3 cups corn

2 qts water

1 c whole milk

1 1/3 c flour

1 egg

3 tbsp butter

1 1/2 tsp salt

parsley

1) Gently boil corn – If corn is canned use whole kernel. Bring to a rolling boil for a few minutes but don’t cook.If corn is fresh then cook for about 10 minutes in the water.

1) Make rivel batter by mixing egg, flour and milk. Pour batter through a collander, letting it drop into the boiling corn.

2) Add butter and salt and raise heat to full boil. cover and boil about 5 to 7 minutes.

Eat right away so the rivels will keep their shape or they might spread through the soup.

1 can tomato soup

1 can split pea soup

1 can mushroom soup

1 can milk

1 can crab or clams, drained

1) Combine first four ingredients and heat, stirring constantly; do not boil. Add crab meat and heat through.

2) Serve

I recommend using no-salt or low salt soups for this one  because canned soup can  be horrible with sodium.  You can always add in salt, after all, but you can never remove.

1 chicken

2 quarts water

1/2 cup chopped celery

1 onion, chopped

parsley to taste

1 cup rice

salt and pepper to taste

1) Cut up chicken in to serving sized pieces. Place in cooking pot and add water, celery, onion and parsley. Cook slowly until chicken is tender.

2) Cook rice sperately in salt water.

3) Drain and add to chicken just before serving.

4 Slices of bacon

1/2 Cup green pepper strips ( strip the peppers, then put a handful in to a 1/2 Cup measure until you can’t fit any more, like putting pencils into an upright pencil canister )

1 Can of cheddar cheese soup, condensed

3 Cups of corn, whole kernel

1/2 cup canned tomatoes, chopped and drained

1) Use a saucepan to cook the bacon until crisp then crumble. Drain drippings reserving 2 tablespoons. Cook the green pepper in remaining drippings until pepper is tender.

2) To tender peppers add the tomatoes, corn and soup. Heat, stirring occasionally. Garnish with bacon.

4 Thick slices bacon, diced

1 head green cabbage, shredded

2 onions, sliced

4 cup chicken stock ( boullion will do, but doesn’t taste as

“right” )

1 turnip, sliced and without the greens

2 cup water

2 carrots, diced

6 sprigs parsley

2 potatoes, cubed ( can leave skin on if desired )

1 bay leaf

1/4 cup parmesan cheese, grated

1) Tie together the parsley and bay leave to make a simple boquet garni.

2) In a 6 quart pot combine everything except salt, pepper and cheese which will be added later. Simmer half covered for 2 hours.

3) Remove parsley bundle; use salt and pepper to flavor to taste. Serve garnished with cheese.

1 pound navy beans, dried

2 onions; small, chopped

8 cup water

1 teaspoon salt

3 cup beef broth

1/4 teaspoon pepper, white

1 carrot, chopped

6 frankfurters, sliced

1 celery stalk, chopped

2 tablespoon parsley, chopped

4 bacon; strips, cubed

1) Soak beans overnight.In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes.

2) In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside.

3) Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper.

4) Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.

A quick note on this one: Frankfurters means frankfurters, NOT hot dogs. Trust me, big difference in this dish. If you can’t get true frankfurters then use those nice thich polish sausages or extra plumb hot dogs.