Cheese Chowder

Chalyce Siler

3/4 cup finely chopped onions
6 Tbsp butter or margarine
1 cup all-purpose flour
6 cups milk (2% or whole)
2 cans Campbells chicken broth and 2 cans water
3/4 cup finely diced carrots
3/4 cup finely diced celery
Dash each salt and paprika
2 lbs Kraft Old English processed cheese

Cook onion, carrots, and celery in 1 can chicken broth and 1 can water until tender. In a stock pot, melt butter. Blend in flour. Add vegetables with liquid and the other 1 can of chicken broth and water. Bring to a boil, stirring constantly. Add milk, salt and paprika; stir well and bring back to a boil. Reduce heat to low and add cheese. Stir until melted and well blended. Simmer 15 minutes. Serves 6 to 8 (large bowls full)

Portugese Soup

Merrily Hill

2 small onions, chopped 6 tablespoons oil
1 lb. polish sausage (or Kielbasa), sliced 6 cloves garlic, chopped fine
10 cups beef stock (5 cans) 1/4 cup vinegar
1 can kidney beans, undrained 16 ounces ketchup
1 small head green cabbage, cored and chopped 12 red potatoes (quartered

In a large skillet saute onions and garlic in oil. When onions are transparent add sausage slices and brown lightly. In a large stock pot combine all other ingredients. Add sausage/onion mixture to the pot. Bring to a boil, stirring often to keep the bottom of the pot from burning. Reduce heat and simmer for 30-45 minutes, stirring occasionally. Makes one gallon.