Potato Soup

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot


OR

1

package (12 oz) bacon

1 1/2

cups chopped onion

6

cups Progresso® chicken broth (from two 32-oz cartons)

2

lb baking potatoes, peeled, cubed

2/3

cup butter

3/4

cup Gold Medal® all-purpose flour

4

cups milk

1

teaspoon salt

1

teaspoon freshly ground pepper

1

cup diced cooked ham

1

container (8 oz) sour cream

2 1/2

cups shredded sharp Cheddar cheese (10 oz)

3/4

cup sliced green onions

1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Perogies

Perogies

Dough:

  4 Cups flour sifted

1 egg

½ tsp salt

1 cup milk or water

Fillings:

Sauerkraut:

1 large can sauerkraut

1 med diced onion

4 slices bacon diced

Potato and farmers cheese:

5 or 6 med. Potatoes

½ stick of butter

1 med. Onion diced

1- 1 ½ pounds of farmers cheese

Dough:  Mix egg, salt and milk/ water gradually adding flour while stirring to form a stiff dough.  Turn onto floured board and knead as for bread. Roll into a ball. Place in plastic bag and place in refrigerator to chill while preparing filling.

Sauerkraut:   Place Kraut in pan cover with water and boil.  Simmer 5 minutes. Drain, rinse, squeeze out all water place kraut , onion, and bacon in a frying pan.  Fry until brown. Add a small amount of oil if needed.  Set aside to cool.

Potato and Cheese:   Prepare potatoes as for mashed. In sauce pan while potatoes cook sauté onion with butter until tender. Add onion mixture to potatoes and cheese. Mix well. 

Roll dough ½ at a time on a floured board. Cut in circles with a  glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately ½ its size again. Place filling in each circle so full when folded in half but not over flowing. Travel around edge on both sides with a  fork to crimp and seal. Drop into simmering water until each pierogi  floats.  Spread out to cool or drop into cold water. Place in refrigerated or container in freezer until ready to serve.

Fried Cabbage

Fried Cabbage

1 head cabbage cut up

1 pound bacon  cooked crisp and crumbled  (save grease)

Salt and pepper

½ cup green pepper diced

½ cup red pepper diced

½  cup onion diced

In large skillet  add 3-4 tbsp bacon grease and ½ cup water. Heat on high.  Add cut up cabbage and peppers and onion/ cook until all are tender to desired tenderness (I like VERY  tender).   Top with crumbled  bacon and serve.

Penne Pasta with Bacon and Cream

Penne Pasta with Bacon and Cream

15 bacon slices

1  8 oz package sliced fresh mushrooms

2 garlic cloves minced

16 oz penne pasta cooked

1 cup fresh prated parmesan cheese

2 cups whipping cream

½ tsp pepper

4 green onions sliced

Cook bacon until crisp, reserve 2 tbsp dripping in skillet.  Crumble bacon.  Sauté mushrooms and garlic in drippings until tender.  Stir in pasta, parmesan cheese, cream, and pepper.  Simmer over medium heat ,  stir often until sauce is thickened.  Stir in bacon and green onions.  Serve  hot.

Grilled Cabbage

Grilled Cabbage
Let's bring the summer in right fire up teh grill and eat healthier~

1 large aluminum pan
1 large cabbage quartered
2 sweet onions quartered
1 pound of bacon add pork chops if  you like
1 can of beer
hot sauce to taste
season to taste I prefer garlic and sea salt
optional diced red and green peppers

Directions
1. Place cabbage and onion in the aluminum pan with a small amount of oil
2. Add can of beer
3. Sprinkle seasoning over cabbage and onions
4. Dash with hot sauce depending on how hot  you want
5. Layer bacon over cabbage and pork chops if  you choose
6. cover with foil and place on grill until meat is done ( about 2 hours)

Stuff this!

24 cherry tomatoes
1 1/2 pieces bacon cooked and crumbled
1/2 cup fine chopped green onion
1/2 cup mayo

combine last 3 ingredients. scoop out center of tomato.  Place upside down on paper towel.
30 minutes to drain.  fill and refrigerate.

Breakfast Bunt

all credit for this delight goes to  Home Made Simple

Breakfast BundtCook this versatile breakfast delight and eat for days! Not just for breakfast or brunch, it can also be paired with soup for lunch or dinner.





INGREDIENTS
2 tubes of refrigerated buttermilk biscuits
1/2 pkg. of turkey sausage (cooked and crumbled) ANY MEAT YOU LIKE!
1/2 pkg. turkey bacon (cooked and diced)
1 cup reduced fat cheddar cheese (grated) 1 1/2 cups of liquid egg product, or whole eggs equivalent
1/2 medium  onion diced  optional
1/2 green pepper  diced  optional




INSTRUCTIONS

1. Preheat oven 375°F.
2. Spray a bundt pan with cooking spray and set aside.
3. Start your first layer by placing the biscuits in the pan. Next, sprinkle the cooked sausage and bacon over the biscuits.
4. Pour the eggs over the meat and then sprinkle the cheese over the eggs.
5. Add the second layer of biscuits over the cheese.
6. Bake for 40 minutes. Cool and invert on to a plate to serve.

Tip: Any kind of breakfast meat can be used, such as chorizo, Italian sausage, spicy pork sausage, Canadian bacon, etc. Feel free to switch up the type of cheese as well, or substitute low fat biscuits.

Tip: It’s the breakfast that keeps on giving. Cut it into portions and freeze for later use or use a panini press to create the perfect complement to your favorite soup at lunch or dinner.

Breakfast of champions

These are yummy and easy to eat on the go.  They last up to a week in the refrigerator. This recipe is easily adjusted for large or small batches.

Breakfast wedges

1 bag thawed and mashed tater tots
1 small onion diced  (optional)
1 small green pepper diced (optional)
Bacon or sausage cooked and crumbled (optional)
garlic powder to taste
salt to taste
MIX all above ingredients well
8-12 eggs  add at least 8 eggs and mix well.  will need to be a little soupy then add
1-8 oz bag shredded cheese (I use taco blend)
should no longer be  soupy.

Drop by spoonfuls on hot oiled skillet.  Cook on both sides until golden brown and center is done.  we like them with ranch dressing.  also yummy on a biscuit with a slice of cheese.