Elderberry Shrub and Other Delights

Its elderberry season in New England.  Time to start checking your favorite stand of bushes for ripe fruits and getting there before the critters get them all!

Elderberry is my favorite antiviral ally- I use it frequently (almost always) during cold, flu, and have seen it work work wonders in cases of HSV1 & 2 and Shingles.  I use it all winter long as a tonic and the recipe I'm sharing below is a most delicious way of getting elderberry goodness on a daily basis.  If I feel like I'm coming down with something, I take elderberry every hour, or as often as I remember.  In addition, if you know you'll be in a place or period of time nearby others who are ill or are susceptible to getting the winter blarghs, take elderberries before, during and after exposures.

Most famous is Elderberry Syrup.  This is my recipe for elderberry syrup that is uncooked and made from dried berries.  I prefer not to boil my fruits to death when making syrups.  If you have fresh berries, you can modify the recipe to cook the berries slightly to get them to release their medicine.

Elderberry Elixir, is a favorite among herbalists all over, and is another delicious and easy way to get your elderberries everyday.

But my favorite, which I can never make enough of, is Elderberry Shrub!  What is elderberry shrub?  I mean, we know elder is a shrub...but huh?
A shrub is a mixture of fruit, vinegar and often honey. It can be made with any delicious summer fruits or berries you like. Rose hips, raspberries, black berries, blueberries, hawthorn etc. This is used as a concentrate to add to refreshing beverages all year round.  I like to mix my shrub concentrate with sparkling water for an almost soda like treat, with a medicinal punch.  But it is delicious added to juices, water, or even by the spoonful!  I use approximately a tablespoon or two of shrub per 8 oz cup of sparkling water.  Your milage may vary.

Elderberry Shrub
1/2 qt fresh or dried elderberries
1 qt (more or less) apple cider vinegar
1/3 c raw honey ( you may use more if you like it sweeter)

Place berries in a jar, add honey, and pour vinegar over the top of the fruits until the jar is full.  Cap well (keep in mind vinegar will eat away at metal lids, you may choose to use a plastic lid or line your metal lid with waxed paper) and shake vigourously.  Wait 4 weeks.  Shake frequently.
Strain, and reserve liquid in a pretty jar for gifting, or in another container for storage. I keep mine in the fridge right next to the sparkly water, but you don't need to keep it cold once it is made.  It should keep 3-6 months or possibly longer stored in a dark, cool area.

Drink frequently! Yum!

What are your favorite Elderberry preparations and how do you use them!?

Edible Pretzel Crayons For Back To School

Back to school is the perfect time to make these edible pretzel crayons - place them in your Children's lunches or place a few in cellophane bags as welcome back to school gifts for their classmates.





Ingredients:



1 Bag pretzel rods



1 Bag candy melts ( any color) Wilton makes these.



Crayon Wrappers ( download free ones below)



Wax paper





Directions:



1. Cut Pretzel rods into 3" pieces ( use serrated knife)



2. Place 1/4 to 1/2 of candy melts into microwaveable bowl.



3. Melt bowl of candy melts in Microwave - Stirring every 30 seconds until melted



4. Dip each end of pretzel rod into melted candy melt.



5. Place on wax paper to dry.



6. Wrap dipped pretzel rod with crayon wrapper once completely dry







Labels:







Free End of the School Year Labels - Click here to download now.







Additional  FREE labels from Gourmet Mom On The Go.  Click here to get your labels now.

Simple Broccoli Salad

Simple Broccoli Salad


Ingredients
1 bunch broccoli
1 bunch cauliflower
1 c cheddar cheese, shredded
1 chopped sweet onion
½ lb bacon, fried

Dressing
½ c mayonnaise
¼ c sugar
2 T. Apple Cider Vinegar

Cut broccoli and cauliflower into Florette's. Add cheese, onion and bacon. Mix in dressing. Chill for 1 hour or more.

