This will make enough for 4 servings. [prep time 20 mins, cooking time 40 mins.]

Brown in large iron skillet: 1 big Spanish onion, chopped, and up to 5 cloves of garlic, chopped. (May add diced carrots, diced celery, diced bok choy, etc.)

Cook 6 mediun sized potatoes, diced, in a quart of soup stock or water (in a large soup kettle). Add browned vegetables. Use a little of the fluid to rinse the skillet and add to the soup. Bring to a boil and lower heat to simmer for 30 minutes.

Mash with a potato masher, add salt or tamari soy sauce and fresh-ground black pepper to taste. Also add a pinch of nutmeg. Serve, garnished with parsley, scallions, and chives. [Can use carrots as a base, instead of potatoes, or equal parts of each, too.]

Turnips or rutabagas are excellent cooked in a beef broth when you cook them with carrots and potatoes, in equal parts. For example, 2 cups turnips, 2 cups carrots, and 2 cups potatoes, all diced, with the sauted onion ( I usually leave out the garlic in this mix. ).

---

Here's a really good Whoopie Pie recipe from Mrs Rolfe Richardson, Rochester, N.H., published in the Foster's Daily Democrat April 1986.

2 cups sifted all-purpose flour

1 cup sugar

5 Tblsps. Cocoa

1 tsp. baking powder

1/2 tsp. salt

1/2 cup shortening

1 cup milk

2 eggs

Mix dry ingredients. Add remaining ingredients. Mix until smooth. Drop by teaspoon onto ungreased cookie sheet. Bake at 375 degrees F until done, yet still soft.

Filling:

2 egg whites

2 cups confectioners' sugar

1 tsp vanilla

1/2 tsp salt

1/2 cup shortening

mix well, then spread on half your baked cookies and top with the other half. Makes about 2 dozen Whoopie Pies.

---

~Back to Quickbread

~Back to Front Page

Springtime

Bio page

Llamas

Hosted by www.Geocities.ws