Grandma's Cheese Soup

Grandma Evans' Cheese Soup

INGREDIENTS

·         4 Large Carrots diced in small cubes

·         1 Stalk of Celery diced into small cubes

·         4 Medium Potatoes diced into small cubes

·         1 package of frozen peas

·         1 Large onion (Blend in blender with 1 Cup of water until onions are liquefied)

·         5 Quarts of Water

·         1 jar of Cheez Wiz (16 oz size)

·         30 Chicken Boullion Cubes

·         1 Can of Campbells Cream of Chicken Soup add 1 can of water

·         1 cup of canned milk

·         2 cubes of butter melted

·         1 cup of flour

DIRECTIONS

COOK VEGTABLES:

·         Mix the Carrots, Celery, Onion water blend and 4 cups of water

·         Cook until vegtables are half done, then add the potatoes and simmer

PREPARE SOUP STOCK

·      While the veggies are cooking, Mix 5 quarts of water, cheez wiz, boullion, canned milk and cream of chicken soup then bring to a boil in a very large stock pot.

·         Mix melted butter and 1 cup flour – mix smooth, make sure there are no lumps

·         Add butter/flour mixture to the boiling broth slowly stirring all the time

ADD VEGTABLES

·         Add the vegetable stock to the broth

·         Add frozen peas

·         Simmer minimum of 30 minutes before serving

Summer Vegetable "Ceviche"

Summer Vegetable "Ceviche"  

Source: http://www.foodandwine.com/recipes/summer-vegetable-ceviche

INGREDIENTS
* 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
* 1 teaspoon finely grated lime zest
* 1/3 cup fresh lime juice
* 1/4 cup extra-virgin olive oil
* 1 scallion, thinly sliced
* 1 jalapeño, seeded and thinly sliced
* 1 small shallot, thinly sliced
* Sea salt
* 1 1/2 cups fresh corn kernels (raw, from 2 ears)
* 2 nectarines, cut into thin wedges
* 1 Hass avocado, cut into 1/2-inch cubes
* 1 large orange bell pepper, finely julienned
* 1 pint heirloom cherry tomatoes, halved
* 1/2 cup coarsely chopped cilantro

HOW TO MAKE THIS RECIPE
In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes.
Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes.

Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

MAKE AHEAD
The salad can be refrigerated for up to 8 hours.

Authentic tabbouleh

Ingredients
4 bunches of Italian Parsley chopped finely, drained
1 bunch of fresh green mint chopped finely, drained
1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it)
5 medium sized tomatoes chopped, drained
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of quality olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*
Directions
1. Rinse all vegetables and let dry, especially the parsley and mint.

2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

5. Finely chop onions and mix with 7-spices.

6. Finely chop the cucumber.

7. Rinse all vegetables and let dry, especially the parsley and mint.

8. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

9. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

10. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

11. Finely chop onions and mix with 7-spices.

12. Finely chop the cucumber.
Source
http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/
Description
Authentic Lebanese Tabbouleh is a healthy and super-green traditional salad. It has a nice lemony kick and is very delicious. Try our easy Tabbouleh recipe.