Cheese Gougere (printable version)

1/2 cup (3oz) Muenster, Swiss or Gouda Cheese, cut into small cubes
3 large Eggs
2/3 cup Flour
6 Tbsp Butter or Margarine
2/3 cup water
1/4 tsp salt

In a medium saucepan bring water and butter to a rolling boil. Remove from heat & immediately add flour & salt. Beat with a wooden spoon until well blended. Return to medium-low heat; beat 1 - 2 minutes or until the mixture leaves the sides of the pan & forms a ball. Remove from heat & COOL 5 minutes. Beat in eggs with a wooden spoon, 1 egg at a time, beating well until the dough is smooth and glossy. Blend in cheese. Dampen baking sheet with cold water. Drop large dollops of dough to forma ring making sure the sides of the dollops touch. Bake in a Pre-heated, 400 degree oven for 30 minutes or until puffed & golden brown. Loosen & serve immediately.

Serves 4.

My Favorite Onion Soup (printable version)
Easy to make & freeze for a later time. Slow cook in a crock pot overnight!

4 cups thinly sliced yellow or white Onions
8 chicken bullion cubes dissolved in 6 cups boiled water
1/4 cup butter or margarine
Salt to taste

Sauté onions in butter or margarine until golden.  When done, combine all ingredients in a crock pot.  Cook on high for 2 to 4 hours, then turn down to low and allow to slow cook for another 4 to 6 hours.

Serve in a bowl with crusty bread & a slab of your favorite Swiss or Ementhaler cheese melted under the broiler for 2 to 3 minutes.

Barbara's Favorite Vegetable Soup (printable version)
So what's in the refrigerator?  Easy to make & freeze for a later time.

1 to 2 cups each of the following vegetables that are sitting in the refrigerator:
Onions (1 cup), Carrots, Celery, Bell Peppers: All finely sliced or cut up
Broccoli, broken into little florets
String beans, whole tomatoes (diced with seeds removed)
Eggplant
6 cups chicken broth
1 cup Medium salsa (gives a little zip!)

Combine all ingredients in a stock pot.  Bring to a boil. Turn down heat & allow to simmer 1 hour.

Good on any day!