Friday, February 9, 2007
New recipes I tried...
I made these two recipes the other night and they were good - especially the potato wedges. The only thing different that I would do with the soup is not use the chicken bouillon cubes. They just didn't do the trick for flavor - I would use the crystals instead.
I also did not make the house seasoning - just sprinkled the seasonings in the cornbread mix.
Potato Soup with Shrimp
Paula Deen
1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.
Cook's Note: If you don't have access to shrimp, use corn.
Oven-Fried Potato Wedges
3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/2 teaspoon House Seasoning, recipe follows
1/8 teaspoon black pepper
2 cups cornbread dressing mix
Preheat the oven to 375 degrees F.
Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
• Post a Comment
Friday, February 9, 2007 - Untitled Comment
 Posted by farmgal35
I bet my girls would like the potato soup and shrimp. they love potato soup and they love shrimp. I think I will try and make this for them. thanks for posting it. sheryl
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Friday, February 9, 2007 - Untitled Comment
 Posted by HeMarriedMedusa
Dear Julia,
Both of these recipes sound awesome. I never thought of using shrimp in a chowder type soup. It sounds scrumptious. I also definitely want to try those potato wedges. Hopefully potato prices will go down soon around here, I've already got the stuffing mix. Thanks for sharing. Sincerely, Brenda
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Friday, February 9, 2007 - Untitled Comment
 Posted by blurose
Those sound so yummy - I am going to try them out. I think I will sub out the corn for the shrimp tho. Don't ya just love Paula Deen?
Thanks for sharing!
Blessings, Jeanette
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Friday, February 9, 2007 - Good food, good books!
 Posted by mywinterpeople
I love the Little House on the Prarie books and have a good set of them to pass on. Your recipes look scrumptious and I definitly want to try the potatoes (my husband will love them!) Thank you for generously sharing, and I too love the new look! Blessings, Sharon
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