6-8 lg. potatoes, finely diced
2 lg. onions, finely diced
3/4 C carrots, finely diced
3/4 C celery, finely diced
2 C water
32 oz. chicken broth or water with bouillon cubes
9 oz. Velveeta cheese

1 C half and half cream
2 T. diced or dried parsley
1/2 lb. bacon, fried crisp & crumbled
salt and pepper to taste
4 T. cornstarch
1/2 C cold water

In 2 cups water bring potatoes, onions, carrots and celery to boil. Cover and simmer 15 minutes or until potatoes are done. Add broth, cheese, cream, parsley and bacon. Simmer 15 minutes or more. Season to taste. Thicken with cornstarch and water.

1-1/2 C water
3/4 C sugar
2 T. cornstarch

1 pkg. strawberry Jello
1 qt. whole or sliced strawberries

In a sauce pan, cook water, sugar, and cornstarch over low heat for 2 minutes at a boil until thick and clear. Remove sauce pan from heat. Add Jello to liquid in sauce pan and stir until dissolved. Place your whole or sliced strawberries in a pre-baked pie shell.You can buy a frozen crust pie shell and make it according to the directions on the box. Then you pour the hot liquid over the strawberries in the pie shell. Let cool and refrigerate. Serve with whipped cream.

1-1/2 C halved strawberries
3/4 C plain nonfat yogurt

1/8 tsp. vanilla
3/4 C cracked ice

Place strawberries, yogurt and vanilla in blender and run until smooth. Add ice and run until smooth. Serve and enjoy!

2 C cooked minute rice
2 C diced tomatoes
1 green pepper, chopped
1 can cream of mushroom soup
1-1/2 lb. hamburger

1/2 C onion, chopped
4 C sliced zucchini
2 C Velveeta cheese
1 C cheddar cheese
1 can mild Rotel, diced

Mix together rice, tomatoes, pepper, and soup and spread in the bottom of a 9x13 pan. Brown hamburger and onion. Add zucchini and pour all over top of the rice mixture. Melt the cheeses with the Rotel. Pour cheese mix on top of the casserole. Cover with foil. Bake at 400 degrees for 40 minutes. Uncover the last 10 minutes.