Savory Winter Recipes

Four easy, savory winter recipes for the cold winter days, from fried mush and cheese-potato soup to pot au feu and Himmel und Erde.

| November/December 1975

  • Cheese potato soup
    The mush will fuel you up well enough to face the coldest morning that this winter, or any other, is likely to have. And the cheese-potato soup — sheer ambrosia — just like the recipe says!

  • Cheese potato soup

Winter's the time for stickin' close to the kitchen cookstove and doing two things: reading and eating. Folks who have a copy of The MOTHER EARTH NEWS Almanac (Bantam Books, 1978) can spend the next few months doing both. Because the 384-page publication is chock-full of interesting "pass the time while the storm blows outside" information, including some good stick-to-the ribs recipes.

MOTHER'S Savory Winter Recipes

Four of those recipes are reprinted here, and we especially recommend the cheese-potato soup and fried mush winter recipes described below. The mush will fuel you up well enough to face the coldest morning that this winter, or any other, is likely to have. And the cheese-potato soup — sheer ambrosia — just like the recipe says!

Both of these formulations for simple but elegant country eating, by the way, are old Midwest farm recipes from the personal collection of Esther Shuttleworth.

There's a German dish called Himmel und Erde — Heaven and Earth — that's perfect for folks who like solid, homey cooking. The proportions are up to the cook. All it is, is cubed potatoes, cubed turnips and sliced apples cooked separately until just tender and then mashed very lightly together. Leave the mixture a bit lumpy and add salt, pepper, minced cooked bacon and chopped onion softened in the bacon fat. Sounds terrible, tastes delicious.

If you tend to have a lot of leftovers, you might do what the back country French (and Americans and Germans, maybe everybody) have done for centuries — make a "pot au feu,", a kettle of soup that simmers on the back of the stove. (It's vitally important, by the way — to prevent the growth of harmful bacteria — that the rich brew is kept simmering, instead of merely warm! Start your pot off by mixing up a bigger batch of vegetable soup than your family can possibly eat. Then simply dump in each day's leftovers (plus, maybe, a little shot of vinegar from time to time for flavoring) and keep the kettle bubbling gently. The steady stream of fresh ingredients will constantly change, enrich and extend the broth's dimensions and character, and the soup will always be ready to eat, to boot (a pox on TV dinners)!

Cheese Potato Soup Recipe

Working outside all day in windy, near-zero weather can leave a person chilled through and through. A deep bath, hot enough to relax cold-clenched muscles, will help cure an individual of this condition — but only a properly heroic prescription will fill that big, icy, gap where his or her stomach should be. The following midwestern farm recipe for Cheese-Potato Soup is one such formulation that does the latter job admirably.

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