Stuart Andersons Black Angus Baked Potato Soup Recipes

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP

Steps:

• Melt butter on medium heat.
• Add onion and saute for 2 minutes, being careful not to brown the onions.
• Sprinkle flour over the onions and cook about 5 minutes, stirring often.
• Gradually add chicken broth.
• Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
• Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
• Stir in half& half; heat through.
• Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

STUART ANDERSON'S BLACK ANGUS COLESLAW

Steps:

• Combine water, vinegar and sugar until sugar is dissolved.
• Add cabbage to the mixture.
• Toss thoroughly.
• Marinate for at least an hour.
• Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
• To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
• Toss drained cabbage with some of the dressing.
• Serve on plates lined with lettuce leaves.

BLACK ANGUS POTATO SOUP

Steps:

• Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half length wise and scoop out pulp; set aside. You can throw away the skins or use them for something else.
• Melt butter in heavy sauce pan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly.
• Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
• Add potato pulp, salt, pepper, 2 teaspoons green onion, half the bacon and 1 cup cheese.
• Cook until thoroughly heated. Stir in sour cream. Add extra milk if needed for desired consistency.
• Serve with remaining green onions, bacon and cheese.

BLACK ANGUS POTATOES AU GRATIN

Steps:

• Boil potatoes in lightly salted water until tender.
• Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
• Preheat oven to 350 degrees.
• Melt butter in medium saucepan and whisk in flour until mixture is smooth.
• Gradually add hot milk, whisking constantly.
• Stir in cheeses and continue cooking, whisking, until cheeses are melted.
• Season to taste with salt and pepper.
• Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
• Bake 20 minutes.
• Place under broiler just until brown and bubbly; serve immediately.

BLACK ANGUS POTATO SOUP

Steps:

• Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins!
• Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
• Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream.
• Add extra milk if necessary for desired consistency.
• Serve with remaining green onions, bacon and cheese.