Jean Jones Chocolate Dessert

1/2c. (1 cube) butter or margarine
1c. powdered sugar
3 eggs, separated (whites from yolks)**
2 oz. unsweetened chocolate
1c. chopped nuts (optional)
1c. heavy cream (whipped cream)
1c. crushed vanilla wafers
1c. mini marshmallows

Cream butter and sugar together until fluffy.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2c. nuts.  Fold in stiffly beaten egg whites.  Beat again.  Put 1/2c. crushed cookies in 9x9-inch pan.  Carefully spoon above mixture over cookies.  Set into refrigerator.  Whip cream, combine with remaining nuts and marshmallows.  Spread over top of chocolate mixture.  Top with remaining crumbs.  Refrigerate for several hours.  Makes 9 servings.

**Eggs will not be cooked in this recipe, so if you can find pasteurized egg whites and pasteurized egg yolks separately, that would be best.  You will use both the egg whites and egg yolks separately in the recipe.  You will have to add some cream of tartar or lemon juice or white vinegar to the pasteurized egg whites in order for them to fluff for the recipe.  For 1 egg, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.

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Hamburger Stew

1-2 lb. hamburger
6-8 lg. potatoes, diced**
1 lg. onion, diced
salt*
pepper
1/2c. flour (optional***)

In large saucepan, brown hamburger and drain fat.  Then add diced potatoes, onion, salt, pepper, and enough water to cook vegetables in.  Bring to a boil and boil until vegetables are tender.  Use a small amount of liquid and add to the flour (in a separate bowl) and stir until thick and all lumps are out.  Put flour mixture into stew and cook until thick.

*may omit salt and use other herbs and seasonings.  See link below for herbs and seasonings you can use and their health benefits.

**may add other vegetables to stew such as carrots, celery, and/or tomatoes.

***Flour is optional in this recipe.  It's used to make the stew thick (like gravy).  If you don't want thick stew, you may leave this out.

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Potato Soup

10 lg. potatoes, peeled and diced
2 lg. onions, diced
salt*
pepper
1&1/2c. dry milk   OR   5c. whole milk
1 stick butter or margarine
1/2c. flour

Boil potatoes and onions together until done (potatoes will be soft).  Add dry milk to water in pan or drain vegetables and add whole milk.  Bring back to a boil stirring constantly so milk doesn't burn, then reduce heat to low to medium heat.  Add butter, salt, and pepper to taste. Take a small amount of milk mixture and slowly add to flour, measured into a separate bowl, and stir until slightly thick and all lumps are gone.  Stir this mixture into pot.  Soup will thicken.

*may omit salt and add other herbs and seasonings to soup.  See link below for possible herbs and seasonings to use and their health benefits.

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Basic Cream Soup (with variations)

1&1/2T. margarine
1T. flour
dash of pepper
1/2t. salt*
1&1/2c. milk
3/4c. cooked, pureed vegetables of your choice**

Melt margarine in a small saucepan on medium heat.  Add milk, flour, and seasonings; stir until well blended.  Bring to the boiling point, stirring constantly so the milk doesn't burn on the bottom, then add the pureed vegetables.  Reduce the heat and cook over low heat about 5 min., stirring frequently.  Serve.  May serve with grated cheese of your choice on top and/or crackers.

*May omit salt and add other herbs/seasonings of your choice to the soup.  For suggestions, see the link below for common herbs/seasonings and their health benefits.

**May use uncooked diced vegetables of your choice--be sure they're diced quite small so they cook faster.  You'll have to boil them a while to cook them, stirring constantly so the milk doesn't burn on the bottom.  The soup will be ready to serve when the vegetables are softened to eat.

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