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Recipes from the Front Porch

Sweet Slaw -??: From the IE
Ingredients:	Directions:
10-12 cups shredded cabbage, or about one pound one small carrot, shredded, (and you might not need but half a carrot.) 1-2 tsp.of celery seed 1 tsp. salt (I don't usually use salt but figured most people do) 2 T vinegar 1/2 cup sugar and 1/2 cup of mayonnaise.	Mix the cabbage and carrots. (This can be mixed in a bowl but can also be mixed in a one gallon zip lock bag. It makes it easier to mix up if you don't like to get your fingers in it, but I do.) add celery seed, salt, vinegar,and mayonnaise. That's all there is to it. Mix it up and put in the fridge. It's better after it is chilled and the juices are all mingled.

Greek-Style Pasta Salad -Carole : From the IE
Ingredients:	Directions:
8 oz. bow tie pasta (or whatever shape you prefer) 1 med. cucumber, cut into chunks 1/4 cup chopped onion 1/4 cup sliced olives 1/8 cup olive oil 1/4 c lemon juice 1 Tbs. fresh oregano or 1 tsp. dried 1 Tbs. fresh mint or 1/2 tsp. dried 1/4 tsp. pepper 2 - 6oz cans of water packed tuna 1 cup crumbled feta and a tomato or two	Cook the pasta add remaining ingredients and toss Chill and serve with french bread.

Potato Soup -??: From the IE
Ingredients:	Directions:
1 med. spud per person to be served (cut into small chunks) 1 onion, cut into sm pieces 1 tsp salt water 2% milk butter fresh, ground pepper, to taste dill, to taste grated cheddar cheese, to taste several strips of cooked bacon, crumbled	In a large pot, combine potatoes and onion. Add some water (not too much) and salt. Simmer over medium till tender. Drain off most of the water. You may want to mash the spuds a bit if they seem too big. Add milk and some butter also lots of freshly ground black pepper. Heat till steaming but not boiling You also might add dill, dried or fresh and/or grated cheddar cheese and/or bacon

Baked Potato Soup -Melissa: From the IE

Ingredients:

Directions:

8 slices of bacon fried crisp,retain drippings
1 c. diced yellow onion
2/3 c flour
6 c. chicken broth
4 c. diced peeled baked potato
2 c. heavy cream
1/4 c.chopped fresh parsley
1 1/2 tsp. garlic powder
1 1/2 tsp. dried basil
1 1/2 tsp. tabasco
1 1/2 tsp. coarse black pepper
1 c. grated cheddar cheese
1/3 c. diced green onion

Chop bacon.
Set aside.
Cook onions in drippings over medium high heat until transparent.
Add flour stirring to prevent lumps.
Cook 3 to 5 minutes until mixture just begins to turn golden.
Add broth(it helps if it's warm)
gradually,stirring constantly with whisk until thickened.
Reduce heat to simmer then add potatoes,cream,
bacon,parsley,garlic,basil,tabasco and black pepper.
Simmer 10 minutes.
DO NOT BOIL.
Add cheese and green onion.
Stir till cheese melts.
(This can be made ahead up to point of adding cheese and onion.)
To reheat the soup it must be done very slowly and gently
.Being careful not to boil.
And then add the cheese and green onion.
Of course if there is any leftover it reheats beautifully.

Here's a recipe for the *best* one I've ever tasted,it always gets rave reviews!