This recipe is for Bri. I made it for her about four months ago and promised her the recipe, and I'm just now getting around to actually giving it to her. Sorry for the long wait. This soup is yummy!
Grandma’s Cheesy Potato Soup
4 c peeled and cubed potatoes (or cubed frozen potatoes)
½ c onion
1 c chopped celery
1 c shredded carrots (I just buy the pre-shredded carrots)
2 c uncooked small shell pasta
4 chicken bouillon cubes
1 T parsley flakes
¼ c butter
2 t all-purpose seasoning
1 t salt
3 c shredded cheddar cheese
1 c whipping cream
Bring 8 c of water to boiling. Add everything except the pasta, cheese and cream. Cook 2 minutes, then add the pasta. Turn heat down to medium and cook until tender (about 8-10 minutes). Stir often. When the pasta is done turn off heat. Stir in the cheddar cheese. When the cheese is melted, stir in cream. Salt and pepper to taste.
And here's another recipe I tried that I really liked. I think Salem would like this one because it's got sweet potatoes.
Tuscan-Roasted Vegetable and Pork Chops
4 cups coarsely chopped sweet potatoes, celery, red onions.
(about 2 sweet potatoes, 3 ribs celery, and a sweet onion)
1/4 cup Italian salad dressing
2 Tablespoons Grated Parmesan Cheese
1 Baking apple, coarsely chopped (I used golden delicious)
4-5 pork chops
1 pkt. Shake N' Bake seasoned coating mix
Heat oven to 400 degrees. Toss vegetables with dressing and cheese; spread onto wax paper-covered baking sheet. Bake 15 minutes.
Stir in apples. Coat meat with coating mix as directed on package; add to baking sheet. Bake 20 more minutes until meat is done (160 degrees) and vegetables are tender
