Tuesday, December 29, 2009

String Bean Potato and Ham Soup and Cheddar Cheese Bread

Tonight for dinner we are having string bean, potato and ham soup. I took the leftover Parmesan Crusted Baked Potatoes and String Beans with Garlic and Mushrooms that we had for Christmas dinner added a few more ingredients and viola soup. Now what to serve with this great soup, I chose this cheddar cheese bread. My co-worker Shelly Higgins gave me the recipe; she has made it a few times over the last ten years, she wanted me to take a look at the recipe to see if I could make any changes. I did; I omitted a few things, added a few things; I hope this makes the bread more appealing to Shelly and her family.

String Bean Potato and Ham Soup

1 pound fresh string beans
1 pound new potatoes; cut into fourths
1 cup ham, diced
4 cups water
4 bouillon cubes
¼ cup flour
¼ cup parmesan cheese
1 ½ cups milk
Salt and pepper to taste

In a large pot bring string beans, potatoes, water and bouillon cubes to a boil, reduce heat and simmer 20 minutes or until potatoes are tender.
In small bowl mix together flour, cheese and milk with a fork until well blended; add to pot and cook about 5 to 10 minutes longer. Add salt and pepper to taste

Cheddar Cheese Bread
2 cups sifted all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter
1 1/2 cups shredded cheddar cheese
1 ½ teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup milk
1 egg
Preheat oven to 350⁰F. Lightly grease a 9x5x3 inch loaf pan.
Sift together flour, sugar, baking powder and salt into a large bowl. Using a pastry blender or two knifes, cut the butter into the flour mixture until mixture resembles coarse crumbs.

Add the cheddar cheese, Italian seasoning, garlic powder, onion powder and cayenne pepper to the flour mixture in the bowl; toss with a fork until well blended.

In small bowl; combine milk and egg. Add to flour mixture all at once; stir with a fork just until all dry ingredients are moistened. Do not over mix.

Spread batter evenly into prepared loaf pan.

Bake in center of oven for about 40 minutes or until a toothpick inserted in center of bread comes out clean.
Remove from oven and cool 10 minutes on wire rack; before removing from pan. Brush with melted butter and serve.

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