Spring may be just around the corner, but here a re few recipes that will be sure to warm both the bellies and the hearts of your families!

This St. Patrick's Day, warm up with a bowl of this great tasting Potato Chowder from the Gooseberry Patch.

Fireside Potato Chowder
Carol Bull

3c. potatoes, chopped
1c. water
2/3c. onion, finely chopped
1t. dried marjoram, crushed
1/2t. dry mustard
2t. instant chicken bouillon
1/4t. pepper
3c. milk, divided
1/4c. all-purpose flour
3/4c. Swiss cheese, shredded
1c. ham, chopped
2T. fresh parsley, chopped

Add potatoes to a large stockpot, cover with water. Add onion, marjoram, mustard, bouillon and pepper. Bring to a boil; reduce heat. Simmer covered for 20 minutes or until potatoes are tender. Remove stockpot from heat and mash potatoes; don't drain. In a small bowl, blend one cup milk and flour until smooth. Add to potato mixture and blend well. Add remaining milk and cheese, stir well. Cook over medium heat until soup begins to thicken. Continue to cook and stir for one minute. Add ham and parsley. Serves four.

This next recipe comes from my wife's kitchen. It makes a really filling meal and is a great way to use up all of those Easter eggs!

Creamed Eggs on Toast

6 hard boiled eggs
8T. butter
6T. flour
3c. milk

Melt butter in saucepan. Blend in flour, stirring fast until mixture is smooth. Remove from heat. Stir in 3c. milk. Bring to boil, stirring constantly. Simmer one minute. Add salt to taste. Chop hard boiled eggs, add to sauce. Serve over biscuits or toast. For more flavor, add ham or mushrooms.