Potato Soup

1 pound bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

1/4 cup all-purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

salt and pepper to taste

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat.

Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Green Bean Almond Casserole

6 tablespoons butter

1 medium (1/2 cup) onion, chopped

2 (16-ounce) packages frozen cut green beans, thawed, drained

1 tablespoon chopped fresh dill weed,

1 (10.25-ounce) can condensed cream of celery soup

1/2 cup milk

Topping

1 cup sliced almonds

1/2 cup dried bread crumbs

2 tablespoons butter, melted

Heat oven to 350°F. Melt 6 tablespoons butter in heavy 3-quart saucepan over medium-high heat until sizzling; add onion. Continue cooking until onion is softened (3 to 5 minutes). Remove from heat; stir in beans and dill weed.
Combine soup and milk in small bowl; mix well. Pour over green bean mixture; stir to coat well. Spoon mixture into 3-quart greased baking dish.
Combine all topping ingredients in small bowl; sprinkle over bean mixture. Bake for 40 to 50 minutes or until heated through.

Apple Bake

2 large baking apples, peeled and cored
3 tablespoons butter
1/4 cup quick-cooking rolled oats
1/4 to 1/2 cup firmly-packed brown sugar
Ground cinnamon

Preheat oven to 350 degrees F.

Slice apples into thick slices.

In your cast-iron skillet (I like to use my 10-inch cast iron skillet) or baking pan, or either in your oven or on your stovetop, melt butter. Layers apple slices on top of the melted butter. Sprinkle with rolled oats, brown sugar, and cinnamon.

Baked for approximately 20 to 30 minutes or until apples are tender when poked with a knife. Remove and oven. Either serve warm or at room temperature.

Makes 2 servings.

Homemade Mac'N'Cheese

There is nothing better than something homemade. Even with a families' busy lives, this recipe is simple. Next time you have mac'n'cheese, why not make it homemade!

2 cups uncooked elbow macaroni

1 Tbsp butter

1 small finely chopped onion

1 clove garlic

1/2 tsp paprika

1 small red bell pepper

1 dash(es) salt and pepper

1 1/2 cups milk

1/2 cups grated Parmesan

1 cup shredded cheddar

1/2 cup sour cream

Cook pasta noodles according to the package (boiling uncovered for usually 12-15 minutes.

Drain fully and place in large saucepan. In separate medium saucepan over low heat combine butter, onion, and garlic. Cook until onions are soft and clear. Add pasta and cook on low. Mix in paprika and peppers, salt, pepper.

Gradually add milk. Cook stirring constantly for ten minutes. Add Parmesan, cheddar cheese and sour cream. Stir until blended. Remove from heat. Serve.

Homemade Apple Dumplings

2 cups all-purpose flour or whole wheat flour

1 teaspoon salt

2/3 cup plus 2 tablespoons cold butter or margarine

4 to 5 tablespoons cold water

6 baking apples, about 3 inches in diameter (such as Braeburn, Granny Smith or Rome)

3 tablespoons raisins

3 tablespoons chopped nuts

2 1/2 cups packed brown sugar

1 1/3 cups water

Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.

Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.

Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.

Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.

In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.

Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork. Serve warm or cooled with syrup from pan.