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Archive through October 06, 2004

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Recipes only - gleaned from other threads: Archive through October 06, 2004 users admin

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Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:08 am   Edit Post Move Post Delete Post View Post    

Wendo

Sunday, November 16, 2003 - 9:57 pm

A quick and easy appetizer...

Quick and Easy Crab Spread

Easy to preapare – 5 minutes!

6 ounce can crabmeat
3 tablespoons mayonnaise (may use light mayonnaise)
Lemon juice to taste
1/2 teaspoon garlic salt
1/2 teaspoon ginger
1/2 teaspoon curry

Mix above all together. Chill. Serve with nice bread and/or crackers. Can be made day ahead of time.

For an ample amount, double recipe.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:08 am   Edit Post Move Post Delete Post View Post    
Wendo

Sunday, November 16, 2003 - 9:57 pm

Yummy Tsaziki Greek Sauce/Dip!

Tsaziki Greek Sauce

Serves three to four

2 cups plain yogurt
1 medium cucumber, peeled, seeded, and diced
1 clove garlic, minced
2 to 3 teaspoons fine olive oil
1 tablespoon white vinegar
1 tablespoon finely chopped fresh dill
1 teaspoon finely chopped fresh mint
Pinch of salt

Mix together and chill.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:09 am   Edit Post Move Post Delete Post View Post    
Wendo

Sunday, November 16, 2003 - 9:58 pm


Homemade Fresh Peach Cobbler

Serves 8

3 cups sliced fresh peaches
1 cup sugar
1/4 teaspoon almond extract
1 tablespoon lemon juice (bottled Real Lemon ok.)
1/2 teaspoon salt
1-1/2 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1/3 cup butter (or shortening)
1/2 cup milk

Arrange peaches in greased (8 inch) baking pan (dish). Sprinkle with mixture of 1 cup sugar, extract, and lemon juice. Heat in oven while preparing shortcake.

Sift together flour, salt, baking powder and 1 table spoon sugar. Cut in shorting (sit out ahead to soften a little) until mixture is like coarse crumbs. Add milk and egg at once, stir JUST until flour is moistened. Spread dough over hot peaches and sprinkle with 2 tablespoons sugar.

Bake in 400 degree F oven 35-40 minutes.

Serve in dish with either vanilla ice cream, or just milk.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:10 am   Edit Post Move Post Delete Post View Post    
Wendo

Sunday, November 16, 2003 - 9:59 pm

A fast dinner dish...

Naderhoff Noodles

1 pound lean ground beef
1 medium onion
3 cups egg noodles (NOT cooked)
2 to 2-1/2 cups tomato juice
2 teaspoons celery salt
1 pint sour cream

Brown ground beef with onion. Add 3 cups noodles. Pour tomato juice in. Sprinkle in celery salt. Simmer half hour or until noodles are tender. Add in sour cream. Serve.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:10 am   Edit Post Move Post Delete Post View Post    
Wendo

Sunday, November 16, 2003 - 9:59 pm

Cheese Balls

1 5 ounce jar cheese whiz
3 tablespoons butter

Cream above together.

Add:

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon paprika

Blend well and form into 3/4 inch balls. Chill for 2 hours.

Bake at 400 degree F for 10 minutes (on non-stick baking sheet.)

Serve hot or cold. Can be frozen and reheated

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:11 am   Edit Post Move Post Delete Post View Post    
Lumbele

Tuesday, November 18, 2003 - 3:32 pm

Lemon Parfait

1/2 c strained lemon juice
1 T grated lemon rind
2 x 1/2 c sugar
3 eggs separated
pinch of cream of tartar
pinch of salt
1 c whipping cream
3 T icing sugar

Cook juice, rind, 1/2 sugar and egg yolks over low to med. Heat until thickened while stirring. Do not boil! Remove to large bowl and cool.
Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 c sugar and beat until stiff and sugar is dissolved. Fold into cooled lemon mixture.
Beat whipping cream until starting to stiffen, add icing sugar, beat until stiff and fold into lemon mixture. Pour into dessert dishes and freeze for at least 2 hours.
Garnish with lemon rind swirls.

Should stop off in the kitchen faux pas thread to report that German cheese cake that just came out of the oven when I realised that I halved all the ingredients but the eggs. Will let you know how it tastes later.LOL


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:12 am   Edit Post Move Post Delete Post View Post    
Lostintheglades

Wednesday, November 19, 2003 - 5:56 am

Summer Squash Casserole

2 lbs of sliced summer (Yellow) squash
1/2 cup onion
1/2 tsp salt
2 beaten eggs
1/2 cup sour cream
3 cups of Pepperidge Farm Herb Stuffing
1/4 stick butter(melted)
1 can cream celery or chicken soup.

