Friday, December 17, 2010

Cold Outside, Warm Inside

This is what it looked like outside Buttermilk Cottage yesterday.
But, no need for it to be dreary inside.
I made some homemade
Cheeseburger Soup!

Here's the recipe
1/2 lb. ground beef
1/2 c. chopped onion
3/4 c. shredded carrots
3/4 c. chopped celery
1 t. dried basil
1 t. dried parsley
6 c. chicken broth
2 lbs. potatoes, peeled and diced
3T. butter
1/3 c. all-purpose flour
3/4 lb. processed, reduced fat American cheese, cubed
1 1/2 c. milk
3/4 t. salt
1/2 t. pepper
Cook ground beef in a Dutch oven over medium-high heat about 3 minutes, stirring until meat crumbles. Add onion and next 4 ingredients and saute 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to Dutch oven.
Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.
Melt 3 T. butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes, or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.
Whisk in cheese and next 3 ingredients just until cheese melts.
Makes 12 cups.
Yumm...just the thing to serve on a cold evening.
And just the thing to serve with it is
Sour Cream Corn Bread

I found this recipe in GOURMET magazine years ago.
Its simplicity was a bit contrary to what some of their recipes could be.
But, it is without a doubt the best cornbread I have ever tasted.
I have modified it just a bit to insure the crunchy crust on the bottom.

1 c. self-rising cornmeal
2 beaten eggs
2/3 c. cream style corn
1 c. sour cream
1/2 c. oil

Heat oven to 400 degrees. Pour oil into an 8-9 inch iron skillet and place in the oven while it is preheating. Meanwhile, mix all other ingredients together. When oven is preheated, pour excess oil from skillet into mixture, leaving a liberal coating in the skillet. BE VERY CAREFUL HERE, THE OIL IS HOT.
Quickly stir and pour mixture into the hot skillet and return to oven. Bake for about 30 minutes.

When baked, invert immediately onto a plate and slice.
Makes one 8 or 9 inch round of cornbread.

A perfect meal for a cold evening.

Because I'm sharing "my favorite" cornbread recipe
I'm liking up at


Tammy @BeatriceBanks said...

The weather you are having, makes your recipes sound like the perfect meal! The cornbread looks scrumptious! Saving this one!

Dawn said...

Now I'm craving cornbread! It looks yummy.

Gail @ Faithfulness Farm said...

TOTALLY comfort food Susan! Enjoy and keep warm :)

CHRISTmas Blessings!

The Zhush said...

perfect indeed...yum!

Pamela said...

Oh such a cozy soup. Looks delish!

Shirley said...

We had a little freezing drizzle earlier in the week. I haven't forgotten our last ice storm a couple of years ago. A mess. Your soup and corn bread sounds like just what we need on a cold winter day. Stay warm and Have a Merry Christmas.
Your Missouri Friend.

Jessa Irene (Holiday-Haven) said...

Looks so warm and inviting!

My Notting Hill said...

ok, now I'm hungry! Looks delicious.

Tina G said...

This recipe looks delicious! Can't wait to try it. I've enjoyed your have a new follower!

Stitchfork said...

Any leftovers?? I can be there in.....
Have a merry. merry weekend Susan!
xo Cathy

Kim @ Savvy Southern Style said...

Oh my that looks good and I have never heard of sour cream cornbread. I always turn mine out on a plate like that. Learned it from my husband's sisters who are great southern cooks. Sounds like you and I are doing the same things next week. Enjoy!

Sherry @ No Minimalist Here said...

Both of these recipes sound yummy! We still have snow on the ground so soup and cornbread would be perfect.

Christina said...

this all looks so yummy. and that cornbread- i gotta try that ; )

laurie @ bargain hunting said...

This looks delicious. I'm going to save both of these recipes. Seeing that photo of those iced branches made me soooo cold; but then I was warmed up by your photos of the soup and cornbread. Thank you for sharing your recipes. I look forward to making them. And thank you for sharing them for Favorite Things Sat. laurie

SavannahGranny said...

What a great menu for these cold evenings. Seems easy to prepare and speedy. I have tried corn in corn bread but haven't used the sour cream. I always use buttermilk, I wonder if the is a similar taste. Thank you so much for the recipe. I WILL use it. Merry Christmas, Ginger

Bo said...

Cheeseburger soup and cornbread sounds like my kind of meal!

sewinglady said...

I will have to try the Cheeseburger and cornbread.
Thanks for sharing the recipes.

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