* 3 tablespoons butter
* 1 onion, peeled and thinly sliced
* 3 tablespoons all-purpose flour
* 1 container chicken boned broth
* 2 cups milk (I used whipping cream)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 pounds Gold Potatoes, sliced into 1/8-inch rounds
* 1 1/2 cups freshly-grated sharp cheddar
* or yellow and white cheese, divided
Preheat oven to 400 degrees F.
Melt butter in a large saute pan over medium-high heat. Add onion, and saute for 4-5 minutes until soft and translucent. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the bone broth and whisk until combined. Add in the milk or whipping cream, salt, pepper, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Then remove from heat and set aside.
Meanwhile, grease a 9 x 13-inch baking dish with cooking spray or butter. Then spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with the shredded cheddar cheese. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.
This is Medium Hot.
- 1 Tbsp oil
- 1 lb ground beef
- 1 onion
- 2 cloves garlic
- 1/2 green pepper
- 1/2 Cup chopped celery
- 3 Cups chopped tomatoes or one large can
- 1 small can tomato paste
- 1 container Boned broth chicken or beef
- 3 Cups cooked kidney beans (about 1 cup dried)
- 1 Tbsp chili powder
- 2 Tbsp or more Italian Seasoning (No Salt)
- 1 bay leaf
- 1 Tbsp brown sugar
Soak Beans overnight with salt. Rinse and drain. Cook beans till nice and soft. Brown the ground meat in oil and onions. Add spices while browning. Add cooked beans, boned broth, tomato paste, chopped tomatoes add water according to your likeness.
Maria’s Red Lentil Soup
Red lentil with chicken BONED broth.
Clean 2 cups Red Lentil till nice and clean and without foam.
Add 1 container chicken or beef BONED broth.
Sautéed in a large frying pan:
- 1 tablespoon of oil
- 1 chopped onion
- 4 grated carrots
- 4 stalks grated celery
- 1 grated parsnip
- 2 chopped garlic
- Chopped parsley.
Add all to red lentil mix
- 1 tsp salt
- 1/2 tsp Italian Seasoning
- 1/4 tsp Pepper
You can add different spices or veggies. Anything goes.
How do you add warmth to your winter? The Family gathered around the fire, eating your favorite Christmas Recipes during your lunch or dinner and sipping a hot cup of cocoa. For us, our winter season is calling for a hot soup recipe to warm your tummy, why not add this recipe from Grandma Maria to your list: Cauliflower, Coconut Cream, Beef Boned Broth Soup.
- 1 Cauliflower
- 3 Carrots
- 3 Celery Stalks
- 1 onion
- 2 Garlic Cloves
- 1 Container beef or chicken Boned broth
- 1 can Coconut cream
- 400 ml Water
Combine the ingredients except for the coconut cream, cover, and cook till all are nice and soft. Blend. Add the coconut cream after blending. Bring back to boil. All done. 👏