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I agree with your handle and I am trying so hard to be Christ-like in my old age. It will just be me and MawMaw this year and as soon as we get out of church we are packing up for the shack in the mountains so that we can spend a few days there away from the world. I have ham cooked already so we will probably pack that with some potatoes and fresh veggies. I have been watching the thread for some time and have decided to share my recipe for potato soup. I made this up based on what my wife had in the pantry the year we got married. This stuff will stick to your ribs and it totally rocks, just ask anyone who has ever eaten it. I do ask that you title this one Grandpa Bagby’s rocking tater soup!
6-8 medium potatoes peeled,3 stalks of celery,a hand full of carrots diced, 1/2 onion, 1 tablespoon of garlic (U can use powder if you don’t have fresh). 2 cans of Campbell mushroom soup, 1/2 to 1 pound of ham,1/2 to 1 stick of margarine, one to 1-1/2 soup cans of milk. MAKE salt based corn bread too!!!
Combine potatoes, Celery, onion, carrots and garlic in a pan and boil until almost done, Cook ham if it is uncooked and dice into 1/2 inch pieces place mushroom soup, milk and ham and margarine into a crock pot to cook while you are prepping the potatoes,once the potatoes are done, drain and place into the crock pot with the other ingredients on low temp, If you are in a hurry put it on high and stir frequently. Add salt and pepper to taste. This can cook all afternoon and is actually even better then next day as the flavors combine. Serve with a sprinkle of colby cheese in the bottom of the bowl or on top and a salt based cornbread. It is awesome in early spring, fall or winter. This will serve at least 8 people and can be frozen in a zip lock for later use. If you try it and like it send me a private reply. I think you will. I grew up with my mom’s Irish potato soup which was pretty much boil the taters with onion and garlic, drain until you have a little water left then add milk and simmer for a bit. I think you’ll like mine better. PS sometimes I add more butter and it is always made with LOVE!!!!
Combine Potatoes, celery

Roast leg of lamb.

We bought a whole, home raised lamb from a neighbor, and have been saving this roast for the double occasion: it is my second,extremely rare Easter birthday.

Happened in 2007; otherwise the last time Easter fell on April 8th was in 1917, 49 years before I was born.

Doesn’t happen again until 2091...and I better not still be in this flesh body for it!

Here is a recipe (from our church ‘cookbook’) I made for the 1st time last Easter. The directions are a little vague so I made myself some notes for next time & looked for variations online .... all of which ended up in the notes to myself at the bottom of the recipe. This has become a go-to potluck recipe for my SIL’s mom who asked me for the recipe last Easter & I suspect she’ll bring it to our family Easter lunch this year.

CHEESY BROCCOLI

1/2 cup butter
40 Ritz Crackers (crushed)
8-10 oz. Velveeta cheese
broccoli

Cook broccoli & season to taste.
Drain.
Crush crackers & melt butter, mix together.
Cut cheese into cubes.
Place broccoli in baking dish & add cheese.
Cover with cracker mix.

Bake at 350 degrees for 20 minutes or until cheese is melted.

NOTES
Made Easter 2011 (2 people asked for recipe).

Note 1: Used two family-size packages of broccoli, steam-in-pouch. These were broccoli cuts, picked out stems so use all florets next time.

Used 11x8 Pyrex pan.

Note 2: Other recipes with the same ingredients melt Velveeta with some milk to make a smooth sauce to pour over broccoli. Cheese tends to melt in chunks when cubes used. Velveeta also comes in packages pre-grated which might work to more evenly distribute cheese than cubes.

Also, quite a few recipes take 1/2 crackers & mix w/ broccoli & put the remaining half on top.