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Hudson’s Cheddar Cheese Soup Recipe

October 2nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsbutter, unsalted
  2. 1 1/2cupsonions, finely chopped
  3. 1cupcelery, finely diced
  4. 1 1/2cupscarrots, finely diced
  5. 1/2cupflour
  6. 1tablespooncornstarch
  7. 1/8teaspoonpaprika
  8. 1/8teaspoonbaking soda
  9. 3cupswhole milk
  10. 3cupschicken stock
  11. 2lbs sharpaged cheddar cheese, shredded
  12. salt
  13. pepper, fresh ground, to taste
  14. Angostura bitters
  15. parsley, chopped, to garnish

DIRECTIONS

  1. Heat the butter in a stockpot over medium high heat until foamy.
  2. Add the onion, celery, and carrot.
  3. Saute until the onion is softened and translucent.
  4. Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
  5. Cook, stirring constantly, for 2 minutes.
  6. Add the milk & chicken stock.
  7. Whisk until smooth.
  8. Heat, stirring often to prevent milk from burning on bottom of pot.
  9. When the carrot is soft, remove the pot from the heat.
  10. (At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
  11. Add the cheddar cheese, stirring to thoroughly combine.
  12. The heat of the soup will melt the cheese.
  13. Stir until the cheese is fully integrated and no distinct bits remain.
  14. Add salt and pepper to taste.
  15. Ladle into bowls.
  16. Top each bowl with a dash of Bitters and a sprinkle of parsley.
  17. Serve crusty Sourdough bread alongside.

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Ham & Cheese Salad Sandwich Spread Recipe

October 2nd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Ham & Cheese Salad Sandwich Spread Recipe

INGREDIENTS

  1. 2cups choppedcooked ham
  2. 2cups shreddedcheddar cheese
  3. 1/2cupmayonnaise
  4. 1tablespoonprepared mustard
  5. bread or crackers, for serving

DIRECTIONS

  1. Combine all ingredients in a food processor and pulse until blended.You may need to stir a little more by hand to make sure that the mayo and mustard are blended in thoroughly.
  2. Serve on bread or crackers.

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Rick’s Crock Pot Smothered Steak Recipe

October 2nd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3lbsbeef round steak
  2. 1 (10 1/2 ounce)canbeef gravy, Franco American
  3. 1 (10 1/2 ounce)cancream of mushroom soup
  4. 1 (10 1/2 ounce)canwater
  5. 1/2onion, sliced(thinly)
  6. 1 (2 ounce)packageonion soup mix
  7. 1 (8 ounce)jarmushrooms (optional)

DIRECTIONS

  1. Mix gravy, soup, and water in a bowl. Place all ingredients except mushrooms in crock pot. Cook on low 6 to 8 hours. Add mushrooms during the last half hour. Add Kitchen Bouquet to color if gravy is too pale.
  2. Serve gravy over rice or mashed potatoes.
  3. Variations:
  4. Use 1 can mushroom gravy in place of mushroom soup.
  5. Use cream of celery soup in place of mushroom soup.

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Oriental Barbecue Flank Steak Recipe

October 2nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4-1 1/2flank steaks
  2. 3/4cupbarbecue sauce(regular,spicy or favorite)
  3. 3tablespoonssoy sauce
  4. 1/4cupgreen onions, sliced
  5. 2tablespoonssesame seeds, toasted
  6. 1garlic clove, minced
  7. 1/4teaspoonground ginger

DIRECTIONS

  1. Score steak with knife on both sides.
  2. Mix together remaining ingredients and pour over steak.
  3. Cover; marinate in refrigerator several hours or overnight, turning once.
  4. Place steak on greased rack of broiler pan or on a greased grill.Cook uncovered 15 to 20 minutes or until desired doness, turning and brushing with sauce mixture for the last 10 minutes.
  5. To serve, carve steak across the grain, with knife slanted, into thin slices of steak to be more tender.

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Delphene’s Protein Bar Recipe

October 2nd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3 1/2cupsrolled oats
  2. 1 1/2cupspowdered milk
  3. 1tablespooncinnamon
  4. 1cupmaple syrup
  5. 1/4cupvanilla whey protein powder
  6. 1largeegg
  7. 1 1/4cupsorange juice
  8. 1teaspoonvanilla extract
  9. 1cupdried fruit, chopped

DIRECTIONS

  1. Preheat oven to 325 degrees and line 7 X 11 inch baking pan with waxed paper.
  2. Mix all ingredients thoroughly.
  3. Spread onto pan, press cutting lines into make 10 pieces. Bake for 15 minutes until golden brown. Cut apart, then cool and wrap.
  4. Store airtight at room temperature for up to two weeks.

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