Winter has arrived here! I love the change of seasons, and having snow to cover the countryside is a plus. Yes, I do like snow. | |
But of course, that means changing out the Christmas quilts for the snowman and winter quilts.
It's also the best time to be in the sewing room, making a new quilt and enjoying the view from my window.
I have collected snowmen of all kinds for years, but the ones I have made into quilts are my favorite.
Do you have a favorite seasonal quilt?
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January also means the official start of Soup Season. Here's one of our family's favorite. | |
Baked Potato Soup
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
¾ teaspoon salt
½ teaspoon pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1¼ cups (5oz) shredded Cheddar cheese, divided
1 (8 oz) carton sour cream
- Wash potatoes and prick several times with a fork. Bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins.
- Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Add potato pulp, salt, pepper, 2 tablespoons green onions, ½ cup crumbled bacon, and 1 cup cheese to saucepan. Cook until thoroughly heated. Stir in sour cream. Add extra milk, if necessary, for desired consistency. Serve with remaining green onions, bacon and ¼ cup cheese.
- Yield: 10 cups
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