| Category | Title | Author | Ingredients | Directions | Notes |
| SOUPS | Baked Potato Soup | Karie Apel | 1 can chicken broth
½ can water 1 T. instant minced onion 5 T. butter 5 T. flour ½ t. salt 2 c. half & half 1/8 t. oregano 1/8 t. parsley ½ t. pepper 4 c. cubed potatoes with skin | Mix broth, water, onion, oregano, and parsley to boil and simmer for 5 minutes; melt butter and stir in flour, salt, and pepper, add half and half and cook until bubbly. Add potatoes and cook until potatoes are done. (Cook very slow!)
Top with grated cheese, green onion, and bacon. | This is my very favorite soup!
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| Baked Potato Soup | Michelle Montgomery | 12 slices bacon
2/3 c. butter 2/3 c. flour 7 c. milk 4 large baked potatoes, peeled and cubed 4 green onions, chopped 1 1/4 c. shredded cheddar cheese 1 c. sour cream 1 t. salt and pepper | Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue coking, stirring frequently, until cheese is melted. | ||
| Broccoli Cheese Soup | Kristi Herd | 16 oz. pkg. broccoli cuts
small onion, chopped 1 can chicken broth 2 cans Cream of Mushroom soup large can milnot 2 lb. velveeta cheese salt & pepper, to taste | Cook broccoli and onion according to package directions. Use a potato masher to mash broccoli into fine pieces. Do not drain.
Add remaining ingredients and cook over low heat until soup is hot and cheese is melted. Do not boil. | ||
| Cheesy Potato Soup | Suzi Rosenhamer | 1 pkg. Knorr’s Spring Vegetable Soup mix, dry
3 c. cubed potatoes 2 c. water salt and pepper; to taste | Bring all ingredients to a boil; cover; simmer for 20-25 minutes or until potatoes are fork tender.
When potatoes are done add enough milk to fill the pan half full and return to boil. In separate bowl, add 3 T. flour to 1 c. milk and mix til flour is smooth and add to the pan mixing until it begins to thicken. Turn heat to low and add 8 oz. Velveeta; stirring occasionally until cheese is melted. | ||
| Chicken And Green Chile Soup | Kristi Herd | 3-4 chicken breasts, cooked and cubed
1 can chicken broth (may need more) 2 cans green chilies, chopped onion, diced 3 fresh tomatoes, diced (I use can diced tomatoes) 1 can shoe peg corn salt/pepper 1/2 c. half & half Garnish: Fritos, cheddar cheese, sour cream | Combine in saucepan all ingredients, except cream and cook for 3 hours. Add half & half. Bring to a boil. Serve with Fritos. Top with cheddar cheese and sour cream. | ||
| Chicken Corn Soup | Tiffany Holden | 1 3-4 lb. Chicken
3 quarts cold water 2 t salt 2 cups uncooked noodles 1 20-oz can white shoepeg corn, undrained 2 tablespoons chopped parsley 1/8 t pepper 2 hard-boiled eggs, chopped | Cook chicken slowly in the water and salt until tender. Remove and reserve broth. Remove meat from bone and chop fine. Add the noodles to simmering broth and cook until soft. Add corn, chicken and parsley. Season with salt and pepper to taste. Simmer for several minutes. Add the chopped eggs before serving. Can be refrigerated and reheated.
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| Chili | Tiffany Holden | 1 ½ lb. ground sirloin
Brown with onion and drain Add: 1 can chopped green chilies 1 can Old El Paso Enchilada sauce (not red) 3 cans stewed tomatoes with Mexican recipe 1 T vinegar 1 can pinto beans 1 teaspoon salt 1 ½ tablesoon chili powder 1 tablespoon cumin ½ handful chooped parsley 1 teaspoon garlic salt, powder or clove 1 bay leaf | Cook in crockpot 2-3 hours.
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| Chili Soup | Robyn Stapleton | 1 lb. ground beef, browned & drained
5 c. water 2 (15 ½ oz.) cans Mexi-style stewed tomatoes 1 can black beans, rinse & drain 1 can whole kernel corn, drain 1 can (15 oz.) tomato sauce 1 can pinto beans, drain 1 can green beans, drain 1 pkg. chili seasoning 1 lg. onion, chopped 1 green pepper, chopped | Combine all in stew pot; simmer. Serve with cheese. | ||
| Dinner Chowder | Kathi Morrison | ½ pound hamburger meat
1 green pepper, chopped 1 11-ounce can nacho cheese soup or cheddar cheese soup 1 ¼ cups milk ½ cup frozen corn 1 medium tomato - chopped 1 tsp dried minced onion | Brown hamburger meat with chopped green pepper until no pink remains in meat. Drain fat.
