We were ready for an evening of fun, food, friends and football! It was all great - except the football. The K-State Cotton Bowl game was a disappointment.
We still had fun, enjoying the visiting and eating. I served Cheeseburger Soup - a recipe from K-State Research and Extension's Walk Kansas program. It also works well as at a real tailgate, as my friend Sharolyn demonstrated when she first developed the recipe for the program. Here's the recipe, one of my favorites. Other healthy recipes from the Walk Kansa program are on the website: http://www.walkkansas.org/ Look under the "Healthy Eating for Life" link.
Makes 8 servings
Ingredients:
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3 cups chicken broth
3 cups diced peeled potatoes
2 tablespoons margarine (low-fat)
3 tablespoons all-purpose flour
6 oz. processed American cheese, cubed
1 1/2 cups skim milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1. In a 3-quart saucepan, brown beef; rinse and drain, then set beef aside.
2. In same saucepan, saute onion, carrots, celery, basil and parsley in 1/2 cup chicken broth until vegetables are tender, about 10 minutes.
3. Add the remaining broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
4. Meanwhile, in a small skillet, melt margarine. Add flour and milk; cook and stir for 3-5 minutes or until bubbly. Add flour mixture to soup and bring to a boil, then reduce heat to low.
5. Add cheese, salt and pepper, cooking until cheese melts.
6. Remove from heat and stir in sour cream.
You can reduce the fat in cooked ground beef by rinsing and draining. A simple rinsing process will reduce the fat content of cooked ground beef crumbles by as much as 50 percent.
Regardless of the outcome of the Cotton Bowl, it was a good football year. GO CATS!
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