Cheesy Potato Soup

4 medium potatoes, diced
1 large onion, chopped
1 quart water
1/4 cup (1/2 stick) butter or margarine
3 tablespoons flour
1/2 cup milk
1 1/2 cups (6 oz.) shredded sharp cheese (I use mild cheese)
1 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon ground pepper
Chopped chives (optional)

Combine potatoes, onion and water in heavy saucepan. Bring to boil, reduce heat and simmer until tender, about 20 minutes. In heavy skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve topped with chopped chives. Serves 4 to 6

Black Bean Salsa

1 can corn, drained
1 can black beans, drained and rinsed
2 tomatoes, chopped in chunks
1 avocado, chopped in chunks
Juice of one fresh lime
1/2 bunch fresh cilantro (optional)
1/2 cup chopped onion
1 envelope Italian dressing

Mix all ingredients together in a medium size bowl. Serve with tortilla chips!

Peach-Berry Dessert

When I half this recipe I use one quart bottled peaches and bake in a 9x9-inch baking dish.

3 (15-ounce) cans sliced peaches, drained
1/2 teaspoon almond extract
Juice of 1 lemon
1 1/2 cups fresh or frozen blueberries, blackberries, or boysenberries
3/4 cup butter or margarine, melted
1 cup flour
1 1/4 cups packed brown sugar
1 1/4 cups quick Quaker Oats
Vanilla ice cream

Place peaches in a 9x13-inch baking dish. Stir in almond extract and lemon juice. Sprinkle berries on top. In a bowl, combine butter or margarine, flour, brown sugar, and oats. Sprinkle over top of peaches. Bake at 350 degrees for 35 to 40 minutes. Serve warm with ice cream. Makes about 8 servings.

Note: Similar amounts of fresh, frozen, or bottled peaches in place of canned peaches are wonderful in this recipe.

Sweet and Sour Meatballs

I used an ice cream scoop to form the meatballs. This was a big hit at our house. I will definitely make these again.

1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
Few grains pepper
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings, 2 large meatballs each.

SAUCE
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs.

Monkey Pull-a-Part Bread

Using a batch of dough made in an automatic bread machine makes this easy and economical.

Bread Dough
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter or margarine, melted

Put sugar and cinnamon in bowl and mix. In a separate bowl, put in stick of butter or margarine and melt in microwave. Pull off small pieces of bread dough and roll into a ball. Dip ball into melted butter and then into cinnamon and sugar mixture. Place into well-greased Bundt pan. Do this with all bread dough. After that mix leftover sugar and cinnamon mixture and butter together and pour over bread in pan. Let rise. Bake at 350 degrees F. for 35 minutes or until golden brown.

Onion-Roasted Potatoes

1 envelope Lipton Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup vegetable oil

1. In a large bowl, toss all ingredients until evenly coated.
2. In 13x9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425 degrees F., uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR ... stir in 1 teaspoon each of garlic powder and soy sauce.

Dad's Black Bean Burgers

This recipe is one my father came up with to use his food storage. He tried other recipes and made adjustments until he got it just how he likes it. Thanks for sharing Dad!

1 (15 oz.) can black beans, rinsed and drained
1/2 green bell pepper
1/2 sprig celery
1 medium onion
1 clove garlic
1 egg, lightly beaten
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 cup bread crumbs
6 tablespoons salsa
1/4 cup reduced-fat sour cream
4 leaves lettuce
4 slices cheddar cheese
4 hamburger buns

In a large bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, celery, onion and garlic, then stir into mashed beans.

In a small bowl, stir together egg, chili powder and cumin. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.

Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-inch thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.

In a small bowl, combine sour cream and salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.