Week of:

Week of 1/10/2000

Roasted Corn and Pepper Soup

1 16 oz. pkg. frozen whole kernel corn
1 Tbls. olive oil
2 cups chopped onions
1 1/2 cups seeded, coarsely chopped red sweet peppers (about 2)
4 (14 1/2 oz.) cans chicken broth
1/2 tsp. dried thyme, crushed
1/8 to 1/4 tsp. ground red pepper
1/3 cup all purpose flour
1/2 cup whipping cream
Fresh thyme sprigs (optional)

Thaw frozen corn and pat dry with paper towels. Preheat oven to 450 degrees. Line a baking sheet with foil. Spread the corn in prepared pan. Roast corn in oven, uncovered, for 10 minutes, then stir. Continue to roast about 10 minutes more until golden brown, stirring once or twice. Remove pan from oven; set aside. (This step may be skipped if you are pressed for time, however roasting intensifies the corn’s flavor).

In a 4 quart Dutch oven heat oil. Cook onions and red sweet peppers in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add 3 cans of the broth, the roasted corn, thyme and the ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Soup may be refrigerated at this point 2 days ahead. When ready to serve, warm, thicken with broth and flour mixture and add cream.

If serving right away: In a screw-top jar combine remaining 1 can broth and the flour; cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir cream into soup; heat through. Ladle soup into soup bowls. Garnish with fresh thyme.


Pineapple-Banana Sundaes

3 Tbls. unsalted butter
1/4 cup (packed) light brown sugar
1/2 lb. cored fresh pineapple, cut into 1 inch chunks (to save time, use chunks already cut-up in salad section
2 Tbls. orange liqueur
Pinch of cinnamon
2 medium bananas, quartered lengthwise and cut into 1 inch pieces
1 pint vanilla ice cream

Melt the butter in a medium non-reactive skillet. Add the brown sugar and cook over moderately high heat, stirring, until melted. Add the pineapple and stir occasionally until the sauce is bubbling and lightly coats the fruit, about 3 minutes. Stir in the orange liqueur and cinnamon and cook for 2 minutes longer. Add the bananas and toss until heated through, about 1 minute. Serve warm over vanilla ice cream.

Southwestern Chicken Potpie

1 Refrigerated prepared pie crust
3/4 cup chicken broth
1 boiling potato (about 1/2 lb.)
1/2 cup each: 1/2 in. slices of carrot
1/2 in. slices of celery
1 Tbls. minced shallot
2 Tbls. all-purpose flour
3/4 cup milk
1 cup grated jalapeno Monterey Jack (about 1/4 lb.)
2 cups diced cooked chicken

Preheat the oven to 425 degrees.
Make the filling: In a saucepan bring the broth to a boil, add the potato, peeled, cut into 1/2 inch cubes, the carrot, the celery and the shallot and simmer the mixture for 10 to 15 minutes or until the vegetables are tender. In a small bowl whisk together the flour and the milk, stir the flour mixture slowly into the vegetable mixture, and simmer, stirring until it is thickened. Remove the pan from the heat and stir in the cheese, chicken and seasonings. Stir until cheese melts and then transfer to a 1 1/2 qt. shallow baking dish. Roll out dough 1/4 inch thick on a lightly floured surface and arrange over the filling. Crimp the edge. Make several slits in the center of the crust. Bake the potpie in the middle of the oven for 30 minutes, or until the top is golden. Serves 5 or 6.