CHEDDAR-POTATO-CARROT SOUP

CHEDDAR-POTATO-CARROT SOUP

6 TBSP butter or olive oil, or 50/50 of each

1 sm. onion, minced

Saute in a small skillet until translucent, more like sweating than sauteing.

Transfer to a big sauce or soup pot, & add:

6 C chicken broth & simmer for a bit.

Shred 8-10 carrots & 3 to 5 peeled potatoes. (I have used thawed hash browns, which work just as well.)

1/2 tsp dried thyme

1 bay leaf

2 drops Tabasco

1 tsp. Worcestershire sauce

Simmer until veggies are tender.

Turn heat to low & add 2 C of 1/2 & 1/2 (can use fat free 1/2 & 1/2). 

Bring up to warm. TURN OFF HEAT!

Gently stir in one handful at the time, 2 - 3 C grated cheddar cheese, stirring in between til the cheese melts, otherwise your soup will "break".

Serve immediately!!!

Mama Rox's Hungry Boy Casserole

1.5 ground beef, turkey or chicken

1 C sliced celery

1/2 C finely chopped onion

1/2 C finely chopped green pepper (or red or yellow or mixed)

1 clove garlic minced  (or equivalent in garlic powder)

Cook the above in a skillet over med heat until veggies are tender. Drain any excess fat, if any.

ADD:

3/4 C of water

6oz. can of tomato paste

1 tsp. salt

1 tsp. paprika

Reserve 1 Cup to roll up in biscuits.

ADD:

1 med can undrained pork & beans

1 med can of un drained navy beans

1 med can of un drained beans of choice (i.e. lima, kidney, etc.)

Let simmer while preparing biscuits.

BISCUITS:

1.5 cups AP flour

2 tsp. baking powder

1/2 tsp salt

Mix to combine.

Cut in:

1/4 C butter

Add:

1/2 C milk or buttermilk

(option my aunt used was 1 to 2 drops of yellow food coloring in milk)

Mix dough & knead very lightly, & roll out to a 1/2" thick rectangle. Spread the 1 Cup of reserved sauce & roll up & slice like sweet rolls.

Put the meat & bean mix in a greased casserole, & lay the biscuit rolls on top. Bake @ 425 for 25 to 30 min, until biscuits are raised & golden.

Great served with a big green salad.