Potato Soup

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup

INGREDIENTSNutrition

SERVINGS 4UNITS US

• 6 -8medium potatoes
• 1⁄4cup butter
• 1⁄2cup flour
• 6cups milk
• 2teaspoons chicken bouillon
• 1⁄2teaspoon salt
• 1⁄4teaspoon pepper
• 1⁄2lb cheddar cheese

DIRECTIONS

1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
3. Add half the milk and stir until lumps are out of flour mixture.
4. Add remaining milk and on med-high heat, heat to a boil.
5. Stir almost constantly or it will scorch.
6. After boiling, turn heat off and add remaining ingredients.

Potato Salad

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 4lbs red potatoes
• 5hard-boiled eggs, separated
• 1teaspoon salt, divided
• 3green onions, sliced
• 1cup mayonnaise
• 2tablespoons sweet pickle relish
• 1tablespoon prepared mustard
• 1⁄2teaspoon pepper
• 1⁄2teaspoon celery seed

DIRECTIONS

1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
2. Peel potatoes and cut into 1 inch pieces.
3. Chop egg whites.
4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
5. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
6. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Scalloped Potatoes

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

INGREDIENTSNutrition

SERVINGS 6UNITS US

• 4cups thinly sliced potatoes
• 3tablespoons butter
• 3tablespoons flour
• 1 1⁄2cups milk
• 1teaspoon salt
• 1dash cayenne pepper
• 1cup grated sharp cheddar cheese
• 1⁄2cup grated cheese, to sprinkle on top

DIRECTIONS

1. In a small sauce pan, melt butter and blend in flour.
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with salt and cayenne.
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Repeat with second layer of potatoes and cheese sauce.
10. Sprinkle the remaining cheese on top.
11. Top with some paprika for color.
12. Bake uncovered for about 1 hour at 350°F.

Pork Tenderloin

INGREDIENTSNutrition

SERVINGS 3UNITS US

• 1garlic clove, minced
• 1teaspoon salt
• 1⁄2teaspoon white pepper
• 1⁄4teaspoon thyme
• 1lb pork tenderloin
• 1tablespoon olive oil

DIRECTIONS

1. Mix garlic, salt, pepper & thyme in small bowl.
2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
3. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
4. Remove pork and place in a 9x13x2 pan.
5. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
6. Cover with foil and bake at 350 for approximately 45 to 50 minutes.
7. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

Simple Baked Chicken Drumsticks

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want alot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole.

INGREDIENTSNutrition

SERVINGS 2-3UNITS US

• 5 -6chicken drumsticks
• garlic powder
• pepper
• salt
• olive oil

DIRECTIONS

1. Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).
2. Add drumsticks (space enough apart so they aren't touching each other).
3. Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
4. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
5. Bake another half an hour (or until cooked til 160 degrees)).

Chicken, Shrimp and Andouille Jambalaya

INGREDIENTSNutrition

SERVINGS 8-10UNITS US

• 2tablespoons extra virgin olive oil
• 1 1⁄2lbs boneless skinless chicken thighs
• 1lb andouille sausage, cut into 1/4 inch slices
• 1large onion, chopped
• 2celery ribs, diced
• 1⁄2green bell pepper, diced
• 1⁄2red bell pepper, diced
• 1⁄2teaspoon dried thyme
• 1⁄4teaspoon dried oregano
• 1⁄4teaspoon sweet paprika
• 1⁄2teaspoon salt
• 1⁄4-1⁄2teaspoon cayenne pepper(optional)
• 1 1⁄2cups long grain rice
• 1(14 ounce) can tomatoes, chopped,with juice
• 2cups chicken broth or 2 cups stock
• 8ounces medium shrimp, peeled and deveined
• 2tablespoons chopped fresh parsley
• 3green onions, finely chopped

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Add rice, tomatoes with juice, and broth; bring to a boil.
5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Mexican Rice

INGREDIENTSNutrition

SERVINGS 8-10UNITS US

• 12ounces tomatoes, very ripe and cored
• 1medium white onion
• 3medium jalapenos
• 2cups long grain white rice
• 1⁄3cup canola oil
• 4minced garlic cloves
• 2cups chicken broth
• 1tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1⁄2teaspoons salt
• 1⁄2cup fresh cilantro, minced
• 1lime

DIRECTIONS

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
13. You'll love this rice! Money back guarantee.