Famous Recipes - A few for ya

Sweet Potato and Blue Cheese Soup

This is a very delicious and elegant soup. Don't be put off by the name of it, the ingredients work perfectly together. A nice way to start a special holiday dinner.

2 lbs sweet potatoes, peeled and cut into chunks 6 cups of water 3 packets of chicken bouillon 2 Tablespoons fresh lemon juice 4 ounces of blue cheese, crumbled salt and pepper to taste cream for garnish toasted walnuts for garnish

In a medium soup pot, cook sweet potatoes in water with bouillon until tender. Drain, reserving cooking liquid. Cool slightly and puree in blender with cooking water. Return puree to stove, stir in lemon juice, blue cheese, and salt and pepper to taste. Simmer gently 10 minutes until cheese is melted. Do not allow to boil. Ladle into serving bowls and garnish each with a few drizzles of cream and walnuts. Yield: 4 - 6 servings.

This recipe originally appeared in the Pen-Pal Forum on July 28, 2004, and it caught my eye because, as a resident of the Peach State, I'm always on the lookout for peach recipes. Thanks to Stacie Wheeler for sending in what has become my favorite recipe for peach cobbler. Here is what she wrote:

There's nothing more comforting to me at the end of a summer's day than a bowl of warm peach cobbler with vanilla ice cream. Here is my new favorite cobbler recipe, an adaptation from one I found a few weeks ago at a recipe site online. Apples may be substituted for the peaches, if you prefer apple cobbler, and regular all-purpose flour may be used in place of the whole wheat flour if you'd like a lighter crust.

Homestyle Peach Cobbler

1/2 cup butter, melted 4-5 cups fresh peaches, peeled, pitted, and sliced 2 tsp. lemon juice 3 Tbs. white sugar + 1 cup white sugar, separated 1/4 tsp. salt 1 tsp. baking powder 1 cup whole wheat flour 1 tsp. ground cinnamon 1/2 cup milk 1 tsp. vanilla

Preheat oven to 350F (175C). Pour butter in the bottom of a large casserole or 9x13 inch pan. In a bowl, toss the peaches with lemon juice. Add 3 tablespoons sugar and toss again to coat. Pour into pan. In a mixing bowl, combine remaining ingredients and stir gently. Spoon batter over the peaches. Bake for 45 minutes in the preheated oven, or until the cobbler is bubbly and the top is golden brown. Serve warm or cold.

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It doesn't necessarily take a full day of cooking to make a hearty and healthy vegetable soup, as this recipe demonstrates.

Quick Vegetable Soup

3 Tbs (45 ml) olive oil 3 large carrots, chopped 1/2 large head of green cabbage, thinly sliced 1 medium onion, chopped 2-3 stalks celery, chopped 2 Tbs (30 ml) chopped fresh rosemary, or 1 Tbs (15 ml) dried 4-6 cups (1-1.5 L) chicken, beef, or vegetable stock 28 oz (785 g) canned tomatoes with their liquid Salt and freshly ground pepper to taste Freshly grated Parmesan cheese

Heat the olive oil in a large pot over moderate heat and saute the carrots, cabbage, onion, celery, and rosemary until tender, about 10 minutes. Add the stock and the tomatoes with their liquid, bring to a boil, reduce the heat and simmer covered for 30 minutes. Serve with Parmesan cheese for the diners to add at the table. Serves 4 to 6.

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There is something about artichokes that literally makes my mouth water just thinking about them, so naturally I had to find a place for them in our "Eclectic Epicurean" menu. This soup is delicious served hot or cold, and only takes about 15 minutes to make.

Cream of Artichoke Soup

3 Tbs (45 ml) butter 1 shallot, finely chopped 2 Tbs (30 ml) flour 4 cups (1 L) chicken stock 2 lbs (900 g) artichoke bottoms, drained if using canned, thawed if using frozen 1 cup (250 ml) half-and-half, cream, or milk Salt and freshly ground pepper to taste

Melt the butter in a large saucepan over moderate heat and saute the chopped shallot for 2 minutes. Add the flour and cook 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently. Chop the artichoke bottoms coarsely and puree them in an electric blender or food processor, adding a little of the chicken stock if necessary. Add the artichoke puree to the soup and stir. Season with salt and pepper. Serve hot or chilled. Serves 4 to 6.

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Zucchini Carrot Casserole

1/2 cup butter 4 zucchini about 6 - 8 inches long 1 cup grated carrot 1 cup chopped onion 10 oz cream of mushroom soup 1/2 cup light cream or milk 1 tsp instant chicken bullion powder 1 cup bread stuff crumbs 1/2 tsp salt 1/4 tsp pepper 2 Tbs butter 1/2 cup bread stuff crumbs

Melt first amount of butter in frying pan. Slice unpeeled zucchini 1/2 inch thick. Saute zucchini slices, onion, and carrot until tender. This will not need to be done in batches. Add more butter if necessary. Stir in soup, cream, bullion powder, first amount of crumbs, salt and pepper. Transfer to baking dish. Melt remaining butter in small saucepan. Stir in remaining crumbs. Scatter over top. Bake uncovered in 350 C oven for about 25 minutes. Serves 8.

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Corn Casserole

Add in the order given, and mix well after each addition:

2 eggs 1 box Jiffy corn muffin mix 1 can creamed corn 1 can whole kernel corn 8 oz. sour cream 1 stick melted butter

Baked in greased 3-quart casserole at 350F for 45 minutes or until set in the middle. Let stand at least 15 minutes before serving.

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A family meal just isn't complete without this recipe for strawberry gelatin salad.

Strawberry Jell-O Salad

1 (6 oz.) box strawberry Jell-O 2 (10 oz. each) frozen strawberries, undrained 1 small can crushed pineapple, undrained 12 or 16 oz. sour cream 2 c. boiling water

Add Jell-O to boiling water, stirring until dissolved. Add frozen strawberries, stirring until strawberries are broken apart. Add pineapple. Pour 1/2 of jell mixture into oblong glass dish or decorative bowl. Refrigerate until set. Spread sour cream over jell mixture. Carefully pour remaining jell mixture over sour cream layer. Refrigerate until set.

I have used whole strawberries without any sugar added, sliced them, added Splenda and then also used sugar-free Jell-O to make it diabetic friendly.

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Hang Town Fry

Bacon or side pork Fresh, shelled oysters, small is better Cream Eggs, beaten Bread Crumbs Butter Parsley, chopped Salt and Pepper

Fry the bacon slowly so it doesn't shrink and the grease and brown bits are not burned. Meanwhile, soak the oysters in the cream. When the bacon is done, drain the bacon on paper towels. Take the pan off the stove, and then drain most of the grease from the frying pan into a bowl. Add a bit of butter to the pan, so there is enough grease and butter to fry the oysters and scrambled eggs. Drain the oysters, discard the cream, dip them in the beaten egg, then the crumbs, and lay them out on a pan. When the oysters are all fixed, beat enough eggs to make a nice scramble. Fry the oysters in the pan over medium heat turning as little as possible. When they are getting firm, almost done, pour the eggs over them. Cook slowly so the eggs set gently. You will have to turn the eggs and oysters over gently with a spatula to keep the oysters intact. Don't stir because it tears the oysters and breading. Just before the eggs are done, still have some runny places, add a handful of parsley and as much bacon as you want. You can cut up the bacon or leave it in big pieces. Add salt and pepper to taste. Finish cooking until the eggs are your favorite scrambled egg consistency. If you are doing this for a big group, it's better to use several frying pans.

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