Thursday, February 25, 2010
Potato Soup and Bean Cakes
My mom dared me to post these. Tonight my son had to work late, so we didn't get to have our usual Thursday Night Spinner party, and it was the two of us again. Our neighbor/renter/snow removal hero also decided to turn cook, and he brought us an ice cream carton full of Navy beans. Mom had made potato soup
Potato Soup Recipe
4 medium potatoes
water to cover
salt to taste
2 ribs celery, chopped
1/4 onion, chopped
Rivels (or may use store-bought flat noodles
1 egg, beaten with fork
1 c. flour
work in together until combined and the size of peas
1 1/2 c. milk
1 stick butter
1/4 c. Velveeta
Cube potatoes and mix all vegetables. Fill soup kettle 3/4 full water or less and cook until just tender. To boiling soup mixture (do not drain) use fingers and mince rivels into boiling water and stir often. Cook about 8-10 minutes util rivels are cooked through and do not taste of flour. Add 1 1/2 c. milk, 1/2 pound Velveeta, cubed, and stick of butter. Heat but never boil again.
I decided to use the beans in a different way. They were very thick, little water, and kind of mushy. Nice seasoning and delicious. I made bean cakes.
Bean Cake recipe
1 1/2 c. thick beans, mashed and drained
1/2 c. flour
1 T Harry and David red pepper and onion relish ( could use pimientos and dash of cayenne))
1/2 c. shredded mozarella cheese (reserve some to garnish tops)
1 rib minced celery
1 t. chicken bouillon
2 T. cooking oil
Heat oil in skillet
Mix all ingredients and form into flat patties. Cook over slow heat until crispy on both sides. Sprinkle tops with a little more cheese if desired.
Not our usual Thursday fare but rather rustic and delicious. I liked the bean cakes in the soup.... Mom thought we were hillbillies.