Baked Potato Soup

Ingredients:

1/2 lb bacon
1 medium onion, diced
1 clove garlic, chopped
1 c. celery, chopped (we prefer with tops)
5 lb bag potato's, peeled and diced
8 c. water
6 bouillon cubes, (if 1 cup cubes)
4 ounces (half block) cheddar cheese, shredded

Directions:

Fry bacon in Dutch oven until crisp, remove bacon from pot, drain fat reserving about 2 tablespoons. Fry onion, garlic, and celery in bacon fat until tender, not browned. Add water, potatoes, and bouillon and bring to a boil. Reduce heat to simmer, and cover, simmering until potatoes are tender. Stir in cheese until melted into soup. Stir in crumbled bacon, and serve.

Baked Chicken and Rice

Ingredients:

1 c. plain white rice
1 large pkg. of chicken pieces (legs, breasts, leg quarters)
1 can cream of chicken soup
1 envelope of dry onion soup mix
2 soup cans of water

Directions:

In a large greased covered casserole, place 1 cup plain ole white rice. No instant, no parboiled, just plain rice. Add a layer of chicken parts. This is great for those weeks when chicken parts are on sale, like legs, breasts or quarters. Over the chicken and rice, pour a mixture of 1 can cream of chicken soup, 1 envelope of dry onion soup mix, and almost 2 cans of water. Use the soup can to measure. This mixture looks disgusting but that's temporary. Then just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20 minutes. Don't try to shorten it; the chicken will be pink if you do.