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MYFAMILY’SFAVORITERECIPES

MYFAMILY’SFAVORITERECIPES

Recipe Menu

Breakfast

EggsBenedict

Lunch

CreamyPotato Soup

Dinner

BeefWellington

Click on a Picture Below to See Cooking Instructions

Beef Wellington.jpg @ Shelley. Used with permission.Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.

Eggs Benedict

Grocery List12 Eggs 4 egg yolks for preparation of the Hollandaise Sauce; and

8 eggs for poaching

Lemon Juice 3 ½ Tablespoons

Ground White Pepper 1 Pinch

Worcestershire Sauce 1/8 teaspoon

Water 1 Tablespoon… obviously not necessary to purchase this item at the store….

Butter 1 Cup of melted butter; and2 tablespoons, softened

Salt ¼ teaspoon

Distilled White Vinegar 1 teaspoon

Canadian Bacan 8 strips Canadian-style bacon

English muffins 4 split English Muffins, We prefer Thomas brand English muffins

Prep Time: 25 Minutes

Cook Time:5 Minutes

Ready in:30 Minutes

Kitchen ItemsThat You Will Need

Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.

STEP 1

• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

STEP 2

• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

STEP 3

• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.

STEP 4

• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler

STEP 5

• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.

Creamy Potato Soup

Shopping ListPork Bacon Slab Use bacon grease to cook veggies and bacon for bits

Green Onions 1 ½ Cups chopped (about 9 med size stalks)

Celery 1 ½ Cups chopped (about 4 stalks)

Ground Black Pepper & Salt

Russet Potatoes About 3 lbs of potatoes (I fill a 4 cup glass Pyrex measuring cup with peeled and chopped potatoes 2 times)

4 Tbsp margarine or butter

4.5 Cups Milk *** For a creamier soup I use 3 Cups milk and 1.5 cups of Heavy Whipping Cream

Velveeta Cheese ***optional*** I use 3 fat slices of Velveeta cheese but this is to make it more like baked potato soup versus a thinner potato soup

1 can Swanson Chicken Broth soup 14 oz can

2 cans generic Chicken Broth Soup

Approximately 8 ounce cans (store brand is usually a smaller can than Swanson)

Garlic About 2-3 garlic cloves thinly sliced and diced

Cheddar Cheese For Garnish

Prep Time: 15 Minutes

Cook Time:30 Minutes

Ready in:45 Minutes

Kitchen ItemsThat You Will Need

Misc Clipart @ Microsoft Clip Art Gallery. Used with permission.

STEP 1•Fry entire package of bacon in skillet. Place cooked bacon to side.

STEP 2•Pour all bacon grease into large saucepan. Add butter or margarine (1/2 stick) to saucepan. Turn to medium heat.•Add to saucepan the onions, celery and garlic and cook until tender.

STEP 3•When veggies are tender, add broth, pepper (1/8 tsp = 1/8 tsp) and potatoes

STEP 4•Heat to a boil and then reduce heat to low. Cover and cook 15 minutes or until potatoes are tender. Remove from heat.

STEP 5•In a separate large measuring cup, combine 3 ½ Cups Milk with 1 ½ Cups heavy whipping cream.

STEP 6•When potatoes are done (see step 5 above), pour 1/3 of potato mixture into mixer or blender and add 1/3 milk mixture. Also add one piece of bacon and slice of Velveeta cheese. Blend till smooth and pour into large saucepan.

STEP 7•Repeat step 6 - two more times until all of the potato mixture has been blended with entire milk mixture.

STEP 8•Heat potato soup on med-low for about 5 – 10 minutes and salt and pepper to taste.

Beef Wellington

Shopping ListFor the Duxelles For the Beef

White Button Mushrooms - 3 Pints (1 ½ pounds)

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed

1 pound puff pastry, thawed if using frozen

2 Shallots, peeled and roughly chopped Extra-virgin Olive Oil 2 large eggs, lightly beaten

4 cloves garlic, peeled and roughly chopped

Kosher salt and freshly ground black pepper ½ teaspoon coarse sea salt

2 Sprigs fresh thyme, leaves only 12 thin slices prosciutto Minced chives, for garnish

2 Tablespoons Unsalted Butter 6 sprigs of fresh thyme, leaves only Green Peppercorn Sauce

2 Tablespoons extra-virgin olive oil 2 Tablespoons Dijon mustard Roasted Fingerling Potatoes

Kosher salt and freshly ground black pepper Flour, for rolling out puff pastry Warm Wilted Winter Greens

Prep Time: 1 Hour

Cook Time:

6 Hours

Ready in:7 Hours

Kitchen ItemsThat You Will Need

Misc Clipart @ Microsoft Clip Art Gallery. Used with permission.

Recipe Courtesy of Tyler Florence, 2008Beef Wellington.jpg @ Shelley. Used with permission.

Recipe Courtesy of Tyler Florence, 2008Beef Wellington.jpg @ Shelley. Used with permission.

Recipe Courtesy of Tyler Florence, 2008Beef Wellington.jpg @ Shelley. Used with permission.