Clam Chowda Mug O Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons butter
• 2 slices thick cut bacon, chopped
• 1 medium maui onion, chopped
• 2 celery ribs, with green leafy tops chopped
• 4 sprigs fresh thyme
• salt and pepper
• 2 teaspoons hot sauce
• 2 tablespoons all-purpose flour
• 1 pint half-and-half
• 2 cups chicken stock
• 1 cup raw shredded hash brown potatoes
• 2 (2 ounce) cans baby clams, plus juice (she doesn't specify size)
• 2 sandwich size english muffins, split
• 12 ounces boiled deli ham, chopped
• 1 tablespoon paprika
• 2 tablespoons hot sauce
• 3 -4 tablespoons yellow mustard, squirt top bottle (eyeball it)
• fresh parsley (curly or flat)
• 8 -10 ounces sharp cheddar cheese (about 8 deli slices)

Recipe

• 1 n a medium pot over medium high heat melt butter. add bacon and onions, celery and thyme sprigs. season with salt, pepper and hot sauce and cook 5 minutes. add flour and cook a minute more.
• 2 add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• 3 heat toaster oven or broiler then toast split english muffins. while muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. spread ham on toasted muffins. top each muffin half with 2 slices cheddar and melt cheese in toaster oven or under broiler.
• 4 remove the thyme sprigs from the soup. the thyme leaves will have fallen off into the soup. stir and adjust seasonings in your soup. pour soup into mugs. serve with deviled ham and cheese mug toppers.

Baba Marion 's Perogy Dough

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 36
• 5 cups sifted flour
• 3 eggs, beaten
• 1/2 cup water (cooled potato water)
• 1/2 cup vegetable oil
• 2 cups cold mashed potatoes
• 1 teaspoon salt

Recipe

• 1 combine everything except flour.
• 2 gradually add this mixture to the flour until well mixed.
• 3 divide into 3 batches.
• 4 knead each until well worked (about 2 min).
• 5 wrap each batch in plastic& let rest for 1hr.
• 6 ready to roll& fill.

Creamy Sour Cream Potato Salad

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 lbs potatoes
• 3/4 cup french dressing
• 3/4 cup sliced celery
• 2 chopped green onions
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 teaspoons prepared mustard
• 3/4 cup diced deseeded cucumber (scoop out the seeds in the cucumber with a spoon)

Recipe

• 1 if using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
• 2 you can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
• 3 i prefer to leave the skin (jackets) on the new potatoes.
• 4 slice potatoes into large dice while still warm.
• 5 put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
• 6 let stand for 1 hour.
• 7 add celery and shallots.
• 8 combine mayonnaise, sour cream, and mustard, blend well.
• 9 mix gently into potato mixture.
• 10 salt to taste and then refrigerate.
• 11 just before serving, mix in the diced deseeded cucumber.

Chili Cheese Hash Browns #sp5

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (4 ounce) cans diced medium green chilies
• 2 (12 ounce) packages simply potatoes® shredded hash browns
• 2 cups shredded monterey jack cheese
• 2 (14 ounce) cans chili without beans
• 1 1/2 teaspoons mccormick blended black pepper

Recipe

• 1 spray 9 x 13 baking pan with non stick cooking oil.
• 2 preheat oven 425*.
• 3 in large bowl add green chilies, hashrowns, and blended pepper. mix well.
• 4 add chili and cheese and gently mix.
• 5 cover with non stick foil.
• 6 bake 30 minutes.
• 7 let set 10 to 15 minutes covered.
• 8 serve with salad or bread sticks.

Creamy Soup With Cheeeeese!

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 6 potatoes
• 600 ml stock
• 1 (100 g) package processed cheese
• 400 ml milk
• 25 g butter

Recipe

• 1 cut the potatoes in small pieces.
• 2 cook them in the stock.
• 3 mix the milk and cheese until it's smooth.
• 4 check wheather the potatoes are soft and add the milk-cheese mixture.
• 5 stir it well and add butter.
• 6 if you want you can add some fresh herb, for example chives.

Beer Vichyssoise

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 medium leeks, part only thinly sliced
• 2 onions, thinly sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 3 -4 large potatoes, thinly sliced
• 1 1/2 cups strong chicken stock
• 1 bottle regular beer or 1 bottle regular ale
• salt and pepper
• 1 dash cayenne
• 1 cup milk
• 1 cup table cream

Recipe

• 1 sautee leeks and onions in butter in a dutch oven until almost tender.
• 2 add potatoes, stock, beer and seasonings.
• 3 bring to a boil, reduce heat, cover and simmer 10 until potatoes are tender.
• 4 puree in a blender or with a hand blender.
• 5 add some milk if puree is too thick.
• 6 pour into a bowl and stir in milk and cream.
• 7 blend well and serve icy cold.

Blue Plate Special Stew

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 -2 slice chopped bacon (optional) or 1 -2 slice diced salt lamb (optional)
• 2 tablespoons oil
• 3 -4 lbs beef stew meat, cubed
• 2 sliced carrots
• 2 sliced onions
• 2 stalks chopped celery
• 5 cups beef broth, and cheap wine (homemade or canned, red or , use up to 3 cups wine, or all broth if you prefer)
• 1 -2 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 2 -3 garlic cloves
• salt & pepper
• 4 medium cubed potatoes
• 10 ounces frozen peas
• 1/2 lb sliced mushrooms

Recipe

• 1 cook bacon or salt lamb in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
• 2 remove and set aside.
• 3 dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
• 4 brown nicely all over.
• 5 transfer the meat to a heavy 4-5 quart dutch oven with lid.
• 6 add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
• 7 transfer vegetables to dutch oven.
• 8 pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
• 9 pour this over the beef and vegetables.
• 10 now, put the dutch oven over low heat and add the rest of the wine and beef broth.
• 11 add the browned bacon bits or salt lamb, if you are using them.
• 12 add the tomato paste, bay leaves, thyme and chopped garlic cloves.
• 13 bring to a boil, then reduce to a simmer.
• 14 taste and season with salt & pepper, be cautious, you can add more later.
• 15 cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
• 16 simmer for 2-4 hours, until the meat is very tender.
• 17 an hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
• 18 finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
• 19 serve with rice, noodles, or mashed potatoes.
• 20 garnish with fresh parsley.
• 21 note: cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.