SOUP RECIPE - 666
POTATO
SOUP
6 potatoes, peeled & cut into bite size pieces
2 onions, chopped
1 carrot, pared & sliced
1 stalk celery, sliced
4 chicken bouillon cubes
5 c. water
1 tbsp. salt & pepper
1/3 c. butter
1 (13 oz.) can evaporated milk
Put all ingredients except evaporated milk in crock pot.
Cover and cook on low
10 to 12 hours or on high 3 to 4 hours.
Stir in milk during last hour.
SOUP RECIPE - 667
MUSIC
CITY
BEER
CHEESE
20 oz. extra sharp cheese
2 cloves garlic
7 oz. bottle beer
1/8 tsp. salt
Hot sauce to taste
Grate cheese and garlic.
Add remaining ingredients; mix well until blended
real good.
The mixture will be soft.
Will harden in the refrigerator.
Serve with crackers, celery sticks, etc.
SOUP RECIPE - 668
CREAMED
ONIONS
3 pts. pearl onions, peeled
3 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. freshly grated nutmeg (or ground)
1/4 c. chopped fresh parsley (or dried)
Bring 4 quarts salted water to boil in large saucepan.
Add onions and cook until tender, 7 to 10 minutes, drain.
Melt butter in large saucepan over low heat.
Add flour and cook 2 minutes.
Increase heat, gradually whisk in milk. Bring to boil, reduce heat and simmer until thickened, 5 minutes.
Season with salt, pepper and nutmeg.
(Can be made ahead.
Cover and refrigerate sauce and onions separately up to 24 hours.
Reheat sauce over low heat.
Stir in onions and parsley; heat through.
Preheat broiler.
Pour onions into flameproof casserole dish.
Broil about 4 minutes, until onions are bubbly and lightly browned.
Makes 10 servings.
|