While I have pared down my recipe book collection, I did save all the handwritten recipes from my MIL and her mother. I have one of Great-Grandma Pearl’s cookbooks, with notes and recipes in her own hand. I also have a Watkins recipe book from the ‘30’s that my MIL Pat wrote in as a child. Then, there is Grandma Lee’s recipe box with recipes from her, her mom Pearl, and her daughter Pat.
Guess I need to raid Vern’s kitchen for Mom’s old recipe box. After all, Debbie took the family Bible; which was to be mine. I am the oldest, after all. Oh like that cuts me any slack. ; )
Therein lays one of the reasons for this blog. We learn to cook by standing at our mother’s side, sharing our recipes with one another, and watching television cooking shows. Each generation gathers knowledge on how to make and serve healthful, tasty, and beautiful meals. We pass that knowledge down to the next generation by writing down our favorite recipes and hints on how to make that recipe with panache.
Cheesy Potato Soup8 medium potatoes, peeled and julienned
1 quart homemade chicken stock
½ tsp onion powder
½ tsp garlic powder
¾ lb Velveeta, cut into cubes
1 can cream-style corn
¼ tsp cayenne pepper1 can evaporated milk
- Put the potatoes in a Dutch oven and add the chicken stock.
- Boil for 5 minutes
- Add onion and garlic powder along with Velveeta cubes
- Cook on medium low until the cheese melts
- Add the corn, cayenne, and evaporated milk. Stir and simmer 5 minutes.
To make this a one dish meal, we like to add steamed vegetables. Cauliflower, broccoli, carrots are among some of our favorites.