Aunt Karen's Cream of Carrot Soup

2 lengths farmer's sausage, cut into large pieces
8 bay leaves
1 tbsp pepper kernels
6 star aniseed
water

Once sausage is cooked, pull it out and toss into food processor so it's in tiny pieces.

Add:
2 - 3 large onions
3/4 ice cream pail cubed potatoes
2L or more sliced carrots
1 tsp salt

When carrots are done, add:
1/2 cup chicken soup base
1/4 cup parsley flakes
2 tsp salt

Base for all cream soups:
1-1/2 cups milk
1-1/2 cups whipping cream
1 cup flour
Add to soup.

Cindy H's Hamburger Soup

1/2 lb ground beef
2 tsp beef soup base
1/2 c onion, chopped
1/2 c carrot, chopped
1/2 c celery, chopped
1 pint tomatoes, mashed up
1 bay leaf
2 tsp pepper
6 cups water
Salt to taste
1 cup macaroni

In large frying pan, brown ground beef. Add onion and beef soup base. Add all ingredients to soup pot except macaroni (including ground beef mixture). Bring to a boil, reduce heat and simmer for 45 minutes. Rinse macaroni with hot water and add to the soup. Cook 15 minutes longer. Serve and enjoy!

(If making double recipe, use the big big pot, not just the big one.)

Baked Chicken with Cream Cheese Vegetable Topping

4 bone-in skinless chicken breasts
1 tablespoon cooking oil
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 carrot, grated
1 small zucchini, diced
8 ounces cream cheese, at room temperature
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp dried whole dill weed

Heat the oven to 425 degrees F. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.

Add the onions,carrot and zucchini cook 2 minutes longer, drain. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.

Sprinkle the chicken breasts with the remaining salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese.

Bake the chicken until just done. It's probably not a bad idea to save time by precooking the chicken in the microwave.

Grandma Rinn's Carrot Pineapple Muffins

2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 cup white sugar
1 tsp baking powder
1/2 cup crushed pineapple (juice drained)
1/2 tsp salt
2/3 cup oil
2 eggs, well-beaten
1 cup ground raw carrots
1 tsp vanilla

Mix together flour, cinnamon, baking soda, sugar, baking powder and salt. Make a well in the center and add remaining ingredients. Stir well. Fill muffin tins. Bake at 350 for 20 – 30 minutes. Makes 18. (If making a cake, use tidbit pineapple.)