6 medium potatoes, peeled and sliced

2 carrots, diced

4 celery stalks, diced

2 quarts water

1 onion, diced

1 stick butter

1/2 C flour

1 tsp salt

1/2 tsp pepper

1 1/2 C milk or cream

 

 In a large pot cook potatoes, carrots and celery in water until tender. Drain, saving liquid, and set vegetables aside.

In the same pot melt the butter and saute the onion (you can omit the onion and flavor it with onion salt if desired). Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thick (like making gravy.) Stir in cooked vegetables. Add 1 cup or more of the saved cooking liquid until desired consistency. I like to add fried, crumbled bacon and cheese on top when serving.

 

 

 

 

1 medium loaf French bread, unsliced

1/2 C butter, softened

2 cloves garlic, halved (can substitute garlic salt or garlic bread spinkle-made by McCormick)
1 tsp dried parsley

1/3 c grated Parmesan cheese

 

   Preheat oven to 375. Cut slices down the length of the bread at 1 inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves. Mince garlic. Combine butter, garlic, parsley and Parmesan in a small bowl. Spread mixture between slices and on top of loaf. Wrap bread in foil leaving top partly uncovered. Bake until heated through, about 15 minutes. ( I have also added shredded cheese to the mixture as well, maybe 1/4 to 1/2 cup per loaf. This can also be made and frozen in the foil for future use.)