Please use the main website contact form to submit a recipe, thank you.

Fall Potato Soup & Poppy Seed Cake Dessert

Fall Potato Soup

10 -12 small new red potatoes or 4-5 medium potatoes
1 carrot grated
1 rib celery, finely chopped
1/4 onion, finely chopped
2 tbsp margarine or butter
1 tbsp bacon grease
1 tsp flour
1 14 oz can chicken broth
1 cup milk
Salt & Pepper to taste

Optional:
Shredded cheddar cheese
Chopped green onion

Steam potatoes until tender; peel and cut into bite-size pieces when cool.  Sauté carrot, onion and celery in margarine or butter until crisp tender; stir in the flour and bacon grease.  Pour chicken broth and milk into vegetables and stir until liquid is smooth.  Add potatoes and heat until ready to boil.  Top soup with shredded cheddar cheese and chopped onion.

Poppy Seed Cake Dessert

Cake
1 white cake mix
1 1/3 cup water
2 tbsp oil
3/4 cup dry poppy seed
1 package dream whip
4 egg whites

Topping
1 cup sugar
2 cups milk
2 tbsp flour
Pinch of salt
2 tbsp corn starch
1/4 cup butter or margarine
4 egg yolks
1 tsp vanilla

Preheat oven to 350 degrees.  Combine cake ingredients and mix well.  Pour into greased 9 x 13 inch cake pan and bake for 25-30 minutes.

Combine topping ingredients and cook until thickened.  Note:  You can use microwave safe bowl on high for 6-8 minutes stirring every two minutes, or use double boiler on stove top.  Once topping has thickened, set aside to cool; spread on cake once topping and cake have cooled.  Note:  Can serve with Cool Whip as well.