* I also like to add in sunflower seeds

2 Ice Cream Sandwich Cake Recipes

July is National Ice Cream Month celebrate  by creating a simple Ice Cream Sandwich cake - They take few ingredients and are fun to serve.

Taste of Home has a ooey gooey one with chocolate topping and heath bar candy bits.  Click here to get complete recipe.

If you like Carmel, chocolate and toffee  then this Frozen Caramel Toffee Ice Cream cake is one you will love  - one we found it over  Recipe Girl .  Click here for complete recipe.

Pretzel Cookies - Summer Bucket List Fun

Your kids will enjoy assisting you in creating this simple and fun Pretzel Cookie recipe from Nestle - Very Best Baking. It takes only 4 ingredients and 20 minutes to prepare.  Click here for complete recipe.  You can even add this to your Summer Bucket List of things to do with your kids.

Popcorn Birthday Cake

My youngest is a popcorn addict who runs in the door each day after school ready to pop his big bowl of pop corn for his afternoon snack - wait till he sees this amazing Popcorn cake that Happy Home fairy created.  This will be the perfect birthday cake for my son on his next birthday to celebrate him and his popcorn addiction.  Click here for complete recipe.

Do you have a popcorn recipe your family loves?

S'Mores On A Stick - Summer Bucket List Fun

I have confessed it before that I have an addiction to S'mores and any treat that resembles one and now I found these S'more Pops on a stick over at The Decorated Cookie. what fun to make and eat this summer with your kids.  Add this to your Summer Bucket List of fun ideas to do with your kids.  Click here to get complete how to instructions from The Decorated Cookie

Salad in a Jar - Perfect for PicNic's

It's National PicNic month so head out with your family to a local park with the addition of these  adorable salad in a jar's to your meal  that we found over at Homespun With Love .  Click here for complete recipe and how to.

Wild Things: Nettle Kraut

Gather nettles. A lot.  This recipe yielded one quart, and I had about 4 -6 cups of chopped nettle leaves.

Chop your nettles coarsely, and put into a large bowl with 1 tbsp salt.  Chop 1/2 cabbage head finely.  Add to the bowl of chopped nettles with another tbsp of salt.  Slice 1/2 red onion finely.  Add to the bowl.

Massage the nettles and cabbage and salt with your hands for 5-10 minutes, until they begin to release their juices.  If you are concerned about getting stung, you can beat the cabbage & nettles with a mallet, clean jar or other tool, but I used my hands, and didn't have any problems with getting stung.

Stuff into a jar, and press firmly until the juices flow over the top of the kraut.  Top with a grape leaf to keep it crunchy.  Cap firmly- after ensuring the liquid completely covers the kraut (if not, add brine (salt water) to cover.)  Set aside on a dish to catch any overflow, for a week, minimum.  Longer makes a more  sauer kraut

YUM!

Wild Things: Nettles for Breakfast!

Oooops. It was so delicious I forgot to take a picture before I ate it all up.
June is Nettles month for the Wild Things round-up.  

My favorite combination is nettles with preserved lemons.  Here's a handy, tasty breakfast recipe.  Switch the eggs up for chicken, or sausage for a lunch or supper.


Nettles with Preserved Lemon & Garlic

2 cups chopped fresh nettles (use frozen if you don't have fresh.)
1-2 cloves garlic
2 tbsp butter
1/4 cup chopped fresh tomato
1 preserved lemon, chopped 
salt and pepper to taste
2 eggs per person ( or more if you like)

add butter and garlic to a hot pan and sautee for 2 min.  Add nettles, tomatoes, and preserved lemon, plus salt and pepper to taste.  Sautee gently until the nettles and tomatoes are soft and the garlic is cooked to your liking.  ( I prefer mine a bit undercooked.)

When cooked plate out. 
In some extra butter, fry two eggs per person.  Or scramble them, or poach them.  Whatever old way you like your eggs.  Plate on top of the nettles.  Top with kim chi, sauerkraut, pickled carrots or beets or what have you.

