Soups & Salads
Eat it at your own risk. Consult your cardiologist.
½ pound ground beef
¾ cup chopped onion
¾ cup grated carrots
¾ cup diced celery
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups low-sodium chicken broth
4 cups diced peeled potatoes (1¾ pounds)
¼ cup all-purpose flour
2 cups (8 ounces) processed cheese (Velveeta — trust the Golf Widow), diced
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon fresh-ground black pepper
¼ cup sour cream
- In a 3-quart saucepan, brown beef; drain and set aside.
- In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
- Add broth, potatoes, and beef; bring to a boil.
- Reduce heat; cover and simmer for 10 to 12 minutes, or until potatoes are fork-tender.
- Meanwhile, in a small skillet, melt remaining butter.
- Add flour; cook and stir for 3 to 5 minutes, or until bubbly.
- Add the flour mixture to soup; bring to a boil, then cook and stir for 2 minutes.
- Reduce heat to low. Add cheese-ish stuff, milk, salt and pepper; cook and stir until cheese-ish stuff melts.
- Remove from heat; blend in the sour cream.
Serves about 8, unless you are married to my husband. Then it serves 2, but only if you are very quick.
(Variation: I have seen similar recipes that blend in diced tomato, dill pickles, and shredded lettuce toward the end of the recipe, but I'd rather have fresh and crispy, thanks. I usually make a salad to serve on the side, and I put croutons and bacon bits onto the salad, which is why those items are not sprinkled onto the soup as a garnish.)
Posted by Golfwidow on January 11, 2011
Cream Cheese Sugar Cookies
Desserts & Snacks
2 1/4 c. flour
1/2 tsp. baking soda
8 oz. cream cheese, softened
3/4 c. butter, softened
1 c. confectioners (powdered) or superfine sugar
2 tsp. vanilla
- In small bowl, sift flour and baking soda.
- In separate (large) bowl, beat cream cheese, butter, sugar and vanilla until well blended. Blend in flour mixture.
- Cover and refrigerate 30 minutes (to overnight).
- Preheat oven to 350 degrees F.
- On lightly floured surface, roll dough out to approx. 1/8-inch thickness. Use cookie cutters to cut into desired shapes.
- Bake 10 to 12 minutes or until edges begin to brown.
- Cool on wire racks, and decorate.
1 c. confectioners sugar
4 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond, vanilla, or peppermint extract
(Optional) Candy writers (I use these.)
- In a small bowl, mix confectioners sugar and milk until smooth.
- Beat in corn syrup and extract until icing is smooth and glossy.
- Divide into separate bowls and add food coloring to each to desired intensity. Dip cookies, let dry, and decorate.
Posted by Jennifer on December 27, 2007
The Best Oatmeal Chocolate Chip Raisin Cookies in the Whole Wide World
Desserts & Snacks
2 c. unbleached all-purpose flour
1/2 tsp. baking sode
1/2 tsp. salt
3/4 c. unsalted butter, melted
1 c. brown sugar, packed
1/4 c. granulated sugar
1 Tbsp. vanilla extract
1-1/2 egg, beaten (or 3/8 c. egg substitute)
1 c. quick-cook oats
1 c. mini chocolate chips
1 c. raisins
1 c. walnuts, chopped
- Preheat oven to 325d (F). Grease cookie sheets or line with parchment paper.
- Sift together flour, baking soda, and salt; set aside.
- In a large bowl, cream melted butter and brown and granulated sugars until blended. Add egg and vanilla - beat until creamy and light.
- Mix in dry ingredients. Blend well.
- Add oats, chocolate chips, raisins, and walnuts. Blend well. (Expect really sore arms after this. The mixture will be THICK.)
- Drop BIG spoonfulls onto the cookie sheet (I use a 1/4 measuring cup) leaving 2-3 inches between cookies. (Though they shouldn't spread much.)
- Bake cookies for 20 minutes or until the cookies are lightly brown.
Makes about 2 dozen REALLY BIG cookies.
Posted by Jennifer on October 8, 2006
Easy Seafood Salad
Soups & Salads
This concoction is what some cooking shows call a "semi-homemade" recipe, but the only "homemade" bit is that you buy the ingredients separately and mix them together yourself. You could duplicate the effects here completely from scratch, but this version is neither more nor less than a big ol' cheat.
However, I've timed myself making it. Total prep: about five minutes. So I'm not concerning myself about the cheating part.
1 tablespoon prepared mustard, any style
1 tablespoon chopped horseradish
1 jar (12 ounces) Italian-style sweet fried peppers and onions mixture (usually available in the pickle section of your supermarket, near the jars of roasted peppers)
1 can (14 oz) bean sprouts, drained
24 ounces of any combination of cold cooked shrimp, crabmeat, or imitation crab*
1 jar (32 oz) mayonnaise
- In your largest mixing bowl, combine mustard and horseradish and whisk vigorously to combine.
- Add entire contents of the fried pepper jar, including all the packing oil, and stir well enough to coat thoroughly but not so hard as to mash up all the peppers and onions. The oil will combine with the mustard and horseradish, creating the base for the dressing
- Add bean sprouts and seafood; stir again to coat thoroughly.
- Gradually add mayonnaise, stirring till thoroughly combined with the other ingredients.
Makes six to eight servings.
This can be eaten immediately, but it really develops its flavor if you make it the day before. Because of its reliance on prepared foodstuffs, I've found it does not tend to require added seasonings (though you may want to crank a small amount of black pepper just to feel like you did something fresh).
* In general, I'm not fond of imitation crabmeat, but in particular, I find myself needing to use it because I am fond of my husband, who has shellfish allergies. Any mildly flavored, fully-cooked seafood will work in this preparation.
Posted by Golfwidow on July 1, 2006