"I'm not a glutton - I'm an explorer of food."
- Erma Bombeck

Wednesday, November 2, 2011

Baked Potato Soup

Even though I haven't posted in ages, I've still been eating. So I thought I'd pop on quick and share a delicious fall recipe with you - Baked Potato Soup. This is not your mama's potato soup - thin and brothy with sliced hotdogs. Mine is thick, rich, filling, has no meat and no fat. Well, 4 outta 5 ain't bad. See what you think!

2 extra large baking potatoes
3/4 C. butter
3/4 C. flour
3 tsp. salt
3 tsp. Wyler's chicken bouillon crystals
1 tsp. dried chives
1 tsp. dried onion flakes
3/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 C. 2% milk, warmed

Bake potatoes at 400° for an hour, or until done. While still warm, remove skins and discard. Mash both potatoes, one into small pieces and the other into large pieces. In large kettle, melt butter; add flour, whisk together and let cook 2 minutes. Whisk in remaining ingredients along with the milk and cook over medium heat until thickened and bubbly. Add potatoes, stir well and remove from heat. Serve with cooked, crumbled bacon and chives.

Tuesday, March 22, 2011

Cherry Rice Salad

Do you ever go to a church potluck and instantly know who brought what? Or whose dish that casserole is in? I have been treated to this delicious salad since the early days of my marriage, thanks to one very sweet lady in our church. It's "her" salad, and a church function just wouldn't be complete without it. Once the first spoonful is gone, the rice just seems so pearly white! I hope you like this recipe as much as I do!

1 C. raw rice, cooked (not Minute Rice)
1/4 C. sugar
1 tsp. almond extract
8 oz. Cool Whip
1 can cherry pie filling

Mix hot cooked rice with sugar and almond extract; cool. Stir in Cool Whip and place in serving bowl. Top with pie filling and chill.