Aww thanks, Tazz. Will give you a holler the next time I head to Denver so you can start cooking.

Indeed dear lady that would be fun.

STUFFED DUMPLINGS

4 cans Hungry Jack biscuits
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
Red Bell pepper minced
Red Onion minced
One Celery stock minced
1 cooked chicken, diced

Chop chicken (fine) after boiling.

Mix onions, bell pepper, celery with chicken. Cook until the onions and celery and bell peppers are just soft.

Pull apart biscuits and spread out to fill with chicken mixture. Fold and crimp with fork. Looks like small pie.

Drop biscuits in soup that has been diluted with water you boiled chicken in.

Cook 20 to 30 minutes, covered. As mixture thickens, you may add more broth.

Here you go Betty.


CANADIAN CHEESE SOUP

3 tbsp. minced onion
3 tbsp. grated carrot
3 tbsp. butter
4 cups of chicken broth
1/2 tsp. dry mustard
1/2 tsp. paprika
2 tbsp. cornstarch
1/4 cup of whole milk
1/2 lb. grated Sharp Cheddar cheese
1 cup of beer or ale
2 tbsp. minced parsley

Cook the onion and carrot in the butter for 10 minutes, stirring occasionally. Add the broth, mustard, and paprika. Cook over low heat 15 minutes. Combine together the cornstarch and milk; stir into the soup. Cook 5 minutes.
Add the cheese and beer or ale, stirring over low heat until cheese melts. Taste for seasoning. Sprinkle with parsley.

Hello tazz, I am looking for a good recipe for cream of potatoe soup, I looked in some recipe books and the internet, but none seems all that appealing.

Hello Christine. I have made this one for many years it does have a very good favor. Hope you do enjoy.


CREAM OF POTATO SOUP

4 lg. potatoes, any variety
2-3 carrots, scrubbed, then shredded
1 cup of vegetable stock or chicken stock
4 tbsp. unsalted butter
1 med. Red onion, chopped fine
2 green onions both white and green parts sliced very thin
8 cup of whole milk
2 cups of light cream
1 tsp. of sea salt
Pinch of rosemary, sage & marjoram
1 tsp. of garlic powder

Scrub the potatoes well and knick out eyes and dark spots. Do not peel.

Dice into cubes and place with carrots and 1 cup vegetable soup stock in heavy 3 quart saucepan.

Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.

Melt butter in Dutch oven until it sizzles. Sauté the red onions and green onions in butter until tender. Add milk, cream and seasonings.

Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk.

Cover and simmer on low heat for 30 minutes to an hour. Before serving, garnish individual portions with chopped parsley and a pat of butter.

CHEESEY POTATO SOUP

3 cups of chopped potatoes
1 cup of chicken broth
1/2 cup of celery slices
1/2 cup of carrot slices
1/4 cup of red onion
1 tbsp. of parsley flakes
1/2 tsp. sea salt
Dash of white pepper
1 3/4 cups of whole milk
1/4 cup of mashed potatoes flakes
1/2 lb. Velveeta cheese, cubed

In large saucepan, combine potatoes, chicken broth, celery, carrots, onion, parsley flakes, and seasonings; mix well.

Cover; simmer 15 to 20 minutes or until vegetables are tender.

Gradually add milk to the potato flakes, mixing until well blended. Add milk mixture to vegetables; cook until thickened.

Add cheese; stir until melted.

DUTCH POTATO SOUP


1 lg. onion, thinly sliced
12-16 soup onions pearl
1 cup of chopped celery
1/4 cup of (1/2 stick) butter
1/4 cup of all purpose flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 cups of chicken broth
2 med. size carrots, chopped (1 c.)
2 lg. potatoes, pared and cubed (about 3 cups)
3 cups of milk
3 cups of shredded sharp cheddar cheese (12 oz.)
1/4 tsp. pepper
1 tsp of sea Salt

Sauté the onion, and celery in butter in kettle. Cook for 3 minutes or until soft. Stir in flour, mustard and Worcestershire sauce. Stirring the mixture, until the vegetables are evenly cooked. On med heat till the mixture is bubbly.

