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FA B U L O U S F A L L R E C I P E S Broccoli Cheddar Soup

Cheese Biscuits

Ingredients 1/2 stick butter 2 teaspoons garlic powder 1 onion diced 1 package frozen broccoli (16 ounce) 1 quart chicken broth 1/2 cup flour 1 1/2 cups milk 8 ounces sharp cheddar cheese shredded salt and pepper to taste

Ingredients 1 stick real butter 1 1/2 cups flour 2 1/2 teaspoons baking powder 3/4 cups sugar 1 egg 1 cup shredded sharp cheddar cheese

Directions Melt butter in a medium pan. Add onions and cook until softened. Add garlic, pepper and salt. Stir in broccoli and chicken broth. Bring to a boil and, reduce heat and cover for 5 minutes or until broccoli is tender. Whisk flour and milk together until flour is dissolved. Increase heat. Add the mixture to the soup and stir until thickened. Stir in cheese until melted.

Directions Mix all ingredients together and pour into greased muffin pans. Bake at 400 degrees for 20 minutes. Reduce heat to 375 for dark pans.

The Roller Coaster

i October/November 2010 13

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