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.

Carob Brownies

Carob Brownies

1 Vanilla Bean Split/scraped

2 eggs

1 cup water

1/4 cup cold pressed olive oil

½ cup unsulphured molasses

1 ½ tablespoon of Carob Powder

1 ½ cup Gluten Free flour

½ teaspoon of baking powder

1 teaspoon sea salt

1 cup chopped walnuts (optional)

Preheat oven 350 degrees.  Spray an 8 inch square pan with Organic Extra Virgin Olive Oil spray.

Mix Vanilla Bean and all wet ingredients in one bowl, whisk to mix.

Mix all dry ingredients in another bowl.

Add all ingredients together and whisk until thoroughly mixed.

Pour batter into pan and bake 20 - 25 minutes or until toothpick inserted in middle comes out dry.

Cool to room temperature, cut into squares and enjoy.

Brownies can be topped with spreadable honey for extra sweetness.

Brownies can be frozen.     


Thanks to Ray Gillespe for this recipe

Savory Biscuits (Aussie style) (American crackers)

Savory Biscuits (Aussie style)   (American crackers)

1 cup self rising flour

½ teaspoon salt

2 tbl water

2 tbsp butter

Boil water. Pour into a cup with butter and stir until melted.

Pour into a bowl with flour and salt.  Mix into a dough.

Knead lightly and roll out as thin as possible.

Cut into squares and season with season with herbs and spices of  choice.

Bake in a hot oven  (350 degrees)  for 15- 20 minutes or until golden brown 

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.

meatloaf

Superior Meatloaf

1 envelope dry onion soup mix

2 pounds ground beef

¾ cup seasoned bread crumbs

2 eggs

¾ cup water

1/3 cup catsup

½ - ¾  cup diced green pepper  (optional)

Preheat to 350 degrees.

Mix all ingredients well.  Shape into loaf in a  greased 13X9 inch pan.    Bake uncovered 1 hour or until done.

Meat thermometer 160 degrees.

PIE SHELL

Pie Shell

1 ¼  cup sifted all purpose flour

½ tsp salt

7 tbsp Shortening (Crisco)

3 tbsp cold water

Sift flour and salt together. Add ½ of shortening to flour. Cut in until mixture looks like meal. Add  remaining shortening and continue cutting until particles are size of a bean. Sprinkle all water over top of mixture. With a fork stir water into mixture to form a dough.  Roll dough 1/8 inch thick and prick with a fork. Place dough in pan and let relax 5 minutes. Pat with ball of dough. Trim pastry 1 inch larger than pan and turn back edge. Flute Rim.  Bake in very hot oven (450 degrees) for 15 minutes. 

To make a pie shell with a  top double recipe and do not  bake  until filled.

Pimento Cheese

ok  I never liked pimento cheese until  I tried this pimento cheese.

1 large box velvetta cheese
1/2 jar miracle whip
1 large jar of pimentos

In large sauce pan on low heat melt cheese. Mix in pimento, then fill pimento jar with water and  pour  into cheese mixture. when mix is  melted  re move from heat.  when almost  cooled mix in miracle whip.  will  be  creamy. Refrigerate.

WHITE SAUCE

My sis  in law made this  sauce when she  made Japanese rice. I find it a great sauce  to  dip many different things in. or spread  on a sandwich.

1 1/4 C Helman's Mayo
1/4 C Water
1 TBS Tomato Paste
1 Tbs melted butter
1/2 tsp garlic powder
1/2  tsp ginger
1/4 tsp paprika
dash of Cayenne Pepper

Blend all  ingredients well, store in sealed container in refrigerator. 

I have an addiction.

Taco Bake

1 pound ground beef
1 small onion, chopped
3/4 cup water
1 package (1-1/4  ounces) taco seasoning
1 can (15 ounces) tomato  sauce
1 package (8 ounces) shell macaroni, cooked and drained
1 can (4 ounces) chopped green chilies
2 cups (8 ounces)  shredded cheddar cheese, divided

In a skillet, brown ground beef and onion over medium heat: drain. Add water, taco seasoning and tomato sauce; mix well.  Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1 1/2 cups of cheese. Pour into a greased  1 1/2 qt baking dish. Sprinkle with the remaining cheese. Bake at 350 F for 30 minuted or until heated through.  serves 6

DONUTS!

Who doesn't love  a good donut?








Baked Raised Donuts
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoon margarine
1/3 cup very warm water
1 pkg. yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoon cinnamon

Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes). Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm. Makes 1-1/2 dozen.



Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoons vanilla 4-6 tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoon vanilla 4-6 tablespoon hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Rolls are good!

Bread  machine  is  best  for these rolls,  we  love  them  with honey butter  or  to sop up gravy.
In bread machine place
1 cup Water
2 tbsp margarine
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 tsp salt
3 tsp Yeast

Set on dough cycle.  Shape into balls  or just drop on lined cookie sheet. Cover lightly  and let double.
Bake at 375 F about 12-15 minutes.

Pumpkin Pie

Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all purpose flour
2 eggs, lightly beaten
1 cup evaporated milk
2 tbsp water
1/2 tsp vanilla extract
1  9 inch  unbaked pastry pie shell

Mix all  ingredients well. Pour into shell and bake at 400F for 15 minutes
Reduce heat to 350 F bake about 35 minutes longer or until center is set.

Spiced Nuts

This is a wonderful treat for anytime but especially good  to package as gifts for the holidays.

