The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

With Easter just behind us, we thought it would be nice to focus this month on Gratitude We feel very thankful to have such wonderful people in our lives and are enjoying the ever growing Homemaker’s Hutch community. If you haven’t already done so, please stop by the Facebook Page and say Hi.

You’ll also find an interesting article about “Letting go of Frazzled” and lots of help and inspiration for crock pot cooking

Since April is also a month when many of us start our gardens, there’s plenty of tips and advice on the topic as well.

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Homemaker's Hutch Magazine

Comments

  1. LisaE says

    I use a recipe called Cheeseburger Chowder:

    1 lb. ground beef
    1/2 c. chopped celery
    1/2 c. chopped onion
    3 teaspoons garlic salt
    1 teaspoon black pepper
    4 tbsp. all-purpose flour
    4 c. milk
    2 cups chicken broth
    1/2 cup heavy cream
    2 cups cooked diced potatoes or country style hash browns
    3 to 4 cups sharp cheddar cheese

    Directions:

    In a dutch oven, brown beef. Add vegetables. Cook until tender. Season with garlic salt and pepper. Stir in flour and cook for a minute or two. Add milk and broth. Bring to a boil whisking often until it starts to thicken. Turn down heat, stir, heavy cream, potatoes and cheese and stir over low heat until bubbly. Cook and stir just until cheese. If too thick add more milk. Taste to see if more salt and pepper is needed.

    I hope you like this!

  2. Carol H says

    I found this recipe in a Taste of Home cookbook I have. I made it once with my daughters and we loved it.

    CHEESEBURGER SOUP
    1/2 pound ground beef
    3/4 cup chopped onion
    3/4 cup shredded carrots
    3/4 cup diced celery
    1 teaspoon dried basil
    1 teaspoon dried parsley flakes
    4 tablespoons butter, divided
    3 cups chicken broth
    4 cups diced peeled potatoes (1-3/4 pounds)
    1/4 cup all-purpose flour
    2 cups (8 ounces) process cheese (Velveeta)
    1-1/2 cups milk
    3/4 teaspoon salt
    1/4 to 1/2 teaspoon pepper
    1/4 cup sour cream

    1) In a 3-qt saucepan, cook beef until no longer pink; drain and set aside.
    in the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10- 12 minutes or until potatoes are tender.

    2) Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for about 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

    YIELD; 8 servings (2 1/2 quarts)

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