FOUR CHESS TYPE PIES

Here are four easy recipes from our family for egg or chess type pies. Though very different in flavor and some creamier than others in texture, they are basically similar because of the eggs and butter. Form pretty edge around crust with fingers or fork. If the edge of the pie crust gets too brown while baking, cover with strips of aluminum foil. All of these pies can keep up to a week if refrigerated, but only 2-3 days unrefrigerated. However, they are usually gone by the first meal and it is rare if there are pieces left to refrigerate after the first day or two!

Chess Butter Pie

This is a wonderfully creamy chess pie that is very rich and very delicious.

You will need: 1 C. butter, 1 C. sugar, 3 egg yolks and 1 egg white, 3 Tbsp. water, 1 tsp. vanilla, 1 unbaked 9-inch pie crust.

Cream the sugar and butter, add all eggs and beat until foamy; add water and vanilla, beat once more until color is uniform. Pour mixture into 9-inch unbaked pie shell and bake at 350 degrees for 35-50 minutes. Test with clean dinner knife. If mixture clings to knife, pie is not thoroughly cooked. Allow to cool before cutting.

Jefferson Davis Pie

You will need 2 C. brown sugar, packed down; 1 Tbsp. flour; 1 C. light cream, 2 tbsp. butter, 4 eggs slightly beaten; 1 tsp. fresh lemon juice with 1/2 tsp. grated lemon rind; 1/2 tsp. nutmeg, 1 unbaked 9-inch pie crust.

Preheat oven to 350 degrees. In large bowl, blend sugar, flour and nutmeg; add cream and eggs, blend again, then add lemon juice, rind and butter. Stir until smooth and of uniform color. Pour into pie crust and bake 45 minutes until center is fairly firm. Test with clean knife.

Buttermilk Pie

You will need 1/2 C. butter, melted; 1 1/2 C. sugar; 3 Tbsp. flour; 3 eggs, beaten; 1 pinch salt; 1 pinch each cinnamon and nutmeg, 1 tsp. vanilla; 1 C. buttermilk; 1 deep dish 9-inch unbaked pie crust.

Preheat oven to 400 degrees. Cream sugar and butter together until fluffy; add eggs and vanilla, beating in between; sift dry ingredients; add to batter alternatively with the buttermilk mixture and beat until smooth. Pour into crust, sprinkle spices over top and bake at 400 for 10 minutes, then reduce heat to 350 and bake 50-60 minutes more. Use clean knife test for doneness. Allow to cool.

Fresh Lemon Chess Pie

You will need 2 whole eggs, separated; 1 C. sugar, 1 1/2 Tbsp. yellow cornmeal; 1/4 C. fresh lemon juice; 1/4 C. butter; 1 9-inch pie crust.

Preheat oven to 400 degrees. Beat egg whites until stiff and set aside. In another large bowl, cream together cornmeal, sugar, lemon juice, and butter, and when smooth add egg yolks and beat on low speed for 2-5 minutes or until creamy. Gently fold egg whites into this lemon mixture and spoon into pie crust. Bake at 400 degrees 15 minutes or until top begins to brown. Then reduce to 300 degrees and bake 25 to 30 minutes more, until pie is barely firm in the middle. Use clean knife test. Allow to cool before cutting.

GENERATIONS OF TIPS

When recipes are handed down generation to generation, you also learn many helpful tidbits. Here are a few truths, tips and shortcuts concerning certain foods:

Boiled eggs:
(If you add a raw carrot or a piece of potato while boiling eggs, it aids in reducing the sulphur smell!)

Easy boiled, peeled eggs: In saucepan, cover with water and boil at medium heat 15-20 minutes (checking the water level every five minutes). Drain and cover with cold water. Crack egg, gently, all around, and then roll between the palms of your hands. It creates a vaccuum in the lining of the egg and makes the removal of the shell really easy.

Use diced boiled eggs mixed with a tablespoon each of mayo and sweet relish, salt and pepper wtih a dash of dill and basil as an egg salad; or use that mixture with drained canned tuna fish on a sandwich; or same mixture adding a teaspoon of mustard for deviled eggs.

By the way, you can tell if an egg is boiled or raw by spinning it on a flat surface. A boiled egg will spin while an uncooked egg will fall over.

Toast:

While a toaster is a very useful, quick way to prepare toast, give your family some variety by covering your bread on both sides with melted butter and lightly toasting it in a frying pan, flipping it as it browns.

