Heartland Cuisine: CFI drive-thru benefit


On Sunday, Nov. 20, the Center for Independence Foundation will host its annual benefit dinner and open house.

The benefit dinner is from 11:30 a.m. to 1 p.m. at 550 Arizona Ave. N.W., in the Industrial Park in Huron.

This year the Open House will be a drive thru benefit, and a freewill donation will be accepted for the dinner. Last year was such a great success that they are doubling the amount of meals available.

You may also bid on home made crafts on Montgomeryagency.hibid.com. The auction opened on Nov. 1 and will run until closing on Nov. 20.   

When attending the dinner, please enter the parking lot on the north side and drive around the building to the large garage doors on the south side where there will be workers to welcome you.

The benefit dinner serves not only as an opportunity to enjoy a delicious roast beef dinner, but also as an opportunity to meet some of the people supported and staff from the agency. Everyone is welcome to attend this event.

Proceeds from the dinner go to the Center for Independence Foundation, where they are used to fund grants that create opportunities for people to become active members of their community. In recent years, the Foundation has funded grants designed to create and foster relationships by bringing community members together with those served by CFI.  

Every Year, CI teams up with the Huron Middle School for an in school activity called Lead for Life.  This event helps students become familiar with different types of disabilities and disability related issues. Other grant funds have been used to help fund items in the community such as a sensory garden called the “Backyard Project” located at the State Fairgrounds.

CI invites everyone to attend their drive-thru benefit dinner on Sunday, Nov. 20, and learn more about the people we support on our website at www.cfindependence.com.

Please consider donating to the Foundation by mailing your donation to CFI Foundation, 258 Third St. S.W., Huron, S.D. 57350.

Lasagna Soup
    ½ pound of ground beef
    ½ pound of Italian sausage
    1 large, diced onion    
    Minced garlic to taste
    15 ounces tomato sauce or tomato soup
    14.5 ounces of petit diced tomatoes
    32 ounces of beef broth
    1 red or green bell pepper (optional)
    2 cups sliced mushrooms (optional)
    2 teaspoons dried basil
    2 teaspoon dried parsley
    ½ teaspoon salt
    ½ teaspoon black pepper
    Shaved or grated fresh Parmesan cheese to taste
    6 ounces dried lasagna noodles

Cook meat, onion, and garlic over medium high heat until cooked. Drain and place in crockpot. Add all remaining ingredients except pasta. Cover and cook on low for 5-6 hours.

Break the lasagna into bite size pieces and stir in. Cover and cook for 30 minutes.

Spoon into bowls and top with:
    1 Tablespoon Ricotta cheese
    Mozarella and parmesan cheese
    Fresh basil and parsley (optional)

Slow Cooker Ravioli
    1 pound hamburger or sausage
    25 ounces frozen ravioli
    25 to 18 ounces spaghetti sauce
    1 small onion chopped
    1 clove garlic minced
    14.5-ounce can Italian-style diced tomatoes
    ½ teaspoon Italian seasoning
    Salt and pepper to taste
    ¼ cup Parmesan cheese
    1 cup shredded mouncezarella

Brown hamburger and add onion, garlic and tomatoes. Simmer for 5 minutes. Add spaghetti sauce, Italian seasoning, salt and pepper and let simmer 5 minutes

Place 1 cup of sauce on the bottom of 5- to 6-quart slow cooker. Add half of the frozen ravioli, half the remainder of sauce and then repeat.

Sprinkle with cheese.

Cook on low 4 hours until ravioli is tender.

Swiss Chicken Casserole
    6 chicken breast filets
    6 slices of Swiss cheese
    1 can cream of mushroom soup
    ¼ cup milk
    2 cups herb stuffing mix
    ½ cup butter

Spray crockpot with cooking oil spray. Arrange chicken breasts on the bottom of the crockpot. Top with cheese slices, layering as necessary. Combine soup and milk, and stir well. Spoon soup mixture over cheese and sprinkle with stuffing mix. Drizzle melted butter over the stuffing mix. Cook on low for 6-8 hours.

Green Enchilada Chicken
    2.5 pounds rotisserie chicken
    2 Tablespoons butter
    2 Tablespoons olive oil
    1 onion chopped
    1 green pepper chopped
    4-ounce can green chilis
    28-ounce can green enchilada sauce
    24 ounces chicken broth
    1 can cream of chicken soup
    2 cans northern beans
    1 cup half and half (or heavy cream)
    2 cups Monterey Jack cheese
    8 ounces cream cheese, cubed and softened     
    4 ounces green salsa (salsa verde)

In a 6-quart slow cooker add chicken, green enchilada sauce, and chicken broth, cream of chicken, and white beans.

Melt butter and olive oil in a large pan on medium high heat. Add peppers and onions and cook until onions are translucent about 5 minutes. Mix in green chili’s, cumin, chicken, and cubed cream cheese.

Reduce heat to medium low cook with lid on until cream cheese softens completely.

Add chicken mixture to crock pot and cook on low for 6 to 8 hours.

Add Jack cheese, cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted.

Add hot sauce or additional salsa to taste. Delicious topped with avocado, cilantro, green onion, and sour cream. Serve and enjoy!

White Chicken Chili
1 pound chicken breast
1 white onion, diced
2 can of white northern beans, drained
1 can whole kernel corn, drained
1 10-ounce can of Rotel, drained
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin    
1 teaspoon chili powder
½ teaspoon cayenne pepper
1 32-ounce container of chicken broth
8-ounce block cream cheese
¼ cup Half & Half or heavy cream

In a bowl, combine salt, pepper, cumin, chili powder, cayenne pepper, and garlic powder. Place chicken breasts in bottom of slow cooker and sprinkle seasonings on top. Add beans, corn, Rotel, and chicken broth. Cover and cook on low for 6-8 hours. Shred chicken and add cream cheese and Half & Half. Cook another 15 minutes on High and serve with your favorite toppings.

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