Mix all ingredients together place in a casserole and bake at 350 for 35 to 40 minutes.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:13 am   Edit Post Move Post Delete Post View Post    
Skootz

Wednesday, November 19, 2003 - 8:35 am

Peanut Butter Dessert

35 Cream-filled chocolate sandwich cookies, crushed
1/3 cup butter or margarine melted
5-1oz package vanilla instant pudding mix
2 cups milk
11/4 cup creamy peanut butter
18 oz. container frozen whipped topping, thawed

1. Combine cookie crumbs and butter, and reserve 1/4 cup crumb mixture. Press crumb mixture into bottom of a 13x9 greased dish/pan. Bake 375 for 5 minutes, let cool on wire rack 15 minutes.

2. Combine pudding mix and milk; beat with a wire whisk until smooth. Add peanut butter, beating with whisk until smooth and thickened. Fold in whipped topping. Spoon over crumb crust, and sprinkle with reserved crumb mixture. Cover and chill at least 5 hours

NOTE: you can make this up as a pie, if you prefer, substituting a 3.4 oz package of vanilla pudding. To further save time and effort, use a premade chocolate cookie crumb crust. Reduce the amount of the other ingredients by half. Crust a handful of chocolate cookies to garnish the top of the pie


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:14 am   Edit Post Move Post Delete Post View Post    

Texannie

Wednesday, November 19, 2003 - 8:51 am

Marinated Cheese
½ Cup olive oil
½ Cup white wine vinegar
3 Tbs chopped fresh parsley
3 Tbs minced green onion
1 tsp sugar
¾ tsp dried basil
½ tsp salt
3 cloves garlic, minced
1 (2 oz) jar diced pimento, drained
1 (5 ½ x 2 x 1”) block sharp cheddar cheese (8 oz), chilled
1 (8oz) cream cheese, chilled
Garnish: fresh parsley sprigs

Combine first 10 ingredients in a jar, cover tightly and shake vigorously. Set marinade mixture aside.
Cut block of cheddar cheese in half lengthwise. Cut into 1/4" thick slices, set aside. Cut cream cheese the same way. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.
To serve, put cheese slices on serving platter. Spoon marinade on top. Garnish with parsley. Serve with crackers


Cilantro Mousse
1/3 Cup chopped onion
1 clove garlic, diced
1 Serrano Chile, diced. seeds and all
1 Cup cilantro (well packed)
¼ Cup cold water
¾ Cup chicken broth
1 envelope Knox gelatin
1 cup mayonnaise (low fat)

Dissolve gelatin in ¼ cup cold water and the mix with the hot chicken broth. Place mayonnaise, cilantro, onion, garlic and Chile in blender and blend well. Pour this mixture into a bowl and add gelatin. Mix well. Oil a 8x3.5 terrine mold (I used a bowl instead) and pour in mixture. Refrigerate covered for at least one hour or until set. Serve with chips or toast crisps.


Vegetable Squares
2 packages Crescent Rolls
2 (8oz) cream cheese
1 package Hidden Valley Ranch dressing mix
¾ cup Hellmann’s mayonnaise
Finely chopped veggies..your choice (carrots, broccoli, radish, squash ect)

Press crescent rolls to line a cookie sheet. Bake until golden brown according to package directions. Let cool. Mix together the cream cheese, dressing mix and mayonnaise. Spread over cooled crescent rolls. Sprinkle veggies on top. Cover with saran wrap and refrigerate. To serve slice in small squares.



--------------------------------------------------
Hill Country Ranch dip
(guys seem to really like this dip)


Ingredients
2 (8oz) Cream Cheese
1 (8oz) Sour Cream
4 TBS Milk
2 jars Chipped beef
1 tsp garlic
1 tsp black pepper
½ Cup chopped Green Pepper
2-3 Jalepenos diced
1 –1 ½ cups chopped pecans
butter

Directions
Mix all ingredients together except for pecans & butter. Put into an over proof dish. Saute pecans in butter and spread on top of dish. Bake at 350 for about 30 minutes unitl bubbly. Serve with chips.




Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:14 am   Edit Post Move Post Delete Post View Post    
FRUIT DIP!! (you can buy a pkg of dry ingrediants for app $4 at the art and craft fair I went to... or...)

Faux Carmel Fruit Dip

1 pkg cream cheese softened
(I'm at work, I'm guessing at the amount no more than 1/2 C Brown Sugar
spices to taste (cinnamon or nutmeg or NOTHING!)

