Other recipes in this category
  • Dr. Pepper Stew
    3 lb. stewing beef
    3 tsp. salt
    1 tsp. black pepper
    1/4 c. flour
    3 tbsp. fat
    2 c. beef bouillon
    2 c. Dr. Pepper soda
    2 c. carrots chunked
    3 c. potatoes chunked
    1 1/2 c. onions chunked
    1 c. (1/2 inch) celery crescents
    1 c. fresh or frozen garden peas
    Salt and pepper dust with flour. In large kettle brown meat in hot fat until very brown. Add bouillon and Dr. Pepper cook over low heat until tender. Add all vegetables except peas and cook until barely tender add peas and cook at least 10 minutes more. Serves 8.
  • Clam Chowder
    1 c. onion finely chopped
    1 c. celery finely diced
    2 c. potatoes finely diced
    2 cans (6 1/2 oz. each) chopped
    clams undrained
    3/4 c. butter or margarine
    3/4 c. flour
    1 qt. half and half
    1 1/2 tsp. salt
    1/4 tsp. pepper
    (Note When in a hurry I have used a package of frozen O Brien potatoes in place of vegetables.) Combine vegetables in small saucepan. Drain clams pour juice over vegetables add enough water to barely cover. Cook uncovered until tender about 15 minutes. In meantime melt butter in large heavy saucepan. Stir in flour until blended and bubbly. Remove from heat stir in cream until smooth and blended. Return to heat cook and stir with wire whip until thick and smooth. Add undrained vegetables and clams heat through. Season with salt and pepper.
  • Cheese Soup
    Dissolve 4 chicken bouillon cubes in 1 quart water. Add 1 c. chopped onion
    1 c. chopped celery
    1 c. chopped carrots
    1 1/2 c. chopped potatoes
    Cook 10-15 minutes on medium heat. Add 1 (20 ounce) bag California Blend vegetables. Cook 5-6 minutes on medium heat. Add 2 cans cream of chicken soup heat on medium heat. Add 1 pound Velveeta cheese cubed cook until creamy.
  • Lumberjack Stew
    3 links of sausage sliced
    1 can whole tomatoes crush if desired
    1/2 bell pepper sliced
    1 sm. onion sliced
    Garlic salt
    Black pepper
    1/4 stick of butter
    In a skillet stir fry sausage slices in butter with the onions and peppers. After 5 minutes add tomatoes garlic salt and black pepper to taste. Simmer on low heat for 10 minutes. Serve with rice.
  • Italian Sausage Soup
    1 lb. Italian sausage casing removed
    1 med. onion chopped
    1 clove garlic minced
    1 (28 oz.) can whole tomatoes
    1 (46 oz.) can chicken broth
    1/2 lb. escarole coarsely chopped
    1 c. sm. bow pasta
    1 can (16 oz.) kidney beans
    Brown sausage breaking it up. Add onion and garlic and saute. Stir in tomatoes with liquid breaking up tomatoes and broth. Bring to boil and add escarole simmer covered 15 minutes. Meanwhile cook pasta drain. Drain beans. Add both to soup heat through. Serve 10.