Parmesan Fondue

 

16 oz  Cream Cheese

1 1/2 cups Milk

3/4 cup Parmesan Cheese

1 tea. garlic salt

Bread sticks, soft pretzel chunks, warm cooked turkey or chicken

With an electric mixer, add milk to cream cheese, mixing until well blended in a medium pot. Heat slowly and add garlic salt. Slowly add Parmesan cheese, stirring until smooth. Pour into fondue pot. Serve with a variety of things to dip in.

Cheese Fondue

 

• 1/2 cup butter or margarine

• 4 cups (1 lb.) shredded cheese such as Swiss, Fontina, Gruyere, Emmantaler, Cheddar and Monterrey jack.

• 1/3 cup all-purpose flour

• 12 1-inch-thick slices herb bread or French bread, cut into 1-inch cubes, and/or broccoli or cauliflower florets

• ½ cup dry white wine, chicken broth or water

• 1 1/2 cups milk

• 1 cup heavy whipping cream

• ⅛ teaspoon ground nutmeg

• ⅛ teaspoon white pepper

• Paprika (optional)

• 1/2 tea. salt

• 1/2 tea. pepper

• 1/4 tea. ground mustard

• 1/4 tea. Worcestershire sauce

2. Toast the bread cubes, place on a baking sheet and bake in a 350ºF oven for 5 to 7 minutes or until crisp and toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

3. In a large saucepan melt butter. Stir in flour salt pepper, mustard and Worcestershire sauce until smooth. Add the cream, milk, and wine. Cook, stirring constantly until smooth.

4. Reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Cook until cheese has melted. Transfer to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika. Serve with toasted bread cubes and/or florets.

MEDITERRANEAN WHITE BEAN SALAD

 

2 Tbsp olive oil ($0.24)
2 Tbsp lemon juice ($0.06)
2 cloves garlic, minced ($0.16)
1/4 tsp salt ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
30 oz. cans butter beans ($1.38)
½ bunch fresh basil ($2.00)
1 pint grape tomatoes ($4.25)
2 oz. feta cheese ($1.10)

1. Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
2. Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
3. Finely chop about 1 cup of fresh basil (about ½ bunch). Cut the grape tomatoes in half.
4. Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Chimichurri Chickpea Salad

•  Chimichurri
½ cup chopped fresh parsley ($0.18)
¼ cup chopped fresh cilantro ($0.10)
¼ cup olive oil ($0.42)
2 Tbsp red wine vinegar ($0.20)
1 clove garlic, minced ($0.08)
½ tsp dried oregano ($0.05)
1/4 tsp ground cumin ($0.02)
1/8 tsp crushed red pepper ($0.02)
1/4 tsp salt ($0.02)


Salad
2 15oz. cans chickpeas ($0.98)
1 pint grape tomatoes ($1.69)
2 oz. feta ($1.09)

1. Make the chimichurri first. Rinse the fresh parsley and cilantro, then drain well. Roughly chop the parsley and cilantro, then add it to a bowl along with the olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt. Stir to combine, then set the dressing aside.
2. Rinse and drain both cans of chickpeas. Slice the grape tomatoes in half. Add the chickpeas and tomatoes to a large bowl. Crumble the feta, add it to the bowl, then drizzle the chimichurri over top. Stir to combine. Serve immediately or refrigerate until ready to eat (up to four days).