To fix a softer, more buttery toast (like to crumble in cream of wheat or oatmeal) dot your bread on one side with butter, place on cookie sheet under the broiler until lightly browned. This also works with stale hamburger and hotdog buns, rolls, french bread, etc. It softens and freshens stale bread.

Canned salmon:

There is nothing in canned salmon that is inedible, but to make it appear more palatable, here is a quick way to remove the skin and bones. Use both hands to hold a fillet, but use one finger to very lightly smooth the outside until the skin peels off.

Use the same method on the other side to remove the bones. Use the salmon on green salads; in a dip with lemon juice, a bit of avocado and sour cream; baked with lemon and butter; or fried in butter as salmon patties, (mixed with crumbled crackers, lemon, an egg, grated onion, salt and pepper to taste and rolled in corn meal.)

Tomatoes:

Tomatoes taste sweeter when cooked. Perhaps that's the reason they are called a fruit instead of a vegetable.

A wonderful quick way to fix fresh diced tomatoes (with their juice) or even canned tomatoes is to bake them in a round pyrex bowl with crumbled dry bread, a bit of sugar and dots of butter, season with a dash of basil and cayenne. (Bake at 350; 20-30 minutes for fresh tomatoes; 15-20 for canned.) Add grated cheese for a heartier dish.

Roast beef:

If you notice the temperature settings on most ovens, the setting for roast is high. Yet many recipes call for a low setting for roasts. Actually, you can prepare them either way. For a nice lean cut of roast, rub in in butter, salt and pepper, place in baking pan in preheated 400 degree oven for 25 minutes, then turn temperature down to 200 and let it set in warm oven for another 15 minutes.

For a lesser cut of roast, coat with flour, salt and pepper and brown it in a deep pan in a small amount of oil. Add 2-3 cut potatoes and long carrots (or use a bag of baby carrots) and 1/2 cup water. Cover and bake in preheated oven, 300 degrees for 2-3 hours - or until tender.

Prime rib and rolled roasts should be covered in flour, salt and pepper, cooked uncovered on rack in baking pan in preheated 325 degree oven, from 18-30 minutes per pound depending on your choice of rare to well done. For rolled roasts, marinate with consomme, parsley flakes and cover with bacon slices before baking.

For cheaper cuts of beef and for venison and other game, marinate them for overnight in a mixture of 1/2 cup each olive oil, cooking wine and chopped onions, plus 1/4 tsp. garlic powder.

Onions:

Onions also turn sweeter when cooked, and for cooking yellow onions are just as nice as white ones at half the cost. To quickly slice an onion, cut off top and bottom and make a slit down the side of the first layers and remove. To freshen your hands, pour on a bit of lemon juice.

If you and your family like onions, there are so many ways to use them, it boggles the mind. We use them as side dishes with beef. Just slice and brown them in butter until they are brown, salt and pepper. Delicious!

For french onion soup, do the same, but add cans of consomme to make it soupy. When you pour it into individual bowls, add croutons and a slice of swiss or mozzarella cheese on top.

To bake onions, peel and leave them whole (or dice them if you prefer) and simply dot with butter, salt and pepper, bake at 325 for 40 minutes. For variety, add a cup of milk or cheese to the last 15 minutes of baking.

To fry onion rings, peel, slice thickly and soak in milk for 15 minutes. Then drain and shake the slices in a mixture of flour, salt and pepper. Fry in 1-2 cups of oil until brown. Drain on paper towels.

Onions are also delicious raw when chopped and joined to tomatoes and avocados or tomatoes and peppers; or when browned with tomatoes and okra or squash and served over rice or noodles.

ZESTY HAMBURGER NOODLES With ZUCCHINI

This is my version of the boxed "helper" mixes. It's just as quick as the commercial version...makes more and is much tastier!

You will need 1 lb. lean hamburger meat, 1 package egg noodles, 6 cups hot water, 1 tbsp. turmeric, 1/4 tsp. cumin, onion powder, salt and pepper to taste; 1 can stewed tomatoes, 2 zucchini, chopped. Crumble meat and brown, add tomatoes, zucchini, turmeric and other spices. Simmer 3-5 minutes. Add water and noodles. Cook until noodles are tender, 12-15 minutes.

