Savory Seger Sunday: Cheesy Potato Soup

A wintertime favorite of mine... I really do not think I make this soup enough!  Partially because my children are turns up their noses at the site of anything with too many "things" in it... and partially because well, honestly sometimes I just do not feel like chopping up potatoes!  Seriously.... I have issues with peeling and cutting up potatoes... don't ask me why.  Anyway - this soup is so good that I crave it.  And when I do, I call on my hubby to chop me some potatoes. ;)


Cheesy Potato Soup
Ingredients

6 cups chopped potatoes or frozen potatoes

1 cup celery slices

1/2 cup chopped onion

Dash of pepper

4 Tbsp flour

6 cups water

1 cup carrot slices

2 tsp parsley flakes

1 tsp salt

3 cups milk

1 lb Velveeta cheese, cubed

Directions

Boil water in a large stock pot over medium-high heat.  Cook potatoes, celery, carrots and flour until tender.  Then add rest of ingredients.  Cook until cheese has melted.

Makes 6 servings.  Leftovers reheat wonderfully. *kid-friendly (for most!)

Savory Seger Sunday: Homemade Maid-Rite Sandwiches

There is a little city in Darke County, Ohio that is home to a restaurant that makes some of the greatest sandwiches!  It's the original Maid-Rite sandwich shop, and boy, these sandwiches are some of the best around.  Ask anyone from western Ohio.... they know!  Because Greenville (home of  the famous Maid-Rites) is a little bit of a drive from my town, I have tried to replicate the recipe at the request of my hubby.  Now, I'm not sure how exact this is to the original recipe - but they sure do taste the same. They win the approval of the whole family... which rarely  happens and they are oh-so-simple to make!


Homemade Maid-Rite Sandwiches
Ingredients:

1 lb. ground beef

1/3 cup mustard

1/3 cup beer

1/2 cup diced onions

Garlic powder

Onion powder

Salt & pepper

Directions:

Brown ground beef in skillet over medium heat with onions.  When done, spoon into a colander and drain well.  Place beef  & onion mixture back in skillet and stir in mustard, beer,  and spices to taste.  Cook for 5 minutes, or until beer has soaked into mixture well.

Spoon onto hamburger buns or bread and serve as a sandwich.  I like to add extra mustard to mine, too. :)

Makes 4 servings. Leftovers reheat wonderfully.

*kid friendly!

Savory Seger Sunday: Al's Easy Beef-Veggie Soup

I have to tell you... my husband is a great cook. Not in the sense that he makes delicacies or anything, but in the sense that even if we only have three items left in the pantry, he can whip up something delicious out of them! He's very resourceful. I thought I would share the following soup recipe with you that I request for him to make QUITE OFTEN in the winter months - it's great on a cold, snowy day and is oh-so-simple to make!


Al's Crock Pot Beef-Veggie Soup

Ingredients
1 -2 lbs beef or 1 large can shredded beef (amount depends upon how much meat you like in your soup)
1 family-sized bag (or 2 small bags) frozen mixed vegetables
1 large jug or large can of V8 juice

The following to taste:
- pepper
- salt
- parsley
- onion powder
- garlic powder

Directions
Combine all ingredients in a medium-large sized crock pot and set on low for 6-8 hours. Stir occasionally and shred or separate beef (if desired) before serving. Makes enough for 8+ servings and leftovers are fantastic!

Savory Seger Sunday - Sweetly Devilish Eggs

One of the appetizers I always seem to make this time of the year (because of endless requests) are my version of deviled eggs. When I was younger, I never really cared for the traditional deviled egg recipes... they seemed to leave a bitter taste in my mouth for some reason. So, once I was old enough to cook and tote my own food creations to family get-togethers, I started experimenting with different deviled egg recipes. The second recipe I tried was an instant favorite of mine and boy, has it stuck! Now my eggs seem to be a staple at the "Good gatherings." If you have a sweet tooth - these are the deviled eggs for you!


