Susan's Kitchen

On a day like today, when it’s cold and snowy outside, soup is the thing I want.  
I was talking to a friend on the phone this morning, and she said she was making vegetable soup, so I got that in my head and immediately started chopping onions. (I always say that every recipe I make starts with “sauté an onion.”)  
 I didn’t use a recipe, but it came together pretty easily and before I knew it, I had added eight vegetables plus some chicken I had left over from dinner the previous night.

Any one of these great sauces would be a welcome accompaniment to ice cream, plain cake or pound cake, pastry, lots of things. I like to keep a jar in the refrigerator, just in case.
The Strawberry Sauce is terrific on pancakes, oatmeal, waffles, and of course, ice cream. It’s also pretty and delicious drizzled over cheesecake or angel food cake.

This week’s recipes are great for a Christmas morning brunch. It’s good to have a couple of hot breakfast dishes on Christmas morning.
The first recipe is one from my friend Mary Jane Shockency. I found it in 1993 in a St. A cookbook, and have used it ever since.
The second recipe, Overnight Caramel French Toast, is kid-tested and Mother-approved, as they used to say on TV.