Ranch Potatoes

Photo courtesy Taste of Home

      Recently a group of girl friends came over for a card party and we had a bacon theme that night. One of them, my friend Pam, brought a bacon recipe. This was passed on the her from a family friend, but when you're talking bacon, potatoes and cheese, how can you go wrong? 
     This casserole only has a few steps and standard pantry ingredients. With this flavor mixture everyone's sure to be happy.

Ranch Potatoes
8-10 potatoes, peeled and cut in 1/2-inch cubes
6 slices bacon, cooked and crumbled
1 can cream of mushroom soup, undiluted
1-1/4 cups milk
salt and pepper
1-1/2 cups cheddar cheese, shredded
1 envelope ranch dressing mix

Add potatoes to a large saucepan and water to cover. Bring to boil, cook about 10-12 minutes or until potatoes are almost tender, drain. Place potatoes in a greased 13x9x2- inch pan.

In a small bowl mix together soup, milk, salad dressing mix, 1 cup cheese, salt and pepper. Pour over potatoes. Sprinkle crumbled bacon and remaining cheese over the top.

Bake uncovered for 25-30 minutes or until potatoes are tender.

Serves 8-10.

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Taco Soup

Taco Soup

 W.W. George

        Princeton Chief of Police
    
     There's nothing that quite warms you on a winter's day like soup. This taco soup that was served at a benefit is easy to make and full of flavor. With a low and slow simmer, the flavors blend as the house is kept warm, too.
 

Photo courtesy Taste of Home

1 lb. ground beef
1 onion, chopped
1-16 oz. can chili or pinto beans with liquid
1-15 oz. can kidney beans with liquid
1-15 oz. can Mexi corn with liquid
1-8 oz. can tomato sauce
1-14.5 oz. can can peeled and diced tomatoes
1-4 oz. can diced chili peppers
1-1.25 oz. pkg. taco seasoning mix
1 pkg. Ranch dressing mix
jalapeno peppers to taste
2 cups water

In medium skillet, cook the ground beef until browned over medium heat, drain and set aside.

Place the ground beef and all other ingredients in slow cooker. Mix to blend and cook on low setting for 8 hours.

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Chicken Carbonara

Photo courtesy of the Cooking Corner.

     During our Navy girls' last visit home she fixed Chicken Carbonara for lunch one day. The girl loves bacon and was raised on pasta weekly, so this combination was no surprise. This is one of her favorite dishes to cook for her Navy buddies out in Cali.
    She believes in modern cooking and a bit of the "semi-homemade" approach. Her noodles came from a packet that included seasonings and she fried the bacon while cooking frozen peas in butter. The chicken was cooked in the bacon fat (yeah, she's a country girl) and it was all combined for a quick simmer. It might remind you of an Alfredo dish with less sauce and the bonus of bacon.

Chicken Carbonara
5-6 boneless, skinless chicken breast, thin sliced (about 3 lbs.)
1/2 bag frozen peas
3-4 slices bacon
1 packet Lipton chicken Alfredo noodles
2 T. butter
salt and pepper to taste

In medium skillet, cook bacon over medium heat until just slightly crisp. Remove from skillet and wrap in paper towel to drain.

Use skillet with bacon grease to cook chicken over medium heat, turning as needed, 4-5 minutes per side. Remove skillet from heat.

In medium sauce pan, cook noodles according to package directions. Remove from heat and set aside until needed.

Cook peas in small sauce pan, as package directs. Cover in butter and salt and pepper to taste.

Add all ingredients to skillet, stirring to combine. Simmer on low 5 minutes just to warm and blend flavors. Serves 5-6.

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Chili Burger

Photo courtesy of the Cooking Corner.

       Are you looking to "dress up" a burger and happen to have some leftover chili? Why not combine the two? With this classic burger topped with chili and cheese, you can have a whole new twist on an everyday staple. There's nothing wrong with a little change up.

Chili Burger
1 lb. ground beef
1 tsp. hamburger seasoning or combination of - 1/2 tsp. chili powder, 1/4 tsp. paprika and 1/4 tsp. garlic powder
sprinkle of salt and pepper
2 cups leftover chili
1/4 cup onion, chopped
1/2 cup shredded cheese (Colby-Jack, taco or Mexican flavored)

Shape ground beef into 4 patties. Sprinkle with seasoning and salt and pepper. Set aside.

