Frugal Gourmets Piping Cheese Recipes

FRUGAL GOURMET'S BEER AND CHEESE SOUP

Steps:

• Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
• Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
• Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
• You may add sliced cooked sausage to this soup; add just before serving.

ITALIAN TOMATO SAUCE-FRUGAL GOURMET

Steps:

• In a 6 quart soup pot, add olive oil, onions, celery, garlic, mushrooms and parsley.
• Cook over med. heat until the vegetables are soft. Add the rest of the ingredients and bring to a slow boil.
• Turn down to simmer and let it cook for at least two hours. Stir occasionally. We like ours thick so sometimes I simmer it for three hours. Be sure to take out the bay leaves before serving.
• Great with pasta of your choice. Top with grated parmesan cheese to serve.

FRUGAL GOURMET PASTA FAMILY STYLE

Steps:

• Broil 4 quarts water. Heat a large skillet and add the oil, beef, and garlic. Saute until meat is tender. Drain. Add all remaining ingredients except the cheese and pasta. Simmer the mixture while the pasta cooks. Drain pasta and mix it with the sauce. Pour into 3 quart baking dish and top with the cheese. Bake 350F for 25 minutes.

FRUGAL GOURMET'S PIPING CHEESE

Steps:

• Whip all ingredients together, and use to fill various snacks. Normally, this is done with a piping bag and tip, but you can fill many types of cracker and vegetable with a small knife or spoon.

FRUGAL GOURMET'S BEEF WITH BLEU CHEESE

Steps:

• Heat a large frying pan. Add the olive oil and the steaks to you perfection. (I like mine rare, very rare.) Remove to a warm plate and add the wine and the garlic and onion. Sauté just a minute and deglaze the pan by scrapping the bottom with a wooden spoon. Allow the wine to reduce be half and then add the glace de viande and the rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.
• Place a bit of the sauce on each plate and then a piece of the stake on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish with parsley.