LOADED BAKED POTATO SOUP FROM KRAFT

I got this recipe from Kraft Foods and it sounded so good I am sharing it before I even try it.  I love baked potato soup and Kraft's recipes are always good.  Thought some of you might be as interested as I am!  While I don't usually list name brand ingredients, since this is a Kraft recipe, I am leaving it intact.

8 slices OSCAR MAYER Bacon, chopped

1 onion, finely chopped

2 Tbsp. flour

1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided

3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes

1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup milk

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup chopped fresh chives

 

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives. 

 

 Note:  File Photo

PORK MARENGO

2 lbs boneless pork shoulder, cubed
1/2 cup chopped yellow onion
2 tbsp canola oil
1 can (16-oz) diced tomatoes
1 tsp instant chicken bouillon granules
1 tsp marjoram
1 tsp salt
1/2 tsp thyme
dash of pepper
1 can (3-oz)chopped mushrooms, drained
1/3 cup cold water
3 tbsp flour
Hot cooked rice for 6 to 8 servings.

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slowcooker.
In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker.Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

Note: BHG File Photo

ROAST IN MUSHROOM SOUP GRAVY

3 to 4 lb shoulder roast
salt to taste
1/2 tsp freshly ground black pepper
1 can cream of mushroom soup, undiluted
1 packet dry onion mushroom soup mix

Sprinkle the salt and pepper over the roast.

Smear the undiluted cream of mushroom soup over the roast; place in a slow cooker or crockpot.

Sprinkle the dry soup mix over the roast. 

Place a piece of foil tightly over the cooker then top with the cooker's lid.

Cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

To serve, spoon liquid over the meat.

 Note: If you don't have the onion-mushroom soup mix on hand, the onion soup will work almost as well.

MAC AND CHEESE WITH TOMATOES

1 medium yellow onion, chopped
1 garlic clove, minced
3 tbsp water
1 can (14-oz) stewed tomatoes, drained; chopped
1 tsp Italian seasoning*
1 tsp salt
1/4 tsp pepper
1 1/2 cups grated double Cheddar cheese
1 pkg (8-oz) elbow macaroni, cooked just until barely tender; drained
1/2 cup low-fat milk
2 tbsp butter, melted

Brown the onion and garlic in a medium nonstick skillet that has been sprayed with nonstick cooking spray.  Transfer the mixture to a slow cooker or crockpot; add the water, tomatoes, and seasonings and mix together well.

Place lid on cooker and cook on low 6 to 8 hours or on half that amount of time.  A half hour before end of the cooking time, add the cheese, macaroni, milk, and butter mixing together well.  Replace cover and cook out the last half hour of time.  Yummy.

*If you don't have Italian seasoning, use a combination of oregano and basil.

Yield: 4 servings

File Photo for reference only.