Well this is it, the last one and it's twelve drummers drumming by Carol McGarva. The whole card just shimmers. It's edged in gold paint, the second layer looks like Bazzill Bling paper and the image has a light dusting of translucent glitter.
I can't take good pictures of food but this stock photo looks good enough to eat.
SO I have this soup recipe to share because it is f-r-e-e-z-i-n-g outside. Now please note this is home style at it's finest...if you are on a diet you don't want this, if you can't eat dairy this is not for you...now if you are an all out Carb-Gal like me then enjoy.
Cheesy Potato Soup
3 teaspoons vegetable oil
1/2 onion finely chopped
3 Tablespoons flour
2 cups of milk
1 can chicken broth
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Roughly 5 large (more or less depending on how chunky you like your soup) Red potatoes cut into 1/2 inch cubes
1/3 cup dairy sour cream
1 cup shredded extra sharp cheddar cheese
1.Saute onions in oil until soft
2. Stir in flour
3. Add milk, broth, potatoes, salt, red pepper and bring to a boil (soup with thicken)
4. Once boiling then simmer for 15 minutes, stirring occasionally
5. Check to make sure potatoes are tender, add sour cream and cheddar cheese, stir until melted.
6. Feast with bread ( I recommend a French loaf)
In the Spring I add asparagus chopped into 1 inch pieces (yummy). I have also tried it with broccoli but it didn't seem to cook up as well.