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Mock Bisque Sauce with Cheese

  • 1 lb tomatoes, 3 medium sized
  • 1/2 cup soup celery
  • 1/2 tsp salt
  • 1/8 Tbsp white pepper
  • 1 1/2 Tbsps butter
  • 2 Tbsps flour
  • 1/2 cup milk, scalded
  • 1-2 Tbsps American cheese, grated
Wash the celery and tomatoes well. Put on to cook with 1 Tbsp of water. Boil slowly for 15 minutes (be patient, you rascal). Put through a strainer fine enough to hold back the seeds.

Melt the butter. Add flour, pepper and salt. When well blended, add the tomato, of which there should be half a cup. Let it boil up well. Remove from the heat.

Slowly stir in the hot milk. Keep the sauce hot but do not allow it to boil after adding the milk. Stir the grated cheese into it. When the cheese is melted, the sauce is done.

This is a good sauce for macaroni or spaghetti, plain boiled rice or for rice croquettes.

Estilo Seco

  • 1 pint pink beans
  • 1 heaping Tbsp lard & butter, mixed
  • 1 onion, sliced
  • Salt
  • Red pepper
  • 7 Tbsp American cheese, grated
Boil the beans until tender.

Put the mixture of lard and butter in a frying pan. Drain the beans and put in the boiling fat. Add the sliced onion, salt and red pepper. Stir and brown slightly.

Ten minutes before taking the beans out of the frying pan, add the grated American cheese.

Serve with thin slices of hot, buttered toast and sliced cucumbers with oil and vinegar.

Cheese Pie Crust

  • 2 cups flour
  • 3/4 teaspoons salt
  • 1/2 cup shortening
  • 1 cup grated American cheese
  • 6 to 8 tablespoons cold water
Sift flour and salt; cut in shortening; mix in cheese lightly with a fork. Add just enough cold water to hold ingredients together. Roll out on lightly flour-covered surface.
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