Serve immediately!  YUM!
This serves one.  Pick more nettles if you are feeding a family.  A lot more. Bagfuls and bagfuls!  There are never enough nettles!

Whole Food Meals for Empty Pockets- Wilted Kale Nicoise Salad

Found myself in a time of little money, and a lot of transition.  But skimping on eating healthy food isn't my idea of a good time- broke or not.   So, to the co-op I went, and spent 70$ on food.  To last me until the end of the month.  Thats roughly 23 bucks a week for three weeks. 
So, what can you make that's healthy on a budget like that? 

My biggest concern was how to get adequate healthy protein for my high protein, high fat diet.  I try to stay away from too many grains, but have made an exception during this period to include well soaked and well cooked beans.

I stocked up on organic dry beans (pinto, chickpea and lentils), 4 dozen eggs, cans of wild salmon and tuna, a family pack organic meats on sale when I shopped (that was a family pack of some steaks, chicken thighs, bacon ends, and several soup bones.) 
I also invested in some butter, some kale (2 bunches, and high hopes of including wild foraged greens in my daily fare- including nettles, grape, dandelion, violet.)

I also gratefully accepted some donations from a friend, including some olive oil, vinegar, a chicken, onions, garlic and some other basics. 

So- here's some of the on the cheap meals I'm creating!
Wilted Kale Nicoise Salad
Serves 2

2 c chopped kale leaves
2 boiled eggs
1/2 - 1 can tuna
1-2  c slow cooked chickpeas
1 slice red onion, diced
1/2 c tomato slices (I admit, I splurged at the farm stand- but got a giant bunch of small org farm tomatoes for 2 bucks.)
pepper to taste
1 -2 tsp salt
2 tbsp olive oil
1 tbsp balsamic or herbal infused vinegar (ACV works too)
(capers, olives, or lactofermented pickles if you have them in the pantry already)

You'll want to start by soaking your chickpeas the night before.  I start cooking them in the morning in plenty of water, on the stove top for 4-6 hrs on low.  A crock pot works just as well.  Add some herbs and spices if you like (thyme, oregano, parsley,garlic etc).  If you're really prepared, you can cook your beans in bone broth!

20 min before your meal, boil two eggs and cool, peel and slice.
Chop your kale and place in a large bowl.  Sprinkle with salt and olive oil, and massage with your hands until well wilted and tender for 5 min. Let rest 10 min.

Dress the salad with the remaining ingredients, and toss well.
Yum!
Eat immediately.  This will save in the fridge for a day, but I like it best fresh, and a bit warm rather than cold.

If you feel extra splurgy, or aren't eating on a budget, a little feta and walnuts would be a nice touch too- but I don't have either right now.  You can use more or less tuna and beans depending on your appetite and how many you are feeding.

This meal is complete with healthy protein from both organic animal and vegetable sources, good quality fats (olive, omega fatty acids from tuna and eggs), and minerals from nutrient dense kale.  A little nettle vinegar will add to the mineral benefits of the salad.  Its filling, not too high in carbohydrates, and a sustaining meal for lunch or dinner.

If you do not like to eat kale raw, even wilted (and this is very common) just steam your kale and dress it with the salad ingredients after cooking.  No problem, it will taste just as delicious.  You could also try this with other seasonal greens available- arugula, dandelion, steamed chard, mustard, steamed nettles.  Hearty greens will respond well to wilting.  And by all means, add some lettuce if you have that around, just don't skimp on the mineral rich deep leafy greens like kale.

