Posts Tagged ‘cheese’

Beer Cheese Soup

December 28, 2009

Or Cheesy Beer Soup…which ever you prefer.  It’s been down right arctic here.  In fact it has been warmer on the Kenai Peninsula at some of our favorite places than it has here in Idaho.  Whats up with that????  Sooooo…with the temps low and the leftovers as well….here goes.

BEER CHEESE SOUP

1 stick butter

1/2 cup chopped carrots

1/2  cup chopped celery

1/2 cup chopped onion

1 tsp mustard powder

1/2 cup flour

1/2 box of chicken stock

2 12oz bottles of beer

1 cup milk

1/2 lb shredded monterey jack cheese

1/2 lb shredded sharp cheddar

1/2 cup shredded parmesan cheese

Saute veggies til tender in butter.  Add mustard and flour to coat.  Add chicken stock and cook till thick.  Add cheese and beer alternately until melted and then salt and pepper to taste.   Serve with crusty bread or rolls.

Okay….all these amounts are approximate.  I just kept adding until I got the consistency and the taste I wanted.  As far as beer goes, once again I used whatever leftovers were in the beer fridge.

I served with left over rolls I had made for Christmas from the oatmeal bread recipe.  The were just heavy enough to stand up to some heavy dipping.  I have enough leftover to serve with my last package of German sausages.  Tonite…maybe??

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Busy Day

November 1, 2009

Doing what…I’m not quite sure, but I seemed to be doing something all day.   Going through piles and I hate that.  The weather seems to be holding off and that makes me smile.  Dinner tonite was a pork roast marinated in soy sauce, ginger and 5 spice.  I added Paula’s cheesy potatoes to it and wha la…dinner.

CHEESY NOODLES

Ingredients

  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1/2 grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 to 3/4 teaspoon garlic salt
  • 1 (6-ounce) package very fine egg noodles, cooked
  • 1 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes.

As usual, she has not let me down and my Honey says they are a keeper.  Don’t let the horrible picture stop you.  It was almost dark and I forgot to turn on the overhead light.  They are worth every little bit of work and I mean little.

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Mozzarella Balls

June 11, 2009

Nothing like moth balls.   Got fresh mozzarella pearls and covered them with Italian sausage and baked at 350 for about 30 min.  Made a simple tomato sauce and poured over angel hair pasta….YUM

IMG_1480I used about 1.5 lbs of bulk Italian sausage.  Just the regular…not the hot.  That may be next time.  It made 2 dozen little balls.  The “pearls” are 2 1/2 grams according to the packaging.

I sauteed onions, minced garlic and some yellow pepper, then added a can of diced tomatoes and sliced mushrooms.  Salt and Italian seasoning to taste and let it simmer most of the moisture out.  If you get side tracked and it gets a little dry….add some of the pasta water.  Add the mozzarella balls and pour over pasta.  Just the thing for a rainy gray day.

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They would also be great for a snack without the sauce.