Knutson's Kitchen - Radio Broadcast

Apple and Butternut Squash Soup
Butternut Squash-Parsnip Soup with Thyme
Kennedy Beef
Escalloped Potatoes and Ham
Pantry Soup
Crock Pot Venison
Sauerkraut Soup
Easy Rarebit

Bon Appetit! David

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Chef Knutson

Apple and Butternut Squash Soup
as mentioned by Larry Meiller

1 butternut squash (approx. 1 lb.)

3 tart green apples (Granny Smith), peeled, cored, coarsely chopped

1 medium onion, coarsely chopped

1/4 tsp. rosemary

1/4 tsp. marjoram

3 cans chicken broth

2 cans water

2 slices white bread

salt

pepper

1/4 cup heavy cream

1 Tbsp. fresh parsley, chopped

Cut squash in half, peel, seed, and cut into chunks. Combine squash, apples, onion, herbs, broth, water, bread, salt and pepper in heavy saucepan. Bring to boil and simmer uncovered for 45 minutes. Puree mixture in blender until smooth, 2 cups at a time. Return pureed soup to saucepan, bring to a boil, and reduce heat until ready to serve. Just before serving, blend in cream. Garnish each bowl with chopped parsley.

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Butternut Squash-Parsnip Soup with Thyme
from "Bon Appetit," October, 1997

3 Tbsp. butter

1 butternut squash, (2 lb.) unpeeled, halved lengthwise, seeded, cut into 8 pieces

1 lb. parsnips, peeled, cut crosswise into 2-inch pieces

1/4 cup water

1 onion, halved, thinly sliced

2 tsp. minced fresh thyme

4 cups canned low-salt chicken broth

cup half and half

Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up in roasting pan. add parsnips and 1/4 cup water to pan. Cover with foil; bake at 375° until vegetables are very tender, about 50 minutes. Cool vegetables. Melt remaining 2 tablespoons butter in heavy skillet. Add onion and thyme; saute until onion is tender, about 10 minutes. Remove from heat. Scrape squash pulp into processor (discard seeds); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper.

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Kennedy Beef
A "dump and stir" recipe from the 60's - still good in the busy 90's!

2 lb. beef round cut into 1" cubes (or use venison)

1 pkg. dry onion soup mix

1 can cream of mushroom soup

pepper

1/2 cup dry red wine

2 cans mushrooms, drained

Place beef in casserole with onion soup mix, mushroom soup and a good sprinkle of pepper. Bake, covered, for 2 1/2 hours at 250o F. Stir. Cover and bake 30 minutes more. Add wine (up to 1 cup if you want more wine flavor) and mushrooms. Bake, uncovered, for 1 hour. Serve with noodles or rice.

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Escalloped Potatoes and Ham
called in by Susan in Wausau

5 potatoes, peeled and sliced

1 cup diced ham

2 cans cream of mushroom soup

3/4 can milk

garlic powder (generous amount)

onion powder " "

Place in casserole. Bake at 350°, covered for 1 hour and uncovered for 1 1/2 hours.

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Pantry Soup
called in my Carol in Oconomowoc

1 can split pea soup