SOUPS & SUCH
POTATO SOUP
recipe from: Sheila D.
6 potatoes, cut into bite-sized pieces
2 onions, chopped
2 carrots, sliced
2 celery stalks, sliced
4 chicken bullion cubes
1 Tbsp. parsley flakes
5 cups water
1 tsp. pepper
1 Tbsp. salt
1/3 cup butter
1 (12 oz.) can evaporated milk
chopped green onions
Cook potatoes in 5 cups of boiling water in a large pot for 25 minutes. (It looks like it's not enough water, but believe me, it's enough. Don't add more.) Add onions, carrots, celery, bullion cubes, salt, pepper, butter, & evaporated milk. Simmer until carrots are easily pierced with fork (about 20 mins.) Serve with green onions sprinkled on top.
Alternate Option: You can also add all the ingredients to a crock pot and cook on low for 10 hours.
SOUTHERN BEEF STEW
recipe from: Sheila D.
1 lb. beef stew meat, cut into 1 inch cubes
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 can cream of mushroom soup
1 can beef broth
1 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. paprika
4 or 5 carrots, peeled & sliced
3 or 4 potatoes, peeled & diced
1 pkg. (16 oz) frozen green peas
1 can water (use beef broth can)
Place meat in a crock pot (5 quart). Toss with flour, salt, and pepper. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or on high for 5-8 hours.
