By TULSA TO DO on Dec 26, 2008, at 11:45 AM Updated on 12/26 at 11:45 AM
TASTE
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Phyllis McKay's potato soup and spinach-strawberry salad.
I can't tell you about ham and potato soup without mentioning my friend Phyllis McKay's soup.
This rich, creamy soup is even easier to make, and I can attest to just how good it is. Phyllis was nice enough invite me over for a bowl of soup and her great spinach- strawberry salad.
POTATO SOUP
4 cups diced red potatoes
2 cans chicken broth
1 can water
2 cups chopped ham
2 (8-ounce) packages cream cheese
1 teaspoon dill weed
1. Scrub and dice potatoes. Add in a soup pot with chicken broth, water and ham. Cook until the potatoes are done, but still a little firm.
2. Add cream cheese. When the cheese is melted and blended, add the dill.
SPINACH-STRAWBERRY SALAD
1 bunch fresh spinach, washed, drained and torn into chunks (or you can use green or red leafy lettuce)
1 pint fresh strawberries, hulled and sliced
Poppy Seed Dressing:
1/2 cup salad oil
1/2 cup sugar or Splenda
1/4 cup vinegar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons onion, chopped
1/4 teaspoon Worcestershire sauce
1. Blend salad dressing ingredients in a blender on pulse for a few seconds. Pour dressing over the strawberries and spinach just before serving. Sprinkle 1/2 cup slivered almonds on top, if desired.
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