Krisy's Juicer Recipes

This week on 24/7 MOMS Krisy from Mostly Raw Food Family shared with us some yummy tips and recipes on juicing.  Below you will find three that are big hits with Krisy's kids and husband! She has more on her blog so stop by  http://www.mostlyrawfoodfamily.com/


Apple/Carrot Kicker

2 apples
5 or 6 carrots
1/2 to 1 slice of fresh ginger



Healthy Starter

1/2 cucumber
1 large handful of Kale
2 apples
5 or 6 carrots
1/2 sweet potato


 Chunky Funky Monkey
from Jason Vale's 7 lbs in 7 days book

1 banana
1/4 teaspoon vanilla extract
1 teaspoon carob (or cocoa) powder
1 cup vanilla yogurt
6 almonds
4 ice cubes

Blend all ingredients together and enjoy! I will add that if you do not have a high speed blender like a Vitamix or Blendtec, you may want to leave the almonds out, as they will not blend as well. This is a great replacement for the high calorie fatty desserts and is just as satisfying!

4 Camping Recipes For Families

The Novotnys love to camp, and while camping this family of 7 loves to eat. So, I've been on the hunt for some new creative, yet simple camping recipes for our Summer camping trips.

Campfire Stew (also known as Hobo Packs)
from:  Chuck Wagon Diner http://www.chuckwagondiner.com/

Ingredients
2 lbs. ground beef
2 large onions, cut in pieces
potatoes, cut in chunks - as much as you like!
1 lb. baby carrots
salt and pepper
The Novotnys also add in zucchini squash along with some garlic seasoning.

Directions:Cut pieces of heavy duty aluminum foil for several packets. Make little balls of ground beef and place on foil. Add onions, potatoes, carrots, salt, pepper, and anything else you choose to include. Wrap up packets very tightly and place on grid over fire. They will take about 30 minutes or longer, depending on the fire.
You can save time by cutting up your veggies and potatoes at home before you leave!

Pita Pizza
from: Razzel Dazzel Recipes http://www.razzledazzlerecipes.com/camping-recipes/main-dish-recipes.htm

Ingredients
4 pieces pita bread
2 cups pizza sauce (1/2 cup per pita)
2 cups mozzarella cheese, shredded (1/2 cup per pita)
Toppings of your choice: mushrooms, green bell peppers, pre-cooked sausage, pepperoni, etc.
Heavy-Duty aluminum foil
Directions: Slice pita bread three quarters of the way through. Spread pizza sauce on the bottom layer of the pita bread. Put in toppings and top with cheese.
Close pita and wrap with foil. Cook over coals until hot (approximately 20 minutes).





Simple Egg Dish
From:August 2008 Taste of Home Simple and Delicious magazine.

 It's a perfect egg dish for those camping adventures using your grill (gas or charcoal).
Ingredients:

6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 brown-and-serve sausage links, chopped
4 bacon strips, cooked and crumbled
2 green onions, chopped

Directions:
Prepare grill for indirect medium heat.
In a small bowl, whisk the first five ingredients. Pour into three 4 disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.
Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set.

Yield: 3 servings

Apple S’mores

Ingredients:
1 roasted marshmallow
1 piece of chocolate candy bar (Hershey or Nestle Crunch are my favorites)
2 Slices of Granny Smith apples (thin slice your apple WHOLE)

Directions:
Roast one marshmallow, place it between two slices of apple along with a piece of chocolate and enjoy!

Do you have a favorite camping recipe?   email it to us  trisha@247moms.com  or post it in our comments

Wild Things:Dandelion Walnut Pesto

Dandelion Walnut Pesto
2 good handfuls of fresh dandelion greens (washed)
1 c olive oil
2 tbsp lemon juice
3 cloves of garlic
1/2 c toasted walnuts
salt and pepper to taste

blend in a food processor, serve! YUMMY!

Spring Recipes From Betty Crocker and WIN Betty Crocker Ingredients

Betty Crocker has created some fabulous Spring Recipes and we are even giving away the Betty Crocker ingredients to help you create these recipes to enjoy.

