One Pot Meals

The man who has no imagination has no wings.
–Muhammed Ali

Soup Recipes
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Cheesy Vegetable Soup
4 ounces Velveeta cheese	2 cups cooked rice
3½ cups milk	1 bag frozen vegetables (any kind the kids will eat)
Heat cheese and milk over low heat until cheese melts. Stir in favorite seasonings (try ½ teaspoon chili powder) and rice and vegetables. Cook until hot. Serves 4.

Home-Style Potato Soup
1 can chicken broth	1 pound potatoes (about 3 medium) peeled and cut into fourths
1½ cups milk	¼ cup chopped onions
Heat broth and potatoes to boiling in 3-quart pan, reduce heat add milk and onions. Cover and simmer about 15 minutes until potatoes are tender. Do not drain. Mash potatoes just a little with fork. Soup should be lumpy. If you want, cut up a few slices of bacon or some leftover ham and put them in the pot first. Brown until the meat is crisp and the drippings will do their flavoring trick. Stir in milk, onions, and seasonings. Heat until hot. Do not boil or you’ll get a burned, sticky pot. A suggestion: when soup is finished, gradually add 1 ½ cups shredded cheese until melted. And toss in a little broccoli, green beans, corn, or whatever you have.

Soup that Takes Days to Make

Mary Snodgrass, an old, dear friend, never knew a leftover. She kept a large plastic container in the freezing compartment of her refrigerator. And that is where she dumped her leftovers—vegetables, noodles, broth, meat—anything which might be good in a vegetable soup.

When the container was full she added a little water, maybe some more broth and a little seasoning, and cooked everything together. She and Evan, her husband, never had to eat leftovers or throw any food away and saved money. No two soups were ever the same. And each new one seemed slightly better than the one before.