Ask any of my family and they will tell you I love to cook and I love to bake……which could be the reason that weight loss is a struggle! I have a box full of recipes clipped from magazines and newspapers, and recipes written on scraps of papers. I love cookbooks and after discovering Pinterest the world of recipes is wide open. My husband keeps telling me I really do not need another cookbook and he is right. I don’t need anymore but I sure like to have more. That needing versus wanting can be problem. I have begun to sort through that box and am slowly, very slowly, making headway.
Anyway, today I thought I would post a couple of my family favorites. It seems like I should do this in an orderly fashion, but yeah….I rarely follow recipes exactly either.
We love soup and one of our favorites on a cold winter day is Potato Soup. Below is that recipe. I should probably have had pictures of this but we ate it!
4 cups boiling water
2 cups diced carrots
8 cups diced potatoes
3/4 cup chopped onion
1 tsp. salt
1 tsp. black pepper
1 can cream of celery soup
3 cups diced ham
3 tablespoons bacon bits
1 1/2 sticks butter
3/4 cup flour
3 cups milk
1 1/2 cups Velveeta cheese
Bring water to a boil; add carrots, potatoes, onions, salt and pepper.
Cook till tender; do not drain.
Add celery soup, ham, bacon bits and cheese.
In another saucepan, melt butter, add flour in small amounts, stirring briskly.
Add the milk and stir till thick.
Add this mixture to the soup pot and heat through.
Do not let this boil or the milk will curdle.
Let simmer and enjoy!
Another favorite that whips up quickly is a recipe I got from my friend, Karen, in Platte. I love this recipe as I only make one pan dirty. You can just keep on adding your ingredients to the same pan as you go.
COUNTRY STYLE EGGS
6 slices bacon
3 cups raw potatoes
3/4 cup finely chopped onions
1/3 cup milk
1/4 tsp. black pepper
6 eggs, well beaten
Cook bacon in a heavy skillet. (I love my cast iron for this)
Combine potatoes, onion, and pepper and spread over bacon.
Cover tightly and cook over low heat, about 15 minutes, or until potatoes are tender.
Beat eggs and milk and pour over potatoes.
Lift mixture gently with spatula as it cooks on the bottom, tipping skillet so uncooked eggs run underneath.
When nearly done, cut in 4ths and flip to brown each wedge.
I hope you enjoy making these as much as I do. Hopefully, next week I will bring you a couple more family favorites. I am thinking desserts sound good for that time!
“Taste and see
Lord is good”