Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

Canned soups are some of the best convenience foods around. Home cooks use them for casseroles, sauces, meat loaf, Sloppy Joes, and cream sauces. But many canned soups have too much salt and lack distinctive flavor. Still, I keep any cans on the shelf.

My husband is retired and often home for lunch. Unlike many wives, who complain about fixing lunch for their husbands, I welcome these opportunities to eat together. For us, noon-time is catch-up time. We compare our "To Do" lists and cross off items one by one.

Meat Casseroles

Lunch stumped me the other day, however. I planned to eat leftovers from the cafeteria meal I enjoyed the old evening. While there was adequate food for one, I couldn't stretch it to feed two. What could I fix for my husband? On the pantry shelf I found a can of Golden Mushroom soup and boosted the flavor with extra ingredients.

I started by sauteing a box of sliced fresh mushrooms in butter and olive oil. Finely chopped onion, celery and chicken stock made the soup even more flavorful. The splash of dry sherry was the final touch. My husband the soup and I did too. You can make Fresh Mushroom Soup with Sherry in 15 minutes and here's the recipe.

Ingredients

1 tablespoon butter
1 tablespoon extra light olive oil
8-ounce box sliced fresh mushrooms
1/4 red or yellow onion, finely chopped
3 tablespoons celery, finely chopped
10 3/4-once can of Golden Mushroom soup
1 soup can of lower salt chicken stock (beef stock may be substituted)
1/4 cup dry sherry
chopped parsley for garnish

Method

Melt butter in soup kettle. Add olive oil. Saute mushrooms in butter-oil aggregate until approximately brown. Add chopped onion and celery and cook for one minute. Add condensed soup and 1 soup can of chicken stock. Sell out heat to bottom setting. Cover and simmer for 10 minutes. Add sherry and cook for one diminutive more. Decoration with chopped parsley and serve immediately with French bread or crispy crackers. Makes 4 servings.

This basic formula may also be used to make Cheddar Cheese soup. Use cream of celery soup, eliminate the mushrooms, add the finely chopped onion, 1/4 cup finely chopped green pepper and 1/4 cup finely chopped red pepper. Stir in 1 cup grated medium Cheddar cheese and 1 soup can of milk. Simmer on low heat until cheese melts.

Additions like these can turn a can of soup into connoisseur soup. Happy slurping!

Copyright 2011 by Harriet Hodgson

Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

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Divine Turkey-Broccoli Sandwich With Cheese Sauce

Cheese has been around for centuries and so has melted cheese. In many countries, the recipe for melted cheese sauce is known as Welch Rarebit. Agreeing to Wikipedia, the sauce was created by humble people who couldn't afford rabbit or other kinds of meat.

The recipe probably started out as melted cheese thinned with a bit of milk or cream. As the decades passed, other ingredients were added -- beer, ale, mustard, Worcestershire sauce, tomatoes, onions, oysters, and meat. Home cooks passed the recipe on to their children. "The Boston Cooking School Cook Book" by Fannie Merritt Farmer and first published in 1896, contains some recipes for Welsh Rarebit.

Meat Casseroles

The first one calls for butter, cornstarch, thin cream (half and half), salt, mustard, a "few grains of cayenne," and a soft, mild cheese cut into pieces. "Much of the success of a rarebit depends on the capability of the cheese," notes Farmer.

The second recipe calls for ale or lager beer and is thickened with a beaten egg. Tomato Rarebit is the third recipe and it includes stewed tomatoes that have been drained. All of the Welsh Rarebit recipes are served on toast or crackers.

"The Victory Cook Book: Wartime Edition," edited by Ruth Berolzheimer and published in 1943, also contains a Welsh Rarebit recipe. Instead of milk or cream, ginger ale is used for the liquid. This may have been due to the shortage of milk and cream during World War Ii.

Welsh Rarebit (cheese sauce) has survived for centuries because it is homey, comforting and tastes good. But as I discovered, you have to be meticulous with sharp Cheddar, because it can curdle if you melt it too quickly. To be on the safe side, I use mild Cheddar and add dry mustard to enhance its flavor. Thanks to deli meat, pre-shredded cheese, and frosty broccoli, this recipe can be made in minutes. You may substitute frosty asparagus spears for the broccoli. Now enjoy your Divine Turkey-Broccoli Sandwich with Cheese Sauce.

