Fuel Resources

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roots vegetables grown by
Stephen Wood

Fuel Resources is all about eating well. It came about after sharing food with friends recovering from an illness or coping with a family emergency.

I love soup and try to have some in the freezer throughout the cooler months for a quick lunch. Some of my favorite soup recipes, along with other family favorites, can be found here. If you try some of these recipes please comment and let me know what you think.

 

Bonzo Cake

I found the recipe for Murphy’s Bonzo Cake many years ago in the Atlanta paper, but never made it. After we had it at Murphy’s, my husband, who is an adventuresome cook, decided to try making it. The first recipe he used didn’t call for a water bath, but he prefers this later version with … Continue reading “Bonzo Cake”

Butternut Squash Soup

1 small butternut squash: peel, cut in half, remove seeds, and cut into 1 inch cubes (4-5 cups of cubed squash) 1/2 lb carrots peeled and cut into 1 inch pieces 1 onion peeled and cut into 1 inch chunks 2 large Granny Smith apples peeled and cored, cut into 2 inch cubes 4-5 cups … Continue reading “Butternut Squash Soup”

Chicken Pot Pie

This recipe was given to me at a bridal shower (and that was a long time ago). It has stood the test of time for 27+ years and is still one of our favorites, especially in the winter. Ingredients 2 cans home style Veg All (drained) 1 can cream of celery soup 1 cup buttermilk … Continue reading “Chicken Pot Pie”

Collards and White Bean Soup

This recipe was shared with me by a fellow cancer survivor, Angela Ellison Schlosser, who I met at a Wind River Cancer Wellness retreat in the fall of 2012. It was published in Cook for Your Life. Collards and greens are high on lists of foods that are anti-cancer agents (just one of the benefits of … Continue reading “Collards and White Bean Soup”

Eggnog

A Variation on the New York Times Cookbook Recipe for Eggnog 12 eggs separated (We have pasteurized the eggs when serving this to someone whose immune system shouldn’t be exposed to raw eggs. We are very careful about using fresh eggs whether we pasteurize them or not) 1 cup granulated sugar 1 cup bourbon (cheap) … Continue reading “Eggnog”

Lentil Soup

1 ½ cups dried lentils 1 bouillon cube (vegetable bouillon works fine) 1 (160z) can whole tomatoes 1 large onion diced 1 carrot diced 4 medium potatoes cubed 1 bay leaf 1 clove garlic crushed 6 cups water Combine all ingredients in a large pot, bring to a boil, reduce to simmer and cover. Cook … Continue reading “Lentil Soup”

Louise Baxter’s Fruit Crisp

We had to get a new stove and I asked friends for an easy to bake recipe using fresh blueberries. My college friend Louise Baxter shared her recipe for a fruit crisp. It was just as easy and yummy as Louise said it would be. We served it warm with vanilla ice cream which she … Continue reading “Louise Baxter’s Fruit Crisp”

Minestrone Soup

(A variation from Southern Living) 1 (16 oz) can of whole tomatoes 1 (15 oz) can of red kidney beans 1 (15 oz) can of northern beans 1 cup diced carrot 1 cup diced celery 1 cup shredded cabbage 1 cup chopped onions 1 (10 oz) package of chopped frozen spinach dried basil, rosemary, oregano … Continue reading “Minestrone Soup”

Pasta and White Bean Soup

I think this recipe came from the Atlanta Journal Constitution (my copy was cut out of a newspaper). Unlike most soups I make which improve by “resting” overnight in the frig to allow the flavors to more fully develop, this one is quick, easy, and tastes good as soon as it is assembled. I soaked … Continue reading “Pasta and White Bean Soup”

Quick (and wimpy) chili

1 lb. ground turkey 1 large onion diced1 clove garlic crushed 2 (8 oz) cans tomato sauce1  (15oz) can dark kidney beans undrained 3-4 Tablespoons chili powder Brown turkey, onions, and garlic in large Dutch oven. Add other ingredients and ½ -1 cup of water (less water, thicker chili) and bring to a low boil. … Continue reading “Quick (and wimpy) chili”

Simple Granola

We got this recipe from the More with Less cookbook many years ago. We eat it as cereal, stir it into yogurt, and use it for a quick snack. Combine in a large mixing bowl: 2 cups whole wheat flour 6 cups rolled oats (old fashioned, not quick cooking) 1 cup coconut 1 cup wheat … Continue reading “Simple Granola”

Spanakoptia

This recipe is often used in my family for extended family dinners, holidays, and any time I need to contribute to a cover-dish meal. If you haven’t ever used phyllo, do not be intimidated by it. Ingredients 1 large onion 1 sleeve/tube of thawed phyllo dough 5 eggs 24 oz of feta cheese (I use … Continue reading “Spanakoptia”

Tomato Bisque

This recipe is super easy and quick to make. If you want it to be extra rich (and yummy),  use half and half instead of milk. 1 onion diced 2 cans condensed tomato soup 2 cans diced tomatoes, 14.5 oz each 1 1/2 cups milk (or half and half) 1 8oz package of cream cheese … Continue reading “Tomato Bisque”