milk and dairy

Cream of Anything Soup

Prepare 3 cups medium white sauce:

¼ cup plus 2 Tbsp. butter or margarine

¼ cup plus 2 Tbsp. flour

1 Tbsp. chicken bullion granules

½ tsp. salt

1/4 tsp. pepper

3 cups milk



Cream Soup Base (cook in largest saucepan):

1. Melt butter or margarine in large saucepan over low heat.

2. Blend in flour, bullion, salt and pepper.

3. Cook over low heat, stirring until mixture is smooth and bubbly.

4. Remove from heat. Stir in milk.

5. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute.

6. Let sit on warm heat in pan until vegetables are ready to add.



Vegetables (cook in medium saucepan):

7. Place cut vegetables in a medium saucepan, add enough water to barely cover the vegetables. If the vegetables float, mark the side of the pan before adding water so that you can see the correct amount of water to add.

8. Bring the vegetables to a boil on high heat. Cover the saucepan with a lid and reduce the heat to simmer. Cook the vegetables in the saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out.

9. Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender. Use a large spoon to place the vegetables in the blender and then pour some of the vegetable cooking water over them and puree.



Combining the Cream Soup Base and Vegetables:

10. Mix the remaining vegetables, the vegetable puree, and the cream soup base together. Add enough of the vegetable water to make the soup the desired consistency. Serve.





NOTE: The following recipes call for additional ingredients. When onions, celery, etc are needed, sauté them separately and add to completed white sauce. When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.

***Cream of Potato***

4 diced potatoes, washed and peeled

2 stalk diced celery, washed

¼ cup onion, chopped fine
***Cream of Asparagus***
4 cups asparagus
2 tablespoon lemon juice
Dash of ground nutmeg or mace
***Cream of Green Bean***
3 cups green beans
1 teaspoon crushed savory
***Cream of Broccoli***
4 cups broccoli
1/2 teaspoon dry leaf thyme
1/8 tsp. garlic powder
2 bay leaf (added to white sauce and removed before serving)
***Cream of Carrot***
2 cup carrots (about 6 large)
1 tablespoon dry parsley (add with salt, pepper and bullion)
½ teaspoon dry basil (add with salt, pepper and bullion)
***Cream of Cauliflower***
4 cups cauliflower (about 1 head)
1 teaspoon curry powder (add with salt, pepper and bullion)

¼ cup onion, chopped fine (cooked with cauliflower)

2 green onions for garnish
***Cream of Zucchini***
3 cups zucchini (about 4 medium)
1/8 tsp. nutmeg (add with salt, pepper and bullion)
***Cream of Mushroom***
3 cups mushrooms
1/8 tsp. nutmeg



Quick Cheese Fondue

Makes 2 ½ cups, 4-6 servings

1 can (10 ¾ oz.) condensed cheddar cheese soup

1 C. commercial French onion dip

1 C. shredded sharp cheddar cheese

½ tsp. dry mustard

2 dashes cayenne pepper

French Bread (with margarine for toasting) for dipping

*Meatballs

1. Combine fondue ingredients (first 5) in a fondue pot or medium saucepan.

2. Place over low heat until the cheese melts, and the mixture is hot. Or place in fondue pot on low setting and stir occasionally.

3. Slice French bread into 1-inch thick slices. Place slices on baking sheet. Using broiler in oven, toast both sides of bread. Watch carefully so it doesn’t burn. Butter one side of toasted bread and cut into cubes for serving with fondue.

4. Serve by placing meatballs, bread, etc on plate and drizzle with warm fondue.



* Meatballs

1 ½ cups bread crumbs

½ cup oats

½ cup milk

½ cup minced onion

½ cup minced celery

2 beaten eggs

2 pounds lean ground beef

1 tablespoon salt

¼ teaspoon pepper

1 teaspoon nutmeg

¼ cup fresh parsley OR 2 tablespoons dried parsley

½ cup applesauce

1. Soak the bread crumbs and oats in the ½ cup milk.

2. Add the seasonings and mix thoroughly.

3. Add the onion, celery, eggs, ground beef and applesauce, mixing thoroughly.

4. Shape into 1-inch balls (be careful to not over-compress meatballs or they will not cook in center) and sauté in electric skillet at 350 F until cooked through. Drain thoroughly. OR place meatballs on broiling pan and bake at 400 F for 20-25 minutes, or until no longer pink. Serve with Quick Cheese Fondue.