Ingredients

2 tablespoons butter

2 tablespoons gravy flour

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups fat free half and half

2 cups pre-shredded mild Cheddar cheese

8 slices lightly toasted bread

1 pound deli turkey, thinly sliced (or more)

1 box frosty broccoli spears, defrosted

Extra pre-shredded mild Cheddar cheese

Method

Melt butter in small saucepan over low heat. Whisk in flour, seasonings, and cook for one minute. Add half and half, whisking constantly, and cook until sauce starts to thicken. Lower the heat and add the cheese. Cook for about five minutes, or until the cheese has completely melted. Cover and set aside. Lay toast in a shallow casserole. Mound some slices of turkey on each slice of bread. Place a broccoli spear on top of the turkey. (You may have to cut spears into thinner strips.) Spoon cheese sauce over sandwiches and decoration with extra Cheddar. Broil until the cheese is lightly browned. Makes 4 servings.

Copyright 2009 by Harriet Hodgson

Divine Turkey-Broccoli Sandwich With Cheese Sauce

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Beef and Macaroni Casserole W/feta Cheese

For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different.  With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles.  Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.

For more of Linda's diabetic recipes and writings, visit her website at http://diabeticenjoyingfood.squarespace.com

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Recipes For Beef and Macaroni Casserole with Feta Cheese and an Orange Almond Salad

For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different. With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles. Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

Meat Casseroles

12 oz pkg whole grain elbow macaroni
1 tbsp olive oil
1 med onion, peeled, finely chopped
1/4 tsp turmeric
1/4 tsp ground corriander
1/4 tsp pepper
1 lb lean ground beef
2 tbsp lemon juice
1/2 cup chopped parsley
1 cup crumbled feta cheese
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender. Drain . Heat the oil in a non-stick pan and cook onion over low heat until softened. Stir in the spices. Crumble in the beef and cook until no longer pink. Stir in the lemon juice. Remove from heat and stir in parsley. Spray a large baking dish with nonstick cooking spray. Mix with macaroni with the meat mixture and half of the feta cheese. Place mixture into prepared pan. Top with the remaining feta cheese. Sprinkle the bread crumbs and Parmesan cheese over the top. Bake 30 to 40 minutes until bubble and hot through.

Six servings. Per serving: 371 calories, 28 g carbs, 29 g protein

ORANGE-ALMOND SALAD

3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 celery, thinly sliced
2 tbsp chopped green onion
1/4 cup cider vinegar
1/4 cup SPLENDA or Equal Sugar-Lite
2 tbsp canola or olive oil
1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.

Enjoy!

Recipes For Beef and Macaroni Casserole with Feta Cheese and an Orange Almond Salad

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

This is a delicious, easy to make casserole that combines fresh asparagus, mushrooms, and cheddar cheese with butter, cream of mushroom soup, coarse-grained salt and freshly ground black pepper. Topped with crispy French fried onions, the dish is baked until the mushrooms and asparagus are tender and the fried onions are golden brown. A perfect casserole for the fall holidays, this is a great recipe to serve in the spring when asparagus is fresh and in season.

Recipe Notes:
Fresh asparagus is available year round with peak season during the spring from March through May. With most asparagus recipes you want to have asparagus of uniform thickness so they cook evenly. Thin asparagus cooks faster than thick asparagus so watch the cooking asparagus closely. Thicker spears of asparagus may need trimming at the ends to remove any tough areas and dirt. Wash asparagus just prior to using.

Meat Casseroles

Asparagus and Mushroom Casserole with Cheddar Cheese and Fried Onions

Ingredients:

2 tablespoons Unsalted Butter
2 cups chopped Fresh Asparagus
1 (10.75 ounces) can Cream of Mushroom Soup
4 ounces Mushrooms, trimmed and sliced
2 cups grated Fresh Cheddar Cheese
3 ounces French Fried Onions
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Preheat the oven to 350 F.
2. Grease a 2-quart casserole dish with butter.
3. Layer half of the chopped asparagus, half the cream of the mushroom soup, half of the sliced mushrooms and half of the shredded cheese in the casserole dish.
4. Season the mixture lightly with salt and generously with pepper, or to taste.
5. Repeat layering with the asparagus, cream of mushroom soup, sliced mushrooms and shredded cheddar cheese.
6. Bake for 30 minutes in preheated oven.
7. Sprinkle fried onion pieces on top and bake additional 5 minutes to brown.
8. Remove casserole from oven and allow a few minutes time to cool and firm up before serving.

Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Meat Casseroles

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock
1-3/4 cups Long Grain Rice, cooked tender in chicken stock
2 tablespoons Extra Virgin Olive Oil
2 cups sliced Fresh Cremini or Button Mushrooms
1/2 cup Fresh Broccoli Florets
1 small White or Yellow Onion, chopped
1/4 cup grated Carrot
1/4 cup sliced Celery
4-5 cups Turkey, cooked and diced
1 (2 ounces) jar Diced Pimientos, drained
1 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Dried Oregano
5 tablespoons All-Purpose Flour
3 cups Whole Milk
1/4 cup White Wine or Chicken Stock
2 cups Shredded Swiss Cheese
2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.
2. Add extra virgin olive oil to large skillet.
3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.
4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.
5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.
6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.
7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.
8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.
9. Transfer to a greased 13" x 9" x 2" casserole dish.
10. Sprinkle remaining cheddar cheese over the top.
11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Recipe Ideas For Cheese Lovers

Do you sometimes get a severe hankering for something gooey and cheesy? Cheese is a very versatile component for both meals and snacks. Whether you want a warm cheesy dish to chase away the winter chill, or a chilled hunk of cheese straight-up on a warm spring day, there are plenty of recipes to satisfy your craving. In this article, we're going to list three great recipes that are sure to leave you with a happy tummy!

Cheese Stuffed Chicken Breasts

Meat Casseroles

Ingredients:

4 chicken breasts
1 tablespoon of Parmesan cheese.
2 oz of mozzarella cheese
1 teaspoon chicken flavored bouillon
1 teaspoon parsley
1/4 cup of fine breadcrumbs
1 medium beaten egg
salt and pepper to taste

Make a long incision in each chicken breast and sprinkle the mozzarella inside. Secure the incision with a toothpick or string. Place the chicken breasts into a baking dish and brush each piece with the beaten egg. Mix the remaining ingredients together and sprinkle over the chicken. Cover the dish with aluminum foil and bake for 40 minutes at 375 degrees F.

Cheddar Ball

2 (8 ounce) blocks of cream cheese
1/2 cups relish
1 1/2 cups grated cheddar
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 cup chopped nuts (slivered almonds work especially well)

Mix together everything but the nuts. Shape the mass into a ball and roll in the nuts so that it is completely coated. Place in an air-tight container or wrap with plastic wrap and refrigerate until thoroughly chilled.

Cheddar 'n Crab Meat Casserole

12 oz Crab meat
3 oz grated cheddar
3/4 cup skimmed milk powder
3 tablespoons of plain flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon mustard powder
1 cup water

In a small pot mix the flour, mustard and milk powders, and salt and pepper. Add the water slowly - be sure to mix continuously as the mixture thickens. Remove from heat and stir in the cheese until melted. Add the crab meat. Pour the mixture into a casserole dish and bake at 350 degrees F until thoroughly cooked.

Cheese on Toast with a Twist

Toast
Grated Mozzarella
1 Slice of Swiss or Muenster Cheese
4 (Thin) Slices of Turkey or Ham Sandwich Meat
Salt and Pepper to Taste

Make toast to a medium brown in the toaster. Top with Swiss/Muenster slice, meat, salt and pepper, and top with sprinkled mozzarella. Heat in a toaster oven (or a regular oven if you're willing to wait a bit) until cheese is melted and starts to brown.

Just give these recipes a try and you'll soon find yourself in a heaven of cheesy goodness! Thanks for reading!

Recipe Ideas For Cheese Lovers

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Ultimate Macaroni and Cheese Recipe

When most of us think of Macaroni and Cheese, we can not get past the image of the plastic bag of miniature elbow noodles and orange powder that we prepare for our kids. Thankfully, a generation of fans of that boxed concoction have now grown up and invented many delectable variations that are more compatible with the mature palate. Creativity knows few bounds, and the variations are countless. But after experimenting with numerous combination's, we found this to be the creamiest, most flavorful Mac and Cheese recipe yet. Save the elbow noodles and orange powder for the kids.

