Soups...

Chicken Corn Chowder

1 tsp. vegetable oil
1/2 lb. potatoes, unpeeled and diced
1 lb. cooked chicken breast without skin, cut in 1 inch cubes
1-2 green onion, sliced
2 Tbsp. flour
1 chicken bouillon, envelope
2 C. lowfat milk
1 can creamed corn


In 3 quart casserole, put oil and potatoes.

Cook covered on High for 6-7 minutes, until tender, stirring once half way through cooking.

Sprinkle flour over chicken to blend.

Add bouillon, milk and corn.

Cook, covered on High 8-10 minutes until mixture comes to a boil and thickens slightly.

Stir occasionally.

Season with salt and pepper to taste.


This is a quick and easy soup recipe.

Dutch Pea Soup

1 lb. peas1 medium ham hock or ham bone
3 quarts water
Salt and pepper to taste
1 1/2 C. diced celery
2 medium onions, cut fine
3 potatoes, peeled and diced
2 carrots, peeled and sliced
Parsley
1 C. milk
Soak peas overnight completely with cold water. Rinse and drain.Cook meat, peas and water for 2 hours. Remove ham bone. Add the next 5 ingredients and cook 1 hour. Add parsley and milk. Cook 10 more minutes.


Marie Callender’s Potato Cheese Soup

8 C. peeled and cubed potatoes
2 C. peeled and chopped onions
4 C. chopped celery
2 tsp. salt
4 C. water
4 C. half and half
6 Tbsp. butter or margarine
1 C. grated sharp cheddar Cheese

In a large pot, place potatoes, onions, celery, salt and 4 C. water.Simmer about 15 minutes, until vegetables are tender.Put in blender and puree until chunky. Or use electric beater.Return to pot and add half and half, butter and cheese. Simmer until hot.

Mushroom Barley Soup...

This is one of my favorite soup recipes. It originally came from Taste of Home magazine. I have substituted the one can of beef broth and used two cans of chicken broth instead. I will probably do that from now on.This is a soup that doesn't have to cook all day to taste good. Simmering a couple of hours and it is good to go! It's a hearty soup that everyone that I have served it to, has enjoyed.

1 1/2 pounds stew meat, cut into 3/4 inch cubes
1 Tbsp. cooking oil
2 C. finely chopped onion
1 C. sliced carrots
1/2 C. sliced celery

1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. dried thyme

1 can beef broth, 14 1/2 ounces
1 can chicken broth, 14 1/2 ounces
2 C. water
1/2 C. medium pearl barley
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. chopped fresh parsley

In a Dutch oven or soup pot, brown meat in oil.
Remove meat with a slotted spoon and set aside.

Sauté onion, carrots, and celery in drippings over medium heat until tender, about 5 minutes.Add mushrooms, garlic, and thyme, cook and stir for 3 minutes.Add broths, water, barley, salt and pepper.Return meat to pan, bring to a boil. Reduce heat, cover and simmer for 1 1/2- 2 hours or until barley and meat are tender. Add parsley.

Spaghetti with Italian Sausage...

1/2 lb mushrooms
1 med. onion, diced
1 med. green pepper, diced
1/4 C. olive oil or salad oil
1/2 lb. sweet Italian sausage, cut in pieces
2 1/2 lb. ground beef
1 can (1 lb 12oz.) solid pack tomatoes
2 6 oz. cans tomato paste
1 C. water
2 tsp. salt
1 tsp. garlic salt
1 bay leaf
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
1/2 C. sliced green olives

In Dutch oven sauté mushrooms, onions and green pepper in oil until crisp and tender.Remove with slotted spoon.

In the same pan brown sausage, remove and brown beef.

Remove any excess fat. Return vegetables and sausage and stir in tomatoes and paste, 2 tsp. salt and seasonings.

Cover and simmer 1/2 hour. Uncover and simmer 1 1/2 hours longer, stirring occasionally.
Stir in olives the last 15 minutes of cooking time.

Red Roasted Garlic Mashed Potatoes...

These potatoes are delicious!

8-12 red potatoes
6 cloves garlic
1/2 stick butter
quart of heavy cream ( I use whole milk or 2%)
1/2 C. grated parmesan cheese
salt and pepper to taste

Wash and quarter potatoes. Place in pan with garlic.
Cover with water and bring to a boil.Cook until potatoes are done. Drain water, not garlic.
Add cream, cheese, butter and salt and pepper.
Whip until smooth.
Place in 13x9 pan and bake for 25-30 minutes at 350 degrees.

Then place under the broiler for 3-5 minutes until golden. Watch it doesn’t burn.

Cheese-Potato Bake...

2 C. diced, boiled potatoes OR frozen hash browns
1 C. cottage cheese
1 C. sour cream
1 C. grated cheddar cheese
1 1/2 tsp. seasoned salt
1 Tbsp. freeze dried, chopped chives
2 eggs, well beaten

Mix all ingredients.
Pour into 1 1/2 qt. baking dish.
Bake at 350 degrees for 1 hour or until set.
Makes 4-6 servings.