1 head broccoli, chopped           
2 soup cans of milk
1 med. onion, chopped             
2 1/2- 3 c. cheddar cheese, shredded
1 c. water                          
1/4 tsp. red pepper flakes
2 cans cream of chicken soup

Cook broccoli, onion, red pepper flakes, and water until
vegetables are tender, approximately 15-20 minutes. Add
soup and milk. Mix and heat until warm. Add cheese and stir
until melted. Serve with salad and rolls. Recipe may be
doubled and frozen.
                                                                      Carolyn Smith

2 Ig. heads cabbage, shredded       
3 Ibs. boneless country style spareribs
1 Ib. salt pork, diced                 
1 sm. onion, quartered              
1 Ib. box instant mashed potatoes
1 lg. can sauerkraut                 
2 T. oatmeal

Fry 1/4 pound diced salt pork. Put in large pot. Drain
sauerkraut. Add all ingredients and enough water to cover.
Slow cook for 2 1/2 to 3 hours. Add oatmeal during the last
half hour. Fry 3/4 pound diced salt pork. Prepare instant
potatoes as described on package. Add salt pork to potatoes
and stir. Serve soup over potatoes. Salt and pepper to taste.
                                             Deacon Joseph Baniukiewicz

3 T. butter                        
1/2 sm. bag frozen corn
3 sm. onions, chopped             
1 pt milk
2 lg. potatoes, peeled and cubed    
pinch of dill weed
1 (15 1/2-oz.) can creamed corn        
parsley, salt and pepper to taste

Saute onions in butter until transparent. Add parsley and
cubed potatoes. Cover with water and cook until potatoes
are tender. Add milk, creamed corn, frozen
corn, and pepper. Simmer 20-25 minutes. Serve with pinch
of dill weed. Serves 4.
                                                               Virginia Sansoucy

                                (Zuppi Di Ceci)
2 (15-oz.) cans garbanzo beans drained     
2/3 c. canned Italian tomatoes, crushed
4 cloves garlic, peeled               
1 c. chicken broth
1/3 c. olive oil                        
freshly ground pepper
1 1/2 tsp. fresh rosemary, finely crushed

Saute garlic in olive oil. When garlic is brown, remove with
slotted spoon. Add crushed tomatoes and rosemary. Cook
over medium heat 20 minutes or until tomatoes separate
from oil. Add chick peas and cook 5 minutes. Add chicken
broth and bring to a boil. Cover and keep at a low boil for 15
minutes. Puree the mixture in a food processor but leave
large chunks. Add ground pepper and serve hot.
                                                      Theresa McBride Bunke

4 Ig. carrots, chopped
1 Ig. onion, chopped
1 T. parsley
1 lg. whole baking chicken, quartered         
4 celery stalks with leaves, chopped
1 Ib. ground beef                   
1/2 c. bread crumbs
Italian seasonings                  
1-2 eggs

Boil salted water in large pot. Put in chicken and lower heat
to medium. Cook for 30 minutes. Skim off fat as it rises to
surface. Add carrots, celery, onion, and parsley boiling on
high for 20 minutes. Lower and simmer about 1 hour,
continuing to remove fat at surface with spoon.
(Meatballs:) Prepare meatballs by combining ground beef,
eggs, bread crumbs, and seasonings. Roll into 1/2-inch size
balls. Put meatballs in small pot of boiling water for 10
minutes. Drain. Add cooked meatballs to chicken soup and
heat for 10 minutes. Serve with crusty Italian bread.
                                                                            Ida Raitano

1 Ib. ground beef                   
1/2 c. celery, chopped
1 (20-24-oz.) can crushed tomatoes   
1/2 - 3/4 c. carrots, chopped
5 c. water                          
2 1/2 c. potatoes, peeled and cubed
2 1/2 tsp. salt                          
1/4 c. rice
1/4 tsp. pepper                       
1 sm. onion, chopped
opt.: frozen vegetables

Brown ground beef. Add rest of ingredients. Cook 45
                                                                      Kathleen Burke

