__________________________________________________ C REAMY POTATO SOUP Shirley Noe __________________________________________________ 6 cups peeled & diced potatoes 1/3 cup all purpose flour 1-1/2 cups yellow onion chopped 2-1/2 cups milk 1-1/4 cups peeled & diced carrots 1/2 cup sour cream 1 cup diced celery 2 (14 oz can) low sodium chicken broth Salt & Pepper to taste 1/3 cup butter DIRECTIONS: Combine potatoes, carrots, celery, & onions with chicken broth in a large stock pot. Season with Salt & pepper. Bring to boil, reduce to med heat. Cook 15 - 20 mins. In another sauce pan melt butter & flour, whisk together constantly over med heat. Add milk slowly. When thickened add to potato mixture. Cook over low heat about 10 mins. Add sour cream & mix well. Serve in bowls. Add toppings: cheese, ham, bacon, green onion ___________________________________________________ C OLE SLAW Dee Hall Duke ___________________________________________________ 10 oz shredded cabbage 1/4 cup shredded carrots 1/2 cup mayonnaise 1/4 cup craisins 1/4 to 1/3 cup honey 1/4 cup buttermilk 1/4 cup milk 1 tsp vinegar 2 T lemon juice DIRECTIONS: Put veggies in a bowl that seals. Add the other ingredients, stir & put the top on and shake it up. Make ahead & keep in the refrigerator for dinner time. ___________________________________________________ C ORN CHOWDER Stacey Earle ___________________________________________________ 4 slices bacon diced 4 T flour 1 large onion diced 1/2 cup water 1 large potato diced Salt & Pepper to taste 2 cups water 1 large can evaporated milk 2 cans whole kernel corn or fresh DIRECTIONS: In a large soup pot, cook bacon until just brown. Add onion until clear. Add potatoes & 2 cups water and cook for 20 mins or until potatoes are done. Add can corn. Remove from heat. Mix flour in 1/2 cup water to make paste and slowly stir into chowder. Pour in evaporated milk. Return to stove and bring to boil until hot. Note: if using fresh corn, add when you add potatoes. ___________________________________________________ A UNTIE CAROL’S CRANBERRY SALAD Carol D. Moore Hunter ___________________________________________________ 1/2 lb raw cranberries 1 cup sugar 1 cup drained crushed pineapple 2 cups mini marshmallows 1/2 cup pecans 1 pkg dream whipped cream DIRECTIONS: Grind cranberries & mix with everything but cream. Let stand for 15 mins. Whip the cream & fold into cranberry mixture. Let stand 2 hours or overnight in refrigerator. 1/2 tsp salt
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