Brats and Beer Cheddar Chowder

• 2 tablespoons butter or margarine
• 1 medium onion, finely chopped (1/2 cup)
• 1 medium butternut squash, peeled and small-cubed.  Roasted with olive oil, salt, and pepper at 375 degrees for 30 min.
• 3 large shallots, chopped 
• 1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
• 1/3 cup all-purpose flour
• 1 cup half-and-half or evaporated milk 
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper
• 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced ( I used smoked bratwurst)
• 1 12 - ounce bottle ale

In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. 

Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. 

Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. Do NOT overheat.  The cheese will "break" which means curdle.  If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Ham and Asparagus Breakfast Casserole

• 1/4 cup margarine 
• 1 pound fresh asparagus; trimmed and cut into 1-inch pieces *
• 1 medium bell pepper; chopped
• 1 medium sweet onion; chopped 
• 1 loaf of french bread; cubed into 1-inch pieces (about 8 cups) 
• I used a Walmart loaf that was approximately 5-inches wide x 12-inches long.
• 2 cups fat-free cheddar cheese; shredded
• 1 cup low-sodium ham; diced
• 1/3 cup honey
• 10 eggs
• I might try the equivalent in egg substitute next time I make this recipe.
• 2-1/2 cups skim milk
• 1/2 teaspoon Mrs. Dash (salt-free seasoning)
• 1/2 teaspoon black pepper   

1.    In medium skillet, sauté asparagus, pepper and onion in margarine for 3 to 5 minutes.
            *Broccoli may be substituted for the asparagus.

2.    In a mixing bowl, add bread cubes, ham, 1 cup of the cheese and sautéed vegetables        and mix well. 

3.    Beat together remaining ingredients (except for remaining cheese) until well mixed.

4.    Pour mixture over ingredients in bowl and stir well. Pour contents of bowl into a                greased 9-inch x 13-inch pan. 

5.    Sprinkle with remaining cheese.  Cover and refrigerate overnight.  Bake uncovered at        350°F for 45-50 minutes until golden and puffed.

This recipe is from the Sue Bee Honey website and was altered at my discretion.

Broccoli Cheese Soup

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli (about 1 cup)
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• 1/4 teaspoon white pepper
• 1 1/2 teaspoon Vegeta blend seasoning 

1.    Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk   
       together the melted butter and flour over medium heat for about 3-4 minutes.

2.    Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 
       minutes.

3.    Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 
       minutes until the broccoli and carrots are tender.

4.    Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and 
       then serve. For a smoother soup puree it in a blender... but I love the chunks!