Ice Cream Milk Shakes

Cancer patients who are undergoing treatment are frequently in need of easy-to-drink high protein meals, and these shakes fill the bill quite nicely. They can use a cheap ice cream since they're added to milk and have other flavor ingredients to help them out. Also, the powdered milk is a welcome protein boost. You can make the up ahead of time and put in the refrigerator for an easy snack. This is also a good base recipe to experiment with for different flavors. These are not meant to take the place of liquid meals like Boost or Ensure, but they are a nice addition or short-term replacement for a quick change of pace.

All shakes are made with a base of 2 cups milk and 1/2 cup powdered milk and the ice cream flavor of choice (at about 3/4 cup)

Place in a blender and blend well for 30 seconds or so.
Then, depending on what flavor you want, add the following into the blender and blend until smooth. Pour up and store in the refrigerator. You'll need to shake or stir the mixture well before pouring into a glass.

If wanting banana/vanilla:
3 scoops vanilla ice cream
1/2 cup vanilla yogurt
1-2 bananas (cut into chunks)
1 tsp vanilla
1/4 tsp nutmeg

If wanting peanut butter/banana:
3 scoops vanilla ice cream
1 banana (cut into chunks)
1/2 cup peanut butter
1 tsp vanilla
Pinch nutmeg

If wanting cinnamon/chocolate:
3 scoops chocolate ice cream
2 tbsp chocolate syrup
1 tsp vanilla
1/2 tsp cinnamon

If wanting peach:
3 scoops vanilla ice cream
1/2 cup peach yogurt
2/3 cup peaches (canned is fine)
1 tsp vanilla
1/4 tsp cloves
1/4 tsp allspice

If wanting peanut butter/chocolate:
2/3 cup smooth peanut butter (Don't use crunchy unless you want to strain it)
3 scoops chocolate ice cream
3 tbsp chocolate syrup

If wanting strawberry:
3 scoops strawberry ice cream
1/2 cup strawberry yogurt
2/3 cup strawberries
1 tsp vanilla

Cream of Mushroom Soup

INGREDIENTS:

24 oz Sliced fresh mushrooms (any combination of types; should equal about 12 cups mushrooms)
4 cups Chicken broth
1 cup Onion, chopped
1/4 tsp Thyme
1/4 tsp Marjoram
6 tbsp Margarine
1/3 cup All-purpose flour
1/2 tsp Salt
1/2 tsp Black pepper
16 oz Half-and-half (no substitutions)
3 tbsp Sherry

DIRECTIONS:

1. In a large heavy stockpot, cook mushrooms in the broth with onion, marjoram and thyme until tender, about 15 minutes. Stirring occasionally. With a stick blender, puree musrooms. If you like you can puree until smooth or leave some mushrooms whole.

2. In a separate saucepan, melt the butter, whisk in the flour until smooth. Reduce heat to low and cook stirring constantly for 5-7 minutes. The roux should be blonde. Add the salt, pepper, half and half and mix well. Pour into stockput with the mushroom puree. Stirring constantly, bring soup to a boil and cook until thickened.

3. Adjust seasonings to taste, and add sherry.

Serves: About 10 cups when pureed.

Sweet Potato and Apple Bisque

INGREDIENTS:

2 tbsp olive or canola oil
3 tbsp butter
2 med-large onions, diced
2 stalks celery, chopped
1 clove garlic, minced
4 lbs sweet potatoes, peeled and cut into 1-inch cubes
3 (14-16 oz) Granny Smith apples, cored, peeled, cut into 1-inch cubes
8 cups chicken stock
2 cups water (if needed)
3 cups apple juice
1 1/2 cup milk
4 oz cream cheese (room temperature)
1 tsp thyme
1 tsp basil
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp black pepper

DIRECTIONS:

1. In a large stockpot over medium high heat, melt butter and olive oil. When hot, add onions and celery and saute until onions are soft. Add garlic and saute another 1-2 minutes, stirring.

2. Add sweet potatoes, apples, spices, salt, pepper, chicken stock and enough water to cover the potatoes. Bring to a boil, reduce heat and simmer, covered, 15 minutes. Add apple juice and continue simmering for another 5-10 minutes or until potatoes are very soft.

3. Cool slightly. With an immersion blender, puree soup. Add cream cheese and milk and continue to puree soup until smooth.

Serves 20-24 cups (Recipe can be halved and/or frozen.)