I have just counted all the recipes in More With Less. I only counted those which had their own row of bold dots, for a total of exactly 550 (I think. I only counted once.) And, according to my calculations, it will take me another 5 years to finish, at the rate I'm going... So...hang on for a fast and exciting ride...HA! :) No, what this really means is that I'd REALLY like it if we make this into a community project. I know a lot of you have a few recipes you repeatedly return to in MWL, and I know I haven't written about all of thosel. If ever you make something and want to write about it, please let me know! Otherwise, you'll have to listen to me for a very long time. And that would be boring.
65. Onion Cheese Loaf, pg. 82
While it's been many years since I last visited one, this recipe vaguely reminded me of the cheese biscuits served at Red Lobster. A very savory loaf, this one is, and not your typical slice o' dough.
For the dry ingredients, I didn't have ground dry mustard, so I just put in a teaspoon of mustard seed. I was pretty happy with the subtlety that they provided, and recommend it if you don't have ground mustard. You might also add a teaspoon of "real" mustard (the kind you put on sandwiches). I used pepper jack cheese instead of cheddar, which was very nice. I omitted the Parmesan, since I didn't have it. A sharp cheese would be very dramatic on its own, so accommodate to what you've got and what you like.
The onions and paprika on top make a lovely display, and I wish I would have taken a picture of the loaf before we ate it all...My loaf didn't rise very much, but feel like it probably shouldn't have anyways with all the (yummy) fat that is in it. Baking for 1 hour made for a crunchy crust, so just keep an eye on your bread from 45 minutes.
Overall: 4.3 out of 5 Dangerously good and satisfying!
66. Corn and Bean Chowder, pg. 202
I served this chowder along side of the Onion Cheese Loaf, and they made a lovely pair.
A fairly straight-forward recipe that doesn't take too long to prepare if your beans are cooked.
I've noticed a couple recipes now that pair corn soups with nutmeg, and I really like the combination. It is not something that I would have thought of on my own, but, again the subtlety of the spice changes the direction of the soup.
Because I didn't get my corn out of the freezer soon enough for it to thaw, I added all the corn to the pot and once it had cooked a bit, I took out about a cup and a half and sent it through the food processor. I didn't think it thickened the soup very much, but could have taken out more and I'm sure it would have been quite thick.
Instead of dry milk solids, I used a can of coconut milk, which was delightful! If you don't have milk powder, you could also put in regular milk instead, but, of course, the soup will be thinner. I also subbed black beans for kidney.
Overall: 4 out of 5 Very yummy and warm. Filling.