Leaky Cabbage Potato Stoup

The last night of Spring Break. So sad. All these meals and not one picture of all the new desserts made! Normally when I come to visit family I make a new dessert for every night there and one extra to have during the day. Can't believe it as the desserts were all new cookies, too. There was sprinkle shortbread, soft chocolate chip, and dark chocolate walnut (cocoa not chips). It is a good thing pictures of the new meals, like Cabbage Sausage Potato Soup, were taken otherwise my time would have been wasted. Not! There were three batches of cookies and repeat carrot cake.

Modifications Made:
Sausage was the leftover five links from the pasta. Today, however, the sausage was thee links of regular and two hot working . Five link of sausage according to the package weight 19 ounces, not one pound.

Not seeming like an Italian dish but more German, seasonings were modified to 1 teaspoon fennel and 1 teaspoon of caraway along with salt and pepper.

Scaled for Likability: Good
Too many leeks. Leeks are mild in flavor and should have when cooked faded into the background of flavors. Not be front and center. Leek quantities were not adjusted so I am thinking the excess leek flavorings came from these leeks being very large in stature. Next time, leeks would be adjusted to one maybe one and half.

Not enough stock. Six cups sounds like a tremendous amount until all of the ingredients are mixed together. Another two to three cups of broth were needed to make this into a soup. If, however, this recipe was served in a bread bowl, it would have been good thick.

Next time, the recipe will have a few modifications. Less sausage, maybe two or three links, double the carrots and celery, smaller cabbage and potato pieces, and served with bread. Cause every good soup needs a bread even when the soup is a stoup.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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