1 doz eggs
1 container cottage cheese
1 package shredded cheddar cheese
Crack eggs into a bowl. Fluff with a fork. Add other ingrediants and mix well. Pour into a well greased crockpot. Put on low 5-8 hours.
We only eat 1/2. So I put the other half into english muffins and have them for breakfast the next day! Easy!
Lentils, cheese and rice
3 cups chicken broth
3/4 cup dry lentils
1/2 cup uncooked brown rice
1/2 tsp basil (or not)
1/4 tsp oregano (or not)
1 clove garlic if you like it
4 ounces swiss cheese
Combine everything together, cook either 8 hours on low crockpot, or 1 hour on the stove.
This soup is so good on a chilly, autumn day, and especially lovely when served with a lighlty toasted croque monsieur.
(6 first course servings)
6 medium onions
3 Tbsp butter
3 Tbsp olive oil
1 ½ Tbsp sugar
salt and pepper
1 ½ Tbsp flour
1 quart (4 cups) beef broth
Slice onions as thinly as possible. Heat oil and butter in a large skillet over medium heat until butter is melted. Add onions; stir to coat with butter mixture. Cover and cook ten minutes, stirring occasionally.
Remove cover, increase heat to medium high. Sprinkle with sugar; stir to combine. Cook 25-30 minutes or until onions are a deep golden brown, stirring frequently (if necessary, reduce heat to keep onions from sticking).
Stir in salt and pepper. Add flour and cook 3 minutes. Add broth 1 cup at a time, stirring between each addition and bring to a boil. Cover and simmer for 35 minutes. Ladle soup into oven-proof bowls and turn on the broiler.
Slice 6 pieces from the baguette. Grate gruyere cheese. Place one piece of baguette on the top of each bowl of soup. Pile the cheese on top of each piece of bread and broil until cheese has melted and started to brown.
1/2 lb ground beef, cooked and drained
3/4 cup onion, chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter, divided
3 cups chicken broth
4 cups potatoes, diced & peeled
1/4 cup flour
2 cups American cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream
-In a 3 quart saucepan, saute onion, carrots, celery, basil, and parsley in 1 tbsp of butter until tender. (about 10 minutes)
-Add broth, potatoes, & ground beef; bring to a boil.
-Reduce heat, cover & simmer for about 12 minutes (until potatoes are soft).
-Melt 3 tbsp butter in a small skillet, add flour. Stir until bubbly.
-Add to soup, bring to a boil. Cook and stir for an additional 2 minutes.
-Reduce heat to low. Add cheese, milk, salt & pepper. Cook & stir until cheese melts.
-Remove from heat, stir in sour cream.
Yield: Approx. 8 servings/2 1/4 quarts
1c Cranberries, fresh; chopped (I use my food processor)
1/2c Pears; peeled, chopped (I use one can, drained, save liquid)
1T Dried Currants (can use raisins, or omit
1/4tsp Pumpkin pie spice
3T reserved pear juice
2T Red wine vinegar
2tsp Lemon juice
15oz Brie round (or 2 – 8oz rounds)
1. Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently.
2. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature.
3. Scrape, using a spoon, a circle in the top rind of cheese, leaving an 1/4″ border of rind.
4. Place Brie on an ovenproof serving platter. Spread cranberry mix over top.
5. Bake at 350 for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds, crackers, bread, etc.