Easy Chicken Potpie-Renee' Jones

4 c. Boiled Chicken torn in bite size pieces

2 cans of mixed vegetables or Vegall (drained)

1 can of cream of celery soup

1 can of cream of chicken soup

1 1/2 c. self-rising flour

1 stick of margarine

1 cup of milk

In a buttered 13x9x2 inch cake pan line the bottom with chicken. Pour the cans of veggies over the chicken, pour soup of the veggies. Mix the flour, margarine, and milk together and stir well. Bake at 350 until the crust gets light brown approximately 30 to 40 minutes.

Loaded Potato Soup-Heather Bradburn

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded Cheddar cheese
12 slices bacon, cooked and crumbled
4 green onions, chopped (I omit this)
8 ounces sour cream

Wash and bake potatoes at 400 for 1 hour or until done. Scoop out insides. Discard shells.

Melt butter in large pot. Add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk. Cook over medium heat until thick and bubbly, stirring often.

Stir in potatoes, salt, peppper, cheese, bacon, and onions. Cook until heated (do not boil). Stir in sour cream. Cook until heated (do not boil).

You can add bacon and cheese on top of soup when you serve it or serve with homemade bread.