Never-ending Supply of Scallions???

A week ago, I had to run to the store for scallions (green onions/spring onions/whatever you call them in your neck of the woods), in the middle of fixing dinner. I thought I had some, but when I pulled them out of the fridge, they were pretty much nothing but slime - I hate that they don't last for more than a few days. Anyway, as I cut off the root ends, I wondered what would happen if I just stuck them in a glass of water on the window sill. I used a shooter that I got at Target's One-Spot, so that they wouldn't drown. I hope you can see in this shot-with-my-phone picture that I have little sprouts coming up! I have changed the water twice this week. Wonder how long it will take to actually be able to harvest them? (I'll keep you posted.) Anyone have any experience with this?

Dill Dip with Pumpernickel Bread

My son texted me a bit ago, wanting the recipe for a dip I used to make years ago, to serve with pumpernickel bread. I haven't made it in ages, but my mouth started watering just thinking about it. I went through my recipe box - not there. I went through my old handwritten cookbook from my early days of marriage - not there. I began to freak a little. I called my mom, from whom I'd originally acquired the recipe - she called back with a recipe for Spinach Salad : ),  which is, indeed, great, but not what I was looking for. I went online; I knew it had Worcestershire sauce in it, and none of them did. I finally pulled out all the recipe discs I have burned through the years, and chose the one from 2002, the earliest one I had, and there I found it. So here it is, in case anyone goes looking for a really great (dill) dip recipe.

Dill Dip with Pumpernickel Bread

2/3 c. sour cream 

2/3 c. Hellman's mayo 

1 T. dried green onions 

1 t. parsley flakes 

1 t. Lowry's seasoned salt

1 t. dried dill  

1 t. Worcestershire sauce

1 t. celery salt

1 t. Accent

Drops of hot sauce to taste

Combine all ingredients. Flavors blend better if made several hours (or a day) ahead, but it's still good served right away. Serve with dark Pumpernickel bread, cut in 1” chunks.

Food: Velvet Potato Soup

Years ago, Panera served a scrumptious potato soup. My aunt came up with this recipe after trying Panera's soup and getting a nod from a guy who worked there when she asked if the original had this or that ingredient. It is outstanding! My family loves it, and everywhere I've taken it I've been asked for the recipe. Hope you give it a try - perfect for this chilly weather! I usually double the recipe and give some away.

Velvet Potato Soup
Serves 4-6

1 qt. chicken stock
1 medium onions, diced
3-4 ribs celery, diced fine
1 32-oz. bag frozen Southern-style hash brown potatoes
4-8 oz. diced ham
1 8-oz. package cream cheese, softened
Salt & pepper to taste
1 t. dried chives (or 2 t. fresh, chopped fine)
1/2 t. dried dill weed
2 T. butter, softened
2 T. all-purpose flour

Bring chicken stock to boil in large saucepan. Add onions & celery, and cook, stirring often, about 5 minutes. Add potatoes and milk, and heat almost to a boil. Reduce heat, and simmer for 15 minutes, adjusting heat as necessary. Add ham to soup. Place softened cream cheese in a medium bowl, and add a ladle or two of the soup liquid. Beat on low until cream cheese is pour-able. Return liquid to soup pot, and add salt, pepper, chives and dill. Make roux by combining soft butter with flour in a ramekin. Drop by spoonfuls into simmering soup. Stir slowly until thickened.