Ingredients

Meat Casseroles

16 Ounces of seashell pasta 2 1/2 Tablespoons of Butter (we recommend Fresh Amish Butter) 2 Tablespoons of all-purpose flour 2 cups of milk 4 Ounces of Grated Smoked Gouda cheese 4 Ounces of Grated Medium-Sharp Orange Cheddar cheese 1/2 teaspoon of salt 1/4 teaspoon of ground white pepper Dash of garlic powder 1 cup of breadcrumbs

Preparation

Preheat oven to 375 degrees (190 degrees C). Lightly grease a 10-inch casserole dish. Bring a large pan of lightly salted water to a boil, add pasta and cook for about 8-10 minutes until tender; drain. Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it is consistent. Stir in the milk, salt, pepper, and garlic. Simmer, stirring constantly until sauce is thick and smooth enough to coat the back of a spoon. Remove from heat and stir in both cheeses. Combine finished pasta and cheese sauce. Transfer to prepared casserole dish. Spread breadcrumbs over top. Bake in preheated oven for 15 minutes or until heated through.

Makes 8 servings.

Ultimate Macaroni and Cheese Recipe

About the Author - John Dennis Shisler is the third generation owner of Shisler's Cheeses House, a cheese and gourmet food store in Orrville, OH. He tried to avoid the cheese business for 18 years, trying everything from the military to advertising sales, but eventually returned to his roots and went into the family business. He is now trying to bring the great taste of his family business to the rest of the world by making their unique and delicious products available online at www.cheesehouse.com.

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Chicken and Cheese Create a Tasty Combination

If you are looking for something to liven up your chicken dinners, a wide variety of cheeses can be perfect for adding flavor and interest to the most ordinary of meals. While it is certainly true that chicken is a diverse food that goes well with many others, cheese really has a way of making this meat even more delicious.

Ordinary, boneless chicken can be baked with any cheese you like including cheddar, the regular and the sharp varieties, parmesan, provolone, Swiss, and even cream cheese.

One particular chicken recipe that includes two types of cheeses is chicken marsala. Parmesan and provolone combine with marsala wine, slices of ham, and several seasonings to create an extraordinary meal.

If you want to add some spice to your dinner, try melting some pepper jack cheese on your chicken just before it is done baking. Alternatively, perhaps you would enjoy a Reuben chicken dinner including sauerkraut, Swiss cheese, and Thousand Island dressing.

To make Reuben chicken, first add the meat to a casserole dish along with some salt and pepper to taste. Next, layer the sauerkraut evenly atop the chicken. Then, add several slices of Swiss cheese before pouring a few cups of dressing on top of the rest of the ingredients.

Bake the boneless, skinless chicken breasts covered with aluminum foil in a 350 degree Fahrenheit oven for about an hour before checking to see if the meat is cooked thoroughly. Twenty minutes before the end of the cooking time, remove the foil to allow the meat to brown.

Chicken can also be coated with a variety of staples you probably already have in your cupboards or pantry such as flour, instant potato flakes, cereal, and of course, bread crumbs, before adding the cheeses of your choice.

If you do not have store-bought breadcrumbs handy, make your own using hardened Italian bread along with seasonings such as dried oregano, parsley and sage, garlic and onion powders, salt, pepper, and paprika.

Classic Chicken Parmesan Recipe

What You Need

2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups Italian flavored bread crumbs
2 pounds boneless, skinless chicken breasts (6 breasts cut in half)
1/3 cup olive oil
1 1/2 cups tomato or marinara sauce, warmed
2 cups mozzarella cheese, shredded
Non-stick cooking spray

How to Make It

After preheating the oven to 400 degrees, combine the eggs, salt, and pepper in a shallow bowl or dish. In another dish, add the breadcrumbs.

Dip each half chicken breast into the egg mixture first, fully soaking it before dipping into the bread crumbs making sure to coat completely.

