Boredom/Dinner

Quoted message said:

Subject: Boredom/Dinner
From: Dog3 dognospam@adjfkdla;not
Date: 1/22/2004 12:10 PM Mountain Standard Time

Quoted message said:

I am so frigging bored and I've cooked like a crazy person the past 2 weeks. I'm trying to figure
out what to do about dinner tonight. I think maybe I'll try a cheese soup with salad and fresh
bread from breadsmiths. The recipe below is easy and can be doubled. As usual I never measure
anything and I will use 1/4 cup red pepper.

1/4 cup??? Of cayenne? That would surely end boredom.

I wanted to cook some sea scallops today but that didn't work in with the plans. They were thawing
in the fridge and are still icy. I think I will just saute them in butter with lemon. Dang, but we
wanted pizza tomorrow, guess it has to wait a day.

Quoted message said:

Ob food:

Drover's Inn Cheddar Cheese Soup Rate This Soup

Ingredients:

1/2 c. EACH of chopped raw carrots, celery, onion, & green pepper 3 c. grated cheddar cheese (2/3
lb.) 5 T. butter 4 T. flour 2 c. milk 4 c. chicken broth salt, pepper, and parsley

Instructions:

Melt butter, add veggies, and cook slowly for 5 minutes. Sprinkle flour over veggies & stir well.
Add heated broth, and continue cooking over low heat until boils & thickens slightly. Add grated
cheese and stir until cheese melts. Gradually add cold milk and heat until scalding hot, but do not
boil. Cook at least 10 minutes. Season and sprinkle with parsley when serving. For a more elegant
soup-- strain veggies before serving.

Makes 6-8 servings.

rharps.com

I think that 1/4 cup of red pepper is referring to red bell pepper. that much cayenne pepper would
probably kill you.

Sandra

In article <[email hidden]>, Dog3

dognospam@adjfkdla;not said:

I am so frigging bored and I've cooked like a crazy person the past 2 weeks. I'm trying to figure
out what to do about dinner tonight. I think maybe I'll try a cheese soup with salad and fresh
bread from breadsmiths. The recipe below is easy and can be doubled. As usual I never measure
anything and I will use 1/4 cup red pepper.

Ob food:

Drover's Inn Cheddar Cheese Soup Rate This Soup

Ingredients:

1/2 c. EACH of chopped raw carrots, celery, onion, & green pepper 3 c. grated cheddar cheese (2/3
lb.) 5 T. butter 4 T. flour 2 c. milk 4 c. chicken broth salt, pepper, and parsley

Instructions:

Melt butter, add veggies, and cook slowly for 5 minutes. Sprinkle flour over veggies & stir well.
Add heated broth, and continue cooking over low heat until boils & thickens slightly. Add grated
cheese and stir until cheese melts. Gradually add cold milk and heat until scalding hot, but do
not boil. Cook at least 10 minutes. Season and sprinkle with parsley when serving. For a more
elegant soup-- strain veggies before serving.

Makes 6-8 servings.

I could never sell this to Rob, but I read the recipe and am curious: Doesn't adding cold milk to
the hot cheese mixture congeal the cheese or cause it to seize up or something? -B
--
-Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"

In article <[email hidden]>,

(Greykits) said:

Quoted message said:

Subject: Boredom/Dinner From: Dog3 dognospam@adjfkdla;not Date: 1/22/2004 12:10 PM Mountain
Standard Time

Quoted message said:

(snip)The recipe below is easy and can be doubled. As usual I never measure anything and I will
use 1/4 cup red pepper.

1/4 cup??? Of cayenne? That would surely end boredom.

<<grin> I'll bet he means diced red bell instead of or in addition to the green pepper. Didn't
mention cayenne or ground red pepper.

Quoted message said:

Quoted message said:

Ob food:

Drover's Inn Cheddar Cheese Soup Rate This Soup

Ingredients:

(snip)

Quoted message said:

Quoted message said:

1/2 c. EACH of chopped raw carrots, celery, onion, & green pepper

(snip)

Quoted message said:

rharps.com

--
-Barb A good friend will come and bail you out of jail; a true friend will be sitting next to you
saying, "Damn,that was fun!"

