Farm Wife's Potato Soup

One day, a few years back, I called home to get QM's potato soup recipe. Daddy answered & when I asked him for it he said, "Got a pen & paper? Ready? OK, you take potatoes...and you make soup." Very helpful, that one. So I dug out a cookbook & wasn't happy with that recipe either. Instead I got everything I thought would be good & threw it in a pot. This was the end result.

5 lbs of potatoes, peeled, diced, cooked, & drained
4 Tbs butter
1 stalk celery, chopped
1 small red/yellow onion, diced
4-5 shredded carrots
2 cups cubed, cooked ham
3-4 c. ham broth*
3-4 c. milk (more or less to taste)
1 tsp. salt
1/2 tsp. black pepper
1/2 pint heavy cream (opt.)

Saute the onions and celery in the butter until they begin to cook through (become translucent). Mash potatoes slightly. Combine all ingredients and bring to a slow boil. Simmer until everything is cooked through. Ignore your husband's comments about how his potato soup is much better and enjoy.

*When ever I cook a ham I reserve the liquid from it. When cool, I skim (or in most cases, scoop) off the fat & freeze the rest to use in soup.

"Legendary" Fruit Casserole

Thus named for the restaurant I worked in during my late teens/early 20's. We served this & it was a HUGE hit. Most people were offset by the idea of a warm fruit casserole, but if you think of it like a cobbler it's much easier to deal with! And this is not for the diabetic among you!

4 C. Crushed Pineapple (canned)
4 C. Diced Peaches (canned)
4 C. Brown Sugar
4 C. Crushed Club Crackers
1 Stick Melted Butter or Margarine

Drain fruit. Layer 2 C. of each fruit, followed by 2 C. brown sugar, then 2 C. cracker crumbs. Drizzle 1/2 the butter over top and repeat. Bake at 350 for 30 minutes. Serve warm or cold (I prefer warm).

This makes enough for a pot luck dinner or a large group. While we served it as a side dish, it's excellent served with vanilla ice cream as a dessert.

Super Easy Chicken thingy

Okay, I don't actually know what the recipe is called, I don't even know the exacts of it but I do know it was good and how I made it, I made it from a description a lady I know gave me of it. And it tasted like Thanksgiving to me. It was very yummy.

So I have deamed it the Super Easy Chicken Thingy

2-4 boneless, skinless chicken breasts
1 box of stuffing (I used stovetop)
2-4 slices of swiss cheese
1 can of Cream of mushroom or Cream of Chicken soup

Pour Stuffing into a sprayed casserole dish, and mix in soup. Place chicken breasts on top and top them with slices of swiss. Bake at 375 until chicken juices run clear.