Courtesy of Culinary Instructor Debbie Uhrig. See Christy Keirn’s girlfriend getaway story!
GOLDEN POTATO SOUP
4 cups chopped Yukon Gold potatoes, skins on
1 small sweet onion, chopped
3 stalks celery, chopped
2-3 garlic cloves, minced
4 cups chicken stock
4-6 slices Petit Jean Hickory bacon
1 tablespoon reserved bacon drippings
1 teaspoon salt
1/2 teaspoon ground white pepper
8 ounces sour cream
1/4 pound Muenster cheese or Farmer’s cheese
2 cups milk or cream
Thickening:
3/4 cup milk
3 tablespoons cornstarch
2 tablespoons butter
Garnish:
Green onion, cheddar cheese, and/or bacon
Cook bacon, reserving drippings. Drain bacon and lay aside for garnish. Saute the celery and onion in 1 tablespoon of reserved bacon drippings until tender. Add the garlic just before removing from the heat; drain. In a saucepan, add the potatoes to the stock, cooking until tender. With a potato masher, crush the potatoes 2-3 times, just enough to break them up. Add the celery and onion mixture along with the salt, pepper, sour cream and cheese. With a spoon and/or whisk, blend until smooth and cheese is melted. Gradually pour in the 2 cups of milk. Slowly heat, watching to make sure the soup is heating but never comes to a boil. As the soup warms, stir together 3/4 cup milk with 3 tablespoons of cornstarch. Whisk or shake until smooth. Stir into soup to thicken. Add 2 tablespoons of butter. Garnish soup with sprinkles of bacon, cheddar cheese, and/or green onion.
HAM SLIDERS
Two 9 x 13 baking pans
Vegetable spray
1 1/2 pounds deli shaved ham
12 slices cheddar cheese
24 Silver Dollar rolls or 12 large buns
Filling Spread:
2 tablespoons butter
1 tablespoon flour
8 teaspoons pineapple-apricot jam
Topping:
1 stick butter
4 tablespoons brown sugar
4 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
Poppy seeds
Begin with the filling. Melt butter and stir flour into the mixture, then add jam and blend well. Spray each 9 x 13 pan with vegetable spray. Cut the Silver Dollar rolls in half. On one side only, spread 1 teaspoon of the filling. Lay a half slice of cheese and a nice amount of ham on each sandwich. Place 12 sandwiches in each 9 x 13 pan. At this stage, it is possible to cover the sandwiches tightly and refrigerate. Just before baking, prepare the topping. Melt the butter and stir in the brown sugar, mustard, and Worcestershire sauce. Using a pastry brush, coat the top of each roll. Lastly, sprinkle poppy seeds across the top of the rolls. Bake at 350 for approximately 20-25 minutes.
JEZEBEL SAUCE
10-ounce jar of pineapple or apricot jam
10-ounce jar of apple jelly
2 tablespoons prepared horseradish
1/3 cup Dijon mustard
Fresh cracked pepper
Stir all ingredients together. May be refrigerated up to two weeks, but best when used after 2-3 days.
CRANBERRY CRISP COOKIES
3/4 cup sugar
1/4 cup packed brown sugar
3/4 cup butter
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 cups quick cooking oats, not instant
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup flour
3/4 cup dried cranberries
6 ounces white chips
1/4 cup chopped English walnuts
Cream the sugars and butter, and then begin incorporating all other ingredients. This will be a rather dry cookie dough. Using a cookie scoop, place on parchment paper and bake at 350 for 10-12 minutes. Cookies are done when they are slightly golden brown in color.
Sugar substitutes can be used in this recipe. Use a scant 1/2 cup of Splenda in place of the sugar. Increase the butter a bit and add a tad more baking soda. With Splenda, the cookies rise rather high. They will crumble more easily as well, so handle carefully.
SILVER DOLLAR CITY GINGER COOKIES
Makes 3 dozen
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon giner
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup sugar (additional 1/4 cup sugar, set aside)
3/4 cup shortening
2 tablespoons molasses
1 large egg
In mixing bowl, sift flour, soda, spices, and salt. In a second mixing bowl, cream shortening and 1 cup of sugar until fluffy. Add the molasses and egg. Beat the mixture for one minute. Add the flour mixture and mix at low speed until combined. Shape the dough into 1 1/2-inch balls, then roll in the remaining 1/4 cup sugar on a small plate. Arrange the balls of dough 3 inches apart on a greased cookie sheet, or on a sheet lined with parchment paper. Bake at 350 for 15 minutes or until light brown on the bottom. Transfer to a cooling rack.
M! Feb/Mar 2012
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