Sweetly Devilish Eggs
Ingredients:

- 6-12 eggs
- 1/3 cup Miracle Whip (or similar generic brand)
- 3 tablespoons sweet pickle relish
- Paprika
- Parsley flakes (fresh or dried)

Instructions:

- Boil eggs until done. Peel eggs and cut in half length-wise. "Pop" yolk out of each egg half into a mixing bowl. Place each egg half onto a deviled egg serving tray or similar. After all eggs have been cut in half, add Miracle Whip and pickle relish to yolks. Mix well with a spoon or whisk. Spoon into egg halves. Sprinkle eggs with paprika. Garnish by sprinkling with fresh or dried parsley flakes.

*Miracle Whip and sweet pickle relish should be adjusted to desired amounts - the amounts given are simply an estimate. :)

Enjoy!

Savory Seger Sunday: Mom's Chili

This recipe was made by my mother during the fall and winter month's as I was growing up. It's a bit of a twist on "normal" chili, but has remained my favorite until til now. I made my first batch for our family last weekend and it was GREAT! :)



Mom's Chili

Ingredients:

- 1 lb. ground beef
- 2 regular cans tomato sauce
- 2 regular cans diced tomatoes
- 1 regular can light red kidney beans (drained)
- 1 regular can dark red kidney beans (drained)
- 4 - 8 oz. macaroni
- The following to taste: parsley, garlic powder, Italian seasoning, pepper, salt
- Shredded cheddar or Parmesan cheese

Directions:

Brown ground beef in a skillet. Meanwhile, heat water for macaroni to boiling. Add macaroni. In a large stockpot, mix tomato sauce, diced tomatoes, kidney beans, and seasoning together. Cook over medium heat. Drain macaroni and beef once they are done, then add to the stockpot with other ingredients. Simmer covered for about 10 - 15 more minutes. Add cheese and serve.

*even better as leftovers for work or for the next day!

Savory Seger Sunday: Veggie Torilla Pinwheels

Veggie Tortilla Pinwheels

This appetizer is always a hit at family gatherings and I’m usually asked to make them wherever we go! With football season finally here - they would be spectacular for tailgating or just to munch on while watching the game.

Ingredients:
– package of 8-10 burrito sized flour tortillas
– 1 small can of chopped black olives
– 1 package cream cheese
– 1 package ranch salad dressing mix
– 1/2 cup chopped celery
– 1/2 cup chopped green or red bell pepper
– 1 bunch chopped green onions
– 1 tsp. red pepper flakes
– handful of chopped jalapeno peppers (optional)
– 1/4 cup chopped cooked bacon (optional)

Mix cream cheese and salad dressing mix together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker’s spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Store in refrigerator for at least two hours or until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray. Sprinkle all over with fresh or dried parsley flakes.

Makes about 30 – 40 pinwheels. Expect no leftovers. :)

Savory Seger Sunday: Broccoli Casserole

I don't know about your family, but our family tends to make the largest dinners on Sunday! I'm trying to help my friend Tricia, over at Once A Month Mom by submitting a couple side dishes for Thanksgiving recipes. (She likes to plan ahead :) So I thought I would go ahead and begin a new series here on Seger Moments for sharing our family recipes - Savory Seger Sunday. Today I'll share Grandma Good's Broccoli Casserole. This stuff is the best around and we gobble it up at every Good holiday gathering! I have begun making it for my family and to take to potlucks. When the weather turns crisp and leaves begin falling off of trees I just crave ithis casserole! I get A LOT of compliments on it too. Sorry I don't have a photo to share - but trust me, it's delicious :)

Ingredients

- 1 large bag of frozen broccoli flowerets
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 cup of minute rice (not cooked)
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 1 bag shredded cheddar cheese

Instructions

Cook broccoli and rice together according to package instructions. Meanwhile, saute celery and onion in skillet with butter until onions have started to brown. After broccoli and rice is tender, drain excess water with a colander (this step is key for a great texture!) Put broccoli & rice and celery & onion mixture into a 9x13 baking dish. Add cans of soup and stir together well. Place in oven and cook at 350 degress for approximately 30 minutes. When 10 minutes are left, pull casserole out of the oven and top with entire bag of cheddar cheese. Place back in oven and cook for remaining 10 minutes or until cheese has melted.