Today's Recipe:
baked potato soup, beef brisket and buttermilk pound cake

Baked Potato Soup

4 - 5 baking potatoes
2 cups water
1 quart milk
1/2 cup celery
1/4 cup butter
1/2 cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice down the center and scoop the pulp out of each potato and add to celery and water. Add milk. butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour cream.

Beef Brisket

3 lb brisket
3 oz frozen Lemonade concentrate mix
1 package Onion Soup Mix
1 bottle Heinz Chili Sauce or your preference
1 package fresh mushrooms

Place brisket and mushrooms in heavy duty foil. Mix the rest of the ingredients and pour over the meat & shrooms. Seal foil COMPLETELY and put in baking dish. Place in cold oven. Turn temperature to 300 degrees. Cook at least 3-4 hours. Remove meat, slice, and return to sauce in oven for 30 minutes. Serve over egg noodles. This recipe from Lisa, visit her home page Home Biz Affliates

Buttermilk Pound Cake

2 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 pound butter
2 cups sugar
4 egg yolks
2/3 cup buttermilk
1 and 1/2 tsp. lemon extract
4 egg whites

Preheat oven to 350 degrees. Mix flour, baking soda and salt together in a bowl and set aside. Cream together butter and sugar in another bowl. Beat in the egg yolks one at a time. Add 1/2 cup of the flour mixture and, when well mixed, beat in 3 Tbsp. of the buttermilk. Repeat until flour and buttermilk are used up, beating well after each addition. Stir the lemon extract into the batter. In a separate bowl, beat the egg whites until they form stiff peaks. Gently but thoroughly combine the egg whites with the batter. Pour batter into a well-greased 10-inch tube cake pan. Bake in 350-degree oven for about one hour or until a knife inserted into the cake comes out clean. Let the cake cool in the pan for about 5 minutes and then turn it upside down on a serving platter or rack and gently lift up the pan to free the cake. You can sprinkle Confectioner’s sugar on the cake if you like.

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