Salad Ingredients:

• Romaine lettuce, 1 head for 4, 2 heads for 8
• Mandarin oranges, small can for 4, large can for 8
• 1/2 cup candied almonds, walnuts or pecans
• Optional: crumbled blue cheese

Dressing Ingredients:

• 1/4 cup white wine vinegar, or tarragon white wine vinegar
• 1/2 cup orange juice
• Juice of 1 lemon
• 2 tablespoons sugar
• 1 tablespoon poupon mustard
• 1 cup canola oil

Recipe Directions:

For dressing, combine all ingredients in a jar with tight fitting lid and shake.

For salad, mix ingredients in a large bowl, and toss with as much dressing as needed.  Save the rest for another time.

Makes 8-10 servings.

Use either an 8-inch square pyrex baking pan, or 7 x 11 size, or 9 inch round spring form cheesecake pan.

Ingredients:

Crust:

• 1 1/2 cups ground gingersnaps (about 30 Nabisco Gingersnap Cookies)
• 4 tablespoons melted butter
• 1/2 cup sugar

Filling:

• 2 8-ounce packages cream cheese
• 1/2 cup sugar
• 1 cup canned pumpkin puree
• 1 tablespoon Frontier Soups Pumpkin Spice Mix
• 1 teaspoon vanilla
• 2 eggs

Recipe Directions:

1. Heat oven to 325 degrees.
2. In food processor grind cookies to a fine crumb.
3. Drizzle in melted butter and sugar, process til moist and starts to clump.
4. Press crumb mixture into bottom and slightly up the sides of pan.
5. In medium bowl combine softened cream cheese and sugar, beat with electric mixer until smooth.
6. Add pumpkin, spices, vanilla, and blend.
7. Add eggs and blend thoroughly again.
8. Pour into crust. Bake 55 minutes or until almost set, but slightly soft.
9. Remove from oven, allow to cool, and refrigerate 4 hours or overnight.
10. Cut in squares to serve, or remove from springform pan and cut in wedges. Serve with whipped cream.

This recipe may be doubled for a crowd using two pans or a large baking pan. May need to bake 5 minutes longer.

Ingredients:

• 4 ounces cream whipped cheese at room temperature
• 4 ounces mascarpone at room temperature (or cool whip)
• 1/2 cup brown sugar
• 8 ounces pumpkin puree, canned pumpkin not pie filling
• 1 packet Frontier Soups Pumpkin Spice Mix
• 1/4 teaspoon salt
• Optional topping: 1/2 cup pecans, 1 Tablespoon maple syrup

Recipe Directions:

1. In a medium bowl blend together the cream cheese and mascarpone until smooth.
2. Add brown sugar, spice blend, pumpkin, and salt, and blend again until smooth.
3. Refrigerate until ready to serve.
4. Sprinkle nuts and top with zigzags of maple syrup, if desired.
5. Place dip in a bowl surrounded by apple slices, ginger snaps, biscotti, cinnamon crisps, vanilla wafers, or other sweet cracker or cookie.

Inventive Variation: Use as an inside filler layer in a spice cake!

A quickie version of hearty, peppery goulash prepared with ground beef, this new Homemade in Minutes soup makes a rustic meal in about 45 minutes. Gluten-Free

Ingredients:

Green lentils, potato, red and green bell pepper, carrot, onion, leek, paprika, carroway seed, marjoram and thyme. No added salt, preservatives or MSG.

Additions:

• 1 pound ground round
• 1 tablespoon oil
• 4 cups beef broth
• 1 10-ounce can tomatoes with green chilies
• 1 tablespoon worcestershire sauce
• Optional: a dollop of sour cream on each serving

Directions:

1. In a 4 quart pot heat oil over medium high heat.
2. Crumble and brown ground beef.
3. Add soup mix and stir for 1 minute.
4. Add broth, bring to a simmer and cover for 35 minutes.
5. Stir in tomatoes and Worcestershire, cover and continue to simmer for 15 minutes.
6. Serve in bowls with sour cream on top.

Serves 4 to 5. Freezes well if prepared ahead.

