Cheese Soup

Cheese Soup 

3 carrots, shredded 

1 onion, shredded 

4 potatoes, shredded 

3 stalks celery, sliced 

8-10 chicken bullion cubes 

1 1/2 cubes margarine or butter 

1 1/2 cups flour 

1 jar (16 oz) cheese wiz 

1 small box frozen peas 

Accent, garlic salt & sugar to taste 

 Cook carrots, onion, potatoes and celery in 3 quarts of water until tender. Drain & reserve liquid. Add enough water to make 3 quarts again. Add bullion cubes to liquid. Add Accent, garlic salt, and sugar. Melt margarine in a large pot. Add flour and cook until bubbly. Slowly add 3 quarts of liquid. Add cheese wiz. Stir until melted. Add veggies and frozen peas. Heat through. *don't cook on high temp's, especially after cheese is added. *serves 10-12

Broccoli Salad

This one comes courtesy of my dearly departed Aunt Yvette. She was experimental with her cooking, and a lot of the time it didn't turn out well... but this one is a keeper. 

  Broccoli Salad 

 1 bunch of broccoli chopped into very small pieces 

1 bunch of celery chopped into very small pieces 

1 bunch of green onions chopped small 

1/2 cup raisins cut in half 

1 can water chestnuts cut into slivers 

2 cups raw sunflower seeds 

 Dressing: 

1 cup mayonnaise 

1/3 cup sugar 

1/3 cup lemon juice

 Mix dressing in a small bowl, set aside. Mix remaining ingredients together in a large bowl. Add dressing, toss to coat.

Brussel Sprouts

This is my Mom's favorite recipe, well maybe not .... but it is her favorite way to cook brussel sprouts.

Brussel Sprouts

1 tsp olive oil
1 c chopped red onion (if we don't have red we'll use yellow)
4 cloves garlic, sliced thin (we just use the minced stuff that we have on hand... but fresh is better)
8 c brussel sprouts sliced
1/2 c chicken broth
1 tsp sugar
8 tsp chopped pecans toasted (oven @ 350 for ~5 min)

Heat oil. Saute onion and garlic for 4 minutes until lightly browned. Add brussel spourts and saute 2 minutes. Add chicken broth and sugar, cook 5 minutes stirring frequently. Sprinkle with pecans.