Kuhn's Market - Recipes

Ingredients: 10.75 ounce can cream of chicken soup 10.5 ounce can French onion soup 1 packet au jus gravy mix 1/2 cup water   4 cubed steaks   To thicken gravy:   3 tbsp. cornstarch   3 tbsp. cold water   Preparation: Combine the cream of chicken soup, French onion soup, au jus gravy mix and 1/2 cup water in a 6-quart slow cooker. Stir well.    Put 4 cubed steaks into gravy mixture and make sure it is coated well.    Cover slow cooker and cook steak on low for 6-8 hours.     To Thicken Gravy: In a small bowl, whisk together the cornstarch and cold water. Stir mixture into crock pot. You do not need to remove the cubed steaks to do this. Turn the setting to high and cook for 30 minutes until gravy is thickened. Then serve and enjoy!

  Ingredients:   1 tablespoon olive oil 1 small onion, chopped 2 garlic cloves, minced 2 ½ cups chicken broth 2 – 4 oz cans diced green chilies 1 ½ teaspoons ground cumin ¼ teaspoon cayenne pepper ½ teaspoon dried oregano ½ teaspoon paprika Juice from ½ of a small lime Salt and pepper to taste 2 – 15 oz cans great northern beans 1 cup corn 2 heaping cups of cooked chicken, shredded   Preparation: Heat olive oil in a large pot over medium-high heat. Add onion and saute until softened. Add garlic and cook for 30 seconds.  Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste. Drain and rinse beans in a strainer.  Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth.  Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 min...

Ingredients: 8 bacon strips 1 lb. ground sirloin 1/2 cup breadcrumbs 1 tablespoons parsley 1 large egg 1 teaspoon salt 1 teaspoon chili powder 1 tablespoon canola oil 1 cup barbecue sauce 1/2 cup water 2 tablespoons bourbon Preparation: Heat oven to 400°F. Place uncooked bacon and onion into a food processor and chop until bacon and onion are finely ground. Combine ground beef, bacon and onion mixture, breadcrumbs, egg, parsley, chili powder and salt in large bowl and mixing thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake for 15 minutes. Combine the barbecue sauce, water and bourbon in a saucepan and heat. Stir to mix the sauce together. Add in the cooked meatballs and allow them to simmer in the sauce before serving. Enjoy!

Ingredients: Large head broccoli crowns cut into florets and diced 3 cups grated Hoffman Super Sharp Cheese 1/2 cup chopped carrots 1/2 cup chopped celery 1/4 cup diced onion One cup water 3 cups milk 1/3 cup all-purpose flour One cup chicken broth One teaspoon salt 1/4 teaspoon pepper Preparation: In a saucepan or pot cook the broccoli, carrots, celery and onion in the water for about 5 minutes, or until the vegetables are tender. Set the vegetables aside, do not drain. Gradually stir one cup of milk into the flour, add the flour mixture to the cooked vegetables along with the remaining milk, broth, salt and pepper. Cook the soup over medium heat while stirring it until it is slightly thickened and bubbly. Cook it one minute more, then allow the soup to cool slightly. Place the soup over medium heat again and stir in the cheese until it melts. Serve the soup with crusty Italian bread from the bakery for a great lunch or light dinner.