Three Kinds of Banana Pudding

Here are three ways to fix banana pudding...from easy to a bit more trouble. (Of course, the more trouble it is, the better it is!) But the first two are also delicious. There is an easy tip to keep your bananas from turning dark. Dip them in a little lemon juice and shake off the excess juice. It won't hurt the taste, but keeps them fresh looking. In the first pudding, I put the wafers on the bottom. In the other two, I began layering with the pudding on the bottom. It really doesn't matter, but you need to wind up with the pudding on the top.

Mix Quick Banana Pudding
You will need two boxes instant pudding, one vanilla and one banana; one box dream whip, 4 cups milk, 3-4 bananas, sliced; one box vanilla wafers. (Save a few for crumbling over the top)
In a large bowl combine the milk and puddings, stir until mixed well, then add one package Dream Whip and beat until mixture is thickened. Line the bottom of a Pyrex dish or bowl with a layer of vanilla wafers and one of bananas. Pour 1/3 of the pudding mixture and spread evenly. Repeat this layering two more times and top with crumbled wafers. Refrigerate 30 minutes and serve.

Rich & Creamy Banana Pudding
You will need one package instant vanilla pudding, one can sweetened condensed milk, 2 cups heavy cream, 1 1/2 cups cold water, 3 sliced bananas, 1 box vanilla wafers.
In large bowl, mix condensed milk, water and pudding until smooth. Chill for five minutes in refrigerator. Meanwhile, in a smaller bowl whip the heavy cream until stiff peaks form. Fold this cream into the cold pudding mixture. Layer as in above recipe. Top with crumbled wafers. Chill 20 minutes.

My Grandmother's Banana Pudding
Preheat oven to 325 degrees.
You will need 3/4 cup sugar, 1/3 cup flour, pinch of salt, 3 eggs, separated, 2 cups milk, 1/2 tsp. vanilla, 5 sliced bananas and one box vanilla wafers.
Mix 1/2 cup of the sugar with the flour and salt in the top of a double boiler. Stir in three egg yolks and the milk. Stir constantly over boiling water until thickened (about 10-12 minutes). Remove from heat and stir in vanilla. In a large casserole or baking dish, layer the custard, wafers and banana slices, topping with custard. Beat egg whites until soft peaks form, and slowly add the remaining sugar. Beat until peaks are stiff. Spread evenly over pudding and seal well to the edges. Bake in oven until golden brown (about 15-20 minutes). Serve warm or cold, but don't chill until pudding has cooled off.

Fried Squash - Two Ways

The only way my kids would eat squash is fried. I have two ways of frying it. Deep-fried, it's wonderful and pan-fried, it's delicious!

For Pan-Fried
You will need six yellow squash, 1 small chopped onion, 1/2 cup oil, 1/2 tsp. salt 1/2 tsp. black pepper
Wash squash and cut into slices. Place in a large saucepan, cover with water and boil until squash is tender. Drain well. Sauté onion in oil in a large skillet. Add squash, salt, and black pepper. Cook over medium high heat, stirring constantly with a spatula, until squash begins to brown. Add more salt and pepper if desired. Serve hot.

For Deep-Fried
You will need six yellow squash, washed and sliced, 1 cup cornmeal, salt and pepper in a baggie or brown sack, 1 cup oil (or more). Shake the squash in the cornmeal and seasonings until it's coated. Meanwhile, heat the oil until a drop of water sizzles. Place the squash slices in the oil and cook until brown, turning once. Drain on paper towels.

Two Terrific Tomato Sandwiches

These two tomato sandwiches are very different in flavor, but similar in ingredients. Both are delicious!

The Norma Sandwich

You will need fresh white or wheat bread, sliced American cheese, thinly sliced onion, thick garden tomatoes, mayonnaise, mustard, salt & pepper.
To assemble, prepare one side of the bread with mayonnaise and a large, thick slice of tomato. Salt and pepper this side to taste. Place the other piece of bread on a cookie sheet, top with a slice of cheese and one layer of thinly sliced onion. Broil until cheese browns a bit, but don't let bread burn. Remove from broiler and smear a little bit of mustard on this half of the sandwich. Put the two slices together and eat while warm. It has a fabulous, wonderful taste!

Muffin Sandwich

You will need English muffins, sliced tomatoes, thinly sliced red onion, sliced mozarrella cheese and mayonnaise. Prepare this in a similar fashion, putting mayo and tomato on one side of an English muffin, and mozarrella cheese and thinly sliced red onion on the other side, but use mayo instead of mustard when you remove this slice from the broiler.

