This is my Momma's recipe. She would make this a couple times each winter. It is the best I have ever eaten. This past Christmas I made a large batch and canned this. I must say it canned very well.

You will need:
8 slices bacon                                 1 cup celery
1 cup onion                                     4 cups diced potatoes
1 can cream of chicken soup   1 can cream of mushroom soup
2 cups water                                    1 1/2 -1 3/4 cup milk (to thin soup)
8 oz sour cream                              2 Tbs parsley
salt                                                       pepper
grated cheese                                  oyster crackers

In a large pot, fry bacon until crispy and remove bacon leaving some grease in the pot. Crumble bacon and set aside. Add celery and onions to the pot and saute' until tender. Add potatoes and water and simmer until potatoes are tender, Add soups and rinse out cans with mild and add to pot. Dimmer until heated through. Just before serving add sour cream and parsley. Salt and pepper to taste. Serve with cheese and crackers

Being from the south New Years Day is a day of special foods. Pork Roast, Black Eyed Peas and of course cabbage. This happens to be one of my husbands' favorite dinners. He has even said once that this is the meal he would chose for his final meal. So I guess it is pretty good.

I at some point in my life when my kids were young I sold Pampered Chef. One of my favorite items I received when I was selling it was this Deep Dish baker dish and lid. It makes the best roast.
4-6 lb roast                                             Salt
1 lg sliced onion                                   Pepper
Garlic                                                       Onion Powder
2 packs of onion soup mix              Garlic Powder
Tonys Creole Seasonings                 Water            

Take a large cast iron skillet and place on the stove to let it start heating up. I then take the roast and make 6-8 cuts into the roast. Now stuff the holes with onion slices & a little garlic. When you have stuffed all the holes take the roast and sear the the roasts on all sides. After searing place the roast in the Deep dish bowl. Then Sprinkle spices over roast. Add the onion soup and water. Place the remaining onion in the bowl as well. At this point depending on if you want it to cook over night or or in a few hours. If over night place in a 225 degree over over night. If in a few hours set over to 350 degrees for 3-3.5 hrs. I will take the drippings and make a slurry  with cornstarch to thicken and serve over rice.