Stir in broth, carrots, soup onions, and potatoes. Bring to boiling. Lower heat, cover, simmer stirring occasionally 25 minutes or until potatoes are tender. Then add the milk.

Cook over medium heat until almost boiling, do not boil. Reduce heat to low, stir in cheese until melted.

Add pepper and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra cheese if you wish.

Hope one or all will be good for you dear lady. I do like potato soup.


POTATO SOUP
6 slices bacon, pancetta or other pork
10-12 med to large potatoes
2 tsp. sea salt (or to taste)
½ cup of sour cream
1 stick butter unsalted
2 1/2 cups milk
4 oz of cream cheese
1 tsp. white pepper
1 tsp of cayenne pepper
1 tsp of paprika
1 15 oz can of chicken broth
1 med size onion chopped
2-3 green onions, chopped
1 leek, finely chopped
4 cloves garlic, minced

TOPPING
1/2 cup shredded sharp Cheddar cheese or bread croutons (optional)

Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).

Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons sea salt to water and reduce heat to a simmer, continuing to cook until a fork goes into the potatoes. Drain and return potatoes to saucepan, mash ¾ of the potatoes in the still-hot pan while adding chunks of the butter. Cut the remaining potatoes into bite size chucks.

When the butter melts, stir in the sour cream. Pour in the milk and add cream cheese; add salt and pepper. Add chicken broth. Mix till blended. Add the chucks of potatoes. Sprinkle with chopped green onions, both the green and white parts. Add the onions and garlic mix. Place into a slow cooker, on low for 2 hours. Sprinkle with grated sharp cheddar cheese, or croutons, serve with warm garlic bread.

POTATO LEEK CARROT SOUP


2 lbs. Russet potatoes
1 lb. leeks, washed and chopped
1 red onion, chopped
1 celery stalk, chopped
3 carrots, chopped
5 cups chicken stock or broth
1/2 cup of whole milk
8 oz of cream cheese soften
4 tbsp of un-salted butter
2 tbsp of chopped flat leaf parsley
Sea salt and white pepper to taste
6 tbsp of cream or half-and-half
1/2 cup shredded cheddar cheese or chives

Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth, 1/2 cup milk, cream cheese, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.

Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. Or you can use a hand mixer. Be sure the soup has cooled for 15 minutes before processing in a food processor.

When ready to serve, reheat the soup, serve in bowls. Swirl 1 tablespoon of half-and-half, or sour cream, into each serving. Sprinkle with chives or shredded sharp cheddar cheese.

If you like extra favor note, you can make potato pancakes. That fit the top of the bowl. So the pancake will cover the soup.

Here is one for you Christine if you like sweet potatoes.

SWEET POTATO SOUP


6 lg. sweet potatoes
2 sm. containers plain yogurt
1 can chicken broth
1 tsp of thyme
1 tsp of marjoram
2 tsp of parsley
1 tsp. nutmeg
1 tsp of turmeric
1 tsp of onion powder
½ tsp of sea salt
¼ cup of fine diced carrots
1 lg. white onion
3 tbsp. butter
1 shot glass sherry or whiskey

Cook sweet potatoes, either in oven or microwave. Scoop out sweet potato meat, of each potato. Place in food processor. Turn into puree; add chicken broth and yogurt to mixture. Blend just until mixture is smooth, in color and consistent.

Separately sauté chopped onion and diced carrots in butter until soft. Then add sweet potato mix and, spices, onion/carrot in large pot and heat until bubbles form on side. Then simmer for about 20 minutes.

Add sherry, or whiskey, and nutmeg and simmer for another 15 minutes. Serve warm and in small quantities; it is very rich and even sweet potato haters will love this soup.

Scrumptious, I love sweet potaotes, I am going to try this recipe and the cream of potatoe soup recipe, oh I did the red velvet cake, it turned out sooooo good, I love your recipes.

Glad Christine you enjoyed the recipes. These are from my Grandmothers, Grandfathers and my Mothers and Aunts. Even some from my Great Grandmother. So very wonderful that you can enjoy this recipes.

