Canadian Cheese Soup

The Beanery was a restaurant from the railroad town of Cache Junction (Utah).  The town is now mostly gone but local residents still have fond memories of eating there.  This recipe was a great favorite.

1/2 c. finely chopped onion 

1/4 c. butter or margarine

1/2 c. flour

4 c. milk

4 c. chicken broth

1/2 c. finely diced carrots

1/2 c. finely diced celery

dash of salt

dash of paprika

1 c. sharp process American cheese, diced

 

Cook onion in butter until tender but not brown. Blend in flour. Add milk, broth, carrots, celery, salt and paprika. Cook over medium heat until mixture thickens and bubbles and vegetables are done.  Reduce heat, add cheese, and stir to melt. Simmer 15 min.  Serves 8

It is best to have ingredients cooked, then add cheese until melted and remove from heat immediately.

 

 

Won Ton Salad

Tanner Wood

 

Salad

1-1/2 heads of chopped lettuce

1 bunch green onions

1/2 pkg won tons

3-4 chicken breast or a rotisserie chicken

Salad Dressing

4T sugar 

2T salt

1/2 T pepper

4 t rice vinegar

1/2 c. oil

Ham Cheddar Soup

 

 

 2 c. diced potatoes

2 c. water

1/2 c. sliced carrots

1/4 c. diced onion

Cook vegetables in water until tender.  Do not drain

 

1/4 c. butter

2 c. milk

salt and pepper to taste

In another pan, melt butter and stir in flour until smooth.  Gradually stir in milk, salt and pepper.  Bring to a boil then cook until thickened.

2 c. cheddar cheese

1-2 c. diced ham

1 c. frozen peas

 Stir cheese into milk mixture until melted then stir into vegetable mix.  Add ham and peas and heat through before serving.

 

 

Rotkohl mit Äpfeln

 recipe courtesy of Marian Recksiek who taught her American friends how to cook real German food as made by her mother.

1 head red cabbage, shredded finely

3-4 cooking apples, peeled and sliced

2 lemons

sugar

cornstarch

Cook cabbage and apples in a pan of water 1/3 full. Add juice of 2 lemons, sugar (to taste), and cornstarch to desired thickness.  Cook about 1 1/2-2 hours adding cornstarch the last 20 minutes.  Cook slowly!

Microwave Caramel Corn

 16 c. popped corn (2/3 c unpopped)

 1c. brown sugar

1/4 c. light corn syrup

1/2 c. butter

1/2 t. salt

1/2 t. baking soda

Combine sugar, syrup butter and salt in a 3 qt bowl  and cook on high for about 3 minutes in the microwave, then stir, bring to a boil for 3 minutes.  Add baking soda.  Place popped corn in a large paper grocery sack, then pour the sugar mixture over the popcorn.  Stir and shake to mix.  Microwave for 2-3 minutes, stirring after each minute.

Warm Apple Cake

Cake:

2 c. flour
1 t. baking powder
1/2 t. baking soda
3/4 t. salt
2 t. cinnamon
1/2 t nutmeg
1/4 t. cloves
4 c. peeled, diced apples...1/4 inch
1 T lemon juice
1 c sugar
1/4 c. brown sugar
1/2 c. unsalted butter
2 eggs
1/2 c. nuts (optional)

Brown Sugar Sauce:

1/2 c. unsalted butter, cut into small pieces
1 c brown sugar
1/4 c. milk
1/4 t salt
1/2 t. vanilla extract

Oven 350ºF.  Spray 13x8 baking dish with non-stick cooking spray
CAKE:
1.  Mix together flour, baking powder, baking soda, salt  and spices, then set aside
2.  Whip together sugar, brown sugar and butter
3.  Mix eggs in, one at a time, then slowly add flour mixture, just until combined
4.  Add apples and mix lightly until combined.
5.  Pour batter into baking dish and spread in even layer.
6.  Bake 33-38 minutes
7.  Let cool about 5 minutes, then cut into squares and serve with sauce
 SAUCE:
1.  combine butter, brown sugar, milk, salt and vanilla in small saucepan
2.  Bring to a boil over medium heat, stirring a few times.  Allow to boil 1 1/2 minutes.
3.  Let sauce cool slightly.  Serve over warm cake.

Rhubarb Cream Cheese Pie

Liliana Mott

1 - 9 inch pie crust - unbaked

Filling:

1/2 c. cornstarch

1 c. sugar

1/8 t. salt

1/2 c. water

3 c. chopped fresh rhubarb

Topping:

1 - 8 oz package cream cheese, softened

1/2 c. sugar

2 eggs

1/4 c. sour cream

1 t. vanilla

Whipped Cream

Preheat oven to 425F

Make or buy a pie crust and put into pie pan

Filling:   Stir cornstarch, sugar and salt in saucepan until well mixed.  Stir in water until well blended.  Add rhubarb.  Cook over medium heat, stirring often, until mixture boils and thickens.  Pour mixture into prepared crust.  Bake 10 minutes at 425F.  Then reduce heat to 325F.  Remove pie from oven and add topping.

Topping:  Beat cream cheese and sugar in a bowl until smooth.  Beat in eggs, sour cream and vanilla.  Spoon mixture over baked rhubarb filling.  Bake at 325F for 30-35 minutes or until topping is set.  Remove from oven; cool on a wire rack to room temperature, then refrigerate and chill well before serving.  Garnish with sweetened whipped cream.

Refrigerate leftovers.