Potato and Sausage Soup

12 cups broth
5 cups chopped potatoes
6 or 7 Italian Sausages
1 large and 1 small onion chopped
3 or 4 heads of garlic crushed or chopped
Salt and Pepper to taste.
1/4 cup fresh chopped cilantro or 1 tbsp dry cilantro
2 or 3 cups of heavy cream (or any cream or milk will do, it all depends on how thick you want the soup to be)

Pre cook sausages while preparing the rest of the soup.

Saute the garlic and onion, with either oil or the grease from the sausages, in the bottom of your soup pot. Add the broth and the potatoes and whatever seasonings you want to use. Let that simmer until the potatoes are cooked. Once the sausages are cooked, remove them from the oven and let them cool. Once they are cooled they can be cut in half and then sliced into bite sized pieces. Add sausages to the soup as the potatoes finish cooking along with the cream/milk. Simmer until you are ready to enjoy it or it can be cooled and reheated another day.

Can be served with Italian buns, breadsticks or the Red Lobster Garlic Cheese Buns. Or even a nice salad on the side.

This the perfect soup for one of those frigid winter days.

Baba's Pumpkin Bars

3/4 cup margarine
2 cups sugar
4 eggs
1 16 oz can of pumpkin
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped nuts (optional)

Cream margarine and sugar until light and fluffy.

Add eggs and pumpkin, mix well and combine dry ingredients into creamed mixture. Mix well and stir in nuts if adding them.

Spread into a greased and floured pan. Bake at 350 F for 30 to 35 minutes.

Hot Crab Dip

8 oz package cream cheese
7 oz can of crab meat
1 tbsp minced green onion
1/2 tsp horseradish
Dash salt and pepper
1/4 cup Parmesan cheese

Blend all ingredients, except the Parmesan cheese, in a blender. Place in an oven proof container and sprinkle Parmesan cheese on top and place in oven at 375 F for 20 minutes.

I have added grated cheese and garlic to the mixture in the blender.

Aunt Nancy's Chicken

chicken pieces
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup water
1 envelope onion soup mix

Mix all ingredients and pour over chicken.
Bake uncovered for 1 hour @ 350 F.

My Version of Minestrone Soup

4 litres of beef or mushroom stock
2 medium onions (sliced or diced)
1 and 1/2 heads of garlic
5 tbsp chili powder(or to taste)
salt and pepper to taste
7 celery stalks, chopped
1 can (28 fl. oz) crushed tomatoes
1 can (28 fl. oz) diced tomatoes
2 cans (19 fl. oz) 6 bean mix

In bottom of soup pot heat some oil and add onions, garlic, and spices to brown and bring out the flavor.

Add stock, both tomatoes, bean mix and celery. Simmer until all are tender. I usually let it simmer for at least 2 hours to let the flavors start to blend.

Just before serving cook pasta and add as you serve the soup in bowls. Remaining pasta can be rinsed under cold water to stop it from cooking and then add it to the remainder of the soup and store. You can store the remaining pasta separately, if preferred, and add it as you reheat the soup.

You can also sprinkle grated cheese (any kind) on top to change it up.