FoodBanter.com - View Single Post

Little Malice

One time on Usenet, AtM said:

<snip>

> I don't want to make french fries. Again, the main problem is cooking
> for one person, and I have a limited freezer space. Any suggestions
> and/or recipes? TIA.
>
> Sky, who thinks a serious session of KP-duty is coming up <g>

Cream of Potato soup? Clam Chowder? The leftovers are freezable,
according to DH who takes them to work for lunch. And you can leave
the peels on if you want less KP duty: ;-)

Cream of Potato Soup

5 C. potato, peeled and diced
1 medium onion, chopped
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 1/2 tsp. salt
1 T. chopped parsley

Put potatoes and onions in large kettle or dutch oven and barely
cover with cold water. Add salt, cover tightly and heat to boiling;
reduce heat and simmer for 10 minutes or until potatoes are tender.
Mash lightly, leaving larger chunks as desired. Add butter, milk,
and half & half. Reheat to scalding, remove from heat, add parsley.

Variation:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
1/4 C. reserved clam liquid
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove 3/4 C. of
cooking water. Mash potatoes lightly, leaving larger chunks as
desired. Add butter, milk, half & half, and clam liquid. Reheat to
scalding -- do NOT boil! Remove from heat, add parsley.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~