Chunky Potato Soup

INGREDIENTS:

6 medium potatoes, cubed (I don't peel them, but that is up to you!)

1 onion, chopped

2-3 cloves of garlic

2 carrots, chopped

2 stalks celery, chopped

1 1/2 c. water

4 T. cubed butter or margarine, divided

3 T. flour

2 1/2 c. milk

1 T. parsley

3/4 t. salt

crushed basil and sage to taste

Seasoned salt to taste

1/2 t. pepper (I often play with different peppers.  Red pepper or cayenne is a family favorite)

1-2 c. shredded cheese (I like 2 cups)

* this also tastes great with 1/2 lb. of bacon.  If you use bacon, prepare it first, and save 1 t. of the drippings for making the thickener.

DIRECTIONS:

1.       Prepare all veggies.

2.       Melt butter in a stock pot.   Add onion and garlic.  Sautee until onions are translucent.  Add 1 1/2 c. water, salt, and seasonings.

3.       Add potatoes, carrots, and celery to the stock pot.  Add enough water to just cover the ingredients.  Bring to a boil.  Reduce heat and simmer 15-20 minutes or until vegetables are tender. 

4.       Meanwhile, in a medium saucepan over low heat,  heat milk and butter (plus 1 t. bacon drippings) until butter is melted.  Gradually add flour, one T. at a time, whisking until smooth.  Add mixture to the stock pot. 

5.       Allow to simmer over low heat, stirring frequently for 10 minutes.

6.       Add cheese.  Stir until melted and remove from heat.  Let stand for up to 20 minutes. 

7.       Serve and Enjoy!

"Emergency" Broth

Many times a recipe calls for broth or bouillon, but I don't have it on hand.  Here's what I do in a pinch:

Ingredients:

2-3 T margarine or butter (Variations of oils/fats are fine, depending on what you'll be preparing)
1 onion, chopped
1-3 cloves of garlic (I love a lot of garlic)
1 1/2 c. water
salt and seasonings as desired

Directions:

Melt butter in a medium saucepan.  Add onion and garlic.  Saute until onion is translucent.   Add water and bring to boil.  Add salt and seasonings as desired or as needed for whatever recipe you are using this for.

Mom's Homemade Pancakes

INGREDIENTS:

3 c. All-Purpose flour

4 t. baking powder

1 t. salt

2 T. white sugar

2 1/2 c. milk

2 eggs

6 T. melted butter

1 1/2 t. vanilla

DIRECTIONS:

1.     Begin by melting butter in a small saucepan on low heat.

2.     In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

3.     Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each pancake (I use a little less than that).  Brown on both sides and serve hot.

*For thicker pancakes, use less liquid.  For thinner pancakes, use more liquid. 

Egg Bread

 Egg Bread

Ingredients:

2 (.25 ounce) packages active dry yeast 1 cup warm water (110 degrees to 115 degrees) 1/2 cup melted butter 1/4 cup sugar

1 tablespoon salt 5 eggs 6 cups all-purpose flour 1 teaspoon cold water 1 tablespoon Sesame or poppy seeds (optional)

Directions:

1.	In a mixing bowl, dissolve yeast in warm water. Add the melted butter, sugar, salt, 4 eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2.	Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled , about 1 hour.
3.	Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to wire racks to cool.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

(in Cast Iron Skillet)

Ingredients

Topping:

• 1/4 cup butter
• 2/3 cup packed brown sugar
• 1 (20 ounce) cans sliced pineapple, drained

            Cake:

• 1 c. shortening
• 2 c. sugar
• 4 large eggs
• 2 t. vanilla extract
• 2 3/4 c. flour
• 3 t. baking powder
• 1 t. salt
• 1 3/4 c. milk
• maraschino cherries, if desired

Directions

1. Preheat oven to 350°F. 
2. Melt butter in iron skillet.
3. Sprinkle brown sugar over butter.
4. Arrange pineapple slices on top brown sugar/butter.  Place cherries in the center of each pineapple slice, if desired.
5. Cream together shortening and sugar.  Beat in eggs and vanilla.
6. In a separate bowl, combine flour, baking powder, and salt.  Add to creamed mixture alternately with milk.  Mix well.  Pour batter into prepared pan.
7. Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.  Allow to cool.
8. Turn onto a cookie sheet or platter.