BAKED POTATO SOUP

4 large baked potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 cups shredded cheese
12 slices bacon, cooked, crumbled, and divided
4 green onions, chopped and divided
1 8-oz. carton sour cream

Bake potatoes at 400 degrees until done; scoop out the insides of the potatoes and discard the shells. Melt the butter, add the flour--stirring until smooth. Cook over low heat stirring constantly. Add milk slowly stirring until thickened and bubbly. Stir in potatoes, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 T. chopped green onions. Cook until heated. Stir in sour cream,cook until just heated. Serve with remaining cheese, onions, and bacon sprinkled on top. YUMMY!

UNIVERSITY OF ALABAMA POUND CAKE

1 cup butter
3 cups sugar
5 medium eggs
4 cups cake flour, sifted
1 cup milk
2 tsp. vanilla

Cream butter and sugar. Add eggs one at a time. Beat thoroughly after each addition. Add flour gradually, alternating with milk. Stir in vanilla. Pour into a greased tube or bundt pan and bake at 275 degrees for 1 hour and 45 minutes.

This cake is light and delicious! It doesn't taste too sweet, even though it does require 3 cups of sugar. ROLL TIDE!!!!!