Was asked for a pumpkin soup. That has a little spice to it. I have prepared this one many times hope it is enjoyed.

PUMPKIN CURRY SOUP

5 tbsp. of unsalted butter
2 15-oz. cans pumpkin (not pie filling)
2 cups leeks, chopped (white and pale-green parts only)
3/4 cups red onion, chopped
3/4 tsp. sea salt
2 small Granny Smith apples, peeled, cored and chopped
3 tsp. of curry powder (or to taste)
1 tbsp. of fresh minced ginger
1 tsp of cinnamon
1/2 tsp. nutmeg
1/8 tsp. cayenne
6-1/2 cups chicken stock or canned low-salt chicken broth
1 cup of apple pressed cider
pinch of sugar

Topping:
Fresh chives, chopped
1/2 cup whipping cream
1/4 tsp. ground nutmeg

Prepare soup; melt butter in a heavy 4-qt. saucepan over medium heat. Add leeks and onion and sauté until onions are softened, about 15 minutes. Combine the apples, pumpkin, sugar, and spices.

Add the stock and cider and bring to boil. Reduce heat to medium-low.

Cover the soup, bring down to simmer, stirring occasionally, for 15 minutes. Cool slightly.

Puree the soup, in the pan with immersion blender (or working in batches, purée soup in blender). This can be made up to 2 days ahead.

To Serve:

Whip cream and nutmeg to a soft peak. Bring soup to simmer. Ladle soup into pumpkin, top with chives and cover with lid to take to the table. Put a bowl of the nutmeg whipped cream on the side for guests to dollop on their soup.

Mr Jeff,

Reading through your recipes, I find that you must enjoy cooking and you seem also to inspire others. I for one, appreciate what you are doing. I am not much of a cook, but I won't starve. Your efforts are appreciated. I just wanted to put that out there just as a moment of thanks.

Jeff is a good MAN...WE ALL RELY ON HIM!

Thank you Mister.

Thank you Miss Betty, you are such a dear lady.

its true Jeff and I am not just talking recipes.

Thank you Betty, You are a very dear lady indeed.

This Guinness-enriched beef stew is a real crowd pleaser and can be made up to 1 day ahead and served as part of a St. Patrick’s Day party spread. A good idea is I reheat it in a crock-pot, which keeps the stew hot for the length of the party. Serve it with boiled new potatoes


BEEF GUINNESS STEW

Ingredients:
2 tbsp of canola oil
2 tbsp of unsalted butter
2 pounds boneless chuck beef, cut into 1-inch cubes
4medium red onions, chopped
1/4 cup all-purpose flour
6 cups canned reduced fat, low-salt beef broth
1 (14.9 fl.oz.) can of warm Guinness Draught
1 tsp of caraway seeds
1 tbsp of golden raisins
1 tbsp of tomato paste
Salt and freshly ground pepper to taste
1/2 pound (5 to 6 large) carrots, peeled and thickly sliced
1/2 pound (4 to 5 large) parsnips, peeled and thickly sliced
1 medium turnip, cut into 1-inch pieces
2 tablespoons minced fresh flat-leaf parsley
Boiled new potatoes for serving

Directions:
In a large skillet over medium heat, heat the oil and butter. Add the meat and cook in batches, about 5 minutes per batch, or until the meat is lightly browned on all sides. With a slotted spoon, transfer the meat to a large pot or Dutch oven.

Add the onions to the skillet and cook for 3 to 5 minutes or until soft but not browned. Add the flour and stir to coat the onions. Transfer to the pot or Dutch oven with the meat, and then add next 6 ingredients,

Bring to a boil, cover, and cook over medium-low heat for 1 1/2 hours, or until the meat is nearly tender. Add the carrots, parsnips, and turnip, and cook for 1 hour longer or until the vegetables are tender and the stew thickens.

Prepare and chilled the stew up to 1 day in advance; reheat on stovetop or in crock-pot.

Sprinkle with parsley and serve with potatoes.