Soups and Sandwiches

Potato Soup

Salmon Chowder

Potato Soup

Lynn Wickesberg

6 potatoes, peeled and cubed

2 onions, chopped

1 carrot, sliced

1 stalk celery, diced

4 chicken bouillon cubes

1 tbsp. parsley flakes

5 cups water

1 tbsp. salt


1/3 cup butter or margarine

1 (13 oz.) can evaporated milk

Chopped chives

Put all ingredients, except evaporated milk and chives, in a crockpot. Cover and cook on low for 10-12 hours (3-4 hours on high). Stir in milk during last hours of cooking time. Serve topped with chopped chives.

Salmon Chowder

In memory of Shirley Schreiber

1/2 cup chopped onion

1/2 cup chopped celery

1 clove garlic, minced

2 tbsp. butter or margarine

2 cups chicken broth

1 cup chopped potato

1 cup thinly sliced carrot

1/2 tsp. dill seed

1/2 tsp. salt and pepper

1 (12 oz.) can evaporated milk

1 ( 8 1/2 oz.) can cream style corn

1 (7 1/2 oz.) can salmon, drained, flaked with skin and bones removed

In a large saucepan, cook onion, celery, and garlic in hot butter or margarine until tender. Carefully stir in broth, potato, carrot, dill seed, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until vegetables are tender. Stir in evaporated milk, corn, and salmon. Heat through. Ladle into warmed bowl. Makes 4 servings. (Shrimp could be substituted for salmon).

Mom's German Potato Salad

In memory of Shirley Schreiber


Potatoes, cooked and sliced

2 cups water

1/2 cup vinegar

1/2 cup sugar (sm. part brown)

3 level tbsp. cornstarch

Cut bacon into small pieces and fry until crisp. After removing from the frying pan, add the water (saving some for dissolving the cornstarch), vinegar, and sugars. Bring to boil; add the dissolved cornstarch. Cook until thickens. Add the potatoes and heat.

Seven Layer Salad

Lillian Heller

1/2 to 1 head lettuce, cut fine

3-6 green onions (or purple onions), chopped fine

4 stalks celery, cut fine

2 cups shredded carrots

1 pkg. frozen peas or 1 sm. can

1 green pepper, cut fine

1 lb shredded Cheddar cheese

1/4 cup Parmesan cheese

1 tbsp. sugar

1 1/2 to 2 cups mayonnaise

3/4 lb. bacon, fried crisp

Layer lettuce, onion, celery, carrots, pepper. Cover completely with layer of mayonnaise. Sprinkle the sugar, Parmesan and Cheddar cheese over the salad. Lastly, add crumbled bacon. Cover with plastic wrap and refrigerate over night or 24 hours.