Quick Pickles...

1/2 cup white vinegar, eyeball it (I probably used closer to a cup.)
2 rounded teaspoons sugar (Way too much to me. I think a pinch would suffice.)
1 tsp. mustard seed
1 tsp. salt
1 clove cracked garlic
1 tsp. dried dill
1 bay leaf
4 pickling cucumbers, cut into 1-inch slices on an angle

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumber together in a heatproof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Baked Potato Soup...

1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 14.5oz. can chicken broth
1 12oz. can evaporated milk
2 large baking potato, baked

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato, reserving skin, and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato; add to soup. Heat through. Spoon into bowls. Sprinkle with cooked crumbled bacon, shredded cheddar cheese, and sliced green onions, if desired.

Beefy Vegetable Soup...

1 1/2 lbs. lean beef stew meat
1 tbsp. canola oil
2 14 1/2oz. cans reduced-sodium beef broth
1 1/2 cups water
2 tbsp. reduced-sodium soy sauce
3 medium potatoes, cubed
3 medium carrots, cubed
3 celery ribs, chopped
2 tbsp. Worcestershire sauce
2 tbsp. steak sauce
1 tbsp. garlic powder
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. ground nutmeg
1/8 tsp. pepper
2 cups corn
1 3/4 cups frozen cut green beans

In a large kettle or Dutch oven, brown beef over medium heat in oil. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for one hour.

Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until the vegetables are just tender.

Add corn and green beans. Bring to a boil; cover and simmer for 5 to 10 minutes or until vegatables are tender.