In a large frying pan, heat the olive oil over a medium flame until it is hot. Be careful that the oil does not get too hot and smoke. Brown and heat the coated chicken breasts frying for three to four minutes per side before placing on a plate with paper towels to drain.

Spray a baking sheet with non-stick cooking spray and arrange the chicken evenly. Spread the tomato or marinara sauce on top of the chicken making sure to coat each piece. Sprinkle the chicken with the shredded mozzarella cheese and bake in the oven for five to 10 minutes, or until the cheese is melted and the meat is heated thoroughly.

Dinner can be simple with a healthy and tasty baked chicken rice recipe that will not take long to prepare, or for your family to devour! For a zesty treat, try a chicken parmesan recipe with a delicious marina sauce along with a fresh garden salad and garlic or Italian bread for a savory meal.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Baked Macaroni and Cheese Ground Beef Dinner Recipe

This dish is especially good if made with leftover homemade macaroni and cheese. I like to make extra ahead of time, just to use in this recipe.

Baked Macaroni and Cheese Ground Beef Dinner

Meat Casseroles

Ingredients:

1 medium onion, sliced
1 cup celery, sliced on the diagonal
1 cup sliced mushrooms, diced (or 1 small can, drained)
1 bell pepper, sliced
4 tomatoes, peeled and diced (or 1 small can diced tomatoes, drained)
1 pound ground beef
3/4 cup cheddar cheese, shredded
3 tablespoons cooking oil
1 teaspoon oregano or Italian seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked macaroni

Preparation:

Grease a 9x9 inch baking dish. Preheat oven to 350 degrees F.

Saute onion, celery, mushrooms and bell pepper in oil until slightly limp. Remove from pan and set aside.

In same pan, cook ground beef until browned. Drain fat, add oregano, salt and pepper. Stir together well.

Add sauteed vegetables, tomatoes, cheese and macaroni, mixing well. If you are using leftover macaroni and cheese, reduce shredded cheese by 1/4 cup and sprinkle on top before baking.

Place in preheated oven and bake for 20 minutes at 350 degrees F, or until golden brown. Serves 4 to 6.

Tip: This dish doubles and freezes well. For added convenience, make 2 pans and place 1 or both in the freezer. Be sure to cover top of dish tightly with aluminum foil. When ready to use, let thaw 2 to 3 hours before baking in preheated oven. You can also thaw this dish in the microwave if using a glass baking dish.

Baked Macaroni and Cheese Ground Beef Dinner Recipe

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How to Make a Potato - Cheese Casserole That is Suitable For Diabetics, Too

I took a week away from the computer to spend time with three of my grandchildren over their Spring Bread but now it is time to get back to work. For today's recipe I have chosen a Potato-Cheese Casserole. This mashed potato casserole is not only a good one for us diabetics as it has a ratio of 3 to 1 carbs and protein, it is also easy and very tasty. I great way to add potatoes to your favorite steak, pork chop, or other meat. Each serving is 15 grams of carbs to 5 grams of protein. That is right on the nose for a diabetic ratio. Isn't it great to have potatoes that are tasty for everyone yet fall into the diabetics ratios? Give this recipe a try at your next dinner and see for yourself how it can dress up your meal.

POTATO-CHEESE CASSEROLE

Meat Casseroles

3 cups cooked, mashed potatoes

1 egg, separated

1/2 cup shredded low-fat process American cheese

1/2 small green bell pepper, finely chopped

1 tbsp finely chopped green onion

1/2 tsp celery salt

1 egg white

1/2 tsp paprika

2 tbsp shredded low-fat cheddar cheese, if desired

Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.

In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.

In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.

Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.

Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.

Yield: 8 (1/2 cup) servings

Note: This is a great potato dish for diabetics as it has 15 g of carbs and 5 g of protein per serving (without the shredded cheddar cheese topping).

Enjoy!

How to Make a Potato - Cheese Casserole That is Suitable For Diabetics, Too

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.
For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com.

