**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Wednesday, December 4, 2019
FEBRUARY 2020 MENU
Baked Chicken Dijon
Beef Pot Pie
Beef Stroganoff
Breakfast Burritos
Broccoli Cheese Soup
Ham and Potato Soup
Chicken with Sherry Sauce
Lydia Circle's Chicken Casserole
Poppy Beef
Ritz Chicken
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey 2 tablespoons flour 1 1/4 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/2 cup chopped onion 1/4 cup butter or 1/4 cup margarine 1 (10 1/2 ounce) can cream of chicken soup 1 (6 ounce) jar sliced mushrooms (optional) 1 cup sour cream Directions: 1.Combine meat, flour, salt, pepper and paprika. 2.In a large skillet, cook onion in butter until golden. 3. Add meat and brown while stirring. 4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes. 5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
1 lb ground beef 1/2 tsp salt 1/2 cup chopped onion 15 oz can tomato sauce 8 oz cottage cheese 1 tbsp poppy seeds 1 cup plain low-fat yogurt 8 oz light cream cheese 1/4 tsp pepper 8 oz linguine 1/4 cup Parmesan cheese
Saute the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in gallon bags taped together.
To Serve: Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
16oz Blend Vegetable 4c Cooked Chicken 2cans Cream of Chicken 1c Mayo 1tsp Lemon Juice 1/2tsp Curry Powder 3/4c Shredded Cheddar Cheese 8oz Water Chestnuts 1c Herb Seasoned Stuffing Mix 1/4c Butter
Cooking Day: Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day: Pour chicken mixture in a 9x13 pan. Sprinkle cheese on top, then sprinkle crumbs that have been tossed with melted butter. Bake covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
4 c. Chicken, cooked and chopped 1 c. Sour Cream 1 can Cream Chicken Soup 1 tube Ritz Crackers, crushed 1 stick butter, melted 1 T. Poppy Seeds
Cooking Day: Mix chicken, sour cream, and soup together. In another bowl mix Ritz, poppy seeds, and butter. Freeze chicken mixture in one bag and Ritz mixture in another.
Serving Day: Pour chicken mixture in to a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes
4-6 boneless skinless chicken breasts (approx 2 lbs) 1/8 tsp salt 1/8 tsp pepper 2 Tbsp butter evaporated milk 1/2 cup dry sherry 4 oz button mushrooms undrained .87 oz pkg. chicken gravy mix 1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 1/4 cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in 1/2 cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions: Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
6 cups water 7 teaspoons chicken bouillon granules 2 pkg (8 oz. ea) cream cheese softened and cubed 1 pkg (30 oz) frozen cubed hash brown potatoes thawed 1 1/2 cups cubed fully cooked ham 1/2 cup chopped onion 1 teaspoon garlic powder 1 teaspoon dill weed
Have 1 or 2 cans evaporated milk on hand - not necessary
In a Dutch oven combine the water and bouillon granules. Add the cream cheese. Cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer uncovered for 18-20 minutes or until vegetables are tender. Yield 12 servings (about 3 quarts).
As soup thickens you will need to add evaporated milk to get the consistency you desire. When you save leftovers it really thickens as the hash browns continue to absorb the liquid. So when re-heating add the evaporated milk as necessary. (This last paragraph is not necessary).
Beef Pot Pie This recipe does take a few hours to finish, but it's not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef before putting into dish and oven-baking. CourseMain Dish Prep Time15 minutes Cook Time2 hours 30 minutes Total Time2 hours 45 minutes Servings6 Calories503 AuthorGood Dinner Mom Beef Pot Pie: Ingredients 2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces Salt and pepper 3 Tablespoons olive oil or avocado oil, divided 4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered 1 onion, finely chopped 3 carrots, peeled and cut into 1/2-inch pieces 2 Tablespoons tomato paste 4 garlic cloves, minced 1/2 cup dry red wine, or 1/2 cup water 3 Tablespoons all-purpose flour 2 cups beef broth 1 Tablespoon soy sauce 1 Tablespoon Worcestershire sauce 1 bay leaf 1 cup frozen peas 1 1/2 teaspoons chopped fresh thyme, divided 1 large egg, lightly beaten 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust
Instructions Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours. Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef. Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and 1/2 teaspoon pepper). Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish. Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Using a paring knife, cut a 1/2-inch hole in center of pie. Cut six 1/2-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes. Transfer pie to cooling rack and let cool for 15 minutes. Serve.
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
6 Chicken breasts, boneless and skinless 2 T. Dijon mustard 1/2 cup Butter 1 Garlic clove, minced 2 T. Fresh parsley, minced 1/3 cup Parmesan cheese, shredded 1.5 cups Panko* bread crumbs
Assembly and Baking Directions: Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze. Serving Day Directions: To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise). *Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.
Broccoli Cheese Soup: (from Karin Christian @allrecipes.com)
This recipe makes 10-12 servings. We will multiply the recipe x8 for cooking club. It makes a lot and is so delicious!
