Thursday, December 30, 2010

Best Cream of Potato Soup

1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon ground cayenne pepper
1/4 teaspoon chicken bouillon powder
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

So I modify this recipe a bit. One I use skim milk and it is fine. I don't have allspice, or celery seed and it is fine without those. I always add one or 2 more potatoes which makes it less creamy but my Idaho boys love potatoes better anyways. I also always add some sort of meat. Like tonight I put the ham hock in there from christmas dinner. It just adds a little more flavor. I've done bacon before too with bacon
submitted by Anna White

Wednesday, December 22, 2010

Recipes from Susan

I love soup! Especially when it's cold outside. So I'm sending you 3 of my favorite Recipes:


- Makes a large Crock Pot Full!
Brown 1 to 2 lbs hamburger with 1 large chopped onion.
Drain & add 1 package of Taco Seasoning.
Put in large Crock Pot & add:
1 can kidney beans
1 can corn
1 can green beans
1 can tomato sauce
1 can tomatoes
2 cups water
You can simmer all day in crock pot or you can eat as soon as it's hot.
Serve over Frito's & then sprinkle cheddar cheese on top!
Love - Susan Workman

Pizza Soup

Bring to Boil:
3 cups (2 cans) Chicken Broth
3/4 cup Water
Add & Boil for 6 minutes:
8 oz. Cheese Tortellini (fresh - not the dried kind. If you use the dried kind, you will need to double your Chicken Broth & water)
Add & Heat Through:
4 oz. chopped pepperoni
1 can diced tomatoes
1/2 can sliced olives
Serve soup into bowls & top with Shredded Mozzarella Cheese.

Submitted by Susan Workman

Cheese Soup

Serves: 6 to 8 people
3 cup chopped Potatoes
1 tsp. Salt
1 cup Water
1 1/2 cups Milk
1/2 cup Celery (sliced)
2 Tbsp Flour
1/2 cup Carrots (sliced)
1/2 lb. Velveeta Cheese
1/4 cup chopped onion cut into 1 inch squares
1 tsp. Parsley Flakes
1 chicken bouillon cube
In a large sauce pan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube & seasonings; mix well. Cover & simmer for 15-20 minutes, until veggies are tender. Gradually add flour to milk, mixing until well-blended. Add milk mixture to vegetables & cook until thickened. Add Velveeta, stir until melted.(I always double this sometimes quadruple it!)

Submitted by Susan Workman

Monday, December 20, 2010

Quote of the Day

"Let us remember that the Christmas heart is a giving heart, a wide–open–heart that thinks of others first. The birth of the baby Jesus stands as the most significant event in all history, because it has meant the pouring into a sick world the healing medicine of love which has transformed all manner of hearts for almost two thousand years... Underneath all the bulging bundles is this beating Christmas heart." -- George Matthew Adams in The Christmas Heart.

Monday, December 13, 2010

Basic Play Clay Recipe

1 cup flour

1 tbsp. vegetable oil

1 cup water

1/2 cup salt

2 tsp. cream of tartar

Heat, stirring constantly, until ball forms. Knead. Store in airtight container or plastic bag. Makes about 4 portions.