DEAR MELBA: When I think of March, I think of St. Patrick, then Irish, then potato.
CHICKEN AND POTATO SOUP
4 cups or 2 cans (14 1/2 ounces each) chicken broth
1 package (16 ounces) frozen hash brown potatoes
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup cooked cubed chicken
1 can (11 ounces) whole kernel corn, drained
1 cup roasted red peppers, drained and cut in strips
1 can (4 ounces) diced green chilies, undrained
• In large saucepan over high heat, bring chicken broth, potatoes, cumin, chili powder, salt and white pepper to boil.
• Reduce heat to medium-low and simmer 5 to 10 minutes or until potatoes are tender, stirring occasionally.
• Stir in chicken, corn, red peppers and green chilies. Cook over low heat until hot. Serves 4.
— DAVE FARRINGTON, Midwest City
S.K., of Oklahoma City, made soup using a similar recipe recently. She said she had served chicken and dumplings to her family one day, so she used the leftover chicken and broth with the remaining recipe ingredients, except she used cilantro instead of cumin. She said it was a great way to use leftovers.
DEAR MELBA: The reader who asked about the Meatloaf Mix might want to try the one we use. It is one-third ground beef, one-third ground turkey and one-third Italian sausage.
This mixture has a great flavor and just enough fat. We use it to make hamburger patties, meatballs or meatloaf.
For meatloaf or meatballs, we crush a package of herb and garlic croutons and add to the mixture. Top with tomato sauce and it is tasty.
— B.J. CHRISTOPHER, Oklahoma City
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.