Coronary Central

I'm slowly typing my recipes into a file on my computer. Partly because I'm tired of losing those little 3x5 cards down the crevice between the countertop and the fridge, and partly because it's easier to email them when somebody asks now. And as I was going through a few tonight, I realized I hadn't posted here in ages. So I found 4 cards in my sister's handwriting, read the titles and a few ingredients aloud to a friend staying with me, and let her choose which one I should put up. So this is it.

Caveat: I have not made this one. I would OD on one of the ingredients if given the option, so my choice is never to purchase it again. You'll probably be able to figure out which one.

Pot O'Gold Potato Soup

Purportedly makes about 6 servings but I'm thinking you probably don't want to eat 1/6 of this in any one setting. You may never be able to get up again.

3/4 c chopped celery (start out harmless enough, doesn't it?)

3/4 c chopped onion

1/4 c butter

2 cans chicken broth

2 1/3 c mashed potato flakes

1 1/2 c milk

1/2 c cubed Velveeta (TM)

3/4 c garlic salt

1/8-1/4 t chili powder

1/2 c sour cream

Are you dead from the sodium and fat yet? 

If not, here goes the instructions. 

Saute the celery and onion in the butter in a soup pot. Stir in the broth and bring to boil. Reduce heat. Add potato flakes, cook and stir for 5-7 minutes. Add milk, cheese, garlic salt, and chili powder. Stir until cheese is melted. Just before serving, stir in sour cream and heat through, but do not boil.

By the way, my friend's comment as I was about to start typing? "I gotta have that recipe. I may never make it, but I gotta have it."

I'm guessing some of the above ingredients could probably use modification to take down the sodium and fat content: like using low sodium broth, unsalted butter (which you should be using anyhow), and low fat Velveeta if there is such a thing (see below for explanation of my lack of knowledge on this item.) But really, what's the point? I'm not sure the minor reductions you'd be able to make would be sufficient to assuage your dietician anyhow, so why bother? If you're that non-compliant, there's no hope.

And if you haven't figured out yet which ingredient I'm avoiding, it's the Velveeta (TM). It's a glorious, salty, guilty, and deadly pleasure for me. I learned something from the Nancy Reagan years. I Just Say No.

Oh, and my sister tends to spell Velveeta as Velvetta. She's a smart woman, seriously, but has a bit of a blind spot when it comes to spelling. Since I'm guessing they named it for the texture, she's not exactly wrong.