Incredible Crab Dip

My first-born daughter makes a super seafood dip. At first she made it for the holidays, but we like it so well, she now makes it often. You'll love it!

You will need 1pkg. of imitation crab, 1 jar of cocktail sauce, 1 brick of cream cheese, 1 box Wheat Thins or similar crackers

On large plate or tray, spread cream cheese thinly over plate; spread cocktail sauce over cream cheese; distribute crab pieces over cocktail sauce. Serve with crackers. For extra zest, sprinkle lemon juice over the crab meat.

Really Ranch Snack

This is a wonderful snack recipe from my younger daughter. She makes it for our get- togethers and everyone, from youngest to oldest, loves this snack!

You will need 2 bags of Nabisco oyster crackers; 2 packages of original Ranch buttermilk mix; and one cup of fresh, extra virgin olive oil. (Use canola oil as substitute). And you will need two large zip-lock bags.

Shake one package of mix and 1/2 cup oil in each bag until well-mixed, then add crackers and shake again until well-coated.

Will keep several weeks - should you have any last that long!

Larrapin' Good Reuben Sandwich

A family favorite in which everyone gets involved. We have a sort of assembly line. Of course, there are always one or two who deem their job is to eat!

To serve 4, you will need one loaf (8 slices) of rye or pumpernickel bread; (We like either one) one jar sauerkraut (rinsed and drained), 3-4 tblsp. butter, 1/4 cup thousand island dressing, 1 lb. thinly sliced corned beef, 4 slices swiss cheese.

In skillet, brown 4 slices of bread in butter, place corned beef, sauerkraut and cheese. On top piece of bread, spread dressing and place on sandwich. Turn and brown the top slice of bread in butter.

Serve quickly and enjoy!

Cream of Tomato Basil Soup

This is delicacy served in the finest French restaurants. I hope you love it like my daughters do!

You will need three large cans tomato sauce, 2 cups milk, 1 cup cream or 1/2 can evaporated milk, 1 tblsp. flour, 1-2 tsp. fresh or dried basil (fresh is better, of course), 2 tblsp. butter, salt, pepper, 1 tblsp. diced onion (or onion flakes), 1 tblsp. diced celery (or celery flakes).

Brown butter in large saucepan or dutch oven, add onion, celery, basil and flour. Stir until smooth and add tomato sauce, milk and cream. Add seasonings and stir until smooth and nearly boiling. Best served with bread sticks or fancy crackers.

Chocolate Pecan Cups for Ice Cream

Use these instead of cones for a fancy ice cream treat! These cups are quick and easy with very little mess..and they are scrumptious!

You will need 1/4 lb. semi-sweet chocolate; 2 tblsp. butter and 1/2 cup finely chopped pecans. This recipe will make 6 cups. You will need a double boiler, or one saucepan with 2 cups boiling water and another saucepan that will set partially in the first pan, and a package of cupcake papers.

Place the butter and chocolate in the empty pan and melt, stirring together. When blended, add the nuts. Using a wooden spoon, line the cupcake paper with a layer of the chocolate mixture. Place on cookie sheet or paper towels until cook. Then peel off the paper and voilla! Fill with ice cream and serve!

Simple Bacon and Okra Gumbo

This is one recipe for which everyone has their own version. I learned this one from a good friend when I was a young cook, and it's so good I have never varied from it. (And until this dish, I had never liked okra any way but fried!)

You will need 2 lbs. cut okra; 1 can stewed tomatoes, 1 lb bacon fried crisp and drained, the bacon drippings, 1 onion diced, salt and pepper and cooked rice.

In the skillet heat 2 tbsp of the bacon drippings (or use corned beef for the bacon and olive oil instead of bacon grease for a healthier recipe). Add the onion and brown, then the can of tomatoes. Cook over medium heat until the tomato juice thickens a bit, add the okra and crumbled bacon. Cook just until okra is tender. (To add a bit of Cajun, mix in 1 lb. of small deveined shrimp when you add the bacon and 1/2 tsp cajun seasoning.) Serve over cooked rice.

Lemon Glazed Baby Carrots

Another of our family recipes. This is a great dish to entice children to eat their carrots!

You will need one 16-oz. package of peeled, washed, baby carrots; 1/4 cup brown sugar, 1/4 cup lemon juice, 1 tbsp. butter, dash of salt and dash of cinnamon.

