A new year and time to get back to a usual routine. The house is quiet and I miss the families that have all returned home. It was good to see them all and missed the few that weren’t here. There were 39 at my house on the 26th.
For as long as we can remember it is traditional to dress up in costume before they can open presents. This year even the older ones were coerced to participate meaning those 26 year old and under. I don’t know what the basement looks like or where they found all the old dresses, capes, vests, hats, and anything else that could portray various characters whether Christmas oriented, literature or vocational. A box of old clothes can be quite entertaining for anyone. A little imagination can go a long way when necessary.
For a couple years now we have had soup for our meal. Dessert usually is the cookies and candy that most contribute to. This year we had potato, vegetable, chicken noodle and chili. By the time they all left there wasn’t much to divide or bring home. I encouraged them to not leave very much, even so I have been eating leftovers most of the week. Leah made the potato soup similar to this recipe below, except she diced the potatoes and used regular onions. The cheese and bacon bits may be added if desired.
Time waits for no man. It keeps on going whether we like it or not. Tomorrow may be better than today or vice versa but we need to think of all the good things we have and hope for the best. I certainly wish the best for each one. Happy New Year.
Baked Potato Soup
1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1 1/2 lbs.)
1/3 cup plus 2 Tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onion, divided
Crumbled cooked bacon, or bacon bits, optional
In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/2 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes.
Remove from heat. Stir in sour cream and 1/4 cup onions. Cover; cook over medium heat for 10-12 minutes (Do not boil). Garnish with remaining cheese, onions and bacon if desired.
Garlic-Cheese Crescent Rolls
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons butter, melted
1 1/2 teaspoons garlic powder
l teaspoon dried oregano
2 tablespoons grated Parmesan cheese
Separate crescent dough into eight triangles. Roll up from the widened side and place side down 2 inches apart on an ungreased baking sheet. Curve ends to form a crescent.
Combine the butter, garlic powder and oregano, brush over rolls. Sprinkle with cheese. Bake at 375º for 10-12 minutes or until golden brown. Serve warm.
Potato Pancakes with Apple-Cherry Chutney
Pancakes:
1 pound baking potatoes (about 2 medium)
1/2 small onion
3 egg whites
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons vegetable oil, divided
Wash and scrub potatoes; cut into chunks. Combine potatoes, onion, egg whites, flour, salt and pepper in food processor or blender; process until almost smooth.
Heat skillet over medium heat. Add l teaspoon oil. Spoon 1/3 cup batter per pancake into skillet. Cook 3 minutes on each side or until golden brown. Add l teaspoon oil with each batch. Makes 6 servings (2 pancakes each)
Apple-Cherry Chutney:
1 cup chunky applesauce
1/2 cup canned tart cherries, drained
2 tablespoons brown sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Combine all ingredients in small saucepan bring to a boil. Reduce heat; simmer 5 minutes. Serve warm.
