Monday, December 21, 2009

Menu del Dia: Bread and Soup.

Around here, Alex prefers to cook. We don't cook for ourselves everyday, but in the upcoming year, I would like to. I am more of a baking fan, so I mostly make cupcakes and cookies. One of my favorites things to eat is this hearty potato soup. Alex cooks this and it's just so good. The cornbread is something I've made before, and Alex made this batch. It's easy and very, very good. This Cheese-Corn Bread is somewhat sweet, but not so sweet that it tastes like a dessert. It's great with Chili or with the Potato soup Alex makes.

Cheese-Corn Bread
from the 1972 version of Betty Crocker's Cookbook

2 c. all-purpose flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1 egg, slightly beaten
1 c. milk
1/2 c. shredded Cheddar cheese
1 can (7 oz) whole kernel corn, drained (1 cup)
1/4 c. shortening, melted, or salad oil (we used vegetable oil)

Heat oven to 400 degrees. Grease square pan, 8 x 8 x 2 or 9 x 9 x 2 inches.
Measure all ingredients in order listed into bowl; stir just until flour is moistened.
Batter should be lumpy.

Spread evenly in pan. Bake 8-inch pan 45 minutes, 9-inch pan 35 minutes
or until golden brown.

9 to 12 servings.


Potato Soup



The recipe for this yummy soup is really simple. It's perfect for winter evenings. Find it here.

Wanted to post something light and fun today, perhaps a more substantial post over the next few days about this year I've had.

No comments:

Post a Comment