Loaded Idaho Baked Potato Soup

2/3 Cup butter
2/3 Cup flower
7 Cups milk
4 Large baking potatoes
1 1/4 Cups cheddar cheese
1 to 2 lbs. bacon, cooked and crumbled
1 Cup sour cream
3/4 tsp salt
4-6 green onions, sliced
1/2 tsp pepper

In a large pot, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve.

Serves 6-8

Hot, Spice Cider

1 can Cranberry Frozen Concentrate
2 cans Apple frozen concentrate
1 spice pack

Spice Pack
2 tsp. whole cloves
2-3 cinnamon sticks
cheese cloth

• Cut a 8"x 8" square of cheesecloth. Place spices in center and tie corner together

Cider Mix

Mix cranberry and apple juices as directed in a large stock pot. Place spice pack in juice mis. Bring to a boil. Lower temp. and let simmer for 20 min.

Serve Warm

** Jonathan Polander

Breakfast Casserole

1 lb. crumbled sausage (cooked, drained well)
6 eggs, beaten
6 slices bread, buttered, torn into small pieces
2 C milk
1 tsp salt
1 tsp dry mustard
2 C grated cheese (mild cheddar, or a mixture of mild cheddar and sharp)

Mix eggs, milk, salt, mustard together.
Add cheese, bread pieces
Add sausage

Best when left in mixing bowl overnight in refrigerator, covered

Pour into pan, sprayed (oblong casserole dish)

Bake 350*, 40-45 min.