Meal Planning with Connie

This recipe is really easy and very good! It is the perfect size for our family of four.  Double for larger families or planned leftovers.   Cheesy Ham and Potato Soup Cheesy Ham and Potato Soup 4 cups peeled, diced potatoes 1/3 cup finely chopped onion (optional) 1 (5 ounce) can chopped lean ham (or 1 cup of chopped ham) 2 cups chicken broth 1 cup water Salt and pepper to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheddar cheese (more if you like) Combine the potatoes, onion, ham, broth and water in a stockpot. Bring to a boil. Reduce heat to medium and cook until potatoes are tender, about 10 to 15 minutes. Add salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour until dissolved and smooth. Slowly stir in milk. Continue whisking over medium heat until thick, 4 to 5 minutes. Add cheese.  Stir until melted. Add the milk mixture to potato mixture and heat through. To lighten this recipe,

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un