French Cheddar Soup

February 17, 2015 Leave a Comment

 

French Cheddar Soup

French Cheddar 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…

 

 French Cheddar Soup Recipe

 

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

 

Finely chop the onion, green pepper, celery and carrots.  Grate the cheese.

Heat the butter in a soup pot.  Sauté the vegetables on medium for 10 minutes, stirring frequently.  Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture.  Pour in the sherry and chicken broth.  Bring the mixture to a boil, stirring constantly.  Add the cheese and stir until it melts.  Drizzle in the milk, stirring all the time.  Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley.  Salt and pepper the soup to taste.  Ladle the soup into bowls, garnish with the parsley and serve.          6 servings

 

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Hot ‘n’ Spicy Flank Steak

May 29, 2014 Leave a Comment

 

Hot 'n' Spicy Flank Steak

Hot ‘n’ Spicy Flank Steak

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

www.tasteofhome.com

 

With its flavorful marinade, this flank steak makes a succulent meal.  I received this recipe from a friend, and it’s a family favorite ever been since.

             Julee Wallberg                                                                 Salt Lake City, Utah

 

Hot ‘n’ Spicy Flank Steak Recipe

Hot ‘n’ Spicy Flank Steak

3 Tbsp. brown sugar

3 Tbsp. red wine vinegar

3 Tbsp. sherry of reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. canola oil

1 ½ tsp. crushed red pepper flakes

1 ½ tsp. paprika

1 ½ tsp. chili powder

1 ½ tsp. Worcestershire sauce

¾ tsp. seasoned salt

¾ tsp. garlic powder

¾ tsp. dried parsley flakes

1 beef flank steak (1 ½ Lb.)

 

In a large bowl, combine the first 12 ingredients.  Pour 1/3 cup marinade into a large resealable plastic bag; add steak.  Seal bag and turn to coat; refrigerate for 1-3 hours, turn the steak over every hour.  Cover and refrigerate remaining marinade for basting.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium 160 F.; well-done, 170 F.), basting frequently with remaining marinade.  Let stand 5 minutes before slicing.  Thinly slice steak across the grain.               6 serving

 

(Recipe for Hot ‘n’ Spicy Flank Steak was on www.tasteofhome.com, 2014)

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Snow Peas & Beef Stir-Fry

October 19, 2013 Leave a Comment

 

Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               

 

Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)

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Grilled Huli Huli Chicken

June 21, 2013 Leave a Comment
Grilled Huli Huli Chicken

Grilled Huli Huli Chicken

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

www.tasteofhome.com

 

I got this grilled chicken recipe from a friend while living in Hawaii.  It sizzles with the flavors of brown sugar, ginger and soy sauce.  Huli means “TURN” in Hawaiian.

                Sharon Boling                                                                   Coronado, California

 

Grilled Huli Huli Chicken Recipe

Grilled Huli Huli Chicken

1 cup packed brown sugar

3/4 cup ketchup

¾ cup reduced-sodium soy sauce

1/3 cup sherry or chicken broth

2 ½ tsp. minced fresh gingerroot

1 ½ tsp. minced garlic

24 boneless skinless chicken thighs (about 5 lbs.)

 

In a small bowl, mix the first six (6) ingredients.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable plastic bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.          12 servings

(Recipe for Grilled Huli Huli Chicken was in tasteofhome.com)

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