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Page 38             November 2018                                  The Catoctin Banner Newspaper                         www.TheCatoctinBanner.com                     Published by www.EPlusPromotes.com

                                                     Tickling Our Tastebuds




                                                      by Denise Valentine

                                                       Hello, everyone. I hope everyone is enjoying this wonderful fall
                                                   weather. As I write this, the sun is shining and it is a crisp autumn day
                                                   with no rain, just perfect for this time of  year.
                                                       I’m sure the youngsters in your family are getting prepared for
                                                   Halloween with costumes and treat bags. It is a fun time. I can
                                                   remember trick or treating in Emmitsburg and then participating
                                                   in the parade when I was a kid. Back then, the parade ended in a
                                                   grove of  trees at the intersection of  DePaul Street and North Seton
                                                   Avenue. The Catholic Church Social Hall and parking lot are there
                                                   now, but I know we all have fond memories of  childhood activities.
                                                      As you start to think about your Thanksgiving menu, don’t forget
                                                   about the days leading up to the feast. If  you have guests coming in
                                                   from out of  town, you will probably have a few light meals to serve.
                                                      The soup recipe that I am sharing is so easy to prepare. It’s Potato
                                                   Soup, prepared in a crock pot—a timeless classic made simple.
                                                      I hope you and your family enjoy the soup! Have fun with
                                                   Halloween, and have a very happy Thanksgiving.










                                                                Crock Pot Potato Soup



                                                    Ingredients

                                                    1 (30 oz.) bag of frozen diced hash browns

                                                    1 (32 oz.) box of chicken broth
                                                    1 (10 oz.) can cream of chicken soup

                                                    1 (8 oz.) package of cream cheese (not fat free)
                                                    3 oz. real bacon bits

                                                    1 cup shredded cheddar cheese

                                                    Salt and pepper to taste

                                                    Directions

                                                    Put the hash browns in the crock pot. Add the chicken broth, cream
                                                    of chicken soup, and half of the bacon bits. Add a pinch of salt and
                                                    pepper.

                                                    Cook on low for 7-8 hours or until potatoes are tender.

                                                    An hour before serving, cut the cream cheese into small cubes.
                                                    Place the cubes I the crock pot. Mix a few times throughout the hour
                                                    before serving.


                                                    When the cream cheese is completely melted and mixed in, it’s
                                                    ready to serve.

                                                    Top with cheddar cheese and the remaining bacon bits.


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