Most of the country is looking like winter weather will REALLY hit this weekend.

Celeste and I are setting up for ice storms in Dallas, and lots of other people in the country are facing the possibility of not being able to leave their homes for a few days. We plan to set up our greenhouse with a propane space heater to take care of our fruit trees and greenhouse plants., and bring our firewood up to the back door, besides covering our faucets and plants

We also are making sure that our pantry is stocked with milk, bread, eggs, vegetables, and other ingredients for our meals during the time we may be stuck indoors

We are stocking up for:

Beef stew, Taco soup, Tortilla soup, grilled cheese and tomato soup, chicken and dumplings, sandwiches, baked potatoes, vegetable soup, French onion soup with meatballs and mashed potatoes, pennywise potatoes, shepherd’s pie, and chicken pot pie.

All of these recipes are available on the website maddogandcelesterecipes.blog

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Pineapple Upside Down Cake

Ingredients

1lb      Chicken livers

1/2C   Softened butter

1         Minced onion

2T       Fresh parsley, minced

1/4t     Nutmeg

1/4t     Allspice

2t        Dry mustard

Salt

Pepper

2T       Cognac

Process

Wash and dry the chicken livers

Melt half the butter in a skillet and sauté the onions until soft

Add the chicken livers and season with salt and pepper

Sauté until the livers are just pink inside, turning often

Puree the livers in a blender a few at a time with the liquid in the skillet and put into a bowl

Mix all the seasonings – parsley, nutmeg, mustard, allspice, cognac, the rest of the butter and salt and pepper to taste.

Put in a terrine and chill thoroughly or freeze for up to 30 days

                                                                                                 3 Servings

Ingredients

2 Rashers     Bacon

Grease          From bacon

1                    Russet potato

1/3                 Onion diced

1 2/3C           Milk

1/3C              Heavy cream

1T                 Chopped basil

10                  Shrimp peeled and deveined

1/3T              Cayenne

1                    Lime (Garnish)

2                    Ears corn

1/4C              Olive oil for marinade

Process

Combine 1/4C oil, basil, salt, and pepper in a bowl

Refrigerate 30 minutes

Grill the shrimp on skewers and serve on the side

Cook bacon and set aside. Reserve the grease

Sauté onions in bacon grease on Medium heat

Add potatoes and cook 2 minutes

Add milk and cream and bring to a boil on Medium High

Reduce heat to Medium Low

Simmer until potatoes are tender (10 minutes)

Add corn and bacon

Cook 5 minutes

Transfer 1C to bowl and blend until smooth with immersion blender

Return to soup

Add Cayenne, salt, and pepper

Garnish with lime

Serve the grilled shrimp on the side