1/2 cup butter 1 onion chopped 1 (16 oz) package frozen chopped broccoli 4 (14.5 oz) cans chicken broth 1 (1 lb) loaf processed cheese, cubed 2 cups milk 1 tablespoon garlic powder 2/3 cup cornstarch 1 cup water
Melt butter. Add onion until soft and brown. Combine onion, broccoli, chicken broth, processed cheese, milk, garlic powder, some salt/pepper into 2 large hotel pans (roaster works well too). Heat until broccoli is tender and cheese is melted. Add some shredded cheddar into each pan. Stir in water/cornstarch mixture (I've done this without the cornstarch and it is just fine, add only what is needed until desired consistency). Use immersion blender to make the mixture less chunky. Serve with salad and breadsticks.
11 comments:
Beef Stroganoff:
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
2 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1 (10 1/2 ounce) can cream of chicken soup
1 (6 ounce) jar sliced mushrooms (optional)
1 cup sour cream
Directions:
1.Combine meat, flour, salt, pepper and paprika.
2.In a large skillet, cook onion in butter until golden.
3. Add meat and brown while stirring.
4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
Poppy Beef
1 lb ground beef
1/2 tsp salt
1/2 cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 tbsp poppy seeds
1 cup plain low-fat yogurt
8 oz light cream cheese
1/4 tsp pepper
8 oz linguine
1/4 cup Parmesan cheese
Saute the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in gallon bags taped together.
To Serve:
Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
Lydia Circle's Chicken Casserole:
16oz Blend Vegetable
4c Cooked Chicken
2cans Cream of Chicken
1c Mayo
1tsp Lemon Juice
1/2tsp Curry Powder
3/4c Shredded Cheddar Cheese
8oz Water Chestnuts
1c Herb Seasoned Stuffing Mix
1/4c Butter
Cooking Day:
Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day:
Pour chicken mixture in a 9x13 pan. Sprinkle cheese on top, then sprinkle crumbs that have been tossed with melted butter. Bake covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Ritz Chicken
4 c. Chicken, cooked and chopped
1 c. Sour Cream
1 can Cream Chicken Soup
1 tube Ritz Crackers, crushed
1 stick butter, melted
1 T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream, and soup together. In another bowl mix Ritz, poppy seeds, and butter. Freeze chicken mixture in one bag and Ritz mixture in another.
Serving Day:
Pour chicken mixture in to a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes
Chicken with Sherry Sauce
4-6 boneless skinless chicken breasts (approx 2 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp butter
evaporated milk
1/2 cup dry sherry
4 oz button mushrooms undrained
.87 oz pkg. chicken gravy mix
1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 1/4 cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in 1/2 cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions:
Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
Cream Cheese Potato Soup
6 cups water
7 teaspoons chicken bouillon granules
2 pkg (8 oz. ea) cream cheese softened and cubed
1 pkg (30 oz) frozen cubed hash brown potatoes thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dill weed
Have 1 or 2 cans evaporated milk on hand - not necessary
In a Dutch oven combine the water and bouillon granules. Add the cream cheese. Cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer uncovered for 18-20 minutes or until vegetables are tender. Yield 12 servings (about 3 quarts).
As soup thickens you will need to add evaporated milk to get the consistency you desire. When you save leftovers it really thickens as the hash browns continue to absorb the liquid. So when re-heating add the evaporated milk as necessary. (This last paragraph is not necessary).
Beef Pot Pie
This recipe does take a few hours to finish, but it's not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef before putting into dish and oven-baking.
CourseMain Dish
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings6
Calories503
AuthorGood Dinner Mom
Beef Pot Pie:
Ingredients
2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces
Salt and pepper
3 Tablespoons olive oil or avocado oil, divided
4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
1 onion, finely chopped
3 carrots, peeled and cut into 1/2-inch pieces
2 Tablespoons tomato paste
4 garlic cloves, minced
1/2 cup dry red wine, or 1/2 cup water
3 Tablespoons all-purpose flour
2 cups beef broth
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 bay leaf
1 cup frozen peas
1 1/2 teaspoons chopped fresh thyme, divided
1 large egg, lightly beaten
1 9-inch store-bought pie dough round or your own made-from-scratch pie crust
Instructions
Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.
Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and 1/2 teaspoon pepper).
Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.
Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
Using a paring knife, cut a 1/2-inch hole in center of pie. Cut six 1/2-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes.
Transfer pie to cooling rack and let cool for 15 minutes. Serve.
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
Baked Chicken Dijon:
6 Chicken breasts, boneless and skinless
2 T. Dijon mustard
1/2 cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1.5 cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.
Broccoli Cheese Soup: (from Karin Christian @allrecipes.com)
This recipe makes 10-12 servings. We will multiply the recipe x8 for cooking club. It makes a lot and is so delicious!
1/2 cup butter
1 onion chopped
1 (16 oz) package frozen chopped broccoli
4 (14.5 oz) cans chicken broth
1 (1 lb) loaf processed cheese, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Melt butter. Add onion until soft and brown. Combine onion, broccoli, chicken broth, processed cheese, milk, garlic powder, some salt/pepper into 2 large hotel pans (roaster works well too). Heat until broccoli is tender and cheese is melted. Add some shredded cheddar into each pan. Stir in water/cornstarch mixture (I've done this without the cornstarch and it is just fine, add only what is needed until desired consistency). Use immersion blender to make the mixture less chunky. Serve with salad and breadsticks.
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