Finally Feeling Better - Back to Cooking

I am finally beginning to feel better. Saturday we spent the day at the Cure's house
making candy and then celebrating Aaron's birthday. On Sunday I cooked, cleaned and enjoyed listening to my daughter sing Christmas carols as she worked on a project in Photoshop. That is a lovely thing.

Here's a video we enjoy. Maybe you'll enjoy it, too.



Cheeseburger Soup

Brown:
1 tea. Butter
1 pound Ground Sirloin or Hamburger
1 cup Onion, diced
3/4 cup Celery, diced
1/2 cup Carrots, diced
1 tea. Garlic, minced
Saute until the meat is done and the veggies are tender. If the meat you use is fatty you may need to strain out the extra fat.

Stir in:
3 cups Chicken Broth
2 cups Russet Potatoes, peeled & diced
1 tea. Basil.

Melt:
3 TBL. Butter
1/4 cup Flour
1 1/2 cup Milk
Stir to combine then whisk into the soup mixture.

Add:
2 cup Cheddar, shredded
1/4 cup Ketcup
2 TBL. Yellow Mustard
Salt & Pepper to taste
Stir into soup and serve. Top each bowl with a little extra cheese. It can be fun to also top with shoestring potatoes and/or croutons.

Shoestring Potatoes - Homemade
Cut russet potatoes into long strips that thin (approx. 1/2" wide or less). Fry quickly in veg. oil that is heated to 350 degrees. Drain on a paper towel and add salt.
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Swedish Meatballs

2 TBL. Butter or Olive Oil
Premade Meatballs (or use the "Pete's Famous Meatballs" recipe I posted a while back)
(1 Onion, chopped - optional)
1 1/2 cup Beef Broth
1 can Evaporated Milk or 1 cup Sour Cream
1/2 tea. Nutmeg, ground
1 tea. Dill
1/4 cup cold Water
2-3 TBL Corn Starch

Melt butter in a large pan. Add the meatball and heat throughout. If the meatballs are frozen this may take 10 minutes. If you decide to add onions to your recipe remove the meatballs to a bowl and saute the onions until they are soft and semitranslucent. Put the meatballs back into the pan. Add the beef broth and boil for 10-15 minutes. Add the evaporated milk or sour cream. (Either one works, the sour cream has a bit more zing than the evaporated milk.) Stir to combine. Add in the nutmeg. This adds a subtile depth to the flavor. Next, add in the dill. Sometimes I add more than I stated in this recipe. Simmer for 10-15 more minutes. Pu the cold water in a mug and mix in the corn starch. This is then added to the meatballs. Stir until thickened. Enjoy over egg noodles or toast. This is a lovely comfort food that freezes well.