Broccoli Cheese Soup
Cook in 3 qts of water until tender:
3-4 large sliced carrots
1 lg. onion
3 or more sticks celery chopped with leaves
2-3 large diced potatoes
When tender add extra water to equal 3 quarts liquid
Add: 10-12 chicken bouillon cubes then taste (maybe too salty, plus cheese adds salt) or (start with 3 quarts chicken broth)
Sauce: Melt: 3/4 c. butter
Add 1 1/2 c. flour
Blend and add to soup
Stir in 16oz. cheese whiz
Add: 1 small pkg frozen peas
Add: 1 small pkg frozen broccoli or fresh
Use rolls for soup bowls
What to serve with this....
Ham slider sandwiches
Source: Robyn Rasmussen
a fine pear
FOOD IS ESSENTIAL TO LIFE...THEREFORE MAKE IT GOOD
Sunday, December 21, 2014
Wednesday, December 3, 2014
Cheeseburger Soup
Cheeseburger Soup
1/2 lb. beef ground
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 t. dried basil
1 t. parsley flakes
4 T. butter, divided
2 c. chicken broth
4 c. diced, peeled potatoes (1-3/4 lb)
1/4 c. flour
8 oz. American cheese, cubed 2 cups (Aunt Mary uses cheddar cheese)
1-1/2 c. milk
3/4 t. salt
1/4 to 1/2 t. pepper
1/4 c. sour cream
In a 3 quart saucepan, brown beef, drain set aside. In the saucepan saute onion, carrots, celery, basil and parsley in 1 T butter for 10 minutes. Add broth, potatoes, and beef bring to a boil. Reduce heat, cover and simmer 10-12 minutes until potatoes are tender.
In a small skillet melt remaining butter. Add flour. cook and stir for 3-5 minutes or until bubbly. Add to soup, bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat, blend in sour cream.
Yield: 2-1/4 qt. or 8 servings.
Source: Aunt Mary James
1/2 lb. beef ground
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 t. dried basil
1 t. parsley flakes
4 T. butter, divided
2 c. chicken broth
4 c. diced, peeled potatoes (1-3/4 lb)
1/4 c. flour
8 oz. American cheese, cubed 2 cups (Aunt Mary uses cheddar cheese)
1-1/2 c. milk
3/4 t. salt
1/4 to 1/2 t. pepper
1/4 c. sour cream
In a 3 quart saucepan, brown beef, drain set aside. In the saucepan saute onion, carrots, celery, basil and parsley in 1 T butter for 10 minutes. Add broth, potatoes, and beef bring to a boil. Reduce heat, cover and simmer 10-12 minutes until potatoes are tender.
In a small skillet melt remaining butter. Add flour. cook and stir for 3-5 minutes or until bubbly. Add to soup, bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat, blend in sour cream.
Yield: 2-1/4 qt. or 8 servings.
Source: Aunt Mary James
Sour Cream Chocolate Cake with Peanut Butter Frosting
Sour Cream Chocolate Cake with Peanut Butter Frosting
2 cups flour
2-1/2 c. sugar
3/4 c. unsweetened cocoa powder, preferably Dutch process
2 t. baking soda
1 t. salt
1 c. neutral vegetable oil (such as canola, soybean, vegetable blend)
1 c. sour cream
1-1/2 c. water
2 T distilled white vinegar
1 t. vanilla extract
2 eggs
Combine flour, cocoa powder, baking soda, salt. Whisk well. Add oil, sour cream, whisk to blend. Gradually beat in water blend vinegar, vanilla. Whisk in eggs and beat until well blended.
Cook at 350 degrees for 30-35 minutes.
3-8 inch cake pans
2-9 inch cake pans
Butter & line with parchment paper
Peanut Butter Frosting (makes 5 cups)
10 oz cream cheese at room temperature.
4 oz (1/2 cup butter or 1 stick) unsalted butter at room temperature
5 c. confectioners sugar, sifted (powdered sugar)
2/3 c. smooth peanut butter (prefer commercial brand)
Beat cream cheese, and butter until light and fluffy. Gradually add confectioners sugar 1 cup at a time. Mix thoroughly after each addition scraping down sides of bowl often. Beat medium speed until light and fluffy 3-4 minutes.
Source: Aunt Mary James
2 cups flour
2-1/2 c. sugar
3/4 c. unsweetened cocoa powder, preferably Dutch process
2 t. baking soda
1 t. salt
1 c. neutral vegetable oil (such as canola, soybean, vegetable blend)
1 c. sour cream
1-1/2 c. water
2 T distilled white vinegar
1 t. vanilla extract
2 eggs
Combine flour, cocoa powder, baking soda, salt. Whisk well. Add oil, sour cream, whisk to blend. Gradually beat in water blend vinegar, vanilla. Whisk in eggs and beat until well blended.
Cook at 350 degrees for 30-35 minutes.
3-8 inch cake pans
2-9 inch cake pans
Butter & line with parchment paper
Peanut Butter Frosting (makes 5 cups)
10 oz cream cheese at room temperature.
4 oz (1/2 cup butter or 1 stick) unsalted butter at room temperature
5 c. confectioners sugar, sifted (powdered sugar)
2/3 c. smooth peanut butter (prefer commercial brand)
Beat cream cheese, and butter until light and fluffy. Gradually add confectioners sugar 1 cup at a time. Mix thoroughly after each addition scraping down sides of bowl often. Beat medium speed until light and fluffy 3-4 minutes.
Source: Aunt Mary James
Aunt Mary's James Famous Pumpkin Fluff
Aunt Mary's James Famous Pumpkin Fluff
1-16 oz container frozen whipped topping, thawed
1-5oz pkg instant vanilla pudding mix
1-15oz can solid pack pumpkin
1 T pumpkin pie spice*
In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice.
Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Serve w/ Anna Ginger Swedish thins (Costco)
Source: Aunt Mary James
*Pumpkin pie spice
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg/allspice
1/4 t. .ground cloves
1-16 oz container frozen whipped topping, thawed
1-5oz pkg instant vanilla pudding mix
1-15oz can solid pack pumpkin
1 T pumpkin pie spice*
In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice.
Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Serve w/ Anna Ginger Swedish thins (Costco)
Source: Aunt Mary James
*Pumpkin pie spice
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg/allspice
1/4 t. .ground cloves
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