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How to Make a Potato - Cheese Casserole That is Suitable For Diabetics, Too

I took a week away from the computer to spend time with three of my grandchildren over their Spring Bread but now it is time to get back to work. For today's recipe I have chosen a Potato-Cheese Casserole. This mashed potato casserole is not only a good one for us diabetics as it has a ratio of 3 to 1 carbs and protein, it is also easy and very tasty. I great way to add potatoes to your favorite steak, pork chop, or other meat. Each serving is 15 grams of carbs to 5 grams of protein. That is right on the nose for a diabetic ratio. Isn't it great to have potatoes that are tasty for everyone yet fall into the diabetics ratios? Give this recipe a try at your next dinner and see for yourself how it can dress up your meal.

POTATO-CHEESE CASSEROLE

3 cups cooked, mashed potatoes

1 egg, separated

1/2 cup shredded low-fat process American cheese

1/2 small green bell pepper, finely chopped

1 tbsp finely chopped green onion

1/2 tsp celery salt

1 egg white

1/2 tsp paprika

2 tbsp shredded low-fat cheddar cheese, if desired

Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.

In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.

In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.

Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.

Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.

Yield: 8 (1/2 cup) servings

Note: This is a great potato dish for diabetics as it has 15 g of carbs and 5 g of protein per serving (without the shredded cheddar cheese topping).

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.
For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com.

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Old-fashion Corn Chips, Chili, and Cheese Casserole With Country Surprise Slaw

With the current grocery prices and all the other economic downturns, we are all looking for economical recipes that will help us feed our families nutritious meals. Here are a couple of old-fashion recipes from my vintage recipe collection. Both are quick, easy, economical and tasty. Perfect for an inexpensive family meal. Corn chips, chili, and cheese casserole uses a minimal number of ingredients, goes together quickly and only needs to bake for 20 minutes. Not only is it tasty and economical, it is also perfect for the busy mom. Country surprise slaw has an apple in its ingredient list, giving it a little something extra and adding fruit to the mix.

CORN CHIPS, CHILI, AND CHEESE CASSEROLE

2 tbsp margarine
1 lb ground beef
1 1/4 oz pkg chili seasoning mix
1 cup shredded cheddar cheese
2 cups coarsely crumbed corn chips
1 medium onion, chopped
2 cans (8 oz each) tomato sauce

Melt margarine in skillet and brown ground beef with onion. Drain. Stir in chili seasoning mix, tomato sauce, and 1 cup water. Simmer 10 minutes. Stir occasionally. Lightly grease 2-quart casserole dish. Layer 1/2 chili mixure, corn chips, then cheese. Repeat layers. Bake 20 minutes at 350 degrees.

COUNTRY SURPRISE SLAW

6 cups shredded or chopped cabbage
2 large carrots, shredded
1 medium bell pepper, chopped
1 large red apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine the cabbage, carrots, bell pepper, apple, onions, and celery. In a small mixing bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour dressing mix over cabbage mixture and toss to coat well. Put in a covered bowl and refrigerate.

Enjoy

For Linda's vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com For Linda's diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

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Meatloaf and Mac And Cheese

It's been a day that started out with the best of intentions. A day meant for cleaning, organizing, catching up on all those unfinished projects but instead you sat down, just for a minute, to watch a little TV and relax for a moment before getting started. Unfortunately for you and your to do list you stumble across a Planet of the Apes movie marathon. You can kiss the day good bye. Not only are you not going to get any of the chores done, you will not even bother to get out of your pajamas.

A day like this is perfect for a dinner like this one. The earthy mushroom aroma of the meatloaf and the warm nutty scent of the Mac n' Cheese filling your kitchen will make you seem like a hero, like you've worked on it all day. You'll be able to get this started just as you've finished your Escape From The Planet of The Apes and be done and ready to serve in time to catch the grand finale of the Battle for the Planet of the Apes. And some of that procrastination guilt will be alleviated by the praise and thanks you'll receive upon serving this moist, savory meatloaf along side this gooey Mac n' Cheese with its golden crunchy crust.

