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Grandma's Kitchen

Feb. 28, 2013 | 0 comments

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.


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.




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.




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.




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.




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.

Linda’s Note: You can add additional fruit, or substitute to your taste.

You can also use canned lemon pie filling and omit the lemon juice, if this is easier for you.

Serves 6 to 8.

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