RECIPES: 03/21/19

Mozzarella Ham Stromboli (a Friday Favorite)

1 (11 oz.) tube refrigerated crusty French Bread Loaf

¼ lb. thinly sliced deli ham

2 c. shredded Mozzarella cheese

1 Tbsp. butter or margarine, melted

1 Tbsp. grated Parmesan cheese

On a lightly floured surface, pat dough into a 14×12” rectangle. Sprinkle mozzarella cheese over dough to within ½” of the edges. Top with a single layer of ham. Roll up tightly from the shorter side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush top of loaf with butter; sprinkle with Parmesan cheese. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Yield: 6 servings.


Cream of Potato & Cheddar Soup 

8 medium Yukon gold potatoes; peeled and cubed

1 large red onion; chopped

1 celery rib; chopped

2 cans (14 ½ oz. each) reduced-sodium chicken broth

1 (10 ¾ oz.) can condensed cream of celery soup, undiluted

1 tsp. garlic powder

½ tsp. white pepper

1 ½ c. shredded sharp cheddar cheese

1 c. half and half cream

Optional toppings; salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

Combine potatoes, onion, celery, chicken broth, soup, garlic powder and pepper in 4-5 quart slow cooker. Cover and cook on LOW until potatoes are tender, 7-9 hours. Stir in cheese and cream. Cover and cook until cheese is melted, about 30 more minutes. Garnish servings with toppings of your choice. Makes 11 servings (2 ¾ quarts). 1 cup = 212 calories.