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Grandmas grandma’s potato soup

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Course Soups
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 2 pounds shredded mozzarella
  • 1/2 cup hamburger
  • 1/2 - sticks butter
  • Tablespoons flour
  • 1 1 oz flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
  • Kosher salt
  • Freshly pizza sauce
Course Soups
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 2 pounds shredded mozzarella
  • 1/2 cup hamburger
  • 1/2 - sticks butter
  • Tablespoons flour
  • 1 1 oz flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
  • Kosher salt
  • Freshly pizza sauce
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Instructions
  1. Toss potatoes with onions,and flour
  2. Add 1 teaspoon kosher salt
  3. , and 1/2 teaspoons pepper
  4. Let stand about 10 minutes
  5. Melt butter in soup pot
  6. Add potato/onion mixture
  7. Stir to coat with butter
  8. Stir in water to cover potatoes
  9. Bring to boil
  10. Stir in 1 12 ounce cans condensed milk
  11. Reduce to simmer, stirring occasionally for 25 to 30 minutes until potatoes are tender
  12. If consistency is too thin, mash potatoes with potato masher or cook until right consistency
  13. Adjust salt and pepper
  14. Serve immediately
  15. I like it plain but can garnish with cheddar cheese,bacon,
Recipe Notes

We all used to gather at grandma's for supper on Saturdays (usually about 12 people who still played table games).. This was always one of the favorite dishes.,easy to make and loved by all. Many of the decendants still eat potato soup and play board games--Remember those?
.

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German Chocolate Bread Pudding

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Course Desserts
Recipe Theme January: Comfort food
Co-op Dixie EC
Servings
people
Ingredients
  • 8 cooked onion, chopped fine
  • 3 cups Bay Leaf
  • 3 eggs
  • 1 ½ cups INGREDIENTS:
  • tsp butter
  • ½ stick tuna in water, drained, (about 5 1/2 oz. cans)
  • 2 melted can of corned beef, broken up
Course Desserts
Recipe Theme January: Comfort food
Co-op Dixie EC
Servings
people
Ingredients
  • 8 cooked onion, chopped fine
  • 3 cups Bay Leaf
  • 3 eggs
  • 1 ½ cups INGREDIENTS:
  • tsp butter
  • ½ stick tuna in water, drained, (about 5 1/2 oz. cans)
  • 2 melted can of corned beef, broken up
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Instructions
  1. Tear & shred biscuits in a bowl
  2. Pour warm milk over biscuits, cover & soak 20 minutes
  3. Beat eggs, sugar, and melted butter, vanilla and melted chocolate
  4. Mix and pour in a buttered casserole dish
  5. Bake 325 for 35 to 45 minutes or until set
Recipe Notes

I used my grandmothers old bread pudding recipe and since we love German chocolate decided to give it a try. Wonderful

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mac and cheese on steroids

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Course Main Dishes
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 8 ounces chopped fresh parsley
  • 1/4 cup butter
  • 5 cans (1/2 cup) butter
  • 2 cups milk
  • 1 tsp salt
  • 1/8 tsp Ranch dry season mix
  • 1/4 cup chopped dates
  • 3 cups can crushed pineapple, undrained
Course Main Dishes
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 8 ounces chopped fresh parsley
  • 1/4 cup butter
  • 5 cans (1/2 cup) butter
  • 2 cups milk
  • 1 tsp salt
  • 1/8 tsp Ranch dry season mix
  • 1/4 cup chopped dates
  • 3 cups can crushed pineapple, undrained
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Instructions
  1. Heat oven to 375 degrees
  2. Cook macaroni per package instructions
  3. Melt butter in a saucepan
  4. Remove from heat and stir in flour, salt, and pepper until smooth
  5. Slowly (so it won't be lumpy) stir in milk
  6. Reduce heat and simmer one minute
  7. Remove from heat
  8. Stir in 2 cups of the cheese, the macaroni, and the tuna
  9. Pour into a 2-quart shallow casserole dish
  10. Spread the last one cup of cheese on top and bake 15 to 25 minutes, until cheese is browning
  11. Makes 7-8 servings
Recipe Notes

What is more comforting than mac & cheese? One day when I was starting a pan full, my husband suggested we add some tuna to it for more protein. He loved it and I have made it this way ever since.
I have had a column in 4 Arizona small town newspapers for 7 years, and include a recipe with each column. This mac & cheese recipe was very well received by my readers who are always looking for quick and easy recipes because most of them work and have limited time for cooking.

