A favorite of everyone in my family! We usually call this "Cheese Soup," but because this recipe is so versatile, you can sneak in lots of vegetables and picky eaters will never know! We love to serve this in bread bowls. An easy way to make bread bowls is with Rhodes Frozen White Bread... while the dough is still cold, I cut each loaf into 3 pieces, then bake them after they have thawed and risen. Delish!
3 or 4 C baby carrots
3 or 4 stalks celery, diced
1/3 C onion
1 small head of cauliflower
2 or 3 C broccoli
1 1/2 C butter (3 cubes)
1 1/2 C flour
3 quarts water
4 T chicken bouillon
1 lb. Velveeta cheese, cut in chunks
In a large pot, barely cover the vegetables with water. Cook until tender. Don't drain. Mash them up a little bit or blend them in a blender. (I usually blend mine, but not all at once... it will take a few batches of blending.) Set aside. In a separate large pot, mix together the butter and flour over low heat, as in making a white sauce. Gradually add 3 quarts of water and chicken bouillon. Stir until thickened. Add cheese; stir until melted. Add veggies and heat through.
This soup freezes well. You can make it ahead of time and keep it simmering in a crockpot.
Sister Kjar's Meatloaf
Meatloaf:
2 lbs lean ground beef
1/2 lb breakfast sausage (i.e. Jimmy Dean, or other brand, usually packaged in a plastic wrap tube)
3/4 tsp salt
3 eggs, beaten slightly with a fork
1 C Stove Top stuffing mix
Sauce:
2 T butter
1 C chopped onions
1 can tomato soup
1 tsp Worcestershire sauce
a dash of pepper
1/4 C water
Saute onion in butter until tender. Add soup, Worcestershire sauce, pepper, and water. Simmer for 5-10 minutes to allow flavors to blend.
Mix beef, sausage, salt, eggs, stuffing, and half of the sauce mix from above with hands until blended. Press into muffin tins. Mix 1/4 C brown sugar with 2 T prepared mustard and spoon over meatloaf.
Bake meatloaf at 350 until internal temperature reaches 165 (about 20-30 minutes). Spoon remaining sauce over meatloaf as a garnish. (NOTE: If baking meatloaf in a large meatloaf pan or bread pan, bake for about 90 minutes until internal temperature reaches 165.)
Enjoy!
2 lbs lean ground beef
1/2 lb breakfast sausage (i.e. Jimmy Dean, or other brand, usually packaged in a plastic wrap tube)
3/4 tsp salt
3 eggs, beaten slightly with a fork
1 C Stove Top stuffing mix
Sauce:
2 T butter
1 C chopped onions
1 can tomato soup
1 tsp Worcestershire sauce
a dash of pepper
1/4 C water
Saute onion in butter until tender. Add soup, Worcestershire sauce, pepper, and water. Simmer for 5-10 minutes to allow flavors to blend.
Mix beef, sausage, salt, eggs, stuffing, and half of the sauce mix from above with hands until blended. Press into muffin tins. Mix 1/4 C brown sugar with 2 T prepared mustard and spoon over meatloaf.
Bake meatloaf at 350 until internal temperature reaches 165 (about 20-30 minutes). Spoon remaining sauce over meatloaf as a garnish. (NOTE: If baking meatloaf in a large meatloaf pan or bread pan, bake for about 90 minutes until internal temperature reaches 165.)
Enjoy!
Parmesan Baked Potatoes
6 T butter, melted
3 T grated parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise
Pour butter into a 9x13 baking pan. Sprinkle parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered at 400 for 40-45 minutes or until tender. Serves 8.
3 T grated parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise
Pour butter into a 9x13 baking pan. Sprinkle parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered at 400 for 40-45 minutes or until tender. Serves 8.
German Pancake
1 stick butter
6 eggs
1 C flour
1 C milk
1 tsp salt
Preheat the oven to 425. When the oven is heated, put the butter into a 9x13 pan and place it in the oven. In a blender, mix the eggs, flour, milk, and salt. When the butter has melted, carefully pour the egg mixture into the pan. Bake 15 to 20 minutes or until the pancake is puffed up and lightly browned. It will flatten slightly after it comes out of the oven. Serve with strawberry or raspberry jam, or with maple syrup.
