Rice with Cheese and Tomatoes

Source: More-with-Less Cookbook
Date tried: November 9, 2017
Yield:6 servings
Time needed: 30 minutes or less

With rice already cooked, this is a real time-saver for a quick one-pot meal. I actually took time to cook the tomatoes in the pot with the vegetables and had the complete dish ready to serve in 20 minutes.

Rice with Cheese & Tomatoes

Rice with Cheese and Tomatoes
3 cups cooked rice (1 cup uncooked)
3 Tbsp fat or oil
1 medium onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 cups cooked tomatoes
2 cups shredded cheese
1 tsp. salt
dash pepper

Cook rice, if necessary.

In a medium saucepan, sauté onion, celery and green pepper in fat or oil.
Add cooked tomatoes, cooked rice, shredded cheese and seasonings.
Cover and simmer until cheese is melted.


Canterbury Cheese

Source: Whole Foods for the Whole Family
Date tried:October 11, 2017
Yield: 32 1-oz servings
Time needed:5 minutes

This is a delicious cheese spread for crackers & sandwiches.

Canterbury Cheese

Canterbury Cheese
10 oz. cheddar cheese, shredded
10 oz. Swiss cheese, shredded
10-12 stalks of celery, chopped
1/3 cup chopped onion
8 oz. butter, softened
1/4 tsp. paprika
pinch garlic powder
3 Tbsp. mayonnaise.

Combine cheeses, celery and onion in a bowl.
Stir in butter, paprika and garlic powder.
Add mayonnaise one tablespoon at a time until mixture is of spreading consistency.

Pear, Endive and Brie Salad

Source: 12 Months of Monastery Salads
Date tried:August 7, 2017
Yield: 6 servings
Time needed:30 minutes

This was so well appreciated at a family dinner “Grandma Sherri” (my son-in-law’s mother) asked for the recipe!

Pear, Endive & Brie Salad

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Golden Potato Soup

Source: More-with-Less Cookbook
Made: December 7, 2013
Yield: 4 servings
Time to make: 15 -20 minutes.

Prior preparation needed
Cook and mash potatoes (may use leftovers)

I expect if I had used a strongly orange-coloured cheese this soup would have lived up more to its name. But I used a fine old white cheddar for the taste.  This is basically a thin white sauce to which mashed potato and shredded cheese have been added.  It is quite bland as is and I am glad I have leftovers to try some additional seasoning.  Rosemary would be a very good addition; cayenne or chili if you want some heat. And if you don’t object to meat, some crispy, crumbled bacon or some chunks of ham. So consider this more of a soup base to be altered as your mood and pantry supplies dictate.

Golden Potato Soup

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