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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Tomato/Red Pepper Soup

Ingredients:
  • 1 Medium-large yellow onion, chopped

  • 1 32oz can chopped tomatoes

  • 1 15oz can chopped tomatoes

  • 2 whole peppers from a 16oz jar of roasted red peppers

  • 2 cups chicken broth

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 teaspoon dried marjoram

  • 1 tablespoon sugar

  • Salt

  • Pepper

Directions:

1.      In a large saucepan or stockpot, sweat the onions (cook over low heat with the lid on) in the butter and olive oil             until translucent, approx. 5 minutes. Do not allow onions to brown.

2.      Add all other ingredients except one cup of broth. Reserve the broth.

3.      Bring soup to boil, reduce to simmer for 10-15 minutes.

4.      Puree soup in a blender adding the reserved broth to thin if desired. Serve with a dollop of crème fraiche or Greek

         yogurt.

From the Kitchen of: Barb Phinney
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