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Tortellini-Basil Soup

    This soup is sure to warm you up on a cool fall day in Lost Creek.

    Ingredients:

    • 4 c canned low-sodium chicken broth, undiluted

    • 9 oz fresh cheese-filled tortellini, uncooked

    • 15-oz can cannellini beans, drained

    • 1 c chopped tomato

    • ½ c shredded fresh basil

    • 2 T balsamic vinegar

    • ¼ t sea salt

    • 1/3 c freshly grated Parmesan cheese (for garnish)

    • 1 ½ t freshly ground pepper (for garnish)

    Instructions:

    1. Bring broth to a boil in a large Dutch oven or equivalent pot.

    2. Add tortellini and cook for 6 minutes or until tender.

    3. Stir in beans and tomato.

    4. Reduce heat and simmer 5 minutes or until thoroughly heated.

    5. Remove from heat and stir in basil, vinegar and salt.

    6. Ladle soup into individual bowls and sprinkle evenly with cheese and pepper.

    Notes:

    • Vegetarian friendly

    Contributed by LaJoyce Kraus (member)

    Kahlua Bundt Cake

      Updated: Sep 1, 2023

      This is a delicious cake and very moist.

      Ingredients:

      • 1 yellow cake mix

      • 4-serving size instant chocolate pudding mix

      • 3/4 c Kahlua

      • 4 eggs

      • 1 c vegetable oil

      • ½ c water

      Instructions:

      1. Preheat over to 350 degrees.

      2. Grease and flour a bundt cake pan.

      3. Mix all ingredients together and pour into a prepared pan.

      4. Bake for about 45 minutes.

      Notes:

      • Vegetarian friendly

      Contributed by Martha Richardson (member)

      Beef Fillets with Orange Cream

        Updated: Sep 1, 2023



        Ingredients

        • four 6- to 8-ounce beef tenderloin steaks

        • ½ t cracked pepper (optional)

        • 1 c whipping cream

        • 2 T orange marmalade

        • 1 to 2 T prepared horseradish

        • Garnish: orange rind curls

        Instructions:

        1. Sprinkle steaks with pepper, if desired.

        2. Grill the steaks over medium-high heat (350 to 400 degrees) for four to six minutes with the grill lid down.

        3. Sauce: Bring whipping cream, marmalade and horseradish to a boil in a skillet over medium-high heat, stirring constantly. Reduce heat and simmer, stirring often, 5 minutes or until thick.

        4. Serve sauce immediately with the steaks.

        5. Garnish if desired.

        Contributed by LaJoyce Kraus (member)

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