Sydney Danielle Lough 3/11/07

Sydney Danielle Lough  3/11/07
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Monday, December 3, 2007

Menu Plan Monday

It has been a while since I have posted my menu for the week. Things have been pretty crazy. But, better late than never...

Monday: Leftovers- Andrew is working late.

Tuesday: Spaghetti

Wednesday: Eat out or leftovers- Andrew is working late and we have church

Thursday: Country Potato Chowder

Friday: College Progressive Dinner

Weekend: Leftovers- My brother is going to be in town, so we will probably eat out some, also.

Recipe for Country Potato Chowder:

6 bacon strips, diced
1 med. onion, chopped
3 celery ribs, chopped
1/4 cup all-purpose flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into 1/2 inch cubes
2 cans (10-3/4 oz each) condensed cream of celery soup
2 tbls dried parsley flakes
1 tbls Worcestershire sauce
1 tsp seasoned salt
1/2 tsp pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2 in. pieces
1 can (14-3/4 oz) cream-style corn

In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tbls drippings. In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer 25 minutes, stirring occasionally.
Add the carrots and beans. Cover and simmer 15 minutes longer or until the vegetables are tender. Stir in corn and reserved bacon; heat through.
12 servings

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Jeni Allen said...

I like the recipe, it shows promise. But drain the drippings? Seriously? The more bacon fat the better! :-)