These recipies have the flattop seal of approval. And Spaw and flattop being such kindred spirits, I figure Spaw can't help but love them.

Corn Potato and Potato Leek soups...

--Four or five medium size potatoes, cut up into cubes and cooked until tender.
--Enough low fat milk to cover the potatoes plus about two or three inches above the potatoes.

White sauce:

--Two tablespoons of white flour.
--Two tablespoons of oil or butter.

Stir the flour into the butter and cook on medium/low heat for a few minutes (until it smells a little cooked. Add liquid from the soup a little at a time, while stirring vigorously with a whisk to prevent lumps. When about a cup of liquid has been added, stir sauce into the soup. (Once the sauce is in the soup, you'll need to stir it almost constantly until the soup thickens on medium to medium/high heat.)

For corn - potato:

--One or two cups of corn. (You can fry it first if you want to.)
--One or two large onions. (Or three or four smaller ones.) Sauteed until some brown is showing. (Slightly caramalized.)
--One or two tablespoons of soy sauce.
--About a tablespoon of dried parsley.
--Salt to taste.
--Pepper to taste.

For potato - leek:

--One bunch of leeks. Cut the bunch where it begins to get green. Use only the white and very light green part. Slice thinly into rounds. Sautee until slightly brown.
--One or two tablespoons of soy sauce.
--Nutmeg to taste.
--Salt to taste.
--Pepper to taste.

Mix everything together and stir (once the white sauce is in) until the broth thickens.

Vegetable Salad inspired by something I ate at the Corner Coffe House in Newmarket...

--One cup of cooked beans (pinto beans or black beans are good).
--Two cups of cooked rice (basmati is best).
--Three to five carrots, sliced into skinny strips 2 or 3 inches long.
--Two or three red bell pepers sliced into skinny strips 2 or 3 inches long.
--One or two stalks of celery, de-stringed and sliced into skinny strips 2 or 3 inches long.

Soak vegetables in a vinaigrette of vinegar (maybe about a quarter of a cup), olive oil (maybe three tablespoons), honey or sugar to taste, salt to taste, basil to taste, and thyme to taste. Soak for several hours, mixing occasionally. Add veggie mixture with vinaigrette to rice and beans. Let soak, mixing occasionally, for another hour or two. Best served at room temperature, but can be served cold from the refrigerator.

Lentil Soup...

(This is almost more of a stew.)

--One or two cups of cooked lentils (1 part lentils to 3 parts water, cooked until tender).
--Two to four meduim to large carrots, grated or cut up.
--One or two stalks celery, de-stringed and cut up.
--One bay leaf.
--One or two handsfull of dry oatmeal.
--One to three tablespoons soy sauce.
--Salt to taste.
--Enough water to mostly fill the pot.
--Optional - cooked and chopped up greens.

Cook all ingredients except the oatmeal until everything is as tender as you want it to be. Add the oatmeal and stir frequently until the oatmeal is cooked and the soup has thickened.

Black bean soup...

--One or two cups of dried black beans.
--Six or eight cups of water.
--One or two large onions (or four or five small ones), chopped.
--1/2 to 3/4 cup of bulghur wheat.
--One or two teaspoons of oil.
--Salt to taste.

Cook the beans in the water until they are tender. Add the chopped onions and cook until they are tender. Add the bulghur wheat and cook, stirring occasionally, until it is tender.

Add the oil and salt, and let cook for a few more minutes.