1/4 cup water
1 cup sugar
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp cinnamon
1 pound walnuts (well any nuts  really)

In large skillet put water, sugar and spices. Allow to boil and thicken. Put in walnuts and  coat them well.
Spread out on flat surface, separate and let them cool.  Store in tightly sealed container.

BURN FAT!

OK  this  recipe is  actually a 7 day diet. it does help kick start a diet.  I have done this and it does work.
If you like soup its a great way to lose weight.

Basic Fat burning soup
6 large green onions
4-5 carrots sliced
1-2 cans tomatoes
1 large head of cabbage
2 green peppers
1 bunch of celery
1 pkg lipton soup mix
season with salt, pepper, curry, parsley, or bouillon.  hot sauce  if  you prefer.

Cut veggies into small to medium sized  pieces and cover with water. Add soup mix and seasonings. Boil fast for 10 minutes. Simmer and continue cooking until veggies are tender. This soup can be eaten anytime you are hungry. Eat as much as you want , whenever you want. This soup will not add calories. The more you eat the more you will lose.

Diet plan

Day 1:
Eat all fruits (except bananas unless otherwise stated). Cantaloupe and watermelon are lower in calories. Eat only the soup and fruits. For drinks have unsweetened  tea, cranberry juice or water.

Day 2:  All vegetables today. Eat until you are stuffed with all fresh, raw, or canned vegetables. Try to eat green leafy veggies stay away from dry beans, peas and corn. Eat along with the soup. At dinner time on this day, reward yourself with a  big baked potato and butter. NO fruits this day.

Day 3: Eat all soup, fruit and veggies you want. DO NOT have potato. If you have eaten, as above, and have not cheated, you will have lost 5-7 pounds.  Don't give up go on to day 4.

Day 4: Bananas and skim milk. Eat as many as 3 bananas and drink as many glasses of water as you can on this day along with soup. Bananas are high in calories and carbohydrates and so is the milk, but this particular day your body will need potassium and the carbohydrates, proteins and calcium to lessen your cravings for sweets.

Day 5:  Beef and tomatoes. You can have 10-20 ounces of beef and a can of tomatoes or as many as 6 fresh tomatoes today. Try to drink 6-8 glasses of water to wash away uric acid in your body. Eat the soup at least once this day.

Day 6: Beef and veggies. Eat to your hearts content of beef and veggies today. You can even have 2 or 3 steaks if you like with green leafy veggies, NO potato. Be sure and eat the soup at least once today.

Day 7: Brown rice, unsweetened fruit juice, and veggies.  stuff yourself!  Be sure you eat the soup at least once today!

by the end of first week, if you have not cheated, you will have lost 10-17 pounds. If you have lost more than 17 pounds stay off the diet for 2 days before resuming.

This 7 day eating plan can be used as often as you like. As a matter of fact, if followed correctly it will clean you system of impurities and make you feel better over all.

Definite NO NO's:  Bread, alcohol,  fried foods, and carbonated drinks.

Definite DO's: water and lots of it.  Eat the soup anytime you feel hungry.

this diet is from Sacred Heart Memorial Hosp. Used for over weight patients to lose weight rapidly, usually before surgery.

hot buns!

Bread machine Method  for Jiffy Cake Mix rolls    (2  NON BREAD machine  recipe  at  bottom of  page)

These are a slightly sweet dinner roll

Jiffy Rolls
1 9 (oz) box jiffy cake mix yellow, or white
1 pkg. or 2 and 1/4 teas. yeast
1/2 teas. salt
1 1/4 cups warm water
3 c. flour all purpose is ok but I always use bread flour
In bread machine pan put water, then salt, the cake mix and flour top with the yeast and put it on the dough cycle. When cycle is complete remove from bread machine, I don't flour my rolling board I oil it so do what you prefer and cut and then roll into 15 to 20 rolls, put on a greased baking sheet cover and let rise till double about an hour. Bake at 400 10 to 15 minutes.
You can also do this w/o a bread machine I am just lazy.

this  is  what they look like before they  rise

and  after they  rise  before  going in oven....

and  freshly buttered  out of  oven

Same recipe  in  loaf  form

ALSO  you can use  same  recipe  for cinnamon rolls  check these out!

they are  not  really as flat in real life as the picture looks....... Enjoy

OR   WITHOUT BREAD  MACHINE

• This  came  directly from the Jiffymix.com web site
• 1 pkg. "JIFFY" White Cake Mix (or 9 oz of any cake mix)
• 1 pkg. dry yeast
• 1/2 tsp. salt
• 1-1/4 cups warm water
• 2-1/2 to 3 cups flour
• margarine or butter
• Preheat oven to 400°.  Grease a baking sheet.
  Combine cake mix and yeast. Add salt and warm water. Gradually beat in flour. Cover and let rise in a warm place for 1 hour. Punch down dough and shape into dinner or clover leaf rolls. Place on prepared baking sheet and brush with margarine or butter. Cover and let rise 1 hour or until double in size. Bake18-20 minutes.

Or I found this non bread machine recipe on the net


Cake Mix Yeast Rolls
2 packages granulated yeast
2 cups warm water
1 box white Jiffy cake mix
1 teaspoon salt
4 cups or more all-purpose flour
Mix yeast and water. Leave set long enough for yeast to dissolve.
Add remaining ingredients. Mix. Let rise to double.
Punch dough down. Make rolls. Let rise to double again.
Bake at 325 degrees F for 20 minutes. Butter tops when removed from oven.