JANELL'S BEST BAKED POTATO SOUP

4 baked Potatoes

2/3 c Flour

¾ t Salt

4 Green Onions, chopped

12 slices Bacon, cooked & crumbled

2/3 c Butter

6 c Milk

½ t Pepper

1 ¼ c Cheddar Cheese, grated

8 oz. Sour Cream

Wash and Bake potatoes, 450 for 70 minutes. During the last 15 minutes of baking time, heat milk in microwave for aprox. 10 min. melt butter over low heat and stir in flour until smooth. Slowly whisk (I use a braun mixer) hot milk over medium heat into flour mixture until thick and bubbly, remove from heat. Cut potatoes lengthwise while still hot and scoop out the pulp into cream sauce. Add all other ingredients except sour cream and green onions. Add them just before serving. Garnish top with green onions and bacon. Makes 10 cups.

Brasilian Beans

1 lb dry beans (black or small red)
1 lb. pork stew meat

Place beans and pork stew meat in small pressure cooker (5 qt or so) fill ½ - 2/3 with water. Bring to pressure and cook for about 45-60 min over med heat. Cool immediately. (if pressure cooker is not available, soak beans and cook like you would for chili).

Heat 1 T. oil in sauce pan; add about 1 T. of Brasilian Seasoning. Once it is hot, add beans and let simmer for at least 10 minutes. Make sure the beans have plenty of water, add more if needed.

Brasilian Rice

1 T. cooking oil (not olive oil)

1 T. Brasilian Seasoning

2 c. rice

4 c. HOT water

Heat oil over med-high heat in sauce pan. Add seasoning (this will splatter a bit- have your rice ready). Add rice and toast it for about two minutes. Add hot water; turn it to med-low heat and simmer for about 20 minutes, checking it occasionaly. If it dries too fast (dry before rice is done), add more hot water, about ¼ cup, and simmer until done. This makes 4 c of rice; adjust recipe to amount needed.

Brasilian Seasoning

Brasilian Seasoning

1 Head of Garlic

1 med onion

1 Green Pepper

1 c Salt

Small amount of cilantro, if desired

Blend all ingredients in blender or food processor until pureed.

Use only about one tablespoon at a time. This goes a long way. Store in canning jar or air tight container in fridge. Because of the amount of salt (a natural preservative) it lasts indefinitely in the fridge.

This is a very versatile seasoning. You can use it on steaks, poultry, fish, ground beef etc. Rub enough seasoning to coat well and cook as normal.