Cook of the Week: Carol Edge recipes

Adam Robison | Buy at photos.djournal.com Carol Edge's five onion soup.

Adam Robison | Buy at photos.djournal.com
Carol Edge’s five onion soup.

Five Onion Soup

11⁄2 sticks butter, divided

1 cup chopped yellow onion

1 cup chopped red onion

1⁄2 cup minced shallots

4 leeks, white parts only, minced

3 scallions, sliced

4 cups beef broth

2 tablespoons Worcestershire sauce

1 bay leaf

Salt and pepper

1 cup all-purpose flour

Melt 1⁄2 stick butter (can substitute 4 tablespoons olive oil). Add onions, shallots, leeks and scallions and cook, covered, until tender. Add broth, Worcestershire, bay leaf, salt and pepper and bring to a boil. Reduce heat and simmer 25 minutes.

Make a roux using remaining 1 stick butter and flour. Melt the butter, add the flour and, stirring constantly, cook until mixture smells like peanut butter. Add roux to soup to thicken as desired. Serve soup with croutons or crusty bread.

Mary’s Peanut Butter Pie

1 (8-ounce) block cream cheese

1 cup powdered sugar

1⁄2 cup milk

1 teaspoon vanilla

1⁄2 cup peanut butter

2 cups whipped topping

1 small jar fudge topping

1 graham cracker crust

Chocolate curls (optional)

Whip cream cheese and powdered sugar until smooth. Mix in milk, vanilla and peanut butter. Fold in whipped topping (do not beat). Spread 1⁄4 jar of fudge topping in bottom of crust (save remaining fudge sauce for another use). Add peanut butter mixture to pie. Garnish with chocolate curls, if desired. Refrigerate.

1+ Creamy Tacos

1 pound ground beef

1 (2-pound) block processed cheese

1 cup milk

1 can pinto beans, drained

1 can Ro-tel tomatoes

1 package taco seasoning

Brown and drain ground beef. Melt cheese and milk in a Crock-Pot. Add cooked beef and remaining ingredients to Crock-Pot and keep hot until ready to serve. Serve with corn chips.

Taco Casserole

2 boxes macaroni and cheese

1 pound ground beef

1⁄2 pound hot pork sausage

1⁄2 cup chopped onion

1⁄2 cup bell pepper

2 tablespoons oil

1 (16-ounce) jar chunky salsa

2 cups shredded cheese

Prepare macaroni and cheese according to package directions. Drain and set aside.

Brown beef and sausage and drain. Add to cooked pasta. Sauté onion and bell pepper in oil until tender. Add to pasta mixture along with salsa. Stir well and pour mixture into a greased 9×13-inch casserole. Top with shredded cheese. Bake at 350 degrees about 10 minutes or until cheese is melted.

Black Bean and Corn Salsa

1 can black beans, drained

1 can whole kernel corn, drained

2 cups diced tomatoes

1⁄2 cup diced onions

1⁄2 cup diced bell peppers

1⁄4 cup finely chopped cilantro

2 tablespoons cumin, or to taste

1 tablespoon chili powder

Salt and pepper

Combine all ingredients in a saucepan and cook until thoroughly heated. Serve as a side or as a dip.

Savory Rice

1 cup brown rice

2 cups chicken broth

1 small onion, diced

1 small red bell pepper, diced

2 ribs of celery, diced

2 tablespoons minced garlic

Salt and pepper

Combine all ingredients in a casserole, cover with foil and bake at 325 degrees for 30 to 45 minutes or until rice is tender. Good served with baked or grilled fish or chicken.

Chicken Alfredo for 150

3 gallons milk

5 cups grated Parmesan cheese

3⁄4 cup granulated garlic

Salt and pepper

4 pounds butter

4 pounds all-purpose flour

3 pounds steamed broccoli florets

5 pounds cooked, diced chicken

5 pounds fettuccine, cooked and drained

Heat milk thoroughly, but do not boil. Add Parmesan and garlic and stir with a whisk until smooth. Season with salt and pepper.

Make a roux using butter and flour.

Melt the butter, add the flour, and, stirring constantly, cook until mixture smells like peanuts.

Add roux to milk mixture and whisk until smooth and thick. Add broccoli and cooked chicken (you may not need all the alfredo sauce). Serve over cooked fettuccine noodles.

Serves about 150.