Soup’s on

Congratulations to Kathy Marston of Lee, whose award-winning recipe for Chunky Potato Soup is featured in the all-new Wal-Mart Family Cookbook. To prepare, combine 3 medium potatoes, peeled and cubed, and 2 cups water in a large saucepan or Dutch oven. Bring to a boil; reduce heat. Simmer, covered, for 10 to 15 minutes, or until potatoes are tender. Drain, reserving 1 cup cooking liquid. Set potatoes and reserved liquid aside. In same pan, melt 3 tablespoons butter and cook 1 small onion, chopped, until tender, stirring often. Stir in 3 tablespoons flour, 1/2 teaspoon ground black pepper and 1/4 teaspoon crushed red pepper flakes. Cook and stir over medium heat for 1 minute. Gradually stir in 3 cups milk and reserved cooking liquid. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Stir in reserved potatoes, 1 cup shredded cheddar cheese and 1 cup chopped ham. Cook and stir over low heat until heated through and cheese is melted. For more great recipes, pick up the Wal-Mart Family Cookbook, which costs $4.96 and is available in all Wal-Mart stores.

Game time

Chef Roger Gelis of Opus in Bangor will hold the second in his series of French wine dinners at 6 p.m. Monday, Dec. 12. The menu will focus on game paired with fuller-bodied wines. The multicourse menu includes Foie Gras and Mushroom Croustade with Caramelized Onion; Smoked Pheasant Salad with Chevre and Wild Boar Bacon; Potato-Wrapped Salmon with Pinot Noir and Parsley Buttered Potatoes, Hazelnut crusted Venison with Syrah Reduction and a Tower of White and Dark Chocolate Mousse. Seating is limited, and the meal costs $65 per person. For information or reservations, call 945-5100.

Butter sweet

Want to jazz up your cookie swap this year? Visit the America’s Dairy Farmers butter Web site for recipes with an international flair, including the pictured Coconut-Lime Thai Snowballs. For this and more recipes, visit www.butterisbest.com.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.