Nick Norelli tagged me with a recipe meme. Here are the rules:
- Choose one ingredient from the previous recipe and post a recipe using this ingredient on your blog, linking back to the previous blogs that have posted a recipe.
- Then tag four new people, and we will see how it grows.
- To keep it exciting please post within a week of receiving the tag.
Nick’s recipe was for Estofado de Pollo, and I am going to take his potatoes as my bridge ingredient. Cheeseburger Chowder has always been a family favorite, but many of my church family are now hooked as well! It can be modified to suit, and works well with toppings at the table. Here goes:
- 1 lb. ground beef
- 1/2 cup chopped celery
- 2 medium potatoes, peeled and cubed
- 1/4 cup chopped onion
- 2 tbsp. green pepper, chopped
- 1 tbsp instant beef bouillon granules
- light garlic powder
- 1/2 tsp. salt
- 1 1/2 cup water
- 2 1/2 cups milk
- 3 tbsp. all-purpose flour
- 1 cup shredded cheddar (plus extra for the table, of course)
- Brown beef, draining off the fat.
- Add meat, potatoes, celery, onion, green pepper, bouillon, garlic powder, salt and water to stew pot.
- Cover and cook over medium heat until vegetables are tender; should take 15-20 minutes.
- Blend a 1/2 cup of the milk with the flour.
- Add flour/milk mixture to the pan with the rest of the milk.
- Cook, stirring, until thickened and bubbly.
- Add cheese and continue heating until it melts.
Now, this is the recipe as handed down from my mother. I always double the recipe when I make it. And I always use more cheese than the recipe says (but no guarantee how much – and it matters little since we always put more on at the table. I suggest serving with sweet tea (still hot with ice, if possible) and crusty bread, like white mountain bread or something similar.