Happy Tasty Tuesday! Another perfect weekend for soup! This week’s recipe is for Creamy Potato Soup out of the “Weavertown School Kitchen Collections” cookbook. Soup is just good for the soul when it’s so cold outside.
Creamy Potato Soup, Rhoda Siegrist, “Weavertown School Kitchen Collection”, page 85
10 med. potatoes
2 1/2 c. water
1 tsp. salt
2 Tbsp. chopped celery
1 sm. onion
3 Tbsp. butter
3 Tbsp. flour
3 c. milk
1/2 tsp. pepper
1 1/2 c. shredded cheese
Bring first 5 ingredients to a boil. Meanwhile, make the white sauce by melting the butter in a saucepan. Stir in flour until smooth and gradually add milk. Stir until thickened. Add pepper, cheese and vegetable mixture. Heat through and serve with bacon on top.
We added bacon, cheese, and sour cream to our soup. It was really yummy and filling, and it made a nice amount of soup for leftovers too. I cheated with the potatoes and got a bag of the frozen diced hash browns to use instead of peeling and chopping 10 potatoes. And they worked just fine and saved me some time.
As I said before, I’m not a big soup eater, but I’d definitely fix this again. We really enjoyed it and it was perfect for a cold day. It’s not the potato soup they’d serve at Fisher’s Restaurant in Gordonville, but it will fill the void now that they are closed.
Have a great week!
Happy Tasty Tuesday! Is it cold where you are? It’s gonna be brutally cold here later today into tomorrow. So if you are cold and want something yummy and warm to fill you up, you may want to try out this recipe for Delicious Chicken Dish out of the “Weavertown School Kitchen Collections” cookbook. One of our local markets had chicken thighs on sale last week, so I snagged two packs to cook and pull off the bone for casseroles when needed. But when I saw this recipe, I used one pack to make this since I had everything else I needed.
Delicious Chicken Dish, Dorcas Martin, “Weavertown School Kitchen Collections”, page 98
1 1/2 c. hot water
1/4 c. butter
6 oz. chicken stuffing mix
8 boneless, skinless chicken thighs
1/3 c. sour cream
1 can cream of mushroom soup
Mix first three ingredients; set aside. Place chicken in a 9″x13″ pan. Mix sour cream and soup; pour over chicken. Top with stuffing mix. Bake at 350 degrees for 45-50 minutes or until chicken is done.
This was easy to fix and was absolutely delicious like the name said. Definitely something I’d make again, and it made enough leftovers that we were able to get two lunches out of it for each of us too.
I had fixed biscuits too, but unfortunately they didn’t make it in the above picture. Definitely a comfort meal for cold day.
If you are getting hit with this brutal weather, I hope you stay safe and warm. Curl up with a good book and heat up your kitchen baking this dish.
Happy Tasty Tuesday! It’s been so cold here that I’ve been in a soup kick the past two weekends. Which is strange in itself, since I’m not a big soup person. My mom and hubby can eat soup every day of the year. I only eat it when it’s really cold out.
I chose this recipe for Taco Soup out of the “Harmony Hollow Recipes” cookbook since I had everything I needed to make this kind of soup.
If you are cold and need to warm up your gut and soul, give this recipe a try…
Taco Soup, Emmy Glick (Crist), page 60, “Harmony Hollow Recipes”
3 lb. hamburger
3 pkg. taco seasoning
2 Tbsp. salt
1 Tbsp. peppr
1 c. brown sugar
6 cans of kidney beans
4 1/2 qt. tomato juice
2 Tbsp. chili powder
Brown hamburger. Add remaining ingredients and heat through. Serve with shredded cheese and crushed tortilla chips.
I divided this recipe in half since it was only the two of us, and that even made a large batch of soup. We enjoyed it for lunch on a few occasions. We put sour cream on top of the cheese and chips too. It reminded me of a thin type chili with a taco flavor. It was really good and definitely something I’d fix again. Would be perfect for a potluck event since it makes so much.
Are you a soup lover? Do you seem to fix it more in the winter than warmer months? Why not fix up a batch of this to warm you up on this winter day?
Have a great week and stay warm.
Happy New Year! Welcome to the first Tasty Tuesday of 2019. I’m kicking off the year with a recipe taken from “Harmony Hollow Recipes” for brownies. For our work Christmas party, I needed a couple desserts, so I decided to whip up two batches of brownies. And with it being a crazy busy time of getting ready for year-end at work and getting food together for our party, I took pictures of my brownie bites baked from a different recipe which I’ve shared before instead of the brownies from the recipe I’m sharing. I realized that this morning when I went to watermark my pictures – correct cookbook, but wrong brownies. And it’s definitely too late to fix that, since the brownies have been eaten and were enjoyed by the guys at work. Guess that means I’ll just have to bake another batch of these, huh?
