Food Stamps Cooking Club: Sheila Went to Idaho?

August 16th, 2010 by admin Leave a reply »

Sheila was responsible for the famed "Ben Bowl" we received so joyously. Now Sheila has traveled to Canada. AND IDAHO.

Sheila is another of our faithful Food Stamps Cooking Club members.  She’s been vacationing and eating well and wisely in the process.

Always eager to lend a helping hand to our Club Members, Sheila has offered this recipe on a post card she picked up in, as you might expect, Idaho!  Mother Connie jumped all over this because of the great crop of taters The Normanator has produced in this year’s garden.  And, not surprisingly, has put HER spin on this tasty dish.

IDAHO BAKED POTATO SOUP 

*Mother Connie says this translates as “comfort food!”


2/3 cup butter

2/3 cup all-purpose flour

7 cups milk

4 large potatoes, baked, peeled and cubed-approx 4 cups

4 green onions, sliced

12 bacon strips, cooked and crumbled

1 ¼ cups shredded cheddar cheese

1 cup sour cream

¾ teaspoon salt

½ teaspoon pepper

In large soup kettle, melt butter.  Stir in flour; heat and stir until smooth.  Gradually add milk, stirring constantly until thickened.  Add potatoes and onions.  Bring to a boil, stirring constantly.  Reduce heat; simmer for 10 minutes.  Add remaining ingredients; stir until cheese is melted.  Serve immediately.  Yield:  8 to 10 servings.

***Mother Connie, in her quest to be thrifty, used 3 cups of potatoes and 1 cup of shredded sautéed zucchini.  Also, not having green onions, white onions from the garden were substituted.

Remember the Foccacia bread recipe we shared recently?  The leftover bread we had was cut into cubes, drizzled with olive oil and parked in the oven to toast.  That made for lovely, yummy croutons and we felt as if we were attending a feast!  We had a salad with Swiss Chard and tomatoes from the oven.  What a great meal!

Thank you, Sheila.

Users of EBT cards provided by WIC or SNAP; Angel Food Ministries users; those who frequent food pantries or use food commodities can appreciate the value and cost effectiveness of this soup, even in warm weather.  If you garden, if you have taters and no meat you could make this sans bacon and have a very nourishing meal.  For those who watch their food budgets closely; for those who yearn for comfort food-this is a wonderful menu item.

Your cards and emails and comments are priceless to us.  Thank you SO MUCH for your participation in this effort to help folks stretch their food dollars.

Connie Baum
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6 comments

  1. sheila davis says:

    MMMMMMmmmm! My mouth is watering all over AGAIN! Love to all, Sheila

  2. Sandra in MO says:

    This sounds very yummy! What a great meal it would make with a salad and some fresh rolls/bread. Mmm…

  3. Well, Sheila, if you can get to Idaho, you could surely make your way to our place for soup, conversation and maybe an afternoon of paper dolls. What say YOU?

    Hugs
    Mother Connie

  4. Oh, you are SO RIGHT, Sandra! And I’m thinking that tomato sammies would go well with the tater soup! Oh, and tall glasses of iced tea!

    Sounds like a lunch date! Let’s make it happen!

    Hugs
    Mother Connie

  5. Marilyn says:

    For soups like this, creating it with a child or a friend is blessed sharing. And, any little bits of veggies left from meals (I used to make soup or omelet every Friday with bits [souvenirs] of all the week’s meals) just add flavor and nutrients. The main recipe makes it what it is. The aroma makes it inviting to irresistible! just enjoy–year round!

  6. I love your “blessed sharing” because it’s so true. When we share food or eat a meal with others we are blessed by sharing. Good point, Marilyn.

    Food Stamps Members do not waste food. This is a classic example of how not to waste food and be creative, well nourished in body and soul and BLESSED.

    Your comment has been a blessing to all of us, Marilyn. Hurry back!

    Hugs,
    Mother Connie