The Diva's Egg Drop Soup

3 cups , plus 2 tablespoons, divided
1/4 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, optional
Salt and white pepper, to taste
Fried wonton strips

Bring 4 cups chicken stock, grated ginger and soy sauce to a boil. In a small cup, combinine the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour the cornstarch mixture into the stock, stirring constantly, until thickened. Reduce heat to simmer. Pour in the eggs slowly while stirring the soup in the same direction. The eggs will spread and begin to break apart. Turn heat off. Add green onions, if desired. Season with salt and pepper, add wonton strips, and serve immediately.

Glazed Meatballs

32 oz. frozen meatballs
16 oz. bottle chili sauce
8 oz. grape jelly

Combine in a crockpot on low for 4-6 hours. Stir occasionally. May use cocktail weiners instead of meatballs.

Joe Potatoes

These yummy potatoes are named after my son-in-law, who can't eat enough of them! Recipe may be doubled or tripled for a crowd.

6 medium to large potatoes
1/2 cup milk
3 tbsp. butter
1 tsp. salt
1/4 cup sour cream
4 ounces softened cream cheese

Preheat oven to 325F degrees. Peel potatoes and cut into cubes. Boil potatoes 15 mins. or until done. Drain and transfer potatoes into a large mixing bowl, add butter, salt, cream cheese, sour cream, milk. Mix with hand mixer until blended together. Add chopped onion, cheese and stir.
Place in oven-safe casserole dish and bake at 325 degrees for 35-40 minutes.