Kopy Kat Recipes - M

Marshall Field's Chicken Salad Sandwich

For each sandwich:
1 thick slice sweet, dark, whole-grain bread
1/2 cup Marshall Field's Chicken Salad
3 slices crisp-cooked bacon, thin slices
1 thick slice provolone or white American cheese

Cover bread with the chicken salad. Place under broiler for about a minute, till heated but not bubbly. Remove and place bacon and cheese on top. Return to broiler and melt cheese. Serve immediately.

Marshall Field Chicken Salad

Homemade Mayonnaise
1 whole egg
1 teaspoon Dijon
1/4 teaspoon salt
1 1/2 cups canola oil
1 1/2 tablespoons fresh lemon juice
Pinch of white pepper
1 dash of cayenne

Chicken Salad Dressing
1/2 cup Homemade Mayonnaise
1/4 cup sour cream
1 heaping tablespoon Dijon
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 heaping teaspoon white pepper
2 1/2 teaspoons lemon juice

Chicken Salad
1 1/2 cups shredded boiled chicken
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted, chopped
1 recipe Chicken Salad Dressing

Homemade mayonnaise: In a food processor, blend egg, Dijon and salt. Process together for 1 minute. Add canola oil to running processor in slow, steady stream. Continue to run till emulsified, then 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whir to mix. Refrigerate.

Chicken Salad Dressing: Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.

Chicken Salad: Mix together, chicken, celery, onions pecans and dressing. Mix well and refrigerate at least 2 hours.

Marshall Field Cinnamon Crunch Muffins

7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups granulated sugar
3 eggs, lightly beaten
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
6 cups Cinnamon Crunch (recipe follows)

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs. In a separate, smaller bowl, combine the sour cream and baking soda and set aside.

In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Do not overmix. Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.

Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake for 25 minutes or until golden brown.

Cinnamon Crunch
13 tablespoons butter, softened
2 cups brown sugar, firmly packed
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks. Store in an airtight container.

Marshall Field Frango Mint Cheesecake

Chocolate Cookie Crust: Separate 30 Oreo cookies and scrape off all the filling. You will have 60 halves. Pulverize these, along with 4 tablespoons of butter, in a blender. Pack firmly into a 10-inch springform pan.

Filling: Melt 1 cup chopped Frango Mints (original flavor) in a double boiler. With an electric mixer on medium speed, beat in 24 ounces of softened cream cheese and 1 cup sugar. Add 2 eggs at low speed, then beat in the melted Frango Mints. Add 1/3 cup whipping cream and 1 teaspoon vanilla extract. Blend well.

Spread evenly over the crust. Bake at 350 degrees for 35 minutes. The center will be slightly shaky when you remove it from the oven. Place it on a wire rack, and the center will firm as it cools. At this point you may either freeze it or wait until it cools completely, then glaze it.

Glaze: Mix 1/4 teaspoon plain gelatin with 1 tablespoon ice cold water. Melt 4 chopped Frango Mints and let them cool slightly. Stir into the gelatin mixture. Add 1/2 cup sour cream and a speck of salt. Spread over the cold Frango Mint Cheesecake.

Macaroni Grill Shrimp Portofino

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

Sauté mushrooms and garlic in butter until almost tender. Add shrimp and sauté until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley. Makes 4 servings

Macaroni Grill Sesame Shrimp

1/2 ounce oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1/2 cup diced mushrooms
6 large shrimp (16 to 20 count)
1 teaspoon toasted sesame seeds
1 ounce soy sauce
1 ounce white wine

Sauté carrots, onions, celery and mushrooms in the oil on medium heat until soft. Add the shrimp and cook for 2 to 3 minutes. Then add sesame seeds, soy sauce and white wine. Stir and serve. Makes 1 serving

Macaroni Grill Pesto and Garlic Shrimp

2 ounces garlic butter
6 shrimp
2 ounces diced red bell peppers
1 ounce pine nuts
1 ounce white wine
3 ounces pesto
2 ounces heavy cream
2 ounces Parmesan cheese
6 ounces angel hair pasta

Sauté shrimp, bell peppers, pine nuts, and white wine until cooked, approximately 2 to 3 minutes. Add pesto, heavy cream and Parmesan cheese and cook for 1 minute.

