Name: Potato Corn Soup
Ingredients: 2 tb Butter or margarine; 1/4 c Chopped onion; 4 c Chicken broth; 4 c Diced pared white potatoes; 1 c Pared sliced carrots; 2 ts Lemon juice; 2 ts Salt; 1/4 ts Pepper; 1/4 ts Dried leaf thyme; 1 cn (16oz) whole kernel corn; drained

The answer to the problem begins with Saturday preparation… It is advisable that young families have their clothing clean and laid out on Saturday night, and even that the breakfast be decided upon. The whereabouts of Bibles and lessons should be known, and even better, ought to be collected and ready. There should be an agreed-upon time to get up which leaves plenty of time to get ready for church. Going to bed at a reasonable hour is also a good idea. Spiritually, prayer about the Lord’s Day is essential – prayer for the service, the music, the pastors, one’s family, and oneself.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	tb	Butter or margarine
1/4	c	Chopped onion
4	c	Chicken broth
4	c	Diced pared white potatoes
1	c	Pared sliced carrots
2	ts	Lemon juice
2	ts	Salt
1/4	ts	Pepper
1/4	ts	Dried leaf thyme
1	cn	(16oz) whole kernel corn; drained

INSTRUCTIONS

In large saucepan or kettle, melt butter. Add onion and cook 5 minutes. Add
remaining ingredients except corn. Cover and simmer 40 minutes or until
potatoes are tender. Add corn and heat 5 minutes. Serves 4
Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on
Feb 3, 1998

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