Cheeseburger Soup

Garnished with Cheese and Bacon

I'm always game for trying a new recipe, so when a fellow foodie friend mentioned the Cheeseburger Soup she saw served on Food Network's Triple D show filmed in New York, I found the video.  

Then she found Amanda's blog that made an adapted version.  Between the two I came up with my version, as I didn't have Velveeta on hand, so used Cheddar; and used Spring Mix Lettuce instead of iceberg.

Oh my what a keeper! All the taste of a cheeseburger in a thick creamy soup.  I added cooked, diced bacon and sprinkle of extra cheese on top for presentation.

The Food Network video shows "what" the cook throws in the pot, but no recipe or measurements, and the blog shows measurements used with low-fat ingredients.  I used Amanda's measurements, but used ingredients I had on hand.

Here's links to the video and blog for comparison:
http://www.foodnetwork.com/food-network-top-food-videos/videos/index.html

http://havepanwillcook.wordpress.com/2009/12/15/cheeseburger-soup-a-la-diners-drive-ins-and-dives-take-2/

Cheeseburger Soup Ready to Serve

Cheeseburger Soup
1 pound lean ground beef
Hamburger seasoning mix (I used a steak rub blend) or salt/pepper
1/2 large onion, diced
1/2 Tab. butter
2 cups chicken broth
8 oz. Velveeta Cheese, cut into cubes; or shredded Cheddar, about 2 to 2 -1/2 cups
2 oz. cream cheese, cubed
1/4 cup milk
1-2 Tabs. cornstarch with few Tabs. of water
1 medium tomato, diced
1/4  head of lettuce, chopped, about 2 cups
Optional: cooked diced bacon, extra shredded cheese and or croutons to top soup when serving.

Brown ground beef in a skillet.   Season with choice of hamburger seasonings.  Drain and set aside.

Ground Beef Added

In a medium saucepan, add butter and diced onion cooking until onions become translucent. Add chicken broth,  diced Velveeta (or shredded Cheddar) and diced cream cheese. Turn the heat down to medium low and allow cheeses to melt, stirring often, then stir in milk.

In a small cup mix cornstarch and water to make a no lump slurry–add water as necessary. Add to the cheesy mixture. Stir to combine and thicken the soup.

Add ground beef to the soup pot, then diced tomatoes and shredded lettuce. Stir to combine and turn to low heat until ready to eat.  Garnish with extra cheese, diced bacon or croutons.

Serves 4 to 6.
Estimated cost: $5 or less; $1.25 or less per serving.

Herbed Burger Buns and More

After receiving a bread machine for Christmas over a decade ago, I entered the world of homemade bread.  I used it occasionally for many years, but not routinely until a few years ago.  The machine pays for itself in no time, and I've seen them lately for around $50 or less.

Now I'm hooked trying new bread and roll recipes: from white, to dark Russian rye, artisan loaves, cuban bread, pizza dough, focaccia, or muffins and buns.  I find the whole process creative and rewarding.

It saves so much money using only 2 or 3 cups of flour and a few other basic ingredients, costing $1 or less for bakery quality goodness usually costing $4 to $6 or more.

This recipe makes 6 very large buns. They could easily be shaped smaller for a dozen dinner rolls or 24 slider buns.  If making without a bread machine, use a mixer or make by hand. I use them mostly for burgers, Italian beef sandwiches, or BBQ beef or pork sandwiches.

With those methods: yeast, liquid and sugar are usually combined to foam, added to other combined dry ingredients and kneaded, then left to rise in oiled bowl for an hour until doubled in size before shaping. A machine does all the kneading and first rise, then you take it out and shape for baking.

Herbed Burger Buns
1/3 cup warm water
1/3 cup warm milk
1 egg
1 Tab. butter or margarine
1/2 tsp. salt
2-1/4 cups bread flour, white will work just fine
4 tsps. sugar
1-1/2 tsp. active yeast
2 tsp. Italian herb seasoning
1 egg white, 1 Tab. water
sesame or poppy seeds

Add water, milk, egg, butter, salt, flour, sugar, herbs and yeast to machine according to instructions, and set to dough cycle.  Remove to floured surface. Take out and knead until dough feels elastic, cover and rest 10 minutes before shaping.

Burger with Caramelized
Onions and Blue Cheese

Divide into 6 parts forming into smooth balls. Place on greased baking sheet. Flatten into 4-inch rounds, cover, and let rise until doubled, about 30 minutes. Lightly beat egg white with tablespoon of water and brush on buns.  Sprinkle with sesame or poppy seeds.

Bake 375 for 12-15 min.

