Welcome to our new web site!

To give our readers a chance to experience all that our new website has to offer, we have made all content freely avaiable, through October 1, 2018.

During this time, print and digital subscribers will not need to log in to view our stories or e-editions.

Recipes 1-10-23

Posted 1/10/23

Potato Soup

6-7 potatoes, peeled and diced

1/2 to 3/4 stick of butter

1 can cream of mushroom soup

1 can cream of celery soup

1 medium onion, chopped

1 1/2 cups milk

1 teaspoon garlic salt

8 oz. cream cheese

Salt and pepper to taste

This item is available in full to subscribers.

Please log in to continue

E-mail
Password
Log in

Recipes 1-10-23

Posted
Potato Soup
6-7 potatoes, peeled and diced
1/2 to 3/4 stick of butter
1 can cream of mushroom soup
1 can cream of celery soup
1 medium onion, chopped
1 1/2 cups milk
1 teaspoon garlic salt
8 oz. cream cheese
Salt and pepper to taste
Cook potatoes and onions in enough water to cover, until tender. Add cubes of cream cheese. Remove from heat. Stir until cheese is melted. Add milk, soups, butter and spices. May top with cheese, bacon bits and/or green onion tops.
 
Butter Brickle Bread
1 box butter pecan cake mix
Small package instant coconut cream pudding mix
1/4 cup vegetable oil
2 tablespoons poppyseed (can use 1 tablespoon)
4 eggs
1 cup hot water
1 teaspoon vanilla
Preheat oven to 200. Grease two loaf pans. Mix ingredients with mixer 2 minutes, medium speed. Pour in pans. Bake at 200 degrees for 15 minutes, then 300 degrees for 45 minutes.
 
Cheese Muffins
2 sticks melted butter
2 cups self-rising flour
2 cups grated sharp cheddar cheese
8 oz. sour cream
Mix together. Fill muffin cup tins. Bake at 350 degrees for 25-30 minutes.
 
South of the Border Dip
1 lb. ground beef
1 can Rotel 
1 lb. Velveeta
1 cup cooked rice
1 can whole kernel corn
1 package taco seasoning
1 can tomato soup
Brown and drain ground beef. Cook rice. Mix these together. Combine corn, taco seasoning and tomato soup. Stir in with hamburger and rice. Cook on low. Melt Velveeta and Rotel in microwave. Add to meat mixture. Pour in 9x13 casserole dish and bake at 350 degrees until bubbly. Serve hot with corn chips.
 
Broccoli Soup
3 cans chicken broth
15 oz. frozen chopped broccoli
1 small onion, diced
1 bay leaf
1/4 cup oleo
5 tablespoons all purpose flour
2 can evaporated milk
1 teaspoon onion salt
Salt and pepper to taste
Combine broccoli, broth and bay leaf. Cook until broccoli is tender (20-25 minutes). Melt butter. Blend flour. Cook for 5 minutes on low heat. Do not brown. Gradually blend flour into broth. Add milk, onion, salts and pepper. Continue to cook over low heat. Do not boil.

Comments

No comments on this item Please log in to comment by clicking here