Ingredients:
5 medium potatoes, diced
3 medium onions, diced
5 cups water
1 tablespoon parsley
1 stalk celery, diced
1 teaspoon salt
Black pepper, to taste
4 cups chicken broth
4 to 5 tablespoons butter
1 (13-ounce) can evaporated milk
Directions:
In a slow cooker, combine potatoes, onions, water, parsley, celery, salt,
pepper, chicken broth and butter. Cook until done — on low heat, 10 to 12 hours,
or on high heat, 3 to 4 hours.
When done, add milk and reheat.
Serve plain or put mixture in blender for a smoother soup. Reheat if
necessary.
Garnish each serving with a dollop of sour cream and chives, if desired.
Makes 8 servings.
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Another summer classic, the pi
Ingredients:
1 pkg (14 oz) caramels
1/4 C butter, cubed
2 T water
5 C Miniature Pretzels
1 Jar (18 oz) Chunky Peanut butter
26 oz Milk Chocolate Candy Coating
Directions:
In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Speed one side of each pretzel with 1 tsp peanut butter; top with 1/2 tsp caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave-safe bowl, melt candy coating. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set
Ingredients:
1 C Pecans(pieces)
1 C Peanuts (roasted)
1 C Pretzels(broken)
1 C Coconut (toasted)
2 C Kellogg’s
