February 9, 2010 at 3:27 pm (butter, carrots, celery, celery leaves, celery seed, cheese, corn, dill weed, eggs, flour, fully cooked ham, ground beef, ground chicken, ground pork, ground turkey, marjoram, milk, nutmeg, onion, paprika, pepper, potatoes, salt, sharp cheddar cheese, soup, stovetop, vegetable stock, yogurt)
Serves 3 – 4.
2 T butter
1/2 C chopped onion
3 C diced potatoes
2 C water or vegetable broth
1/2 t salt
1/4 t pepper
1/4 C chopped celery with leaves, optional
1/2 C diced or shredded carrots, optional
1/8 – 1/4 t ground nutmeg, dried marjoram, ground celery seed, dried dill weed or paprika
3 C milk
3 T flour
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Melt butter in large saucepan. Add onion. Saute until translucent. Add potatoes, water or broth, salt, pepper, celery, carrots and spice. Cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
Mix milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly.
Ham or cheese variation: Add 1 C cubed cooked ham or 1 C shredded sharp cheddar cheese
Cheeseburger variation: Add 1/2 lb browned ground meat and 1 C shredded cheese. Right before serving, stir in 1/4 C plain yogurt.
Dumpling variation: Combine 1 large beaten egg, 1/2 C flour and 2 T milk. Drop dough by teaspoons into simmering soup. Simmer 5 more minutes.
Corn variation: Use 1 C potatoes and add 2 C corn.
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July 9, 2009 at 10:58 am (bulgur wheat, cucumbers, dill weed, feta, fresh mint, fresh tomatoes, Greek, light Italian dressing, no-cook, Salad, Summer, whole-wheat couscous)
Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 6 servings, about 1 cup each
1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) crumbled feta cheese
1 tsp. dill weed (optional)
1/2 cup light Italian dressing
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Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
Add remaining ingredients; toss lightly.
Refrigerate 1 hour.
Variations:
Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.
Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.
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March 22, 2008 at 8:52 pm (black pepper, blue cheese, butter, cream cheese, dill weed, grill, Side dish, sweet onions, vidalia onions, worcestershire sauce)
Blue Cheese Vidalia Onions
by Judy Lynn Henderson
2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
1 tablespoon butter
4 oz blue cheese, crumbled (1 cup)
1/2 of an 8-oz package cream cheese, cut up
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed
Grilled burgers topped with bacon, or grilled steaks
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1. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of foil; seal with a double fold. Seal remaining edges with double folds to completely enclose onions, leaving space for steam to build.
2. For a charcoal grill, place packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)
3. In a large bowl combine blue cheese, cream cheese, Worcestershire sauce, pepper, and dill weed. Use a slotted spoon to add onions to cheese mixture; toss to coat. Serve on burgers or with steaks. Makes 8 servings.
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March 16, 2008 at 9:57 am (celery seed, dill weed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, refrigerator, rice wine vinegar, salt, stovetop, turmeric, white vinegar)
Don’t be alarmed at the quantity this recipe makes; these crisp, fresh-tasting slices will keep in the refrigerator three to four weeks.
7 medium Kirby pickling cucumbers, sliced into 1/8″ thick rounds
2 t salt, divided
1 C white or rice wine vinegar
1 C water
1/2 C sugar
1 t mustard seeds
1/2 t celery seeds
1/2 t turmeric
Pinch ground cloves
1 t dried dill weed
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Place cucumber slices in a large colander; sprinkle with 1 1/2 teaspoons salt. Set colander in sink to allow cucumbers to drain, about 1 hour.
In a large non-reactive pan (stainless steel, glass or enamel-coated metal), combine vinegar, water, sugar, remaining salt, mustard and celery seeds, turmeric and cloves. Bring to a simmer. Taste liquid to ensure balance of sweet to sour flavors, adding more sugar or vinegar, if necessary. Remove from heat. Add cucumbers and dill; stir well. Transfer mixture to a large gallon-sized glass or plastic jar with a tight-fitting lid. Allow mixture to cool, uncovered, to room temperature. Cover with plastic wrap; screw on top cover and refrigerate 24 hours. Makes 2 to 3 quarts.
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