Baked Potato Soup
4 large baking potatoes
2/3 cup butter (or margarine)
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper (I used regular)
6 cups milk
1 cup (8 oz.) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
Bake potatoes at 350* for 65-75 minutes or until tender; cool completely. Peel and cube potatoes. (Ok, I don’t do this! I peel the raw potatoes, cube them and put them into a pot with water and cook for about 15-20 minutes until they are done. Much easier and quicker!)
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. This is a very thick chowder-like soup. 10 servings.
1 cup milk
1/4 stick butter or margarine, melted
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 T baking powder
1/2 t salt
Heat oven to 400*. Grease bottom and side of 9″ round pan or 8″ square pan with shortening.
Beat milk, butter and egg in large bowl. Sitr in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
Bake 20 to 25 minutes or until golden brown and toothpick comes out clean. Makes 12 servings. You can also make muffins; just grease bottom only of muffin cups or use paper baking cups. Fill about 3/4 full. Cook time is the same.
What did you make for dinner tonight?