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Here we are at the end of the month with Recipe Roundup and you will find two soups and a dessert.
I love Pretzel Salad. A good pretzel salad, that is. Some people don’t crush the pretzels fine enough or get the gelatin firm enough and it runs under the pretzel crust and you have a whole new dish. Through my online Taste of Home subscription, I found the Pretzel Dessert. Cherry pie filling is used instead of strawberry gelatin. Give it a try.
Kroger is the setting for the Taco Soup. At least a year ago, a friend, Tom Franklin, my husband and I were shopping there on Senior Day and Tom asked me if I had a good recipe for Taco Soup. At the time I didn’t, but after researching online, I found one and I think I had it in this column.
This past Wednesday, again on Senior Day at Kroger, Martha Martin stopped me and asked if I had a good recipe for Taco Soup. She didn’t need one, she had one to share, and for those of you who like spicy food, give this one a try.
The Baked Potato Soup comes from a book “Unbelievably Gluten Free!” I have many people tell me of their celiac disease that they have or a loved one has suffered from for a significant time.
The simple thing to do is just simulate the textures and flavors of wheat with other all-natural ingredients. Sure! That is not an easy thing to do, and hopefully this recipe helps. It doesn’t include flour, which has gluten, that often is used to thicken potato soups in restaurants and at home.
The final recipe is a taco seasoning mix. Instead of a not-so-healthy mix available in groceries, this recipe is a less expensive alternative. It also has lesssodium and monosodium glutamate and is made with natural spices.
Nora Sweat, author of “Mama and Me,” is a native of HardinCounty and a retired home economics/ family and consumer science teacher. She can be reached at firstname.lastname@example.org or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.
In a large bowl, combine pretzels, sugar and butter; set aside ½ c. for topping. Press the remaining mixture into an ungreased 9-by-13-by-2-inch dish.
In another large bowl, beat the whipping topping mix, milk and vanilla on high for 4 minutes or until soft peaks form. Add cream cheese and confectioners’ sugar; beat until smooth.
Spread half over crust. Top with pie filling and remaining cream cheese mixture. Sprinkle with reserved pretzel mixture. Refrigerate overnight.
Brown and drain ground beef. Add the remainder of ingredients, all undrained. Simmer until hot and thoroughly mixed. Serve with cheddar cheese on top.
Source: Martha Martin
Baked Potato Soup
Preheat oven to 425 degrees. Rinse potatoes and pat them dry with a paper towel. Prick several times with a fork. Bake until cooked through, about 1 hour.
Place the butter or olive oil in a large heavy soup pot. Add the onion and cook over medium-low heat until it softens, 4 to 5 minutes. Turn off heat. Cut the baked potatoes in half lengthwise and scoop the cooked potato flesh into the pot with the onions. Add chicken broth and season to taste with salt and pepper. Bring to a boil over medium heat, stirring, and then reduce heat to low, cover the pot and let simmer until the potatoes are very tender and the soup is well combined, about 15 minutes. Stir in cream.
Working in batches, ladle the warm soup into a blender or food processor and puree until smooth. Return the soup to the pot and add 1 cup of the cheese. Cook, stirring over low heat until the cheese has melted, 1 to 2 minutes. The soup can be refrigerated for 2 to 3 days.
To serve, ladle the soup into bowls and garnish with the remaining 1 c. cheese and bacon and chives or parsley.
Source: “Unbelievably Gluten Free!” by Anne Byrn
Taco Seasoning Mix