Place the cooked pasta in the center of the plate. Stand the 6 shrimp around the pasta and top with the garlic/pesto sauce. Garnish pasta with parsley. Makes 1 serving

Macaroni Grill Insalata Florentine

3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish

In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl. Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.

Note: Radicchio is a red-leafed Italian chicory.

Macaroni Grill Fonduta Gamberi

2 cups half-and-half
1 tablespoon clam juice
2 tablespoons dry white wine
3 tablespoons butter
1 shallot, finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2 to 3 minutes.

Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.

Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Macaroni Grill Focaccia

9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk
1 tablespoon fresh rosemary leaves

Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.)

Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).

Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees.

Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. Makes 6 to 8 servings.

Macaroni Grill Chicken Cannelloni

Cannelloni Filling
8 ounces chicken breast (about 2), cooked thoroughly
1 ounce fresh spinach, chopped
1 ounce sun-dried tomatoes, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon table-ground black pepper
1 teaspoon salt
12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Sauce
16 ounces Asiago cream sauce, or your favorite Alfredo sauce
16 ounces Macaroni Grill tomato sauce, or your favorite pasta sauce
3 ounces Parmesan cheese, grated

Dice the cooled chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.

Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish.

Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees for approximately 20 minutes.

Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley. Serves 6.

Macaroni Grill Chick Orange

8 to 10 ounces sliced thin boneless, skinless chicken breast
1/4 ounce diced Andouille or smoked sausage
1/4 ounce diced carrots
1/4 ounce diced red bell pepper
1/4 ounce diced celery
1/4 ounce diced onion
1 clove crushed garlic
1/2 ounce olive oil
2 ounces soy sauce
1 splash white wine
1 cup orange juice

Cut whole breast in half, and then from side to side, yielding 4 breast shaped slices of chicken. Dip in the soy sauce. In a hot pan, start with olive oil, then add carrots, red bell peppers, and andouille; sauté for 2 minutes. Add celery and onion; sauté for 2 minutes. Look for clear onions, and slight burning on edges of vegetables.

Add chicken to pan, searing both sides, while scraping the bottom of the pan to prevent burning. Add garlic. De-glaze with white wine; add orange juice and reduce by half. The sauce should have a rich brown color, with a slight hint of orange. Serve with white rice and steamed broccoli. Makes 4 servings

Macaroni Grill Bella Napoli

1/2 pound pasta sheets, may substitute won tons
Oil, for deep-frying

Asiago Cream Sauce
2 cups heavy whipping cream
1/16 teaspoon chicken soup base
1/2 cup plus 2 tablespoon Asiago cheese
1/2 tablespoon cornstarch
1 ounce water
2 to 3 cups mozzarella cheese
Kalamata olive, sliced
Banana peppers, sliced
Chopped tomato
1/2 to 1 cup Asiago cheese, grated
1 piece cooked Italian sausage
1 piece cooked, sweet Italian sausage

Make cream sauce first by heating the cream until very hot and just bubbly, but not to a boil. Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to the sauce. Bring to a slow simmer to cook out starchy taste. Transfer sauce to a container for use later. (May be refrigerated.)

Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees. Fry to a nice chip color. Drain on paper towels and sprinkle with Asiago cheese.

Assembly: Preheat oven to 400 degrees and put rack at top of oven. Put half of the chips onto an oven safe plate. Pour cream sauce of the chips then top with the remaining chips.

Sprinkle with sausage, tomatoes, peppers, olives, mozzarella, and more Asiago. Put it the oven and bake until cheese just starts to brown. Makes 4 servings

Mader's Sauerbraten

3 cups red wine vinegar
2 cups cold water
1 medium onion, diced in large pieces
2 tablespoons pickling spice
1/4 cup salt
1 carrot, sliced
1 (4 pound) beef sirloin roast
1/4 cup packed brown sugar
1/4 to 1/2 pound gingersnaps (depending on thickness desired)

Mix vinegar, water, onion, pickling spice, salt and carrot in bowl. Pickle meat in this brine in refrigerator seven days, turning occasionally. When ready to cook, remove meat from brine. Save brine to make gravy later.

