Looking For Ways to Keep Warm This Winter? Comfort Food Is The Answer!


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Winter is a time for warm comfort food, hot chocolate and toasty fires.  If you are looking for a comforting meal, try one of the award winning recipes below from Taste of Home.

Cauliflower Soup: (Debbie Ohlhausen, Chilliwack, British Columbia)

1 medium head of cauliflower, broken into florets

1 medium carrot, shredded

¼ cup chopped celery

2 teaspoons chicken or vegetable bouillon cube

3 tablespoons butter

3 tablespoons of all-purpose flour

¾ teaspoon salt

⅛ teaspoon pepper

2 cups 2% milk

1 cup shredded cheddar cheese

½ to 1 teaspoon hot pepper sauce (optional)

Directions: In a dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce (if desired). Stir into the cauliflower mixture.

Zesty Horseradish Meatloaf: (Nancy Zimmerman, Cape May Court House, New Jersey)

4 slices of whole wheat bread, crumbled

¼ cup fat free milk

½ cup finely chopped celery

¼ cup chopped onion

¼ cup prepared horseradish

2 tablespoons Dijon mustard

2 tablespoons chili sauce

1 large egg, lightly beaten

1 ½ teaspoons Worcestershire sauce

½ teaspoon salt

¼ teaspoon pepper

1 ½ pounds lean ground beef (90% lean)

½ cup ketchup

Directions: Soak bread in milk for 5 minutes. Drain and discard milk. Stir in nine ingredients. Crumble beef over mixture and mix well.

Shape into a loaf in a 15x10x1 inch baking pan coated with cooking spray. Spread top with ketchup. Bake at 350 degrees until a thermometer inserted in the center reads 160 degrees, 45-55 minutes. Let stand 10 minutes before cutting.

Quick Chicken and Dumplings: (Lakeya Astwood, Schenectady, New York)

6 individually frozen biscuits

¼ cup chopped onion

¼ cup chopped green pepper

1 tablespoon olive oil

4 cups shredded rotisserie chicken

3 cans (14 ½ ounces each) reduced sodium chicken broth

1 can (4 ounces) mushroom stems and pieces, drained

1 teaspoon chicken bouillon granules

1 teaspoon minced fresh parsley

½ teaspoon dried sage leaves

¼ teaspoon dried rosemary, crushed

¼ teaspoon pepper

Directions: Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper.

Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer for 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

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