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Rutherford County Cooks 12/30/10

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Let’s get started with an all time favorite. This recipe has a different twist and is really a time saver. Here is NANCY PHILBECK’S easy and delicious recipe for JANE’S POTATO SOUP. I’m using MT. PLEASANT BAPTIST CHURCH’S “THAT WE MAY LIVE” cookbook. Here we go - definitely cooking with love!


1 30-ounce bag frozen hash brown potatoes

3 14-ounce cans chicken broth

1 10.75 can cream of chicken soup

1/2 cup chopped onion

1/4 teaspoon ground black pepper

1 8-ounce package cream cheese softened

minced green spring onion for garnish

In a 6 quart electric slow cooker, combine potatoes, broth, chicken soup, onion and pepper. Cover and cook on low for 5 hours.

Then, stir in cream cheese and cook 30 minutes longer, stirring occasionally until combined. garnish with green onion, if desired. Makes 6 to 8 servings. Good and rib sticking! This will satisfy the most discriminate eater. Slurp!


My second choice this week is JOHANNA MORRISON’S great CORN CHOWDER.


1/2 pound lean bacon - crispy

1/3 cup flour

1/2 onion, chopped very fine

1 1/3 cups whole milk

1 1/3 cup potatoes, boiled and diced

1 15-ounce can whole kernel corn

salt and pepper to taste

Lay sliced bacon on small flat pan with edges. Bake in 375º oven until crisp. Pour off fat into stew kettle (2-3 quart pot). Place kettle on stove land slowly add flour until absorbed in fat. Over medium-low heat, add milk a little at a time to make consistency of white sauce. Add potatoes,  corn and onions. Cook over low heat until mixture is hot, stirring occasionally. If too thick, add a little more milk. Serve 6 to 8 . Garnish each bowl with crumbled bacon. (I like to serve this with some homemade cornbread).


If you want to save some money and eat healthy, try this CABBAGE SOUP compliments of ADDIE RAE MARSHALL.

It will surprise you how good it is!  It’s also a quick, easy to make soup.


1 pound ground beef

1 can kidney or pinto beans

1 medium onion chopped

1 chopped sweet pepper

2 tablespoons Worcestershire sauce

3/4 teaspoon hot sauce

1 large can chopped tomatoes

1 can beef broth

1 medium head of cabbage, chopped

Here is the easy part! Place all the ingredients in a crock pot and cook until tender. (I usually do it on low and cook it for 8 hours. I turn it on before I go to bed and it’s ready in the morning - or start it about 9 o’clock or earlier in the morning and it will be ready by 5).


That’s it for this year! With the new year coming, there will be a new feature added to Rutherford County Cooks! I, my family and my dog “Kitchen” wish you all a blessed and prosperous new year 2011. Thanks for all you cook. Remember, to “get in the kitchen and show the love.” See you and cook with you next year.

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