Melt butter in a medium saucepan, add sugar, lemon juice and seasoning. Add carrots and cook over medium heat until carrots are tender (about 20-30 minutes). You can speed this up by starting the carrots in the microwave, cook on high for four minutes.

Magic Closed Door Rib Roast

This is a wonderful busy-day but elegant meat fit for a king! I usually cook new potatoes and green beans as accompaniment, perhaps with sliced tomatoes or carrots.

The reason I call this "magic" is because you can start this roast in late morning or early afternoon, bake it for one hour at 375 degrees, leave meat in the oven but NEVER open the oven door. Then, some 40 minutes before serving, turn the oven back on to 375 degrees, again never opening the oven door. This is crucial!

You will need a 6-7-pound rib roast at room temperature; seasoned with salt, pepper, and onion or garlic powder. (We like a good layer of black pepper, even peppercorns, but for smaller children, go lightly with the pepper.) Place in greased roasting pan, rib side down. At the end of the second bake, mix 1 1/2 cups water and 1/4 cup flour for au jus (gravy). Couldn't be easier! (This is a 3-4 rib roast. For each additional rib, add ten minutes cooking time.)

Fast Fix Baked Chicken and Gravy

Our family loves this recipe. It comes from one of our grandmothers. The preparation takes less than 10 minutes, but it will take about an hour to bake.

You will need one chicken, cut into pieces, or you can substitute chicken breasts, thighs, legs or wings; 3 cups milk, 1/3 cup flour, salt, pepper and butter. Pre-heat oven to 350 degrees.

Place chicken in one layer in greased baking dish. Sprinkle with flour, salt and pepper. Dot with butter. Pour milk over the flour. Lightly cover and bake at 350 for one hour. If desired, remove cover for last ten minutes to brown.

Busy-Day Cheese Enchiladas Or Burritos

These enchiladas and burritos are delicious - and fast! You will need almost the same ingredients for both, except we buy a box of individual frozen burritos (with the red and green wrappers).

For the enchiladas, you will need 2 16-oz. cans of chili with no beans. 1 pkg. soft corn or flour tortillas, 3/4 lb. cheddar cheese, grated (we prefer sharp cheese), 1 cup chopped onion, sprigs of celantro, ground cumin, salt and garlic powder (and chili powder or cayenne if you want it hotter). 3/4 cup boiling water in sauce pan and pair of tongs. Large plate or platter and rectangular baking dish. Pre-heat oven to 350 degrees.

Pour chili into saucepan with water and heat again to boiling. Use tongs to dip each tortilla into chili until soft and pliable, then transfer to platter. On each tortilla place mound of cheese. Sprinkle with chopped onion, salt and spices. Roll up firmly; place in baking dish and cover with remaining chili, onion and cheese. Bake 20 minutes at 350 degrees, until cheese has melted. Dot with celantro and serve while hot.

For a very quick burrito casserole, you will need to buy a box of frozen burritos, unwrap however many your family will eat and place in the baking dish. (At our house, noone eats more than three.) Cover with chili, cheese, onions and spices. Bake 30 minutes at 350 degrees and dot with celantro. Also serve hot.

5-Minute Hollandaise Sauce

This is easy, but I recommend that you use only range-fed eggs. Whenever possible, that's what we eat. They are very healthful.

You will need 3 fresh egg yolks, 1/2 cup butter, melted, 2 tblsp. lemon juice, salt and pepper to taste.

Mix all ingredients except the butter in your blender on high speed until lemon-colored. Add butter to mixture while blending on low speed and continue until mixture thickens.

Serve on asparagus, artichokes, Eggs Benedict, roast beef, steak and on any green vegetable.

Grape-Covered Pears

Quick Grape Salad!
You will need 1 can pear halves, large bunch of small green grapes, brick of cream cheese, 2 tbsp. mayonnaise.
Mix mayo and softened cream cheese. Spread mixture on the back of the pear halves. Slice the grapes in half and place, flat side down, into cream cheese mixture until pear half is covered.
Serve on large lettuce leaves. For added zest sprinkle chopped pecans over the grapes.