Combine, its a carmel consistency, and the brown sugar will disolve...)

serve with strawberries, apples etc...


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:15 am   Edit Post Move Post Delete Post View Post    
Twinkie

Wednesday, November 19, 2003 - 9:32 am

Since this was requested, here's my peach cobbler recipe.

1 Cup self rising flour
1 Cup sugar
3/4 cups milk

Melt 1 stick of butter in a 2 qt. pyrex bowl.
Add 2 16 oz cans (or close) of freestone peaches including juice. Mix together flour, sugar, and milk and pour over peaches and butter.

Bake at 350 for an hour or until golden brown.

You can also add a light sprinkling of cinnamon to the top.

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:16 am   Edit Post Move Post Delete Post View Post    
Twinkie

Wednesday, November 19, 2003 - 9:32 am

This is a coconut pie that makes its own crust and the whole thing is made in the blender!

Incredible Coconut Pie

1/2 cup self rising flour
1 1/3 cups sugar
4 eggs
2 cups milk
1/4 cup melted margarine
1 teaspoon vanilla extract
1 7 oz can flaked coconut

Pour all into blender and mix. Pour into a deep-dish 9 inch pieplate. Bake at 375 for 30-35 minutes.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:17 am   Edit Post Move Post Delete Post View Post    
Lkunkel

Thursday, November 20, 2003 - 10:10 pm

Our Turkey is getting the Alton Brown treatment from Good Eats:
15 Pounds Turkey, Tom, Whole, defrosted
For The Brine:
1 Cup Kosher Salt
1/2 Cup Light Brown Sugar
1 Gallon Vegetable Stock
1 Tablespoon Black Peppercorns
1/2 Tablespoon Allspice Berries
1/2 Tablespoon Candied Ginger Root
1 Gallon Water, iced
For The Aromatics:
1 Red Apple, sliced
1/2 Onion, sliced
1 Cinnamon Stick
1 Cup Water
4 Sprigs Rosemary
6 Sage Leaves
1/4 Cup Peanut Oil

1. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat. Cool to room temperature, then refrigerate until thoroughly chilled.

2. Early on the day of cooking (or late the night before) combine the brine and the ice water in a clean 5-gallon bucket. Place thawed turkey (breast side down) in brine, cover, and refrigerate (or place in cool area) for 6 hours. Turn turkey over once, halfway through brining.

3. A few minutes before roasting, heat over to 500-degrees. Combine the apple, onion, cinnamon stick, water in a microwave safe dish and microwave on high for 5 minutes.

4. Remove bird from brine and rinse well inside and out with cold water. Discard brine.

5. Place bird on roasting rack inside wide, low pan, and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat bird liberally with peanut oil.

6. Roast on lowest positioned rack at 500-degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast, and return to oven; reduce oven to 350-degrees.

7. Set thermometer alarm to 161-degrees. (A 15-pound bird should require 2-to-2.5 hours of roasting.)

8. Remove turkey from oven when alarm sounds. Let turkey rest, loosely covered, for 15 minutes before carving.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:17 am   Edit Post Move Post Delete Post View Post    
Lostintheglades

Friday, November 21, 2003 - 11:33 am

Pick Pecking Cake

1 box Golden Dunkin Heinz Cake Mix
4 eggs
1/2 cup oil
1 11 oz can mandarin oranges

Mix together and bake at 350 until toothpick inserted in middle comes out clean.

Frosting
1 9 oz tub of Cool Whip
1 box instant vanilla pudding
1 can crushed pineapple

Drain the pineapple and mix until well blended and spread over the cake.

Keep refrigerated.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:19 am   Edit Post Move Post Delete Post View Post    
Kstme

Sunday, November 23, 2003 - 8:35 am

Laura's Bread Recipe

2 1/2 Tablespoons softened butter
3/4 cup boiling water
1/4 cup milk
1/4 cup sugar, this can be adjusted to 1/3 cup for less sweet bread
1/2 teas. salt
1 egg, beaten lightly
1 pkg. yeast (2 1/2 teas. yeast)
3 cups plus flour
1/4 cup warm water

In a large bowl add, sugar, butter, milk, salt and boiling water. Whisk to
dissolve. Cool...only takes a minute. Add beaten egg. Dissolve yeast in 1/4 cup warm water and add to liquids. Blend well. Add all the flour and
blend until smooth. The dough will be sticky. Do not over work. Put into buttered bowl, cover and let rise. I, usually, let mine rise about 45 minutes to an hour. Pour out onto a lightly floured board. Punch down and knead until
smooth, dusting gently with flour. PLEASE don't over work this dough. Keep it simple...a couple of minutes should be enough. Shape, let rise and bake at 350 for 30 to 35 minutes.

