 (10 ounce) can creamed corn
1 (15 ounce) can condensed cream of chicken soup
1 (15 ounce) can condensed cream of mushroom soup
1 (7 ounce) can sliced mushrooms, undrained
1/2 pound serimi crab meat*, broken up
2 drops liquid crab boil, just 2 drops!
4 tablespoons green onions, chopped
In a large sauce pan bring milk up to a boil and add corn and soups. Bring to a simmer and add crab meat and crab boil (not too much). Garnish with green onions. *Use ½ pound cooked shrimp for a shrimp and corn bisque.

Yummy Blueberry Crisp
Butter flavored vegetable spray as needed
5 cups blueberries, frozen or fresh
1/3 cup sugar
1/3 cup splenda sugar product
1 Tablespoon margarine
1/3 cup light “buttery” spread (Smart Balance)
1 cup uncooked rolled quick oats
1/3 cup flour
1/2 cup brown sugar
3/4 teaspoon cinnamon
Put berries in a generously sprayed baking pan. Sprinkle with sugar and splenda. In a medium bowl mix remaining ingredients until crumbly and sprinkle evenly over berries. Spray top with buttery spray and place in a preheated 350 degree oven until slightly brown and bubbly. Cut into squares and arrange on a platter.

St. Dominic’s chef offers quick
tasty recipes for Super Bowl fans
By Kara Kimbrough
       JACKSON – Super Bowl enthusiasts seem to be divided into two camps – dyed-in-the-wool football fans and non-fans that delight in the day’s party more than the game.
       If friends and fans are gathering at your house next Sunday to celebrate Super Bowl XLII, it’s time to finalize the game plan and food spread for one of the biggest snack occasions of the year. Whichever team your crowd is rooting for, you’ll want to offer plenty of good food to get them through the game.
       If time is at a premium, consider serving easy-to-prepare food items that will please your guests while allowing you time to watch the game.
       St. Dominic’s Hospital Executive Chef Tony Harris offers a key piece of advice: “Keep it simple so you can enjoy the day, too.”
       Many of Harris’ recipe selections – ranging from dips to hearty soups to easy-to-eat desserts – are simple and easy to prepare and can be stirred up before the opening kickoff.        Most are designed to get you in and out of the kitchen in a hurry with great-tasting results.
       “Our busy lives keep us stretched to the limit at times, often causing us to purchase prepared food when having guests over or not taking the time to entertain,” Harris said.        “These are recipes that can be prepared before the game that will result in some quick and tasty entrees and desserts.”
       Harris suggests setting up a soup bar, along with a variety of chips, crackers and breads, so that guests can serve themselves during the game. Soups are not only easy to prepare, but warm and filling, he said.
       “Soups are exactly what we need during this time of the year and they are perfect for serving during a football game. Everyone is usually hungry, but they want something that can be held in one hand while they are watching the game,” Harris said. “A bowl of thick soup is hearty and delicious and can easily be eaten along with crackers or bread,” Harris said.
       “Serving a variety of recipes will offer something for everyone. These soups are simple but filling, so they will please every guest. Plus, the recipes make a large quantity so guests will feel free to come back for seconds.”
       Harris’ Super Bowl menu starts with a creamy crabmeat dip, which can be lightened by using low-fat dairy products instead of the high-fat versions. This dip is a good replacement for guacamole, a dip he says is “loaded with fat.” He added if a hostess is determined to serve guacamole, the fat can be reduced by substituting light sour cream without sacrificing the taste or texture.
       Harris said his recipe for Texas Taco Soup can also be transformed into a winning dip recipe. Simple delete the water and mix the remainder of ingredients to create a hot and spicy appetizer that’s great served with corn or nacho chips.
       Multi-colored pasta and grain-based salads, slices of healthy homemade breads with slices of low-fat meats and cheeses, vegetable trays with lighter dips – these and more heart-healthy choices are great choices for game festivities, Harris said.
       Harris’ “Yummy Blueberry Crisp,” a deceptively-healthy dessert that looks and tastes great, can be cut into squares that guests can pick up and eat without a fork .
       Now, get set for the kick-off with a winning game plan and some of these creations.

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