Smoked Sausage Cheese Soup

This is my Grandma J.'s recipe - such a yummy treat.

2 c. water
1 c. corn
1 c. chopped potato
1 c. chopped celery
1 c. chopped carrot
1/2 c. chopped onion
2 beef bouillion cubes
1/4 tsp. Tabasco sauce
1/2 lb. Velveeta cheese, cubes
1/2 lb. smoked sausage, cut into bite-size pieces

Place all ingredients except cheese in lg. pan or crock pot. Stir gently; bring mixture to a boil. Cover and simmer on low heat until vegetables are tender, about 2 hours. Just before serving, bring soup back to a boil and add cheese. Stir until blended and cheese is melted. Do not boil after adding cheese. Serves 4-6

Tomato Caprese on Bread

This is an original.

1 loaf crusty french or italian bread
3 tomatoes, sliced
1 lb. fresh mozzarella, thinly sliced
fresh basil
Olive oil
Balsmic vinegar
Salt
Fresh ground Pepper

Cut bread into 1/2 in. pieces. Drizzle w/olive oil. Top w/slice of tomato, fresh basil, salt & pepper, drizzle of balsamic vinegar and thin slice of mozzarella. Place under broiler until melty and lightly browned. Serve hot.

Cottage Cheese & Chive Muffins

My sister has a muffin book and this is from it.

2 c. self-rising flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. light brown sugar
1 egg, lightly beaten
1 c. cottage cheese - be very generous
1/4 c. skim milk
3 Tb. fresh chives, chopped

Combine dry ingredients. Cut in butter. Add wet ingredients and chives. Bake at 375 degrees for 20 min.

2 Cheese Spinach Casserole

This is such a yummy side dish - even kids like it!

1 c. flour
2 eggs
1 c. milk
1/4 c. butter, melted
1/2 sm. onion, chopped
2 cloves garli, minced
2 Tb. parmesan cheese
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 c. monterey jack or cheddar cheese
1 - 10 oz. pkg. frozen spinach chopped, squeezed and dried

Saute butter, onion, and garlic. Combine all ingredients and transfer to a greased 8x8 pan and bake at 350 degrees for 40-45 min. uncovered.

Macaroni & Cheese

This is a slight variation on Ina Garten's recipe. Sooo good!

Vegetable oil
Salt
1 lb. elbow macaroni or cavatappi
4 c. milk
8 Tbls. unsalted butter, divided
1/2 c. flour
8 oz. Gruyere cheese, grated
8 oz. extra-sharp cheddar, grated
4 oz. smoked cheddar
1/2 tsp. freshly ground black pepper
1/2 tsp. grated nutmeg
3/4 lb. fresh tomatoes
1 1/2 c. fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddars, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Thinly slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.