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From: LaDonna Peterman

1 1/2 lbs. fresh broccoli, chopped very fine, or 2 10 oz. packages frozen chopped broccoli
3 tea. margarine
1/2 cup chopped onions
3 tea. flour
2 cup chicken broth (or 2 cup water + 2 tea. chicken base)
2 cup light cream or half and half
1 cup grated cheddar cheese

From: LaDonna Peterman

1 16 oz. package small white beans
8 cups water
1 large ham bone with plenty of meat on the bone
1-2 tea. salt
1/2 tea. pepper

Soak the beans overnight, and drain.
Put the beans, ham bone, salt and pepper, and 8 cups of water in a large crock pot. Cook on low for 4-6 hours, adding more water if needed. Remove the bone and gristle and serve.

From: Randy's Aunt Phyllis

2 cans (6 1/2 oz.) minced or chopped clams
1 cup onions, finely chopped
1 cup celery, finely chopped
2 cup diced potatoes
3/4 cup butter or margarine
3/4 cup flour
1 quart half and half
1 1/2 tea. salt
dash pepper
1/2 tea. sugar
1 tea. vinegar (white, if you have it or can leave it out)

Drain juice from clams and pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer, covered, over medium heat until potatoes are barely done (approx 20 min). Melt butter and cook 3 minutes with flour. Add cream a little at a time. Cook and stir until smooth. Add undrained vegetables and clams. Heat through. Season with salt, pepper, and sugar to taste.

From: The Joy of Cooking

1 large butternut squash
3 Tbls. butter
2 large leeks, white part only, cleaned and chopped
4 tea. fresh ginger, peeled and minced
6 cups chicken or vegetable stock, split into 4 and 2 cup portions
Cilantro for topping
Croutons for topping

Split the squash in half, remove the seeds, and cook cut side down in a 400 deg. oven for about 1 hour. Let the squash cool and remove the skin.

Melt the butter in a large pot. Add the leeks and ginger and cook until tender but not brown. Add the squash and 4 cups of the stock. Bring to a simmer and cook for 20 minutes, stirring occasionally. Puree with a hand mixer until smooth. Add the remaining 2 cups of stock and heat through. Serve hot with cilatro and croutons.

From: LaDonna Peterman

Pressure cook the following vegetables for 10 minutes, then blend to a liquid.
4 green peppers
2 red peppers
1 stalk celery
1 bunch parsley
4 large onions

Next, cook 18 quarts tomatoes with 1 pint water (Do Not Burn!) and put through juicer, alternating with vegetable mixture.

Mix these ingredients in a bowl and then add to the soup.
5 tea. salt
3 tea. Accent (MSG)
6 tea. sugar
2 tea. pepper
1 cup cornstarch, dissolved in soup

Bring thesoup to a boil and then reduce heat to a simmer. Stir constantly while simmering. Put in hot jars, wipe off tops and put on tops and rings. Process 50 minutes, using 2 quarts water and 1 cup vinegar in the pressure cooker, keeping the pressure reading between 12 1/2 to 15 psi (this setting is for 4000' Above Sea Level).