Once again it was "Soup Saturday" at our house.
Spicy Potato Soup is a great recipe for a meal from the pantry.
The recipe came from "Taste of Home" magazine years ago.
1 lb. ground beef
4 cups cubed peeled potatoes
1 small onion diced
3 cans (8 oz) tomato sauce
4 cups water (I don't use that much water.
I usually just fill the tomato sauce cans.)
*2 tsp salt (I don't add this much)
*1 1/2 tsp pepper (Adjust to taste)
1/2 - 1 tsp hot pepper sauce
I add Tony Chachere's Creole Seasoning.
*As the seasoning is loaded with salt and spices,
I cut back on the salt and pepper called for in the recipe.
Tabasco is my favorite pepper sauce.
Love the flavor.
Bring to a boil.
Reduce heat and simmer 1 hour or until potatoes are tender and the sauce thickens. Enjoy with crackers or corn bread.
I tried a new "mix" Saturday.
Carnation Lemon Bread.
It had this cute little can of Carnation milk in the box.
Included in the package was a yummy lemon glaze.
I thought the bread looked really pretty on my new 75% off Rosanna Botanical Holiday plates that I picked up at Tuesday Morning last week.