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                               ZUCCHINI GARDEN BAKE

1 cup grated zucchini                                1 cup chopped tomato
1/2 cup chopped onion                              1/3 cup grated parmesan cheese
1 cup milk                                                  2 eggs
1/2 cup Bisquick                                        1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400. Grease a pie plate. Sprinkle zucchini, tomato, onion and cheese into pie plate. Place remaining ingredients into a blender and blend for 30 seconds until smooth. Pour into pie plate. Bake until knife inserted into center comes out clean. Approximately 35 minutes. Cool 5 minutes. Garnish with sliced tomato and zucchini.

                        CROCKPOT POTATO SOUP

8 cups of chopped, peeled potatoes           1 small onion, chopped
1/2 pd. of bacon, crisp. drained and crumbled (optional)
1 8oz. pkg. cream cheese, softened             3 cans of chicken broth
1 can of cream of chicken soup                    1/4 teas. pepper

In a 4 quart crockpot, stir together the potatoes and onions. Stir in bacon.
In a large mixing bowl, combine the cream cheese, chicken broth, soup, and pepper. Add the mixture to the crockpot. Cover and cook the soup on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. mash potatoes before serving to make it thicker.

Can also substiute the cream cheese for sour cream with evaporated milk.

This is a great comfort food, for church socials, great with grilled cheese sandwich.

Your'e going to LOVE IT.