I wish I could remember where I got this recipe. I copied it from some old cook book, set it aside and forgot all about it. Now I have found the copy and I have no idea what cook book it came from. I just remember thinking this is one to try only because of the name. Husband's Delight. What a great name for a casserole.

Brown ground beef with garlic powder and salt. When brown, add tomato sauce and sugar. In small bowl, soften cream cheese and mix with sour cream and chopped onion. Cook noodles 'till almost, but not quite done (don't worry, they will finish cooking in the oven) and drain well. Place a layer of ½ the noodles, ½ the meat sauce, ½ the cream cheese mixture and ½ the shredded cheese in a large casserole dish. Repeat layers of each with remaining ingredients. Bake at 350 degrees for 45 minutes to one hour or 'till heated through.

This next recipe is one served to me by a dear friend who corrected me when I called him a cook. He said: "No, I am just cooking. There is a difference." Be that as it may, it is a great recipe for a different kind of soup. He changed the original recipe by adding twice the chicken broth so it would make more servings. I think it is delicious just as he made it. But, if you want to make it a cream soup like the original recipe, add only 4 cups of broth instead of the 8 cups listed here.

Heat 4 cups of the broth in a large sauce pan to boiling. Add the carrot and onion, reduce heat to a simmer and cook 'till vegetables are soft. Pour vegetable and part of the broth into a blender container. Whirl 'till vegetables are smooth and lump free. Pour puree back into sauce pan and add the peanut butter and seasonings. Add the remaining broth and heat 'till steaming and stir in the cream. Ladle into bowls and top with a generous portion of the dry roasted peanuts and serve.