Creamy Asparagus Soup Recipe

Creamy Asparagus Soup Recipe

This recipe is one that I found in one of my vintage cookbooks.  I am a huge fan of asparagus, as well as soup, and this is a great combination. The recipe comes from a booklet called, “The Good Provider’s Cook Book.” The book promotes the use of evaporated milk in recipes and it was published by the Borden’s company, makers of evaporated milk. I couldn’t find a publication date on the book but during my research I found that it was published in 1948.        Print Recipe!     White Sauce Recipe Ingredients 3 TBLS butter 3 TBLS flour 1/2 tsp salt 1/8 tsp pepper 2 cups Borden’s Evaporated Milk 2 cups water 2 cups vegetable puree made from the discarded asparagus stalks* Melt the butter in a double boiler, then add flour, salt, and pepper. Stir until well blended. In a separate bowl, combine the evaporated milk and water. Slowly add the combination to the double boiler, then stir until it thickens. Continue cooking mixture for 15 more minutes, stirring occasionally. After fifteen minutes, add the puree. Increase temperature to bring contents up to the boiling point. Use a utensil to prevent a skin from forming on the surface, but don’t let it boil. It is done just before it boils. *Vegetable puree is not commonly used anymore. It was something cooks did (and some still do) to use the outside leaves and other course parts of a vegetable. I found a website that does an excellent job of explaining how to make vegetable puree here. Or, you can substitute baby food, such as carrots, if you don’t want to be...
Baked Sweet Potato Recipe

Baked Sweet Potato Recipe

Sweet potatoes are one of my absolute favorite vegetables to eat, so it just seemed natural that I would find a baked sweet potato recipe.  This is one that my family enjoys as much as I do. Well, not my youngest daughter, but she’s the poster child of a finicky eater… It is important that you wash the sweet potatoes before you cook them.  This will remove any dirt or bacteria that may be on the surface of them.        Print Recipe!     Baked Sweet Potato Recipe Summary: These baked sweet potato sticks or rounds are a wonderful side dish for steak or pork.   Ingredients: 8 sweet potatoes, cut into 1/4″ rounds or wedges 1 tablespoon olive oil 1/2 teaspoon paprika (see alternatives in Notes below) Instructions: Preheat oven to 400 degrees. Lightly grease a baking sheet (you can also use a pizza stone, but do not grease it). Combine the olive oil and paprika in a large bowl. Add sweet potato rounds or wedges, then use your hands to coat each piece with the oil/spice mixture. Transfer the potato pieces onto the prepared baking sheet. Bake for 40 minutes, or until done. Variations: Alternatives to paprika: A mixture of garlic powder, chili powder, salt, and pepper (omit the chili powder if you don’t like spicy food) A mixture of basil, garlic powder, and parmesan cheese Preparation time: 15 minute(s) Cooking time: 40 minute(s) Number of servings (yield): 8 Sweet potatoes are nutritious and delicious.  I hope your family enjoys this baked sweet potato recipe as much as mine...
Roasted Potato Recipe

Roasted Potato Recipe

I am excited to start cooking, but am beginning by easing myself in with a roasted potato recipe.  Perhaps you thought I’d start out by doing an entire meal.  Nope, that is much too intimidating to me.  I’m starting small, with this side dish, while my husband creates the main dish.  He is grilling out some food while I do the potatoes and steam some brussel sprouts.  Learning how to cook will come after many small victories for me. I just checked the video I took and see that I’m wearing my Cheshire Cat hat.  Oops!  I forgot to take it off first…  We were at the pool and I had it on to keep my eyes shaded.  Oh, well. As for this recipe, I picked it from one of my many cookbooks called “Roasting” by Barbara Kafka.  This is a book I’ve had for ages and don’t think I’ve ever used.  It cooks food at very high temps (I cooked the potatoes in the oven at 500 degrees). After cooking the potatoes for 15 minutes, I stirred them and added garlic cloves. The curious part about this step is that the cloves are left covered in their natural covering. That seems strange to me, but I suppose it will roast the garlic. The book doesn’t talk about what we are supposed to do with the garlic after it is cooked.        Print Recipe!     Roasted Potato Recipe Summary: This is a delicious side dish of roasted potatoes! Everyone in my family loved them, and getting us all to agree on anything is very difficult. Ingredients: 3 pounds red...

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