BAKED POTATO SOUP

BAKED POTATO SOUP

SERVES12-14

6 Large Potatoes, 1 Tbl salt

4 Leeks – cleaned and sliced 1/8”

4 Cloves Garlic thinly sliced and chopped

½ Cup – 1 stick Butter

½ Cup Flour

1 tsp Salt

1 tsp white Pepper

1 quart Chicken Broth

6 cups Milk

8 oz. Velveeta, cubed ½”

1 Cup Sharp Cheddar

1 pint Heavy Cream

Peel & quarter Potatoes cover with water in a large pot, add Salt. Bring to a boil and simmer until fork tender. Drain and cool. Cut into ¾” cubes. Set aside.

In a large pot, melt butter and add leeks, sauté until translucent, about 10 minutes. Add garlic and sauté another 5 minutes. Sprinkle with flour, cook 3 minutes. Stir in salt and pepper. Slowly whisk in chicken stock until smooth, stir in potatoes. Stir in milk and bring back to a simmer. Add Velveeta & cheddar, stir until melted, add heavy cream, adjust salt and pepper and heat through. Garnish with Bacon, Cheese, Green Onions Etc.

GRANDMA HAMBLY'S FRENCH BREAD

1 PKG. YEAST—1/4 OZ.

1 TBL SUGAR

2 CUPS LUKEWARM WATER

4 CUPS FLOUR

2 TSP SALT

 

Dissolve yeast in 1 cup water. Sift Salt, Sugar & Flour together into a large bowl.

Stir in dissolved yeast. Add in just enough of the second cup of water to hold the dough together.

Mix until dough is soft and somewhat sticky. Cover with a cloth, let rise until doubled in size. 2 to 4 hours.

 

When dough is high and spongy, punch it down & move it to a floured surface and knead well.

Divide in two, flatten and roll into loaves. Place seam side down into 2 - 6” loaf pans. Cover with a cloth and let rise until it raises to the top of the pans. 1 1/2 -  2 hours.

 

Bake at 375 for 20 minutes and brush the top of loaves with butter, return to the oven for another 15 - 20 minutes until the bread is golden brown. Brush with more butter if desired.

 

Let rest in the pans for 5 minutes and then turn out on their side to cool. Serve warm if possible

CREAMY ASPARAGUS SOUP

YIELD - 8 servings

 

INGREDIENTS:

• 4 bunches of asparagus (4 lbs.) tough ends trimmed.

• 4 leeks, white and light pts only. sliced thin, rinsed.

• 1 tbsp. butter

• salt & pepper

• 7 cups low sodium chicken broth

• 1 cup frozen peas

• 4 tablespoons grated parmesan

• 1/4 cup fat free half & half

• 1 tsp fresh lemon juice.

 

PREPARATION:

Cut tips off asparagus spears and chop remaining spears into 1/2 inch pieces. Bring 1/2 cup water to a boil in an 8-inch skillet over med-high heat. add asparagus tips cook 2 min until tender. remove. pat dry, set aside. 2. Combine the remaining pieces, leeks, butter 1/8 tsp salt and pepper in large saucepan. cover and cook over med-low heat, stirring occasionally, until softened - 8-10 min. 3. Add the broth to the pot, bring to a simmer, and cook until veggies are completely tender about 5 min. Stir in the peas and parmesan. 4. Working in 3 batches, process the soup in a blender until completely smooth about 2 min. Return soup to pot. stir in reserved asp. tips, half & half, and lemon juice and cook until heated through 2 min. season with salt and pepper.

