Home-Style Potato Soup

This is from the Betty Crocker Sunday Dinner Cookbook, but with a few modifications (like adding the corn).

1 can (14.5 oz) chicken broth (can use a couple bouillon cubes in water or if you leave it out, it's probably ok)

3 med potatoes, cut into large pieces (about a pound)

1 1/2 C milk

1/4 t salt

1/8 t pepper

2 med green onions (optional)

1 can of corn (or half a bag or so of frozen corn)

1 - 1 1/2 C shredded cheddar

Boil the potatoes in the broth for about 15 minutes until tender. Remove the saucepan from the heat, but DO NOT drain. Break the potatoes into smaller pieces with a potato masher or fork. The mixture should be lumpy. Add the milk, salt, pepper, green onions, and corn. Heat through on medium, stirring occasionally. Don't let it boil or it will look curdly. Add the cheese.

New England Baked Bean Stew

This is a modification of the recipe in the Betty Crocker Sunday Dinner Cookbook. We like this in the winter or camping or it was great for Scout trips.

● One to two links cooked Polish sausage cut up

● 2 Cans Great Northern Beans, rinsed and drained 

● 2 Cans dark red kidney beans, rinsed and drained 

● 2 Cans diced tomatoes with olive oil, garlic, and spices, undrained 

● 2 T packed brown sugar 

Combine all ingredients. Cook uncovered over medium-low heat for 8-10 minutes stirring occasionally. Serves 8.