Chicken Potato Soup

Packet of Bacon
1 Onion, chopped
3 garlic cloves, minced
3 lbs potatoes, peeled and sliced. (I usually do about 7-8 potatoes)
1 1/2 pounds boneless chicken breast
2 cups carrots, sliced (I usually do about 5-6 carrots)
1 parsnip, sliced
8 cups hot water
4 teaspoons better than bullion chicken
4 teaspoons better than bullion garlic
1 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper


Cook bacon in a pan on the stove, you want the bacon to start to get crispy because it's easier to chop when it is. If the bacon gets overly crispy don't worry, just leave the bacon out of the pan for the next step

Add the chopped onion and the minced garlic to the ban with the bacon grease, (and the bacon if it isn't too crispy, you don't want it to get burnt.) Cook the onion and garlic to soften it before putting it in a slow cooker or crockpot.

Place the chicken on top of the bacon, onion mixture. Add the vegetables on top of the chicken.

Make the broth by mixing the better than bullion pastes with the hot, almost boiling water. Once it is made pour it in the slow cooker.

Sprinkle the spices on top of the broth.

Cook on low for 8 hours

Once the 8 hours are up, pull the chicken out of the crockpot and shred it.

While the chicken is out of the crockpot blend the soup before adding the chicken back in and mixing the soup.

Enjoy!

Allen Potato Salad

Fill stew-sized pot with potatoes.  Cover with water and bring water to a boil over high heat.  Once the water is boiling, reduce heat and boil for 30 minutes.

Once the potatoes have finished, peel and slice them.  Caution: they will be hot!

Add 1 small bottle of French dressing to the peeled and sliced potatoes.  Mix in.

Add chopped pickles, 1 dz. hard-boiled eggs (peeled and diced), and 1 jar of pimentos.  Add pickle juice, mayo, milk, salt, pepper until it tastes correctly.

Weiner Salad Bake

Boil as many potatoes as will fit in a large teflon-coated pan (stew-size).  Cover potatoes completely with water.  Bring water to a boil over high heat and then reduce heat but continue to boil potatoes for 30 minutes.

Remove potatoes (watch out they will be very hot!).  Peel and slice potatoes.

Make a white sauce.  Make about 3 c. of sauce.  (Making it in the microwave is pretty easy.)

While it is cooking, but up one package of hot dogs.  Drain one can of green beans and put green beans and hot dogs in the same bowl as the potatoes.  If desired, cut up 1/4 - 1/2 onion to mix in as well.

When the white sauce is done, add 1 c. mayo to it.  Then stir the sauce over the potato mixture.

Bake at 350 F (177 C) for 45 - 60 minutes.