Black Angus Potato Soup

I don't know why this is called Black Angus Potato Soup. When I think black angus I think beef, and there is no beef in this. Maybe I am missing something?? Its still good though. I promise.

Black Angus Potato Soup

4 large baking potatoes
2/3 c of butter or margarine
2/3 c of flour
6 cups of milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions, chopped
12 slices of bacon, cooked
1 1/4 c cheddar cheese, shredded
8 oz sour cream

Wash, dry, and prick potatoes with a fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut potatoes in half lengthwise and scoop out pulp. Set aside. Melt butter in heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, and 2 Tbs of green onions, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon, and cheese.

Chicken or Turkey Broccoli Hollandaise

Chicken OR Turkey Broccoli Hollandaise

Ingredients:
1 cup fresh broccoli florets
1 package (6 oz) stuffing mix
1 envelope hollandaise sauce mix
2 cups cubed chicken or turkey (I made with chicken cause thats what I had)
1 can (2.8 oz) french fried onions

Directions:
Place 1 inch of water and broccoli in a saucepan. Bring to a boil. Reduce heat, cover and simmer for 5-8 minutes or until crisp/tender. Meanwhile, prepare stuffing and sauce mixes according to package directions. spoon stuffing into a greased 11x7x2 baking dish (I just used 9x13). Top with meat. Drain broccoli, arrange over meat. Spoon sauce over top and sprinkle with onions. Bake uncovered at 325 degrees for 25-30 minutes or until heated through.