Eclair Cake

By Cherrill Anderson
Puff pastry layer:
1/2 c. butter or margarine
1 c. water
1 c flour
1/4 tsp salt
4 eggs

Pudding Mixture:
8 oz. cream cheese
2 small boxes instant vanilla pudding
3 c milk
12 oz. carton whipped topping
Chocolate topping
Chopped nuts (optional)

Crust: Melt butter or margarine, add water. Heat to boiling and add
flour and salt. Mix well until forms a soft ball. Add the 4 eggs one at a
time. Spread on a large cookie sheet (13 X 17 inches). Bake at
400 degrees for 20 to 25 minutes.

Pudding: Soften the cream cheese with a little milk. Add pudding
and the remainder of the milk. Mix together. Spread on the cooled
crust. Spread the carton of whipped topping on pudding layer.
Drizzle chocolate topping on cream layer. Chooped nuts also can
be sprinkled on top if you desire.

You can also use other flavors of pudding: chocolate with
chocolate cook whip is good if you are a chocoholic like me.

Baked Potato Soup

By Aunt Teresa
Ingredients
1/2 cup butter
1/2 cup chopped onion
1/2 cup flour
2 cans chicken broth or more
1 can evaporated milk
2 large or 3 medium baked potatoes
Salt and pepper to taste
Bacon, cheese, green onion

Directions
Melt butter, add onion and cook 2 minutes. Stir in flour. Gradually add broth and milk. Scoop potato pulp from one baked potato and mash it, then add to broth mixture. Cook over medium heat stirring occasionally until it just comes to boil. Dice remaining potato skin and potatoes then add to soup. Heat through and season to taste. Serve alone or top with bacon, cheese, green onion, etc.