POTATO AND SAUSAGE SOUP
½ pound bulk Italian sausage, cooked until no longer pink
½ stick butter
1 whole onion, chopped
2 cloves garlic, minced or crushed
3 whole medium russet potatoes
1 tsp salt
1 tsp pepper
2 tsp parsley
2 & ½ tsp flour
4 cups whole milk
1 cup of carrots chopped if you wish. Note below*
Melt the butter in a large stockpot over medium low heat. Add the onion and cook,
stirring frequently until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook for 3 more minutes. Stir in sausage.
Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.
Clarisse, tripled the recipe for 10 ladies and had left over for John and her dinner.
She used 2 sticks of butter instead of 3 sticks. Use 2 lbs meat. *She put carrots in her soup. The soup was very good. I could live on that soup.
Clarisse had the best rolls ever,
They are called Great Great Grand Mammy Hot Rolls,
She wouldn’t give me the recipe as she said it was
a family secret. I loved those rolls and I wish she would
give out the secret.
Clarisse had a lot of goodies on the table,
Pickles and olives, can’t forget the October candy corn, chocolate mints,
And lots of good candy, everything was so good.
Apple Hill CakeCombine 6 cups sugar1 & ½ cup oil6 eggsadd 12 cups diced applesSift together6 cups flour3 tsp salt6 tsp cinnamon3 tsp nutmeg6 tsp sodaadd Pour into 2 cookie sheet pans and bake for 50 minutes at 350 degreesOr….For smaller Apple Hill Cake2 cups sugar½ cup oil2 eggs4 cups apples diced2 cups flour1 tsp salt2 tsp cinnamon1 tsp nutmeg2 tsp sodaPour into 9x13 and bake for 50 minutes at 350 degrees.
