|"Hast thou entered into the treasures of the snow?"|
Anyway, I wanted to post the corn bread recipe ever since August when I first developed it, but have never gotten around to it... and the soup recipe is one our family enjoyed, just the other night.:) It's actually an Amish recipe, and the Amish, as anyone who has visited Amish country knows, (I went when I was seven and again about a year ago) are really good cooks.:)
Creamy Potato Soup
1 tbsp butter
1 onion, diced
4 large potatoes, cubed and peeled
3 tbsp parsley, chopped
3 stalks celery and leaves, chopped
2 large carrots, chopped or grated
2 tsp salt
1/4 teaspoon paprika
1 1/2 cups boiling water
Saute onion in butter until tender. Add remaining ingredients, except white sauce, and cook until vegetables are tender.
Add white sauce and stir until blended.
4 tbsp butter
2 tbsp flour
1 tsp salt
1/4 teaspoon pepper
4 cups milk
Melt butter over medium heat, stir in flour and seasonings and cook for five minutes. When smooth, add flour and stir constantly until thickened.
Okay, here's the cornbread recipe.:) I seem to read that soup and cornbread are often paired together? I had a lot of fun developing this recipe. I never did write it down, though, so hopefully I'll be able to remember it...
Chunky Southwestern-Style Cornbread
10 strips bacon
2 tbsp butter
1/2 cup sugar
1 4 oz can green chiles
1/3 cup shredded Cheddar cheese
2/3 cup sour cream
3/4 cup flour
1 cup cornmeal
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Preheat your oven to 350 degrees and grease an 8 x 12 baking pan.
Fry bacon in a skillet over medium heat; drain and reserve drippings.Crumble bacon and set aside. Cream sugar, drippings, butter, and eggs together, in order given, until smooth. Add sour cream and chiles. Sift together dry ingredients, and add with bacon and cheese. Pour batter into pan and bake for 20 to 25 minutes, or until golden and toothpick inserted comes out clean.