Noelle’s Baked Potato Soup

4 baking potatoes
1/3 cup butter
1/3 cup flour
3 cups milk
¾ tsp salt
¼ cup cooked, crumbled bacon
2 green onions, chopped
cheddar cheese
1-8 ounce sour cream

Microwave potatoes, then scoop out flesh. In large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, stirring constantly until thickened. Stir in potatoes, bacon, salt and most of the cheese. Cook until heated. Stir in sour cream and heat through. Serve with more bacon, cheese and onions.

Linda

Tomato Soup Spice Cake

4 C unsifted flour
1 ½ tsp. baking soda
2 tsp. ground cloves
½ tsp. nutmeg
½ tsp. cinnamon
1 C butter or marg.
1 lb. light brown sugar
2 eggs
1 can tomato soup, undiluted
2 C chopped walnuts
1 C dark raisins
cream cheese frosting

1. Preheat oven 350. Grease 13x9x2 baking pan.
2. Sift flour with cinnamon, soda, cloves, & nutmeg. Set aside.
3. In a large bowl at high speed, beat 1 C butter until light. Gradually beat in brown sugar. Add eggs and beat until fluffy.
4. Combine soup with enough water to measure 2 cups. Mix well.
5. At low speed add flour mixture (in quarters) to sugar mixture, alternately with soup mixture (in thirds) beginning and ending with flour mixture. Beat just until combined.
6. Fold in nuts and raisins. Turn into prepared pan.
7. Bake 55 – 60 min. till tester comes out clean.
8. Cool in pan on wire rack for 30 min. Turn out of pan. Let cool. Frost with cream cheese frosting.

by: dorothy

Old-Fashioned Oatmeal Cookies

1 c. raisins 
1 c. water 
Cook raisins and water 15 minutes. Drain & reserve 1/2 c liquid. 

3/4 c. shortening (1/4 c. oleo, 1/2 c. Crisco) 
1 1/2 c. sugar 
1/2 tsp baking powder 
2 eggs 1 tsp. cinnamon 
1 tsp. vanilla 2 c. oatmeal 
2 1/2 c. flour, sifted 1/2 c. nuts 
1 tsp soda 1/2 tsp cloves 

Mix first 4 ingredients. Stir in liquid. Blend in remaining ingredients. Add nuts & raisins. Bake at 375 for 10-12 minutes. Makes 80-90 cookies.

by: Rescue