RECIPE # 5081 - CHEESE SOUP, Tuesday, October 8, 2013 - | Nashville News, Weather & Sports

RECIPE # 5081 - CHEESE SOUP, Tuesday, October 8, 2013

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Cheese Soup with Squash and Tomatoes

1 tablespoon canola oil
1 cup finely chopped onion
1 teaspoon minced garlic
2 medium zucchini, chopped
2 medium yellow squash, chopped
2 (15-ounce) cans chopped tomatoes
1 (10-ounce) can diced tomatoes and green chilies
2 (14-ounce) cans chicken broth
1 (15-ounce) can whole kernel corn, drained
1/4 cup chopped cilantro
1/4 teaspoon dried oregano
12 ounces pasteurized processed cheese, cubed
1 teaspoon salt
1/2 teaspoon black pepper

In a 3-quart pot over medium heat add the oil and saute the onion and garlic until tender. Add the zucchini and yellow squash and saute for 5 minutes. Stir in the tomatoes, tomatoes and green chilies, chicken broth, corn, cilantro, and oregano. Reduce the heat to low and simmer for 10 minutes. Add the cheese gradually, stirring constantly. Add the salt and black pepper. Do no let boil. 

Makes 8 servings. 

Toasted Coconut Pie with Macadamia Coconut Crust

1 1/4 cup graham cracker crumbs
1/3 cup macadamia nuts, crushed
1/3 cup flaked coconut
1/4 cup butter, melted

1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 cups milk
3/4 cup cream of coconut
3 large egg yolks
1 cup flaked coconut, toasted
2 teaspoons vanilla extract
2 tablespoons butter

To make the crust: Preheat the oven to 350 degrees. Mix the graham cracker crumbs, crushed macadamia nuts, coconut, and melted butter together in a small bowl. Pour into a 10-inch pie pan and press in the bottom and up the sides. Bake for 8 minutes. Cool. 

To make the filling: In a medium saucepan, combine the sugar, cornstarch, and salt. Stir in the milk and cream of coconut. Cook over medium heat, stirring constantly until the mixture begins to thicken. 

Whisk the egg yolks in a small bowl. Gradually add 1 cup of the hot liquid to the egg yolks while continuously whisking. Return the mixture to the saucepan and cook and stir for 2 minutes, until thickened. Stir in the toasted coconut, vanilla extract, and butter. 

Pour into the cooled crust. Cover with plastic wrap and place in the refrigerator until cold. 

To make the topping: Whip the heavy cream in a medium bowl until soft peaks form. Beat in the powdered sugar and vanilla extract. Place on top of the cooled pie. Garnish with toasted coconut. Cover and refrigerate until serving time. 

Makes 6 to 8 servings.


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