Baked Potato Soup

contributed by Laurel Turner

4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)

2/3 C butter

2/3 C flour

1 tsp salt

1/4 tsp pepper

6 C milk (I used 5 cups of skim milk and 1 cup cream)

1 C sour cream (I used reduced fat)

4 thinly sliced green onions

10 bacon strips, cooked and crumbled

1 C shredded cheddar cheese

Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)

Peel and cube potatoes.

In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out. Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened. Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream. Garnish with bacon, cheese, and green onions. Yield 8 servings


Tortilla Mexican Soup

contributed by Sharon Brening

Chicken or Turkey, cooked & diced

4 cans broth

1 can tomatoes with green chilies

½ onion, chopped and sautéed

2 cloves garlic-minced

½ carrot, diced

1 clump parsley

1 bay leaf

1 t. cumin

1 t. oregano

2 t. chili powder

3 handfulls shell pasta, prepared per package directions, drained, set aside

Simmer all ingredients together until nicely blended and heated through

Minutes before serving add ½ t .cilantro and juice of 1 lime

Serve with a dollop of sour cream and tortilla strips.

Sausage Stuffing

contributed by Jaime Gregory Cecil


12 ounces bulk pork sausage

3/4 cup finely chopped onion (1 large)

1/2 cup chopped green sweet pepper (1 small)

1/2 cup chopped celery (2 stalks)

1/2 cup butter or margarine

5 cups dry white bread cubes

4-1/2 cups crumbled corn bread

1 teaspoon poultry seasoning

1/8 teaspoon black pepper

3/4 cup chopped pecans, toasted (see tip) (optional) *She did not use Pecans.

1-1/4 to 1-1/2 cups chicken broth


1.In a large skillet brown sausage over medium heat; drain. Remove from skillet; set aside.

2.In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside.

3.In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion mixture, poultry seasoning, black pepper, and, if desired, pecans.

Drizzle with enough broth to moisten (about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 degree oven for 30 to 45 minutes or until heated through.

4.Or use bread mixture to stuff one 10- to 12-pound turkey. (See stuffing tips.) Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill until ready to bake. Bake, covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or until heated through. (For doneness temperatures and roasting times, see roasting chart.) Makes 10 to 12 servings.

5.Quick Sausage Stuffing: Prepare as above, except substitute 3 cups corn bread stuffing mix (one 8-ounce package) for the 4-1/2 cups crumbled corn bread. Reduce poultry seasoning to 1/2 teaspoon; omit the black pepper. Substitute water for the broth.

Stuffing Bread

contributed by Kathy Thompson

1- 1/4 cups water (70 to 80 degrees)

1 egg

3 Tablespoons dried minced onion

1 Tablespoons of butter or margarine, softened

1 tablespoon sugar

1 tablespoon dried parsley flakes

1-1/2 teaspoons poultry seasoning

1 teaspoon salt

1/2 teaspoon celery seed

3-1/2 cups of bread flour

2-1/4 teaspoons active dry yeast

Place all ingredients in your bread machine pan in order listed.  Select basic bread setting.  Choose crust color and loaf size if available ( 1-1/2 pound loaf )  Bake according to bread machine directions ( check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed )  This bread makes the house smell so good.  I cubed it when it was cooled and used my dehydrator to dry them.  I plan on using it for my Thanksgiving stuffing.  I think this bread would be good with stew or a roast.  How about using it for grilled cheese?  Yum !  Enjoy !

No-Bake Chocolate Peanut Butter Bars

contributed by Laura Thompson


2 cups peanut butter, divided into 1 and 1/4 cups, and 3/4 cup

3/4 cup butter, softened

2 cups powdered sugar

3 cups graham cracker crumbs

2 cups (12 oz package) chocolate chips, divided into 1/2 a cup, and 1 and 1/2 cup

GREASE  13×9 inch pan

In a large bowl, beat 1 and 1/4 cup peanut butter and softened butter until creamy. Gradually beat in ONE CUP of the powdered sugar. With hands or wooden spoon (I used the spoon, it worked great), work in remaining powdered sugar, graham cracker crumbs, and 1/2 cup chocolate chips. Press evenly into prepared pan, smooth top with spatula if needed (I didn’t…my fingers did just fine).

MELT remaining 3/4 cup peanut butter and 1 and 1/2 cup chocolate chips over low heat, stirring constantly, until smooth. Pour over graham cracker mixture in the pan. Refrigerate for at least 1 hour until chocolate is firm. Cut into bars. Store in refrigerator.


Eggplant Creole

contributed by Jaime Gregory Cecil
l large eggplant – peeled, cubed, and parboiled
1 green pepper cut up
1 onion cut up
½ cup butter
1 can of stewed tomatoes (about 16 ounces)
1 cup of beef or chicken stock (I’ve always used beef)
½ cup uncooked rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon basil
1 cup grated cheddar cheese

In a large skillet, sauté green pepper and onion in butter for about ten minutes, then add uncooked rice.  Cook until rice starts to turn golden brown.  Next, add all the other ingredients – tomatoes, beef stock, salt, pepper, basil, and parboiled eggplant. Mix together well, pour into a casserole dish, and put in the oven for one hour at 350 degrees.  Last 30 minutes add cheese. I always stir it before adding cheese.

Avgolemono Soup

contributed by Mercina-Hatjinos-Karbowski

5 cans 13 3/4 oz chicken broth               1 C long grain rice
1 soup can water                                  4 eggs
1 pound lean ground beef                       juice of 4 lemons
1 egg
salt and pepper

Bring chicken broth and water to gentle boil.  Combine ground beef, 1 egg, salt and pepper and rice, mix well, make into nickel size meatballs and drop into boiling broth mix.  Add remaining rice and cook 20 minutes.

Beat 4 eggs, add 1 teaspoon water and continue to beat.  Add juice of 4 lemons and you continue to beat.  Stir in 2 ladle-fulls of simmering broth into bowl of lemon mixture, then return the mixture into the pot.  Stir gently, remove from heat and serve immediately.  May be topped with fresh ground pepper.  Serves 8

This is great with a nice crusty bread.  Cooked chicken meat can be a substitute for meatballs, just add your rice after shredding chicken and putting into the pot.

This Greek soup may be an acquired taste.  Let me know what you think if you try it.

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