Saturday, January 10, 2009

Favorite recipes

I love recipes that are fairly simple and turn out great every time.. Here are a few from my collection!

Tonya's Perfect Potato Soup
It's taken me years to finally get this soup the way I like it. ENJOY!

Bacon (I usually fry the whole pack and save the left-over bacon in a ziploc)
onion powder (or regular onion if you prefer)
1 garlic clove, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil (or italian seasonings)
1/2 teaspoon pepper
2 cans chicken broth
5 pounds potatoes (peeled and cubed)
1/2 cup half-and-half (or whipping cream -- also use milk, but will be a thinner soup)
1/2 cup sour cream
Shredded Cheddar cheese
***If consistency is creamier than you like, add a little milk to thin.

In a large saucepan, cover potatoes under about 1" of broth (add water if needed). Boil till potatoes are tender (approx 20 mins). In another saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute garlic (and onions if you're not using onion powder) in the drippings until tender. Stir in flour, salt, basil, pepper and onion powder; mix well. Add half-and-half and sour cream. Stir till smooth, then add to the potatoes and broth. Heat through but do not boil. Garnish with bacon and cheese.

Coke Roast with Carrots and Potatoes
Thank you, Dawn Ginther. This has been a staple around here since you brought it to us 2 1/2 years ago.

Shoulder or arm roast (can be frozen!)
Small bag of baby carrots
2 1/2 pounds of potatoes, sliced but not peeled
1 packet onion soup mix
1 can cream soup (chicken, celery or mushroom)
1 can soda (Coke, Pepsi or Dr. Pepper, diet works too!)

Place roast in roasting pan. Arrange carrots and potatoes around roast. Mix onion soup mix, cream soup and can of soda in a bowl - pour over roast & veggies. Cover with lid (or foil). Bake at 325 for 4-6 hours (till fork tender - I ususally bake for 6 hours). Check liquid level after 4 hours - add water as needed. Juices will make an excellent gravy!

Stew using left-over roast, potatoes and carrots
Got this idea from my friend T.J.

Slice what's left of the roast, potatoes & carrots into bite size pieces. After sliced, dump into large pan - adding all gravy too! Add cans of tomatoes, green beans, peas, corn, whatever you like in a stew... Add water and/or beef broth as needed. Salt & pepper to taste.

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