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 recipe1/2 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
