SOUPER-SUPPERS: CHEESEBURGER SOUP From Kim Hawk 1/2# Lean Ground Beef 3/4 cup onion, chopped 3/4 cup shredded carrots 3/4 cup diced celery 3 cups chicken broth 1/4 cup flour 1-1/2 cups milk 1/4 tsp. black pepper 1 tsp. dried basil 1 tsp. dried parsley flakes 4 Tbsp. butter, divided 1/4 cup sour cream 4 cups peeled and diced potatoes 1/2# Velveeta cheese, cubed 3/4 tsp. salt Brown beef, drain & set aside. Saute onion, carrot, celery, basil & parsley flakes in 1 Tbsp. butter until vegetables are tender, but not brown (about 10 minutes). Add broth, potatoes & beef. Bring to a boil. Reduce heat; cover & simmer 10-12 minutes until potatoes are tender. In another small skillet, melt remaining butter. Add flour; cook & stir 3-5 minutes. Add to soup. Bring to a boil. Cook & stir 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper; cook & stir until cheese melts. Remove from heat.Blend in sour cream, just before serving. Makes 10-12 servings. SPOON ROLLS From Mary Ellen McDonald 2 cups warm water 1 pkt. (or 1 Tbsp. Bulk) dry yeast 1/4 cup sugar 3/4 cup melted butter 1 egg, beaten 4 cups self rising flour Dissolve yeast in warm water. Mix sugar and butter in large bowl & add egg. Alternately add flour & yeast mixture. Refrigerate batter overnight in airtight container. To serve, stir batter thoroughly & spoon into greased muffin tins 2/3 full. Let set to rise until batter reaches top of each muffin cup. Bake @ 400 degrees for 20 minutes. FRENCH DRESSING From Amy Buckingham 1 cup vegetable oil 1/2 cup brown sugar 1/3 cup ketchup 1/4 cup vinegar 1 tsp. salt 1 tsp. garlic salt Mix all ingredients inn blender or food processor. Best if chilled for 2 hours. Drizzle over a nice, fresh tossed salad.
Posted on: Wed, 12 Nov 2014 19:05:52 +0000