This box started out like this--
An old recipe box that I found at a garage sale--it surely wasn't mine. I have no need for these things. And then the next is an 8 x 18 wrapped canvas--
As you can see, I have a heart theme going on. They look like Valentine pieces, which wasn't my intent. I just wanted to work with the three colors, and it just turned out being the hearts--but looking at it now, I know that I'm going to change these up a bit. You get a better perspective when you look at it in a photo as opposed to just looking at it in person--we'll see how they turn out. I'll post them when they're finished.
And I decided to show you another meal that I had this week after Bobbi told me she was a little disappointed that I didn't show any food last Friday. So this time, I decided to post the recipe too !!
This is creamy potato soup-yum! I got this recipe from my daughter that she got from her cooking class in high school. Like I said, I'm not really a cook, but I think most cream soups start out with the cream base, called a rue--but correct me if I'm wrong. This one doesn't, but it turns out every time. I always adjust the recipe to make more, but here's the basic recipe
6 medium potatoes, peeled and cubed
2 carrots, sliced
2 celery ribs, sliced
1 medium onion,diced
1 Tbsp. parsley, chopped or dried parsley
5 cups water
4 chicken boullion cubes
13 oz. can evaporated milk
1/4 cup butter or margarine
1/2 cup milk
3 Tbsp. flour
salt and pepper to taste
1) Combine ingredients--potatoes through bouillion cubes--cook over medium heat for 40 minutes covered or until potatoes are cooked.
2) Add evaporated milk and butter, and simmer for 20 minutes on low.
3)J Combine the 1/2 cup milk and flour and add to soup to thicken. I usually have to add more of this--just make sure you mix the milk and flour well before you add to the soup slowly.
And then just season to taste, and let stay on the stove for a couple of hours to get the flavor in.
I topped it with green onions, cheddar, and bacon pieces--very good.
Did I mention that I have a slight problem with my cholesterol? Every year, I tell the doctor--I don't understand--I really don't eat bad things. I mean look at this meal, for example--you have fresh potatoes, carrots, celery, real butter, cheddar cheese, and real bacon that I fried up myself till it was nice and crispy--so what's the problem? : )