Fettuccini Alfredo

1 (8oz) package of cream cheese
½ cup milk
¼ cup margarine
½ to ¾ cup Parmesan cheese
Garlic salt to taste

Mix all ingredients in saucepan. Stir with wire whisk. When melted, pour over cooked fettuccini noodles. Serves 6.
Accompany this with a green salad or a can of green beans.

Broccoli and Cheese Soup

5 cups water
2 tsp. chicken bouillon
2 cups carrots, chopped
2 cups broccoli, chopped
1/2 onion, chopped
4+ mushrooms, sliced & sauteed
3 TBSP. butter
3 TBSP flour
1 can (12 oz.) evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
1 cheese packet from Mac & Cheese box
1 cup cheddar cheese
Bring water to a boil. Add bouillon and stir until dissolved. Add vegetables. Cover and cook on med. heat for 20 minutes or until tender. Melt butter in medium saucepan on med-high heat. Stir in flour until smooth. Slowly add evaporated milk, stirring constantly until smooth and thick. Add spices. Mix in cheese packet and cheese. Remove from heat and stir until cheese is melted. Combine with vegetables and water. Stir until smooth.
Serve with Garlic Cheese Biscuits and raw baby carrots.

Tomato Bisque and grilled cheese sandwiches.

This soup is very easy and sooooo good. I love to serve with grilled cheese sandwiches and dip in the soup. I also like to make a double batch and freeze it in the Ziplock Tupperware dishes and when I worked, I would take one out and take to work.

¼ C Chopped Onion
¼ C chopped celery
¼ C butter
3 Tb Flour
1 tsp Salt
1/8 tsp pepper
1 ½ C Chicken Broth (1 can)
1 ½ C Milk
3 C canned stewed tomates (one large can)
1 TB Sugar
½ tsp basil

In large saucepan sauté onion and celery in butter til tender. Stir in flour, salt & pepper. Cook 1 minute stirring constantly, until smooth& bubbly. Gradually stir in broth & milk, cook til slightly thickened, stirring constantly. In med saucepan, combine tomatoes, sugar & basil. Simmer 10 minutes, uncovered. Puree til smooth in blender. Slowly add milk to mixture stirring constantly. Heat gently, stirring frequently. Do not boil.

J’s Grilled cheese sandwich

Bread of your choice (great with Panera’s cheese bread or sour dough bread).
Butter both sides of one piece of bread and only one side of another. On the bread that has both sides buttered, sprinkle with a little garlic salt. Top with cheese of your choice, (great to mix cheese too, i.e.: Swiss with mozzarella, etc). Then place the other piece of bread with the buttered side on the outside. On the outside of the top piece sprinkle with grated Parmesan cheese. Use a spatula to hold while you carefully put a heated pan on the top and flip so you don’t lose the grated Parmesan cheese (the goal is to toast that side without loosing the cheese on the outside…sorry confusing). Repeat the process so that both of the outsides receive grated Parmesan cheese and are toasted and cheese on the inside is melted.

Tomato Vegetable Soup

Cook:
2 TBSP butter
2 TBSP oil
1 medium onion, chopped
1+ celery stock, diced
3+ carrots, diced

Add:
1 can stew tomatoes (I use 2+ cans, Italian style)
3 cups chicken broth
1 TBSP basil
1 TBSP parsley leaves
Salt and pepper to taste

Heat everything thoroughly with the lid on. I think the soup is better the second day. It is great served with grilled cheese or hot bread. Serves about 6.

Acorn Shepherd’s Pie

2 Acorn Squash, Halfed and seeds removed
2 Potatoes, peeled and cut into 1 inch chunks
2 T Butter
1 Yellow Onion
1 lb Ground Beef
½ t. Dried Oregano
1 (8 oz) Tomato Sauce
¼ c. Granted Parmesan Cheese

1. Preheat oven to 400 Degrees. Place squash cut side down on baking sheet. Cook 30 min.
2. Place potatoes in pot and cook in boiling water until tender. Drain and mash potatoes. Season with Salt & Pepper.
3. Cook onions and butter over stove until onions are translucent. Add beef and season with salt and pepper. Continue browning.
4. Add Tomato sauce and bring to a boil. Simmer until liquid evaporates. Approx. 2 min.
5. Fill each squash with ½ beef, top with ½ cup of potatoes, and sprinkle with cheese.
6. Bake until head through & tops begin to brown. Approx. 10-15 minutes.