Thursday, February 25, 2010

Potato Soup and Bean Cakes

My mom dared me to post these. Tonight my son had to work late, so we didn't get to have our usual Thursday Night Spinner party, and it was the two of us again. Our neighbor/renter/snow removal hero also decided to turn cook, and he brought us an ice cream carton full of Navy beans. Mom had made potato soup

Potato Soup Recipe

4 medium potatoes
water to cover
salt to taste
2 ribs celery, chopped
1/4 onion, chopped

Rivels (or may use store-bought flat noodles
1 egg, beaten with fork
1 c. flour
pinch salt
work in together until combined and the size of peas

Final ingredients
1 1/2 c. milk
1 stick butter
1/4 c. Velveeta

Cube potatoes and mix all vegetables. Fill soup kettle 3/4 full water or less and cook until just tender. To boiling soup mixture (do not drain) use fingers and mince rivels into boiling water and stir often. Cook about 8-10 minutes util rivels are cooked through and do not taste of flour. Add 1 1/2 c. milk, 1/2 pound Velveeta, cubed, and stick of butter. Heat but never boil again.

I decided to use the beans in a different way. They were very thick, little water, and kind of mushy. Nice seasoning and delicious. I made bean cakes.

Bean Cake recipe
1 1/2 c. thick beans, mashed and drained
1/2 c. flour
1 T Harry and David red pepper and onion relish ( could use pimientos and dash of cayenne))
1/2 c. shredded mozarella cheese (reserve some to garnish tops)
1 rib minced celery
1 t. chicken bouillon

2 T. cooking oil


Heat oil in skillet
Mix all ingredients and form into flat patties. Cook over slow heat until crispy on both sides. Sprinkle tops with a little more cheese if desired.

Not our usual Thursday fare but rather rustic and delicious. I liked the bean cakes in the soup.... Mom thought we were hillbillies.

Monday, February 22, 2010

Cheeseburger Soup

Honeysuckle Hill's Cheeseburger Soup
2 lb hamburger
1 C chopped onion
1 C shredded carrots
1 C diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter
3 C chicken broth
4 C diced peeled potatoes
¼ C all-purpose flour
8 oz processed American cheese (Cubed)
1 ½ C milk
¾ tsp salt
½ tsp pepper
¼ C sour cream
In a 3 quart saucepan, brown beef; drain and set asided. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potaqtoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8-10 servings.
This is delicious! I added a bit more chicken broth, a little Velveeta, and a bit more milk to make it "soupier"! We loved it. I also just had the sour cream on the side for some who aren't too fond of it.(like Mom)...