Chicken, whole
9 chicken bouillon cubes
3 celery sticks with tops
3 carrots, chunked
1 bag frozen mixed vegetables
1 pt. Whipping cream
1 c. flour
Salt and pepper to taste

Cut whole chicken into 1/4’s, place in a pot. Add 6 bouillon cubes, 3 celery sticks and tops, and 3 carrots, chunked. Add water to cover chicken. Boil chicken 40 minutes or until done. Remove from heat.
Save all the liquid, throw away celery tops. Debone the chicken and add back to the liquid. Bring to a boil, then add one bag of frozen mixed vegetables, continue boiling. Add 1 pint whipping cream and thicken with a mixture of flour and water.
Add salt and pepper to taste plus 3 more chicken bouillon cubes.

8 large potatoes
1 lb. Bacon
4 onions, chopped
1/2 gallon milk
1 clove garlic
3 tsp. Seasoned salt
1 1/2 tsp. Celery salt
1/2 tsp. Pepper

Peel and boil the potatoes in water barely to cover. Sauté the bacon and drain it well, reserving the fat. Crumble the bacon and set it aside. Sauté the onions in the fat. Heat the milk. Puree the cooked and drained potatoes and onions in a food processor or blender. Add them to the milk. Stir in the bacon and seasonings and heat the soup through.

2 lb. Stew meat (or cooked roast)
2 medium potatoes
2 medium carrots
1 tsp. Salt
1 tsp. Pepper
1 bag frozen vegetables
frozen or fresh okra
1 medium onion, chopped
fresh mushrooms
1 small green pepper
1 –2 stalks of celery, and tops
2 – 8oz cans of tomato sauce

Pour in V-8 Vegetable Juice until 1 inch from top.
Add water if necessary brown sugar to taste
Cook on low heat about 8 hours.