Other recipes in this category
  • One Pot Stew
    1 can pork & beans
    1 can lima beans
    1 can black-eyed peas
    1/4 c. brown sugar
    1 sm. can tomato sauce
    1 can peas drained
    1 can kidney beans
    1 lb. ground beef
    1/8 c. mustard
    Brown ground beef. Pour everything else into the pot and let simmer for 15 minutes.
  • Cheese Soup
    1/4 c. butter
    1/2 c. onion finely diced
    1/2 c. grated celery
    1/2 c. grated carrots
    1 1/2 tsp. cornstarch
    1/4 c. flour
    1 qt. chicken broth
    1 qt. milk
    1/8 tsp. baking soda
    1 lb. grated cheese
    Melt butter in pan. Add onions carrots and celery. Saute until soft. Add flour and cornstarch and cook until bubbly. Add broth and warmed milk. Add baking soda and cheese. --MEXICAN CORN CHOWDER--
    Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.
  • Manhatten Supper Soup
    1 lb. ground chuck
    2 c. cabbage coarsely chopped
    1 lg. onion sliced thin
    1 stalk celery
    2 soup cans water + 1 can condensed
    beef broth or 3 bouillon cubes +
    30 oz. water
    3 carrots sliced
    1 med. potato cubed
    1 tbsp. parsley flakes
    1 can tomato paste
    1 lb. can tomatoes
    1 pkg. frozen peas
    2 tsp. salt
    1/4 tsp. pepper
    1 1/2 tsp. sugar (optional)
    Brown meat. Add all ingredients except the peas. Bring to a boil then simmer 50 minutes uncovered. Add frozen peas. Cover and cook 10 additional minutes. Freezes well.
  • Tin Cup Creamy Cheese Soup
    2 c. thinly sliced onions
    1/2 c. butter
    1/4 c. flour
    1 tsp. salt
    1/2 tsp. white pepper
    1 1/2 tsp. Beau Monde
    2 c. milk
    6 slices Swiss cheese
    6 slices French bread
    2 c. soup stock or French Onion soup
    Grated Monterey Jack cheese
    Saute onions in butter until transparent. Blend in flour and seasonings. Stir until bubbly remove from heat. Gradually stir in milk and soup stock. Bring to boil stirring constantly. When ready to serve sprinkle grated cheese over bowl put in slice of bread and cover with Swiss cheese. Broil one minute until cheese melts. This recipe comes from the general store and cafe atop of Tin Cup Pass Colorado.
  • Chunky Beet Soup
    3 bunches (1 1/2 lbs. each) beets
    1 med. onion sliced
    1 tbsp. vegetable oil
    1 green apple cored and chopped
    Trim tops from beets leaving a 1 inch piece of stem. Place in large saucepan with 2 quarts cold water and salt to taste. Bring to boil reduce heat cover and simmer about 30 minutes until beets are fork tender. Cool 10 minutes. Drain reserving 6 cups beef liquid. Peel beets and cut into 1/2 inch cubes. In large saucepan over medium heat cook onion in oil until lightly browned and tender 10 minutes. Add cubed beets reserved beet liquid and apples. Bring to boil simmer 3 to 4 minutes until apples are tender. To serve ladle soup into bowls. Dollop with sour cream garnish with apple slices.