If I am making cinnamon bread, I add about 1 1/2 teaspoons cinnamon to the liquid ingredients. You could also add raisins at this time.

Try some real pineapple juice instead of the boiling water. Heat it so it can dissolve the sugar, etc. This is wonderful for morning rolls.

Use your imagine and have fun!


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:21 am   Edit Post Move Post Delete Post View Post    
Grandma's stuffing the next year... tradition!!

We do 1/2 cornbread, (9" pan) and a
bag of bread cubes (or whatever I buy!!)
a pound of Bob Evans Sausage,
celery, onions...
and for some reason Grandma mixed a can of cream of chicken soup and
2 eggs (I've seen on Food Network lots of people add the eggs as a binder!)


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:22 am   Edit Post Move Post Delete Post View Post    
Yeast Rolls (for Texannie, and her KitchenAid Mixer!!) (this says it makes 2 1/2 dozen, I've been known to cut this recipe in half!)

4 - 4 1/2 C Flour
1 pkg yeast (I use the quick rise)
1 Cup Milk
1/3 C sugar
1/3 C Butter
1 tsp salt
2 eggs

1) Combine flour and yeast in Kitchen Aide mixer
2) Heat milk, sugar and butter to 115 - 120 F on stove (sugar and butter do not completely disolve!)
3) Add this to flour
4) Add eggs

Beat 3 min at high speed, turn, knead smooth, grease a bowl. Cover till it doubles in size. Punch divide (huh - I've never done this step!! lol) Rest to cover. (lol, not done this part either!!)

(here's what I do after it doubles)
Shape into balls, etc (my friend sometimes made one big loaf, or shaped it into a turtle etc - I just make balls, a lil smaller than my fist - depends on how big a roll you want!! *G) on cookie sheet (I always spray my cookie sheet with Pam, but the recipe doesnt call for it!!)

Cover with plastic wrap, and let rise again (appp 30 min)

Bake in a 375 deg F oven for 12 - 15 min

These are a sweet tasting, moist yeast roll, I love them, the kids are addicted to them... we never have leftovers!!


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:24 am   Edit Post Move Post Delete Post View Post    

Solifelike

Wednesday, December 17, 2003 - 3:51 pm

Here's a great recipe with velveeta...but not Mac n Cheese.

2 lbs spagetti (I use thin, but not angel hair)
1/2 block velveeta (cubed)
1 can of rotel (mild or hot--your call)
1 can of cream of mushroom soup
2 tablespoons chilli powder
or bag of chili mix--durkee

Chicken (Your call on this, recipe always called for whole chicken, I use 4 breast, boneless skinless)

In a large pan (8 qt) Boil chicken parts whole, until meat is falling off bones (I add pepper and salt to water as if i am making soup stock). (If you used bonless breasts, cook until done.)

Remove all chicken from stock water. With stock water at a full boil place in spagetti to cook. While it cooks, dice up the chicken meat--remove bones.

When pasta is cooked to desired texture, drain it off. Set to the side.

In the same pan, heat the soup, the rotel and the spices, dices of cheese and allow to melt. Add in the chicken also. Once melted, mix in the pasta, and pour into a large casserole dish (I use a 13x9). Bake at 375 for 40 miutes.

I am not a velveeta fan, never could handle it until I had it in this dish. The original recipe called for a whole block of velveeta, and 3 lbs of spagetti. I can't handle that much velveeta, but think the way I make it, doesn't make you feel cheated for any flavor. Also, if you don't like the Cream of mushroom...choose any other flavor you do like--just make it cream of...


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:24 am   Edit Post Move Post Delete Post View Post    
Sillycalimomma

Wednesday, December 17, 2003 - 4:04 pm

She uses Velveeta in her recipe though
Sinful Potatoes
1 bag of THAWED shoestring hashbrowns
1 pint(?) of sour cream (I use the one with the cow print)
1 Can of Cream of Chicken soup
1 block of shredded chedder cheese (or velveeta I supose)
Salt/Pepper and onion flake to taste
1 stick of melted butter
1-1 1/2 cup of crunched corn flakes

Mix-Hashbrowns, sour cream, soup, seasoning and about 3/4 of the cheese together in large bowl then place in casserole dish.
In a seperate bowl combine corn flakes and melted butter.
Sprinkle remaining cheese over hashbrown mix then coat with cornflake mixture.
Place in 375 degree oven for about 40 minutes.