Mom’s Chicken Curry

3 – BONELESS CHICKEN BREASTS WITH SKIN  

1 ¼ - 1 ½ LBS. SEASON WITH SALT & PEPPER

2  Tbls OLIVE OIL

2  MEDIUM ONIONS, COARSLY CHOPPED

6  CLOVES GARLIC, PEELED, CRUSHED, CHOPPED

1” FINGER FRESH GINGER, GRATED

3  Tbls GARAM MASALA

1 tsp SALT

¼ tsp BLACK PEPPER

2 CANS (14.5 oz. ea.) DICED TOMATOES

1 CAN (49 ½ oz.) CHICKEN STOCK

1 MEDIUM HEAD CABBAGE, COARSLY CHOPPED

 

HEAT OIL IN A 3 QUART DUTCH OVEN OR HEAVY PAN WITH LID. ADD CHICKEN AND SAUTE UNTIL BROWN ON BOTH SIDES APROX. 3 MIN PER SIDE, REMOVE THE CHICKEN AND SET ASIDE.

IN THE SAME PAN, SAUTE THE ONION, GARLIC AND GINGER UNTIL THE ONIONS ARE TRANSPARENT, ADD GARAM MASALA AND COOK 2 MIN., ADD TOMATOES AND SIMMER AN ADDITIONAL 5 MINUTES.

ADD THE CHICKEN BREASTS AND THE STOCK TO THE VEGETABLES, ADJUST THE SALT AND PEPPER TO TASTE, COVER AND BRING JUST TO A BOIL, LOWER TO A SIMMER, SLOW SIMMER FOR 1 HOUR OR UNTIL THE CHICKEN IS TENDER ENOUGH TO SHRED.

REMOVE THE CHICKEN, REMOVE AND DISCARD THE SKIN, SHRED INTO BITE SIZE CHUNKS, ADD THE CHICKEN BACK IN ALONG WITH THE CABBAGE, RETURN TO A SIMMER AND CONTINUE TO COOK FOR 20 MINUTES.

SERVES 6-8

Coconut Macaroons

Total Time: 35 min

Prep: 10 min
Cook: 25 - 30 min

Yield: 20 or 40 cookies*

Ingredients:

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt t

Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop (20 large cookies, or 1”cookie scoop (36). Bake for 25 to 30 minutes, until golden brown. Cool and serve. A great addition is to dip half the cookie in chocolate.

LEMON CURD

ZEST OF TWO LEMONS

1 CUP SUGAR

1 TBS CORN STARCH

1 CUP FRESH LEMON JUICE

5 LARGE EGGS

1 STICK BUTTER, SLICED INTO CHUNKS

IN A HEAVY 2 QT SAUCEPAN, WHISK TOGETHER SUGAR AND CORN STARCH. WHISK THE EGGS UNTIL WELL BLENDED, ADD LEMON JUICE AND EGGS TO THE SUGAR MIXTURE. COOK ON MEDIUM LOW HEAT WHISKING CONTINUALLY UNTIL THE MIXTURE JUST STARTS TO THICKEN. WHISK IN THE BUTTER AND LEMON ZEST AND COOK UNTIL THICK. TRANSFER TO A BOWL AND COVER WITH PLASTIC WRAP AS IT COOLS. MAKES A GREAT TOPPING FOR CHEESE CAKE OR FILLING BETWEEN CAKE LAYERS. MAKES ABOUT 2-1/2 CUPS.  

Roasted Artichokes with Lemon & Garlic

Ingredients

Serves 2

• 2 artichokes
• 1 lemon
• 2 Tablespoons extra virgin olive oil
• salt & pepper
• 6 peeled garlic cloves

Directions

Preheat oven to 425 degrees. Cut the bottom stem and top 1/3 off artichoke with a sharp, serrated knife then use a small paring knife to hollow out and discard inner, lighter colored center leaves. Spread artichoke leaves out as much as you can then drizzle with lemon juice from 1/2 lemon and 1 Tablespoon olive oil each. Season liberally with salt and pepper then stuff 3 peeled garlic cloves in the hollowed out center of each. Wrap tightly in a large sheet of heavy duty foil then roast for 60-70 minutes or until very tender and browned.

If you like to dip your Artichoke leaves in butter or mayo, just remove the roasted garlic from the center of the choke and crush it in the dipping bowl then stir in the butter or mayonnaise.