Meagan Maddocks

Potato Soup

Biscuits

Fudge Brownies with Mint Ice Cream

Potato Soup

6 medium potatoes, diced(4-5 cups)

2 carrots, diced

6 stalks celery, diced

1 onion, chopped

1 cube butter

6 Tbsp. flour

1 1/2 cups half and half

1 tsp. salt

1/2 tsp. pepper

Optional:

Medium cheddar, shredded

Bacon

In a 4 quart pot, cook vegetables 20 min. Drain ad reserve liquid.  Saute onion in butter, gradually add flour to thicken, then add milk.  Cook at least 1 min.  Add veggies and 1 cup of liquid, depending on desired thickness.  Makes 2 1/2 quarts.  Add optional ingredients.

Biscuits

2 cups flour

4 tsp. baking powder

1/2 tsp. cream of tartar

1/2 cup shortening

1/4 tsp. salt

2/3 cup milk

Blend dry ingredients with shortening.  Add liquid and stir.  Roll out on floured surface.  cut nto circles and layer 2.  Bake at 400 for 10-12 min.

Fudge Brownies

1/2 cup butter

6 Tbsp. cocoa

2 Tbsp. oil

1 cup sugar

2 eggs

1 tsp. vanilla

3/4 cup flour

Melt butter with oil and cocoa in saucepan.  Remove form heat and add sugar.  Beat eggs one at a time.  Add vanilla then stir in flour.  Mix well and spread into a greased 8x8 pan.  Bake at 350 for 25-30 min.