Potato and Cheddar-Cheese Soup

Jennifer S.

For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.*

1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4-1/2 cups water
1 teaspoon salt
6 ounces cheddar, grated (about 1-1/2 cups)
1/4 cup chopped chives or scallion tops

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

*Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed and pepper to taste. Serve the soup topped with the bacon and chives.

The Udder Potatoes

Kami T.

We would put less salt in. For us the bacon made it salty enough.

Ingredients

½ pound of bacon, chopped
2 30-ounce packages frozen shredded hash browns
4 large green onions, chopped
½ teaspoon Morton Nature’s Seasons Seasoning Blend
2 teaspoons salt
½ teaspoon pepper
3½ cups heavy whipping cream
11 tablespoons butter, cut into slices

Set out package of frozen hash browns for about half an hour before baking. Allow them to thaw slightly. Fry bacon in Dutch oven until crisp. Pour off grease. Add hash browns, green onions, and seasonings. Mix gently until evenly distributed.

Pour cream over potato mixture and place butter slices on top. Bake in a 12-inch Dutch oven at 350 degrees (16 coals on top, 10 coals below) for 45 minutes. Remove pot from bottom heat. Put bottom coals on top of lid and tilt the lid slightly open for 15-20 minutes until browned on top.

I guarantee once your Scouts get a taste of this dish, if you ever ask them if they want scalloped or cheese potatoes again, they will all cry out, “No! We want the udder ones!”

Serves: 15-18

Bacon Fried Rice

Jennifer S.

1/2 pound bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
2 eggs, beaten
3 cups cold cooked rice (see Note)
1 1/2 tablespoons soy sauce
1/2 cup coarsely chopped scallions, green part only

The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.


In a skillet, fry the bacon until crisp and drain on paper towels.
In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.
Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.

Slow Cooker Creamy Potato Soup

Marcy F.

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 oz.) cans chicken broth
2 cups water
5 large potatoes, diced (red potatoes are excellent for this soup)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill weed
1 cup all purpose flour
2 cups half and half cream
1 (12 oz.) can evaporated milk

Place bacon in a skillet and cook over medium heat until brown. Add to slow cooker leaving the grease in the skillet. Saute onions in bacon grease until soft. Drain off excess grease and add onions to the cooker.
Stir in broth, water, potatoes, salt, pepper, and dill. Cover and cook for 6-7 hours on low, stirring occasionally.
In a small bowl, whisk together flour and half and half. Stir into soup along with the can of evaporated milk. Cover and cook another 30 minutes before serving. Serve with grated cheddar cheese.

Potato Soup in the Crock Pot

Jenifer W.

8 C. of potatoes, peeled and diced into 1/2'' - 3/4'' sized cubes
1/3 C of onion, diced
3 - 14.5 oz cans of chicken broth
1 can cream of chicken soup
1/4 tsp of pepper
4 Tablespoons bacon bites
8 oz. cream cheese, cubed

Combine potatoes, onion, broth, soup, pepper and bacon into the slow cooker. Cook on low for 8-10 hours. About an hour before serving add the cream cheese, stir and continue cooking until it has melted.

The kids like to add more bacon ;) and some shredded cheese to make it like a loaded baked potato!

Enjoy!

Perfect Winter Beef Stew

Jennifer S.

3/4 cup Zesty Italian Dressing
2 lb. beef stew meat, such as beef chuck roast, cut into 1-inch chunks
6 slices Bacon, chopped
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb.), sliced
1-1/2 lb. potatoes (about 3), peeled, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over beef in resealable plastic bag. Seal bag; turn to evenly coat beef with dressing. Refrigerate 30 min. to marinate.
COOK bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from saucepan; drain on paper towels.
ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally.
REMOVE beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker. Cook 6 to 8 hours on LOW (or 3 to 4 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook, covered, 15 min. or until sauce is thickened.
If cooking on low setting, turn up to high for last 15 min when adding the flour mixture.

Bolognase Sauce

Summer S.

Serves 8
A very dense, meaty ragu sauce from the region of Bologna, Italy.

2 medium onions
4 celery ribs
2 medium carrots
5 cloves garlic
1 lb mushrooms
1/8 cup olive oil
1/8 cup butter
1/8 lb bacon (I don’t use, but highly recommended for bacon lovers)
1 lb ground veal or beef (or turkey)
1 lb ground pork (or chicken sausage)
1 (6 oz) can of tomato paste
1 (28 oz) can of tomato puree
1 cup whole milk (I make with skim and it’s still pretty good)
1 cup water
1 cup red or white wine. Optional: you can add more water
1 t fresh (1 T dried) thyme
1 t fresh (1 T dried) basil
2- 3 bay leaves
Salt & pepper to taste
Pasta of choice
8 oz Parmigiana, Asiago, or Romano cheese, garnish



Directions
Place onion, celery, carrot, garlic and mushrooms in food processor or blender. Drizzle in 1/8 cup of olive oil. Puree into a coarse paste. In a large pan over medium heat, melt butter. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add bacon and cook for 5 minutes (if using, if not, omit step). Add ground meats and BROWN them (brown food just tastes better). Use a wire whisk to break up meat to ensure a velvety finished texture. Don’t rush this step. Cook another 15- 20 minutes.
Stir in tomatoes, tomato paste, milk, wine, water, bay, basil and thyme. Gently simmer, uncovered*, until sauce is thickened, 1 to 1 1/2 hours. Stir with wire whisk every 15- 20 mins. Add salt and pepper and remove from heat.
30 minutes before you want to eat, cook your pasta (rigatoni is my FAV, but others eat spaghetti, penne, or fat homemade noodles). When your pasta is done, take 1 cup of pasta water and add it into the sauce. Toss ¼ of the sauce with pasta and then top with your desired amount. Top generously with cheese and enjoy!

Believe it or not, some people actually use this as their red sauce for lasagna. Whew, too much work.

*A splatter screen really comes in handy at this point. Once the liquid starts to reduce, the bolognase will begin to bubble and splatter everywhere unless you have something covering the pot. You don’t want to place the lid on the pot because then the liquid won’t be able to evaporate. Since a splatter screen is made out of a fine mesh, the liquid can still evaporate, but the erupting sauce won’t splatter all over the stove, kitchen walls, and most important of all, you!

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.