Recipes

Knephla Soup

Knephla Soup

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Peel and dice potatoes.
  • Place in large kettle; add bay leaves and enough water to cover.
  • Bring to a boil, cooking until potatoes are soft, about 15 minutes.
  • Meanwhile, mix flour, salt, and water to form a soft dough.
  • Knead slightly, adding more flour as necessary to make dough manageable.
  • Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors.
  • Once potatoes are cooked, stir in knephlas; boil 5 minutes.
  • You may need to add more water.
  • Knephlas should float when done.
  • Add milk and heat until warm.
  • Fry chopped onion in butter until golden brown; do not overcook.
  • Mix onions into warm soup; serve.
  • Add salt and pepper to taste.
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Course; Soup

Cream of Mushroom Soup from Tricia Diehl

Cream of Mushroom Soup from Tricia Diehl

Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet, cook green onions in butter over low heat for 5 minutes.
  • Add mushrooms and cook 2 minutes.
  • Add flour and cook 3 minutes.
  • Remove pan from heat; add chicken broth and half and half with whisk.
  • Bring soup to a boil over moderate heat.
  • Simmer, stirring, for 5 minutes.
  • Add salt and pepper.
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Course; Soup

Cheddar Cheese Beer Soup

Cheddar Cheese Beer Soup

Deel op Facebook Print Recipe

Ingredients

Makes 4-6 servings.

Instructions

  • In 3-quart pan, melt butter over medium heat.
  • Add celery, carrots, and onion; cook, stirring occasionally, until onion is soft (about 10 min.).
  • Stir in flour, mustard, and thyme and cook for one minute.
  • Gradually add stock.
  • Bring to a boil over medium-high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes).
  • Stir in cheddar and parmesan cheeses; when melted, add beer.
  • Heat until steaming.
  • Season to taste with salt and pepper.

Notes & Wine Advice

Serve with pretzels.
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Course; Cheese / Soup

Garden Potato Chowder

Garden Potato Chowder

Deel op Facebook Print Recipe

Equipment

  • large saucepan

Ingredients

Instructions

  • In a large saucepan, combine vegetables, water, bouillon cube, pepper; bring to a boil.
  • Reduce heat, cover, simmer 12-15 minutes until vegetables are tender.
  • Gradually add milk to flour, stirring until blended.
  • Add flour to vegetables, stirring constantly until mixture boils and thickens.
  • Add Velveeta and heat until cheese is melted and chowder is hot.
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Course; Soup

Cheddar Cheese Soup from DoLores Kounovsky

Cheddar Cheese Soup from DoLores Kounovsky

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Sauté onion and celery in butter in kettle 3 minutes or until soft.
  • Stir in flour, mustard and Worcestershire sauce.
  • Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.
  • Stir in broth, carrots, and potatoes.
  • Optional: add kielbasa sausage cut into ¼” slices, if you wish.
  • Bring to boiling.
  • Lower heat; cover; simmer, stirring occasionally, 25
  • minutes or until potatoes and carrots are tender.
  • Add milk.
  • Cook over medium heat until ALMOST boiling; do not boil.
  • Reduce heat to low; stir in cheese until melted.
  • Add pepper and salt, if you wish.
  • Ladle into soup tureen or heated soup bowls.
  • Garnish with extra cheese.
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Course; Cheese / Soup

Cheese & Potato Wild Rice Soup

Cheese & Potato Wild Rice Soup

Deel op Facebook Print Recipe

Ingredients

  • ½ cup wild rice uncooked
  • carrot curls
  • 1 ½ cups water
  • 2 10 oz. cans cream of potato soup,
  • ½ pound bacon cut into pieces
  • diluted with 1 can liquid
  • ¼ cup chopped onion
  • ½ milk, ½ water
  • 1 quart milk
  • 2 ½ cups grated American cheese

Instructions

  • Combine wild rice and water.
  • Cook over low heat for 45 minutes.
  • Drain; set aside.
  • Fry bacon and onion.
  • Drain on towel.
  • Place soup in large kettle and dilute.
  • Stir in milk, bacon, onion, cheese, and cooled rice.
  • Stir until cheese is melted.
  • Garnish with carrot curls.
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Course; Soup

Cranberry Bread

Cranberry Bread

Deel op Facebook Print Recipe

Ingredients

  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoons melted butter
  • ½ teaspoon soda
  • water
  • ½ teaspoon salt
  • 1 egg well beaten
  • zest and juice of 1 orange or 2 tablespoons 1 cup sliced raw cranberries
  • Realemon juice
  • ½ cup nuts
  • 2 cups flour

Instructions

  • Sift together flour, baking powder, soda, and salt.
  • Add sugar.
  • Put orange juice and zest or lemon juice into a one-cup measure.
  • Add melted butter and enough water to make ¾ cup liquid.
  • Add liquid to dry ingredients and mix well.
  • Add egg, then cranberries and nuts.
  • Beat well.
  • Bake 1 hour at 350º in a 9 x 5 loaf pan.
  • Can be made in two small (about 7½ x 3 ½) loaf pans–bake 45 minutes.
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Course; Bread / Fruit

Six Week Bran Muffins

Six Week Bran Muffins

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Mix cereal, sugar-honey, flour, soda, and salt.
  • Add eggs, oil, and buttermilk.
  • Store in covered container in refrigerator up to 6 weeks.
  • Bake at 350º for 12-15 minutes.
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Course; Cupcakes-Brownies

Raspberry Muffins from DoLores Kounovsky

Raspberry Muffins from DoLores Kounovsky

Deel op Facebook Print Recipe

Ingredients

Yield: 2 dozen muffins.

Muffin Batter:

Topping:

Glaze:

Instructions

  • Preheat oven to 350º.
  • Combine flour, granulated sugar, baking powder, salt, and cinnamon in medium mixing bowl.
  • Make a well in the center of the dry ingredients and add the egg, melted butter, and milk.
  • Stir just until all ingredients are combined.
  • Gently stir in raspberries and 1
  • teaspoon lemon peel.
  • Fill each cup of 12 cup paper-lined muffin tins ¾ full with batter.
  • Combine topping ingredients, adding butter after other items are mixed together.
  • Sprinkle mixture over the top of each muffin.
  • Bake 20-25 minutes or until golden brown.
  • Combine glaze ingredients; stir until smooth.
  • Drizzle over warm muffins.
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Course; Cupcakes-Brownies

Rhubarb Muffins from Kathryn Stanley

Rhubarb Muffins from Kathryn Stanley

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine and beat together brown sugar, oil, vanilla, egg, and buttermilk.
  • Sift together flour, salt, baking soda, and baking powder.
  • Mix with liquid mixture; add rhubarb and pecans.
  • Place in greased muffin tins and top with mixture of cinnamon, sugar, and butter.
  • Bake 20 minutes at 400º or until they are brown and spring back when lightly touched.
  • Let cool slightly and remove from muffin pans.
  • I run my rhubarb through my food processor to dice.
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Course; Cupcakes-Brownies