Variations:

Option 1: Serve on top of cooked wide egg noodles for a classic eastern European dish.

Option 2: For a soupier version that will serve more people, add 1 bottle beer and serve with crusty whole grain bread.

Goulash

Combine two favorite foods–apples and pancakes–made deliciously easy with Frontier Soups cornbread mix. The corn in the mix makes the texture hearty and crispy, not doughy and cakey like some pancakes. Top with maple syrup for a wonderful Fall breakfast, or lunch or dinner!

Apple Mixture:

Apple Pancakes

New for 2010 this soup is as thick and rich as chicken pot pie with carrots, peas, potatoes and white beans, and can be prepared for gluten free dining. Great for campers too!  Gluten-Free

Ingredients:

Dehydrated white beans, potato, onion, carrot, peas, celery, yellow pepper, thyme and sage. No added salt, preservatives or MSG.

Additions:

• 4 tablespoons butter
• 1 cup onion, chopped
• 1/4 cup flour or use cornstarch for gluten free
• 6 cups chicken broth
• 2-3 cups cooked chicken, cut up
• Freshly ground pepper

Biscuits for Dumplings (Optional)

For chicken and dumplings add biscuits at same time as the chicken to the top of the stew and simmer covered, spooning soup over the top of the dumplings occasionally.

Campers!

For easy campfire cooking just simmer broth with the soup mix and canned chicken for a hearty meal with biscuits.

Directions:

1. In a four quart pot melt butter and saute’ onion 5 minutes.
2. Add flour or cornstarch, stir continuously for 30 seconds to form paste.
3. Stir in broth, raise heat, and bring to a simmer. Stir until thickens.
4. Add contents of Colorado Campfire Chicken Stew mix and chicken.
5. Bring to a simmer again, cover and cook 30 minutes.
6. Serve this thick-as-pot pie soup with biscuits on the side!

Soup will thicken if made ahead, may want to add 1 or 2 cups more broth when serving.

Chicken Stew

Our International Collection top seller, this Hearty Meal Soup recipe is adapted for families. Tiny meatballs made with our whole grains seasoning and pastini make this favorite Italian soup meal a treat for weddings or everyday.

Ingredients:

Acini de pasta, whole grain bread crumbs, onion, carrot, celery, parsley, 5 pepper blend, oregano, nutmeg and bay leaf. No added salt, preservatives or MSG.

Additions:

• 1 tablespoon olive oil
• 1 medium onion, chopped, optional
• 1 pound turkey Italian sausage, about 4-5 links
• 2 egg whites, or 1 egg, beaten
• 10 cups chicken broth
• 1 head escarole, chopped, about 4 cups (may substitute 1 box frozen spinach)
• Shredded parmesan cheese, optional

Directions:

Preparing the meatballs:

1. Push the turkey sausage out of the casings, discard casings.
2. Use two knives and chop the whole grain breadcrumb/herb mixture and egg into the ground turkey.
3. Form small meatballs by hand, about 60. Set aside in refrigerator, or freezer, until ready to add the soup.
4. To form meatballs easily, keep a bowl of cold water nearby and dip fingers between rolling meatballs.

Preparing the soup:

1. In a 6-8 quart pot, saute’ onion in oil for 3-5 minutes or just stir in Little Italy Wedding Soup larger soup vegetable seasoning packet in oil for about 30 seconds.
2. Add broth and bring to boil.
3. Add meatballs and simmer 20 minutes covered, Bring soup back to boil and add the tiny pasta, and escarole.
4. Bring heat back to a simmer, cover and cook 10-15 minutes.
5. Serve with Parmesan cheese and crusty bread for a fine family dinner.

The peaches have been superb this summer in the Midwest. The local farmers at Farmers Markets are saying there’s about two weeks left of the best peaches. Our recipe for Peach Crisp features a thick crunchy layer of crisp on top made with oatmeal. The large size recipe below fills a 9 x 13 pan; serve it for dessert with ice cream and the leftovers for breakfast with cream. Use our Colorado Morning Oatmeal Breakfast mix for a short cut to the following recipe.

Peach Crisp Recipe Ingredients:

(Ingredients for 9 x 13 pan: See below for adaptation to fit an 8 x 8 inch pan.)

