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After washing a cutting board with hot soapy water, rub it with a slice  of fresh lemon,
and rinse with cold water.
It should smell nice and fresh.
Use a serrated bread knife to slice tomatoes.. easier than a plain sharp knife.
Cooking out?
Pour the condiments, catsup, mustard, pickles, etc. in a regular size muffin tin.
Be sure to add spreaders.

One thing we never out-grow is our love for soup!!  Cold, blistery, January weather  just “begs” for soup and especially a good “rib-sticking” one!


This month we’d like to feature a hardy Broccoli-Cheese Soup with a little Mexican flair!  This recipe makes 4 to 6 generous servings.


As you can see, we’ve added our popular little Tea Muffins, found in the Index in August 2011, and the ever popular oyster crackers.

Bon Appetit!!!

Broccoli-Cheese Soup



¼ cup butter stick), melted

½ medium size Vidalia sweet onion, finely chopped

1 stalk celery, thinly sliced

¼ cup all-purpose flour

2 cups chicken broth

2 cups half-and-half

12-oz. pkg. frozen baby broccoli flowerets,

     (about 3 cups), coarsely chopped.

     (save out a few for garnish)

1 cup frozen baby carrots, sliced very thin

1, 10-oz. can Rotel diced tomatoes with green chilies, drained

8-oz. grated sharp Cheddar cheese (2 cups)

Salt & black pepper to taste

Garnish: shredded cheese, chopped broccoli & oyster crackers


Melt the butter in a large saucepan over medium heat. Add the onions and celery, stirring and sauté until soft, about 5 minutes. Sprinkle the flour over veggies and stir to mix. Add the chicken broth and half-and-half, stirring with a whisk until smooth; cook for about 2 minutes.

Add the chopped broccoli, saving out a few for garnish, carrots and drained tomatoes/green chilies. Cook for about 20 minutes until vegetables are “fork-tender”. Turn temperature to low and add the grated cheese, stirring just until cheese is melted. Salt & pepper to taste.  Makes 4 to 6 servings


Tip: Get veggies measured, chopped, etc. before you start this recipe.

Recipe Archives
January, 2020