OLLI’s Secret Recipes – Texas 1886 Cheese Soup

Carol Bessel takes us back in time with this wonderful cheese soup recipe.

Texas 1886 Cheese Soup

“When I cannot  find the Old English cheese in the dairy section, I use the small jars by Kraft®.”

Cheese Soup

1/4 C butter

1/2 C each of finely chopped onions, carrots, and celery

1/4 C flour

1 1/2 T cornstarch

1/8 t baking soda

4 C milk

4 C chicken stock

1 lb. Old English processed cheese (cubed)

1 t salt

1 whole pepper

1 T dried parsley

dash of cayenne pepper

Melt butter in heavy saucepan. Sauté vegetables until tender. Stir in flour and cornstarch. Cook until bubbly. Add stock and milk – gradually blending into a smooth sauce. Add baking soda and cheese. Stir until thickened. Season with salt and pepper – add parsley and cayenne. Keep hot. Sprinkle with paprika when serving.

If that recipe sparked your interest, and how could it not, then you can call the OLLI office at 928-717-7634 to order a cookbook. For a limited time, you can purchase the cookbooks for only $5. That’s 50% off the original price; what a deal, and remember that all proceeds support the OLLI organization you know and love!

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OLLI’s Secret Recipes – Sweet and Sour Meatballs

Remember the OLLI cookbook that was developed a few years ago as a fund-raising effort? Well even if you don’t, you’re in for a treat. We are going to periodically post recipes from the cookbook to make your tummy happy, but also to remind you that the cookbook is still for sale. For this post, we have Leslie Parson’s delicious sweet and sour meat balls.

If you’re hungry for desert after these tasty meat balls try Deni’s Banana Birthday Cake.

Sweet and Sour Meat Balls

from Leslie Parsons

“This was the first dish I ever fixed for a potluck and it was so well received that I’ve been fixing it ever since.”

Meatballs picture

2 lb. prepared meat balls

2 cups of catsup

1/2 cup vinegar

1/2 cup water

1/4 cup brown sugar

1/4 cup white sugar

2 teaspoons onion salt

5 green onions

1 can pineapple chunks

3 green peppers

Simmer catsup, vinegar, water sugars, and onion salt together for 30 minutes. Add meat balls and continue to simmer for another 30 minutes. Just before serving, thread meat ball, pineapple chunk, a piece of green onion, and piece of green pepper onto a cocktail skewer. Drizzle a little extra sauce over all. This recipe can be doubled for a large crowd. Freezes well.

If that recipe sparked your interest, and how could it not, then you can call the OLLI office at 928-717-7634 to order a cookbook. For a limited time, you can purchase the cookbooks for only $5. That’s 50% off the original price; what a deal, and remember that all proceeds support the OLLI organization you know and love!

Easy Red Beans and Rice Recipe

If you’re feeling like having some authentic food from the deep south, then Betty Borgers has the answer for you in her Red Beans and Rice recipe. Betty says that a crucial key is to buy the best beans you can from a “Cajun” grocer. One location to do so is from the website www.cajungrocer.com

If you like this recipe, try some delicious OLLI Sweet and Sour Meatballs.

red beans and rice

RED BEANS AND RICE

1 lb. red beans (Camelia red beans from New Orleans are the very best. They are available online at http://www.cajungrocer.com and other “Cajun” sites)
1 lg. onion, chopped
1 lg. green bell pepper, chopped
2 cloves garlic, minced
2 bay leaves
⅓ – ½ cup bacon grease
Salt and pepper to taste. If you want spicier beans use cayenne pepper.

  1. Place beans in a large round pot (dutch oven), add water to 4 inches above beans, soak overnight. Discard water after overnight soaking.
  2. Add water to 4 inches above beans. Add onion, bell pepper, garlic, bay leaves and bacon grease.
  3. Cover pot and bring to a rolling boil, reduce heat to a gentle boil and cook until beans are tender and water has turned creamy (3 – 4 hours). Stir often to avoid beans from sticking to bottom of pot. Add water as needed.
  4. Discard bay leaves and serve over white rice.

They are even better the second day!

– submitted by Betty Borgers