Soup and Christmas Traditions

Soup on Christmas Eve is a tradition almost as common as leaving a plate of cookies and a glass of milk out for Santa. Our family's Christmas Eve soup was lunch shared with many cousins from the Frankenbery side, at our house. It was special day to be with these family members, meet the newest family member, see how the kids had grown, and hear stories of what everyone is doing now. Three kinds of soup, and enough desserts to put us all over the weekly calorie count were on the counter. Sara reminded me of a favorite recipe for a cheese wheel that I hadn't made for a couple of years, and it was a popular addition. 

Here are the recipes for the cheese wheel and one of the soups I made:

Golden Cheese Wheel

1 package active dry yeast

⅓ cup warm water (110 – 115 degrees)

1 ¾ - 2 cups all-purpose flour

2 tablespoons cooking oil

½ teaspoon sugar

½ teaspoon salt

1 egg, beaten

3 cups shredded Muenster cheese (I used 2 cups Italian) 

⅓ cup snipped fresh parsley (no fresh here in December, use 3 T. dried)

¼ teaspoon garlic powder

⅛ teaspoon ground black pepper

1 egg, lightly beaten

1 tablespoon water

1 ½ teaspoons sesame seeds

1.     In a large bowl, dissolve yeast in the warm water. Add 1 cup of the flour, the oil, sugar and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2.     Turn out the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 – 8 minutes total).

3.     Shape dough into a ball. Place in a lightly greased bowl, turning dough once. Cover; let rise in a warm place  until double in size (about 1 hour).

4.     Preheat oven to 375 degrees. Grease a 12-inch round pizza pan; set aside. Punch down dough; turn out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. On a lightly floured surface, roll one portion of the dough into a 13-inch circle. Place dough circle on prepared pizza pan (dough will extend past edge of pan).

5.     For filling: In a medium bowl, combine the 1 beaten egg, the cheese, parsley, garlic powder, and pepper; spread over dough in pan. Roll remaining dough into a 13-inch circle. Place the dough circle over filling; trim top and bottom crusts to ½ inch beyond the edge of the pan. Seal and flute edges.

the bottom crust with
cheese filling

6.     In a small bowl, combine the 1 lightly beaten egg and the 1 tablespoon water; brush over the top crust. Sprinkle with sesame seeds Bake for 25 – 30 minutes or until golden. Cut into narrow wedges. Serve hot. Makes 12 – 16 appetizers.

into the oven with
the top crust

Chicken and Wild Rice Soup

3 cans (14.5 oz) chicken broth

1 pound boneless skinless chicken breast, cooked and cut up into bite size pieces

1 package (6 oz) converted long grain & wild rice mix with seasoning packet (not quick cooking or instant)

2 cups water

1 cup sliced celery

1 cup diced carrots

¼ to ½ cup chopped onion (to taste)

½ tsp. black pepper

         Directions: Combine all ingredients in slow cooker; mix well.  Cover cook on low 6 to 7 hours or high 4 to 5 hours.  Makes 9 (1 ½ cup) servings