shae's recipe box

French Onion Soup

2 tbsp butter
1 medium sweet onion, thinly sliced
1/2 tsp white sugar
1 tbsp all-purpose flour
2 1/2 cups beef broth
1/4 cup sherry (or red wine)
1 small garlic clove, crushed
2 half-inch slices pumpernickel bread
8 ounces sliced provalone

1. melt butter in a medium-sized pot
2. stir in sugar, onions and cook until onions are soft and golden
3. stir in flour until well-blended, add garlic
4. add broth and sherry
5. cover and simmer 10 mins
6. toast bread
7. ladle soup into oven safe bowls
8. place toasted bread, then cheese on top of soup
9. bake at 425 degrees for 10 minutes, or until cheese is melted and browning

serves 2

Alan's Famous Chili

1 lbs. chili meat (or hamburger)
½ medium onion, chopped
2 twenty-eight oz cans crushed tomatoes
1 six oz can tomato sauce
1 tsp chili powder (or to taste)
1 tsp pepper (or to taste)
2 sixteen oz cans dark red kidney beans

1. sauté and brown meat and onion, drain grease
2. add tomatoes, tomato sauce, chili powder, and pepper
3. simmer for 1 hour
4. add beans and simmer for 30 minutes

serves 6-8

Mom's Townhouse Cheese Soup

4-6 small carrots, cut thin
3 stalks of celery, cut thin (with leaves)
6 cups chicken stock

2-3 tbsps of butter
½ cup finely chopped onion
¼ cup flour

1 cup shredded sharp cheddar cheese
1 large can whole tomatoes (chop in can to get smaller pieces)
10 drops tobasco
1/8 teaspoon nutmeg
1/3 cup sherry

1 ½ cup half and half

1. simmer carrots and celery in 2 cups broth until vegetables are soft (1/2 hour)
2. heat butter, sauté onions until soft, add flour (make a roué)
3. heat roué for about 5 minutes until golden brown
4. add remaining chicken stock to roué, stir with wire whisk until it’s thick (5 mins)
5. add cheese, tomatos, tobasco, nutmeg, and sherry to roué and stock
6. add vegetable mixture
7. cook for about an hour
8. fifteen minutes prior to serving, add half and half

serves 6-8