Cheesy Ham Chowder

Ingredients

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1-1/2 cups water
• 2-1/2 cups cubed potatoes
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups shredded cheddar cheese
• 2 cups cubed fully cooked ham

Directions

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Nutrition Facts

1 cup: 418 calories, 28g fat (14g saturated fat), 76mg cholesterol, 1056mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 19g protein.

Originally published as Cheesy Ham Chowder in Quick Cooking September/October 2000

Cheddar Chicken Potpie

Cheddar Chicken Potpie 

          
6 Servings  Prep: 30 min. Bake: 40 min.

Ingredients

    CRUST:
    1 cup all-purpose flour
    1/2 teaspoon salt
    5 tablespoons cold butter, cubed
    3 tablespoons cold water
    FILLING:
    1-1/2 cups chicken broth
    2 cups peeled cubed potatoes
    1 cup sliced carrots
    1/2 cup sliced celery
    1/2 cup chopped onion
    1/4 cup all-purpose flour
    1-1/2 cups milk
    2 cups (8 ounces) shredded sharp cheddar cheese
    4 cups cubed cooked chicken
    1/4 teaspoon poultry seasoning
    Salt and pepper to taste

Directions

For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.

For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture.  Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat  until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
   
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.

From Taste of Home

Homemade Mac 'n' Cheese

Homemade Mac ‘n’ Cheese

3 cups of macaroni (or other pasta)
2 cans of cream of mushroom soup
1 can milk
½ tsp salt
1/4 tsp pepper
2 cups grated cheese

Bring a large pot of water to a boil.  Add pasta and cook until done.  Drain pasta, and return to pan.  Add soup and milk and salt & pepper, stir well.  (Add more milk if not creamy.)  Heat over medium heat, stirring to prevent sticking.  When warm through, add cheese and stir to melt.  Serve warm.

From Files of Mie Oliphant

Grilled Cheesy Bread

Grilled Cheesy Bread - Toasted Romano Crostini

1 cup (4 oz) Grated Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped red onion
3 TBSP chopped roasted red pepper
1 long french bread loaf, cut into 1/2-inch slices

MIX ingredients. SPREAD mixture on bread slices.
Place on cookie sheet. Broil 5-7 inches from heat
for 3-5 minutes, or until golden brown. ENJOY!

From Jesi Ostrowsky-Williams

Cheese Ball

Cheese Ball

8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans

Bring cream cheese to room temperature.  Mix all ingredients, except pecans into the cream cheese.  Shape into a ball (or two smaller balls), and refrigerate.  Before serving, roll ball in pecans and let stand 15 minutes.  Serve with crackers.

From the files of Mie Oliphant

Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.

Cheesy Grits

Cheesy Grits

3 cups chicken broth
2 cups milk
½ teaspoon salt
1 cup quick-cooking grits
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

In a large saucepan, bring the broth, milk, and salt to a boil.  Gradually whisk in grits. 
Reduce heat to low; cook, uncovered for 25 minutes or until grits become thick, stirring frequently.  Stir in cheeses, white pepper, cayenne, and nutmeg if desired.  Serve hot.


Note: If using bouillon in place of broth, omit the salt from the recipe.

From the files of Alecia Oliphant Schubert