Recipes
Macaroni & Cheese Chowder
Macaroni & Cheese Chowder
This recipe is a family favorite that even my young son loves! It’s perfect for a quick family dinner, especially on a cold or a rainy night.
Ingredients
- 14- oz. can chicken broth
- 1 c. water
- 1 c. elbow macaroni uncooked
- 1 c. milk
- 8- oz. pkg. pasteurized process cheese spread
- 1 c. cooked ham diced
- 1 c. corn
Instructions
- Over medium heat, bring broth and water to a boil in a saucepan.
- Add macaroni and cook until tender,
- about 12 minutes.
- Reduce heat to low.
- Add milk, cheese, ham and corn.
- Simmer and stir until cheese is melted
————————————————————————————————–
Pioneer Beef Stew
Pioneer Beef Stew
There’s nothing more satisfying than ahearty bowl of beef stew! It’s baked, not simmered on the stovetop…no need towatch it.
Equipment
- Large bowl
Ingredients
Instructions
- In a large bowl, combine tomatoes with juice, water, tapioca, sugar, salt and pepper.
- Mix well; stir in remaining ingredients.
- Pour into a greased 3-quart casserole dish.
- Cover and bake at 375 degrees for 1-1/2 to 2 hours, until beef and vegetables are tender.
————————————————————————————————–
Fred’s Chunky Chili
Fred’s Chunky Chili
y husband has been making his signature chili for years now. It’s acombination of several tasty recipes
Equipment
- Dutch oven
Ingredients
- 1 lb. ground beef or turkey browned and drained
- 3/4 c. green pepper diced
- 1 t. garlic minced
- 3/4 c. onion diced
- 6- oz. can tomato paste
- 14-1/2 oz. can stewed tomatoes
- 15-1/2 oz. can kidney beans
- 1/4 c. salsa
- 1 T. sugar
- 1/2 t. cayenne pepper
- 1/2 t. dried cilantro
- 1 t. dried basil
Garnish:
- shredded Cheddar cheese crackers
Instructions
- Combine all ingredients except garnish in a Dutch oven.
- Bring to a simmer over medium-high heat.
- Cover and simmer over low heat for 30 minutes, stirring occasionally.
- Serve with cheese and crackers.
————————————————————————————————–
Creamy Chicken & Wild Rice Soup
Creamy Chicken & Wild Rice Soup
I’ve tweaked this slow-cooker recipe somany times, it’s nothing like the original! It’s so thick, you can use theleftovers for chicken pot pie filling.
Equipment
- slow cooker
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 3/4 lb. carrot peeled and sliced
- 3 stalks celery sliced
- 1 onion diced
- 2 4.3- oz. pkgs. long-grain and wild rice mix
- 4 10-3/4 oz. cans cream of potato soup
- 32- oz. container chicken broth
- 2 c. whipping cream
Instructions
- In a slow cooker, layer chicken, carrot, celery, onion, rice with seasoning packets and potato soup.
- Pour broth over top.
- Cover and cook on low setting for 8 hours.
- Stir thoroughly.
- Mix in cream; cover and heat through, about 15 minutes.
————————————————————————————————–
Beef Stew & Biscuits
Beef Stew & Biscuits
This tried & true one-pot meal isperfect for Sunday dinner.
Equipment
- skillet
Ingredients
- 1 lb. ground beef
- 1/4 c. onion chopped
- 1/4 t. dried basil
- 1/8 t. pepper
- 3-1/2 c. frozen or canned mixed vegetables
- 2 8- oz. cans tomato sauce
- 1 c. sharp Cheddar cheese cubed
- 12- oz. tube refrigerated biscuits
Instructions
- In a skillet, brown beef and onion; drain.
- Add seasonings, mixed vegetables and tomato sauce; mix well.
- Cover and simmer for 5 minutes.
- Fold in cheese cubes; pour into an ungreased 2-quart casserole dish.
- Arrange biscuits on top.
- Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are golden.
————————————————————————————————–
Pepper Jack-Crab Bisque
Pepper Jack-Crab Bisque
My husband and I had enjoyed a soup likethis when dining out with our good friends, Rick and Carolyn. My efforts torecreate it really paid off…we love it!
Equipment
- stockpot
Ingredients
- 2 T. butter
- 2 stalks celery finely chopped
- 1 onion finely chopped
- 2 10-3/4 oz. cans tomato bisque or tomato soup
- 2-1/2 c. whipping cream or half-and-half
- 3 8- oz. pkgs. imitation crabmeat flaked
- 1-1/2 c. shredded Pepper Jack cheese
Instructions
- Melt butter in a stockpot over medium heat.
- Add celery and onion; cook until softened.
- Add bisque or
- soup, cream or half-and-half and crabmeat.
- Simmer over low heat until heated through; stir in cheese.
- If too thick, add a little more cream or half-and-half as desired.
————————————————————————————————–
Chilled Melon Soup
Chilled Melon Soup
This tasty and beautiful recipe isperfect for summer get-togethers with friends.
Equipment
- blender
Ingredients
- 3 c. cantaloupe melon peeled, seeded and chopped
- 2 T. sugar divided
- 1/4 c. orange juice divided
- 1/8 t. salt divided
- 3 c. honeydew melon peeled, seeded and chopped
Garnish:
- fresh mint sprigs or orange slices
Instructions
- In a blender, process cantaloupe, half the sugar, half the juice and half the salt until smooth.
- Cover and refrigerate.
- Repeat with honeydew and remaining ingredients except garnish.
- Refrigerate, covered, in separate containers.
- To serve, pour equal amounts of each mixture at the same time on
- opposite sides of individual soup bowls.
- Garnish as desired.
————————————————————————————————–
Cream of Zucchini Soup
Cream of Zucchini Soup
One taste and you’ll agree…there’sreally no such thing as too many zucchini!
Ingredients
- 3 lbs. zucchini sliced 1/2-inch thick
- 2 onions quartered
- 5 slices bacon
- 4 c. chicken broth
- 1 t. salt
- 1 t. pepper
- Optional:
- 1/2 t. garlic powder
- Garnish: onion and garlic croutons or butter and grated Parmesan cheese
Instructions
- Combine all ingredients except garnish in a soup pot over medium heat.
- Cook until zucchini is tender
- and bacon is cooked, about 45 minutes.
- Ladle soup into a blender and process until smooth.
- Return to soup pot; heat through.
- Serve topped with croutons or with a pat of butter and a sprinkling of Parmesan cheese.
————————————————————————————————–
Meatball-Vegetable Cheese Soup
Meatball-Vegetable Cheese Soup
You’ll want to try this slow-cookerrecipe…it’s a real family pleaser!
Ingredients
- 1 lb. ground beef
- 1/4 c. dry bread crumbs
- 1 egg beaten
- 1/2 t. salt
- 1/2 t. hot pepper sauce
- 1 c. celery chopped
- 1/2 c. onion chopped
- 2 cubes beef bouillon
- 1 c. corn
- 1 c. potato peeled and diced
- 1/2 c. carrot peeled and sliced
- 2 c. water
- 16- oz. jar pasteurized process cheese sauce
Instructions
- In a bowl, mix together beef, bread crumbs, egg, salt and hot sauce; form into one-inch balls.
- Place in a slow cooker.
- Add remaining ingredients except cheese sauce.
- Cover and cook on low setting for 8
- to 10 hours.
- Immediately before serving, stir in cheese sauce until combined.
- Cover and cook an additional 10 minutes, until warmed through.