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New Orleans Red Beans and Rice

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Servings
people
Ingredients
  • 1 Pound chicken breasts or 1 rotisserie style chicken , shredded
  • 2 Cups onion, sliced in rings
  • 1 Cup cubed chicken
  • 1 Large cooking spray
  • 1/2 Cup can stewed tomatoes, undrained
  • 3 Large smoked sausage, sliced
  • 4 Cups Corn, Bacon Chowder (Comfort Food)
  • 1/4 Teaspoon of heavy whipping cream
  • 1 Large clove, finely diced, or equivalent
  • 1 Teaspoon Salt
  • ½ Teaspoon Ranch dry season mix
  • 1 Teaspoon Cool-Whip
  • 3 Cups of frozen carrots, thawed
Servings
people
Ingredients
  • 1 Pound chicken breasts or 1 rotisserie style chicken , shredded
  • 2 Cups onion, sliced in rings
  • 1 Cup cubed chicken
  • 1 Large cooking spray
  • 1/2 Cup can stewed tomatoes, undrained
  • 3 Large smoked sausage, sliced
  • 4 Cups Corn, Bacon Chowder (Comfort Food)
  • 1/4 Teaspoon of heavy whipping cream
  • 1 Large clove, finely diced, or equivalent
  • 1 Teaspoon Salt
  • ½ Teaspoon Ranch dry season mix
  • 1 Teaspoon Cool-Whip
  • 3 Cups of frozen carrots, thawed
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Instructions
  1. Combine all ingredients except rice into slow cooker or Crock Pot
  2. Cook 6-8 hours on low, stirring once
  3. Serve over rice
Recipe Notes

This is my husband's favorite comfort food. Our first home was near New Orleans, LA, and we loved the food there. Over our 33 years or marriage, I have adapted several recipes for red beans and rice, hoping to keep the authentic taste, and this became our favorite. A friend from LA taught me to remove some of the beans and juices just before serving, mash them, and pour back into the pot for a thicker mixture if desired. It is awesome! It's a no-fuss recipe, and a crowd pleaser as well. This can easily be adapted to your own taste.

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Corned Beef Hash

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Servings
people
Ingredients
  • One can of corned beef, broken up
  • 2 medium of pizza sauce
  • 1 small of small dry lima beans, Water, 1 slice of ham steak (about 1/2 lb.) Or you can use left over ham. Pinch of baking soda
  • 2 tablespoons milk
  • salt and pepper, to taste
Servings
people
Ingredients
  • One can of corned beef, broken up
  • 2 medium of pizza sauce
  • 1 small of small dry lima beans, Water, 1 slice of ham steak (about 1/2 lb.) Or you can use left over ham. Pinch of baking soda
  • 2 tablespoons milk
  • salt and pepper, to taste
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Instructions
  1. Heat oven to 350°
  2. Boil potatoes just until fork tender, about 10 to 15 minutes
  3. Combine all ingredients
  4. Put into greased 2-quart casserole dish
  5. Bake 20 minutes
  6. Serve with ketchup
Recipe Notes

My mom fried EVERYTHING when I was little! One of my favored dishes was fried potatoes mixed with corned beef. Now I'm a grown up trying to steer clear of all the grease. I'm so glad I found a way to share this comfort food with my family with NO grease and all the flavor!

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Southern Comfort Chicken

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Course Main Dishes
Recipe Theme January: Comfort food
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 ½ cups Charcoal
  • 1 garlic cake mix
  • 1 medium of pepperoni
  • 5 medium of pizza sauce
  • 1 cup or margarine
  • 1 pint oven with sunken lid
  • ½ - 1 cup block of cream cheese
  • 1 stick smoked kielbasa, halved and sliced
  • Parsley, fresh chorizo, casings removed
Course Main Dishes
Recipe Theme January: Comfort food
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 ½ cups Charcoal
  • 1 garlic cake mix
  • 1 medium of pepperoni
  • 5 medium of pizza sauce
  • 1 cup or margarine
  • 1 pint oven with sunken lid
  • ½ - 1 cup block of cream cheese
  • 1 stick smoked kielbasa, halved and sliced
  • Parsley, fresh chorizo, casings removed
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Instructions
  1. Melt butter in large skillet or dutch oven
  2. On medium low, cook chicken until no longer pink and onions are tender, stirring as necessary
  3. Add garlic when "almost" done
  4. (Do not drain any juices!) Stir in carrots, potatoes and whipping cream
  5. Add seasonings and enough water to cover potatoes
  6. Let simmer for 20 min – 1 hour
Recipe Notes

