Cheesy Potato Soup
2 med. potatoes, cubed
1 carrot, chopped
1 rib celery, chopped
1 can (14 oz.) chicken broth
1 can (10³⁄₄ oz.) cheddar cheese soup
Cooked and crumbled bacon (for garnish)

Cook potatoes, carrot and celery in chicken broth. When vegetables are tender, add Cheddar cheese soup. Stir and cook until hot. Sprinkle cooked, crumbled bacon on top of each serving.

Lydia Johnson, Clarks Hill, Ind.

Chicken Florentine
3-4 boneless, skinless chicken breasts
Salt
Freshly ground black pepper
All-purpose flour for dredging
6 T. (3⁄4 stick) unsalted butter
2 T. sliced shallots
1 T. chopped garlic
1¹⁄₂ cups dry white wine
1 cup whipping cream
1 T. cornstarch
1 T. chopped fresh Italian parsley
3-4 T. Parmesan cheese
1 bag fresh baby spinach

Preheat oven to 375 F. Pound chicken. Sprinkle with salt and pepper. Dredge in the flour to coat lightly. Shake off excess flour. Melt 2 T. butter in heavy large skillet over medium heat. Add chicken and cook until brown, about 5 minutes per side. Transfer chicken to a casserole and place in oven to finish cooking.

Melt 2 T. butter in the same skillet over medium heat. Add the shallots and sauté until shallots are translucent. Add garlic, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add wine. Increase heat to medium-high and boil until liquid is reduced by half, about 3 minutes. Remove from heat. Add cream.

Mix cornstarch with a little of the hot liquid in a small bowl. Return to pan. Stir often, until thickened, but do not boil. Stir in parsley and Parmesan cheese. Season the sauce to taste with (just a little) salt and pepper. Meanwhile, melt remaining 2 T. butter in another large skillet over medium heat. Add spinach and saute until just heated through. Drain. Arrange the spinach on top of chicken in casserole. Pour the sauce over all. Let sit for a few minutes before serving.

Karen Gowdy, Guilford, Ind.

Wet Burritos
1 lb. hamburger
1⁄4 to 1⁄2 cup chopped onions
1 small can (10 oz.) enchilada sauce
1 small jar (8 oz.) taco sauce
4 tortillas
Chopped tomatoes
Chopped lettuce
2 cups shredded Mexican cheese
Sour cream as garnish

Brown hamburger and chopped onions in skillet. Mix enchilada sauce and taco sauce together. Place meat mixture on edge of tortilla (1 per plate). Top with tomatoes and lettuce. Fold in half. Pour desired amount of sauce mixture over top of tortilla and cover with desired amount of shredded cheese. Cover and microwave until cheese melts. Dot with sour cream.

Donna Stiver, Roann, Ind.

Sour Cream Apple Pie
1 9-inch pie crust, unbaked

Filling:
1 egg
3⁄4 cup sugar
1⁄2 t. salt
2 T. flour
2 cups chopped apples
1 cup sour cream

Crumbs:
1⁄3 cup brown sugar
1 t. cinnamon
1⁄2 cup flour
1⁄4 cup butter or margarine    
 
Make filling: Beat egg and add remaining filling ingredients. Mix well. Pour into pie crust. Bake at 350 F for 30 minutes and remove from oven. Mix crumb ingredients together. Top pie with them and bake for 15 minutes more.

Lavina Yoder, Bennington, Ind.