Bread Bowls by Emily S

http://everydayfoodstorage.net/2009/10/23/fanatic-friday-contestant-4-pumpkin-bread-bowls-with-witches-brew-more-food-storage-recipes/food-storage-recipes

"Sister Hood" Tomato Soup by Esther

2 c. tomatoes, finely diced or 1 (29 oz) can diced tomatoes

1 c. fresh tomato sauce/paste or 2 can ( 6 oz) tomato paste

1 (10.5 oz ) can chicken broth, undiluted

1 tablespoon chopped onion

1/4 teaspoon baking soda (maybe even less)

2 cups heavy cream or for a “lighter” soup use half & half

Pepper and salt to taste

Parmesan cheese

Fresh Basil

In a large stock pot mix tomatoes, chicken broth, onion and baking soda. Simmer for 1

hour. Then remove from heat. If you want a smoother soup process through a blender or a

food processer.

While tomato portion cools just a bit so it doesn’t curdle the cream, heat cream in a

double boiler until hot. You can also do this in a regular saucepan over low heat, but watch it

carefully so that the cream does not scorch! Once heated through add to tomato soup.

Then add parmesan cheese (I add something like 1/8 cup of shredded parmesan), fresh

basil and pepper and salt to taste (may not need salt with the chicken broth) serve.

Making the soup from fresh tomatoes or using diced tomatoes/paste cuts out/down the extra an d

unnecessary sugar and high fructose corn syrup that is usually added to canned tomato soups.

Potato Soup By Sarah M

5 lbs potatoes (whichever you like, I used red potatoes this time)

1-2 sticks butter (I usually only use 1 but this time I needed 2)

1 lbs Cheese (usually use Velveeta type cheese)

1 block cream cheese (optional)

milk

salt & pepper

1. Peel and chop potatoes. the smaller you cut them the faster they cook. And put them in a big pot of water to boil. I usually put in a lot of water, enough to cover them completely cover them with room to spare.

2. When the potatoes are tender, you can smash the against the side easily, Drain the excess water. I don't always completly drain them I leave some that I can still see it around the potatoes. This makes the mashing easier.

3. Add 1 stick of butter and mash. you may need the second stick to help the mashing. I like to leave a few chunks so mash to desired texture.

4. add milk to desired consistency, it would be ok to add more than you think is necessary it will thicken up later.

5. chop and add cheese, I usually chop them while waiting on the potatoes. stir until melted.

6. salt and pepper to taste and serve.