Cheddar Cheese and Ale Soup

February 24, 2015 Leave a Comment

 

Cheddar Cheese and Ale Soup

Cheddar Cheese and Ale Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Cheddar Cheese and Ale Soup Recipe

 

Cheddar Cheese and Ale Soup

4 strips bacon

2 Tbsp. butter

½ of a small yellow onion, diced

¼ cup white flour

4 cups Kitchen Basic chicken broth

1 bottle ale

6 oz. cheddar cheese

White pepper

 

In a saucepan, fry the bacon.  Remove with a slotted spoon and allow to drain on paper towels.  Discard half of the oil.

Add the butter and the onion to the pan, sautéing over medium heat for 5 minutes.  Sprinkle in the flour and, stirring constantly, cook for 3 more minutes.

Add the broth, ale, cheese and pepper, reheating gently but thoroughly.  Ladle into bowls and garnish with the crumbled bacon.

 

(Recipe for Cheddar Cheese and Ale Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Vegetarian Red Bean Chili

February 3, 2014 Leave a Comment
Vegetarian Red Bean Chili

Vegetarian Red Bean Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great.  It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else.  I top bowls with shredded cheddar cheese.

           Connie Barnett                                                                 Athens, Georgia

 

Vegetable Red Bean Chili Recipe

Vegetarian Red Bean Chili

1 can (16 oz.) red beans, rinsed and drained

2 can (8 oz. each) no-salt-added tomato sauce

2 cups water

1 can (14 ½ oz.) diced tomatoes, undrained

1 package (12 oz.) frozen vegetarian meat crumbles

1 large onion, chopped

1 to 2 Tbsp. chili powder

1 Tbsp. ground chili

2 garlic cloves, minced

1 tsp. pepper

½ tsp. salt

½ tsp. cayenne pepper

Sour Cream and shredded cheddar cheese, optional

 

In a 4 quart slow cooker, combine all ingredients.  Cover and cook on low for 5-6 hours or until heated through.  Serve with sour cream and cheddar cheese, if desired.              6 servings (2 quarts)

 

(Recipe for Vegetarian Red Bean Chili was on www.tasteofhome.com, 2014)

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Seafood Crepes Bearnaise

June 13, 2013 Leave a Comment
Seafood Crepes Bearnaise

Seafood Crepes Bearnaise

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“This family favorite is a great treat on chilly nights.  It’s warming and has so much flavor in every bite.  I like to serve it with a tossed salad and rolls.”

                Kristy Barnes-Armstrong                                                              Marysville, Washington

               

Seafood Crepes Bearnaise Recipe

Seafood Crepes Bearnaise

1 cup 2% milk

3 eggs

3 Tbsp. butter, melted

¾ cup flour

¼ tsp. salt

Filling:   2 envelopes béarnaise sauce

½ lb. bay scallops

2 tsp. butter

½ lb. cooked small shrimp, peeled, deveined a chopped

1 cup imitation crabmeat

1 cup (4 oz.) shredded cheddar cheese

In a small bowl, combine milk, eggs and butter.  Combine flour and salt; add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

Heat a lightly greased 10 inch nonstick skillet over medium heat; pour ¼ cup batter into the center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Prepare béarnaise sauce according to package directions.  Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque.  Add the shrimp, crabmeat and béarnaise sauce; heat through.  Set aside ½ cup filling.

Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up.  Place in a greased 9×13 inch baking dish.  Spoon reserved filling over top; sprinkle with cheese.  Bake, uncovered, at 350 F. for 10-15 minutes or until heated through and cheese is melted.     5 servings

 

(Recipe for Seafood Crepes Bearnaise was in tasteofhome.com)

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Beer Muffins with Cheddar Cheese and Dill

March 8, 2013 Leave a Comment
Beer Muffins with Cheddar Cheese and Dill

Beer Muffins with Cheddar Cheese and Dill

I was looks through the Newsday, Thursday March 7, 2013 – and I came across this recipe for Beer Muffins with Cheddar Cheese and Dill.  I haven’t made it – so I don’t know have the muffins taste – but it sounds good – so here goes.

