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1 whole young chick
2 1/2 quarts broth, reserved
3/4 green peas, dried
1 cup rice
1 onion, chopped
3 bell peppers, chopped
2 cloves garlic, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cups cabbage, cut fine
1 1/2 cups cauliflower, cut in bite size pieces
4 potatoes, cut in bite size pieces

Wash chicken and put into large pot and cover with hot water. Boil until done. Remove chicken and cool, reserving broth. Remove skin and cut into bite size pieces. Cook the green peas until half done. Add onion, bell pepper, garlic, carrots, celery, cabbage, cauliflower and potatoes. Add chicken and cook about 20 minutes.

2 cups water
2 cups potatoes, chopped
2 cups carrots, chopped
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup parmesan cheese, grated
1 (16 ounce) can creamed corm
1 1/2 teaspoon salt
1/4 teaspoon pepper

Bring water to a boil and add potatoes, carrot, onion and celery. Cover and simmer until tender. Do not drain. In saucepan melt margarine and add flour, add milk and stir until thickened. Add cheese and stir until melted. Pour white sauce mixture and corn into potato and carrot mixture. Add salt and pepper. Heat through. Garnish with parsley. Makes 6 to 8 servings.

5 slices bacon
1 medium onion, sliced and separated
1 1/2 cups potatoes, peeled and diced
water
1 (15 ounce) can cream style corn
2 cups milk
1 teaspoon salt
dash of pepper
butter or oleo

In large saucepan, cook bacon until crisp. Remove, crumble and set aside. Put 3 tablespoons of bacon drippings in pan and cook onion slices until lightly browned. Add potatoes and water just to cover. Cover and cook until potatoes are tender. Add corn, milk, salt and pepper and cook until heated throughly. Top with crumbled bacon and pats of butter, of course cheese never hurts either. Serve with crackers.

2 cups basic beef and onion batch (see recipe in main dishes)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
1/2 (32 ounce) package cubed frozen has browns
1 (16 ounce) package mixed frozen veggies (optional)
1 can milk

Put all ingredients, except milk, lin slow cooker on low for 4 1/2 hours. Add milk, cook for an additional 1 to 1 1/2 hours. Serve with crusty bread. Great for cold days.

2 tablespoons butter
2 medium onions, any kid except red
2 pounds canned pure pumpkin (do not get the pie mix)
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon pumpkin pie spice
1/4 cup brown sugar
1 tablespoon flour
1/4 cup water
1 cup cream

Saute onion in butter until golden. Add canned pumpkin and then slowly stir in chicken broth. Add salt, pepper and pumpkin pie spice. Add brown sugar to taste or if you like a little sweeter soup you can add maple syrup, I prefer my soup savory. Simmer for 1 hour. In a large jar combine flour, water and cream. Remove soup from the heat and stir in mixture. You may add more cream according to your tastes.

Note: I found this recipe when Devon was a baby, he loved it. However, now taht he’s six I can’t even get his lips anywhere near the bwol. One day he will be begging me for this recipe, we’ll see how that goes.

6 medium potatoes
6 Strips bacon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/4 cup vinegar
1/4 cup sugar
2 eggs, hard-boiled and sliced
1/2 cup miracle whip (or salad dressing)
Salt

Peel and boil potatoes until desired tenderness. Fry bacon and dice. In a large mixing bowl combine, potatoes, bacon, onion, celery, and bell pepper. In a separate bowl mix together vinegar and sugar; pour over potato mixture. Add eggs and stir until combined. Add miracle whip or salad dressing and mix together. Salt to taste.

1 (8 ounce) package seashell macaroni, cooked according to package
1 (10 ounce) package frozen peas, cooked
1/2 cup green onions, sliced
3/4 cup celery, diced
1/2 cup green pepper, diced
1 cup cheddar cheese, diced
3 eggs, hard-boiled
3/4 cup salad dressing or mayonnaise
1/4 cup hot dog relish
1 teaspoon salt
1/4 teaspoon celery salt

In mixing bowl, combine macaroni, drained peas, green onions, celery, green pepper, cheese and sliced eggs. Combine remaining ingredients and add to salad. Toss until evenly blended. Chill. Makes 9-12 servings.

1 pound ground beef
1/2 cup taco sauce
1 head lettuce, torn in bite size pieces
1 medium green pepper, cut into strips
1 medium tomato, cut into 8 wedges
1/2 cup pitted ripe olives, drained
2 cups cheddar cheese, shredded
1 (14 ounce) package taco flavored tortilla chips (about 1 cup)
1/2 cup Thousand Island salad dressing

Cook and stir ground beef over medium heat until light brown; drain. Stir in taco sauce, heat. Toss lettuce, green pepper, tomato, olives, cheese and chips. Spoon hot beef and salad dressing over lettuce, toss. Server immediately. Serves 8.

Lettuce, torn
Cucumber, sliced
Mushrooms, sliced
Frozen peas
Mayonnaise
Garlic Powder
Tomatoes, sliced
Avocados, sliced
Eggs, boiled and sliced
Bacon, fried and crumbled

Prepare ahead: In a 9″x13″ or a 7″x11″ glass dish, arrange lettuce, mushrooms and cucumber to almost the top of the dish. Spread peas over the top and then spread mayonnaise on top of that; spread as thin as possible being sure to seal it all the way to the edges. Sprinkle with garlic powder; cover with clear wrap and refrigerate for 8 hours or overnight. Before serving; Top with tomatoes, avocados, eggs and bacon.

Note: This becomes very crisp and flavorful — nice for holiday dinners. You can use anything you like in your salad.

1 pound cooked chicken, cubed
1 32 ounce bag salad (cabbage and lettuce mix)
1-2 stalks celery, chopped
1 cup toasted almonds
1 package chow mein noodles
2 cans mandarin oranges, drained
1 (12 ounce jar) Girards Chinese Chicken Salad Dressing

Toss all ingredients and enjoy!