Cooking with Rod's Family
By
Melinda Cohenour
Well, we've known for years our granddaughter Erin Elaine Bostick is a superb baker. Cakes, cupcakes, pies, muffins, cookies all turn out perfect.
What she is now becoming is a creative cook as well. She's mastered the slow cooker, microwave, air fryer, electric and stovetop skillets. So the basic modern day skills are there. Having been the chief cook for her household the last few years, she is now branching out into creating or modifying recipes to delight her guests or family.
These two recipes absolutely delighted ME, her adoring grandmother. And Pop would have loved both the soup and the cornbread. (Loyal readers may remember he delivered a column focused on variations of cornbread a few years ago. Miss him, I do!)
Try both recipes in concert. I'm sure you'll love them,
Bon appetit~!
Erin's Potato Paradise Soup
Ingredients:
* 2 jumbo baking potatoes, cubed and boiled
* 6 large Russet potatoes, cubed and boiled
* 1 cup celery, diced
* 2 cans 14 oz Cream of Chicken soup
* 2 cans 14 oz Cream of Mushroom soup
* 1 cup green onion, bulb and green, diced
* 2 cans 14 oz whole kernel corn, drained
* 1 bag (about 1 oz) bacon bits
* 1/4 brick Velveeta cheese, cubed
Instructions:
1. Cube potatoes and add to medium saucepan. Cover with water, bring to a boil, lower temperature and simmer until tender. Add potatoes and water to a large stew pot.
2. Add all 4 cans of soup, rinse to use all the soup with about half a can of water in each.
3. In saucepan used for potatoes, add 3 Tablespoons butter or margarine. Heat just until melted. Add celery and onions. Stir until onion bulb is translucent and celery is softened. Add to large stew pot.
4. Add remaining ingredients, keep temp on Medium High, stir frequently until heated through. Stir often to make sure soup ingredients do not stick and scorch.
5. Serve with Erin's Cheesy Rotel Cornbread
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Erin's Cheesy Rotel Cornbread
Ingredients:
* 2 boxes Jiffy cornbread mix
* Add per box instructions egg and water
* 1 can 10 oz Rotel
* 1 can whole kernel corn, drained
* 1/4 brick Velveeta cheese, cubed
Instructions:
1. Prepare 2 boxes Jiffy according to box instructions.
2. Add Rotel, corn, and cubed Velveeta. Stir well.
3. Spray 10 inch oven proof casserole dish with Pam cooking spray. Pour cornbread mixture into this dish. Use spatula to bake all the mix.
4. Bake in preheated 375° oven for 15 minutes.
Serve to accompany soup, or chili, or any other stew or chowder.
This cornbread is moist in the middle, crust is perfectly browned and tastes delicious!
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This issue appears in the ezine at www.pencilstubs.com and also in the blog www.pencilstubs.net with the capability of adding comments at the latter.
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