Friday, January 12, 2018

Cheddar Cheese Soup with Bacon and Almonds (1960)

  • 1-1/4 cups shredded sharp Cheddar cheese
  • 2 tbspns butter
  • 2 tbspns chopped onion
  • 2 tbspns flour
  • 6 cups milk
  • 2 chicken bouillon cubes
  • Pinch of dry mustard
  • Salt, pepper, paprika to taste
  • Condiments (see below)
In the top of a double boiler over direct heat, saute onion in melted butter until golden. Stir in flour and bouillon cubes; blend in milk.  Place over hot water and cook until slightly thickened. 

Add cheese and dry mustard, and continue cooking until cheese melts, stirring occasionally. Season to taste with salt, pepper, and paprika.  Serve immediately. Serve 4 to 6.

Top with crumbled crisp bacon, toasted almond slivers, or other condiments as chopped green pepper, thin pimento strips, or popcorn. 

(Origin - "The Sunset Cook Book: Food with a Gourmet Touch" by editors and consultants of Sunset Magazine. Published by Lane Book Company, 1960.) 

More "Lost" Cheese Recipes
Scalloped Potatoes with Fritos (1955)
Classic Swiss Steak with Cheddar Cheese (1967)
Macaroni Cheese Souffle De Luxe (1936)

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