I will be glad to share my recipes with all of you. I don't get them out of books but here goes. I chop up about 2-3 lbs. of bacon (I like the smoky kind), 5-6 onions, 2-3 bunches of Green onions, and put that in the bottom of a large heavy stock pot and sauti until the onions are done and the bacon is crisp, drain most of the bacon grease out of the pot. In the meantime, I boil up about 2 gallons of peeled and diced potatoes, until almost done, drain. Add the potatoes to the bacon and onions in the heavy stock pot. Add enough milk to cover all the ingredients and stir. Heat till steaming, add salt and pepper to taste, add roux to thicken as desired. Can away! I pressure can all of my canned foods. May God be with you always. Lawannea S. Stum of White Dove Ranch

-- Lawannea S. Stum (Whitedov1@citlink.net), August 09, 2000

Answers

P.S. Save the grease to make your Roux and save the drained potato water for making bread, Etc.

-- Lawannea S. Stum (Whitedov1@citlink.net), August 09, 2000.

This is my granny's tater soup. boil tater's, brown smokey bacon ends and peices,add as much onion as you like to the bacon.Do not drain water off of taters!! add bacon onion,and corse yellow corn meal,salt and pepper. YUM YUM!!!!!.

And it is twice as good the second day ! This is very filling,and on winter days can keep ya going for hours!

-- Lauralea moorhead (craignlaura@qconline.com), August 15, 2000.

Here is my mother's recipe -- boil the poatoes in enough water to cover. Add sauted onion and bacon. Pour in a can or two of evaporated milk, and heat but don't boil. Add salt and pepper to taste. (You have to figure out amounts to suit your family and your cooking pot!)

-- Kathleen Sanderson (stonycft@worldpath.net), August 15, 2000.