The Cunning Whisk

Mom found a recipe on an old Southern Living insert and decided to have some fun with it. We’re not terribly patient people, so the fact that the soup was supposed to be made in a slow cooker had to be dealt with. Also, we had a lot of leftover ham I diced and froze a few weeks ago. When she was finished, it tasted exactly like a loaded baked potato — only soupish. Give it a try. Not much was left by the next day.

Ingredients:

• 5 lbs. russet potatoes
• 1/2 bundle of green onions
The Romans believed chives could relieve the pain from sunburn or a sore throat.
• 7 c. water
• 7 tsp. chicken bouillon
• 1/2 c. butter
• 1 tsp. garlic salt
• 2 1/2 tsp. salt
• 1 1/4 tsp. pepper
• 2 c. cooked ham, diced
• 1 pt. half-n-half
• 1 1/2 c. cheddar cheese, shredded
• 3 Tbsp. dried chives, chopped
• 12 slices cooked bacon

Directions:
Peel potatoes and cut them into 1/2 inch cubes. Combine water and bouillon in a large pot and bring to a boil. Add in potatoes, butter, garlic salt, salt, pepper and ham. Roughly chop green onions and add to pot. Simmer until potatoes are tender. Mash a large ladle full of the potatoes and return to pot, stirring so that it thickens the soup.

Add in the half-n-half, cheese and chives. Crumble the bacon into the mix. Stir until cheese is completely melted and remove soup from heat. Serve warm.

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Ingredients:

• 1 stick butter, unsalted
• 3/4 lb. low-sodium bacon, uncooked
• 1.5 – 2 lb. pork loin
In Elizabethan times it was believed that nutmeg could ward off the plague
• 1/2 c. bourbon
• 2 Tbsp. maple syrup
• 2 Tbsp. ketchup/catsup
• 1/2 c. water
• 1/2 tsp. nutmeg, ground
• 1/2 tsp. ginger, ground
• 2 lb. red-skinned potatoes

Directions:
Combine alcohol, syrup, tomato, spices and water. Pour in gallon Ziploc and marinate pork loin in it overnight.

Preheat oven to 350F. Wrap pork loin completely in bacon, reserving about 2-3 strips, and place in center of large baking dish. Slice potatoes around pork loin, about 1/8th of an inch or LESS thick. Rough chop remaining bacon and sprinkle over potatoes. Slice butter very thin and top potatoes. Bake for about an hour, or until thermometer reads 160F at thickest point of pork.

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