PREPARING HOT MEALS

Thick Soup: Ham and Potato Soup

Ingredients for one serving;

Bacon, cut into 1 inch pieces ½ strips
Onion, diced ¼ cup
Carrot, diced ¼ cup
Celery, diced ¼ cup
Flour ¾ tablespoons
Ham, cooked and cubed ½ cups
Potato, diced ½
Fresh thyme ¼ teaspoon
Black pepper ¼ teaspoon
Bay leaf ½
Heavy cream ½ cups

Preparation;
1. In a 6-quart (5.7 litters) Dutch oven, cook bacon over medium- high heat until fat is rendered
out and the pieces begin to get crispy.
2. Add onion, carrots, and celery, and cooked until just tender, about 3 minutes.
3. Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
4. Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the
roux/vegetable mix.
5. Add the chicken stock and bay leaves.
6. Cover and bring to boil. Then reduce heat to medium-low and cook covered for 25-30
minutes.
7. Removed bay leaves and stir in cream. Return to a simmer and serve.
8. ENJOY!
Maine Course Poultry: Chicken Steak

Ingredients for one serving;

Boneless of any part of the chicken 1 ½
Salt, to taste
Pepper, to taste
Soy sauce ½ cup

Preparation;
1. Season chicken parts with salt and pepper to marinate.
2. Heat oil in a grill pan.
3. Cooked to Medium flame
4. Cook for 8-10 minutes on each side.

Brown Sauce: Gravy

Ingredients;

Butter 1 tablespoon
Black pepper, to taste
Salt, to taste
Chicken broth
Corn flour 2 tablespoon

Preparation;

1. Melt the butter in a pot to medium-low heat.

2. Add the chicken broth and wait to boil.
3. Add black pepper and salt to taste.
4. Add the corn flour (with mixed in water).
5. ENJOY!
Side Dish Vegetable: Butter Glazed Carrots and Green Beans

Ingredients;

Carrots, julienne cuts ½

Green beans, julienne cuts ½
Butter 1 tablespoon
Salt, to taste
Black pepper, to taste

Preparation;

1. Peel and sliced the carrots into julienne cuts.

2. Trim and slice the green beans.
3. Boil water in a pan and steam the vegetables.
4. After about 4 minutes check if the vegetables are tender.
5. In a separate pan add butter and then add the stream vegetables.
6. Add black pepper and salt to taste.
7. Cook for 3 minutes until veggies are well glazed in butter.
8. Serve and Enjoy!

Side Dish Starch: Creamiest Mashed Potatoes

Ingredients for one serving;

Gold Potato 1lb

Salt, plus more to taste
Unsalted butter, 1 stick, melted 1/8 cup
Heavy Cream ¼ cup
Fresh rosemary ½ springs
Garlic, crushed ¼ head
 Butter for serving
Chives, finely chopped, for serving.

Preparation;

1. On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold
water after peeling to prevent discoloration.
2. Dice the potatoes into 1inch (2cm) cubes.
3. Add the potatoes to a large pot of cold water, along the salt. Bring to a soft boil over
high heat, then reduce the heat to low and simmer for about 12 minutes, until the
potatoes are fork tender.
4. Transfer the potatoes to a large bowl and mash with a potato masher.
5. Add melted butter and stir to incorporate, then season with salt to taste.
6. Gradually add the cream mixture to the potatoes, little at a time, stirring until fully
incorporated.
7. And sprinkle with chives, or gravy if desired.
8. Serve warm and Enjoy!

PREPARING COLD MEALS

Canapes