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Posted on 29 September 2011 by KWBG

Baked Potato Soup by CK
Makes:  8 servings
Slow Cook:  3 hours on high or 6 hours on low
3 1/2 pounds of potatoes, peeled and cut into pieces
1 small red pepper seeded and chopped
1 10oz package of frozen broccoli
4 cups chicken broth
1/3 cup half and half
1/3 cup sour cream
1 tablespoon cornstarch
Salt and pepper to taste
4 scallions trimmed and thinly sliced
4 slices bacon cooked and crumbled
Combine potatoes, red pepper and broccoli and chicken broth in slow cooker.  Cover and cook 3 hours on high or 6 hours on low.
After the 3 or 6 hours- in small bowl stir together half and half, cornstarch, and sour cream, and salt and pepper.  Remove cover of crockpot, and slightly mash potatoes.  Stir in half and half mixture , scallions and bacon.






Taco Bake by BDM
Combine: ¾ c flour
½ c corn meal
1 T sugar
½ t salt
¾ c very warm milk
3 T corn oil
1 egg
2 pkgs rapid rise yeast
Pour batter into a pre-sprayed 9 inch pie pan. 
Brown 1 lb ground beef and drain. Stir in 1 pkg taco seasoning mix, pour on top of batter.
Pour 1 c salsa evenly over meat. Sprinkle with 1 c shredded Mexican style cheese and 1 c corn chips partially crushed.
Put in cold oven, set temperature at 350˚ Bake for 30 minutes or until done.


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