With the cooler weather coming and fall almost upon is, thought soup would be good on a cooler night.
 
2 1/2 lbs baby red potatoes sliced into bite size pieces
1/2 lb uncooked bacon finely sliced
1 med. onion, diced
1/4 bunch celery, diced
8c. milk
3 c. water
4 chicken bouillon cubes
1 tsp. salt and 1 tsp. pepper
                                                3/4 c. salted butter
                                                3/4 c. flour
                                                1/4 bunch parsley
                                                1 c. whip cream
 
Boil potatoes for 10 min. and set aside.  Saute bacon until crisp, and drain.  Add onion to bacon pan, with celery and heat until celery is tender.  
To the large potato pan add milk, water bouillion salt and pepper,  Cook till very hot but do not boil.
In a sauce pan, melt better,  add flour and mix well.  Cook over med. heat stirring 
for 2-3 minutes to make a roux.  While stirring milk soup slowly add roux.  Cook till thickened and creamy.  Stir in parsley, potatoes and cream.  
Serve with garnishes.
 
     Garnishes
Shredded cheese
fried bacon bits
chopped green onions     
 
 
submitted by George and Bobbie Curts

                                                                          
                               Ingredients
       2 tbsp Olive oil                         2 tsp smoked paprika
       1/2 cup cabbage                      1 pinch of pepper
       2 medium red bell peppers.     1 tsp garlic powder
       1/2 lb. ground beef                   1/4 cup cauliflower rice
       1 pinch of salt                           1 cup of beef broth
   
                       Directions
                       Preheat oven to 350. In a skillet, mix together the ground beef, cauliflower rice, and seasonings.

                       Cook the ingredients on high heat until the beef is completely cooked.
 
                       Add in the cabbage and beef broth, continue cooking on high heat until the liquid is absorbed and the meat is   slightly brown.
 
                       Remove the tops of the peppers, clean out the centers and spoon the cooked filling into each pepper. Arrange the peppers in a baking dish, cover with foil and bake for 40 minutes.

Submitted by: Jim Coffey

1/2 c shortening
1 1/2 c. sugar
1 egg
Cream shortening and sugar, add egg.

​2 1/2 c. flour
1 tsp. baking powder
1 tsp soda
1 tsp. vanilla
1/2 tsp salt
1 tsp each nutmeg & cinnamon
1 c. pumpkin

Add dry ingredients and pumpkin alternately. Beat until smooth.
Lastly add, 1/2 c. nuts, 1 c. raisins, 1 c. chocolate chips

Drop by teaspoon and bake 375 for 10 minutes.

Submitted by: Karen S.