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This is actually one of the highest searched recipes on the blog, so for tonight’s Thursday Night Menu, I’m going to repeat it.  I’m (unfortunately for my blogging escapades) swamped with work and meetings today and didn’t think ahead in time to get a new menu prepped.

Good news is, I have two meatloaf recipes to post as soon as I have a chance to type them up.  Until then…

From November 5, 2009

It’s warm here today, but it’s always good to have a soup recipe on hand for when the cold weather returns. And there’s nothing better on a cold night than Creamy Potato Cheese Soup.  I rarely peel potatoes, I scrub the skins thoroughly and that’s good enough for me. It also saves a lot of time and potato skins are full of good things. Yes, there is cheese, but milk instead of cream, and you can even use non-fat milk without noticing any loss. I threw the Pear and Sour Cherry Crisp in at the last minute, because to me, fall is all about fruit crisps.

On the board tonight:

1. Cream of Potato Cheese Soup
2. Orange-Walnut Spinach Salad
3. Pear and Sour Cherry Crisp

Cream of Potato Cheese Soup

• 6 large potatoes, cubed (peeling opt)
• 2 cups water
• 1 onion, chopped
• 2 tsp crushed garlic
• ½ tsp ea: sage, rosemary, basil
• 4 cups milk
• 3 tbsp butter, melted
• 4 tbsp flour
• 8 oz cheddar cheese, shredded
• salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

• 10 oz spinach, washed
• 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
• ½ red onion, sliced in rings
• 1 oz bleu cheese, crumbled
• ½ cup chopped walnuts
• Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Pears & Sour Cherry Crisp

Topping:

• ½ cup sugar
• ½ cup brown sugar
• 1 cup flour
• 1 cup oatmeal
• 1 tsp cinnamon
• 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

• 4 large fresh pears, cored, peeled and sliced
• 1 ½ cups frozen pitted cherries, thawed
• 3 tbsp cornstarch
• ¼ cup sugar

8×8 baking dish, greased

Combine pears, cherries, sugar, & cornstarch. Spread in baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 to 34 minutes, topping should be golden & pears tender.

Shopping List:

• 6 large potatoes
• 1 onion
• 1 red onion
• 4 cups milk
• 8 oz shredded cheddar cheese
• 10 oz spinach
• 2 oranges
• 1 oz bleu cheese,
• 4 oz chopped walnuts
• Raspberry-walnut dressing
• 1 stick + 3 tbsp butter
• 4 large fresh pears
• 12 oz frozen pitted cherries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic