For the umpteenth time, we helped some radio and newspaper types judge the Potato Bowl USA potato recipe contest Friday evening at Leever’s. And the winner is… Alma Helm’s
Peppy Potato-Pumpkin Bisque
2 1/4 c. water 15 oz. can of pumpkin
3 T. margarine or butter 1/2 tsp. onion salt
1/2 tsp. salt 1/2 tsp. garlic salt
2 1/4 C. instant potato flakes 1/2 tsp. pumpkin spice
2 C. cold milk — 1 or 2% 1/2 tsp. sugar
15 oz. can chicken broth 1/2 to 1 tsp. Tabasco
Bring water, margarine and salt to a boil. Add cold milk. Remove from heat and add potato flakes. Stir gently until flakes are moistened; let stand several minutes until liquid is absorbed. Then add broth.
Meanwhile, in a bowl combine pumpkin and seasonings. Stir into potato mixture and blend thoroughly. Heat carefully, stirring. garnish with bacon-bits, french-fried onions, broken potato chips or whatever.
Seasonings can be adjusted to taste. If you like it sizzling, add more Tabasco.
There are no potatoes in it, but my current favorite recipe is…..
1 oz. Chilled Vodka
1 oz. Sour "Puckers"
1 oz. Apple Juice
Combine liquid ingredients in a cocktail shaker with cracked ice and shake (or stir) well. Strain into a chilled cocktail glass and garnish with thin slice of apple.