Cookbook 2-15

“Potato Leek Soup”
(from Taste of Home)

1 1/2 c. slice leeks (use white portion only)
1/2 c. butter, divided
5 c. cubed, pealed potatoes
3/4 c. chopped celery
1 and 1/3 c. cubed carrots
1 tsp. salt, divided
2 c. water
4 T. flour
1/4 tsp pepper
4 c. milk (uses whole)
2 chicken boullion cubes

In a large dutch oven, saute the leeks and 1/4 c. butter until tender. Add potatoes, celery, carrots, 1/2 tsp. salt, and the water. Bring to a boil. Reduce heat. Cover and simmer and 20-25 minutes until the vegetables are tender. Meanwhile, in a medium sauce pan, melt the remaining butter. Stir in the flour, pepper, and the rest of the salt until it’s smooth. Gradually add the whole milk and the boullion. Bring it to a boil. Cook an stir for 2 minutes until thickened. Stir that into the vegetable. Simmer, stirring occasionally, until it’s heated through. Makes about 2 quarts. Like to top it with chopped cooked bacon, scallions, shredded cheese.

Glory, Ten Mile

Mashed potatoes are pretty basic. You just need butter, milk, salt, potatoes, and water to boil them in. But according to TikTok, you’re doing it WRONG. And one of those ingredients should be replaced.
A woman in San Antonio blew up online after she claimed that you shouldn’t boil potatoes in water . . . you should use CHICKEN STOCK instead. Or you can use beef stock depending on what type of meat you’re serving.
Other people tried it and said she’s right, they do taste better that way. She cuts it with a cup of water to dilute it, and then adds extra salt. (Or a few bouillon cubes to a full pot of water would be a cheaper way to do it.)
After that, you just do everything else like normal.
She says they’ll end up creamier and more flavorful than if you just boil them in water.

Brad’s wife adds cream cheese when mixing mashed potatoes

“Roast”

3-4 lb. roast
1/2 stick of butter
1 c. water
2 tsp. season salt
2 tsp. garlic powder
1 tsp. onion powder

Makes slits in roast and cook in oven at 325 for 4 hours or all day in a slower cooker. Add potatoes and carrots 2 hours before done.

Nelsie, Huntsville

“Chicken Nectarine Apricot Salad”

6 oz. fresh baby spinich
2 medium size nectarines, thinly sliced
2 c. cubed cooked chicken
1 c. feta cheese
1/2 c. poppy seed salad dressing
1 medium size apricot, pealed and sliced
1 c. granola, with fruit and nuts

In a large bowl, combine spinich, nectarines, chicken and cheese. Drizzle with the dressing. Toss to coat. Top with the apricot and granola. Makes 4 servings.

Flossie Glass, Edina