Butternut Squash Soup

If this doesn't warm you up nothing will.  Kim's favorite soup is butternut squash and here is the recipe for you to enjoy.

INGREDIENTS:
1 peeled, seeded and chopped butternut squash
1 peeleed and quartered onion
1 peeled and quartered baking potato
1 quart of chicken broth
1/2 to 1 cup of whole milk

PREPARATION:
Preheat your over to 400 degrees.  Then, in a 9 X 13 inch baking dish, toss the butternut squash, onion and baking potato with 2 tablespoons of extra-vigfin olive oit to coat; season with salt and pepper.
Bake this until tender which normally takes around 45 minutes to 1 hour.  After it is baked transfer the vegetables and any juices to a large soup pot and add the chicken broth bringing it to a simmer over medium-high heat.
Remove from the heat and, using an immersion blender, puree untl smooth.  Stir in the milk according to the thickness you prefer and season with just a little bit more salt and pepper.

That's it.  Simple to prepare, great to eat and oh how warm your tummy will be when you finish eating this wonderfully rich and creamy soup delight.

Quick, Simple and Crispy Potato Pancakes

Image by churl via Flickr

Try these extra-crispy skillet-sized potato pancakes for breakfast, brunch or supper. They're delicious and everyone will be asking for more.

INGREDIENTS:
2 medium sized Russet potatoes
2 tablespoons of salad oil or olive oil
2 tablespoons of butter
1 teaspoons of seasoned salt
1/4 teaspoon of pepper
1/4 cup of sour cream, optional Parsley sprigs or sliced green onion

PREPARATION:
Put 1 tablespoon of each of the oil and butter in a 6 to 8 inch frying pan with non-stick finish. Set over medium heat to melt the butter.
Add shredded potato. With a fork, press the potato into a compact, even layer that covers the bottom of the pan. Cover and cook over medium heat for about 5 minutes.
Uncover and continue cooking over medium heat until the bottom is well browned, about 15 minutes. Sprinkle with salt and pepper.
Slide the pancake out onto the lid of the pan or a large plate. Put the remaining oil and butter into the pan. Once the butter melts, invert the pancake back down into the pan.
While it is cooking press down with a fork to compact until bottom is well browned. Sprinkle with salt and pepper.
Slide the pancake out onto a warm plate. Cut into wedges to serve.
If you'd like you can top each wedge with sour cream. Garnish with parsley springs or green onion.

Now, yell up the stairs that breakfast is ready and back up cause they'll all come running for this tasty treat.

Steve and Kim

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THE WORLD'S BEST POTATO WEDGES

Image by rockYOface via Flickr

These tasty golden wedges of potatoes, seasoned with herbs and cheese, are an old family favorite. Easy to make and economical as well. Give this one a try. You'll keep coming back for more, we guarantee it.

INGREDIENTS:
6 medium sized potatoes
Water enough to cover the potatoes while boiling
A dash of salt
3 tablespoons of oil
1/2 teaspoons of salt
A dash of black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon of dried thyme leaves
A dash of cayenne pepper
1/3 cup grated Parmesan cheese
2 tablespoons of Cheddar cheese

PREPARATION:
Scrub unpeeled potatoes well and cut each potato in half lengthwise. Then, cut into even wedges.
Boil potato wedges for 5 minutes in salted water. Drain and pat dry.
Spread the wedges in a single layer on a lightly greased baking sheet.
Sprinkle with oil, spices and herbs.
Sprinkle with cheese.
Bake at 425 degrees for about 15 minutes.
Once the cheese is melted bake for another 10-12 minutes or until potatoes are golden brown.
Serve as a snack or with pork chops, chicken, meat loaf or hamburgers.

**If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenevr possible, try to eat the skins. They provide valuable nutrients.

Steve and Kim

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This potato salad includes eggs, celery and relish and should be served warm. "

SOUTHERN POTATO SALAD:

INGREDIENTS:

* 4 potatoes
* 4 eggs
* 1/2 stalk celery, chopped
* 1/4 cup sweet relish
* 1 clove garlic, minced
* 2 tablespoons prepared mustard
* 1/2 cup mayonnaise
* salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Fast, simple and great to serve at your next picnic or family gathering. They'll just love it ya'll

Happy Eating
Steve and Kim