Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
5-6 large potatoes (baked, peeled, cubed)
4-6 green onions (chopped)
12 bacon stripes (cooked crisp and crumbled)
1 1/4 cup shredded cheddar cheese
1 cup sour cream
salt and pepper to taste

Melt butter in pot, add the flour. heat and stir until smooth. Gradually add milk stirring constantly until it is thickened. Add potatoes and onions. Bring to boil stirring constantly. Reduce heat and simmer for 10-15 min. Add bacon, cheese sour cream, salt and pepper. stir until cheese is melted.

**I have also used just a yellow onion about a 1/4 cup, (since that is what I generally have on hand)**
**I also like to add a little celery if I have it about 1/2 cup**

Ranch Potatoes

2-3 lbs of red potatoes washed and cut
1/4 cup oil
1 dry ranch packet (I like to use the hidden valley brand)
gallon bag


Place potatoes in a gallon-size bag and add oil seal bag toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp. I also like to cover mien for the first 20 min then take cover off for the last 10-15 min.

Raspberry Meat Sauce

3/4 cup raspberry jam (for variety try strawberry, peach, or blackberry)
1/4 cup + 2 TBSP orange juice
3-4 TBSP white vinegar

Mix well. Is what I do is double the recipe then, I add it to the last hour of cooking. I even make a batch to dip meat in while we eat. If there is left overs from the dip just freeze it for next time.

**I use this for pork but I would think you could add it to other meats as well.**