Dissolve bouillon cubes in water. Add onion, celery, carrots and potatoes. Cook 15 minutes. Add frozen California mixed vegetables and cheese to the mixture. Stir and heat just until cheese melts (do NOT boil). Makes 3½ quarts.

• 10¾-oz. can asparagus soup
• 10¾-oz. can mushroom soup
• 1 can crab meat or 1 package frozen crab meat
• 1½ cups milk
• 1 cup half-and-half
• ⅛ cup sherry

Drain can of crab meat and refresh with a small amount of lemon juice. Combine all ingredients and simmer until hot. Serve four.

In large saucepan, combine first five ingredients. Cook, covered, until potatoes are tender, about 10 minutes; mash slightly. add chowder, milk, clams and wine. Heat, but do not boil. Stir whipped cream into chowder. season with salt and pepper. Sprinkle with parsley. Makes 4 servings.

Optional: you can also add homemade buttered croutons or 1 tsp. steak sauce.

• 4 cups water
• 1 cup shredded cabbage
• 1 cup finely chopped Canadian bacon (4½ oz.)
• 2 large carrots, thinly sliced (1½ cups)
• 1 5.25- to 5.5-oz. package dry au  gratin potato mix
• 1 cup milk
• 1 tsp. cornstarch
• 1 cup frozen cut green beans

In a 4-quart Dutch oven, combine the water, cabbage, Canadian bacon, carrots and the dry potato mix. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes. Combine the milk and cornstarch; add to soup along with frozen beans. Simmer, covered, for 10 to 15 minutes more or until beans are tender. Makes 4 to 6 main-dish servings.