This is my favorite recipe for potato soup. It’s a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
To me Fannie Farmer’s recipe is the only “real” Macaroni & Cheese. It’s from my 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”. With time on it’s side – this recipe is hands down the best for traditional, homemade baked macaroni & cheese – comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.
A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com”. Its absolutely delicious!
I found this in “The Spice Cookbook” by Avanelle Day and Lillie Stuckey. Posted for Zaar World Tour 2005.
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