Broccoli Cheese Soup

Broccoli Cheese Soup

2 ½ C. broccoli, fresh or frozen

1 small onion, minced

2 C. chicken broth

1 Tbsp. flour

½ tsp. garlic powder

Salt and pepper to taste

2 C. milk

2 C. cheddar cheese, shredded

In a saucepan combine broccoli, onion and broth. Bring to a boil. Turn down heat and simmer for about 10 minutes or until the broccoli is tender. Add flour, garlic powder, salt and pepper. Slowly stir in milk and then add cheese. Cook over low heat until the cheese is melted. Do not bring to a boil.

Bacon Cheddar Potato Soup

Bacon Cheddar Potato Soup

6 slices bacon, cooked
1 1/2 teaspoons oil
1 chopped onion
1 chopped carrot

1 clove garlic, minced
1 stalk celery, chopped
4 cups chicken broth
4 cups cubed potatoes
cayenne pepper, to taste
1/2 cup shredded Cheddar cheese
1/2 tsp salt

Add oil to a saucepan and add onion, carrot, and celery. Sauté until onion is soft but not brown, about 3-4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Serve.

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Beef Stew

Beef Stew

2 lbs stew beef

2 onions, chopped

2 cloves garlic, minced

1 C tomato juice

1 C beef broth

2 potatoes, quartered

Combine everything in a dutch oven or ovenproof casserole with a lid. Bake at 275°F for 4-5 hours or until cooked through.  

Corned Beef and Cabbage with Irish Soda Bread

Corned Beef and Cabbage

3 lb. corned beef brisket with spice packet
6 medium potatoes, quartered
8 carrots, cut into 1 inch pieces
1 head cabbage - cut into wedges
Water to cover

Place corned beef in a dutch oven or large pot and cover with water. Add the spices; cover and bring to a boil, then reduce heat. Simmer about 2 to 3 hours or until tender. Add potatoes and carrots. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Add cabbage wedges and cook 15-20 minutes longer or until all the vegetables are tender . Remove corned beef and slice across the grain. Serve with the vegetables.

Irish Soda Bread

5 ½ C flour

½ C sugar

3 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ C butter

2 C buttermilk

1 egg, beaten

1 ½ C raisins preferably yellow

2 tsp caraway seeds, optional

Combine flour, sugar, baking powder, baking soda, and salt. Blend in butter with a pastry cutter until crumbly. Stir buttermilk and egg together and then add to dry ingredients. Stir until just combined. Fold in raisins and caraway seeds if using. Turn onto a floured surface and gently knead until smooth. Divide dough in half and shape into round loaves. Place loaves on greased baking sheets. Cut an x across the top of the loaves and sprinkle lightly with a dusting of flour. Bake at 350°F for 45-50 minutes. Makes 2 loaves.

Rosemary Pork

Rosemary Pork

1 (3 lb) pork roast

½ C. water

Seasoning salt to taste

2 sprigs fresh rosemary

Place pork in a crockpot with water. Sprinkle to taste with seasoning salt. Place rosemary in water next to pork. Cook on low 8-10 hours or until done.