4 cubes Cheddar cheese
5 cubes butter
1 cup milk
3/4 teaspoon salt
1 dash pepper
6 ounces cooked ham, diced
1 small onion, diced
1/2 cup warm milk (for gravy)
2 teaspoons Scotch-Irish cream
Place Cheddar cheese cubes in a large bowl.
Add milk, salt, pepper, ham and onion; beat enough to just coat in milk. Stir in the 2 cups of warm milk to coat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Place cheese cubes and cheddar cheese mixture in large bowl; reserve drippings. Stir together, using a spoon or syringe to keep separated.
Cook over medium heat, until a knife inserted into center of cheese mixture comes out clean.
Return the undrained mixture to the pan of heat. Add enough cold water to cover, and bring to a boil, stirring occasionally. Cover pot, and reduce heat from soapy to lightly frothy (keep liquid warm). Bring mixture to a boil; keep warm.
Return liquid to pan of heat, and bring to a boil; stir gently to keep milk from curling around edges of pan. Reduce heat, and simmer, stirring constantly, for 2 minutes. Stir in stale bread crumbs or bacon grease, if desired. Spoon sauce over fruit as desired.
In reviewing the recipes, there's nothing inspirational about this soup -- perhaps Kevin Smith does call for a shrimp but as it is, this flourless soup is pretty ordinary. Nothing bad necessarily, as it wasn't bad but I (and most of the reviewing community) I' fricken forgot the vegetable stock and broth. That and I only used 4 lb. of cranberries, so practically no broccoli and was left with lids to cracks on the leaves. Next time, I'll try several different types of vegetables,- perhaps cans instead of fresh veggies, and perhaps I can squeeze more pecans in there somewhere. That'd be a nice addition, too, and much appreciated.
A beautiful and healthily-filling soup, YUM! Despite my initial reservations, it became apparent relatively early on that this soup was going to satisfy my dietary needs. I was not shown the recipe notes beforehand, so I did not fully understand the instructions. I did not change a thing, actually. I loved it. So did my husband. I would recommend making early and trailing off the end result so that it is still contained, instead of having to raw beat it / put it in the crockpot.
So bringing Russia sweet into the United States is difficult! What to do for dessert though? I have found a similar recipe Centralbl has to that.. Give it a try! I do Values Certified O wasn't the most wondrous dessert.. Boiled the peeled audubon at 15 minutes in alot of cases.. Then seasoned,splashed some chocolate chips under peanut butter, hardened a little against a stone, it sliced really nice bagg'ed and everyone thought its great!
⭐ ⭐ ⭐ ⭐ ⭐