I served my beer muffins with some cream of tomato soup.  They would have been equally good with chili or a beef and beer stew.

Beer Muffins with Cheddar Cheese and Dill Recipe

Beer Muffins with Cheddar Cheese and Dill

2 cups unbleached all-purpose flour

2 Tbsp. packed light brown sugar

2 tsp. baking powder

¾ tsp. salt

1 cup lager-style beer

6 Tbsp. unsalted butter, melted and cooled, divided

1 cup shredded Cheddar cheese, divided

1 ½ Tbsp. finely chopped fresh dill

Preheat the oven to 375 F.   Coat a 12-cup muffin tin with non-stick cooking spray.

Whisk together the flour, brown sugar, baking powder and salt in a large mixing bowl.  Stir in the beer and 4 tablespoons of melted butter until a rough dough forms.  Stir in ¾ cup cheese and dill.  Divide the batter among the muffin cups.  Drizzle the remaining 2 tablespoons of butter over muffins.  Sprinkle the remaining ¼ cup of cheese on top.

Bake at 350 F. for about 18 minutes until the muffins are golden and toothpick inserted into the center of muffins comes out dry.

Cool in the pan for 5 minutes, invert onto wire rack, let cool another 5 minutes and serve warm.

12 muffins

(Recipe for Beer Muffins with Cheddar Cheese and Dill was in the Newsday paper, March 7, 2013)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chicken Soufflé

January 7, 2013 Leave a Comment
Chicken Souffle

Chicken Souffle

This is a recipe that my sister gave me years ago.  It is a favorite.  (From 1998)

Chicken Soufflé/Alice Kopcik/The Greco Family “Cook”Book

Chicken Soufflé

4 cups chicken, cooked and diced (may substitute ham or turkey)

¼ cup onion, chopped

½ cup celery, chopped

½ cup mayonnaise

Salt and pepper, to taste

Pepperidge Farms Stuffing Mix, to cover bottom of pan

2 eggs

1 ½ cups milk

1 can Cream of Mushroom Soup (may substitute chicken soup)

1 cup Cheddar cheese

Mix cooked chicken, onions, celery, mayonnaise, salt and pepper as for a salad.  Grease 13×9” pan and spread bread crumbs in a thin layer.  Spread chicken salad over bread crumbs.  Beat together eggs and milk.  Pour over chicken mixture.  Let stand ½ hour.  Pour undiluted cream of mushroom soup over the top.

Cover with foil and refrigerate overnight.  Bake 325 F. for 50 minutes covered.  Remove foil and add grated cheddar cheese.  Bake 10 minutes more until cheese melts.  Cut and serve.

(Recipe for the Chicken Soufflé was in the Greco Family “Cook”Book. Alice Kopcik, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Herb-Baked Fish

January 6, 2013 Leave a Comment
Herb-Baked Fish

Herb-Baked Fish

Herb-Baked Fish/Ann Marie VanOostendrop/The Greco Family “Cook”Book 

Herb-Baked Fish

1 ½ cups chicken bouillon, hot

½ cup rice, uncooked regular

¼ tsp. Italian seasoning

¼ tsp. garlic powder

1 (10 oz. pkg.) broccoli, frozen, thawed and drained

1 can fried onions

1 Tbsp. Parmesan cheese

1 Lb. (any kind) fresh fish fillets

Paprika, to taste

Cheddar cheese, as desired

Combine hot bouillon, rice seasoning, and garlic powder in an 8×12” baking dish.  Bake uncovered for 10 minutes.  Top with broccoli, ½ can onions and Parmesan cheese.  Place fish (I usually use Orange Roughy or Haddock) diagonally down center of dish, sprinkle with paprika, and bake covered 375 F. for 20-25 minutes.  Loosen rice with fork, top with cheddar cheese and the rest on the onions.  Bake 3 more minutes (uncovered) until golden brown.

(Recipe for the Herb-Baked Fish was in the Greco Family “Cook”Book, Ann Marie VanOostendrop, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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