Each week we will be sharing with you a recipe from the Bethel United Methodist Women’s 2002 Cookbook. If you or your family has a recipe you would like to share, please send it our way. We hope you will enjoy these special recipes that have been shared within our church community.
Baked Potato Soup
4-5 Large Baking Potatoes (Baked, Cooled, and Cubed)
12 Slices of Bacon Cooked, Crumbled (or 1 Jar of Real Bacon Bits)
2/3 Cup Flour
4 Green Onions, Chopped
1 1/4 Cups Shredded Cheddar Cheese
2/3 Cup Butter or Margarine
8 oz. Sour Cream
7 Cups Milk
Melt butter in a large pan. Add flour to form paste. Gradually add milk and cook over medium heat until it begins to thicken, stirring often. Add green onions and potatoes. Cook until hot. Add bacon bits, sour cream, and shredded cheese. Cook until melted. (I have also used fat free sour cream and shredded cheese and had pretty good results.) Enjoy.
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3 Large Pkgs. Cream Cheese (Let soften)
1 Tsp. Mustard
1 Tsp. Horseradish
2 (3 oz.) Pkgs. Dried Beef
Chop beef very fine and sauté in margarine. Mix cheese with mustard and horseradish. Add dried beef and mix together. Form into either 1 or 2 balls and refrigerate. Remove from refrigerator 1/2 hr. before serving to let soften. Serve with crackers, etc.