Recipe: Spaghetti Soup

Spaghetti soup

2 quarts water
2 quarts homemade spaghetti sauce (or could use 2 jars of store bought stuff)
1 1/2 sleeves of yam noodles (1 1/2 pounds dry noodles) (or could use 1 1/2 pounds spaghetti noodles of whatever type you like)

Put in large slow cooker on high for 4 hours. At 3 hours use kitchen shears to chop up noodles.

At 4 hours, stir in 24 ounces sour cream and 6 ounces shredded Asiago and parmesan cheeses. Should be consistency of stew. If too thick, add water, sauce, or milk.

Serve with grain free bread and green veggies.

Cooking Tip: to shred cheese when hands are hurting. Chunk with a knife. Drop into a blender. Pulse until little crumbles.

Makes 5-6 quarts. Freezes well.

RECIPE: Curried potato salad

For people with allergies - USE SAFE FOR YOU INGREDIENTS:

1 teaspoon curry powder (get individual spices and mix your own is safest!)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
3 cups large diced left over baked potatoes (Skinned)
1/2 cup sour cream or sour cream substitute

mix all ingredients well.  Place in GLASS (not plastic or metal cause it taints the flavors) dish and cover.  Let sit in refrigerator for at least 4 hours.

Tastes like a light potato salad with curried flavors.