Sopa A La Criolla (Fruit of the Spirit Cookbook)

Sopa A La Criolla (from Missionary in Peru)

8c water

1# beef, cooked and cubed

1 1/2tsp salt

2 cloves minced and sauteed garlic

1T cumin

1/2tsp pepper

3 onions chopped and sauteed

1T bouillon

1tsp each paprika and oregano

3 raw potatoes french cut

1 handful angel hair spaghetti

4 eggs, beaten

1 2/3c evaporated milk (1can)

*in pot add beef, salt, garlic, cumin, pepper, onions, bouillon and spices. Simmer to blend spices.

*10min before serving: add potatoes, cook 5min

*add spaghetti, cook 3min

*stir in beaten eggs, cook 2min

*turn off stove and when boiling stops add evaporated milk

*serve with croutons or fresh rolls

I can think of NO mods made to this! yummy!! Well, one, I cubed the beef and cooked it in the spices, then added in sauteed garlic and onions, then followed the rest of the directions.

Easy Ham and Potato Hash (Crock-Pot)

Easy Ham and Potato Hash from "The Best Slow Cooker Cookbook"

3/4c chopped green bell pepper
3/4c chopped red bell pepper
3c chopped cooked ham
1-32oz package frozen hash brown potatoes, partially thawed
1-8oz package cream cheese, softened
1 1/2c milk
2 1/2T dijon mustard
1 1/2c chopped scallions
1/2tsp garlic powder
1/2tsp garlic pepper

*in 4qt crockpot combine peppers, ham, hashbrowns and 1c scallions
*wisk milk and creamcheese until smooth, add rest and wisk
*pour milk mixture over hashbrown mixture, do not mix together
*cover and cook on low 5-6h, until potatoes are tender. Stir gently. Serve with remaining scallions sprinkled on top.

(my own mods: Instead of garlic powder and garlic pepper I used 1 1/2tsp garlic salt, 1/2tsp pepper. I thought it was a little too much liquid, so maybe next time I'd use 1/4c less milk)

Potato Leek Soup (Crock-Pot)

Potato Leek Soup

2# peeled/diced potatoes
3T all-purpose flour
5c chicken broth
2 medium leeks rinsed/drained/chopped (I used a bag of TJ's chopped leeks)
6T chopped fresh dill (or 2 1/2T dried dill week)
1-1 1/2c chopped cooked ham or shrimp
3/4c heavy cream (I used a can of evaporated milk)

*place potatoes into crock pot and sprinkle with flour, toss well.  Add broth and mix.  Stir in leeks and 3T of fresh dill (or 1 1/2T of the dried)
*cover and cook on low 8-8 1/2h until potatoes are tender.
*puree 1-2c of the potatoes with a little liquid in food processor and return to crock.  Stir in the meat, cream and remainder of dill.  Cover and cook 5-10min longer and serve.

Egg and Potato Casserole

From Better Homes and Gardend Big Book of Casseroles

1 1/3c frozen loose-pack diced hash brown potatoes with onion and peppers
2/3c frozen loose-pack cut broccoli or frozen cut asparagus
1/4c diced Canadian-style bacon or cooked ham
1/4c milk
4tsp all-purpose flour
5 eggs
1/2c shredded cheddar cheese
1tsp dried basil, crushed
1/2tsp salt
1/4tsp black pepper

*arrange popatoes and broccoli evenly in bottom of lightly greased 2qt square baking dish; top with ham
*in bowl gradually stir milk into flour, whisk in eggs, 1c of the cheese, basil, salt and papper; pour over vegetables in dish
*bake uncovered @ 350º for 25030min, until knife inserted near center comes out clean; sprinkle remaining cheese over the top and let sit 5min before serving

~ I use more seasonings, especially if I don't have the onion/pepper variety of hash browns, then I'll add finely minced onion

Meat and Potato Breakfast Bake

From the Better Homes and Gardens Biggest Book of Casseroles

8 oz pork sausage
6 slices bacon, chopped
2c frozen loose-pack dicedhash brown potatoes
12 eggs
3/4c milk
1T musard (flavor of choice)
1/4tsp black pepper
1/2c shredded cheddar cheese (2oz)

*cook sausage and bacon until crisp and brown, drain, blend with potatoes and place in 2qt square baking dish, set aside
*in large bowl whisk eggs, milk, mustard and pepper. pour over potato mixture
*bake @ 350º about 45min, until knife inserted near center comes out clean, sprinkle with cheese and let stand 10min before serving

Aloo Matar Pasedaar (Indian potato & pea curry)

I got this recipe from Sandy (Progressing Pilgrim)

2T oil
1 med onion, chopped
2 cloves garlic minced
2 whole cloves
2 bay leaves
1 (1") piece of cinnamon stick
1tsp garam masala
1tsp chili powser (or 1/4tsp cayenne)
1/2tsp turmeric
1/2tsp ground coriander
1 can diced tomato
salt & pepper
2 med potatoes, diced
1/2c frozen peas
cilantro

*fry onion and garlic in oil, add cloves, bay leaves and cinnamon stick and fry about 2min
*add garam masala, chili powder, turmeric, coriander, tomato and salt&pepper to taste, mix well; add potatoes and peas and bring to boil
*lower heat and simmer about 15min until potatoes are tender
*garnish with cilantro and serve with rice

New England Clam Chowder

2 (6.5oz) cans minced clams
4oz salt pork or bacon, diced
3c chopped potatoes
1 large onion, chopped
2c milk
1c light cream
3T all-purpose flour
1/2tsp dried thyme

*drain clams and reserve liquid.  add enough water to reserved clam juice to measure 2c, set aside
*cook pork or bacon un saucepan until crisp, remove meat saving oil in pan
*into pan place clam liquid, potatoes and onion.  Cook about 15min until potatoes are tender
*stir in clams, 1 1/2c milk, cream
*into remaining 1/2c milk mix flour, thyme and salt and pepper to taste; stir this into pan
*cook and stir until thickened and buggly
*serve with pork/bacon on top

(When I made this I had no bacon, so I just added a little extra salt and a dash of cayenne pepper.  Also, I started the onion cooking in canola to soften before adding in the potatoes, then I added the milk, etc)

Ground Beef Casserole (crock)

1 1/2# ground beef browned and drained
2 large potatoes, sliced
3 med carrots, sliced
1 (10 oz) pkg frozen peas partially thawed
2 med onions, sliced
2 stalks celery, sliced
1 (10 oz) can tomato soup
1/2 c water
S&P to taste

-put veggies in bottom of crock pot, season well with S&P
-layer beef on top
-mix soup and water, pour over layers

-cook low 8 hours or high 3-4 hours; stir occasionally

Fried Cabbage & Potatoes (Indian style)

3 T oil                   1 med onion, chopped
1 tsp mustard seed (1/4 tsp dry)
4 lg potatoes, cut to 1/2" cubes
8 c coarsely shredded cabbage
1 tsp minced ginger (1/4 tsp dry powdered)
1/2 tsp cumin                1/2 tsp turmeric
1/2 tsp cayenne            1 1/2 tsp salt
1 tomato chopped (or 1/2 c salsa)
juice of one lemon

-sautee onion in oil with mustard seed until seeds pop
-add potatoes and cook ~5min.
-add cabbage and spices and salt
-cook uncovered ~25min, until tender and golden
-add tomato and lemon juice just before serving