Let’s Cook 11.10.21
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LINDA HOSKINS
I know it’s not even Thanksgiving yet, but already I am thinking about what kind of cookies to make for Christmas. If you have a favorite cookie recipe to share with us, please to the addresses listed at the end of this column. This week I have an interesting recipe for you. We have all heard of banana bread and apple bread, but how about bread made with pears? This recipe comes from R. H. Kirch, of St. Clair, Illinois.
PEAR BREAD
(Submitted by R. H. Kirch)
■ 2 cans pears, drained
■ 3 eggs, beaten
■ 1 cup oil
■ 1 1/2 cup sugar
■ 1/2 tsp lemon rind, grated
■ 1 tsp vanilla extract
■ 3 cups flour
■ 1 tsp salt
■ 1 tsp baking soda
■ 1/4 tsp baking powder
■ 1 1/2 tsp cinnamon
■ 1 cup pecans, chopped
Preheat oven to 325 degrees. Combine pears, eggs, oil, sugar, lemon rind, vanilla. Mix flour, salt, baking soda and baking powder. Add to the sugar mixture. Mix well, fold in nuts. Pour into 2 greased loaf pans (5×9). Bake for 1 1/4 hours.
The recipe does not indicate this, but I am sure the pears should be well chopped.
It’s getting chilly out there, and that makes me want soup! Here is a recipe given to me by a close friend. I first had it when she brought it to a potluck, and now whenever we do a potluck, I ask her to make this soup. The recipe calls for diced potatoes, and to make it easy, buy a bag of frozen Southern hash brown potatoes to use instead of chopping up your own. I have made it both ways and I prefer to chop my own potatoes because I like to leave the peel on. But when in a hurry, the frozen diced potatoes work quite well. Also, it calls for 3 cups of potatoes, but I like to add an extra cup or so. And be sure to have some bacon bits and sour cream for garnish!
COUNTRY POTATO SOUP
■ 3 cups diced potatoes (or more)
■ 2 cubes chicken bouillon
■ 1/2 cup chopped onion
■ 1 1/2 cup water
■ 1/2 tsp salt
■ 2 cups milk
■ 1 can cream of celery soup
■ 1 Tbsp flour
■ 1 cup sour cream
Cook potatoes in water with bouillon, onion and salt until tender. Add 1 cup milk. Heat through. Combine soup, 1 cup milk, flour and sour cream. Slowly add to the soup. Cook and stir until thickened and hot.
This works well to make it on stove top, then transfer to a slow cooker to stay warm or to transport to a potluck.
Please share your recipes by e-mailing to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
