"The Company I Keep"
| Join Magness Library for our St. Patrick's Day Celebration! Thursday, March 17, 2011 Refreshments at 6:00 p.m., Music featuring "The Company I Keep" at 7:00 p.m. w/ readings between sets by Carole Neal |
Left to Right - Dr. Sam Young, Mike Neal, Monte Mullican & Dr. Gene Maxwell
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Refreshments furnished by Steve Grove of "The Grove" Caterers Emcee - Jimmy Haley |
The recipes for the Luck of the Irish Stew and The White Velvet Soup are listed below:
Luck of the Irish Stew
Ingredients
1 pound beef chuck roast, cut into 3/4-inch pieces
4 cups beef broth
2 medium onions, diced
1/4 teaspoon pepper
1 bay leaf
4 medium potatoes, peeled and quartered
6 medium carrots, diced
1/2 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/2 cup cold water
1/4 cup all-purpose flour
Directions
In a large saucepan, combine beef, beef broth, onions, pepper and bay leaf. Bring to boiling and reduce heat. Cover and simmer
for 45 minutes. Skim off the fat.
Add the potatoes, carrots, dried thyme and basil. Bring to boiling and reduce heat. Cover and simmer for 30 to 35 minutes more or
till vegetables are tender. Remove bay leaf and discard.
Stir together the cold water and flour. Stir into the stew. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Season to taste with some salt and pepper. Garnish with thyme, if you like. Makes 6 servings.
White Velvet Soup
Ingredients
4 cups diced celery
4 cups diced potatoes
3 cups fat free chicken broth
2 cups water
1/4 cup milk or cream
1/3 cup white wine
4 large cloves garlic
2 tblsp thyme
3/4 tsp salt
Combine celery, potatoes, chicken broth, water, garlic, thyme and bring to a boil. Once at boil, bring heat down and let simmer for
30 minutes.
Put 1/2 into a blender and almost puree. Put other 1/2 half in and barely chop.
Return to pot and add the wine and salt. Cook 3 minutes, then remove from heat.
Stir in the milk. Serve in bowls. (Condiments - serve with a drizzle of extra virgin olive oil and green onions on top. (Also bacon bits)
Luck of the Irish Stew
Ingredients
1 pound beef chuck roast, cut into 3/4-inch pieces
4 cups beef broth
2 medium onions, diced
1/4 teaspoon pepper
1 bay leaf
4 medium potatoes, peeled and quartered
6 medium carrots, diced
1/2 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/2 cup cold water
1/4 cup all-purpose flour
Directions
In a large saucepan, combine beef, beef broth, onions, pepper and bay leaf. Bring to boiling and reduce heat. Cover and simmer
for 45 minutes. Skim off the fat.
Add the potatoes, carrots, dried thyme and basil. Bring to boiling and reduce heat. Cover and simmer for 30 to 35 minutes more or
till vegetables are tender. Remove bay leaf and discard.
Stir together the cold water and flour. Stir into the stew. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Season to taste with some salt and pepper. Garnish with thyme, if you like. Makes 6 servings.
White Velvet Soup
Ingredients
4 cups diced celery
4 cups diced potatoes
3 cups fat free chicken broth
2 cups water
1/4 cup milk or cream
1/3 cup white wine
4 large cloves garlic
2 tblsp thyme
3/4 tsp salt
Combine celery, potatoes, chicken broth, water, garlic, thyme and bring to a boil. Once at boil, bring heat down and let simmer for
30 minutes.
Put 1/2 into a blender and almost puree. Put other 1/2 half in and barely chop.
Return to pot and add the wine and salt. Cook 3 minutes, then remove from heat.
Stir in the milk. Serve in bowls. (Condiments - serve with a drizzle of extra virgin olive oil and green onions on top. (Also bacon bits)