Other recipes in this category
  • 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.
  • Cheddar Cheese Soup
    3/4 c. chopped carrots
    3/4 c. chopped celery
    3/4 c. chopped cauliflower
    1/2 c. chopped green onion
    1/2 white onion chopped
    2 c. water
    1/2 c. butter
    1 c. flour
    3 c. milk
    1 c. evaporated milk
    2 cans chicken broth
    1 jar (15 oz.) Cheese Whiz
    Pepper to taste
    Boil first 4 ingredients in water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir milk and broth into onion mixture. Stir in boiled vegetable including water in which they were cooked. Add Cheese Whiz and pepper. Bring to a boil and serve.
  • Carrot Soup
    1 qt. milk (Rich)
    2 c. cooked carrots mashed
    2 tbsp. onion finely minced
    1 tsp. salt
    1 tsp. sugar
    1 tbsp. flour
    1/4 tsp. pepper
    1 tbsp. butter
    Heat milk. Mash carrots or put through sieve. Add 1 tablespoon flour. Stir into the boiling milk and season with two tablespoons chopped parsley gives it unusual taste. Brandon
  • Southwestern Alaska Cod Chowder
    3 slices bacon cut into pieces
    3/4 c. onion chopped
    1 clove garlic minced
    3/4 tsp. ground cumin
    1/4 tsp. red pepper flakes
    2 tbsp. flour
    2 (14 1/2 oz.) cans low salt chicken
    broth
    1 (14 1/2 oz.) can tomatoes
    1/2 c. white wine
    1/2 green bell pepper seeded &
    chopped
    1/2 sm. sweet potato peeled & cut
    into 1/2 inch cubes
    1/2 pound Alaska cod or pollock cut
    into bite sized chunks
    3/4 c. frozen corn kernels
    1 1/2 tsp. lime juice
    Pepper to taste
    Saute bacon in large saucepan over medium heat until crisp. Stir in onion garlic cumin and pepper flakes. Saute five minutes or until onions are soft. Remove from heat and stir in flour. Cook one minute stirring constantly. Gradually whisk in chicken broth. Stir in tomatoes wine peppers and sweet potatoes. Bring to a boil and reduce heat and simmer 10 minutes or until sweet potatoes are soft. Add fish and corn. Simmer 2 to 3 minutes or until fish flakes with a fork. Season with lime juice and pepper. Spoon into bowls garnish with parsley or cilantro. Serves 4.
  • Minestrone Soup
    4 beef bouillon cubes
    3 to 4 stalks celery chopped
    2 onions chopped
    3 carrots sliced
    4 cloves garlic chopped
    1 (10 oz.) pkg. frozen chopped spinach
    2 cans whole tomatoes chopped
    drained
    1/2 c. ketchup to taste
    1 lb. hamburg cooked & drained
    Basil to taste
    Parsley to taste
    Salt & pepper to taste
    Use a 5 quart pan. Cook until vegetables are tender. Cook and add any type of macaroni and top with Parmesan cheese.