Sheppard's Pork and Cabbage Stew

Ingredients

1 tablespoon oil
1 lb. pork tenderloin, cut into 1-inch slices
1 cup julienne-cut (2x1/8x1/8-inch) carrots
1 cup sliced onions
4 medium baking potatoes, peeled, cubed
3 tablespoons chicken-flavor instant bouillon
1 teaspoon dried pork seasoning
1 tablespoon cider vinegar
4 1/4cups water
3 tablespoons all-purpose flour
2 cups thinly sliced cabbage 

Steps

#1 Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.

#2 Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.

#3 In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.

6 servings

CLAM CHOWDER

2 C diced potato
2 C diced celery
1 C onion, chopped
2 cans chopped clams (I use 3 to 4)

Place potato, celery and onion in pan, cover with juice from clams and water as needed. Cook until barely tender, 20 - 30 minutes.

In a large pan make white sauce as follows:

3/4 C. water
3/4 C. flour
1 qt milk (I use half and half)
1 tsp. salt
1/2 tsp pepper
1 C butter

 Melt butter, stir in flour, add milk and heat until thick. Add previous mixture not draining. Add clams and seasoning.

variation: add crumbled bacon  

Slow Cooker Cheesy Potato Soup Recipe

Found this on Pinterest and made it tonight. Super yummy!

INGREDIENTS:

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

DIRECTIONS:

1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Chicken and Wild Rice Soup

I found this soup recipe on Doug's cousin's blog. I decided to give it a try, and LOVE it. In fact I am having a bowl right now for lunch while I type this!

Chicken and Wild Rice Soup

4 chicken breast halves

1 box Long Grain and Wild Rice Mix (Near East brand is best, but Uncle Ben's is easier to find.)

1 quart chicken stock or broth

1 quart milk or evaporated milk

1/2 cup butter

1/2 cup flour

1 1/2 Tbs. cornstarch

1/2 tsp poultry seasoning

2 carrots, chopped

2 celery stalks, chopped

salt and pepper

• Sprinkle the chicken with 1/2 of the poultry seasoning and salt. Cook it in a tiny bit of olive oil over medium heat. Cover to avoid drying out.
• At the same time, cook the rice according to the directions on the box.
• In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and saute for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning, and whisk together quickly.
• Add stock and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
• When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.

Cheesy Broccoli & Potato Soup

This is a very easy soup to make, and it is very yummy. I got it out of Parents Magazine.

2 tsp. olive oil
1/2 onion
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli chopped
3 cups low-salt vegetable stock (GF)
1 cup reduced-fat Monterey Jack cheese, shredded

1. In a large stockpot, heat oil and saute the onion for 5 to 7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes or until broccoli and potatoes are tender when pierced with a for.
2. Remove the mixture from stove top; allow to cool a bit. Pour the mixture and cheese into a blender; puree. (Or use a handheld blender to do it right in the stockpot.) Serves 4.

I had to use chicken stock because my grocery store did not have vegetable stock. But I don't think you can tell the difference.