| 15 | 16 | 17 | 18 | 19 |
| 1 | 30 | 60 | 90 | 120 |
|
Cheese & Potato Wild Rice Soup
Kim Toney
½
1
½
¼
1
cup wild rice, uncooked
½ cups water
pound bacon, cut into pieces
cup chopped onion
quart milk
carrot curls
2 (10 oz.) cans cream of potato soup,
diluted with 1 can liquid
(½ milk, ½ water)
2 ½ cups grated American cheese
Combine wild rice and water. Cook over low heat for 45 minutes. Drain; set aside. Fry bacon
and onion. Drain on towel. Place soup in large kettle and dilute. Stir in milk, bacon, onion,
cheese, and cooled rice. Stir until cheese is melted. Garnish with carrot curls.
Cheddar Cheese Soup
Joyce Mueller--recipe from her sister, DoLores Kounovsky
1
1
large onion
cup chopped celery
2 large potatoes, pared & cubed (3 c.)
3 cups milk
¼
¼
¾
2
cup butter or margarine
cup all purpose flour
teaspoon dry mustard
teaspoons Worcestershire sauce
cups chicken broth
3 cups shredded sharp cheddar cheese
(12 ounces)
¼ teaspoon pepper
salt (optional)
½ pound kielbasa sausage (optional)
2
2
medium carrots, chopped (1 cup)
Sauté onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and
Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and
mixture is bubbly. Stir in broth, carrots, and potatoes. Optional: add kielbasa sausage cut into
¼" slices, if you wish. Bring to boiling. Lower heat; cover; simmer, stirring occasionally, 25
minutes or until potatoes and carrots are tender. Add milk. Cook over medium heat until
ALMOST boiling; do not boil. Reduce heat to low; stir in cheese until melted. Add pepper
and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra
cheese.
Garden Potato Chowder
Kim Toney
4
cups potato slices
cup carrot slices
cup celery slices
cup chopped onion
½ cups water
1 chicken bouillon cube
pepper
1 cup milk
2 tablespoons flour
8 ounces Velveeta
½
½
¼
1
In a large saucepan, combine vegetables, water, bouillon cube, pepper; bring to a boil.
Reduce heat, cover, simmer 12-15 minutes until vegetables are tender. Gradually add milk to
flour, stirring until blended. Add flour to vegetables, stirring constantly until mixture boils and
thickens. Add Velveeta and heat until cheese is melted and chowder is hot.
1
7
Page
Quick Jump
|