Monday, October 27, 2008

Broccoli Cheese Soup

1 small onion, chopped
6 tblsp. butter
6 tblsp. unsifted flour
3 c. water
5 c. fresh broccoli, cut into large bite-size pieces
4 chicken bouillon cubes
1 tsp. Worcestershire sauce
4 c. shredded cheddar cheese
2 c. half & half

In a large pot, cook onion in butter until tender; stir in flour until smooth. Slowly add the water while whisking. Then add bouillon cubes, broccoli, and Worcestershire sauce. Don't worry, it will look like a lot of broccoli and not a lot of liquid. Bring to a gentle boil over medium-high heat, then reduce heat to simmer. Cook and stir until slightly thickened and broccoli is tender, about 10 minutes. Remove from heat, and slowly add half & half. Then add cheese one handful at a time, stirring each addition until melted before adding the next handful. Return to the lowest heat setting possible until ready to serve, stirring occasionally. Be careful not to let the soup boil once you've added the cheese, or it will curdle and separate. Serves approximately 8 people.

From: Hillary McCormack

Apple Crisp

8 medium apples (I use granny smith)
1 1/2 c. brown sugar
1 1/2 c. flour
1 1/2 c. oats
1 c. butter or margarine
2 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 375 degrees. Coat the sides and bottom of a 9x13 baking dish with butter or margarine. Peel and core apples. Slice apples and place in coated baking dish. At this point you may want to put a few tablespoons of water (no more than 3) in the dish with the apples to keep them moist while baking. Mix the brown sugar, flour, oats, cinnamon and nutmeg together. Mix in butter until totally incorporated and mixture is in very small "pea-size" crumbs - sometimes it is easiest to use your hands. Sprinkle the mixture over the apples in the baking dish. Bake 30-40 minutes until the apples are tender and topping is golden brown.

From: Andrea Jensen