Potato Soup with Shrimp

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 or chicken broth
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
Dill sprigs, optional 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.

Recipe courtesy of Paula Deen, The Food Network

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.

Recipe from Paula Deen, The Food Network

Cooking tips - Using Apple Cider Vinegar

Apple cider vinegar is one of those versatile ingredients that has an amazing array of uses in cooking. Not only can it be used as an effective substitute, it enriches the flavors of numerous foods, is a major ingredient in most condiments, used to tenderize meats and even adds luster to the crust of homemade bread.

Use the following apple cider vinegar cooking tips for a wide variety of uses in numerous categories:


FRUITS AND VEGETABLES

Help remove chemical spray residues and/or bugs on fruits and vegetables by soaking fruits and vegetables in water treated with apple cider vinegar (1 tablespoon per gallon) and rinse thoroughly.

Help kill bacteria on fruits and vegetables by soaking fruit and vegetables in water treated with apple cider vinegar (2 tablespoons per pint) and rinse thoroughly.

Prevent cut and peeled fruits and vegetables from browning, such as apples, pears, and potatoes, by placing the cut up pieces into an apple cider vinegar solution (1 tablespoon per gallon of water), refrigerated until ready to use.

Steamed vegetables will retain their bright colors with 1 tablespoon vinegar added to the water used for steaming instead of table salt.

Dried beans will be less gas-producing when eaten by adding vinegar to the soaking water and then add vinegar as it cooks.

Preserve left over ginger root. Peel, then slice or grate the ginger, place in a glass jar, cover with apple cider vinegar and store in the refrigerator.

Eliminate cabbage odor by adding vinegar to the cooking water.

Add a teaspoon of vinegar when cooking fruit to improve the flavor.

Add a tablespoon of vinegar to fruit gelatin to hold it firm.



EGGS

Add 1 or 2 tablespoons to the cooking water when making hard boiled eggs to prevent the whites from leaking from shell cracks.

Add 1 or 2 tablespoons in the poaching water will help the eggs keep their shape.

In baking, it is an effective substitute for eggs. Substitute 1 tablespoon for each egg needed.

When coloring Easter eggs, add 1 teaspoon with each ½ cup of hot water, then add food coloring to keep the colors bright and prevent uneven or streaky colors.



MEATS

Marinating meat in vinegar kills bacteria and tenderizes the meat. Use one-quarter cup vinegar, adding herbs to taste, for a two to three pound roast.

Tenderize very tough pieces of meat in a marinade overnight in the refrigerator.

Make your own vinegar based barbeque sauce that will add flavor and tenderize meat.

Improve the gamey flavor of wild meat by soaking the meat in a vinegar-water solution prior to cooking.

When boiling meat, add a tablespoon to the cooking water to improve flavor, texture and tenderize.

When boiling ham, add a tablespoon to the cooking water to cut the salty taste and improve flavor.

Rub vinegar on the cut end of uncooked ham to prevent mold.



FISH

Scale fish more easily by rubbing with vinegar before scaling.

Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.

Give canned fish and shrimp a freshly caught taste by soaking in a mixture of sherry and 2 tablespoons of vinegar.



BAKING

Add 1 tablespoon for every 2 1/2 cups of flour to help bread rise (reduce water amount by the same amount of vinegar used).

Add luster to the crust of homemade bread by brushing the top of the bread with vinegar two minutes before it is finished baking.

For fluffy meringue, beat 3 egg whites with a teaspoon of vinegar.

For an exceptional flaky pie crust, add 1 tablespoon vinegar to your pastry recipe.

Reduce excess sweetness and enhance the flavor of pies and other desserts by adding a teaspoon of vinegar.



MISCELLANEOUS

When making pasta, add 1 tablespoon to the cooking water to avoid adding salt and to prevent sticking.

For a fluffier rice, add a teaspoon to the cooking water.

Keep cheese soft and mold-free by wrapping it in a cloth saturated with vinegar and stored in an airtight container in the refrigerator.

Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated.

Substitute vinegar instead of lemon on fried and broiled foods.

Enhance the flavor of casseroles and pasta sauces by adding a little apple cider vinegar.

Make homemade sour cream by blending 1 cup cottage cheese, 1/4 cup skim milk and 1 teaspoon vinegar.

Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let it stand 5 minutes to thicken.

Make wine vinegar by mixing 2 tablespoons of vinegar with 1 teaspoon of dry red wine.



© Gina Alfani 2007; 2008

Hash Brown Casserole

One of my favorite places to eat breakfast is Cracker Barrel Restaurant . . . their hash brown casserole is one of the reasons (and the biscuits and gravy) . . . this recipe comes very close to that casserole!


1 can cream of chicken soup
8 oz. grated Colby cheese
1/2 cup melted butter
1 small minced onion
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns


Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

Combine soup, cheese, butter, onion, salt, and pepper in a large bowl.

Fold the frozen shredded hash browns into the mixture.

Pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes until top is browned.