Meat loaf

Ingredients

8 oz ground pork
8 oz ground beef
2 large eggs
1 cup of Italian style bread crumbs
½ cup red wine, Madeira or port work best
1 tsp veal or beef demi glace (available at any gourmet grocer)
1 tsp butter
1 tbsp olive oil
2 cups mushrooms sliced

Spices
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley

1. Preheat oven 375 degrees
2. In a large bowl mix together by hand meat, spices, eggs, and breadcrumbs until a sticky texture is reached.
3. Heat olive oil in a large skillet on medium heat. Add mushrooms and cook until they lose most of their liquid and are reduced by half in size.
4. Add red wine. Simmer until alcohol smell is gone and sauce begins to thicken.
5. Add demi, stirring until evenly dissolved.
6. Add a pad of butter to finish sauce. Turn off heat and stir, evenly blending butter giving the sauce a shiny finish.
7. Place meatloaf mixture in a glass bread loaf pan. Pour mushroom sauce over top.
8. Cook for 60 minutes

Mac n' Cheese

8 oz uncooked rigatoni pasta
8 oz half and half
1 egg yolk
1 table spoon bread crumbs
¼ tsp nutmeg
Salt and pepper TT
8 oz Shredded Swiss cheese

1. Preheat oven to 375

2. Cook pasta until al dente. Strain pasta and rinse with cool water to prevent from cooking further. Toss with nutmeg, salt and pepper.

3. Coat a casserole dish with butter to give mac and cheese a golden crust

4. Place a layer of pasta in baking pan.

5. Add a layer of cheese.

6. Continue with alternating layers of pasta and cheese to the top of the baking pan ending with a layer of cheese.

7. Evenly sprinkle breadcrumbs over the top.

8. Bring half and half to a simmer in a small sauce pot.

9. Slowly whisk hot half and half into eggs just a little at a time as not to cook the eggs.

10. Pour this mixture over mac and cheese. This will hold everything together creating a casserole when baked.

11. Place mac and cheese on bottom rack of the oven to achieve a golden crunchy crust. Cook for 30-40 minutes or until top is golden.

If for some reason this doesn't all get finished tonight it can be stored easily in the refrigerator. Slice up the rest of the meat loaf and wrap each piece individually. This way it can be enjoyed as a sandwich later. It is just as good cold as it is warmed up. The mac n cheese is almost better the next day nuked in the microwave by itself or with a meatloaf sandwich.

Katherine Montalto
http://www.killmonkies.com
http://www.chef-katherine-m.com
info@killmonkies.com

Katherine Montalto is a trained chef. She graduated from the Illinois Institute of Art Chicago Culinary program. She has worked in high end catering, restaurants, and as a private chef.

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Meatloaf and macaroni and cheese

It 's a day that began with the best intentions. A day to clean, organize, capture all These unfinished projects, but sat for a moment to look around and relax a bit 'of television for some time before you start. Unfortunately for you and your list of tasks, you land on a planet of the Apes movie marathon. You can kiss the day goodbye. Not only is made for the job, not even yourPajamas.

A day like this is perfect for a dinner like this. The earthy flavor of the meatloaf and the warm scent of hazelnut are the cheese Mac n 'fill your kitchen, there seems to be a hero, whom you have worked all day. You will be able to start as Escape From The Planet of the Apes to be completed and ready to serve in time to catch the grand finale of the battle for the planet of the apes. And part of that debt is procrastinationImprove with praise and thanks to you is salty wet dressings on the adhesive side of Mac n cheese with crispy golden crust to obtain.

Meatloaf

Ingredients

8 ounces ground pork
8 ounces ground beef
2 large eggs
1 cup Italian bread crumbs
Best red wine ½ cup Madeira or port work
1 teaspoon veal or beef demi-glace (available in the gourmet, Kaufmann)
1 tablespoon butter tea
1 tablespoon olive oil
2 cups mushroomsslices

Spices
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon teaspoon dried basil
1 teaspoon teaspoon dried parsley

Before Preheat oven 375 degrees
Second large bowl, combine the meat with one hand, spices, eggs, bread crumbs and a sticky consistency to reach a.
Third olive oil in a large pan over medium heat. Add the mushrooms and cook until they lose most of their liquid and are reduced by half.
4 Add the red wine. Boil until the alcohol smell is gone andSauce begins to thicken.
Add half of the fifth, stirring, until dissolved homogeneous.
Add a sixth block of butter sauce over. Turn off heat and stir butter sauce evenly mixed to give a glossy finish.
7th place the meatloaf mixture into a piece of glass. Pour the mushroom sauce on top.
Bake for 60 minutes eighth

Mac n Cheese

8 ounces uncooked rigatoni pasta
8 ounces half and half
1 egg yolk
One tablespoon of breadcrumbs
¼ c. teaspoon nutmeg
Salt and pepper TT
8 ozShredded Swiss cheese

Before Preheat oven to 375

The pasta second. stumps of pasta and plenty of cold water to prevent cooking. Mix the nutmeg, salt and pepper.

