Cheddar Potato Soup

1/3 cup chopped onion

1/3 cup chopped celery

2 Tbsp. butter or margarine

4 cups diced peeled potatoes

3 cups chicken broth

2 cups shredded cheddar cheese

2 cups milk

1/4 tsp. pepper

In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth. Return to the pan. Stir in cheese, milk, and pepper. Cook and stir over low heat until the cheese is melted.

Serves 8

Favorite Chili

• 1/2 lb. dry pinto or kidney beans or 2 cans (16 oz.) cans red kidney beans, drained


• 2 (14 1/2 oz.) cans tomatoes


• 2 lb. ground beef, browned and drained


• 2 medium onions, coarsely chopped


• 1 green pepper, coarsely chopped


• 2 cloves garlic, crushed


• 2 to 3 Tbsp. chili powder


• 1 tsp. cumin


• 1 tsp. pepper


• Salt to taste

Completely soften dried beans if using them. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW 10-12 hours (HIGH 5-6 hours). (I only used 1 onion, and cooked it in my crockpot for about 4 hours)