In her notes in the intro to the cookbook, Mamie says they experimented with various oils, margarines, etc. They universally used Imperial Margarine where margarine was called for, Crisco oil when any oil was called for, especially in their pie crust. They even experimented with commercial products but found those to be superior to the commercial items.
Cream of Potato Soup with Bread Bowls
1/2 cup Imperial Margarine
1/2 cup flour
4 cups potatoes-cubed and cooked
1/2 cup diced onion
4 chicken flavored bouillon cubes
6 strips of bacon cooked and crumbled
1 tsp. salt
1/2 tsp. pepper or more to taste
In a large soup kettle or Dutch oven, melt the margarine. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add cooked potato cubes and onions. Bring to a boil, stirring constantly. Add bouillon cubes, crumbled bacon, salt and pepper. Reduce heat and simmer for 10 minutes. This soup may thicken while it simmers so you can add more milk to achieve the desired consistency.
For a richer variation of this soup add:
1-1/4 cups shredded cheddar cheese
1 cup sour cream
Add this at the stage when it simmers for 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~
Bread Bowl for Soup
In the deli, we bought the bread bowls already prepared. However, this can be a home prepared substitute.
2 loaves of Rhodes Bread Dough, thawed but still cold
1 egg, beaten
Cut loaves in half and form 4 smooth balls. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and 1/2 Tbsp. water mixed. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350º for 25 minutes or until golden brown. Let cool and slice off top. Hollow out bread and fill with your desired soup, stew or chili. Makes 4 bowls.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi T" <tigger63755@charter.net>
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