Happy New Year everyone.
It's a wonderful time to try out a new hobby, or expand on any ideas that one has been thinking about or planning. I don't do New Year's resolutions because I could never adhere to that idea for very long. I enjoyed our holiday vacation and decided to change up my column just a little, so maybe each week readers may enjoy reading something new.
Things Grandma never told me:
Dry weights and measures (I always have to look these up):
Never miss a local story.
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
Over the holidays, we experimented with some new recipes and we made some dishes we hadn't made in years. I'm only sharing the ones that turned out nicely.
Best Cheddar Cheese Soup
This is not only delicious but pairs well with a green salad and is easy to make.
6 cans cheddar cheese soup
3 soup cans of whole milk
5 slices of bacon
1/3 cup chopped black olives
1/3 cup chopped fresh parsley
1/2 cup freshly chopped green onions with stems
1 cup finely chopped carrots
In a small skillet, fry the bacon. Remove bacon and let drain; reserve bacon drippings. Sauté carrots and onions in bacon drippings until a little tender. In Dutch oven, combine the 6 cans of soup and three cans full of milk. Heat over low temperature. After soup and milk are combined, add all the other ingredients and mix. Crumble bacon and add to soup mixture. It can be eaten as soon as it is hot, but we like cooking it a couple of hours.
This serves 12, and is wonderful as a "leftover."
Dee Dee's Garlic Bread Sticks
1 (9-inch) loaf unsliced bread-like Italian, or any Artisan bread
1/2 cup butter softened
3 cloves minced fresh garlic
4 Tablespoons toasted sesame seeds
Trim crust from bread. Cut loaf in half, length-wise, then in 8 equal cross-wise slices. Combine butter ad garlic, mixing well. Spread on all sides of bread slices. Arrange on baking sheet and sprinkle with sesame seeds. Bake at 400 degrees for 10 minutes.
When I toast any seeds or nuts, I place them on a foil-lined baking sheet and stick in a 350 degree oven for 3-5 minutes, watching closely to toast only-not burn.
1 yellow cake mix (regular-no pudding added)
1 small package instant vanilla pudding mix
1 cup Wesson Oil
1 cup whole milk
1 small package chocolate chips
1 (8-ounce) bar German chocolate, grated
1/4 cup powdered sugar
Mix all ingredients except 1/4 of a cup of the grated German chocolate and the powdered sugar. Bake at 350 degrees for 40-50 minutes (test for doneness), in a 9X13 inch pan. Combine remaining 1/4 cup chocolate and powdered sugar and sprinkle over cooled cake.
This serves 8-12.
Tip of the Week:
Add zip to store-bought French dressing by adding a clove of garlic to the bottle.
Please clip and save my recipes that you want to keep. I simply do not have the computer space to store all my columns, or to go back and look up a recipe I have saved, and then re-type it for a reader. Please understand the time limitations. I do, however, welcome all feedback, requests, suggestions or a new recipe! You can send this info to Lance Winter, Editor, at Weatherford Star-Telegram.
I'm looking forward to tulips popping up in the next month. It was difficult to find "a window of opportunity" to fertilize the pansies, and yes they look tired but they're alive.
Have a great week in Parker County and try out a new recipe this month.