Broccoli-Cheddar Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. milk
1 can condensed cheddar cheese soup — (11 oz)
1 c. frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn
2 T. chopped pimiento

In a medium saucepan stir together milk and soup. Cook and stir over medium
heat till bubbly. Remove from the heat. Stir in broccoli, hash browns,
corn, and pimiento; cool. Pour mixture into a 1-quart freezer container.
Seal, label, and freeze.

To serve, transfer frozen mixture to a large saucepan. Cover and cook over
medium low heat for 40-45 minutes or till heated through. stirring
occasionally. Makes 6 servings.

This tasted great when I made it, but I don’t know how well it freezes
since this is my first time making it. But it did come from a freezer
book, so I expect good results. (from Fix Freeze by Better Homes and
Garden – I
found it at the library)

Popularity: 4% [?]

From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

Popularity: 6% [?]

Date: Mon, 08 Nov 93 14:03:16 CST
From: mindy.s.mymudes@uwrf.edu

adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094

GINGER and GARLIC PASTE
4 oz. ginger root, lightly scraped washed and cut into chunks, and the same
amount of garlic, peeled. Put ingredients in a blender with a very little
water, just to help grinding. Spoon into airtight jar and store in fridge,
or freeze it. total calories, 72

Popularity: 6% [?]