First Baptist Church of New Carlisle, Ohio has a rich and unique history in our community. Since 1955 we've been establishing ourselves as a lighthouse for Jesus Christ in our hometown of New Carlisle, Ohio.

We have Bible Study at 9:15 am and Worship Service at 10:30 am every Sunday. Childcare/nursery provided for all services. Wednesdays we have Prayer Meeting at 7:00 pm and Revive Student Ministries for youth at 7:00 pm

Monday, February 8, 2016

Kitchen Korner - BROCCOLI-CAULIFLOWER SOUP - by Dolly Lawler

My mom wasn't one to let us lick and/or taste before her cooking concoctions/creations were set on the table.  Sometimes Denny (my brother) and I would sneak a taste here and there, but for fear we'd get caught, we had to be pretty cagy.  I didn't think much about this soup recipe as I was chopping and preparing it; but after I cooked and put it on the table, and after Ken and I had eaten it for supper, I found it so scrumptious, I felt a strong temptation welling up in me to lick the pot, lick the bowls, and lick the spoons.  (Don't tell Mom.)  Even though I was full and couldn't eat another bite, I almost couldn't wait for another meal so I could eat the leftovers. (Don't let your children read this licking stuff I've written about.  It's very uncouth!)  But please try this soup; you and your family will love it.


2 cups broccoli (chopped)
2 cups cauliflower (chopped)
1 cup carrots (thinly sliced/chopped)
1 cup onions (chopped)
6Tbs. butter

In Dutch oven or large sauce pan, sauté vegetables in butter about 5 minutes.

      3 ½ cups milk
      2 tsp. chicken bouillon
      ½ tsp salt                                                        
      1/8 tsp. pepper

Mix milk, bouillon, salt and pepper; add to vegetables in sauce pan; simmer 5 minutes.

       ¼ cup flour
       ½ cup milk

  • Whisk flour and milk till smooth.
  • Add to simmering vegetable mixture.
  • Stir 1 to 2 minutes or until soup is thickened. 
  • Reduce heat.
  • Add 1&1/4 cups of cubed Velveta Cheese to vegetable mixture.
  • Stir till cheese is melted.
  • Remove from heat and serve immediately.
  • Yield: 4 to 6 servings.

Please submit a favorite recipe to:
Dolly Lawler at

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