The weekend we have awaited for the last four months is quickly approaching. My daughter will dance in the Nutcracker, but in the mean time the kids have various performances around town.
The weather has been cool this week and what better to comfort you on a cold evening than a bowl of warm creamy soup. I never follow a recipe for soup, but add as I go to get the desired taste and texture. This soup was no different.
Cheesy Potato Soup
6-8 medium potato
3-4 chopped scallions
2 cans chicken broth
1 can cheese soup
1 can milk
1/2 can sour cream
Garnish- sour cream, grated cheese, bacon
Wash potatoes, peel, dice and cook by boiling in water. Once potatoes are cooked, drain in a colander. Mash half of potatoes with a hand mixer. Place all ingredients in a crock pot. Cook on high for one hour and change temperature to low setting. Cook on low for two-three hours. Serve and garnish with desired toppings.
Thank goodness my family only eats turkey once as we make our way from house to house during the Thanksgiving holidays, but some eat it over and over again. Over the years I have tried various recipes with the turkey leftovers. One of my favorite ways to eat leftover turkey is on a sandwich. My inspiration for this recipe was a panini I tried at Panera Bread. This isn't just any sandwich, but my favorite panini. I used one of my favorite ingredients- dijon horseradish mustard.
Turkey Panini
One small jar of marinated artichokes
3 tablespoons of Hellman's mayonnaise
1 teasoon dijon horserasish mustard
one sliced tomato
a handful of wilted seasoned spinach or 1/2 cup cooked spinach
turkey, thinly sliced
swiss cheese slices
favorite bread slices
butter
Drain marinated artichokes and reserve liquid to make salad dressing. Using a food processor chop artichokes. Add the spinach and continue to process. Finally, add mayonnaise and mustard and process a few seconds. Spread the artichoke/spinach/mayo spread on the slices of bread. Top with turkey, tomato slices and swiss cheese. Heat a griddle and melt 1/2 tablespoon butter per sandwich. Place sandwich on griddle and cook until cheese melts. Serve. The artichoke/spinach/mayo mixture should make about three sandwiches.
Several years ago my mother started making a tangy marinated coleslaw. Since that time the slaw has become a favorite to serve with all types of pork. It is a must have with hotdogs as well as ham. The tangy slaw is very different from the creamy version we have grown to enjoy. This slaw is also delicious on a bun with your favorite BBQ.
Marinated Coleslaw
3/4 cup vegetable oil
1 cup sugar
1 cup cider vinegar
1 tsp salt
1 tsp dry mustard
1/2 tsp celery seed
1/4 tsp tumeric (this will stain your clothing-be careful)
1 large bag of shredded cabbage
1 large onion, diced finely
1 large bell pepper, chopped
1/2 cup sweet pickle cubes
1/2 cup shredded carrots
In a saucepan, mix first 7 ingredients. Bring to a boil and pour over remaining ingredients. Marinate in the refrigerator for at least one day. This slaw will keep for one week. Serves 8.
Do you have go to ingredients you find yourself trying in many recipes. I have a few I find myself using over and over. Here are three of my favorites:
1. Dijon Horseradish Mustard
*use as an ingredient in vinagrette dressings
*combine with mayonnaise to add a kick to potato
salad
*combine with soy sauce and butter to use when
stir-frying veggies
*combine with ham gravy and serve over ham
2. Ranch dressing packet or italian dressing packet
*add to mashed potatoes, potato salad
*add to sour cream (ranch)
*add to dough when making homemade rolls
*add to cream soups
3. Honey
*add to plain yogurt along with fruit
*add to oatmeal to sweeten
*combine with melted butter and drizzle over
fresh baked bread
A trip to the river on Thanksgiving Day.
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