Sunday, October 4, 2015

Linda's Potato Soup

Cook the following in 2 c water; bring to a boil & boil for 10 min. Stir so it doesnt stick.
2 c diced potatoes (I always use 3 c tho)
some shredded carrots & brroccoli (optional)
some diced onion (i think about 1/4 c)

In another Pan melt 1/4 c butter. Stir in 1/4 c flour till smooth. Stir in 2 c milk (can use some half & half). When starts to thicken, stir in 8 oz velveeta cheese till melted-or almost.  add this milk mixture to the cooked potatoes. Cook on low till combined well. Can add salt/pepper to taste

Linda's Icing

Icing for Cookies and Cakes (or to just eat out of the bowl). My husband asks me to make this icing anytime I make cookies. It's not a seasonal cookie without his mom's icing :)

1/4 c. Butter
3/4 c. Crisco
1 tsp almond flavoring
1 1/2 tsp pure vanilla (or 1 tabllespoon imitation vanilla)
4-4 1/2 c powdered sugar
1/4 c milk or however much you need to spread like you want

Mix butter & shortening- add flavorings;  add sugar 1 c. at a time, mixing well after each addition. After final sugar & milk, mix on medium high for 3-5 min till smooth & creamy & spreads well. Add milk or powdered sugar if needed.  (I use my kitchenaid mixer)  you can also add color with milk if you want