Roast meat in roasting pan, uncovered, in 325 degree oven for 1 1/2 hours or until brown on both sides and almost done.

Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned.

In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings. Makes about 8 servings.

Mader's Reuben Soup

1/2 large onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons butter
2 tablespoons flour
1 bay leaf
3 cups beef stock
3 cups chicken stock
6 ounces corned beef, thinly sliced
8 ounces Swiss cheese, shredded
1 cup sauerkraut
2 ounces Roux
1 pint half-and-half cream, heated until hot
1 cup pumpernickel or rye bread croutons

Combine onion, celery, peppers and butter in 3-quart saucepan; cook until over very low heat until softened. Add flour; cook a few minutes, stirring occasionally. Add bay leaf and stocks; bring to boil. Reduce to simmer.

Cut corned beef into julienne strips; add to soup. Add cheese and stir slowly until melted. Add sauerkraut, then roux. Let simmer 30 minutes. Add half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with croutons. Makes 8 servings.

Roux
4 tablespoons butter
1 tablespoon flour

Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

Mader's Pork Loin with Dressing

1 pork loin (3 to 4 pounds)
Salt, to taste
Coarsely-cracked black pepper, to taste
Dried rosemary, to taste
1 tablespoon flour mixed with 1 tablespoon melted butter for roux
1/2 cup water
1 cup very finely diced bacon, cooked, drippings reserved
1 cup finely diced onion
1 cup finely diced celery
2 pounds chopped, day old rye rolls and onion rolls
2 to 3 cups water, milk or chicken broth
1 cup raisins
2 cups peeled and chopped Granny Smith apples

Place meat in roasting pan with drip tray. Season as desired with salt, pepper and rosemary. Cook covered in 350 degree oven 25 minutes per pound.

Meat should reach 165 degrees when checked with meat thermometer. Uncover meat during last 30 minutes of cooking time. When meat is done, remove from pan and set aside and keep warm. Remove drip tray.

Gradually add butter-flour mixture to the drippings in the pan. Add about 1/2 cup water and scrape any bits of meat from sides and bottom of pan to deglaze.

Cook over medium heat, stirring regularly, 5 to 7 minutes or until thickened. Gravy should be medium to thin consistency. Add water to thin if needed. While roast cooks, make dressing: To bacon and drippings add onions, celery, salt and pepper and sauté until soft.

Put rolls in a large bowl and add bacon mixture. Stir to coat well. Add water, milk or chicken broth to hold mixture together as needed. Mix with your hands. Stuffing should be similar to that of a turkey stuffing. It should squeeze through your fingers when it is the right consistency.

Press into 8-inch square cake pan that is 2 inches deep. Bake in 350 degree oven 30 minutes. Remove from oven; immediately add raisins and apples and stir to combine. Bake an additional 15 minutes. If top of dressing becomes too dark, cover pan with foil. Makes 6 to 8 servings.

Mader's Kassler Rippchen

1 smoked and cured pork loin (about 3 to 4 pounds)
Whole cloves (about 20)
1/2 cup firmly packed brown sugar
1/2 cup melted butter
1/2 cup flour
Dumplings (recipe below)

Place meat in medium-size roasting pan with drip tray. Add 1/2-inch water to bottom of pan. Insert cloves into top of roast, placing them every square inch. Evenly sprinkle top of meat with sugar.

Roast, covered, in 350 degrees oven about 20 minutes per pound. Meat should reach 165 degrees when tested with meat thermometer. Uncover meat during last 30 minutes of cooking time. When meat is done, remove from pan; set aside in warm place. Remove drip tray.

