This week's column is dedicated to the inventor of snow plows — thank Heaven!

For a cold winter day, how about:

Potato Soup

8 to 10 potatoes, peeled and diced

1 carrot, peeled and diced

1 onion, diced

3 to 5 cups water

4 cubes chicken bouillon

1 teaspoon dried parsley

1/2 teaspoon garlic, minced

1/3 cup margarine

12 ounce can evaporated milk

Place potatoes, carrot and onion in slow cooker with water, bouillon cubes, parsley, garlic and margarine; cover. Heat on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. During the last hour of cooking, stir in the evaporated milk.


Creamy Tuna-Noodle Casserole

10 3/4 ounce can cream of mushroom soup

1 cup milk

6 ounce can tuna, drained

1 cup elbow macaroni, uncooked

1 cup peas

1/2 cup onion, chopped

1 cup shredded Cheddar cheese

Whisk soup and milk together until well blended. Stir in remaining ingredients. Place in a greased 2 quart microwave-safe casserole dish. Cover and refrigerate overnight. When ready to prepare, microwave on high 13 to 15 minutes or until bubbly.


Fudge-Brownie Pie (A 1914 recipe from the YMCA)

1 cup sugar

1/2 cup margarine, melted

2 eggs

1/2 cup flour

1/3 cup baking cocoa

1/4 teaspoon salt

1 teaspoon vanilla

1/2 cup pecans, chopped

In a mixing bowl, beat sugar and margarine. Add eggs; mix well. Stir in flour, cocoa and salt; mix in vanilla and pecans. Pour into a greased and floured 9-inch pie plate; bake at 350 degrees for 25 to 30 minutes.


Welsh Rarebit

2 tablespoons butter

1 pound sharp Cheddar cheese, grated

1/2 cup light beer

1 egg

1/2 teaspoon salt

1/2 teaspoon dry mustard

dash cayenne

1 teaspoon Worcestershire sauce

toast slices

Slowly heat butter in medium saucepan. Add cheese and beer; cook, over low heat, stirring frequently, until cheese melts. Remove from heat.

In small bowl, beat egg with salt, mustard, cayenne and Worcestershire. Gradually add to cheese mixture, stirring until well combined. Stir over low heat, until mixture is heated through and smooth — about 5 minutes. Serve over toast.


Our thought for the week: "We are what we think. All that arises with our thoughts. With our thoughts we make the world." — Buddha