Do‐Ahead Breakfast Bake

Prep Time: 10 Minutes Start to Finish: 4 Hours 55 Minutes

1 cup diced fully cooked ham (6 oz)

2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes

1 medium green bell pepper, chopped (1 cup)

1 tablespoon dried chopped onion

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick® mix

3 cups milk

1/2 teaspoon pepper

4 eggs

1. Grease 13x9‐inch (3‐quart) glass baking dish with shortening or cooking spray.

2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.

3. Heat oven to 375oF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted.

Let stand 10 minutes.

12 servings

Betty Crocker®, Seasoned Skillets® and Bisquick® are Reg. TM.s of General Mills

Substitution: Try different types of cheeses in this recipe. Swiss and Monterey Jack work well, but you can also try seasoned cheeses, such as shredded taco cheese or pepper Jack cheese.

 

Lemon Dream Tassies

Prep Time: 40 Minutes Start to Finish: 2 Hours 10 Minutes

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup whole almonds, ground

6 tablespoons butter or margarine, melted

1 package (3 oz) cream cheese, softened

1 jar (12 oz) lemon curd

2/3 cup Betty Crocker® whipped fluffy white frosting

1/2 cup frozen (thawed) whipped topping

1 teaspoon grated lemon peel

2 tablespoons sliced almonds

1. Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.

2. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.

3. Shape dough into 36 (1 1/4‐inch) balls. Press each ball in bottom and up side of muffin cup.

4. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.

5. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.

6. In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

36 cookie cups

How‐To If you only have one 12‐cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough.

Purchasing Find lemon curd next to the jams and jellies at the supermarket. You might like to try lime or raspberry curd.

Substitution Betty Crocker® whipped cream cheese frosting or whipped cream frosting can be used for the fluffy white.

Combine convenience and great taste by adding strawberry yogurt to cake mix!

Betty Crocker® is a Reg. T.M. of General Mills

 

Strawberry Yogurt Cake

Prep Time: 20 Minutes Start to Finish: 2 Hours 2 Minutes

1 box Betty Crocker® SuperMoist® white cake mix

3/4 cup water

1/3 cup vegetable oil

3 egg whites

1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt

1 container Betty Crocker® Whipped vanilla frosting

1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8‐inch or 9‐inch round pans, or spray with baking spray with flour.

2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

3. Bake 8‐inch rounds 27 to 32 minutes, 9‐inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4‐inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

12 servings

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

WIN: 24/7 MOMS and Betty Crocker are giving away 1 package of each: Bisquick, Betty Crocker Sugar Cookie Mix and Betty Crocker Super Moist White Cake Mix.

Enter for your chance to win:

1.  Become a 24/7 MOMS Subscriber Enter your email address below then leave  a comment that you subscribed along with your email address.

2. If you are already a subscriber just leave a comment that you are a subscriber along with your email address. 

Extra entries for each:

• join my facebook
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US entries only and one entry per person. Winner will be chosen on April 16, 2011.

Enter your email address:


Delivered by

**We received a complimentary Bisquick, Betty Crocker Sugar Cookie Mix and Betty Crocker Super Moist White Cake Mix for review no financial compensation was received. Betty Crocker provided recipes, mixes and giveaways.

6 Eggstra Yummy Treats To Make and Eat

 Easter Bark
Easy to make Easter bark   is a great treat to make with the kids and a good way to make use of all the candy around the house with this recipe from World Eats.  Click here for complete recipe.







  Bunny and Duck Cake Pops
Create these adorbable Bunny and Duck Cookie pops from The Idea room using Oreo Cakesters.  Click here for complete recipe.

Fluffer Bunnies
These Fluffer Bunnies add the perfect touch to your Easter desserts and fun for kids table settings from Family Fun.  Click here to get instructions.

Carrot Patches
For a healthy and yummy snack serve these Carrot patches to bring smiles to your kids faces from Family Fun.  Click here for instructions.