Stir in rest of ingredients. Cook, covered, on high for 7-10 minutes. | Prep Time: 5 minutes
Cook Time: 15-20 minutes Yield: 3-4 servings Serve with cornbread | |
| Elephant Stew | Suzi Rosenhamer | 1 medium elephant
Flour (for gravy) Salt and pepper 2 rabbits (optional) | Cut elephant into small bite sized pieces. This takes one month if both husband and wife work together. Cook meat outdoors for about 4 weeks. Stir occasionally. Keep the fire going.
During the last day of the fourth week, make about 495 gallons of brown gravy. Pour over meat and stir thoroughly. Serves 3,500 people. If more people are expected, add the rabbits. But remember...most people don't like to find hare in their stew!! | ||
| Enchilada Soup | Kathi Morrison | ½ pound lean ground beef
½ cup diced red bell pepper 1 garlic clove, pressed 2 cans (10-ounces each) enchilada sauce ¼ cup all-purpose flour 1 can (15-ounces) black beans, drained and rinsed 2 cans (14-14 ½ ounces each) beef broth 2 cups water 1 cup thinly sliced zucchini ¼ cup fresh cilantro 1 lime Grated Monterrey Jack cheese | Cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles.
Dice bell pepper. Add pepper and garlic to meat. Cook and stir 2 minutes. Add enchilada sauce, flour, beans, broth and water. Bring to a boil; reduce heat to a simmer. Meanwhile, thinly slice zucchini and cut into quarters. Snip cilantro and squeeze juice from lime. Add zucchini to soup and simmer, uncovered, 2-3 minutes. Remove from heat; stir in cilantro and 2 TBSP lime juice. Ladle soup into bowls and top with grated Monterrey Jack. | Prep Time: 10 minutes
Cook Time: approximately 20 minutes Yield: 8 servings Serve with toasted Cheese Quesadillas | |
| Green Chili Stew | Charlotte Apel | 2 pounds lean beef or pork loin
med. onion, chopped 1 garlic clove 2 T. oil 1 c. green chilies, diced 3 c. meat stock 1 large can tomatoes salt and pepper 2 cans pinto beans w/ jalepeno peppers 1 t. oregano 1 t. cayenne pepper 1 t. cumin | Boil 2 pounds of meat until tender. Remove from stock and cool. Reserve stock. Cook medium onion and garlic in oil til onion is transparent. Add green chilies, chopped meat, 3 cups of meat stock, can of tomatoes and salt and pepper. Simmer for 30 minutes or longer, may need to add more meat stock. Add beans, oregano, cayenne pepper, cumin and let simmer til ready to serve. | Serve over doritos. Can be frozen. Better the longer it cooks. Excellent as leftovers. | |
| Hearty Potato Soup | Maleah Rowe | 6 med. potatoes, peeled and cubed
6 carrots, diced 2 celery stalks, diced 1 onion, chopped 6 tbs. butter or margarine 6 tbs all purpose flour 1tsp. salt 1/2 tsp. pepper 1 1/2 cups milk. | In a large kettle, cootk potatoes, carrots and celery in walter until tender, about 20:00. Drain, reserving liquid and setting vegatables aside. In the same kettle, saute' onion in butter until soft. Stir in flour, salt and pepper; gradually adding milk, stirring constantly until thickened. Gently stir in cooked veatables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
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| Minestrone Soup | Kristi Herd | 1 lb. hamburger
1 c. onion, chopped 1 c. diced potatoes 1 c. carrots, sliced 1/2 c. celery, sliced 32 oz. diced tomatoes 2 bay leaves 1/2 t. thyme 1 t. salt 1/4 t. basil 1/8 t. pepper 1 qt. water 1/2 c. white rice Garnish: grated cheddar cheese | Brown hamburger meat; drain. Put in stew pot. Add vegetables and spices to meat. Add water. Cover and simmer until vegetables are tender. Add rice 30 minutes before serving. Serve with grated cheese on top. | ||
| Monkey Stew | Renee Bauman | 2 pounds lean stew meat
5-6 carrots, sliced 4-5 celery, sliced 2 baking potatoes, cubed Cabbage, chopped - however much you like 1 large can whole tomatoes Salt & Pepper | Cook stew meat in a large pot, searing meat to hold in flavor. Add enough water to fill pot up halfway. Add carrots and celery. Add juice from tomato can and squeeze several tomatoes to add their juice and chop them and add too. Cook this on low 1 1/2 hours. Add potatoes and cabbage and cook 40 minutes more. Salt and pepper to taste. | It is called Monkey Stew because when we were little my brother would tease me and tell me we were eating monkey meat! | |
| Quick And Easy Soup Casserole | Barbara Holden | 1 Lg can chunk style soup/heat and serve
