Make your own free website on Tripod.com
  

Home of Nancy's Recipes

                   *  Exported from  MasterCook  *

                        Roasted Garlic-Potato Soup

Recipe By     : Cooking Light, May 1995, page 98
Serving Size  : 7    Preparation Time :0:15
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      whole         garlic heads
   2                    bacon slices -- diced
   1      cup           diced onion
   1      cup           diced carrot
   2      cloves        garlic -- minced
   6      cups          diced baking potato -- (2 pounds)
   4      cups          low-salt chicken broth
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1                    bay leaf
   1      cup           2% low-fat milk
     1/4  cup           chopped fresh parsley

Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.

Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and saute 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.

Combine garlic pulp and 2 cups  potato mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley. Yield: 7 servings (serving size: 1 cup).

                   - - - - - - - - - - - - - - - - - -

                    *  Exported from  MasterCook  *

                          Triple Chocolate Cake

Recipe By     : Kit
Serving Size  : 12   Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           devil's food cake mix
   1      pkg           instant chocolate pudding mix  (small)
   1      pkg           chocolate chips (12 oz)
   1 1/4  cups          water
     1/4  cup           oil
   2                    eggs

Preheat oven to 350F.  Combine all ingredients in an ungreased 9x13 pan. Mix thoroughly.  Bake for 40-45 minutes.  When cool, dust top with powdered sugar.

                   - - - - - - - - - - - - - - - - - -

NOTES : Good served warm with a dollop of whipped cream.
 
 


 

 If you have comments or suggestions, email us at
devriesb@vianet.ca

These country graphics courtesy of:


 

Webpage designed and maintained by Leilani Devries