• 1 ½ cup flour
• 1 ½ cup oatmeal
• ½ cup white sugar
• ½ tsp salt
• ¾ cup softened unsalted butter
• (If you are using our Colorado Morning Breakfast Oatmeal mix, use the contents of the streusel packet and you won’t need the following additions.  Add the dried cranberries into the sliced peaches.)
• ½ cup brown sugar
• 1 Tbsp. cinnamon
• ¼ cup walnut nibs, optional

Recipe Directions:

1. Peel and slice 10 to 12 fresh peaches into baking pan.
2. Add 2 Tablespoons sugar, stir and set aside.
3. Place all dry ingredients into a medium bowl and stir to blend.
4. Use two knives and scissor slash the softened butter into the oatmeal mixture. Keep cutting until the mixture clumps and turns brown from the cinnamon.
5. Pat the mixture onto the top of the peaches.
6. Bake at 375 degrees for 45 minutes.
7. Serve hot with ice cream.

For a smaller crisp use the following proportions: 5 to 6 peaches, 1 cup flour, 1 cup oatmeal, 1/3 cup sugar, ¼ tsp. salt, ½ cup softened butter. Use the Colorado Morning streusel mixture or the same measurements above for brown sugar and cinnamon. You’’ll have a nice thick oatmeal crisp topping! We love it for cold for breakfast!

Peach Crisp

July’s heat calls for an easy summer salad.  This recipe is a variation on the classic Waldorf salad.  Orange dressing substitutes for the original mayonnaise, avocados make it summery, sunflower seeds add crunch and fit with the Mediterranean eating plan.  Chicken is optional, if having salad as the main course.  The following recipe will make ample portions for two main dish servings or 4 side salad servings.

Salad Ingredients:

• 1 large, crisp apple, cored and diced
• 3 stalks celery, sliced
• 4 to 6 ounces mixed greens
• 1 ripe avocado
• 1 cup walnuts, slightly chopped
• 4 ounces Blue cheese, crumbled
• 2 tablespoons sunflower seed
• About 1/2+ cup Orange Salad Dressing
• Optional: 1 to 2 cups chopped grilled chicken breast

Dressing Ingredients:

• 1/4 cup vinegar
• 2 teaspoons grated orange rind
• 1/2 cup orange juice
• Juice of 1 lemon
• 1/4 cup sugar
• 1/2 teaspoon each: dry mustard, salt
• 1 cup oil, either vegtable or canola

Dressing Directions:

1. Combine all ingredients in a 1 pint glass jar, make sure lid is securely attached and shake.
2. Use as needed to lightly coat salad greens.
3. May keep in refrigerator for weeks.

Salad Directions:

1. In a large bowl mix together, diced apple, celery and lettuce.
2. Cut avocado in half, scoop out green meat of avocado and cut up.  Add to apple mixture.  Toss lightly with dressing.
3. Toast walnuts for 3 minutes in skillet over medium heat until slightly browned and crisped.
4. Cool and add with blue cheese and sunflower seeds.
5. Toss and serve.

Recipe Ingredients:

• 1 package Roasted Garlic Spinach Dip
• 1 package of frozen chopped spinach
• 1 cup cottage cheese
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese

Roasted Garlic Spinach Dip Recipe Directions:

1. Thaw and drain spinach, press out excess moisture through a strainer and set aside.
2. In a medium bowl, blend cottage cheese, mayonnaise and Parmesan cheese with electric mixer until smooth.
3. Add contents of Dip Mix Seasoning packet.  Add thawed and drained spinach and stir well.
4. Cover and refrigerate one hour or longer.  Serve cold with fresh vegetables.

For a hot dip, spoon mixture into a small baking dish and bake at 350 degrees for 20 minutes.  Serve warm with crackers or pita chips.  MAKES 2 1/5 CUPS.

Optional Variation:

For a creamed spinach vegetable dish, follow recipe directions for a spinach dip but add 1/2 cup of milk or cream and bake in an 8-inch Pyrex or ceramic casserole for 30 minutes.

Spinach Dip