Combine butter with flour; mix until smooth. Gradually add to drippings in pan and cook, stirring regularly, over medium heat until thickened, about 3 minutes. Gravy should be medium to thin consistency. Serve meat with gravy-topped dumplings. Makes 6 to 8 servings.

Mader's Dumplings
4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour (divided)
1 egg
1 tablespoon salt
Pinch of black pepper
1/2 teaspoon grated onion
Stuffing croutons (do not use seasoned croutons)

Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg.

Into each dumpling, insert 2 to 3 croutons, then again form into a ball. When ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.

Mader's Hungarian Goulash

2 pounds onions, sliced
1/2 cup oil or 5 ounces lard
1 1/2 teaspoons paprika
1 (2 pound) beef chuck, cut in 2-inch cubes
1 pint beef stock
1 1/2 teaspoons tomato paste
1 teaspoon salt
1 teaspoon vinegar
Rind of half a lemon, finely chopped
1 clove garlic, finely chopped
1 teaspoon caraway seed
Water to thin goulash

In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes. Add paprika and stir well. Add meat, cover and let meat brown lightly, stirring frequently. Add stock, tomato paste, salt and vinegar.

With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds. Add to meat mixture.

Cover saucepan and simmer very gently about 30 minutes or until meat is tender. Add additional water in small quantities if needed. Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll. Makes 4 to 5 servings.

Mader's Kartoffelklosse

4 to 5 Idaho potatoes, washed (unpeeled)
1 to 1 1/2 cups flour, divided
2 eggs
1 teaspoon salt
White pepper to taste
1 tablespoon finely diced onion
2 teaspoons dried marjoram
2 teaspoons chopped chives

Cook potatoes in boiling water until tender to fork tines, then drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon.

Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg.

Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot. Makes about 8 servings.

Mader's Black Forest Torte

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups whole eggs (about 8 to 10 large)
2 cups granulated sugar
3/4 cup whole milk
3/4 cup solid vegetable shortening
Vanilla extract, to taste
Kirschwasser, to taste (German cherry brandy)
1 (21 ounce) can cherry pie filling
3 half-pints whipped topping or sweetened
whipped cream to measure at least 4 cups
1 (17 ounce) can dark-sweet cherries, drained
Chocolate shavings

Combine flour, cocoa powder, baking powder and salt in bowl. Mix well. Add eggs, sugar, milk, shortening and vanilla. Whip on high speed 10 minutes. Pour into 2 greased 9-inch round cake pans. Bake at 325 degrees for 45 minutes or until cake springs back when touched.

Cool cake layers, then slice each layer into 2 layers using serrated knife. Sprinkle each layer with some of kirschwasser.

Put one layer on serving platter. Using a large pastry bag fitted with a large star tip, pipe circle of cream around circumference of cake layer. Make circle of cherry filling inside circle of cream. Continue alternating circles until layer is covered. Top with remaining cake layers, covering each in same manner. Frost entire cake with cream.

With the same pastry bag, make 16 rosettes out of the remaining cream. Put cherry in center of each rosette, then sprinkle top and sides of cake with chocolate shavings. Makes about 12 servings.

Magnolia Grill Beef Tips Florentine

2 (8 ounce) beef filets
1/2 cup green bell pepper, chopped
1/2 cup onion, diced
1/2 cup mushrooms, sliced
3 tablespoons olive oil
1/4 cup white wine
Cooking sherry to taste
2 teaspoons Italian seasoning
1 teaspoon garlic, granulated
1 teaspoon steak seasoning (or salt and pepper combination)

Sauté green peppers, onions and mushrooms in 3 tablespoons olive oil in 10-inch skillet. Add 1/4 cup white wine (cooking wine or water or chicken broth may be used). This will help soften the vegetables. Add seasonings. Add a little more wine if necessary.

