• Peel potatoes; cut lengthwise in strips like french fries.
• Place in greased baking dish.
• dot potatoes with butter, salt, and pepper, and cheese.
• Pour cream over all.
• Cover with aluminum foil and bake at 425º for 40-45 minutes.

• Cream butter and sugars, add eggs and beat well.
• Combine with cream and sweet potatoes.
• Pour in greased 2 quart casserole.
• Bake at 350º uncovered for 1 hour.

• Mix topping ingredients in a small bowl; set aside.
• Mix all other ingredients with blender (or with hand mixer on high) until smooth.
• Spread in greased 9 x 13 baking dish.
• Bake at 350º
• for 35 minutes.
• Remove and stir.
• Then sprinkle topping over and bake for an additional 10 minutes.

• Soak beans overnight.
• Drain and cook with 6 cups stock until tender, about 2 hours.
• In large Dutch oven, heat oil; sauté celery, onion, and garlic until soft.
• Add rice and sauté 2-3 minutes longer.
• Stir in 1 cup of stock from beans.
• Add beans and rest of liquid in which they were cooked.
• Add remaining ingredients except milk.
• Cook 1-2 hours.
• Blend milk with ½ cup soup broth; add mixture to soup.
• Serve garnished with chopped green onion and lime slices, if desired.

• Combine all ingredients but milk in large kettle and simmer until vegetables are tender.
• Add knefla.
• Simmer 30 minutes.
• Add evaporated milk just before serving.

Knefla:

• Mix and form into long strips.
• Cut dough in small pieces.

• Combine water, broth, potatoes, onion, celery, carrot, chicken base.
• Mix together flour, eggs, milk, salt, and baking powder for knoepflas.
• When water is boiling and potatoes have softened, snip knoepfla dough in boiling water.
• Cook 15 minutes.
• Add cream, cream of chicken soup, and butter.
• Very good.

• Peel and dice potatoes.
• Place in large kettle; add bay leaves and enough water to cover.
• Bring to a boil, cooking until potatoes are soft, about 15 minutes.
• Meanwhile, mix flour, salt, and water to form a soft dough.
• Knead slightly, adding more flour as necessary to make dough manageable.
• Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors.
• Once potatoes are cooked, stir in knephlas; boil 5 minutes.
• You may need to add more water.
• Knephlas should float when done.
• Add milk and heat until warm.
• Fry chopped onion in butter until golden brown; do not overcook.
• Mix onions into warm soup; serve.
• Add salt and pepper to taste.

• In a large skillet, cook green onions in butter over low heat for 5 minutes.
• Add mushrooms and cook 2 minutes.
• Add flour and cook 3 minutes.
• Remove pan from heat; add chicken broth and half and half with whisk.
• Bring soup to a boil over moderate heat.
• Simmer, stirring, for 5 minutes.
• Add salt and pepper.

• In 3-quart pan, melt butter over medium heat.
• Add celery, carrots, and onion; cook, stirring occasionally, until onion is soft (about 10 min.).
• Stir in flour, mustard, and thyme and cook for one minute.
• Gradually add stock.
• Bring to a boil over medium-high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes).
• Stir in cheddar and parmesan cheeses; when melted, add beer.
• Heat until steaming.
• Season to taste with salt and pepper.

• In a large saucepan, combine vegetables, water, bouillon cube, pepper; bring to a boil.
• Reduce heat, cover, simmer 12-15 minutes until vegetables are tender.
• Gradually add milk to flour, stirring until blended.
• Add flour to vegetables, stirring constantly until mixture boils and thickens.
• Add Velveeta and heat until cheese is melted and chowder is hot.