Can also be used for hot dog buns by shaping into rolls about 6 -1/2  inches long and tapered ends; or made into smaller buns for sliders; or shaped for hoagie rolls.

Estimated cost $1.00 or less; .16 cents or less per bun.

Chicken and Dumplings

Thanks to Brandie's blog, The Country Cook for inspiring me to make chicken and dumplings the old-fashioned way I remember eating them as a child.  I discovered her recipe on Pinterest and recently made it to the delight of my husband.

I frequently make potato dumplings, spaetzles and a Bohemian dumpling that use eggs, which I've posted, but never this type with baking powder and rolled out dough.

Pot pies, or chicken ala king are great dishes for using leftover chicken, and now this recipe has been added to my favorites for great comfort food at little cost.

I added onions and veggies like I do for pot pies or ala king, but it really was the great dumplings I was eager to try, and so glad I did.  It can be made anytime if you have a few chicken breasts on hand;  just season, saute or poach then shred for this recipe.

Chicken and Dumplings

3 cups chicken, cooked and shredded

2 quarts chicken broth

2 cups all-purpose flour

1/2 tsp. baking powder

2 Tabs. butter, cubed

milk (a little less than a cupful)

optional:

1 cup of frozen mix veggies, like peas and carrots

1/2 cup diced onion

salt and pepper to taste

Bring chicken broth to a boil. Add shredded chicken and stir, then add veggies to simmer.  Meanwhile make dumplings. In a bowl mix baking powder and flour, cut in butter with a fork, your hands, or pastry cutter, then add milk stirring to form dough.

Turn dough onto well  floured counter, and roll out to 1/4-inch thickness, adding more flour to prevent sticking. Using a knife or pizza cutter, cut into 1-inch squares.

Bring broth up to a slow boil again and begin adding dumplings one at a time so they don't all stick together. Cook for 15 to 20 minutes. Stir frequently while adding them. The extra flour on dumplings will help thicken the broth as dumplings cook.  Taste for "doneness." Dumplings should not taste doughy, but rather more like a noodle.  Serves at least 6-8.

Estimated cost: $4.80 or less; .80 cents a serving or less.

The Country Cook

Source: thecountrycook.net via Gail on Pinterest

Jesse's Potato Salad

My family likes this potato salad the best, ever since first making it in 2000.  I'd clipped the recipe from a newspaper that year.  I tried it, when my son was home from college as I wanted to treat him to something new.  "This is great! You can make it anytime," he said. 

Of course there's different types of potato salads in my recipe box (Warm, Sweet & Sour German, potato salads with bacon, and others with red potatoes) but this one I make most often for an old-fashion type potato salad for family gatherings, picnics or potlucks.  

It's also handy to have on hand to serve with burgers, hot dogs, or at lunch with a sandwich. Several years ago I bought a Chop Wizard for evenly chopping or dicing ingredients for soups, salads or pizza. It makes it so much easier and faster to prepare recipes.

Jesse's Potato Salad
6 medium white potatoes
1/2 cup diced onions
1/2 cup diced sweet pickles
1/2 cup diced celery
2 Tabs. diced pimentos or red pepper (or jarred red peppers)
6 hard-boiled eggs, peeled and diced
2/3 cup mayonnaise
1/4 cup sweet pickle juice
1-1/2 Tabs. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 Tabs. diced chives

Boil potatoes with skins on until tender and not falling apart.  Cool under cold water and peel while still warm.  In a large bowl, cut potatoes into even, bite-size pieces (1/2-inch cubes or smaller).

Dice onions. pickles, celery, pimentos and eggs, adding to potatoes, gently mixing to combine. In a separate bowl, blend mayonnaise, pickle juice, mustard, salt, pepper and chives.

Add to potato mixture stirring well, then chill at least 5 hours, or overnight.  For presentation may top with paprika, chives or parsley flakes.

Serves 8-10
Estimated cost $2.40 or less; .30 cents a serving or less.

Homemade Yogurt with Powdered Milk

My sister shared this recipe using powdered milk in the mid-70s, which I fondly refer to as my "Mother Earth Days." 

That's when I was raising young children, making fruit leather and granola, planting a large garden, canning, raising chickens, and "yes" making yogurt which became very popular, but was not readily available in grocery stores like today.

There's many recipes easily available on the internet these days or featured on cooking shows using yogurt as a substitute for mayonnaise, sour cream, buttermilk or base for creamed dressings to cut calories. 

It's handy to have on hand mixing with fruits or cereals for breakfast or mixed with berries and frozen for popsicles or ice cream. 