Pineapple Nut Cheeseball

8 oz. cream cheese, softened to almost room temperature

1/2 can (20 oz.) crushed pineapple

¼ C. grated sharp cheddar cheese

2 Tbsp. brown sugar

1/2 Tbsp. reserved pineapple juice

1/4 C. ground pecans

3/8 C. chopped pecans



1. Drain the pineapple into a sieve and press out all juice with the back of a large spoon or the bottom of a measuring cup (reserve 1/2 Tbsp. juice).

2. Combine the drained pineapple, grated sharp cheddar cheese, brown sugar, cream cheese, reserved pineapple juice, and the ground pecans. Mix thoroughly.

3. Put the chopped nuts in a bowl.

4. Chill the cheese mixture then form it into two balls.

5. Roll the chilled cheese balls in the chopped pecans. Wrap the balls in plastic wrap and

chill until served.

6. Serve with crackers.



Sour Cream Coffee Cake

Filling

1/2 C. brown sugar 1/2 C. finely chopped nuts (walnuts)

2 Tbs. margarine 3/4 tsp. ground cinnamon



Cake

3 C. flour 3/4 C. margarine, softened

1 ½ tsp. baking powder 1 ½ tsp. vanilla

1 ½ tsp. baking soda 3 large eggs

3/4 tsp. salt 1 ½ C. sour cream

1 ½ C. sugar



Glaze

1 C. powdered sugar 1/2 tsp. vanilla

3 to 4 Tbsp. milk



1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.

(For two 10X4” loaf pans, make 2 layers each, and bake 45 Minutes.)

2. Combine filling ingredients and mix until crumbly. Set aside.

3. Combine flour, baking powder, baking soda and salt in a bowl.

4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.

5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.

6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.

7. Bake for 1 hour, until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.

9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.



Raspberry Ice Cream (for ice cream freezer using ice and rock salt)



***First thing! Determine the half-way mark to the fill line. This will be your fill line for this recipe.



1/2 cup boiling water

ice to equal

1 pkg. (3 oz.) raspberry jello

1 cups sugar

1 cup whipping cream (unwhipped),

1 cups raspberries

6 oz. evaporated milk

1 ¾ - 2 cups milk

1/3 box rock salt



1. Dissolve into 1/2 cup boiling water: 1 pkg. (3 oz.) raspberry jello, 1 cups sugar.

2. Pour 1 cups ice cubes into mixture. Stir to dissolve ice.

3. Pour into 4 quart freezer can.

4. Add 1 cup whipping cream (unwhipped), 1 cups raspberries, 6 oz. evaporated milk, and milk to the half-way mark.

5. Assemble and turn on freezer. Freeze ice cream, layering ice and rock salt around drum. Use 1 part salt to 8 parts ice. As ice/salt mixture melts, add more ice and salt to keep outer drum full. Motor will stop when ice cream is done. Remove plastic dasher and cover ice cream. Leave in ice cream maker filled with ice and salt to keep cold until serving.



Frosting-Dipped Shortbread Logs

Makes about 2 1/2 dozen cookies
1/2 cup butter, softened
3/4 cup all-purpose flour
1/3 cup cornstarch
1/4 cup brown sugar, packed
1/3 cup ground almonds (grind in blender)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
*frosting
1/3 cup chopped almonds



Use your Kitchen Aid mixer to make the dough. It will look dry, but will stick together as you mold it into the logs.
1. Beat 1/2 cup butter with flour, cornstarch, sugar, ground almonds, vanilla and almond extract.

2. Divide dough into 4 equal portions.

3. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter.

4. Gently roll on a smooth surface to smooth out wrinkles and cracks.

5. Cut each rope into 2-inch lengths and place on un-greased baking sheets.

6. Bake in a preheated 350° oven for 18 to 20 minutes, or until just golden on bottoms.

7. Cool on wire racks.

Make frosting and dip half of each cookie into the frosting, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until set.

