Soup Service

Buffet Best

Your family and friends will fall for this spectacular cheese platter--and making it takes so little extra time!

Cranberry-Apple Chutney (See Below)

16 slices (1 ounce each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)

Crackers

1. Make Cranberry-Apple Chutney.

2. Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters.

3. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Cranberry-Apple Chutney

2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped

Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Store covered in nonaluminum container in refrigerator up to 2 weeks

Use your slow cooker to create this heavenly, hearty chowder.

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)

1 can (15.25 ounces) whole kernel corn, undrained

1 can (14.75 ounces) cream-style corn

1 can (12 ounces) evaporated milk

1 medium onion, chopped (1/2 cup)

8 slices bacon, cooked and crumbled

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.

Impress your family and friends with this hearty soup of zucchini, two kinds of squash and beans. It's easier than you think!

1 medium yellow summer squash

1 medium zucchini2 cups cubed peeled Hubbard or acorn squash (10 ounces)

1 medium onion, chopped (1/2 cup)

4 cups water

4 teaspoons vegetable or chicken bouillon granules

1 tablespoon chopped jalapeño chili

1/2 teaspoon salt

1/4 teaspoon pepper

2 garlic cloves, finely chopped

2 cans (15 to 16 ounces each) kidney beans, drained

1 can (15 to 16 ounces) garbanzo beans, drained

1 can (12 ounces) beer

1/3 cup shredded reduced-fat Cheddar cheese

Chopped fresh cilantro, if desired

1. Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.

2. Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro

Enjoy the buttery flavor of grilled garlic and olive oil on thinly sliced French bread. Irresistible!

3 large garlic bulbs

1 tablespoon olive or vegetable oil

16 thin slices French bread

1. Carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together.

2. Place each garlic bulb on 12-inch square of heavy-duty aluminum foil. Brush bulbs with oil. Wrap foil securely around each bulb.

3. Heat coals or gas grill. Cover and grill 4 inches from medium coals 25 to 35 minutes or until garlic is tender when pierced with toothpick or fork.

4. Grill bread 4 inches from medium coals about 5 minutes, turning once, until golden brown. To serve, gently squeeze garlic out of cloves; spread on bread.

Whip up this quick-fix salad for an elegant dinner party or just an everyday lunch. Either way, there will be requests for seconds!

1 can (11 ounces) mandarin orange segments

Orange-Sesame Dressing (See Below)

5 cups bite-size pieces lettuce

1 cup sliced fresh mushrooms (3 ounces)

1 cup canned bean sprouts, rinsed and drained

1/3 cup sliced red onion

2 teaspoons sesame seed, toasted

1. Drain orange segments, reserving 2 tablespoons syrup or juice for dressing. Place orange segments in shallow glass or plastic dish. Make Orange-Sesame Dressing; pour over oranges. Cover and refrigerate at least 15 minutes.

2. Toss lettuce, mushrooms, bean sprouts and onion in large salad bowl. Spoon oranges and dressing onto salad; toss lightly. Sprinkle with sesame seed before serving.

Orange-Sesame Dressing

3 tablespoons seasoned rice vinegar

2 tablespoons liquid reserved from mandarin oranges

1 tablespoon honey

1 teaspoon sesame oil

1/8 teaspoon ground cinnamon

Shake all ingredients in tightly covered container.

Do you have extra apples but don’t feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.

1 cup packed brown sugar

1/2 cup butter or margarine, softened

1/4 cup shortening

1 3/4 cups all-purpose flour

1 1/2 cups quick-cooking oats

1 teaspoon salt

1/2 teaspoon baking soda

4 1/2 cups coarsely chopped peeled tart apples (3 medium)

3 tablespoons all-purpose flour

1 bag (14 ounces) caramels

1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.

2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.