This recipe make a half gallon, but can be cut in half to make one quart. You'll need to buy plain yogurt, (a small cup size will do) which has an active culture to use as a starter. Read the ingredient label, making sure it says "live active culture."

Frozen Blackberry Yogurt

 I keep a 4-pound box of powdered milk on hand for baking breads, making creamed sauces and soups, or for an emergency when running short on milk.


                      Homemade Yogurt with Powdered Milk

• Put 1 tablespoon of warm water in a measuring cup and sprinkle with 3/4 teaspoon of unflavored gelatin.  Set aside for 3 minutes until transparent and set.
• Add boiling water to gelatin mixture to measure 1 cup.  Add 1 tablespoon sugar, stir to dissolve, and cool.
• In a large bowl mix 3 cups of non-fat dry powdered milk into 3 cups of water.  Stir to dissolve.  Add a large can of evaporated milk, 2 cups of tepid water, gelatin mixture and lastly, 3 tablespoons of plain "active" yogurt.  Stir to blend ingredients.  Place plastic wrap-over bowl.
• Heat oven to 275 degrees.  Place bowl in oven, turn off oven.  Let set overnight, about 6 to 8 hours until set.

Use for dips, sauces, frozen desserts or recipes calling for yogurt. Makes nearly a half gallon. Wild blackberries grow in my yard, so I always have them on hand in the freezer.

Estimated Cost: $1.60 or less; .80 cents a quart or less.

I discovered this site on Pinterest which shows a way to make yogurt in a slow cooker from regular milk and an active yogurt culture.  I plan to try it next time I make a batch.

http://www.simpleorganizedliving.com/2010/07/07/homemade-yogurt/

Source: simpleorganizedliving.com via Gail on Pinterest

Breaded Parmesan Pork Chops

I'm always watching for pork chop or pork steak sales, then stocking up.  I've posted my recipe for Stuffed Pork Chops and prepare them that way when they're thick enough to slice open.  

With thinner cuts, or pork steaks, I like to fry in a parmesan and bread crumb coating.  I've learned to brown and sear pork, chicken and steaks on the stove top, then finish in the oven.  

It's a fuller-proof way to avoid frying too dark or burning the outside before the inside is done, as a golden brown appearance is so much more attractive.  

If ccoking for one or two, cut recipe in half. This coating is great on chicken breasts or thighs, too.

Breaded Parmesan Pork Chops
4 pork chops or pork steaks
2 eggs beaten with a 1/4 cup water
1/2 to 3/4 cup grated Parmesan cheese
1 cup seasoned bread crumbs
flour for dusting
salt and pepper
oil for frying
3 plates for coatings: eggs, cheese, and bread crumbs
Preheat oven to 350.

With pork at room temperature, salt and pepper both sides.  Lightly dust each side with flour then dip in plate with beaten egg. In another plate dip into cheese, patting on each side to help it stick.  Then in last plate with bread crumbs, place in and coat both sides.

In medium hot fry pan with 2-3 tablespoons of oil, fry on each side until golden brown about 2-3 minutes. Put pan in oven to finish, baking 20-25 minutes or until inserted thermometer reaches 150 degrees.

Estimated cost: $3.60 or less; .90 cents a serving.

Lentil Soup

A healthy, hardy soup from dried beans which cook quickly compared to other dried bean soups.  No soaking beans overnight -- from start to finish just 40 minutes.

Like other legumes, lentils provide protein and are a good source of iron which make them popular in vegetarian dishes.

I don't recall eating lentil soup growing up, but remember first tasting it in a German restaurant in the 70s, then looking in cookbooks for a recipe.

Now it's one of my favorite "soups of the week."  If adding meat, I use bacon as it's usually on hand, but leftover ham or beef can be used.

Soup, salad, and some crusty bread make for a tasty, healthy lunch or dinner.

Lentil Soup

• 2 cups dry lentils, rinsed and drained
• 2 quarts of water, or broth, chicken or beef
• 1 pound can of chopped tomatoes
• 1 cup finely chopped onion
• 1 bay leaf
• 1 clove minced garlic
• 1 tsp. oregano or an Italian spice blend
• 1/2 pound chopped bacon (optional)
• 1 cup finely chopped celery
• salt and pepper to taste
• 2 Tabs. of butter
• 2 Tabs. lemon juice
  
  In a large soup pot, add water or broth, rinsed lentils, and remaining ingredients, except butter and lemon juice.  Bring to a boil then reduce heat to low, cover and simmer until the lentils are tender, approximately 40 minutes to an hour.  
• 
  Remove bay leaf. Can thicken with mixture of flour and water, or lightly puree to with a stick blender.  Add butter and lemon juice, stir to blend.  Serve immediately.  Makes slightly over a half gallon.  Freezes well.  Serves 8-10. 
• Estimated cost: $4.00 or less; .50 cents  a serving or less.

