“Potato Soup”

6 slices bacon
1 c. chopped onion
2 c. cubed raw potatoes
1 c. water
2 cans cream of chicken soup
2 soup cans of milk
1 tsp. salt
2 T. snipped parsley (optional)
course black pepper

Cook bacon until crisp and set aside. Cook onions in 3 T. drippings, add potatoes and water and cook until tender. Blend in soup, milk, spices, and parsley. Heat, but do not boil. Garnish with bacon bits when served.

submitted in 1st KWIXland Cookbook by Freda Vanderpool, Moberly

“French Butter Cake”

1 box yellow cake mix (not pudding variety)
2 eggs
1 whole stick of butter, softened
Mix the dry cake mix, eggs, and butter together and put into an non-buttered 9 by 13 dish (will be thick, will have to spoon and pat down with hands in the cake pan)
(2nd layer on top)
1 pkg cream cheese (8 oz)
3 c. brown sugar
2 eggs
Cream those ingredients. Spoon it on top of the first mixture or pour in. Bake at 350 for 40 minutes. When cool, sprinkle some powdered sugar on top.

mix the eggs with a fork
Marian Embree, Moberly

“Turkey and Cornbread Salad”

1 c. cornbread stuffing mix
2 c. cooked turkey, cut into 1/2 inch cubes
1/2 c. whole kernel corn, drained
1/4 c. green pepper, coarsely chopped
1/4 c. onion, finely chopped
1 jar (2 oz.) chopped pimento, drained
1/2 c. reduced-calorie cucumber or buttermilk salad dressing

In a large bowl, combine 3/4 c. cornbread stuffing mix, turkey, corn, green pepper, onion, pimento, and dressing. Cover and refrigerate for 4 hours or overnight. To serve, top the salad with the 1/4 c. stuffing mix. (serves 4)

Darrell Lampkins, Moberly

-need a recipe for Mrs. Gwinner cinnamon rolls at the Gaslight Restaurant