Best-Ever Potato Soup

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 oz) chicken broth
1/2 cup chopped onion
1 tblsp dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 tblsp all-purpose flour
3 cups milk
8 oz. process cheese (Velveeta,) cubed
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp, drain. Add potatoes, broth, carrot, onion, parsley, celeryseed, saltandpepper. Coverand simmer until potatoes are tender, about 15minutes.

Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.

Maple-Glazed Ribs

here is a recipe I got from a cook book from the Library. I haven't tried it yet, but needed to return the book.

3 lbs. pork spareris, cut intoserving-sizepieces
1 cup maple syrup
3 tblsp. orange juice concentrate
3 tblsp ketchup
2 tblsp soy sauce
1tlp dijon mustard
1 tblsp worcestershire sauce
1 tsp curry powder
1 garlic clove, minced
2 green onions,minced
1 tblsp sesameseeds, toasted

place ribs, meatysideup, on a rack in a greased 13X9in aking pan. Coverpan tightlywith foil. Bake at 350for 1 1/4 hours. Meanwhile combine thenext nineingredientsina a saucepan. Bring to a boil overmedium heat. Reduce heat; simmer for 15 min. stirring occasionally.

Drain ribs; removerack andreturn ribs to pan. Cover with sauce. Bake, uncovered for 35minutes basting occasionally. Sprinkle with sesame seeds justbefore serving.

Soda Pop Ice Cream

ORANGE SHERBET ICE CREAM

2 cans Eagle Brand sweetened condensed milk
6 (10 oz.) orange soda pop or 1 - 2 liter


Pour orange soda into ice cream freezer and add Eagle Brand milk. Stir it up with long handle spoon and freeze. NOTE: Any flavor soda can be used for variations of flavor.

Zucchini-Coconut Cookie Bars

Zucchini-Coconut Cookie Bars

INGREDIENTS
3/4 cup margarine, softened
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup flaked coconut
3/4 cup chopped pitted dates
3/4 cup raisins
2 cups grated zucchini

ICING
1 tablespoon margarine, melted
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup confectioners' sugar
1 cup finely chopped walnuts


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter, white sugar, and brown sugar. Mix in eggs and 1 teaspoon vanilla until fluffy. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Stir in the coconut, dates, raisins, and zucchini. Spread batter into the prepared pan.
Bake in preheated oven for 35 to 40 minutes. To make icing, mix together melted margarine, milk, 1 teaspoon vanilla, cinnamon, and confectioners' sugar. Drizzle icing over the bars while still warm. Sprinkle chopped nuts over icing. Cut into bars when cool.

Herb-Stuffed Pork Chops

We had this the other day, and it was to die for!

I just used a box of stove top stuffing, but here is the recipe for theres.

3/4 c. chopped onion
1/4 c. chopped celery
2 Tblsp. butter
2 Cups day-pld bread cubes
1/2 cups minced fresh parsley
1/3 cups evaporatedmilk
1 tsp. fennel seed, crushed
1-1/12 tsp. salt,divided
1/2 tsp. pepper divided
6 rib or loin pork chops
3/4 cup white wine or chicken broth

In askillet,saute onion and celery in butter until tender. Addbread cubes, parsley, milk, fennel, 1/4 tsp salt and 1/8tsp. pepper; toss to coat. Cut apocketineach chopby slicing from the fat side almostto the one. Spoon abiyt 1/4 cup stuffing into each pocket. Comine the remaining salt and pepper;rub over chops.

Ina skillet, brown the chopsinoil; transfer to a slow cooker. Pour wint or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear.

We made gravy with the drippings in the crockpot and served with mashed potates.

Delicious.