*Frosting (about 2 cups)
2 Tbsp. butter or margarine 1 Tbsp. milk
1 C. sifted powdered sugar 1/8 tsp. vanilla

(pink food coloring)



1. Beat butter until creamy.

2. Add other ingredients, and beat until smooth and creamy.

3. (For chocolate frosting, add 2 Tbsp. cocoa, and slightly increase milk)

4. (For thinner frosting, add milk, for thicker frosting, add more powdered sugar.)



Salad

1 small head or ½ large head iceberg lettuce
1 carrot
1 golden delicious apple
2 celery rib
2 green onions
½ cup craisins
½ cup pecans, chopped
¼ cup sugar

1. Mix salad ingredients, except pecans and sugar.
2. Put pecans and sugar in frying pan. Stir over medium heat just until sugar melts and coats pecans. DO NOT overcook. Continue to stir until lightly browned. Remove from pan to cool. Add to salad and toss with dressing just before serving.

Dressing
1/2 c. mayonnaise
1/4 c. sour cream
3 tbsp. honey
2 tsp. poppy seeds
¼ tsp. black pepper

Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; add to salad mixture. Toss well to coat.

Whole Wheat Crackers
Makes about 4 dozen crackers
¾ cup all-purpose flour
¾ cup whole wheat flour
1 ½ tsp. sugar
½ + 1/8 tsp. baking soda
½ tsp. salt
½ cup buttermilk
2 Tbsp. vegetable oil
Butter, melted
Sesame seeds, poppy seeds, Kosher salt (coarse salt)

1. Heat oven to 350 degrees.
2. Mix flours, sugar, baking soda and salt.
3. Stir in buttermilk and oil.
4. Shape dough into 3 balls.
5. Roll each ball into 9-inch square on lightly floured board. Remember these are crackers, so they need to be rolled until very thin. Brush with melted butter and sprinkle with coarse salt, sesame seed and/or poppy seed. Lightly re-roll to secure seasonings in dough.
6. Cut into 2-1/4-inch squares. Place squares on un-greased wire cooling racks.
7. Bake 8 to 10 minutes or until crisp and golden. Remove from oven and immediately cool on cooling racks.
Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBM #0-13-073693-7


Quick Pizza
Makes 2 fourteen-inch pizzas



1 ¼ cup warm water 1 tablespoon yeast

2 tablespoons sugar ½ teaspoon salt

3 – 4 cups flour

pizza sauce

3 cups Mozzarella Cheese

pizza toppings as desired

1. Preheat baking stone 10 minutes before placing pizza dough on it.

2. Dissolve yeast in warm water.

3. Add sugar, salt and 3 cups flour. Mix to form dough.

4. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.

5. Let dough rest for 10 minutes.

6. Roll dough into circle on lightly floured surface.

7. Let rest another 10 minutes.

8. Sprinkle heated stone with cornmeal.

9. Gently transfer pizza crust to stone.

10. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.



Trifle

½ yellow box cake, prepared according to instructions and cooled

OR 1 pound cake

1 large box (6 oz.) raspberry jello, prepared to package directions for quick set method (when prepared, put in 110 freezer to speed things up)

6 cups frozen raspberries

1 banana, sliced

*vanilla pudding

1 cup whipping cream – Just before serving, whip and gradually add 2 tablespoons sugar


*Vanilla Pudding

3/4 cups sugar

1/4 cup cornstarch

2 ½ cups milk

½ teaspoon salt

3 egg yolks, slightly beaten

1 tablespoon butter

1 teaspoon vanilla
1. Mix sugar, cornstarch and salt in a in a heavy-bottom saucepan.
2. Add the milk and cook on medium-low heat until thick. Be patient, this takes a while.
3. When mixture is thickened, add part of mixture to egg yolks; mix well
4. Pour egg mixture back into mixture into the saucepan.
5. Cook until thick; take off stove, add butter and vanilla.

Assembling Trifle:
1. Crumble ½ of the cake into large glass serving bowl.
2. Over the cake, ladle ½ of defrosted fruit, ½ of sliced banana, next ½ of the still warm pudding, and lastly ½ of the jello. Repeat layers, ending with jello.
3. Set in the refrigerator to cool.
4. Top with sweetened whipped cream before serving.