Recipe(tried): Runza's & Cream of Potato Soup.....

Hi Gina!

We are just back from beautiful Northeast Oklahoma! The weather was great, 50-60 degrees. It is finally cold & snowy here in Southern Indiana! While in Oklahoma we took a "side trip" to Springfield, MO. We visited the BassPro Shop and Lambert's Restaurant. Lambert's is known as the home of the "Throwed Rolls"! It was so much fun! The meal was served in 14" frying pans! Then servers came around with fried potatoes, macaroni and tomatoes and black-eyed peas in buckets as extras!!! Then when you wanted a roll, you just yelled rolls....and a server would throw them to you from across the room...they were large, wonderful yeast rolls! Then for dessert they had large cinnamon rolls called hubcabs. They had to be taken home, no room for dessert. Lambert' has 3 restaurants, 2 in Missouri and 1 in Alabama. If you are ever in the area, stop you won't be disappointed. Since I am working from home today I made a winter menu that we enjoy. Several days ago I posted the recipe for Runza's on the Ethnic Board and have been thinking about them ever since. I seldom make these anymore as they are time consuming but I just had to make some today so I made Runza's, Cream of Potato Soup and Banana Cake with Icing which I have posted before.

Cream of Potato Soup
from an old Farm Journal Cookbook

6 cups diced potatoes
1 medium onion, diced
2 teaspoons salt
2 sticks (1 cup) butter
8 Tablespoons flour
4 cups whole milk
1/2 cup celery tops, chopped (optional)
pepper to taste

In a large dutch overn cook potatoes & onions in just enough water to cover. While potatoes are cooking, in another pan melt butter, then add flour to make a roux. Slowly add milk and cook until thick. Drain almost all of the water off the potatoes, then pour white sauce over potatoes and stir well. Adjust seasoning. Let simmer 5 minutes then add chopped celery tops.