Let’s Cook! – January 11, 2023

By Editor | January 11, 2023 |

LINDA HOSKINS

Usually in January I look forward to making soup for those cold evenings, but this week has been springlike! Assuming that it will again turn cold, I am reprinting a family favorite. The name alone should appeal to the kids in your family! I printed this a few years ago, and think it’s worthy of being run again for all my new readers. Be sure to read the notes following the recipe.

CHEESEBURGER SOUP

■ 3/4 to 1 lb hamburger
■ 3/4 cup chopped onion
■ 3/4 cup diced celery
■ 3/4 cup diced carrots
■ 1 tsp basil
■ 1 tsp parsley
■ 4 Tbsp butter, divided
■ 3 cup chicken broth
■ 4 cups peeled and diced
potatoes
■ 1/4 cup flour
■ 2 cups Velveeta, cubed
■ 1 1/2 cups milk
■ 1/4 to 1/2 tsp pepper
■ small can diced jalapenos
■ 1/4 cup sour cream

Brown the hamburger and drain well. In a soup pot, saute onion, celery and carrots in 1 Tbsp butter. Add basil and parsley. Add broth, potatoes and browned hamburger. Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes until the potatoes are tender.
In a small pan, melt 3 Tbsp butter over medium heat. Add flour. Sook and stir for 3 to 5 minutes until bubbly. Add to the soup. Bring to a boil, cook and stir for 2 minutes. Reduce heat to low. Stir in Velveeta, milk, pepper and jalapenos. Cook and stir until the cheese melts. Do not let it boil! Remove from heat, stir in sour cream.

The above recipe calls for diced potatoes, I like to use frozen Southern hash browns to save time. I try to let them partially thaw out before adding to the pot. If you choose to dice your own potatoes, try leaving the peel on. Also, this recipe calls for a can of diced jalapenos. If your family doesn’t like heat, you can omit them, or do as I do, I use half of the can. That half gives some kick without too much heat!

I bet there are plenty of cooks out there that ask your spouse “what would you like me to fix for dinner?” and get the annoying answer “I don’t care, whatever you want to make”. Sometimes I get stuck on planning my menu for the week, and when I can’t get my husband to make a suggestion, it’s frustrating! But sometimes he surprises me with a request, and this next recipe is probably the one he most often asks for. I love it too! This beef is good served with mashed potatoes and carrots.

CARAWAY BEEF ROAST
(makes 12 servings)

■ 1 boneless beef rump
roast or chuck roast
(3 lbs)
■ 3 Tbsp canola oil
■ 1 cup hot water
■ 1 1/2 tsp beef bouillon
granules
■ 1/4 cup ketchup
■ 1 Tbsp dried minced
onion
■ 1 Tbsp Worcestershire
sauce
■ 2 tsp caraway seeds
■ 1 tsp salt
■ 1/2 tsp pepper
■ 2 bay leaves
■ 2 Tbsp flour
■ 1/4 cup cold water

In an oven-proof Dutch oven over medium heat, brown roast in oil on all sides. Drain. In a small bowl, combine the hot water and bouillon. Add ketchup, onion, Worcestershire, caraway, salt and pepper. Pour over the roast. Add bay leaves.
Cover and bake at 325 degrees for three hours or until tender. Remove beef to the cutting board and keep warm. In a small bowl, combine flour and water until smooth. Stir into the pan juices, bring to a boil. Cook and stir for 1 to 2 minutes until thickened. (you may need to add a bit more water). Remove bay leaves. Serve over mashed potatoes.

If you have a recipe or cooking hint to share, or perhaps a funny story about a cooking mishap, please send to [email protected] (don’t forget that exclamation point) or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. If you wish, I will leave your name and/or home town off. Thanks so much, and Happy Cooking!