Other recipes in this category
  • Cheese Broccoli Noodle Soup
    3/4 c. onion chopped
    1 tbsp. butter
    6 c. water
    6 chicken bouillon cubes
    8 oz. fine egg noodles
    1 tsp. salt
    1 (10 oz.) pkg. frozen chopped
    broccoli
    1/8 tsp. garlic powder
    6 c. milk
    2 lb. Velveeta cheese cubed
    Pepper to taste
    Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic boil for 4 minutes. Add milk cheese and pepper. Cook until cheese is melted. Do not bring to a boil after milk is added. Best served right away.
  • Lazy Day Stew
    1 lb. beef stew meat
    3 med. sized potatoes
    4 to 6 carrots
    1 sm. onion
    1 c. cubed celery
    1 (8 oz.) can tomato sauce mixed with
    1 can water
    1 tsp. sugar
    2 tsp. tapioca
    Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes carrots onion celery in good sized chunks and layer on top of meat. Mix tomato sauce water sugar and pour over meat. Season to taste. Sprinkle with 2 teaspoons tapioca. Do not stir. Seal tightly in foil and bake at 325 degrees at least 2 hours. Serves 4 people. NOTE Even another hour doesn t seem to hurt much if you are delayed. You can turn heat way low and hold it for hours. Don t peek during cooking time of 2 hours. When you remove the foil you find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener but don t use too much or you may wind up with gravy you can slice.
  • Hamburger Vegetable Soup
    1 lb. ground beef
    1 c. chopped onion
    1 c. diced potatoes
    1 c. sliced carrots
    2 (1 lb.) cans tomatoes
    1 c. sliced celery
    1/4 c. rice
    3 c. water
    4 tsp. salt
    1/4 tsp. basil
    1/4 tsp. thyme
    1 bay leaf
    Cook ground beef and onions drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
  • Classic Beef & Barley Soup
    2/3 c. pearl barley
    1 1/2 lbs. ground beef
    1 med. onion chopped fine
    4 carrots minced
    3 ribs celery diced
    3 (10 1/2 oz.) cans beef consomme
    2 c. water
    1 (10 1/2 oz.) can tomato soup
    1 bay leaf
    1/4 c. parsley minced
    Brown ground beef and onion in Dutch oven or heavy kettle until meat is no longer pink. Add remaining ingredients cover and cook simmering 1 1/2 to 2 hours.
  • Emerald Soup
    1 lg. onion
    2 boxes frozen broccoli
    1/2 c. evaporated milk
    1 sm. pkg. Mexican Velveeta cheese
    3 tbsp. butter
    1 c. milk
    Saute finely chopped onions in butter until clear. Cook broccoli as directed. Drain place cooked broccoli and milk in food processor or blender. Add to cheese and sauteed onions. Cook on medium to low heat for 20 to 30 minutes or until desired consistency is reached. *Drops of hot sauce makes this a festive holiday dish.