Prepared by Chef Brian Richter
Butternut Squash and Apple Soup
Ingredients:
1 cup Shirley J Universal Sauce
4 cup water
½ tsp. Shirley J Chicken Bouillon
4 cup cooked butternut squash (blended smooth)
1 cup apple sauce (blended smooth)
¼ cup brown sugar
¼ tsp. nutmeg
¼ tsp. cinnamon
Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce, and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Next add the rest of the ingredients and simmer for 5 minutes.
Farfalle pasta with sundried tomatoes and peas
Ingredients:
1 cup Shirley J Universal Sauce
4 cup water
1 tsp. Shirley J Chicken Bouillon
½ tsp. garlic powder
½ tsp. black pepper
4 cup cooked farfalle pasta
1 cup frozen peas
6 strips of bacon (cooked and crumbled)
1 cup Parmesan cheese
½ cup sun-dried tomatoes (cut into small strips)
Directions:
In a saucepan on medium heat, combine water, Shirley J Universal Sauce, garlic powder, black pepper, and Shirley J Chicken Bouillon. Allow it to simmer and thicken, then add the peas, bacon, tomatoes, and pasta; stir gently. Serve, garnishing with Parmesan cheese.
Cheesy asparagus and rice
Ingredients:
2 cup long grain rice
3½ cup water
1 Tbsp. butter
1 cup Shirley J Universal Sauce
4 cup water
1 cup fresh asparagus, chopped
16 oz processed American cheese
Directions:
In stock pot add rice, water and butter; bring to a boil. Turn heat to low and cover for 15 minutes, until tender. Remove from heat, drain.
In a large sauce pan combine water and Shirley J Universal Sauce, bring to a slow boil, add asparagus, and cheese. Simmer until cheese is melted, remove from heat. Gently stir asparagus mixture into rice. Cover and let stand for 5 minutes. Serve hot.
