POTATO CHEESE SOUP WITH DUMPLINGS

POTATO CHEESE SOUP WITH DUMPLINGS

By Peggy Morgan

Soup

4cups cubed potatoes

1cup carrots, chopped

1cup celery, chopped

1small onion, chopped

1/8cup chopped parsley or flakes

2chicken bouillon cubes

214-ounce cans of chicken broth (I favor Swanson’s, but use College Inn, too)

Salt and pepper, to taste

11/2cups milk

2tablespoons flour

1cup cheddar or Velveeta cheese

Dash of salt

Warm water (2-3 tablespoons to start)

Combine vegetables, broth cubes, salt and pepper. Cook until vegetables are soft. Mix flour and milk and add to vegetables. Add cheese. Stir.

Dumplings

1cup flour

1egg

Dash salt

2-3tablespoons water

Combine flour, egg, salt and 2 to 3 tablespoons warm water to make a pasty dough. Have a pot of salted boiling water ready. Spoon small amounts of dough into boiling water. Dumplings will float to top. Drain and add to the soup.

STUFFED PEPPER SOUP

By ERNIE DIRENZO

2pounds ground beef

1 28-ounce can tomato sauce

128-ounce can diced tomatoes

2cups cooked rice

2cups chopped green or red peppers (I use one of each)

1chopped onion

Chopped celery (optional)

1can beef broth

1/4cup packed brown sugar

Salt and pepper, to taste

In a large pot, brown beef (just a little, not too crispy). Drain. Add remaining ingredients. Cover and simmer for 30 to 40 minutes, or until peppers are tender. Makes 10 servings. If it is too thick, add additional beef broth. Serve with cheddar cheese on top.

For the diced tomatoes, I like to look for fire roasted tomatoes or RedPack makes tomatoes with garlic, basil and oregano.