Jean's Favorite Cheese Soup by Jean Roy

1 1/2 quart water
2 1/2 cubed potatoes
1 cup celery, diced
1 cup onion, diced
4 chicken bouillon cubes
1 bag frozen California-style vegetables
2 cans cream of chicken soup
1 pound Velveeta

Cook water, potatoes, celery, onion and bouillon cubes for 20 minutes. Add vegetables and cook until tender. Add chicken soup and Velveeta; simmer and stir.

**I used frozen hash brown potatoes (half a bag) and this turned out wonderfully. Joy isn't a big soup eater but he really liked this one. Very thick and hearty. I found this recipe in the holiday cookbook put out by the Sarcoxie/Pierce City/Jasper newspapers. Whoever Jean is, she makes a mean bowl of soup!

BBQ Pork Chops by Wilma Jenkins

BBQ Pork Chops

4-6 pork chops
1 can cream of mushroom soup
1 cup ketchup
1 Tbsp. Worcestershire sauce
1/2 cup chopped onion

Mix and pour over meat. Bake 2 hours at 375.

**This is an old recipe of my mom's. She was one heck of a good cook and if she said something was "good", then it is truly GOOD. I actually cooked this one in the crockpot instead of the oven and it was very good and tender. In the Maberry household, you can't go wrong with ketchup and cream of mushroom soup! haha

Blueberry Zucchini Bread by Amanda McCullah

BLUEBERRY ZUCCHINI BREAD

3 eggs, lightly beaten
1 cup oil
3 tsp. vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. cinnamon
1 pint fresh blueberries

Preheat oven to 350. Lightly grease 2 loaf pans. Beat together eggs, oil, vanilla and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries. Pour in pans. Sprinkle with oatmeal crunch topping (see below). Bake 50 minutes or until done.

OATMEAL CRUNCH TOPPING
1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
2/3 cup oats
1 Tbsp. cinnamon

Mix brown sugar and flour, cut in butter. Add oats and cinnamon.


***I received this recipe from a dear friend and made it for my Christmas tea. It is excellent and very moist (my regular zucchini bread recipe is a little on the dry side). The blueberries and oatmeal crumb topping gives it that "something extra". I used my very own home grown zucchini from the garden this summer.