FACTS ABOUT IDAHO RECIPES

Name: Brie Phyllo Cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 15 appetizers.
Ingredients: 1 package (1.9 ounces) frozen miniature phyllo tart shells; 3 tablespoons crushed gingersnaps; 6 ounces Brie cheese, rind removed, cubed; 1/4 cup spreadable fruit of your choice

BRIE PHYLLO CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Brie Phyllo Cups Recipe: How to Make It - Taste of Home image

Mini phyllo shells from the freezer section hurry along these elegant cups. They look fancy and taste delicious but are a snap to put together for a special occasion.—Brenda Little, Boise, Idaho

Provided by Taste of Home

Categories Appetizers

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 15 appetizers.

Number Of Ingredients 4

Ingredients

1 package (1.9 ounces) frozen miniature phyllo tart shells
3 tablespoons crushed gingersnaps
6 ounces Brie cheese, rind removed, cubed
1/4 cup spreadable fruit of your choice

Steps:

Preheat oven to 325°. Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 83 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 100mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

HEARTY POTATO SOUP RECIPE: HOW TO MAKE IT

Hearty Potato Soup Recipe: How to Make It image

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho

Provided by Taste of Home

Categories Dinner Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

Ingredients

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Steps:

In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Nutrition Facts : Calories 208 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

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