Recipes 2-18-25

Cabbage Soup
1 head of cabbage, chopped
3 medium carrots
1 polish sausage
1 teaspoon red pepper
Salt to taste
Put cabbage in a pan with water (about 1 1/2 inches above cabbage). Slice carrots and sausage and add to cabbage. Add pepper and salt. Bring to a boil, turn down on medium heat. Cook 45 to 60 minutes. Let set until ready to eat.

Cheesy Chowder
1/4 cup of butter
1/3 cup of flour
Medium onion, minced
2 cups of milk
1 (15 oz.) can of chicken broth
1/4 teaspoon hot sauce
1/4 teaspoon pepper
1 tablespoon parsley
2 cans of veg-all, drained
8 oz. Velveeta cheese, cut in small pieces
Saute onions in butter, add flour until blended, add milk and broth, and cook until it begins to thicken. Add cheese stirring until cheese melts. Add hot sauce, pepper, parsley, and Veg-All. Serve hot. Soup can be frozen to serve later.

Baked Potato Soup
12 slices of bacon
2/3 cup margarine
7 cups of milk
4 large baked potatoes, peeled and cubed
4 green onions
1 1/4 cups of shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Fry bacon until crispy, drain, crumble, and set aside. In a stockpot or Dutch oven melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently until cheese is melted. Makes 6 servings.