Mother Bs Food

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MOTHER B'S POTATO SOUP



Mother B's Potato Soup image

This recipe was given to me by a very sweet lady who happened to be the mother of an old boyfriend. This is the best potato soup I have ever eaten and everyone I've served it to loves it. My kids beg me to make this for dinner.

Provided by CookinAnneS

Categories     < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

3 stalks celery (chop leaves)
3 medium onions
2 medium carrots, grated fine
1 quart cubed potato
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
1 teaspoon sweet basil (must be sweet basil!)
2 teaspoons salt
6 tablespoons margarine
3/4 cup flour
3 cups milk
1/2 teaspoon salt
1 dash pepper
1 lb smoked sausage

Steps:

  • Cut celery, and also cut the leaves off and chop them up fine.
  • Chop onions and finely grate carrots.
  • Add these three ingredients to a pot of with enough water to cover. Put over med. heat till it comes to a soft boil.
  • Add potatoes.
  • Add enough water to cover potatoes.
  • Add the parsley, sweet basil, and salt.
  • Cook over med. heat until potatoes are done.
  • In a separate pot, melt the margarine.
  • Slowly add the flour stirring constantly until it's thick.
  • Slowly add milk, a little bit at a time. Keep stirring as it becomes very thick, like mashed potatoes. Add the salt and pepper.
  • When it's so think it looks like mashed potatoes, it's ready. Add this mixture, gradually to the soup pot and cook until thick.
  • Slice the smoked sausage at the end and add to the soup pot.
  • This soup is even better when it's eaten the next day. It will be thicker, you may have to thin it a little then. You can also use crumbled bacon instead of the smoked sausage.
  • You cannot freeze this.

Nutrition Facts : Calories 386.1, Fat 24.1, SaturatedFat 8.1, Cholesterol 41.2, Sodium 1403.2, Carbohydrate 27, Fiber 2.6, Sugar 2.7, Protein 15.3

MOTHER B'S SPINACH DIP



Mother B's Spinach Dip image

This recipe was given to me by a very sweet lady who happened to be the mother of an old boyfriend, many years ago. I make it for all my get togethers, and everyone loves it.

Provided by CookinAnneS

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen spinach
3 cups mayonnaise
3 tablespoons chopped onions
2 cups grated cheddar cheese
1 (3 ounce) jar bacon bits
1 tablespoon lemon juice
1 dash garlic
1 dash salt
1 round pumpernickel bread

Steps:

  • Thaw spinach. Squeeze out as much water as you can.
  • Mix ingredients starting with the mayo and spinach.
  • It's best if you refrigerate the dip overnight and put in the bread bowl just before serving.
  • Carve out center of pumpernickel bread. Put dip inside. Make cubes out of the chunk of bread you took from the middle.
  • Arrange on a platter with cubed pumpernickel surrounding the bread bowl or you can purchase a small loaf of cocktail pumpernickel.
  • You can also use 1/2 lb of well drained, crumbled bacon instead of the bacon bits.

Nutrition Facts : Calories 911.4, Fat 60.8, SaturatedFat 16.3, Cholesterol 85.8, Sodium 2009.7, Carbohydrate 69.9, Fiber 8.2, Sugar 9.3, Protein 26.5

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