I know there are different ways of making this, but this is how I do it. It is sooooo yummy.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:25 am   Edit Post Move Post Delete Post View Post    
Recipe circa Choc Chip Cookies (not tried not true Mrs Fields)

Cream 2 C Butter
- - - 2 C sugar
- - - 2 C Brown Sugar

Add 4 eggs and 2 tsp vanilla

Mix in 4 C flour
5 Cups of Blended oatmeal (you take your 5 cups of oatmeal and either blend them in a food processor or in your drink mixer till it makes a fine powder)
1 tsp salt
2 tsp Baking powder
2 tsp baking soda

Combine and add 24 oz of Choc Chips + 1 8 oz grated Hershey Bar
3 Cups of Nuts (which we never add here!)

Bake on an UNgreased (I usually spray mine w/ Pam however) at 375 deg for 6 min (and I'm sure I bake mine longer than 6 minutes, dont you just love someone who shares thier recipes, but never follows the recipe?)

Make golf ball size dough balls

This was a recipe that was popular, 6 years ago or more circulating as THE Mrs Fields choc chip recipe, my SIL's love this, and make it each year for Christmas... I'm thinking of making them too!! (since I dont see sil's anymore

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:26 am   Edit Post Move Post Delete Post View Post    
Solifelike

Saturday, December 20, 2003 - 5:53 pm

i have not had these in years, but they are wonderful!!!

Ingredients
1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 cup oil
1 each egg
1 tsp salt
3/4 tsp cream of tartar
1 tsp vanilla
1 cup rice krispies
1 cup oatmeal
3 1/2 cup flour


Directions

Mix all ingredients in order listed. Drop by teaspoons onto a greased
cookie sheet and press flat with a sugared glass. Bake at 350 degrees
for 12-15 minutes. Makes 100 GOOD COOKIES!


Servings: 100 servings


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:27 am   Edit Post Move Post Delete Post View Post    
Jmm

Saturday, December 20, 2003 - 10:07 pm

Cornflake Wreath Cookies

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
red hot candies
silver dragées

Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes on sheets of waxed paper, decorate with red cinnamon candies and silver dragées. Let cool.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:29 am   Edit Post Move Post Delete Post View Post    
Eliz87

Monday, December 22, 2003 - 10:11 pm

Peanut Butter Swirl Brownies. To make...

Mix together:

1/3 cup peanut butter
3 oz. cream cheese
1/4 cup white sugar
1 egg

In a separate bowl, mix together:

A 19.8 oz. package of brownie mix (any kind you like)
1/2 cup oil
2 Tablespoons of water
2 eggs

Grease a 9x13 pan. Put half of the brownie mixture into it. Drop peanut butter mixture by tablespoons onto it. Layer the other half of the brownie mixture on top of that. Swirl it all around with a knife.

Bake at 350 (or 325 if your oven runs a little hot like mine) for 30 minutes or until done. Really good.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:30 am   Edit Post Move Post Delete Post View Post    
Spitfire

Tuesday, December 23, 2003 - 9:53 am

Here's a yummy treat that I just made. It tastes like Skor bars.

- Soda crackers
- 1 cup of butter
- 1 cup of sugar
- 1 pkg of chocolate chips

Line a baking sheet with a layer of soda crackers. In sauce pan combine butter and sugar and boil until mixed together. Pour butter and sugar over the soda crackers and put in the oven at 350 degrees for about 5-10 minutes. Basically until it's bubbling up and you know it's hot. Pour your chocolate chips over this and use a knife to spread it around until it's all melted.

Stick it in the fridge or freezer to harden.

***only thing to note is that if you have it in the oven to long and it starts to brown it kinda tastes funky.
(I saw this on food network suggesting substituting dark chocolate etc for the chips!)

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:31 am   Edit Post Move Post Delete Post View Post    
Maris

Friday, December 26, 2003 - 8:26 pm

Carrot and Parsnip soup.

15g butter
3 medium carrots, chopped
2 medium parsnips, chopped
1 small onion chopped
1 medium potato chopped
1 litre water
1 large vegetable stock cube crumbled
1/4 cup cream

Melt butter in large saucepan, add carrots, parsnips, onion and potato. Cover cook over low heat for 15 minutes until vegetables are tender. Stir in water and stock cube. Bring to boil, reduce heat and simmer for 30 minutes. Process in food processor in batches until smooth. Return soup to pan stir in cream.

(note, I have substituted chicken stock instead of vegetable stock)