Jan. 9, 2009

Recipes

PREP TIME       20 Min. COOK TIME      25 Min. READY IN         45 Min.       INGREDIENTS     * 3 1/2 cups peeled and diced potatoes     * 1/3 cup diced celery     * 1/3 cup finely chopped onion     * 3/4 cup diced cooked ham     * 3 1/4 cups water     * 2 tablespoons chicken bouillon granules     * 1/2 teaspoon salt, or to taste     * 1 teaspoon ground white or black pepper, or to taste     * 5 tablespoons butter     * 5 tablespoons all-purpose flour     * 2 cups milk    DIRECTIONS    1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.    2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.    3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Marsh Mellows INGREDIENTS: 1 cup confectioners' sugar for dusting 2 cups white sugar 1 tablespoon light corn syrup 1 1/4 cups water, divided 4 tablespoons unflavored gelatin 2 egg whites 1 teaspoon vanilla extract DIRECTIONS: 1.     Dust a 9x9 inch square dish generously with confectioners' sugar. 2.     In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

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