Ingredients:

3 chicken bouillon cubes

3 cups of milk

1/2 cup chopped onions

1/2 cup butter

3 tablespoons of flour

2 cups of shredded cheddar cheese

1 broccoli 

1 bay leaf

Salt and pepper to taste

1. Melt the butter and bouillon with the onions until the onions are translucent.

2. Boil broccoli until soft, add the flour to the butter mixture, and heat until bubbling.

3. Slowly add milk until the mixture is thick, season to taste, and add bay leaf. 

4. Blend the broccoli with hot water until smooth.

5. Add broccoli and cheddar to the rest of the soup, and combine well. 

Ingredients: 

8 cups of chicken stock

2 grated carrots

2 cups of grated potatoes

1 cup of grated celery 

5 large dill pickles

1/2 cup of milk

2 tablespoons of flour

1 egg

5 tablespoons of sour cream

Chopped parsley 

Chopped dill

Salt and pepper to taste 

1. Combine chicken stock, carrots, potatoes, and celery and cook for 10 minutes on medium-high heat. 

2. Add pickles and cook until everything is tender.

3. Beat milk and flour with some soup and return to the pot.

4. Then beat egg and sour cream with some soup and return to the pot.

5. Turn off the heat, and add herbs and seasoning. 

6. Do not boil the soup again, or it will curdle. 

7. Add more pickles as needed, and enjoy.

Ingredients:

16 oz short pasta (bow tie or penne)

3/4 long English cucumber diced

1-pint grape tomatoes cut in half

1 red or orange diced bell pepper

1/2 cup sliced pitted olives

1/2 cup feta cheese cubed

1/3 red onion diced

1 cup Greek vinaigrette dressing

1. Whisk together the dressing ingredients.

2. Cook pasta al dente according to the package directions. Rinse under cool water.

3. Combine all ingredients in a large bowl, add dressing, and toss.

4. Refrigerate at least for 2 hours before serving, and enjoy.