hosted by Laverne Diede & Rhonda Fitterer
Cream of Cabbage Soup
- 2 Tbsp. chicken base
- 4 cups water
- 1/2 cup diced carrots
- 6 cups chopped cabbage
- 1 cup chopped celery
- 1 clove garlic, pressed
- 3 cups diced potatoes
- 1 cup chopped onions
- 1/2 cup chopped green pepper
- 1 tsp salt
- 1 tsp dill wed
- Cream sauce
- 2 cups milk
- 2 cups chicken stock
- 1 cup butter
- 1 cup flour
- Thyme to taste
- Pepper
Mix chicken base and water; bring to a boil. Add potatoes, onions, carrots; steam 5 minutes. Add cabbage, green pepper and celery; steam 5 minutes until vegetables are crisp-tender. Add salt, garlic and dill; set aside.
To make the sauce: Bring milk and stock to simmer. Make roux with butter and flour. Add to stock mixtures; simmer until smooth. Add seasoning. Add sauce to vegetables. Simmer 5 minutes.
Toffee Chunk Brownie Cookies
- 1 cup butter
- 4 oz. unsweetened chocolate, coarsely chopped
- 1 1/2 cups sugar
- 2 eggs
- 1 Tbsp. vanilla
- 3 cups flour
- 1/8 tsp salt
- 1 1/2 cups coarsely chopped chocolate-covered toffee bars
Preheat oven to 350 degrees. Mel butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly. Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in chopped toffee bars.
Drop heaping tablespoonful’s of dough 1 1/2 inches apart onto ungreased cookie sheets. Bake for 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in an airtight container.
