Potato Corn Chowder

From: The $5 Dinner Mom blog*****

8-9 medium sized peeled Russet potatoes, Yukon Gold or White potatoes

1 Qt. of water

4 Chicken Bouillon cubes

3 cans chicken stock

2-3 stalks of chopped celery and a few light green celery leaves (chopped)

1 small chopped onion

½ tsp salt (or more to taste)Pinch of white pepper

3 bay leaves

1 15 oz. can creamed corn

1 15 oz. can kernel corn or 2 15 oz. cans kernel corn

4 Tbsp Butter

1 pint half and half

½ tsp ground black pepper

4 Tbsp of cornstarch dissolved in cold water (mix it well before pouring into soup)

Directions

1 . Simmer all the above till the potatoes are tender, start smashing a few of the potatoes against the side of the pan as they simmer, as this will help to thicken the broth. Simmer for about 30-40 minutes.

2. When all is tender & soft, remove the bay leaves and add the corn. (The best corn to add would be fresh sweet corn picked from the patch or from your local farmers market.) Blanch the corn in boiling water for about 2-3 minute’s, cool in cold water bath and cut off the cob before adding. Simmer 10-12 minutes longer.

3. Then add half and half, pepper, cornstarch. Reduce heat and simmer till thick 5-8 minutes longer.

4. Serve immediately topped off with shredded cheddar cheese, fried bacon bits & chopped green onions and some cracked pepper.

Serves 6-8

Alterations:” Add left over mashed potatoes to thicken soup in step three” Add chunks of cooked smoked ham in step two” Add 2-3 chopped leeks in step one

Serve with fresh baked bread and a garden salad.

Mom's Sweet and Sour Meatballs

Everyone has the one dish that must be served at all the family gatherings.  This is mine.  It just isn't Easter or Christmas unless mom makes these for me.

2 lbs. ground beef

1 cup dry bread crumbs, Italian style

1/2 cup milk

4 tsp finely chopped onions

1 1/2 tsp salt-level

1 tsp Worcestershire sauce

2 eggs

Mix ingredients and shape into very small meatballs. Cover large cookie sheet with foil – lightly spray with oil – bake meatballs for approx 20 minutes at 350

Sauce

1 cup packed brown sugar

2 Tbs cornstarch

2 cans pineapple chunks

1/2 cup vinegar

2 Tbs soy sauce

1 or 2 green peppers, cut into 1″ chunks

1/2 cup maraschino cherry juice

12-25 cherries cut in half

Drain meatballs well, set aside, mix brown sugar and cornstarch, stir in pineapple (include syrup), vinegar and soy sauce.Heat to boil, stirring constantly – reduce heat add green peppers, cherries and cherry juice. Stir well. Add meatballs, stir well again. Remove from heat if saving for later, cool and freeze.

Easy Creamy Mexican Skillet

1 lb. ground beef”

1 t. chili powder”

1/2 t. cumin”

1/2 t. garlic powder”

1/2 t. salt”

4 oz. cream cheese”

1/2 c. sour cream”

1 c. salsa”

1/2 – 1 lb. egg noodles, cooked and drained

Brown ground beef with seasonings in a large skillet. Drain. Stir in cream cheese, sour cream and salsa until cream cheese is completely melted.

Add cooked egg noodles to the skillet and toss to coat. Serve and enjoy!

Kielbasa or smoked sausage skillet casserole

1 pound kielbasa or smoked sausage, cut in 1 inch pieces

5-6 potatoes, scrubbed and sliced in 1 inch slices

1 bell pepper, sliced

1 large onion, sliced thin

1/2 teaspoon garlic powder and black pepper

1 teaspoon coarse salt

1/2 teaspoon sweet paprika

1 cup shredded cheese

Cover bottom of oven proof large skillet with olive oil and heat on top of stove. Preheat oven to 400 degrees. Add potatoes to skillet and start to brown. add all veggies and sprinkle with seasonings. stir until bottom of potatoes start to brown.add sausage and stir. cover and cook for 40 minutes; remove from oven and top with cheese. place back into oven, uncovered, until cheese melts.