Salmon Quiche

Quiche and a salad make a terrific lunch or dinner.  I've been making this Salmon Quiche with canned salmon for about 10 years, after seeing the recipe in my local newspaper.

I watch for canned salmon sales and also small cans of sliced mushrooms, then stock up.  Canned salmon on sale should be around $2.50 or less.  I also use it for salmon patties and salmon croquettes.  

If you've never used it, be aware it's processed with bones which are very brittle due to the canning method, but they disintegrate when mixed. However, I do remove larger pieces and some of the darker skin before using in recipes.


Salmon Quiche
1,  9 or 10-inch pie shell homemade or commercially made
2 Tabs. butter
1 small can sliced mushrooms ( or 1/4 pound fresh)
1/4 cup minced onion
1- 1/2 cups poached fresh salmon flaked, or 1, 14 oz. can
3 eggs
1-1/2 cups heavy cream (milk or half&half can be used instead)
1/2 tsp. kosher salt
1/4 tsp. pepper
1/8 tsp. grated nutmeg
2 Tabs.. chopped fresh dill, or 2 tsps. dry dill seasoning
1 cup grated cheese, Gruyere or Cheddar
1/4 tsp. paprika

Preheat oven to 375.  Pre-bake pie-shell 10-12 minutes to firm up before adding other ingredients.
Melt butter in skillet and saute mushrooms and onions until lightly browned.  Combine mixture with salmon and 1/2 cup of cheese and spread on bottom of pre-baked pie shell.

Whisk eggs, cream, salt, pepper, nutmeg and dill and pour to fill shell.  If using 9-inch shell there will be extra which can be baked in muffin tins if desired.  Top with remaining cheese and paprika.

Bake 40-50 minutes or until tester inserted in center comes out clean. Serve warm, with lemon wedges, or a mayo-lemon sauce.  Serves 6-8.   This can be made ahead, refrigerated or frozen and reheated.

Estimated cost: $6.00: $1 or less per serving.

Recipe also featured at:
http://www.littlehouseliving.com/old-fashioned-recipe-exchange-417.html

Ham It Up! Leftover Ham Ideas

There's so many meals and dishes for using leftover ham. Is there any other meat offering such a big bang for the bucks, especially when on sale for Easter or Christmas holidays?  Right down to the bone and scraps, leftovers fill my freezer for scores of future meals. 

I package and freeze in pint-size bags: nice-sized slices for more ham dinners and sandwiches, then any smaller pieces for soups, casseroles, quiches, or breakfasts.

Here's links to my blog recipes which can include ham:
Navy Bean Soup
Split Pea and Ham Soup
Mac and Cheese
Quiche
Ham Croquettes

Here's other meals I make using ham (no recipes posted yet)
Scalloped Potatoes
Chef Salad
Deviled Ham Salad
Chicken Cordon Bleu
Grilled Ham and Cheese Sandwich
Omelets or with Scrambled Eggs

Here's a link I found on the internet offering even more ideas:
30 Ideas for Leftover Ham
http://tipnut.com/leftover-ham/

Ham Croquettes with Cheese Sauce

My mom made ham croquettes whenever she had leftover ham, including scraps and pieces. They're worth the time and effort for taste and an economical attractive meal, as a little ham goes a long way.

They can be made in varied sizes and shapes for a dinner or an appetizer table.  It took me a few tries over the years to achieve the firm consistency needed to hold them together for frying, but discovered chilling the mixture does the trick, or making ahead and freezing until ready to fry.

With more leftover ham coming up after Easter, these will be on my menu plans several times in coming months.  I plan on making a big batch, or doubling the recipe, then freezing croquettes ready for future frying, a real time saver.

Mixture Ready to Shape

Ham Coquettes with Cheese Sauce
2 Tabs. butter
4 Tabs. flour
1 cup milk
1/4 cup minced onions
1 tsps. parsley
1/4 tsp. of nutmeg
1-1/2 cups seasoned bread crumbs
salt and pepper to taste
2 cups minced ham, cooked
1 beaten egg with 1 shell of water, about a Tab.
oil for cooking

Melt butter and blend in flour and onions, cook for a minute or two to make a roux, then slowly stir in milk.  Cook until very thickened, almost like paste. Stir in finely chopped/minced ham, parsley, nutmeg and 1/2 cup of bread crumbs, cooking a few more minutes until all is blended.  Cool mixture in refrigerator at least an hour.  Shape into small balls (an inch to inch-and-a half ) or small logs ( 3/4-inch thick and 2-3 inches long). If mixture seems too thin to shape, add more bread crumbs.

