Tuesday, September 25, 2007

Caramel Corn

Caramel Corn

15 cups popped popcorn (plain)
1 cup brown sugar
1 stick butter
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda

Divide popcorn between 2 9x13 pans. In medium saucepan over medium heat, cook brown sugar, butter, corn syrup and salt, stirring occasionally until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn, stirring until corn is well-coated. Bake uncovered in 200 degree oven, stirring every 15 minutes for 1 hour. Cool and store in airtight container.

Taco Soup

This is one of my favorite recipes from my friend Joan in Arkansas. I've modified it a tiny bit, but I think of her every time I make this!

Taco Soup

2 lbs. lean ground been, browned and drained
1 large onion, chopped (brown with the ground beef)
1 28 oz can whole tomatoes (puree in blender)
1 can mild Rotel
1 package taco seasoning
1 package HVR seasoning
2 cans black beans, rinsed and drained
1 can whole kernel corn, drained
2-3 cups water

Mix all ingredients together. Bring to a boil and simmer for 20-25 minutes. Serve with tortilla chips, shredded cheddar, sour cream and sliced avacado. YUM!

Mer's Potato Soup

Mer's Potato Soup

4-5 lbs Yukon gold potatoes, peeled and cubed
2 tsp salt
1/2 tsp pepper
1 onion, chopped
2-3 stalks celery, chopped fine
1 cup sour cream
1 can cream of chicken soup *
salt and pepper to taste
1/4-1/2 stick of butter
1/4 lb Velveeta
2-3 cups milk
sharp cheddar cheese-shredded
chopped, cooked bacon or bacon bits

Boil potatoes with salt, pepper, and celery until potatoes are tender. Drain all but about 1/2 cup of the water the potatoes were boiled in. Add cubed Velveeta and butter and stir until melted. In small bowl, mix sour cream, chicken soup, and 2 cups milk. Pour over potatos and stir well to blend. Season with more salt and pepper. Add more milk if soup is too thick. Heat through and serve with shredded cheddar and bacon bits.

*Lately, I haven't been using the cream of chicken soup. It tastes fine without it...

Lentil and Sausage Soup

Lentil and Sausage Soup

1 14oz cans chicken broth
1.5 cups water
1 cup lentils, rinsed and drained
1 cup sliced celery
1 cup sliced carrot
1/2 cup chopped onion
1/4 tsp dried thyme
1/8 tsp cayenne
2 cloves garlic, minced or crushed
6 oz cooked smoked sausage links, sliced

In a large saucepan, combine broth, water, lentils, celery, carrot, onion, dried thyme, cayenne, and garlic. Bring to a boil, reduce heat. Simmer, covered, for 20-25 minutes or until lentils and veggies are tender. Stir in sausage. Heat through and serve.

I double this for my family, and we have enough for leftovers.

Shredded-Beef Sandwiches

Shredded Beef Sandwiches

3lb chuck roast
1 large onion, cut in chunks
3 bay leaves
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp ground cloves
1/3 cup apple cider vinegar
8 french rolls, split and toasted (if desired)
lettuce and cheese (optional)

Place meat and onion in slow cooker. Add bay leaves, salt, garlic powder, and cloves. Pour vinegar over meat. Cover and cook on low 11-12 hours or high for 5-6 hours. Remove meat. Discard bay leaves. Using two forks, shred meat, discarding any bones and fat. Strain juices, skim off fat, and reserve. Put shredded meat on rolls with cheese and lettuce. Pour juice over meat if desired. Use remaining juice for dipping.