Advertisement If you love the fireworks (and who doesn’t?), think about contributing a few dollars to help the Skyrockers defray the cost of their spectacular show.
Karen Vick of La Crosse has been one very busy lady. Not only did she provide all of today’s recipes for Donna Kramer, but she practically wrote next week’s column by sharing a variety of quick and tasty polenta recipes for an anonymous friend!
Karen’s potato soup recipe goes together quickly and provides lots of room for variation — it can be a different soup every time you make it.
If you are looking for something special to serve guests on the Fourth of July, try one or both of the potato skin recipes. Baking the potatoes will heat up the kitchen, but if you are serving your guests outside, it should work out OK. Or, maybe you could employ the grill to both bake the potatoes and then heat the prepared skins.
When he has time, which I’m sure won’t be until after Riverfest, Mike Hayes plans to try to come up with a Tuscany tomato soup for Betty M., who says it’s “the most wonderful soup I’ve ever tasted.” Tomato soup is one of those things that either you really like or you really do not. I like it with a grilled cheese sandwich. Recently I tried a tomato-basil soup to which I added a few baby mozzarella balls. It was delicious.
More potato soup and potato skins recipes would be most welcome. And in case Mike doesn’t get to the tomato soup right away, please share any of those recipes you might have.
Alice Svec of La Crosse is looking for some simple summer salads, especially one made with green and black olives; and Spanish recipes, especially paella and tapas.
Remember, requests and responses are always welcome.
Be sure to tune in to Coulee Region Cooks, which airs from 10 to 11 a.m. Thursdays on WIZM-AM radio. Mike Hayes and his guests share recipes and tips and are always informative and entertaining. When he can catch me at my desk, Mike and I spend a few minutes during the first half of the show chatting about the upcoming Exchange. I’ll be spending an hour in the studio with Mike on Thursday, with some holiday entertaining ideas.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at: Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail: exchange@lacrossetribune.com or send a fax to (608) 782-9723.
Potato Soup
2 medium potatoes, peeled and sliced
2 medium onions, peeled and chopped
4 ribs celery, chopped
1 1/2 tablespoons butter
Boiling water
1/2 teaspoon salt
2 tablespoons butter
Whole milk, cream or half and half and/or chicken stock
Salt to taste
Paprika, optional
Dash Worcestershire sauce, optional
Crumbled bacon, diced ham, chopped cooked shrimp or sliced frankfurters, optional
Shredded Cheddar cheese, optional
Garnish: chopped parsley, chives or watercress
Saute potatoes, onions and celery in 1 1/2 tablespoons butter; add boiling water to cover. Boil until potatoes are tender or pressure cook 3 minutes at 15 pounds pressure. Put vegetables through a ricer or blender. Beat in 2 tablespoons butter. Thin to desired consistency with milk and/or broth. Season to taste; add optional ingredients as desired. Garnish with chopped parsley, chives or watercress.
Shared by Karen Vick, La Crosse
Super Skins
6 baking potatoes, baked
2 tablespoons oil
1 (15-ounce) jar Cheez Whiz, heated
1/4 cup real bacon bits
1/2 cup sour cream
1/4 cup green onion slices
Heat oven to 375 degrees. Cut baked potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shells (save centers for another use). Cut shells in half crosswise. Brush insides of shells lightly with oil; place shells, skin side down, on baking sheet. Bake 15 minutes or until golden brown. Top evenly with Cheez Whiz, bacon bits, sour cream and onion slices.
Shared by Karen Vick, La Crosse
Potato Skins
6 large baking potatoes (russet or long white)
2 teaspoons cooking oil
1 to 1 1/2 teaspoons chili powder
Several drops hot pepper sauce, to taste
8 slices regular or turkey bacon, cooked, drained and crumbled or 2/3 cup Canadian bacon, diced
1 medium tomato, finely chopped
2 tablespoons finely chopped green onion
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup sour cream, optional
Heat oven to 425 degrees. Scrub potatoes; prick with fork and bake 40 to 45 minutes, until tender. Cool. Cut each potato lengthwise into 4 wedges; scoop out centers, leaving about a 1/4-inch shell (save centers for another use). In small bowl, combine oil, chili powder and pepper sauce. Brush insides of potato shells with oil mixture. Place wedges in single layer on baking sheet; sprinkle with bacon, tomato, onion and cheese. Bake about 10 minutes, until cheese melts and wedges are heated through. Serve with sour cream if desired.
Shared by Karen Vick, La Crosse
