| Shrimp Hotroot Soup Level of difficulty: 4 Ingredients: 4 medium potatoes, peeled and cubed into 1/2" cubes enough water to cover veggies 3 boullion cubes or 1 can liquid chicken broth (14oz.) 1 1/2 cups small, boiled shrimp (can be bought frozen & pre-cooked) 1 cup celery, minced 3/4 cup heavy cream 1 cup cubed velveeta cheese 1 tablespoon finely chopped parsley (only for color) 1 onion, minced 2-3 teaspoons garlic powder, or none if you prefer salt & pepper to taste 1 teaspoon Tobasco or pepper sauce, leave out to have a mellow soup 1 small can clam meat (6 oz. & with the juice, optional too, for a good fish flavor) 2 tablespoons butter Take a fairly large boiler, and put the butter and onions in the bottom. Turn on medium heat, and just let the butter melt. Next add the potatoes and celery. If you are using the chicken broth add it now, with the garlic, salt, clam meat, pepper sauce, parsley, boullion cubes, and shrimp. Add enough water to cover everything. Let it all come to a gentle boil, then turn down the heat so it can simmer unattended. Cook for 1 hour, stirring every 25 minutes or so, vegetables will be soft and add thickness to soup. Garnish with chopped green onions, like a potato. **you may like to add more or less seasoning, it all depends on what you like **Use leftover boiled shrimp for an appetizer or sidedish with cocktail sauce, [1/2 teaspoon horseradish to 2/3 cup ketchup] *From Lady Senna, a version of a traditional family potato soup recipe* |
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| Mole's Favorite Turnip & 'Tater Deeper 'n Ever Pie Level of difficulty: 3 Ingredients: 1 lb. peeled potatoes 1/2 lb. peeled carrots 1/2 lb. peeled turnips 2 oz.(50g) cheddar cheese, grated 3 oz. (75g) butter or margarine salt, pepper, & garlic to taste Chop all of the vegetables into 1" pieces. Put the potatoes in a pan and the turnips & carrots together in another pan. Add just enough water to cover the vegetables to each pan, cover, and let simmer until tender. (Add seasonings to taste) Next drain off the water, and add half of the butter to each pan. Mash the vegetables up to the consistency of mashed potatoes. Then take a greased pie or casserole dish and layer the vegetables in alternately, finishing with the potatoes. Roughen the top layer with a fork, and sprinkle the cheese on. Bake for 15 minutes at 350 degrees F. (or 180 C) Serve with a garden salad and pickled beets. From Randomhouse.co.uk |
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| Croissant Sandwiches Difficulty level: 2 Ingredients: Garlic & herb cream cheese (found in the deli) Thinly sliced ham or turkey Deli-thin Provalone or Swiss cheese Brown Mustard (yellow is fine though) Mayonnaise or Miracle Whip (you choose) Jumbo croissants (found in the bakery at your grocery store) Slice the croissants into halves lengthwise. Spread the cream cheese on each half along with the mayo and mustard, and then place the meat and cheese on the sandwich. Put the halves together and enjoy! |
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