The Richmond Register

Recipes

December 11, 2013

Winter chill means it’s soup time in Kentucky

RICHMOND — I love the winter months because I can try some new and different soups. I use the crock pot for most of all my soups. Here are some recipes you might like to try.



Baked potato soup

INGREDIENTS:

4 large baked potatoes

3 Tbsp margarine

2/3 cup of flour

3 cups of milk

3 cups of half and half cream

1/4 tsp salt

1/2 tsp pepper

4 green onions, chopped

4 slices of bacon fried and patted dry, crumbled

1 1/2 cups cheddar cheese

3/4 cup sour cream

DIRECTIONS:

Cut potatoes in half. Scoop out pulp and put in a small bowl.

Melt margarine in a large kettle. Add flour. Slowly pour in milk and half and half cream. Continue to stir until smooth, thickened and bubbly. Stir in potato pulp, salt, pepper, and three quarters of the onions, bacon and cheese. Cook until heated. Stir in sour cream.

Place in slow cooker set on low. Top with remaining onions, bacon, and cheese. Serve straight to the table from the cooker.

My mother in law made the most unusual item to add to her potato soup. She called it Riddles. Take one raw egg and whip flour into the egg till it slowly drops off the end of a fork into whatever potato soup recipe. It makes into a small noodle type item.

My kids still to this day love Nannie’s Riddles soup.

One time when I was visiting my husband’s home in Pennsylvania, he told me not to eat the white stuff in a dish on the table. He told me it was frog eggs that his mom had gathered from their pond. It really did look like eggs from a pond. Many years later I discovered it was large-size tapioca.



Jeanette Jones’ famous chile

INGREDIENTS:

1 can of tomato soup

3 tablespoons chili powder

1 can of kidney beans

1 lb ground beef

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