Another couple called us and wanted to get some folks together for a dinner party, one where we didn't have to cook or grill outside since it's been so hot. We came up with our theme: a Potato Party, using any recipes that feature potatoes. It was a success and everyone came up with some very good choices and side dishes. We ate on heavy-duty paper plates, so the clean-up was easy. Everyone brought their favorite beverage choice - how simple and fun! Here's some good recipes from our "cool" inside dinner party.
Ranch Potatoes-Twice Baked
• 4 large russet potatoes
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• 10 ounce frozen package broccoli-chopped, thawed and drained
• 1/2 cup ranch salad dressing
• 1 small sweet onion-chopped fine
• 1 Tablespoon butter
• 1 1/2 teaspoons dried parsley
1. Preheat oven to 400 degrees:
2. Poke potatoes twice with a fork before baking on a baking sheet.
3. Once potatoes have cooled slightly, slice lengthwise and carefully scoop out the flesh, leaving about 1/4 inch thick shell.
4. Put the scooped out potato into a mixing bowl and mash thoroughly, then add broccoli and dressing.
5. Saute onion in butter in a small frying pan over medium heat, then add to potato mixture and mix well.
6. Spoon mixture back into potato shells.
7. Bake at 350 degrees an additional 15 minutes, or until heated.
8. Sprinkle with parsley and salt and pepper.
For our gathering we tripled this recipe. Thanks to Candace and Jim-their dish was a very nice addition.
This original recipe serves 4.
Jen's Potato soup
This was perfect because the recipe feeds 8-10, and everyone wanted a small bowl to taste and asked for a copy of her recipe! Thanks Jennifer G.!
• 8 large potatoes-cubed
• 2 medium onions-chopped
• 3 Tablespoons butter
• 1/2 pound bacon-cooked crisp, drained and crumbled
• 3 chicken bouillon cubes
• 2 Tablespoons dried parsley
• 6 cups bottled water
• 2 cups whole milk
• 1/2 cup flour
• 1/4 cup bottled water
• 1 teaspoon salt
• 1/2 teaspoon pepper
1. Combine all ingredients except flour and 1/4 cup water, salt and pepper in a large slow cooker.
2. Cover. Cook on HIGH 6 hours, then on low 3 hours.
3. Make a paste out of flour and water and stir into soup one hour before serving.
4. Season to taste with salt and pepper.
Jen started this soup early that morning and brought the slow cooker with the soup in it, which really helped. She even brought the sturdy paper bowls and spoons which made her dish so easy to enjoy. I will be making this soup this fall.
I made two big green salads and the Mikester made Italian garlic bread. Thanks to Penny and her date for bringing several sherberts for dessert - light, delicious and NOT filling, which was perfect! And the very best part? We all stayed cool and comfortable in the house all evening!
We opened the water bill and it was just about the same as last month. I will be happy to see THAT and the electric bill get much smaller soon, as I imagine most folks are wishing for.
I have harvested many daylily seeds which are now safely stored in the fridge until I am ready to plant them as seedlings when the weather cools. I will be letting my readers know how this first adventure turns out.
Have a good week in Parker County and keep your eyes on the sky for developing rain showers.