So, here’s the recipe for the brownies that I baked in the pan and didn’t make as bites as shown…
Brownies, Mary Fisher, Dorthy Lantz, page 167, “Harmony Hollow Recipes”
3/4 c. butter or margarine
1/2 c. brown sugar
1/2 c. sugar
3 eggs, separated
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. soda
Cream together butter, sugars, egg yolks, and vanilla. Add dry ingredients and mix well. Spread batter in a shallow pan. Beat egg whites till fluffy. Add 1 cup brown sugar. Make like meringue and spread on batter. Sprinkle with nuts, chocolate chips, or coconut. Bake at 350 degrees for 35-40 minutes.
I used an 8×8 pan and butter, and I spread the chocolate chips on top. There were only a couple of these left along with several brownie bites and some slices of almond pound cake. Enough for our dessert on Christmas day. I might try coconut next time.
So again, my brownie bites in these pictures aren’t from this recipe. Sorry about that. The brownie bites recipe I had shared before…here’s the link for that post.
Hope you have a great week.
Happy Tasty Tuesday! This week’s recipe would be something easy to fix on Christmas Eve and then pop into the oven Christmas morning, and while it bakes, you can open your gifts. And then once finished opening presents, breakfast can be served without a lot of prep work. And this baked oatmeal is perfect for a cold winter morning too to warm you up and get you ready to tackle your day.
I used the recipe for Baked Oatmeal from the “Montezuma Amish Mennonite Cookbook II”. Here’s the recipe if you’d like to fix this one morning…
Baked Oatmeal, Ruth Yoder, Melody Halmuth, page 62, “Montezuma Amish Mennonite Cookbook II”
1/2 cup melted butter
3/4 cup brown sugar
2 beaten eggs
3 cups oatmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Mix butter, sugar, and eggs. Add remaining ingredients and stir until well blended. Pour batter into a 9×9-inch pan and bake 30 minutes at 350 degrees. Good with cold canned peaches and milk. Makes 6-8 servings.
I added apples and chocolate chips to ours to change it up. You can add any type of fruit – I’ve seen it served at one of our local Amish Country restaurants with either blueberries, apples, or even pineapple. And we always eat it with some milk poured over it too.
This recipe is easy to double too if you have a lot of company on Christmas morning. What a great way to have breakfast ready to bake, so you can visit with your family instead of being in the kitchen fixing food while everyone else is visiting.
I would like to wish you all a very Merry Christmas and Happy New Year. Enjoy your time with family and friends over the holidays, and I’ll see you in 2019.
Happy Tasty Tuesday! This week’s recipe comes from “The Cook’s Book – Miller Family Hospital Fund”. Sweet potato casserole was another side dish that I fixed on Thanksgiving. It’s easy to fix and very yummy.
Here’s the recipe if you’d like to give it a try…
Sweet Potato Casserole, Lucy J. Beachy, page 35, “The Cook’s Book – Miller Family Hospital Fund”
4 large sweet potatoes
1 tsp. salt
1 c. brown sugar (more or less)
Wash and peel sweet potatoes. Add salt. Cook unti lsoft; drain. Add brown sugar and mash. Put in a casserole and cover top with marshmallows. Put in oven and brown lightly and serve.
I baked it at 350 degrees for about 35 minutes without the marshmallows on it, so my potatoes would be warm first. And then I topped it with the marshmallows and baked until they were brown.
This was a perfect side for our Thanksgiving dinner. The marshmallows were just crispy enough to blend with the sweet potatoes. It was delicious and definitely something I’ll fix again.
Hope you have a great first week of December.
Welcome to this week’s Tasty Tuesday post. Hope you all had a nice Thanksgiving and got your fill of yummy food. I know we sure did.
This week’s recipe is for Candied Carrots out of the “Montezuma Amish Mennonite Cookbook II”. Very easy to make especially if you use canned or frozen carrots instead of fresh ones.
If you need a quick side for dinner tonight, why not give this a try?
Candied Carrots, Ruth Yoder, page 317, “Montezuma Amish Mennonite Cookbook II”
1 pound carrots
3 T butter
1/4 cup brown sugar
Slice carrots; cook in small amount of salted water until tender. Drain. Melt butter and add brown sugar; stir until mixture bubbles. Add carrots and simmer gently until carrots are coated. Place into serving dish. Makes 5-6 servings.
Variation: Add 1/4 cup orange juice or 1 cup pineapple.
A yummy side dish and the orange popped on the dinner table. A nice recipe that doesn’t have to be prepared way ahead of time like so many others.
Hope you have a great week. I can’t believe that December starts on Saturday. October and November have just zoomed by.