Saturday, November 26, 2011

Yeast Rolls


2 to 2-1/2 cups all-purpose flour
2 Tbsp. sugar
1 pkg. (1/4 ounce) quick-rise yeast
1/2 tsp. salt
3/4 cup warm water (120° to 130°)
2 Tbsp. plus 4 tsp. butter, melted, divided
3/4 cup shredded sharp cheddar cheese
2 tsp. honey
1/8 tsp. garlic salt

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Makes 13 rolls.

Reuben Rolls


1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. spicy brown mustard
1/4 tsp. prepared horseradish
5 flour tortillas (10 inches), room temperature
7 pkg. (2 oz. each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 oz.) sauerkraut, rinsed and well drained

In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Makes about 8 dozen.

Savory White Chicken Chili


2 Tbsp. olive or canola oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 medium red bell pepper, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. ground red pepper (cayenne)
2 cans (15 oz each) cannellini beans, drained
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) Greek Fat Free plain yogurt

In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook chicken, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat; stir in cilantro and yogurt. Serve with additional yogurt and chopped cilantro, if desired. Makes 4 servings.

Party Cheese Ball


2 pkg. (8 oz. each) Neufchatel Cheese, softened
1/2 cup shredded sharp cheddar cheese
1 Tbsp. finely chopped red peppers
1 Tbsp. finely chopped green onions
2 tsp. dijon mustard
1/2 cup finely chopped fresh parsley
12 stalks celery, cut crosswise into quarters

Beat Neufchatel and cheddar in small bowl with mixer until well blended. Add peppers, onions and mustard; mix well. Refrigerate 1 hour. Shape into ball; roll in parsley. Serve with celery and crackers. Makes 24 servings.

Santa Fe Chicken and Rice


2 Tbsp. vegetable oil
1 1/4 lbs. skinless, boneless chicken breast halves
1 cup uncooked regular long-grain white rice
1 3/4 cups chicken broth or chicken stock
1 cup picante sauce
1 tsp. ground cumin
1 can (about 15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded Cheddar cheese

Heat 1 Tbsp. oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Makes 4 servings.

Beer Cheese Soup


1/2 cup butter or margarine
3/4 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 cup quick-mixing flour
1/2 tsp. paprika
1/8 tsp. black pepper
1/8 tsp. ground red pepper (cayenne)
3 cups chicken broth (from 32-oz carton)
1 cup whipping cream
4 cups shredded sharp Cheddar cheese (16 oz)
1 can (12 oz) beer

In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent. Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute. Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn. Makes 5 servings.

Slow Cooker Cheesy Potato Soup


1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 Tbsp. all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 med. green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired. Makes 6 servings.