Appaloosa Journal

SEP 2018

Appaloosa Journal is the official publication of the Appaloosa Horse Club, the international registry for the Appaloosa horse.

Issue link: https://appaloosa.epubxp.com/i/1019783

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cooking with norman 14 Appaloosa Journal September 2018 F Fall k 1 (8 oz) pkg cream cheese k ¾ c tomato sauce k 1 tsp dried parsley k pepper, to taste k ¼ c all purpose flour k 1 c milk k 2 c shredded sharp cheddar DIRECTIONS: Brown ground beef with onion in a large skillet and drain. Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together Cook over low heat for 6-8 hours (or 4 hours on high). About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese. Cook for 10 more minutes until cheese has melted and soup has thickened. Apple Cra nberry Mule INGREDIENTS: k ice k 4 oz vodka k ¼ c cranberry juice k ½ c sparkling apple juice k 2 ginger beers k Fresh cranberries for garnish k Fill two large glasses with ice. Add the Vodka and cranberry juice. Add the sparkling apple juice and then fill the rest of the way with the ginger beer. Stir gently to combine and serve immediately. i is Submit your recipes, ideas and requests to Norman at: editor@appaloosajournal.com Approaching! By Norman Wiemken all is upon us...I really enjoy this time of the year. The cooler (hopefully) nights are starting so it's time for more comfort foods and drinks. So let's start out with some soups for some warm nights in the house, around the fire pit or at your fall horse shows. Always something to help fill up the belly with warmth and love — soup. With fall produce coming into sea- son, so many drinks are too! So lets try to enjoy those tastes and smells for comfort during the fall season. Enjoy! Cheesy P tat up INGREDIENTS: k 6 c potatoes peeled & cubed k 1/2 c onion diced k 32 oz container chicken broth k 1 c water k 3 T all-purpose flour k 1 c milk k salt & pepper to taste k 8 oz pkg shredded Cheddar cheese GARNISH: Slice green onions and cook 1/4 lb bacon until crispy and crumbled. DIRECTIONS: Peel and cut your potatoes into cubes. Dice about a half of a small onion until you have 1/2 cup. Put pota- toes and onion in your crock pot. Add your chicken broth and water to your crock pot. Cover and cook on low for 6-7 hours. Mix together your flour, salt, pepper and milk. Pour mixture into your crock pot and turn the heat to high. Cover and cook for an additional 20-30 minutes. When the soup has thickened, add your cheese and stir together until the cheese melts. Garnish with bacon and green onions. Cheesebu rger S up INGREDIENTS: k 1½ lb. lean ground beef k 1 c frozen corn k 1 medium onion, diced k 2 c beef broth k 1 large russet potato, peeled & chopped into small pieces k ½ c celery, diced k 1 tsp salt k 3 garlic cloves, minced k 1 tsp dried basil k ¾ c cherry tomatoes, chopped k 1 tsp garlic powder

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