Potato and Chicken Soup

My friend Barb gave me this little recipe many years ago. It has been a family favorite ever since.


4 slices bacon, diced
1/2 cup chopped fresh onion
1 1/2 cup cubed potatoes
1 cup water
2 cans cream of chicken soup, undiluted
1 cup milk
1/2 teaspoon salt
1 pat butter

Place bacon in saucepan and cook until crisp. Remove bacon, retain 2 tablespoons bacon fat and pour off remainder. Saute onions in bacon fat until tender. Add potatoes and water. Cook until potatoes are tender. Add soup, milk, bacon, salt, and butter. Heat to blend flavors.

Mexi-corn Dip

This rich, festive dip is sure to become a hit! This recipe comes from Susan. Thanks, sis.


1 can Mexi-corn, drained
1 cup mayonaisse
1 cup sour cream
10 ounces shredded cheddar cheese
1 to 2 cans chopped green chilies (you may use jalapenos)
1 small jar pimentoes, drained and chopped
1/2 to 1 teaspoon garlic powder
salt to taste

Mix and chill. Goes well with tortilla chips.

Ruth's Romaine Salad

I got this recipe from Ruth Clark after she brought it to a luncheon at the library. Everyone liked this salad so well that we always asked her to bring it to library luncheons and pot-lucks. It has wonderful flavor combinations!


1 package romaine lettuce
1 cup shredded swiss cheese
1 cup cashew pieces
1/4 cup dried cranberries
1 pear, cored and cubed
1 apple, cored and cubed

Mix above ingredients together, then add the following dressing just before serving:

2/3 cup vegetable oil
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons dried onion flakes
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 teaspoon poppy seed (optional)

Mix or shake well; chill until serving time.

Walnut Chicken

Here's one I cut out of a newspaper years ago. (from the Honolulu Star-Bulletin) It calls for 1/4 cup beer. Just drink the rest, or dump it out. Don't omit the beer, because it will not be the same without it.


1/4 cup soy sauce
1/4 cup beer
1/2 teaspoon ginger
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup vegetable oil
1/3 cup sliced green onions
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 cup broken English walnuts

Combine soy sauce, beer, and ginger. Add chicken and marinate in refrigerator for at least 30 minutes. Heat the oil in a wok or skillet, add chicken and the soy mixture. Stir-fry until chicken is cooked and soy mixture begins to coat chicken (approximately 5 minutes). Add green onions, garlic, mushrooms, and walnuts. cook 3 minutes, tossing mixture with slotted spoon. Serve with rice. Makes about 4 servings.

Strawberry Pretzel Salad

If you haven't tried this, you must! I consider it to be more of a dessert, but it is a fun salad as well.


2 1/4 cups crushed pretzels
1/2 cup sugar, divided
3/4 cup melted butter or margarine
2 cups frozen dessert topping (Cool Whip)
1 (8 oz.) package cream cheese
1 (6 oz.) package strawberry gelatin mix
2 cups boiling water
1 (10 oz.) packages frozen strawberries, partially thawed

Preheat oven to 350 degrees. Mix pretzels with 1/4 cup sugar and melted butter. Press into 13 x 9 inch pan. Bake 10 minutes. Cool; set aside. Beat together 1/4 cup sugar, frozen topping, and cream cheese. Sread over pretzel crust. Cool until firm in refrigerator. Dissolve gelatin in boiling water, add strawberries with juice. Pour over cream cheese mixture. Refrigerate until firm. Cut into squares.

Georgia Cracker Salad

This is another recipe from Paula Deen. It sounded so strange to me that I had to try it. It is best when made with garden-fresh tomatoes, so I only make it in the summertime! It MUST be served immediately after stirring in the crackers, or it becomes soggy.


1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cup mayonnaise
1 hard-boiled egg, finely chopped

Crush crackers. Mix with other ingredients and serve immediately. Serves 6

Ultimate Steakhouse Burger

This really is the ultimate burger! This recipe comes from "Cook's Country" magazine in answer to a reader's request for a burger that is charred and crusty on the outside, moist and juicy on the inside. It will seem like a strange combination of ingredients, but that's what makes these burgers so special. We don't have them often because they are definitely not low-calorie.


grease from 8 strips of crisply fried bacon
1 - 2 slices white sandwich bread, crusts removed and discarded, cubed
1/4 cup milk
1 1/2 pounds ground beef (85-90% lean)
1 teaspoon salt
1/2 teaspoon pepper
2 large garlic cloves, very finely minced

Spoon 3 tablespoons of the bacon fat into a small heatproof bowl and refrigerate while preparing the other ingredients. You may use the cooked bacon in another recipe or serve it atop the burgers. (I usually use the bacon in a salad or something, because the burgers are so good they don't need the bacon.) Place the bread cubes in a small bowl, add the milk, and let mixture sit for about 5 minutes. Using fork, mash bread and milk until it forms a smooth paste. Break up the beef into small pieces in a medium bowl. Season with salt and pepper, then add garlic, bread paste, and reserved bacon fat. Using fork or hands, lightly knead together so that ingredients are well incorporated. Do not overwork the meat or the burgers will be tough. Divide meat into 4 equal portions. Using hands, toss each portion of meat back and forth to form a loose ball, then gently flatten to a 3/4-inch patty. Grill over very hot coals, without pressing down on them, until well seared on both sides and cooked to your preference.

Corn Supreme

This is a great dish to take to a potluck or holiday dinner because it's very rich and makes a lot. I got this recipe from Kathryn Compton after she brought it to a Friends of the Library dinner.

1 can whole kernel corn
2 eggs, beaten
1 pint sour cream
1 can creamed corn, undrained
2 sticks butter or margarine
2 boxes Jiffy cornbread mix

Grease a 10 x 15 inch baking dish. Mix all ingredients, pour into baking dish, and bake 350 degrees for 45 minutes to 1 hour.