Toll House Easter Basket Fudge
We think of making fudge during our Christmas baking why not for Easter with this added yummy twits adding colorful Easter candy from Nestle.  Click here for recipe.

Chocolate Chip Easter Baskets
These little Easter baskets  are sure to delight everyone in your Easter celebration from Nestle.  Click here for details.

Super Breakfast Soup with Poached eggs, Nettles and Seaweed

I would have taken a picture for you, but ate it all up before I could.

This is a incredibly nourishing shot of minerals, energy and probiotic foods for a morning meal. Or anytime really. I like poached egg soup for breakfast a lot though.

2 cups bone broth or water
1 pinch sea salt
1 tsp tamari (wheat free)
2 tbsp miso ( I use south river miso chickpea miso)
2 eggs
1 tbsp nettle leaves (dried, fresh is better if you have them)
1 tbsp seaweed flakes (kelp, wakame or otherwise)
1 tbsp medicinal mushroom powder (from Mushroom Harvest)
a few heaping spoons of sauerkraut or lacto fermented ginger carrots
1 tbsp ghee or coconut oil

Mix broth,  salt and tamari in a sauce pan, and heat until just simmering.  Reduce heat to medium and crack two whole eggs into the hot water. Cover for 2-3 min to poach.  Add herbs to the pot, and cook until just tender.

Mix miso with 2 tbsp warm water in a bowl, top with kraut or carrots.  Pour hot soup and eggs over the mess in the bowl, top with a spoonful of ghee or coconut oil. 
Eat.

YUM!

Hey, and this even contains all the good foods Sean reccommends for keeping the thryoid healthy in the face of possible radioactive iodine from degrading nuclear plants.

Bacon mayonnaise with preserved lemon, rosemary and black pepper

Bacon Mayonnaise with Preserved Lemon, Rosemary and Black Pepper

• 1/2 c bacon grease, warmed to just liquid
• 1/4 c olive oil
• 1 whole egg + 1 egg yolk
• 3 slices preserved lemon
• 2 tbsp fresh or dried rosemary
• 1 tsp crack black peppercorns
• pinch of salt to taste

Blend in a blender on high, eggs, lemon and spices.  When fully blended, still on high, drizzle in liquid oils slowly.  Stop the blender when the mayonnaise has fully emulsified and turned creamy.  

Serve immediately or refrigerate for up to 4 days.

Souper Sunday - Busy Day Beef Stew

Busy Day Beef Stew
from: Taste Of Home

• 8-10 Servings
• Prep: 10 min. Cook: 10 hours

Ingredients

• 1 boneless beef chuck roast (1 to 1-1/2 pounds)
• 1 envelope onion soup mix
• 2 teaspoons browning sauce, optional
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups water
• 2 cups cubed peeled potatoes (1/2-inch pieces)
• 6 to 8 medium carrots, cut into chunks
• 1 medium onion, chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed, optional
• 5 tablespoons cornstarch
• 6 tablespoons cold water

Directions

• Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8 hours.
• Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender.
• Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened. Yield: 8-10 servings.

Souper Sunday - Potatoe Soup

24/7 MOM Cynthia Shern
barksandbones.blogspot.com

I cheat.... I buy those ham cubes from meat Dept. My Mother always used Ham left over from large family get togethers. I think waxy potatoes (red, Yukon Gold, or Organic Purple) make better soup, too.


IN A STOCK POT:
6 Larger Red Potatoes quartered
1 stick of butter
One Package already cubed Ham (we love ham ... so I get the biggest one they have)
Large Sweet onion (Vadalia is my Favorite)
Fresh Thyme About 2 T. leaves
I always grate a few mini carrots just for color
Salt to taste
1 tablespoon cracked black pepper
1 tablespoon Maggi seaoning

You add a stick of butter just until melted before you blend it up.
Add water just to top of contents. Boil until potatoes are tender and water has reduced some. Blend everything smooth in your blender and return to pot. Add a pint of your favorite MILK.