BEST EVER Baked Potato Soup
Makes 8-10 servings
Ingredients:
2/3 cup butter, cubed
2/3 cup all-purpose flour
7 cups whole milk (I use all the whole 1/2 gallon)
4 large RED potatoes, Baked, cooled, peeled & cubed. (I have even micro-waved them)
4 onion greens, sliced
1/2 teaspoon pepper (I also add cayenne pepper)
1 pound bacon strips cooked and crumbled
1 1/4 cups shredded cheddar cheese (I used 2 cups)
1 cup (8 oz) sour cream
3/4 teaspoon salt
In a Dutch oven kettle melt butter, stir in flour until smooth. Gradually add milk till thick, bring to a boil,
stirring constantly. Reduce heat, simmer uncovered for 10 minutes.
Add bacon, cheese, sour cream, salt, peppers. Stir in potatoes.
From: Kym
Sunday, May 6, 2012
Double-Cheese Macaroni
Double-Cheese Macaroni
Makes 12 servings (1 cup each)
Ingredients:
1 pkg (16 oz) elbow macaroni
3 cups (24 oz) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half-and-half cream
1 cup 2% milk
4 cups (16 oz) shredded cheddar cheese
TOPPING
1 cup dry bread crumbs
1/4 cup butter, melted
Directions:
1) Cook macaroni according to the pkg directions.
2) Place cottage cheese in a food processor/blender and process until smooth. Set aside.
3) In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
4) Drain macaroni, transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce, toss to coat. Transfer to a greased 13 x 9 baking pan. (DISH WILL BE FULL) Combine bread crumbs and butter, sprinkle of the top.
5) Bake uncovered at 400 degrees for 20-25 minutes or until bubbly.
From: Kym
Makes 12 servings (1 cup each)
Ingredients:
1 pkg (16 oz) elbow macaroni
3 cups (24 oz) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half-and-half cream
1 cup 2% milk
4 cups (16 oz) shredded cheddar cheese
TOPPING
1 cup dry bread crumbs
1/4 cup butter, melted
Directions:
1) Cook macaroni according to the pkg directions.
2) Place cottage cheese in a food processor/blender and process until smooth. Set aside.
3) In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
4) Drain macaroni, transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce, toss to coat. Transfer to a greased 13 x 9 baking pan. (DISH WILL BE FULL) Combine bread crumbs and butter, sprinkle of the top.
5) Bake uncovered at 400 degrees for 20-25 minutes or until bubbly.
From: Kym
Tuesday, May 1, 2012
Toum (Garlic Sauce)
Toum (Lebanese garlic spread)
Ingredients:
1 cup peeled, fresh garlic cloves (refrigerate 1 day before making)
1 Tablespoon salt (we use sea salt with parsley in it) or you can use regular salt and 1 tsp dried parsley)
2 Tablespoons dried mint
3 cups of Mazola oil (refrigerate 1 day before making) (we’ve been using half Mazola and half olive oil)
½ cup lemon juice (refrigerate 1 day before making)
Directions:
Place the peeled garlic in a blender or food processor. (I use a food processor).
Sprinkle the salt, parsley, and mint over the garlic.
Begin chopping the garlic with the processor, adding the lemon juice, a little at a time until the chopped cloves are blended.
Begin adding the cold Mazola oil a little at a time. If necessary, stop processor and push the chopped garlic from the sides of the container.
The desired thickness is like mayonnaise.
Very Important:
*The key to the garlic sauce is beginning with cold ingredients – garlic cloves, Mazola, and lemon juice. If they are not chilled, it will not thicken.
The hotness of the garlic sauce depends on the life of the garlic, and you have no control over this. Sometimes it is mild and sometimes hot.
From: Karen
Ingredients:
1 cup peeled, fresh garlic cloves (refrigerate 1 day before making)
1 Tablespoon salt (we use sea salt with parsley in it) or you can use regular salt and 1 tsp dried parsley)
2 Tablespoons dried mint
3 cups of Mazola oil (refrigerate 1 day before making) (we’ve been using half Mazola and half olive oil)
½ cup lemon juice (refrigerate 1 day before making)
Directions:
Place the peeled garlic in a blender or food processor. (I use a food processor).
Sprinkle the salt, parsley, and mint over the garlic.
Begin chopping the garlic with the processor, adding the lemon juice, a little at a time until the chopped cloves are blended.
Begin adding the cold Mazola oil a little at a time. If necessary, stop processor and push the chopped garlic from the sides of the container.
The desired thickness is like mayonnaise.
Very Important:
*The key to the garlic sauce is beginning with cold ingredients – garlic cloves, Mazola, and lemon juice. If they are not chilled, it will not thicken.
The hotness of the garlic sauce depends on the life of the garlic, and you have no control over this. Sometimes it is mild and sometimes hot.
