cream of potato soup

Epicurious | February 1957
by Eloise Davison

1 cup diced hot cooked potatoes
2 cups milk (I use rice milk)
1 tablespoon chopped onion
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon pepper
2 sprigs parsley
1 teaspoon butter
Chopped chives

Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream

*Note: can also add in an extra cup of potatoes after pureeing. Can saute add'l onions in butter and add post-puree. Can add celery.

Read More http://www.epicurious.com/recipes/food/views/Cream-of-Potato-Soup-20105#ixzz13xhzwMYB

spinach salad with hot bacon dressing

Cooks Country - Oct 2006
Serves 4 to 6

Although most bagged spinach is supposedly washed before bagging, we have often found that some leaves remain gritty. Give the leaves a quick rinse and then dry them in a salad spinner before preparing the recipe.

8 slices thick-cut bacon , halved lengthwise and cut crosswise into 1/2-inch pieces
1 (10-ounce) bag curly-leaf spinach , stemmed and torn into bite-sized pieces
1/2 red onion , sliced thin
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1/4 cup cider vinegar
1 tablespoon Dijon mustard
3 hard-cooked eggs , peeled and quartered (optional)

1. Fry bacon in Dutch oven over medium-high heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate and pour off all but 1/4 cup bacon fat. Place spinach in large bowl next to stove.

2. Return pot to medium-high heat and cook onion, garlic, salt, pepper, and sugar until onion is softened, about 3 minutes. Working quickly, add vinegar and mustard and scrape bottom of pot with wooden spoon to loosen browned bits. Remove pot from heat, add spinach, and cover, allowing spinach to steam until just beginning to wilt, about 15 seconds.

3. Transfer steamed spinach and hot dressing to empty bowl and toss lightly with tongs. Divide salad among individual plates and garnish with reserved bacon and eggs (if using). Serve.