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FAN PHOTO
ANSAN
Photo courtesy of Catelyn Smith
Catelyn Smith, Spring Hill freshman, Justin Kelly, Garden City freshman, and Alli Cutting, Spring Hill freshman pose for a picture during last Saturday's game.
Submit your photos from this week's football game to The Wave and your picture could be featured in this spot on this page. Please e-mail photos to thewave@kansan.com by 5 p.m. on Tuesday, Sept.29. All photos need to include the name, year in school and hometown of everyone in the photo.
THIS WEEK IN KU HISTORY
September 23,1995
The Jayhawks defeated Houston 20-13 to start 4-0 for the season. Kansas won its first seven games before losing at Kansas State. The team was ranked ninth in the final AP poll after a win against UCLA in the Aloha Bowl.
TAILGATING RECIPE OF THE WEEK
Potato Soup
You're out tailgating with friends and family. The wind is chilly and the temperatures are dropping. It's time for some comfort food to eat while waiting for the football game to start. This soup is best prepared at home ahead of time, but reheats easily, especially when made in a stainless steel pot.
This recipe has a family spin for me. My parents always made a version of this soup when I was younger, but since coming to college, I haven't had the joy of consuming it. So I decided to start making it on my own. It's a great soup because you can customize it with bacon or any number of spices. In the end, it's best to just throw in the ingredients and add flavors until it tastes perfect.
What you'll need:
One bag russet potatoes (about 8), cut into small chunks
1 green onion, diced
Optional:
dumpling batter (made of Bisquick mix and milk)
1 green onion, sliced
½ gallon half-and-half
½ cup milk
6 tablespoons butter
salt & pepper to taste
bacon pieces
Instructions:
Cook cut up potatoes in large pot. At the same time, dice green onions, cook in boiling water till soft. Drain potatoes and set aside $1\frac{1}{2}$ cups. Purée $1\frac{1}{2}$ cups of potatoes in food processor. Combine the rest of the potatoes with drained onions in pot. Pour in half-and-half, milk, butter, pureed potatoes and optional bacon pieces. Season with salt and pepper to taste. Cook, stirring frequently, for about 15 minutes or until you're ready!
Optional: After cooking for a couple minutes, add dumplings in spoonfuls to soup. Cook 10 minutes with lid off and 10 minutes covered.
Brenna Hawley
THE UNIVERSITY DAILY KANSAN
THE WAVE SEPTEMBER 25,2009