Cheddar Bacon Scalloped Potatoes

Title: Cheddar Bacon Scalloped Potatoes

Description:


Ingredients:
6 slices bacon, cooked and chopped
2 to 2 1/2 pounds (about 6 medium) potatoes unpeeled and thinly sliced
3 TB butter or margaine
3 TB all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can (12 oz) evaporated milk
1 c. water
2 c. (8 oz.) shredded cheddar
2 green onions sliced

Directions:
Cook potatoes until barely done and slice thinly.  
Heat butter over medium heat and stir in flour, salt and pepper.   Gradually stir in evaporated milk, water and 1/3 bacon.   Layer potatoes sauce onions and bacon and repeat.   Bake about 1 hour at 350.

Number Of Servings:makes one 9 x 9 pan

Preparation Time: 

Title: Cheddar Bacon Scalloped Potatoes

Description:


Ingredients:
6 slices bacon, cooked and chopped
2 to 2 1/2 pounds (about 6 medium) potatoes unpeeled and thinly sliced
3 TB butter or margaine
3 TB all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can (12 oz) evaporated milk
1 c. water
2 c. (8 oz.) shredded cheddar
2 green onions sliced

Directions:
Cook potatoes until barely done and slice thinly.  
Heat butter over medium heat and stir in flour, salt and pepper.   Gradually stir in evaporated milk, water and 1/3 bacon.   Layer potatoes sauce onions and bacon and repeat.   Bake about 1 hour at 350.

Number Of Servings:makes one 9 x 9 pan

Preparation Time: 

Fat Grannies Minnestrone Soup

Fat Granny's Minestrone Soup

30 min prep

40 min cook

Ready in 1:10

"Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad."

Ingredients

• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 bay leaf
• 1/2 cup elbow macaroni
• 3 tablespoons olive oil
• 1/2 cup butter

 

• 1 large carrot, diced
• 2 stalks celery, diced
• 1 large onion, diced
• 1 tablespoon finely chopped garlic
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 (28 ounce) can diced San Marzano tomatoes with juice
• 1 (15 ounce) can tomato sauce
• 1 (15.5 ounce) can three bean salad, drained and rinsed
• 1 1/2 (10 ounce) packages frozen French-cut green beans
• 6 cups chicken stock

Directions

1. Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
4. Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving