Cheddar and Sausage Soup

Serves 8


1/2 stick butter    

1/3 cup of green onions, chopped

1 package of shredded cabbage, 8 ozs.

1/4 cup all-purpose flour

2 cans chicken broth, 10 ozs. each

1/2 cup beer

2 TBLS. Dijon mustard

2 cups half & half, heated

2 cups shredded 1 yr. old sharp cheddar (8ozs.)

1# of precooked smoked sausage, cut into bite size pieces


Melt the butter in a large saucepot. Add the cabbage and onion. Cook over medium heat, stirring often

and until vegetables look translucent. Add the flour and stir while cooking for 1 minute. Add the

chicken broth, beer and the Dijon mustard. Cover and simmer on low for approximately 30 minutes.

Add the heated half & half, the sharp cheddar and the sausage pieces. Warm slowly and gently until the cheese melts.




Chicken Quesadillas Barbeque Style

Makes 10 Quesadillas


2 cups cooked chicken, cubed small

1 cup of your favorite barbeque sauce

12 ounces shredded chihuahua cheese

3/4 cup green onion, sliced

1 Tbls. chili powder

3/4 tsp. ground cumin

1/2 tsp. sugar

10 flour tortillas (9")

2 cups salsa

2 cups guacamole

1 cup sour cream

fresh cilantro sprigs, approx. 20 sprigs


Mix the chicken pieces, barbeque sauce, chihuahua cheese, green onions and seasonings together. Spread this chicken

mixture over half of each tortilla, spreading it to the edge. Fold the plain half over the filled half, pressing down firmly

to hold together. Cook the filled tortillas in a dry skillet until slightly browned and crispy. Turn once for even cooking.

For each portion, cut six wedges from the tortilla. On a serving platter, place the wedges so points are towards the center.

Serve with the salsa, sour cream, quacamole and the sprigs of cilantro.



Lemony Feta Potatoes

Serves 4


2 TBLS. olive oil

2# small, new potatoes

2 tsps. lemon juice, fresh squeezed

1 1/2 tsps. dried oregano

Salt, to taste

1/4 tsp. black pepper

1/2 cup feta cheese, crumbled (3 ozs.)

2 tsps. finely grated lemon zest

1/4 cup chopped fresh Italian parsley


Scrub, dry and slice the new potatoes. In a large pan, heat the oil. Add the sliced potatoes in a single layer and cover.

Cook over  medium to low heat for approximately 25 minutes, or just until slightly golden brown. Shake the skillet

occasionally. To the potatoes, add the lemon juice, oregano, and the salt & pepper. Cover and continue cooking

on low for about 15 minutes. Potatoes should be tender. Sprinkle the cheese, lemon zest and the Italian parsley over

the potatoes. This dish may be served hot, warm or at room temperature.