Monthly Archives: September 2012

FONDUE NEUCHATELOISE

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1 clove garlic
1/2 lb swiss cheese, finely diced
1/2 lb gruyere cheese, finely diced
3 tbs flour
2 cups dry white wine
1 tbs lemon juice (if desired)
1/2 cup kirsch
salt
1/4 tsp white pepper
nutmeg OR paprika

cut garlic into halves, rub inside of fondue pot until well flavored, and then discard garlic. pour wine into pot and place over low heat until bubbles start rising to the surface. DO NOT BOIL! add lemon juice at this point if required.

place cheese in a bowl, sprinkle with flour, and mix lightly. then add the cheese mixture by handfuls, constantly stirring with a wooden fork or spoon in a figure-eight pattern until cheese is melted. be sure each handful is melted before you add the next.

after the last of the cheese had been added and the mixture begins to bubble, quickly add kirsch and seasonings to taste, stirring until blended.

4 servings

CHERRY CUSTARD PIE

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sour cherries, 1 (16 oz) can OR 2 cups pitted, fresh or frozen sour cherries
1 unbaked pie shell
2 cups milk
3 eggs
2 tbs flour
1/2 cup sugar
1 tsp vanilla

drain the cherries thoroughly and place them in the bottom of the unbaked pie shell. scald the milk. beat the eggs lightly. add the beaten eggs to the scalded milk. mix the flour and sugar together. combine the flour/sugar mixture with egg/milk mixture and beat well. stir in the vanilla. pour the mixture into the unbaked pie shell over the cherries. bake in a preheated oven at 400 degrees for 35-40 minutes or until the custard is set in center (when a knife inserted in the center comes out clean.)

WINTERTIME BEEF SOUP

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1 lb lean ground beef
4 ribs celery, coarsely chopped
1 med onion, coarsely chopped
1 med green pepper, coarsely chopped
1 clove garlic, milnced
2 cups water
2 cups reduced-sodium tomato juice
1 (14 1/2 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
2 tsp reduced-sodium beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 (16 oz) cans kidney beans, rinsed and drained
2 cups coarsely chopped cabbage

in a large saucepan or dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. bring to a boil. reduce heat; cover and simmer for 30 minutes.

stir in kidney beans; return to a boil. stir in cabbage. reduce heat; cover and cook 12 minutes longer or until cabbage is tender.

8 servings

ITALIAN MEATBALL AND BEAN SOUP

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1 egg
3 tbs milk
1/3 cup seasoned bread crumbs
1 lb ground sausage
1/2 lb ground turkey
2 (14 1/2 oz) cans diced tomatoes
1 (15 oz) can white kidney OR cannellini beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 cup water
2 green onions, thinly sliced
1 tsp italian seasoning
1 tsp dried minced garlic
1/2 tsp crushed red pepper flakes

in a large bowl, combine the egg, milk, and bread crumbs. crumble sausage and turkey over mixture and mix well. shape into 1″ balls. in a large skillet, brown meatballs in batches; drain.

transfer meatballs to a 3 qt slow cooker. stir in the remaining ingredients. cover and cook on LOW fo 5-6 hours or until a thermometer inserted in a meatball reaches 160 degrees.

6 servings