Cheesy Ham and Potato Chowder

 This recipe is probably the one that started it all for me.  I submitted it to WPSX-TV in State College, PA in 1997.  The recipe was selected and I appeared on television for the first time on September 6, 1997 demonstrating how to make this dish.  Over the years, this has become a favorite with many of my viewers.  Autumn is the perfect time for savory soups.  I hope you will try this recipe.

Ingredients:

3-4 medium russet potatoes
1 c. cooking liquid from the potatoes
1 c. diced onions
3 T. butter
3 T. flour
3 c. milk
2 c. chopped cooked ham
2 c. cubed Velveeta cheese (any American cheese can be substituted, but I prefer Velveeta)
white pepper, to taste
chopped parsley
1 t. bouquet garni (from Penzey's spices) - this spice is a combination of rosemary, thyme, oregano, basil, dill, marjoram, sage, and tarragon

 

Peel potatoes and cut into 1-inch cubes.  Place in a saucepan with cold water.  Cook until tender; drain and reserve 1 cup of liquid.

 

In a soup pot or dutch oven, melt butter and sauté onions until they are transparent (do not brown).  Sprinkle flour over onions and stir until the flour is absorbed.

 

 

 
Slowly add milk and reserved cooking liquid from the potatoes; cook until thickened.  Add cheese a little at a time, stirring constantly, until melted.  Add cooked potatoes and ham and gently stir until heated through.  Garnish with chopped parsley.

Apricot Apple Pecan Dumplings

Swedish Chef Exclusive!  Here is a perfect Autumn dessert.

Pastry (one crust pie):
2 c. all-purpose flour
2/3 c. shortening
pinch of salt
5-7 T. ice water (depending on humidity, you may need to add more water to bring together in a ball - add water gradually)

 

 

Combine ingredients and pat into a disc.  Cover in plastic wrap and place in refrigerator for 30 minutes.

Prepare 4 medium apples (I used Macintosh):  Peel skins and core (I increased the size of the hole to accommodate more of the filling.

Place in a bowl of acidulated water (water with lemon juice).  This will keep the apples from turning brown while you roll out the pastry.


Filling:

Cut up ¼ c. dried apricots.  I used scissors sprayed with Pam.

 

Finely chop ¼ c. pecans and add to apricots.  Add 3 T. brown sugar and 1 t. cinnamon.  Mix with a fork.

Remove dough from refrigerator and place on a floured surface (I roll my pastry between sheets of waxed paper and plastic wrap to keep the dough from getting tough).  Roll dough into a rectangle (10x15 in.) about ¼ inch thickness.  Cut into 4 equal squares with a knife or pastry cutter (reserve scrap for decoration).

Remove apples from water, and dry with a paper towel.

Place each apple in the center of a pastry square.  Fill the center of each apple with the apricot, pecan and sugar mixture; pack tightly.

Bring the opposite corners of each pastry up over the apple, and pinch.  Repeat remaining sides and crimp edges to keep the apple completely covered.

Use remaining pastry for decoration (see leaf example).

Place dumplings in a greased baking dish (I used individual dishes).  Refrigerate dumplings while preparing syrup.


Syrup:

 

In a saucepan, add ½ white sugar, ½ c. white corn syrup, 1 c. water, ¼ t. cinnamon, and 2 T. butter.  Bring to a boil and boil for 3 minutes; remove from heat.

Remove dumplings from refrigerator.  Using a baster, place syrup in the bottom of the baking dish(es).

Place dumplings in preheated oven (425º) and bake for 40 minutes, basting 2-3 times while baking.  Remove from oven and serve hot or cold with whipped cream or ice cream.

Five Cup Salad

This is an old recipe but I am posting it because it is rather inexpensive to make, simple to prepare and a perfect dish to take to a pot luck dinner.  Please note: in the photos for this demonstration, I doubled the ingredients.



 Ingredients:

8oz. can chunk pineapple in natural juice
11oz. can mandarin oranges
1 c. miniature marshmallows
1 c. flake coconut
1 c. sour cream

Drain pineapple and oranges.

Place pineapple and orange in bowl and add marshmallows, coconut and sour cream.

Fold gently to combine.  Place in a serving dish and chill before serving.