Category: Soups & Salads

2 cups water
2 cups potatoes, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1/4 cup onion, diced
1 1/2 teaspoon salt
1 1/4 teaspoon pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese, shredded
1 cup ham, cubed

Bring water to a boil, add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer about 10 minutes, do not drain. Make white sauce with butter, flour and milk. Add to vegetable mixture. Add cheese and ham. You may put this in a crock pot to keep warm and serve when you are ready. Options: instead of ham you may use crispy bacon, frankfurters, sausage, or any other meat.

1 1/2 pounds lean ground beef
2 medium onions, chopped
1/4 cup bell pepper, chopped
2 cans pinto beans, undrained
2 (6 ounce) cans tomato sauce
1 can Ro-Tel tomatoes
1 can hominy, drained
1 package dry taco mix
1 package dry Italian salad dressing mix
4-5 cups water
salt, pepper, and Tabasco to taste

Saute and drain meat, onions and bell pepper. Add rest of the ingredients and simmer 45 minutes to 1 hour. Serve warm with cheese and taco chips.

Note: After the meat, onions and peppers are browned I dump all of it in a crock pot. My husband, Harley, accuses me of being part Mexican because i lenjoy this so much.

1 quart chicken stock
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 fresh ginger (3″ piece), peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic gloves, crushed
1 can unsweetened coconut milk, (13 ounce can)
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
1 (8 ounce) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 cups chicken, cooked and shredded
Kosher salt and freshly ground pepper
1/4 cup fresh cilantro leaves, shopped

Bring the stock to a boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chiles, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to let the chicken heat though; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemon grass, ginger, or lime leaves.

Note: I LOVE Thai food. I found this recipe from Tyler Florence on the Food Network and I really liked it.

1 whole young chick
2 1/2 quarts broth, reserved
3/4 green peas, dried
1 cup rice
1 onion, chopped
3 bell peppers, chopped
2 cloves garlic, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cups cabbage, cut fine
1 1/2 cups cauliflower, cut in bite size pieces
4 potatoes, cut in bite size pieces

Wash chicken and put into large pot and cover with hot water. Boil until done. Remove chicken and cool, reserving broth. Remove skin and cut into bite size pieces. Cook the green peas until half done. Add onion, bell pepper, garlic, carrots, celery, cabbage, cauliflower and potatoes. Add chicken and cook about 20 minutes.

2 cups water
2 cups potatoes, chopped
2 cups carrots, chopped
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup parmesan cheese, grated
1 (16 ounce) can creamed corm
1 1/2 teaspoon salt
1/4 teaspoon pepper

Bring water to a boil and add potatoes, carrot, onion and celery. Cover and simmer until tender. Do not drain. In saucepan melt margarine and add flour, add milk and stir until thickened. Add cheese and stir until melted. Pour white sauce mixture and corn into potato and carrot mixture. Add salt and pepper. Heat through. Garnish with parsley. Makes 6 to 8 servings.

5 slices bacon
1 medium onion, sliced and separated
1 1/2 cups potatoes, peeled and diced
water
1 (15 ounce) can cream style corn
2 cups milk
1 teaspoon salt
dash of pepper
butter or oleo

In large saucepan, cook bacon until crisp. Remove, crumble and set aside. Put 3 tablespoons of bacon drippings in pan and cook onion slices until lightly browned. Add potatoes and water just to cover. Cover and cook until potatoes are tender. Add corn, milk, salt and pepper and cook until heated throughly. Top with crumbled bacon and pats of butter, of course cheese never hurts either. Serve with crackers.

2 cups basic beef and onion batch (see recipe in main dishes)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
1/2 (32 ounce) package cubed frozen has browns
1 (16 ounce) package mixed frozen veggies (optional)
1 can milk

Put all ingredients, except milk, lin slow cooker on low for 4 1/2 hours. Add milk, cook for an additional 1 to 1 1/2 hours. Serve with crusty bread. Great for cold days.

2 tablespoons butter
2 medium onions, any kid except red
2 pounds canned pure pumpkin (do not get the pie mix)
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon pumpkin pie spice
1/4 cup brown sugar
1 tablespoon flour
1/4 cup water
1 cup cream

Saute onion in butter until golden. Add canned pumpkin and then slowly stir in chicken broth. Add salt, pepper and pumpkin pie spice. Add brown sugar to taste or if you like a little sweeter soup you can add maple syrup, I prefer my soup savory. Simmer for 1 hour. In a large jar combine flour, water and cream. Remove soup from the heat and stir in mixture. You may add more cream according to your tastes.

Note: I found this recipe when Devon was a baby, he loved it. However, now taht he’s six I can’t even get his lips anywhere near the bwol. One day he will be begging me for this recipe, we’ll see how that goes.

6 medium potatoes
6 Strips bacon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/4 cup vinegar
1/4 cup sugar
2 eggs, hard-boiled and sliced
1/2 cup miracle whip (or salad dressing)
Salt

Peel and boil potatoes until desired tenderness. Fry bacon and dice. In a large mixing bowl combine, potatoes, bacon, onion, celery, and bell pepper. In a separate bowl mix together vinegar and sugar; pour over potato mixture. Add eggs and stir until combined. Add miracle whip or salad dressing and mix together. Salt to taste.

1 (8 ounce) package seashell macaroni, cooked according to package
1 (10 ounce) package frozen peas, cooked
1/2 cup green onions, sliced
3/4 cup celery, diced
1/2 cup green pepper, diced
1 cup cheddar cheese, diced
3 eggs, hard-boiled
3/4 cup salad dressing or mayonnaise
1/4 cup hot dog relish
1 teaspoon salt
1/4 teaspoon celery salt

In mixing bowl, combine macaroni, drained peas, green onions, celery, green pepper, cheese and sliced eggs. Combine remaining ingredients and add to salad. Toss until evenly blended. Chill. Makes 9-12 servings.