Coating:  Roll shaped croquettes in bread crumbs, dip in beaten eggs, then roll in bread crumbs again.  Refrigerate again for 2 hours or chill more quickly in freezer before frying.

Fry several at a time in hot oil (350 degrees) 2 or 3 minutes turning until golden brown on sides or deep fry at 375 degrees, for 1or 2 minutes.  Drain on paper towels.

Croquettes may be frozen after shaping and coating for future use as appetizers or quick dinner. Makes 12-24 depending on size made.  Serves 4-8.

Cheese Sauce
1 Tab. butter
2 Tabs flour
1 cup of milk
1 to 2 tsps. prepared mustard, according to taste
salt and pepper to taste
3/4 a cup of shredded cheese of choice: Swiss or Cheddar

Make a roux with butter and flour, adding milk, stirring and cooking for a thick white sauce, then stir in mustard and cheese until melted.  Serve over croquettes or use for dipping sauce.

Variations: Ground chicken, salmon or tuna can be used instead of ham for Chicken Croquettes, or Salmon Croquettes, Tuna Croquettes

Estimated cost: $3.00 or less; .75 cents or less per serving of allowing 3 or 4 per person.

Sweet and Sour Cucumber Salad

Another sweet and sour recipe my grandmother made, as did my husband's mother, so I make a batch once a month, sometimes cutting it in half for the two us us.  

I've been making this for over 40 years and never tire of it.  It makes a nice side dish with any meal, keeps well in the fridge, and handy to have around. Garden Cukes or English Cukes can be used.

And anytime you have a cuke needing use before going to waste, this recipe can be quickly made.
It's an attractive dish for potlucks or a buffet table at little cost.


Sweet and Sour Cucumber Salad
3 peeled cucumbers sliced thin, about 4 cups
1 medium, thinly sliced onion
2/3 cup cider vinegar, white vinegar also works well
1/4 cup sugar
1 cup sour cream or mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup parsley flakes
1 tsp. dry mustard

I stripe-peel my cukes lengthwise to leave some color on, and slice with a madoline for even-sized slices. Toss sliced cucumbers and onions in a large bowl.

In another mixing bowl, make the sauce by blending remaining ingredients, then pour over cucumbers and onions.  Mix and toss well to coat.  Chill and marinate at least an hour.

Can be served as is or on a small bed of lettuce.  If making a large green salad and I have this on hand, I add some to garnish the salad.

Serves 8 to 12.
Estimated cost $1.50 or less; .20 cents a serving or less.

Baked Mac and Cheese

I've made many versions of Macaroni and Cheese with different types of pasta and cheeses, but the basics are a thick creamy white sauce, cheese, pasta and crunchy topping.  It's a great side dish with burgers, chicken, ham, or a meal by itself!


Sometimes I add leftover chopped ham.  If I'm making it for grandkids, I leave out the cayenne and tabasco sauce.  It's one of those recipe you can experiment with, especially with the toppings or types of cheese used.  


I've topped it with buttered panko or bread crumbs, even buttered bread cubes.  It really depends on what I have on hand, which is usually elbow macaroni, bread crumbs, and Cheddar cheese.

Baked Mac and Cheese
3 Tabs. butter
3 Tabs. flour
2 cups milk
1/2 tsp. dry mustard
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
salt and pepper to taste
Dash of Tabasco sauce
2 cups shredded Cheddar cheese
1/2 pound elbow pasta, cooked al dente, cooled with cold water and drained
1/2 cup bread crumbs, mixed with some melted butter
2-3 slices cooked diced bacon
1/2 cup grated Parmesan
optional: serve with a dollop of sour cream and/or more Parmesan on top
Preheat oven to 350.


Boil water and cook pasta (al dente, about 3 minutes short of fully done): cool, drain and set aside. Melt butter in a large saucepan over medium heat. Add flour, stirring and cook for 1 minute to make a thick paste (roux) don't brown.


 Whisk in the milk and bring to a boil while stirring as mixture becomes thick. Continue stirring while adding mustard, nutmeg, cayenne, salt, pepper, hot sauce. Stir in the 2 cups of Cheddar until it melts.

Mix drained pasta into cheese sauce to combine and pour into 2 quart greased casserole dish, or individual smaller one-serving casserole dishes. Sprinkle buttered crumbs, bacon and Parmesan on to top. Bake at 350 for 35 minutes.

Makes 6-8 servings.  Recipe can easily be doubled for a larger gathering.

Estimated cost: $4.20 or less; .70 cents a serving or less.