What's for DINNER tonight?

I've got a HUGE pot of vegetable stew on.   I would normally call it SOUP, but I've added beef tips and LOADS of veggies, so it's really THICK.  It should last a couple days around here anyway.  It's smelling real good!  How about you?  What are you having for DINNER tonight???

oooooo your supper sounds yummmmmie!!

I will have whatever Randy makes... LOL..!!  Gotta take this 'staying off my feet and relaxing' mode as far as I can...LOL

Have a great evening! 

It's Wednesday...Frank's night to cook (read: bring home take out!).  I requested Chinese....we'll see if it happens.  He has a bad habit of bringing home something he likes, but that I don't like/can't tolerate!!  He's a man and doesn't remember such details!!!!


ETA:  I am CRAVING potato soup!!  If anyone has a good recipe, please, please post it!!!!

O'CHARLEY'S LOADED POTATO SOUP

• 3 lbs red potatoes
• 1/4 cup butter
• 1/4 cup flour
• 8 cups half-and-half
• 1 (16 ounce) package Velveeta cheese, melted
• 1 teaspoon hot pepper sauce
• 1/2 lb bacon, fried crisp
• 1 cup cheddar cheese, shredded
• 1/2 cup fresh chives, chopped
• 1/2 cup fresh parsley, chopped

Directions

1. 1

   Dice unpeeled red potatoes into 1/2 inch cubes.

2. 2

   Place in large saucepan; cover with water and bring to a boil.

3. 3

   Let boil for 10 minutes or until 3/4 cooked.

4. 4

   In a separate pan, combine melted margarine and flour, mixing until smooth.

5. 5

   Place over low heat and gradually add half-and-half, stirring constantly.

6. 6

   Continue to stir until smooth and liquid begins to thicken.

7. 7

   Add melted Velveeta.

8. 8

   Stir well.

9. 9

   Drain potatoes and add to cream mixture.

10. 10

    Stir in pepper, garlic powder and hot pepper sauce.

11. 11

    Cover and cook over low heat for 30 minutes, stirring occasionally.

12. 12

    Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

BLESS YOUR PEA-PICKIN' HEART!!!!!!!!

Oh Karen...I love potato soup and it's about that time.  I don't have a recipe, but I use corn meal in mine instead of flour.  I can tell you how I do it though.

Cook as many potatoes as you think you will need for the size pot of soup you are making.
When they are almost done (and let them coo****il you can put a fork in them and they fall apart), put a stick of margarine or butter, salt and pepper to taste.
Take corn meal, and I could not tell you how much, just as much as you need to thicken the soup, and add milk.  Wisk it really good in order to get the lumps out.  Make it thin because it will thicken the soup quickly.
Pour this mixture slowly into the potatoes and juice.  Stir constantly so that it does not stick to the bottom of the pot.  I usually let mine simmer for about 30 minutes before eating.  I don't know if you will like this, but we sure do.  It is how my great granny made it. 

I'm not a great cook...I do better with concrete recipes!  I'll let y'all know how it turns out!!!

Carmen

That is a version of what we call Gruel.   When we were kids my Grandma used to make it for us. She left out the potatoes and used tomatoes. It was so good especially when we had upset tummies.  OHHH do I miss that woman and her concoctions.

Wow...that is when my Mayo (my great grandmother) would make it  just for me...when I had a tummy ache.  (The potato soup that is.)  Aren't those great memories!!!!  She never had a recipe...just threw things together.  They could cook so good.  OH MY...it's past my bedtime ... I gotta hit the hay .  Have a great night, Gwen. 

Here's another:

Homestyle Creamy Potato Soup Recipe 6 large potatoes peeled, diced 1 can chicken broth 2 tablespoons butter 1/4 cup diced onion 2 celery stalks, diced 1/4 tsp. salt 1/4 tsp. black pepper 1 large can pet milk 2 tablespoons all-purpose flour 1. Peel and dice potatoes into 1 inch cubes. Place in soup pot. Boil in just enough water to cover. 2. When potatoes are tender you will mash them but do not drain out the water. Take your potato masher and mash right in the pot. 3. Add chicken broth, salt and pepper to soup pot. Set on low heat while you sauté the onions and celery. 4. Sauté chopped onions and celery in butter on medium heat. Add to soup pot. 5. In a small bowl mix flour and milk. Add to soup pot and mix well. Heat potato soup on medium heat for 15 min, stirring frequently. Serves approx 6 people.