Heat skillet to medium heat. Place patties in skillet and cook until browned, about 5 minutes each side. Juices should run clear not pink.

Meanwhile, microwave chili to warm. 

To serve place burger on bun, pour chili over top and sprinkle with shredded cheese.

Makes 4 burgers. Serve with plenty of napkins.

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Best Ever Potato Soup

Photo courtesy of Taste of Home.

      Basic potato soup has always been a comfort food at my house. It's just one of those dishes that reminds you of home. Sometimes I make it with a chicken broth base and other times I make it thick and creamy (thank you cream cheese). 
      This soup combines the best of both styles - chicken broth and a cream base. It not only uses cream cheese and creamed chicken soup, but sour cream as well. Top it with bacon and you're over the top.

 Friends Favorite Recipe Swap
Best Ever Potato Soup

Recipe courtesy of Sue Eubanks

Ingredients - 

6 bacon strips cooked crisp, drained and crumbled

6 cups cubed, peeled potatoes

1 can (14.5 oz.) chicken broth

1 small carrot, grated

1/2 cup chopped celery

1/2 cup chopped onion

2 cans cream of chicken soup

1 cup sour cream

1/2 tsp. celery salt

1 T. dried parsley flakes

salt and pepper to taste

4 tsp. flour

4 cups milk

8 oz. cubed Velveeta cheese

Garnish - 2 green onions, thin sliced and 3 slices crisp bacon crumbled (optional)

Preparation - 

Cook bacon crisp, drain and crumble, let cool (set aside).

In the same pot (drain off grease) add potatoes, chicken broth, grated carrots, celery, onion, celery salt, salt and pepper and parsley flakes cover and simmer 15 minutes or until potatoes are tender.

Combine flour and milk until smooth, add to soup mixture, bring to a boil for about 2 minutes until mixture has thickened, stirring constantly.

Add bacon, chicken soup, Velveeta and sour cream, stirring often until all are melted and soup is heated thoroughly.

Garnish with green onions and bacon if desired.

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Honey-Garlic Glazed Meatballs

 

     These little meatballs, coated in a honey-garlic glaze are an excellent appetizer. They are small enough to serve on a toothpick and the glaze keeps them moist without dripping everywhere. The garlic and honey are great balance of flavors. After having them at the MenUmen dinner, I tried them at home. I took a short cut and used the glaze on frozen meatballs, but would make them from scratch next time. It's easy to do and only has a few common ingredients.

Honey-Garlic Glazed Meatballs

by Jason Spindler, attorney

   2 eggs
   3/4 cup milk
   1 cup dry bread crumbs
   1/2 cup finely chopped onion
   2 teaspoons salt
   2 pounds ground beef
   4 garlic cloves, minced
   1 tablespoon butter
   3/4 cup ketchup
   1/2 cup honey
   3 tablespoons soy sauce

In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes. Yield: 5-1/2 dozen.

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Cheeseburger Soup

Photo courtesy of Taste of Home.

     Everybody likes a cheeseburger, so what's not to like about cheeseburger soup? This creamy rich soup was in the recent Moose #354 soup contest. It is a great example of comfort food, perfect for a chilly winter night.

Friends Favorite Recipe Swap

Cheeseburger Soup

Recipe courtesy of Mike Ott

Ingredients -

1 lb. Hamburger cooked and drained

6 bacon slices cooked, drained and crumbled

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

4 T. butter divided

4 Cups Chicken Broth

4 Cups diced peeled potatoes

1/4 cup all-purpose flour

2 cups (8 oz.) Velveeta cubed

2 cups milk

1/2 tsp. of salt and pepper (or to taste)

1/2 cup sour cream

Preparation - 

 In a 3-qt saucepan, brown beef, drain and set aside. In the same saucepan sauté  the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender.  About 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Meanwhile in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper and bacon. Cook and stir until cheese is melted. Remove from heat blend in sour cream. Yield:  8 servings (2-1/4 quarts)

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