1 meaty ham bone or 1 1/2 to 2 lbs smoke ham hocks or
           chunks of leftover ham spiral or ham steak
1 onion, sliced
2 carrots, sliced
2 celery stalks with leaves, sliced
1 lb. yellow or green split peas, rinsed, and drained
2 quarts water
2 tsp. dried tarragon leaves
1/4 tsp. nutmeg
1/4 tsp. white pepper
opt.: 1 tsp. salt, 1/4 c. chopped parsley, 1 T. vinegar, sour
cream or plain yogurt for garnish

 Prepare in a 5 1/2 to 6 qt. kettle or dutch oven. Combine
ingredients and bring to a boil; cover, reduce heat amd
simmer for 3 hours until peas are tender. Remove the ham
bone (or hocks) when finished simmering. You may also
substitute chicken or vegetable stock for some of the water.
                                                          Laurie McCrohon
                                   (from "My Great Recipes Packet 20)

1 Ib. boneless chicken breast        
2-3 cloves garlic, finely chopped
2 Ig. cans chicken broth             
3-4 chicken bouillon cubes
1 bunch carrots, peeled and chopped
1 (1 Ib.) pkg. cheese tortellini
2 celery stalks, cut into small pieces

Place chicken in large pan with broth, garlic, carrots, celery,
bouillon cubes, and enough water to cover. Let simmer
about 1 1/2 hours. Parboil tortellini separately,
about 5 minutes in boiling water. Drain tortellini and add to
soup. Serve.
                                                                Mary Covello

1 (15-oz.) can pumpkin              
1/4 tsp. nutmeg
1/4 c. butter                           
3 c. chicken broth (low fat or fat free)
1 sm. onion, finely chopped          
2-3 stalks celery, finely chopped      
1 c. skim or 1% milk
1 med. apple (Granny Smith, tart, or  Macintosh apple), diced
salt and pepper to taste          
1/4 tsp. ginger
opt.: 1 T. creamy peanut butter

In 3 quart saucepan, add 1/4 cup chicken broth and saute
onion, celery, and apple until soft. Add remaining broth and
spices and bring to a boil. Add pumpkin and return to boil.
Lower heat and slowly add milk and peanut butter. Cook on
low heat, stirring occasionally until thoroughly heated.
Serves 6 to 8.
                                                                    Jean Dalbec

1 lb. lean ground beef, cooked       
1 Ig. onion, chopped               
1 (16-oz.) can corn, undrained        
1 (15-oz.) can chopped tomatoes     
1 Ig. can chili beans               
1 pkg. taco seasoning mix           
1 (15-oz.) can tomato sauce

chopped onion
cheddar cheese, shredded
tortilla chips
sour cream
corn bread or muffins

  Brown ground beef and onion in a large pot. Add corn,
chopped tomatoes, and tomato sauce. Add chili beans and
taco seasoning. Simmer about 30 minutes. Bowls of cheese,
sour cream, chopped onions, and salsa are served as
toppings. Serve with corn bread or corn muffins. Makes 6
                                                                      Mary Covello

2 (14-oz.) cans chicken broth (3 1/2 c.)   
1 c. cooked turkey, chopped
1/2 c. med. egg noodles, uncooked
1 med, carrot, sliced (1/2-3/4 c.)        
generous dash pepper
1 celery stalk, sliced (1/2 c.)

Mix chicken broth, pepper, carrot, and celery in a heavy
saucepan. Heat over medium high heat until it comes to a
boil. Stir in noodles. Reduce heat to medium. Cook for 10
minutes, stirring often. Add turkey and heat. Serves 4.
                                               Theresa McBride Bunke

1/4 c. butter
1 c. onion, chopped
1 garlic clove, crushed
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
1 (16 -oz.) can pumpkin
1 c. half and half
sour cream and chives

In large sauce pan melt butter and saute onion and garlic
until soft. Add curry powder, salt, coriander, and red pepper.
Cook for 1 minute. Add broth and boil gently uncovered for
15-20 minutes. Stir in pumpkin and half and half. Cook for
5 minutes. Pour into blender and blend until creamy. Serve
warm. Garnish with dollop of sour cream and chopped
                                                              Celeste Mansfield