Bon Apetite!

French Onion Soup

2 Tbls. butter
4 medium sweet onions-sliced
2 cans (10.5 oz) condensed beef broth
1 1/2 C. water
1/8 tsp. pepper
1/8 tsp. dried thyme leaves
1 dried bay leaf
French bread-sliced 3/4-1 inch thick, toasted
1 C. Gruyere, Swiss, or Mozzarella Cheese
1/4 C. Parmesan cheese-grated


In 4-quart nonstick Dutch oven or large pan melt butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3-4 minutes.


Reduce heat to medium-low. Cook 35-40 minutes longer, stirring well every 5 minutes, until onions are light golden brown (onions will shrink during cooking).

Stir broth, water, pepper, thyme, and bay leaf. heat to boiling, reduce heat. Cover and simmer 15 minutes. Remove bay leaf.

Set oven control to broil. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles. Add onion soup. top with Gruyere cheese. Sprinkle with Parmesan cheese. Place ovenproof bowls on cookie sheet or in pan with shallow sides.

Broil with cheese about 5 inches from heat 1-2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional french bread, if desired.

This recipe is easy, it just takes awhile to make.

I used Gruyere cheese and it was a bit strong for my taste (and smell), so I'll try something else next time.

Enjoy!

L's Idea of Freaking Delicious! (Corn Chowder)

Corn Chowder

1 lb. bacon--You can either cook then crumble or cut small then cook.

2 heaping Tbls. flour
1 quart 1/2 & 1/2
1 can cream style corn

1 can regular corn

1 family size Cream of Chicken Soup

1 med. onion-diced

4 C. potatoes--peeled, diced, and cooked

salt and pepper to taste

In a large pot, cook bacon until crisp. Remove bacon from the pan. Put onion in the pan and cook until lightly browned. Stir in flour. Slowly add 1/2 & 1/2. Add remaining ingredients except bacon. Heat through and keep warm. Add a small amount of milk if you'd like it a bit thinner.

Sprinkle with bacon and have with crackers if desired.

Oh so good!!!

Something Hot For When It's Cold

This isn't your ordinary Wassail. It's much, much better! 

It was recently described as 

"Christmas in a Cup"!

Try it, I think you'll like it!

5 Quarts Water 

3 C. Sugar 

2 Large Cinnamon Sticks 

1 tsp. Ground Cloves

Boil for 5 minutes. Remove from heat and add:

12 oz. Orange Juice Concentrate 

12 oz. Lemonade Concentrate 

1 Large Can Pineapple Juice 

Heat if needed and enjoy!

💗Cookie Breinholt

Mission Field Memory

Many, many years ago when I was in the mission field, my first companion taught me how to make these and I had forgotten about them until now. Just as good as I remember them to be!

Warm Lunch-meat Sandwiches

3 C. cut up lunch meat (I used ham)

1 C. grated cheese

1 Tbls dry spaghetti sauce mix

1/2 can olives-sliced

2 boiled eggs-cubed small

Miracle Whip to desired moistness--about 3/4 cup

Mix all together. Put on hamburger bun and wrap in foil. Put in 350 oven for about 15 minutes or until warm. Remove from oven and foil and enjoy! Makes about 4 sandwiches.

*Note: Most of these measurements are approximate. You really do it to your own taste.

💗Thanks, Sis. Angel!

It's That Time of Year (Wild Rice Soup)

There's a slight chill in the air which means it's a perfect time to start fixing delicious soups, and the following is a favorite. It's a little detailed, but easy.

Wild Rice Soup

1/4 C butter

2 C sliced celery--about 4 medium stalks

2 C coarsely shredded carrots--about 4 medium

1 C chopped onion

1 chopped green bell pepper

1/4 + 2 Tbls flour

1 tsp salt

1/2 tsp pepper

3 C wild rice--cooked

2 C water

2-10.5 oz cans chicken broth (I couldn't find that size, so I got 2-14 oz and used 1 1/2 cans

3 C half and half

2/3 C slivered almonds, toasted (We're going to try pumpkin seeds next time just for fun!)

1/2 C chopped fresh parsley

Cook rice according to box directions. (I found it hard to find plain wild rice without being mixed with other rices and seasonings. I found mine at Frys--Kroeger.)

In 4-quart saucepan, melt butter over medium-high heat. Cook celery, carrots, onion, and bell pepper in butter about 10 minutes, stirring frequently, until crisp-tender.

Stir in flour, salt, and pepper. Stir in wild rice, water, and broth. Heat to boiling, reduce heat. Cover and simmer 15 minutes, stirring occasionally.

Stir in half-and-half, almonds, and parsley. Heat just until hot (do not boil or soup may curdle).

*Makes 8-10 servings

We served this with butter-garlic rolls.

Sister Schuberts frozen rolls (available at Sam's)
(These are already made, you just put them in the oven and warm)

Spread with melted butter and garlic salt with parsley

Heat according to roll directions

Remove from oven and spread with more butter

Yum!