COUNTRY BAKED POTATO SOUP

Ingredients
4 large Russett Baking Potato's
2/3 cup Butter
1/2 cup All-Purpose Flour
2 teaspoons Salt
1 tablespoon White Pepper
8 cups Milk
1 cup Sour Cream
1/4 cup thinly sliced green onions
1/2 pound Bacon cooked and crumbled
1 cup shredded cheese for topping


Preparation
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese.



Sunday Pot Roast

Ingredients

3 tablespoons olive oil
1 4-pound rump roast, boned
3 medium onions, coarsely chopped
2 tablespoons Hungarian sweet paprika
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cloves garlic, crushed
2 cup red wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef broth
2 pounds new potatoes, scrubbed
8 carrots, cut into 1-1/2-inch-thick pieces
Coarse salt to taste
Freshly ground black pepper to taste


PreparationHeat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender).

Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side.