Third Coat a saucepan with the butter to give Mac and cheese crust is golden

4th Place a layer of dough into a baking dish.

Add a fifth layer of cheese.

Sixth unit concludes with alternating layers of pasta and cheese on top of the pan with a layer of cheese.

Seventh uniformlySprinkle bread crumbs on top.

Eighth Bring half and half to boil in a saucepan.

Slowly pour hot half and half in the ninth a little 'eggs when the eggs do not cook.

Pour the mixture on 10 for Mac and cheese. This helps keep everything together when you create a casserole in the oven.

11 to reach the place Mac and cheese on bottom rack of the oven, the crust crisp and golden. Bake for 30-40 minutes or until top is golden.

If for any reasonAll over tonight, can easily be stored in the refrigerator. Slice the remaining meat loaf and wrap each piece individually. And then he can enjoy as a sandwich. It 's just as good as cold as it warms. The Mac n Cheese is almost better the next day nuked in the microwave alone or with a meatloaf sandwich.

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Betty's Oh So Easy Cheddar cheese, stuffed sleeves

In this video, Betty shares her super-fast, easy sleeves stuffed with cheddar cheese pasta sauce recipe. Almost no work, but lots of taste! 1 medium in a large pot with water, boil the pasta 8 tsp sleeves 2.1 oz package of 16 ounces sharp cheddar cheese 1 pound 10 oz jar of pasta sauce (I use flavored meat please) grated Parmesan cheese (to taste) is 14 sleeves noodles in salted water. Cook until almost tender - al dente. Drain and remove from heat in waterthe sink with a sieve. Wash the hot cooked pasta in a colander under cold water until they are sufficiently cooled. Place the filter back on top of the pan to absorb the extra drops. Now, cut into 16 equal slices of cheese (1 oz) bands. Put a tape into each cooked pasta and sleeves in an 8 inch by 12 inch Pyrex dish that has been sprayed with cooking oil. (You can also use a thin layer of sauce cooking spray on me beforeNoodles in the dish.) Next to the stuffed pasta in the pan until you get a plane. Now, pour the sauce evenly on fine layer of dough, about half the bottle is pray. Complete rest of the pasta, stuffed into a new layer above the previous level, until all the noodles are filled. Pour remaining sauce over the top layers of pastry You're welcome. The sauce evenly over top and sprinkle with grated Parmesan cheese, as...

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Betty "The Whole Enchilada" recipe of beef and cheese enchiladas

This video shows how Betty "The Whole Enchilada - beef and cheese enchiladas. These are corn tortillas stuffed with ground beef, peppers and onions, topped with enchilada sauce, sour cream and mix a pinch of cheddar cheese! And Easy Ingredients delicious!: 1 £ lean ground beef 1 teaspoon salt 2 large onions, chopped 2 large green bell pepper, chopped 2 10 oz cans enchilada sauce (you can hot or mild, or one of each.) 1 cup sour cream 10-12OS eight corn tortillas. (2 cups) grated Monterey Jack cheese 2 cups grated Cheddar cheese Place the meat in a skillet over low heat. Sprinkle with 1 teaspoon of salt. Add 2 large onions chopped 2 large green bell pepper. Cook, stirring constantly, until meat is browned and vegetables are tender, about 10 minutes. Now for 2 cans of enchilada sauce in a pan and make a cup of sour cream. Mix and place over low heat. Bring to a boil and immediately take the heat.Get ready to prepare your enchiladas in the creation of an assembly line "as follows. Take a corn tortilla, enchilada sauce mixture by immersing in hot to make it smooth, then add a generous amount of meat mixture and vegetables to about 2 / 3 of the tortilla dipped. They have 8 ounces (2 cups) shredded Monterey Jack in a bowl near the cheese mixture generously enough meat on your tortilla. Now, turn the omelette on the shape of your enchilada. Just begin distribution in late untilhave ...

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