cheddar cheese soup
Cheddar Cheese Soup
Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.
1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
Paprika
Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes.
Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.
Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.
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creole cream cheese
Creole Cream Cheese
Creole cream cheese is not usually available outside of South Louisiana. It is a lengthy procedure, but it is worth the effort. Rennet tablets are available in the baking supply section in supermarkets.
1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk
In a large saucepan, heat skim milk to 170 degrees F; hold at that temperature for 20 minutes. This is most easily accomplished in a microwave oven with a temperature probe and HOLD feature. Use a nonmetallic bowl for the microwave. Immediately stir in rennet tablet, buttermilk and nonfat dry milk until blended. Cover with plastic wrap; let stand at room temperature 24 hours to clabber.
After 24 hours, carefully drain and discard liquid from cheese. Line a large, fine strainer with a double thickness of cheesecloth; place over a deep bowl. Carefully turn clabber into strainer. Cover with plastic wrap and refrigerate. Let drain 36 hours.
Place finished cheese in a bowl; use as desired. Creole cream cheese can be covered and refrigerated up to 2 weeks.
Makes 24 ounces.
Frozen Creole Cream Cheese
3 recipes (72 ounces) Creole Cream Cheese
1 quart milk
1 quart whipping cream (4 cups)
3 cups granulated sugar
3 teaspoons vanilla extract
Using back of a wooden spoon, mash Creole Cream Cheese through a medium strainer into a large bowl. Add milk, cream and sugar; stir until blended. Stir in vanilla extract. Pour mixture into an ice cream freezer; freeze according to manufacturers directions. Keep frozen until ready to serve. Serve with sauce desired.
Makes 1 gallon.
NOTE: This recipe can be halved.
Middle age is when your broad mind and narrow waist begin to change places. — E. Joseph Crossman
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tex-mex biscuits
Tex-Mex Biscuits
1 1/2 cups all-purpose flour
1/2 cup enriched hominy grits or quick grits
4 teaspoons baking powder
1/4 teaspoon salt (optional)
1/2 cup butter or margarine
4 ounces Monterey jack cheese (with or without
jalapeno peppers), shredded
1/2 cup dairy sour cream
1/4 cup milk
Preheat oven to 425 degrees F. Lightly grease a cookie sheet.
Combine dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese.
Combine sour cream and milk; add to dry ingredients, mixing just until moistened. Shape dough to form a ball; knead gently on lightly floured surface 10 to 12 times. Roll dough to 3/4 inch thickness. Cut with floured 2-inch biscuit cutter. Place 1 inch apart on prepared cookie sheet. Bake 10 to 12 minutes or until golden brown.
Yields 12 biscuits.
Per biscuit: calories 200; carbohydrates 18 g; protein 5 g; fat 12 g; calcium 93 mg; sodium 560 mg; cholesterol 10 mg; dietary fiber 0 g
Counting is the religion of this generation it is its hope and its salvation. — Gertrude Stein
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