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Need ideas for using up 2 quarts of ..

17 years ago

Hi,

My neighbor is going on vacation and just gave me two quarts of half n half along with other perishables. I need ideas please on how I can use this half n half up. I put in a request for potato soup as that's one thing I was thinking of. Give me your suggestions please. Thank you.

Sapphires

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Comments (15)

annie1971
17 years ago
Freeze it -- fast! and use it later.
centralcacyclist
17 years ago
Ice cream. Make several flavors.
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annie1992
17 years ago
Oh yeah, ice cream. Fudge brownie/cappucino, yum.

I'd make a nice salmon or seafood chowder, or maybe some oyster stew. I love cream of potato soup, too.

Annie
coconut_nj
17 years ago
LOL.. that was my first reaction too. Ice Cream...
marlingardener
17 years ago
Use some in quiche instead of whole milk; custards for desserts; creamed spinach, carrots, any veggie you like in a cream sauce. Freeze the rest (in a larger container if the 1/2 & 1/2 container is full).
Think I need to go to the store and get some 1/2 & 1/2!
lyndaluu2
17 years ago
Pour it over so berries and enjoy!!
Ice Cream of course LOL

Linda
sapphires
Original Author
17 years ago
Thanks everyone, I didn't know you could freeze this.
Sapphires
bri29
17 years ago
Ice cream was my first thought too! Maybe we should do an ice cream thread, I'm sure you all have some great recipes. It would definitely be a diet buster, but it'd be fun!

Bri
bunnyman
17 years ago
Add a shot of scotch to a glass of half & half. Delicious making you fat and drunk at the same time! Only downside is it is really good so you will probably find yourself drinking it again. If you really want to be bad mix in a little chocolate syrup.... not yer grandma's chocolate milk.

: )
lyra
sapphires
Original Author
17 years ago
bunnyman,
I never had scotch, what's a good brand.
Sapphires
linnea56 (zone 5b Chicago)
17 years ago
Baked custard
centralcacyclist
17 years ago
Along the same thought as Lyra: Kahlua and half and half.
doucanoe
17 years ago
I'd go with the Kahlua, myself. Scotch is an acquired taste and I haven't acquired it yet! LOL

I made this salmon chowder for my fall soup party and it was terrific!

Great Lakes Salmon Chowder

1 lb fresh salmon fillets
1-1/2 c water
2 14oz cans vegetable broth
1/2 c chopped onion
2-1/2 c diced red potatoes
1 T fresh dill, snipped
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp pepper
2-1/2 c half-n-half
3 T cornstarch
2 c fresh asparagus, steamed and cut in one inch pieces

Bring the water to a boil, poach salmon in the hot water. Remove salmon from water and flake into bite-size pieces.

In large stock pot, combine broth, onions, potatoes, dill, salt and pepper. Bring to a boil, reduce heat and cover, cook until potatoes are tender, stirring occasionally.

Combine 1 cup of the half-n-half with the cornstarch in a covered container, shake until well blended. Add remaining half-n-half to cooked broth mixture, stir in the cornstarch mixture and simmer until thickened. Stir in salmon and asparagus, heat through and serve.

Makes approximately 11 cups
from Midwest Living magazine

Linda
sands99
17 years ago
how bout great coffee and rich scrambled eggs to start?

then easy creamy potato leek soup

INGREDIENTS (Nutrition)
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup 1/2 and 1/2

DIRECTIONS
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
sands99
17 years ago
how bout great coffee and rich scrambled eggs to start?

then easy creamy potato leek soup

INGREDIENTS (Nutrition)
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup 1/2 and 1/2

DIRECTIONS
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

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