Enjoy some delicious recipes!

Program #635

Loaded Baked Potato Soup 4-6 baking potatoes
cup butter
cup flour
8 cups (2 quarts) milk
1 cup sour cream
2 cups cheddar cheese, shredded
12 oz bacon, fried crisp and crumble
(or 1 package precooked bacon, chopped)
1 bunch green onions, thinly sliced
salt and pepper to taste
Bake potatoes or cook in microwave until done. Cool, peel and chop into small pieces. Melt butter in a large pot and stir in flour. Cook until roux resembles wet sand. Take off heat and immediately add all of milk. Whisk until smooth and return to heat. Bring to boiling, stirring occasionally. Add potatoes and half of cheese. Cook until cheese is melted. Add sour cream and heat through. Add salt and pepper to taste.

Serve in bowls topped with remaining cheese, bacon and green onions.

Fruity Chicken Salad

4 split chicken breasts on the bone with skin on
salt and pepper
cup walnuts, chopped
1 cup red grapes, cut in half
1 Red Delicious apple, chopped into small pieces
2 tbsp. lemon juice (fresh, if possible)
1-2 cups heavy duty mayonnaise (Dukes is good)
salt and pepper to taste

Sprinkle chicken breasts with salt and pepper and roast until done. Cool. Discard bones and skin. Chop chicken meat into small pieces. Add remaining ingredients. Add salt and pepper to taste.

Serves 4 to 5 depending on size of chicken breasts.

Apple Crumb Pie
Crumb Topping:
cup melted butter or margarine
cup light brown sugar
cup all-purpose flour

Pie:
6 cups thinly sliced, peeled apples
2 tbsp. lemon juice
1 cup sugar
2 tbsp. all-purpose flour
2 tsp. cinnamon
tsp. ground clove
2 tsp. vanilla flavoring
1 deep-dish pie crust

Mix crumb topping ingredients. Set aside. Mix apples with remaining ingredients and fill into prepared pie crust. Top with crumb topping. Place pie on a baking sheet covered with parchment paper. Bake in 375 oven for 25 minutes. Cover with foil and bake 25 minutes more or until brown and bubbly. Cool pie before slicing. Serves 6. Annette Rivers


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