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Harriet's Potato Soup~

This is my very own potato soup.
I first posted this on the web in January 1998.
It is so deicious, if I do say so.
I created it in 1953.~Harriet~ Harriet's Potato Soup
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/3 cup diced celery
  • 2 tab butter or margarine
  • 2 tab all-purpose flour, or Ky Colonel seasoned flour
  • 1 quart milk
  • 2 chicken bouillion cubes
  • 2 tab minced fresh parsley
  • 1/2 teas salt
  • 1/2 teas seasoned salt
  • 1/4 teas cayenne pepper (optional)
  • 6 or 7 medium potatoes, peeled & cooked chives, shredded cheese, bacon bits (opt)

    In dutch oven or kettle, saute celery, carrot & onion in butter until tender
    Stir in flour until smooth
    Gradually add milk and stir until thickened and bubbly
    Add bouillion, parsley, salt and seasoned salt and cayenne
    Simmer for 20 minutes, stirring occasionally
    Cube half of the potatoes and mash the other half and add to soup
    Simmer for 20 minutes until potatoes are heated through
    Garnish individual servings with chives, cheese & bacon bits if desired
    Makes about 2 quarts, or 8 servings

    Baked Pepperoni~Rigatoni~

    This is so good~Harriet~
  • 8 ozs rigatoni pasta
  • 50 slices pepperoni
  • 1/2 c. parmesan cheese
  • 1/2 c. onions, chopped
  • 1/2 c. bell peppers, chopped
  • 1 tbsp. basil
  • 2 cloves garlic, minced
  • 26 ozs Spaghetti Sauce
  • 2 c. mozzarella cheese, shredded

    Preheat oven to 375.
    Layer half ingredients in 13 x 9" pan.
    Repeat layers.
    Bake for 25 minutes, or until cheese is melted and lightly browned.

    Taco Dip

  • 1 package cream cheese, softened
  • 1 jar Salsa or Picante Sauce
  • 1 bunch of green onions, diced
  • 1 bell pepper, seeded and diced
  • 1 tomato, diced
  • 1 small can of mushrooms, sliced
  • 1 small can of black olives, sliced (save a few to decorate top)
  • 1/2 C. Parmesan cheese
  • 2 C. Cheddar cheese
  • 1 bag of corn chips or tortilla chips

    Layer ingredients in the order given.
    You can use anything from a cookie sheet or cake pan to individual bowls.
    Serve with chips.

    From: AVERETT)
    Punch Bowl Cake

  • 1 pkg yellow cake mix
  • 2 sm Jello Instant vanilla pudding
  • 1 lg bowl Cool-Whip
  • 1 can crushed pineapple
  • 1 can pie filling (your choice)
  • Pecan pieces

    Bake cake as directed.
    When it cools, crumble half of it into a punch bowl.
    Mix one of the puddings as directed.
    When it is set, mix it with half of the Cool-whip.
    Pour this over the crumbled cake.
    Spread half of the pineappe over the top of this and then half of the pie filling over the pineapple.
    Top with nuts.
    Repeat this process, starting with the other half of the cake.

    From: & Karen Greene)

    my secret weapon for cheap box mix brownies...


  • 1 c. sugar
  • 5 T. butter
  • 1/3 c. milk or half & half

    Place ingredients in a saucepan and boil 1 minute.
    Add: 1 c. semi-sweet chocolate chips and stir until melted.
    With a mixer: add 1 c. powdered sugar.
    Blend until smooth, and working quickly, frost warm brownies.
    This recipe will frost a 9X13 pan of brownies.
    If you just can't resist, top with a few walnuts.

    Karen Greene

    From: McClung)

    I just love collecting recipes, I think everyone has their "specialty" that they just MUST bring- (because it just wouldn't be the same without it!)

    Mine is
    Country Club hash browns

  • 1 bag frozen shredded hash browns, thawed
  • 2 cans cream of chicken
  • 3/4 C. minced onion
  • 16 oz sour cream
  • 2 C. (or more if you like) shredded cheddar
  • Salt and pepper

    Mix, and pour into greased baking dish.
    Bake at 350* uncovered for 1-1 1/2 hours
    Till golden brown