6 potatoes, peeled & cubed
(in my version I add slice carrots and celery, but that's not part of my mom's original recipe)
Onion (minced or sliced)
Salt & pepper
Parsley flakes
4 chicken bouillon cubes

Combine potatoes (and vegetables) and seasonings. Boil in just enough water to cover until potatoes are soft when tested with a fork. Do not drain water.

Roux, pronounced Roo (white sauce):
3/4 cup flour
3/4 cup butter
1 quart half & half milk
Salt & pepper

This is just a simple roux - melt butter then whisk in flour and add milk while stirring constantly. Cook over medium heat until thickened.

After potatoes are cooked (about 15 minutes), add roux to potato and water mixture. Warm on low heat until ready to serve. If too thick, add tall can of evaporated milk. Add grated mild cheddar cheese, crackers, and chopped bacon to the bowl as you are serving.

This makes a big pot of soup so be hungry...or plan on plenty of left overs. Enjoy!

1/4 cup slivered almonds
1 TB sugar
1 head green leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 cup chopped celery
1 can mandarin oranges, drained
1 avocados, cut into chunks
2 apples, diced
½ cup dried cranberries
½ cup crumbled blue cheese

Combine dressing ingredients and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, and then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving.

For luncheon salad consider adding 1 lb bacon, cooked & crumbled or 1 lb chicken, cooked & cut in pieces.

Dressing:
½ cup sugar
1 tsp grated onion
½ tsp salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp dry mustard
¾ tsp poppy seeds

Mix and chill for at least 2 hours prior to pouring on salad.

4 large ripe avocados
2 TB chopped onion
1 4 oz. can of diced green chilies
1 tsp garlic salt
1 TB lemon juice
1 tomato, diced

Mix avocados in a chunky paste. Stir in remaining ingredients. Serve immediately.

1 9 oz. bean dip
3 oz. cream cheese, softened
1 cup sour cream
1 7 oz. chopped green chilies
½ cup chopped onion
1½ tsp taco seasoning

Top with ½ lb. grated Mozzarella cheese and ½ lb. grated Cheddar cheese. Bake at 350 degrees for 20-30 minutes (or until cheese melts). Serve hot and enjoy with tortilla chips.

Makes 9 x13 pan.

3-4 lbs chicken or turkey
2 cups Sprite
1 cup soy sauce
1 cup vegetable oil
1/4 tsp garlic powder
1/2 tsp horseradish

Mix sauce together. Add chicken or turkey, marinate at least 3 hours, but overnight is best. Cook and enjoy!

This is the recipe for Buttermilk Waffles I made last week for our Mother's Day breakfast. It's from Williams-Sonoma and has some other variations if you check out their website (http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=FF20C756%2D2EE6%2D4C77%2D96C85FEBA4BABBD1). They were delicious!

Ingredients:
2 eggs, separated
1 cup buttermilk
5 Tbs. unsalted butter, melted
1/4 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbs. sugar

Directions:
Preheat a waffle maker according to the manufacturer’s instructions.

In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.

Cook the waffles according to the manufacturer’s instructions. Makes eight 4-inch waffles.

I made this cake for a church auction to send our Young Women to girl's camp....which I hated as a girl (because I don't camp AT ALL), but nonetheless, I made the cake. It turned out to be yummy and I was a little overly excited about it so I took pictures along the way. It was much easier than I anticipated so I am sharing it for other domestic divas.... (oh, and as you may know, I am normally opposed to cooking with package mixes, but was pressed for time on the day I made this so I had to settle - it turned out okay so I might actually use the packages again when making this in the future)

Ingredients:
1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) Jell-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 package of Betty Crocker Whip It (add a little water to this small box mix; you beat with a handmixer in a metal bowl)....this is a little tricky to find - only Smith's Food carries it in SLC


Prepare and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
Beat pudding mixes and milk with whisk 2 min. Immediately spread between cake layers.

Stack cake layers.

Frost with Whip It mixture.

Garnish with lemon slices. The recipe I had also said to add mint-leaves, but I am not a mint-leaf-lovin'-gal so I omitted them.

The finished product!

It was delightful and sold at our auction for almost $50! I was thrilled...even though I feel sorry for the girls since they have to go camping this summer. :) It was exceptionally easy - and great for a spring/summer dessert that looks festive and tastes great. Try it - you'll like it!