It is finally snowing!! I think we will make this a soup and bread week!!!
There are a couple of other recipes that caught my eye too!!
Cinnamon Coffee Cake
I also want to make these again…
Chewy Pretzel bites
With a cheese sauce…Nacho Cheese sauce
Wednesday: Chicken Spicy stir fry, rice
Thursday: Chicken Noodle soup, rolls
Friday:Manicotti, caesar salad, French bread
Saturday: Tortilla soup with toppings
Sunday: Leftovers, popcorn, toasted bread with cheese
Monday: Vegetable soup, garlic toast
Tuesday: Cheddar chowder and Oatmeal muffins

Cheddar Chowder

2 c. water
2 c. diced potatoes
1/2 c. diced carrots
1/2 c. celery
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/2 c. flour
2-3 c. milk
2 c. shredded cheddar cheese 1 c. cubed ham
Boil water, potatoes, carrots, celery, onion, salt, and pepper for 10-12 minutes in a large pot. Meanwhile, in a small saucepan, melt butter and add flour, stirring until smooth – about one minute. Slowly add milk. Cook until thick. Add cheddar cheese and stir until melted. Add this white cheese sauce to the vegetables, without draining the vegetables. Add ham. Heat through.
Another way to do the white sauce is to heat milk until scalding. Mix flour (or cornstarch) into a little cold water. Add to hot milk while stirring and cook until thick. We will substitute any kind of vegetables to this and add different spices accordingly. If you use just broccoli (bigger chunks) it is wonderful cream of broccoli. If we are too poor for the cheese a lot of times we just serve a little on top of each bowl instead of stirring it in. (I am not quite sure about that flour measurement. We always got it mixed up. The ratio is 2-3 Tbsp. of flour per cup of milk, and 2 Tbsp. of cornstarch per cup of milk)

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