Melba's Jammin said:

In article said:

I am so frigging bored and I've cooked like a crazy person the past 2

weeks.

Quoted message said:

Quoted message said:

Drover's Inn Cheddar Cheese Soup Rate This Soup

Ingredients:

1/2 c. EACH of chopped raw carrots, celery, onion, & green pepper 3 c. grated cheddar cheese (2/3
lb.) 5 T. butter 4 T. flour 2 c. milk 4 c. chicken broth salt, pepper, and parsley

Instructions:

Melt butter, add veggies, and cook slowly for 5 minutes. Sprinkle flour over veggies & stir well.
Add heated broth, and continue cooking over low heat until boils & thickens slightly. Add grated
cheese and stir until cheese melts. Gradually add cold milk

(snippage)

Quoted message said:

I could never sell this to Rob, but I read the recipe and am curious: Doesn't adding cold milk to
the hot cheese mixture congeal the cheese or cause it to seize up or something?

(snip)

Quoted message said:

-B

Nope, it does not. I have a couple of really good cheese soup recipes that call for the milk to be
added after the cheese is heated/softened. This is done so the cheese will melt evenly first.

Jill the soupaholic

[email hidden] (Greykits) deliciously posted in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

Subject: Boredom/Dinner From: Dog3 dognospam@adjfkdla;not Date: 1/22/2004 12:10 PM Mountain
Standard Time

Quoted message said:

I am so frigging bored and I've cooked like a crazy person the past 2 weeks. I'm trying to figure
out what to do about dinner tonight. I think maybe I'll try a cheese soup with salad and fresh
bread from breadsmiths. The recipe below is easy and can be doubled. As usual I never measure
anything and I will use 1/4 cup red pepper.

1/4 cup??? Of cayenne? That would surely end boredom.

LOL... Sweet red bell pepper. Cayenne would most definitely make for an interesting soup.

Quoted message said:

I wanted to cook some sea scallops today but that didn't work in with the plans. They were thawing
in the fridge and are still icy. I think I will just saute them in butter with lemon. Dang, but we
wanted pizza tomorrow, guess it has to wait a day.

I haven't had scallops in a long time. I can eat pizza all the time.

Michael

Melba's Jammin' <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

In article said:

I am so frigging bored and I've cooked like a crazy person the past 2 weeks. I'm trying to figure
out what to do about dinner tonight. I think maybe I'll try a cheese soup with salad and fresh
bread from breadsmiths. The recipe below is easy and can be doubled. As usual I never measure
anything and I will use 1/4 cup red pepper.

Ob food:

Drover's Inn Cheddar Cheese Soup Rate This Soup

Ingredients:

1/2 c. EACH of chopped raw carrots, celery, onion, & green pepper 3 c. grated cheddar cheese (2/3
lb.) 5 T. butter 4 T. flour 2 c. milk 4 c. chicken broth salt, pepper, and parsley

Instructions:

Melt butter, add veggies, and cook slowly for 5 minutes. Sprinkle flour over veggies & stir well.
Add heated broth, and continue cooking over low heat until boils & thickens slightly. Add grated
cheese and stir until cheese melts. Gradually add cold milk and heat until scalding hot, but do
not boil. Cook at least 10 minutes. Season and sprinkle with parsley when serving. For a more
elegant soup-- strain veggies before serving.

Makes 6-8 servings.

I could never sell this to Rob, but I read the recipe and am curious: Doesn't adding cold milk to
the hot cheese mixture congeal the cheese or cause it to seize up or something? -B

I bring the milk to room temp and lower the heat before adding. Sometimes I'll slowly add some of
the soup from the pot into the milk. I've never had a problem with it but I've never added cold milk
from the fridge. Next time I'm going to use evaporated milk, just to see what happens.

Michael