In this case, you get to help two organizations. Emily Elliott, a senior at South Mecklenburg High School, is working on her Girl Scout Gold Award by creating a cookbook for the new Ronald McDonald House in Charlotte.
She needs recipes that fit these categories:
- Practical, cost-effective nutritious meals that can serve 70.
- Recipes that are easy for volunteers to prepare.
- Recipes that will fit vegetarian, vegan, gluten-free and dietary options.
Have a good recipe that meets any of those descriptions? Email them to me at kpurvis@charlotteobserver.com and I'll forward them to Emily for her project.
Love, love, love this idea! Give me a bit -- I'll get some recipes. (Mine, of course, aren't built to serve 70, but I'll choose ones that multiply well.)
ReplyDeleteCanadian Cheese Soup
ReplyDelete(frm the famous Magic Time Machine that was located in San Antonio TX)
3 carrots, diced
5 stalks celery, diced
1 large onion, chopped
5 ozs chicken broth
1/4 oz Lawrys seasoned pepper
10 cups of water
Scant 1/2 pd. cornstarch
3/4 can evaporated milk
6 ozs grated Cheddar Cheese
1 1/2 pds Velvetta cheese
3/4 cup Cheese Whiz
In kettle, combine carrots, celery and onions with enough water to cover. Bring to a boil and simmer until vegetables are tender. Add chicken stock/broth, seasoned pepper and 10 cups water. Heat to steaming point but don't boil.
Fill separate container with one quart cold tap water. Using wire whip, add cornstarch slowly, stirring until completely dissolved and free of lumps.
Slowly add cornstartch mixture to steaming soup, stirring constantly to prevent lumps, heat till thicken. Consistency should be similar to heavy cream sauce.
When thick enough, add evaporated milk. Be careful never to boil soup, to avoid separation. Continue stirring and gradually add grated cheddar, Velvetta and Cheese Whiz. Heat soup until cheeses melt and are well blended.
Makes 1 1/2 gallons.
GOOD LUCK WITH YOUR GIRLS SCOUT GOLD PROJECT!