Document text
0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Our View: Learning to survive ... Techtoberfest event was a rousing success ... Jeffrey Gillespie: Hillary Clinton’s big night ... Our View: Learning to survive ... Techtoberfest event was a rousing success ... Jeffrey Gillespie: Hillary Clinton’s big night ... Page H. Onorato: Baked potato soup is comfort in a bowl Comment By Page H. Onorato More Content Now DailyTidings.com By Page H. Onorato More Content Now Posted May. 6, 2015 at 9:04 AM By Page H. Onorato More Content Now Posted May. 6, 2015 at 9:04 AM » Social News I had never heard of baked potato soup until two or three years ago. My grandmother Mary always made plain old top of the stove delicious potato soup, with an extra potato or two thrown in if she decided to invite extra company. Here’s a good recipe for the baked version, plus a classic from Mexico, Arroz con Pollo. Both make a complete meal served with a crisp green salad, bread or rolls and maybe a dessert. Baked Potato Soup Ingredients: 3-4 large Russet potatoes, baked (5 cups, cubed) 3 tablespoons butter 1 medium onion, chopped fine 1 rib celery, chopped fine 6 cups chicken stock or broth 1 1⁄2 cups half and half 1⁄2 cup sour cream Salt and pepper to taste Sharp Cheddar cheese, grated Chopped chives Crumbled bacon Prepare potatoes. Melt butter and sauté onions and celery until tender, about 5 minutes. Add potatoes and broth and bring to a simmer. Add creams, stir cook until heated through; do not boil. Serve and pass cheese, chives and bacon for garnishes. Arroz con Pollo Ingredients: 3-4 pounds chicken pieces (breasts, legs and thighs) Salt and pepper 2 tablespoons olive oil 2 cups onion, chopped 1⁄2 each green and red bell pepper, chopped 1⁄2 cup ham, chopped 11⁄2 cups rice, uncooked 1 tablespoon minced garlic 2 teaspoons paprika (or more, to taste) 1 teaspoon salt 1⁄2 teaspoon black pepper Three cups chicken broth 1⁄2 teaspoon dried oregano 1⁄4 teaspoon saffron (optional) 1 cup frozen tiny new peas 1⁄4 cup chopped green olives 1⁄3 cup pimento Brown chicken in oil on both sides and remove to a serving plate. In 3 tablespoons of drippings, sauté onion and celery with ham until soft, about 5 minutes. Add rice and cook, stirring about 2 minutes. Add broth and seasonings, bring to a boil while stirring and scraping the bottom of pan to get up bits. Embed chicken in rice and pour any accumulate liquid into pan. Cover and cook 20 minutes; add remaining ingredients, cover and cook until rice is tender and chicken is done, about 10 minutes. By Page H. Onorato More Content Now DailyTidings.com By Page H. Onorato More Content Now Posted May. 6, 2015 at 9:04 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. DailyTidings.com | P.O. Box 1108, Medford, OR 97501