Honey Whole Wheat Bread
David and I have been making this bread since the early days of our marriage. Over the years, we have altered the recipe a little bit (thanks to our expert bread maker, my mom!) We love it! Nothing makes the house smell better. This is the ultimate comfort food for me.
4 C whole wheat, ground into flour
1 C potato flakes
3 T wheat gluten
3 T dough enhancer
2 T yeast
1 1/2 T salt
3 1/2 C very warm water
1/2 C oil
1/2 C honey
** 1/2 C hot cereal, cooked in 2 C water for 20 minutes, then cooled
5 or 6 C flour
**Do this before you start the recipe.
Mix whole wheat flour, potato flakes, gluten, dough enhancer, yeast, and salt. Add warm water and mix. Add oil, honey, and cooked cereal. Mix on medium speed for about 1 minute, taking time to scrape down the sides of the bowl. Add white flour until dough pulls away from the bowl. Mix for about 8 minutes, or if kneading by hand, knead for about 10 minutes. Turn dough onto flour surface and divide into 4 equal pieces. Shape into loaves and place in greased bread pans. Cover and let rise for about 20 minutes. Bake at 375 for 25-27 minutes, or until loaves are a golden brown and sound hollow when tapped. Remove from pans and cool on a wire rack.
4 C whole wheat, ground into flour
1 C potato flakes
3 T wheat gluten
3 T dough enhancer
2 T yeast
1 1/2 T salt
3 1/2 C very warm water
1/2 C oil
1/2 C honey
** 1/2 C hot cereal, cooked in 2 C water for 20 minutes, then cooled
5 or 6 C flour
**Do this before you start the recipe.
Mix whole wheat flour, potato flakes, gluten, dough enhancer, yeast, and salt. Add warm water and mix. Add oil, honey, and cooked cereal. Mix on medium speed for about 1 minute, taking time to scrape down the sides of the bowl. Add white flour until dough pulls away from the bowl. Mix for about 8 minutes, or if kneading by hand, knead for about 10 minutes. Turn dough onto flour surface and divide into 4 equal pieces. Shape into loaves and place in greased bread pans. Cover and let rise for about 20 minutes. Bake at 375 for 25-27 minutes, or until loaves are a golden brown and sound hollow when tapped. Remove from pans and cool on a wire rack.
Frosted Lemonade
This recipe is a copycat of Chick-Fil-A's delicious treat.
1 1/2 C bottled lemon juice (Chick-Fil-A uses the Sunkist brand that comes in a green bottle)
1/2 C sugar
2 1/2 C water
vanilla ice cream
Add lemon juice and sugar to pitcher, and stir until the sugar is dissolved. Add water and stir until well mixed. Refrigerate for at least 1 hour to chill. Add 1 C chilled lemonade and 2 C (about 4 scoops) ice cream to blender. Pour into cup and for a little flair, garnish with a lemon slice.
1 1/2 C bottled lemon juice (Chick-Fil-A uses the Sunkist brand that comes in a green bottle)
1/2 C sugar
2 1/2 C water
vanilla ice cream
Add lemon juice and sugar to pitcher, and stir until the sugar is dissolved. Add water and stir until well mixed. Refrigerate for at least 1 hour to chill. Add 1 C chilled lemonade and 2 C (about 4 scoops) ice cream to blender. Pour into cup and for a little flair, garnish with a lemon slice.
White Sauce (a basic beginner base)
This recipe can be used as a base for a million different things: Potato Soup, Macaroni and Cheese, Clam Chowder, Turkey Tetrazzini, Tuna and Hard Boiled Eggs over Rice and Chow Mein Noodles... lots of possibilities.
1 cube butter
1/2 C flour
1 tsp salt
pepper to taste
4 C milk
Melt butter in pan. Stir in flour. Gradually add milk, salt and pepper. Stir constantly over medium heat until thickened.
1 cube butter
1/2 C flour
1 tsp salt
pepper to taste
4 C milk
Melt butter in pan. Stir in flour. Gradually add milk, salt and pepper. Stir constantly over medium heat until thickened.
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