HASH BROWN POTATO SOUP submitted by Sandy Lockhart, Oriole Park
Ingredients: 1 can artichoke hearts (14 oz packed in water) 1 cup mayonnaise ARTICHOKE DIP submitted by Sandy Lockhart, Oriole Park
Ingredients: 1 lb bacon 2 frozen bags of hash browns (2 lb bags - do not thaw) 1 tsp seasoned salt (optional) 1 tsp onion powder 1 tsp garlic powder 1 teaspoon black pepper 6 cups chicken broth (48 oz container) 2 cans cream of chicken soup (10 oz) (I have used one cream of chicken and one cream of mushroom) 2 cups shredded cheddar cheese (divided for use) 1 block cream cheese (8 oz) (softened to room temperature and cut into cubes) 1 cup heavy cream salt to taste sliced onions or chives for the topping is also nice
½ cup grated parmesan ½ cup shredded cheddar pinch of paprika 2 tbsp toasted breadcrumbs adding spinach is optional
Instructions: Preheat oven to 350.
Chop artichoke Hearts to the desired size and add them to the above ingredients. Bake at 350 for 30 minutes until brown or slightly puffed. Use your favorite dippables.
Instructions: A six-quart (or larger) slow cooker is needed. Cook and cut/crumble the bacon into pieces.
Pour two bags of frozen hash browns into the bottom of the slow cooker. Season with seasoning salt (optional), onion powder (I have added a few minced dried onions as well), garlic powder and black pepper. Pour in chicken broth, two cans of soups, 3/4 of the cooked crumble bacon (reserve the rest for topping when you serve it). Stir everything until well combined, then cover and cook on low for five to six hours or high for two to three hours. Stir occasionally. After cooking use a fork to check potatoes they should be fork tender. Add one cup of shredded cheese (reserve the rest for topping) and an 8 oz block of cream cheese (softened to room temperature and cut into cubes), one cup of heavy cream. Mix well then cover and cook on high for another 30-45 minutes. Stirring occasionally. At this point taste for seasoning. Add additional salt, pepper, garlic and onion powder to your taste. When ready ladle into bowls and top with remaining cheddar cheese, green onions or chives, bacon crumbles and a drop of sour cream.
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