SPLIT PEA SOUP

2 TBS vegetable oil
1 TBS minced garlic (or 1 tsp garlic powder)
1 large onion, finely chopped
*2 cans chicken broth PLUS enough water to make 6 cups
1 LB dry split peas, rinsed and drained
1 1/2 tsp salt
1/2 cup carrots, diced small - optional
1 cup kielbasa or ham, diced - optional

In a large pot over medium heat, heat oil and saute onions and garlic until onion is translucent - careful not to burn the garlic.
Add the broth/water, salt, and peas; bring to a boil.
Reduce heat to low, cover, and allow simmer about two hours...
Peas will cook down producing a thick soup - if too thick, add water.
If using carrots, add during last hour of cooking.
If using kielbasa or ham, add during last 1/2 hour.
Serves about 6 - Recipe is easily doubled
*If no broth is available, plain water may be substituted.

ALFREDO SAUCE - Chicken Fettuccini Alfredo

1 stick butter (1/2 cup)
8 oz cream cheese, softened
2 cups heavy cream
1 cup shredded parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder

Fettuccini noodles or spaghetti
Cooked chicken, cut into chunks - optional

In a saucepan over medium heat, melt butter;
Add cream cheese, cream. and parmesan cheese.
Add garlic powder and salt.
Stir with whisk over medium low heat until melted and smooth.
If too thick, thin with milk.
Add chicken chunks if desired, and warm through.
Serve over Fettuccini noodles or spaghetti

(Karen Steinhour's recipe)

BEEF BARLEY SOUP

2 LBS stew meat, cut into chunks
2 14-oz cans beef broth or stock (may use a 32-oz carton)
2 cans water (about 4 cups)
1-1/2 cups diced carrots
1 cup diced celery
1 large onion, chopped
3/4 cup barley (uncooked)
1 tsp salt
1/8 tsp pepper
1 bay leaf

In a large pot, using a little oil, brown beef chunks.
Add liquids, seasonings, and bay leaf.
Bring to a boil; reduce heat, cover and Simmer 30 - 60 minutes until meat is tender.
Add vegetables and barley.
Bring to a boil; cover and reduce heat, simmer 60 minutes until barley is tender.
NOTE: One recipe makes 2 - 32oz containers full.