Lisa Week: Potatoes Supreme

I feel like you can't serve brisket unless there are potatoes nearby. This is easy and delicious. If you don't have a bag of hashbrown potatoes on hand, you can make them yourself. An easy way is to bake the potatoes, then cool in the fridge overnight. Once cool, peel and grate and wah lah...hashbrown style potatoes. Again, some planning ahead, but since you're already thinking about the brisket the night before, you can remember the potatoes too.

Potatoes Supreme

1 large bag hashbrown potatoes
8 oz. sour cream
1 lb. cheddar cheese
1 c. butter
1/8 t. paprika
salt & pepper to taste

Combine hasbrowns, butter, cheddar cheese and sour cream. Pour into a 9 X 13 pan and bake 30 minutes at 350 degrees.

For another tasty potato dish, subscribe to my weekly newsletter, Comfort Food. Every Thursday I'll share a new recipe, a scripture and prayer for your family. And I really will pray for your family by name. To subscribe, email me here. Come back tomorrow for green beans!

Chicken Dumpling + Potato Cheese

I remember the first time I laid eyes on her, all bundled up in her pink blankie. She was adorable then and she is now, and a very good cook to boot. That and a working mom of two brilliant boys, grad student and pastor's wife extraordinaire. She looks good in red, don't you think?

Aunt Lisa's Chicken Dumpling Soup

2 eggs
1 cup flour
1/4 cup fresh parsley, chopped
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried tarragon
1/4 cup butter
2 cups chopped onion
1 1/2 cup celery, chopped
2 cloves garlic, minced
1/2 cup flour
2 quarts chicken broth
1 1/2 cups carrots, chopped
3 cups chopped, cooked chicken breast

1. In a mixing bowl, combine the 1 c. flour, eggs, parsley, 2 t. salt, pepper and tarragon. Mix, and add chicken broth until a soft ball has formed in the bowl.

2. In a large pot, bring 4 c. chicken broth to a boil. Pinch off dumpling mixture and drop into boiling broth. Simmer, uncovered, 5 to 8 min. until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

3. In a large pot melt butter over medium heat. Cook onion, celery, and garlic in butter until onion is translucent. Stir in 1/2 c. flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Stir in carrots. Cover, reduce heat, and simmer 15 minutes.

4. Stir in dumplings, reserved liquid and 3 c. cooked chicken. Simmer 15 minutes more before serving.

I serve this soup with Fritos!

Potato Cheese Soup

2 lg. russet potatoes
2 tablespoons finely minced celery (1/2 stalk)
1 tablespoon finely minced onion
1 tablespoon finely minced carrot (1/4 carrot)
2 cups chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons flour
1 1/2 cups milk
1 cup plus 1 tablespoon shredded cheddar cheese
1 tablespoon shredded Monterey Jack cheese
2 slices bacon, cooked
1 tablespoon chopped green onions

1. Peel potatoes and chop them into bite-size pieces-you should have about 4 cups. Combine the vegetables with the chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.

2. Whisk together the flour and the milk in a medium bowl.

4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes, or until the soup has thickened.

5. Add 1 c. cheddar cheese to the soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.

6. Serve soup with crumbled bacon, cheese and green onion.

I double this recipe for leftovers!

 Come back tomorrow for two more great soups to round out the week.

Potato Soup in a Bread Bowl

This is a perennial favorite at my house. It is carb-laden comfort food and I know better than to eat it but sometimes I still do. The upside of the bread bowl is that it causes my kids to eat the soup. Again, the soup is not an exact science, but here is the recipe (which is basically like chunky mashed potatoes) to the best of my abilities:

Potato Soup

5 pounds potatoes, peeled and chopped into squares.
salt, to taste
2 chicken boullion cubes
3 tablespoons butter
2 tablespoons flour
3 cups milk
salt, pepper, basil, thyme
chives, grated cheddar cheese, bacon or bacon bits

Place peeled potatoes in a large stock pot with just enough water to cover. Salt the water with about 1 teaspoon salt, depending on your preference. Add chicken boullion cubes. Cook potatoes over medium heat until done.

Meanwhile, melt butter in a medium-sized skillet over medium heat. Blend in flour with a wire whisk and stir until well-blended. Add milk and spices, whisking constantly. Stir this mixture until it thickens and boils. Add flour/milk mixture to potatoes and heat through, do not boil. Soup should thicken.

Serve in bread bowls topped with chives, grated cheese and bacon bits.

Bread Bowls

1 cup warm water
2 1/2 teaspoons or 1 pkg dry yeast
1 teaspoon salt
2 tablespoons honey
2 tablespoons olive oil
4-5 cups flour (combination of whole wheat and unbleached if you wish)

Dissolve yeast in warm water. Add salt, honey and olive oil. Stir with a wire whisk or fork. Stir in flour, one cup at a time. Dough should be a tiny bit sticky but not stick to your fingers. Knead well for 3-4 minutes. Place in greased bowl and cover in warm place with a towel. Let rise for 30 minutes, then punch down.

Place tennis-ball sizes of dough on baking stone or greased cookie sheet, 3-4 inches apart. Flatten balls slightly, then cover with a towel and let rise for 45 minutes. Bake for 25-30 minutes in 350 degree oven or until nicely browned.

Remove bowls from oven and let cool slightly. Then slice a lid off with serrated knife. Hollow out bowls by gently removing inner portion with a small spoon. Fill with soup.

Come back tomorrow for a much healthier recipe--Aunt Tricia's Vegetable Soup. In spite of the vegetables it is delicious and may explain why she weighs less than I do.