Meanwhile, cut filets into 1-inch cubes. When the liquid has cooked down and the pan is slightly scorched on the bottom, add the filet cubes, brown on all sides and cook to desired doneness. Serve with a side dish of spaghetti or your favorite pasta with red sauce. Makes 2 servings

Magnolia Grill Chicken Livers Perri

1 bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
Dash of salad oil
6 to 8 ounces raw chicken livers
1/2 cup cooking sherry, divided
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic
Pinch of pepper

Blanch the bell pepper and onion in oil and water in a cast-iron skillet until softened. Add chicken livers. Cook over medium heat until livers are half-cooked. Add 1/4 cup cooking sherry and other seasonings.

Cook until liquid is evaporated, then add an additional 1/4 cup sherry. Continue to cook over low heat until livers are completely done (no pink). Serve with a side dish of spaghetti. Serves 4.

Mason Jar Mesquite Chicken

4 boneless chicken breasts, flattened
1 large can pineapple chunks
1 jar broiled mushroom pieces or fresh mushrooms sliced and sautéed in butter
1 pound deli sliced honey ham
4 thick slices Monterey jack cheese
12 ounces mesquite cooking sauce and marinade

In a large skillet pour in the jar of pineapples with juices and add chicken breasts. Cook over medium high heat until the breasts are no longer pink in the middle. Remove meat from skillet and discard juices.

Arrange breasts in a large casserole. Pour mesquite marinade over all the breasts. Evenly divide first mushrooms and then ham onto the top of each breast. Top each breast with a thick slice of Monterey jack cheese.

Bake at 350 degrees for about 10 minutes or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high.)

Mason Jar Baked Potato Soup

3 large baking potatoes, baked
1/2 cup finely diced celery
3/4 cup finely diced carrots
3/4 cup finely diced onion
1/3 cup finely diced green onion
1 teaspoon white pepper
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
1 teaspoon minced garlic
4 ounces bacon, diced
2 tablespoons olive oil
2 cups water
2 teaspoons chicken-seasoned stock base
2 2/3 cups whipping cream
12 ounces (3 cups) grated Swiss cheese
1 1/2 ounces (3 tablespoons) butter
1/3 cup all-purpose flour

Peel baked potatoes and cut into 1/2-inch chunks; set aside. In large bowl, mix celery, carrots, onion, green onion, peppers, salt and garlic; set aside. Place bacon in a Dutch oven and cook over medium-high heat until brown.

Reduce heat to medium-low and add oil. When hot, add vegetable mixture; sauté until vegetables are well-done. Add potato chunks and cook until dark brown. Add water, chicken base and cream; stir constantly 5 minutes. Fold in cheese until thoroughly blended.

Heat butter in saucepan over low heat; whisk in flour; cook, stirring, until flour is lightly browned to make a roux. Add roux to soup and stir until thoroughly blended. Reduce heat. Simmer, stirring occasionally, 30 minutes. Makes 2 quarts or 6 servings.

Miss Mary Bobo's Black-Eyed Pea and Rice Salad

3 cups frozen black-eyed peas
3/4 cup long-grain rice
2 slices thick-cut bacon, coarsely chopped
1/2 large Vidalia onion, chopped
2 medium garlic cloves, chopped
1/3 cup apple cider vinegar
1 tablespoon granulated sugar
1/3 cup chopped pimientos, drained
1/2 cup cucumber, seeded, finely chopped
1/2 green bell pepper, chopped
1 or 2 jalapeño chiles, seeded and finely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lime juice

In a large pot or Dutch oven, cook black-eyed peas and rice in boiling salted water for 20 to 25 minutes or until tender. Drain; rinse with cold running water. Drain well; place in large bowl. Cook bacon in large skillet over medium high heat 8 to 10 minutes or until crisp.

Remove bacon from skillet; drain on paper towels. Add onion to bacon drippings in skillet; cook over medium heat 6 to 8 minutes or until tender.

Add garlic; cook an additional 1 minutes. Stir in vinegar and sugar. Cook 3 minutes or until liquid is reduced by half. Add onion mixture to black-eyed peas and rice. Stir in all remaining ingredients except bacon.

Cover; refrigerate at least 4 hours or overnight. Before serving, top with bacon. Serve chilled or at room temperature. Makes 12 (1/2-cup) servings.