From: Karen
Oriental Cabbage Salad
Oriental Cabbage Salad
1 pkg. cut cabbage (1 lb) or 1 medium head of cabbage if cutting your own
4 green onions, sliced
1 pkg Ramen Noodles – crumble up; don’t cook
(doesn’t really matter which flavor you use)
1 T. Sesame seeds (I don’t usually use these)
½ cup slivered almonds
Toast sesame seeds (if using) and almonds at 350 degrees for 10 min
(watch closely; they are easy to burn)
1/2 cup oil
3 T. vinegar
salt & pepper
Seasoning packet from Ramen Noodle package
Mix oil, vinegar, and seasonings together
Just before serving, add noodles and almonds to cabbage and green onions,
pour vinegar mixture over the cabbage mixture and toss.
From: Karen
1 pkg. cut cabbage (1 lb) or 1 medium head of cabbage if cutting your own
4 green onions, sliced
1 pkg Ramen Noodles – crumble up; don’t cook
(doesn’t really matter which flavor you use)
1 T. Sesame seeds (I don’t usually use these)
½ cup slivered almonds
Toast sesame seeds (if using) and almonds at 350 degrees for 10 min
(watch closely; they are easy to burn)
1/2 cup oil
3 T. vinegar
salt & pepper
Seasoning packet from Ramen Noodle package
Mix oil, vinegar, and seasonings together
Just before serving, add noodles and almonds to cabbage and green onions,
pour vinegar mixture over the cabbage mixture and toss.
From: Karen
April Meeting
April 27th Meeting
Book discussed - The Dirty Life by Kristin Kimball
Food: Kabobs, soup, salad, bread, deviled eggs, strawberry pie, blueberry bars, etc.
11 attended
Possible new name for group: Eat, Knit, Eat (Read) because it's really just an excuse to eat good food.
Recipes will be added here soon.
Sunday, April 22, 2012
April Meeting Plans
April 27th Book Club Meeting
Book: The Dirty Life by Kristin Kimball
Each person brings a discussion point - can be a question, some research, a project, a story, whatever you can think up!
Food:
Kabob steak meat - Patty
Mushrooms, peppers, etc. for kabobs - Bonnie
Kabob veggies - Julie
Something with straberries - Sue
Tossed salad - Karen
Bread - Kim
Dessert - Dorothy
Deviled eggs and rhubarb sauce - Holly
Book: The Dirty Life by Kristin Kimball
Each person brings a discussion point - can be a question, some research, a project, a story, whatever you can think up!
Food:
Kabob steak meat - Patty
Mushrooms, peppers, etc. for kabobs - Bonnie
Kabob veggies - Julie
Something with straberries - Sue
Tossed salad - Karen
Bread - Kim
Dessert - Dorothy
Deviled eggs and rhubarb sauce - Holly
Friday, March 30, 2012
March Meeting
Our March meeting was on the 30th, discussion American Wife by Curtis Sittenfeld.
Food was non-meat with cheese fondue, chocolate fondue, macaroni & cheese, salads and lots of good things to dip.
We also decided on the future books through summer:
April 27 - The Dirty Life by Kristin Kimball
May 18 - One Good Dog by Susan Wilson
June 22 - Angry Housewives Eating Bonbons by Lorna Landvik
July 27 - Illusion by Frank Peretti
August - The Autobigraphy of Mrs. Tom Thumb by Melanie Benjamin
Septemeber - Bring a favorite book from childhood to share (from the "deep" discussion of the Giving Tree)
December or sometime in winter - movie night at the yarn shop. Suggested movie - New in Town
Another fun night with good food and discussion!
Food was non-meat with cheese fondue, chocolate fondue, macaroni & cheese, salads and lots of good things to dip.
We also decided on the future books through summer:
April 27 - The Dirty Life by Kristin Kimball
May 18 - One Good Dog by Susan Wilson
June 22 - Angry Housewives Eating Bonbons by Lorna Landvik
July 27 - Illusion by Frank Peretti
August - The Autobigraphy of Mrs. Tom Thumb by Melanie Benjamin
Septemeber - Bring a favorite book from childhood to share (from the "deep" discussion of the Giving Tree)
December or sometime in winter - movie night at the yarn shop. Suggested movie - New in Town
Another fun night with good food and discussion!
Tuesday, March 20, 2012
March Meeting Update
March 30th is our next meeting. We will discuss "American Wife" by Curtis Sittenfield.
Everyone should bring:
- A discussion point, or something to share about the book. Can be a question, some research, a project, whatever.
- Food to Share
- Book recommendations for the next few months.
Because of Lent, we are doing a salad style meal:
- Patty – cheese fondue with some things to dip in it
- Sherrin – chocolate fondue with some things to dip in it
- Karen – Oriental Cabbage Slaw
- Julie - salad
- Kim - hot noodle dish
- Dawn - dessert & potato chips for dipping
Friday, January 27, 2012
Janaury 2012 Meeting
Casting Off by Nicole Dickerson
Food: Irish Stew, et al
Call in via skype from author, everyone made something
Themes: knitting, Irish, romance
Food: Irish Stew, et al
Call in via skype from author, everyone made something
Themes: knitting, Irish, romance
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