Very Best Barbecue Sauce

Store this great sauce in your refrigerator. It will keep for months - if you can keep away from it! It's nearly irresistable!
You will need 1 bottle ketchup, 4 tbsp. worchestershire sauce, 1 tbsp. olive oil, 1 small can tomato sauce or stewed tomatoes, 1 tbsp. garlic powder or 3 buttons garlic, 4 tbsp. brown sugar, 1 cup vinegar, 2 tbsp. prepared mustard, 1/4 tsp. salt and pepper. Adjust vinegar and brown sugar to your family's taste.
Blend ingredients by heating together in saucepan or mixing in blender.

Broiled Tomatoes

Fast and Different!

You will need 2 tbsp. melted butter, ten crumbled saltine crackers, 3 large tomatoes, 1/2 tsp. basil, salt, pepper and cayenne (optional) and long pyrex dish or pan. If desired, top finished dish with light cover of grated parmesan cheese.

In baking dish, pour half of butter and spread over dish. Cover bottom wtih half of cracker crumbs. Slice tomatoes 1/2" thick and cover dish with them. Sprinkle salt and pepper, cayenne and basil. Top with remainder of crackers and dot with the rest of the butter. Place in oven on bake at 350 degrees for 15 minutes. Then turn oven to broil just long enough to brown topping. (Be sure to watch this last step carefully!) Delicious hot or cold.

Super Cherry Pie

This was one of my favorites of my mom's pies. (I usually make two because they disappear so quickly!)
You will need: one frozen pie crust, 1 can pitted sour cherries, 1 tblsp. butter, 1/4 cup flour poured into cup or glass, 1 cup sugar, 1/3 cup water, 1/4 tsp. red cake coloring (optional), Cool Whip or vanilla ice cream.
Bake pie crust according to package directions (prick with fork to prevent bubbles). Pour can of cherries into sauce pan and begin to heat over medium low heat. Add water to flour and stir with fork until lumps are gone. Add this with other ingredients to the pan of cherries. Stir frequently until mixture thickens. Mix in cake coloring. Pour into crust. Top whole pie with Cool Whip or serve individual slices with a scoop of ice cream.

Fast Lemon Bundt Cake

Everyone loves this cake! (I even baked it for my great grandson's first birthday!)

You will need 1 yellow cake mix, 1 box instant vanilla pudding mix, 4 large eggs, 1/2 cup cooking oil, 3 lemons (roll with palm of your hand to make softer),

3 cups confectioner's sugar, 1/2 stick of butter, 1 cup water, oil spray (like Pam).

Pour cake mix in large mixing bowl, add pudding mix, eggs, cooking oil (I use canola or olive) and the juice of one lemon in water to make 1 cup. Mix with hand mixer 2 minutes (scrape sides and bottom while mixing). Spray bundt pan with oil, pour in batter and bake at 350 degrees for 35 minutes. (Lightly poke cake on top - if it bounces back, it's done! If not, turn off oven and bake it 5 minutes longer.) When cool, turn cake onto round plate.

Melt 1/2 stick butter in microwave (30-45 seconds will soften it) and stir it into 3 cups powdered sugar. Grate 1/4 to 1/2 tsp. of lemon peel and add to the juice of one lemon (more, if needed for taste), stir until smooth and smooth over cake. (If frosting is runny, just let it dribble down the sides. You can't go wrong with this frosting!)

Baked Potato Soup

This is a quick and easy to assemble soup, but it's delicious and hearty, too!

You will need 4 medium baking potatoes, 1 cup potato flakes, 4 tblsp. butter, 1/2 chopped onion or 1/2 tsp. onion powder, 4-6 cups milk, 1 cup diced meat (optional), 1 cup grated cheddar cheese, salt and pepper to taste.

Wash four russet potatoes and place in microwave for 15 minutes. Meanwhile, brown butter in large pan and add onion. (For those who dislike onions, delete this step and substitute onion powder). Add milk, salt and pepper (begin with 1/4 tsp. each and heat slowly. Pour in potato flakes. Adding meat is optional, but if you desire it, use cooked and diced meat: ham, corned beef, sausage or bacon. Cook ingredients together on very low heat. If necessary, set aside until potatoes are done.

Remove potato skins (hold with potholder in one hand and with a folded paper towel, remove the hot skins with your other hand. If you do this under cold running water, it's easier.) Cut potatoes into one-inch squares and add to the milk. Resume cooking over low heat for 10-15 minutes. Add more milk if necessary. Top with grated cheese. (If you want a creamier soup, add 1 can evaporated milk.) (Serves 4-6)