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Just when schools are open once again and the normal schedules begin to be in place, the temperatures dive to freezing again and life slows down.

One thing is for sure, appetites have not slowed down, and cooks are scrambling for suggestions to make life easier and keep tummies full.

Well let’s go back to farm life. When the temperatures dropped, and the ice and snow fell, Mom always knew what to cook. After spending the day out in the cold freezing weather, we would arrive home to the kitchen windows steamed up, the warm heat of the kitchen falling on our cold faces and the smell of soup bubbling on the stove and bread baking in the oven.

Not only were the warm biscuits good, but there would always be a plate of assorted crackers with sliced sharp cheese to enjoy.

Let’s get the soup pot or Dutch oven out.

GREEN LIMA BEAN SOUP WITH DUMPLINGSSOUP: 1 piece salt pork or ham bone, 1 can whole tomatoes, 6 cups water, 3 cups green lima beans, 1 cup corn, 3 small potatoes (peeled and cubed), 1 tbsp sugar, 1/2 tsp Worcestershire sauce, salt and pepper. DUMPLINGS: 2 cups flour, 1 tsp salt, 2 tsps oil, 2 tsps baking powder, water.

In the pot combine salt pork or ham bone with tomatoes, water, lima beans, corn, potatoes, sugar, Worcestershire sauce, and salt and pepper to taste. Cook slowly for about an hour and in the meantime mix your dumplings to add later. DUMPLINGS: mix flour with salt, oil, baking powder and enough water to moisten. Mix flour mixture well just adding enough water to make a stiff dough. Roll out on a floured surface and cut into two-inch pieces. When lima beans and potatoes are tender, add the dumplings to the soup, tasting the seasonings just before adding the dumplings. Cook until dumplings are tender and serve hot. NOTE: cook your seasoning meat before you start adding any beans, etc. unless you have leftover cooked ham or pork. I always just pre-cook my seasoning meat for a fresher taste.

CHICKEN NOODLE SOUP2-1/2 pounds bone-in chicken thighs, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp canola oil, 1 large onion (chopped), 1 garlic clove (minced), 10 cups chicken broth, 4 celery ribs (chopped), 4 medium carrots (chopped), 2 bay leaves, 1 tsp minced fresh thyme or 1/4 tsp dried thyme, 3 cups egg noodles (about 8 ounces), 1 tbsp chopped fresh parsley, 1 tbsp lemon juice, salt and pepper.

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a six-quart stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard all but 2 tbsps of drippings. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from the pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to the stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves. Once they reach an internal temperature of 165 degrees, set the chicken on a plate, let cool and shred.

EASY BEEF SOUP1/2 pound ground beef, 2 cups water, 1 can (14-1/2 oz) stewed tomatoes, 1 package (10 oz) frozen mixed vegetables, 1 can (8 oz) tomato sauce, 1 envelope onion soup mix, 1/2 tsp sugar.

In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender about 10-15 minutes.

CHEDDAR POTATO SOUP2 cups water, 2 cups diced unpeeled red potatoes, 1 cup diced carrot, 1/2 cup diced celery, 1/4 cup chopped onion, 1 tsp salt, 1/4 tsp pepper, 1/4 cup all-purpose flour, 2 cups 2% milk, 2 cups shredded reduced-fat cheddar cheese, 1 cup cubed fully cooked ham.

In a Dutch oven, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

TURKEY AND WILD RICE SOUP1/2 cup uncooked wild rice, 4 cups water, 1/2 cup butter (cubed), 8 oz chopped red potatoes (about 2 medium), 1 medium onion chopped, 1 celery rib chopped, 1 medium carrot chopped, 2 garlic cloves minced, 1/2 cup all-purpose flour, 3 cups chicken broth, 2 cups half-and-half cream, 1 tsp salt, 1/2 tsp dried rosemary (crushed), 2 cups cubed cooked turkey or chicken.

In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer covered, 30 minutes. Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir for 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

STUFFED PEPPER SOUP2 pounds ground beef, 6 cups water, 1 can (28 oz) tomato sauce, 1 can (28 oz) diced tomatoes (undrained), 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 tsps salt, 2 tsps beef bouillon granules, 1 tsp pepper, 2 cups cooked long grain rice, chopped fresh parsley.

In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. The skin of bell peppers is thin and easily digestible; peeling them is very rarely required.