But, no need for it to be dreary inside.
I made some homemade
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
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 BreadI 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.
When baked, invert immediately onto a plate and slice.
Makes one 8 or 9 inch round of cornbread.
Because I'm sharing "my favorite" cornbread recipe
I'm liking up at