3 tablespoons butter
3 tablespoons flour
4 cups chicken stock
1/4 cup each carrots,
celery,
green peppers,
onion, diced as fine as possible.
3 cups grated cheddar cheese.
2 cups milk warmed salt and cayenne pepper
Method: Make a roux of the flour and butter. Add the stock and the
vegetables. Bring to a simmer and cook slowly for 30 minutes.
Add the Crowley cheese and bring to just before the boil, stirring until the cheese is
melted and well incorporated. Add the milk and
reheat again, but do not boil. Season to taste with salt and pepper. (Note: If you want
more cheese flavor, simply increase the
amount of cheese) This recipe serves 6.
1 1/2 lbs. ground beef
1 sm. onion (chopped)
1 16oz. can Kidney beans
1 16oz. can green Lima beans
1 16oz. Can Pinto beans
1 16oz. can whole kernal corn
1 16oz. can yellow hominy
2-3 16oz. cans chopped tomatoes
1 pkg. dry Taco seasoning
1 pkg. dry Ranch buttermilk dressing
1/2 t. oregano
Method: Use a large pot or dutch oven. Cook ground beef with chopped onion. Drain fat. Add all cans of vegetables, do NOT drain juices. Add packages of taco seasoning, buttermilk dressing, and oregano. Heat until hot.
~BACK~