1 box Jiffy biscuit or cornbread mix | Empty soup of your choice, undiluted, into 9X9X2 dish. Prepare mix according to package and spread evenly over top. Bake at 375 for 18-20 minutes. | Easily done in toaster oven as well. | |
| Southwestern Turkey Chili | Kathi Morrison | 10 ounces lean ground turkey, crumbled
1 TBSP all-purpose flour 1 TBSP olive oil 1 (28-ounce) can whole tomatoes 2 (14 ½-ounce) can spicy black beans ¼ cup tomato paste Sour cream for garnish Chopped fresh cilantro for garnish Chopped red onion for garnish . | In a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread. | Prep Time: 5 minutes
Cook Time: 20 minutes Yield: 4 servings Serve with Southwestern Corn Bread | |
| Spicy Chicken Soup | Robyn Stapleton | 3 lb. chicken
3 cans chicken broth 2 cans Rotel 16 oz. frozen kernel corn 1 lg. onion, chopped 4 garlic cloves, pressed 1 t. oregano | Boil, simmer for 2 hours. | ||
| Spicy Chicken Tortilla Soup | Barbara Holden | 1 can (15oz) diced tomatoes
1 1/2 t chili powder 1 1/2 t ground cumin 1/4 t pepper 2 t Worcestershire sauce 1/2 t hot-pepper sauce 2 t olive oil 1 lb boneless, skinless chicken breasts/cut into 1" pieces 1 med onion, chopped 1-2 jalapeno chili peppers 2 cloves garlic, minced 2 cans (14 1/2 oz) chicken broth 1/4 c all purpose flour 1/2 c water 1/3 c sour cream 1/3 chopped cilantro 4 oz tortilla chips, crushed | Blend tomatoes (with juice), chili powder, cumin, pepper, Worcestshire sauce and hot pepper sauce. Warm oil in pot over medium-high heat. When hot, cook chicken, onion, jalapeno pepper and garlic until chicken is no longer pink and onion is soft. Reduce heat to low, add tomato mixture and broth, and simmer, uncovered, 15 minutes. In another bowl, whisk flour and water until smooth. Add to soup and keep soup to just barely boiling. Simmer 5 minutes. Add sour cream and stir until well blended. Stir in cilantro, garnish with chips and serve hot. | ||
| Taco Soup | Jill Porter | 1 lb. ground beef, cooked and drained
1 small onion, cooked with beef 1 tsp. salt 1 tsp. pepper 1 15 oz. can pinto beans - rinsed and drained 1 16 oz. can black beans - rinsed and drained 1 15 oz. can kidney beans - rinsed and drained 1 can Rotel 2 cans stewed tomatoes 1 can corn or hominy - drained 1 pkg. taco seasoning 1 pkg. dry Ranch dressing mix 2 cups water | In large pot, mix all ingredients. Bring to boil and
reduce heat and simmer for 30 min. Top with shredded cheese and serve with cornbread or tortilla chips. | ||
| Tortilla Soup | Renee Bauman | 1 envelope Lipton noodle soup with chicken broth
2 1/2 c. water 1 can diced tomatoes 1 can ranch style pinto beans 1 med. onion, chopped 1 small can chopped green chilies 1 c. cooked diced chicken 1 chopped zucchini 1 chopped yellow squash 1/2 t. cumin dash of Tabasco sauce Monterrey Jack and cheddar cheese, grated Tortilla chips | Mix all ingredients together and heat through; about 8 minutes. Pour soup mixture over desired amount of chips and cheese. | ||
| Wash Day Soup | Robyn Stapleton | 1 lb. hamburger, brown
1 head (med.) cabbage, shredded 1 med. onion, chopped 1 med. green pepper, chopped 5-6 med. ripe tomatoes, sliced Whole pod okra-small to medium 1 stick margarine Salt/pepper | Brown hamburger in large deep kettle, do not drain. Shred ½ cabbage head; put on top of ground beef. Add layer of ½ onion; chopped. ½ green pepper; chopped. 3 tomatoes and salt and pepper. Repeat layers. Add okra to cover top. Cut up 1 stick margarine and place on top. Salt and pepper. Cover and cook on stove top on very low heat until okra is tender about 2 hours.
Serve with cornbread. | ||
| White Chicken Chili | Maleah Rowe | 3 cans Great Northern Beans, rinse and drain
2 1/2 c cooked chopped rotisseri chicken 1 cup chopped onion 2 med. sweet peppers chopped 2 tbs. minced garlic 2 tsp. cumin 1/2 tsp salt 1/2 tsp. oregano 3 1/2 cups chicken broth | Place all in crockpot on low setting for 8-10 hours or 4-6 on high. Add shredded chees and eat with tortilla chips.
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| White Chili | Dawn Hubbard | 2 ½ cups water
1 teaspoon lemon pepper 1 teaspoon cumin powder 1 clove garlic 1 cup chopped onion 4 chopped chicken breasts fully cooked 2 (9oz) packages frozen shoepeg white corn 2 (4oz) cans diced green chiles (undrained) 2 (15oz) cans white or northern beans (undrained) | