-=> Edith McKlveen wrote to MICHAEL LOO <=-

 >> I thought I would share two cocktail
 >> recipes that my father liked.  (He was fond of Southern Comfort in
 >> various amounts and contexts; Southern Comfort sours were a feature of
 >> birthday and holiday dinners.)

 ML> I wonder if he knew the stuff back when it had
 ML> whiskey in it.

When Southern Comfort was in St. Louis (in the 1980s) I hauled whiskey
by the tanker-load from Bardstown, KY and Lawrenceburg, IN to their
factory on Olive St. in St. Louis, MO. Later I hauled trailer-loads of 
finished product to Michigan, Pennsylvania and Virginia state liquor 
authority warehouses. Last I heard Southern Comfort was gobbled up by 
Brown Foreman and the old downtown St. Louis plant closed.

 EM> Daddy was born in 1919.  I assume he knew a lot of things when they
 EM> had whiskey in them.

My ol' man was a 1919 model. And a helluva cook. Really made my mom
upset that his biscuits were light and fluffy and hers were hockey 
pucks.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Potato Soup
 Categories: Soups, Potatoes, Pork, Cheese
      Yield: 8 Servings
 
      6 sl Bacon slices (to 8); diced
           - fried crisp, drained,
           - dripping reserved
      1 c  Yellow onions; diced
    2/3 c  Flour
      6 c  Chicken broth; hot
      4 c  Potatoes; peeled, diced,
           - boiled until done **
      2 c  Heavy cream
    1/4 c  Parsley; chopped
  1 1/2 ts Granulated garlic
  1 1/2 ts Salt
  1 1/2 ts Coarse black pepper
      2 ds (or 3) hot sauce
      1 c  Parmesan cheese; grated *
    1/4 c  Green onions, sliced; white
           - and green parts
 
  Render bacon until crisp; drain dripping and reserve.
  Set bacon pieces aside until time to finish the soup.
  
  Cook onions in dripping over medium high heat until
  transparent, about 3 minutes. Add flour, stirring to
  prevent lumps; cook for 3-5 minutes, until mixture just
  begins to turn golden. Add chicken broth gradually,
  whisking to prevent lumps until liquid thickens.
  
  Reduce heat to simmer and add potatoes, cream, half of the
  chopped bacon, parsley, garlic, basil, salt, pepper sauce
  and black pepper. Simmer for 10 minutes; do not allow to
  boil. Add grated cheese and green onions, heat until cheese
  melts smoothly.
  
  Garnish each serving as desired with chopped bacon, grated
  cheese and chopped parsley.
  
  NOTE: If you don't have parsley at hand, chives, sliced
  onion tops, or garlic greens make a decent substitute.
  
  Makes 2 quarts.
  
  * The Parmesan is what makes this soup so much better than
  others I have had. It should blend in without overpowering
  the other flavours and add a thickness and richness to an
  otherwise plebeian soup.
  
  ** Yukon gold potatoes work well in this soup and make the
  resulting product even more cream/buttery coloured than
  russets or red potatoes.
  
  Synthesised and tweaked from a combination of recipes and
  attempts to duplicate Eldon Drum's potato soup. It isn't a
  copy or a duplicate. But it's pretty darned good on its
  own.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I can make fire by rubbing together 2 sticks if 1 of them is a match.

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