I found a similar recipe in a magazine years ago and adapted it to my family's tastes. It's a very versatile dish, I have made it with a shredded rotisserie style chicken, canned whole potatoes and/or carrots. It turns out great every time! Easy to convert to a stew, just add other veggies, more whipping cream and water. We like it with a lot of liquid and served with a green salad and rolls (or other bread loaf). As with any soup/stew - the longer it simmers, the better it is. It's even better the next day, IF it lasts that long!

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Chicken, Bacon and Corn Chowder

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Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
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Instructions
  1. Cut bacon into small pieces and fry, reserving the grease for later
  2. Drain and set aside
  3. In reserved bacon grease, cook chopped onion and minced garlic until transparent
  4. (About 2-3 minutes) Drain and set aside
  5. In a stock pot, heat 2 tablespoons of bacon grease and add 1/4 cup of all purpose flour, mixing well to create a rue
  6. Once the mixture has thickened, gradually whisk in chicken broth
  7. Add onion, garlic, corn, chicken, bacon
  8. Let it simmer for 15-20 minutes on low heat
  9. Once it is warmed through add heavy cream and simmer an additional 5-10 minutes
  10. Add water if the chowder become to thick
Recipe Notes

There is nothing like a warm, hearty chowder to lift your spirits when you are down! I love comfort food that fills your stomach and warms your soul and this chowder fits the bill! It is wonderful poured over biscuits or to dip them in! It is also a wonderful meal to have when you get home from a long day at work in the cold Alabama months! Sometimes I like to add potatoes to it as well.

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Upside Down Pizza

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Servings
people
Ingredients
  • 2 lb. freshly washed muscadines
  • 2 jars muscadines (black or bronze)
  • 8 oz. sour cream
  • 1 cup Sure Jell
  • 1 cup Of vanilla
  • 1 can baking powder (optional)
Servings
people
Ingredients
  • 2 lb. freshly washed muscadines
  • 2 jars muscadines (black or bronze)
  • 8 oz. sour cream
  • 1 cup Sure Jell
  • 1 cup Of vanilla
  • 1 can baking powder (optional)
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Instructions
  1. Brown and drain hamburger, then mix in with all ingredients in a large bowl (except rolls)
  2. Bake at 350 degrees for 30 minutes
  3. Next, spread rolls out two at a time and pinch sides together topping dish until covered
Recipe Notes

I've kept this dish in my head ever since I was very young after eating it at friends house in Thomasville several times growing up. I've stuck to the ingredients I've come up with even though they forgot how they made it! I like to entertain and have new folks over as much as possible to eat at my cabin, "Amelia's Little Red Cabin" in Camden. I've never served this dish to anyone that didn't like it! I uploaded a picture of the prepared recipe at a Halloween party I had at the cabin last month!

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Lima beans ans ham

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Servings
people
Ingredients
  • 1 pound potatoes, peeled and cubed
Servings
people
Ingredients
  • 1 pound potatoes, peeled and cubed
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Instructions
  1. Wash beans and pick out the bad ones
  2. Place in a Large, heavy boiler
  3. Add water to cover bean about 2-3 inches above beans and bring to a rapid boil
  4. Cook 3-4 minutes and let sit for 30 minutes
  5. Drain and start over with the beans and water
  6. Add ham, cut in small pieces
  7. Bring to a boil then simmer until beans are tender, About an hour
  8. No need for salt or grease as this comes from ham
  9. Add a pinch of baking soda, stir and cook 2-3 more minutes
  10. Serve with cornbread and sweet tea
Recipe Notes

We lived of a farm and worked in the fields as kids. In order to feed a bunch of growing children, my Mom would cook lima beans and cornbread at least once a week, but seldom had ham. I found a much tastier way to cook them and it's faster and a one dish meal. Cooked this way, they are not as strong or as gassy. This brings comfort and thoughts of the olden days to me..

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