Friday, December 26, 2008

Easy Roll Ups

6 or 8 Flour tortillas
thinly sliced ham, turkey or other sandwich meat
Cream cheese - softened
leafy lettuce

Spread cream cheese thinly onto tortilla.
Add sandwich meat and lettuce.
Roll tightly and refrigerate overnight.
Cut into 1/4" slices and serve with any condiment you wish, or none.

(photo to come)

Tuesday, December 2, 2008

Loaded Crock Pot Potato Soup

Slow cooked goodness at it's best, so I'm told.


4 lbs +/- Russett potatoes - peeled, cubed
3 (14oz) cans chicken broth
1/2 lb bacon - fried crisp, crumbled (save the grease)
1 large onion - diced
2 tsp salt
1 tsp pepper
8 oz. sour cream
1 cup (at least) shredded sharp cheddar cheese
1/2 cup flour
1 cup HOT water

Combine potatoes, broth, salt, pepper and onion in crock pot. Cook on low for 8 hours, or high for 4, until potatoes are tender. Use mixer to break up the potatoes some and thicken the stock.
Add sour cream and cheese, allow it to melt as you prepare the roux.
To make the roux, heat the left over bacon grease in the frying pan you used to brown the bacon. Stir in the flour, adding some if necessary, to get almost a paste-like consistency. be careful that it doesn't brown or this will darken the soup. When it's fairly thick, add HOT water stirring briskly with a whisk. Add this to the crock pot and mix well.
Add the bacon and allow to cook on low for another 30 - 45 minutes.

Serve hot, and enjoy.

(If you like to add crackers or cornbread to soups, TRY THIS WITHOUT first.
You will probably realize you won't need them)