Grandma's Kitchen

Because of questions asked this week, I am reprinting Paul’s Potato Soup and giving the way I save from buying the cans of chicken broth - Linda.

PAULS POTATO SOUP

6 medium potatoes, peeled and cubed

1 can cream of chicken soup

3 soup cans of broth (use 3 bouillon cubes to make this)

8 ounce cream cheese at room temperature

1/2 cup diced onion

1 pound bacon, fried crisp, and crumbled

Salt and Pepper to taste

Heat broth and soup until warm. Whisk in cream cheese until smooth.

Place in Dutch Oven; add potatoes and onion. Heat to simmer. Cook until potatoes and onion are done.

Add crumbled bacon to top and serve.

PS: For the cans of chicken bouillon, I do this:

I use chicken bouillon cubes. I use 3 cubes, and I put them into a bowl, and use a large spoon to push down on them to flatten them, so they will dissolve easily.

Then, I put the granules in a large saucepan, and add water, using the can the cream of chicken soup came in. I add 3 cans of water.

Then I heat up water and bouillon and stir till bouillon is dissolved.

After that, add your cream of chicken soup, and proceed with the recipe above.

EASY AND GOOD GINGERBREAD

1/2 cup sugar

1/2 cup shortening (the recipe suggests mixing part butter and part lard)

1 egg

1 cup molasses

1-1/2 teaspoons soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

2-1/2 cups all-purpose flour

1 cup hot water

Mix all ingredients, adding the hot water last.

Bake in greased 9 x 13-inch pan at 350°F for 30 minutes.

This is good served with Applesauce, Lemon Pie Filling, or Whipped Cream.

It can be served with slightly warm.

GOOD AND EASY CREAM VEGETABLE SOUP

1 cup any vegetable, or an assortment to suit your taste

1 can cream of celery soup

1 soup can milk

1/4 teaspoon salt

Precook the vegetables, which have been cut, if needed, in a little water in covered 2 quart, or larger, saucepan until tender. Drain.

To the vegetables in the saucepan, add the celery soup and milk; heat to serving temperature. Add salt to taste.

Can put shredded cheese in soup to melt if you like, or use some on top of serving bowls.

Serves 4.

TUNA LOAF

1 cup Bisquick, or Jiffy Biscuit mix, do not use the reduced fat kind

1/2 cup milk

1 large egg

1/4 teaspoon salt

1/8 teaspoon pepper

1 can tuna, drained and flaked

1/4 cup grated cheese

1 tablespoon chopped onion

1/8 cup drained, rinsed, and chopped pimiento (optional)

1/8 cup finely chopped celery

Blend Bisquick, milk, egg, salt and pepper. Add other ingredients and beat till smooth.

Spread in loaf pan. Sprinkle with cheese.

Bake 30 minutes at 400°F or till set.

To serve, it is nice to have a warmed can of cream of mushroom soup (even with sliced mushrooms and the rest of pimientos in jar) to serve over the top.

This serves 2 to 3 and can easily be doubled.

LEMON FRUIT SALAD

1 package lemon pudding and pie filling, cooked according to directions and adding 1/4 cup lemon juice

Let mixture cool.

To mixture add:

1 large can fruit cocktail, drained

1 can peaches, sliced, drained

1 can pear slices, drained

1 container Cool Whip

Mix and put in pretty bowl. Cover and refrigerate till ready to serve.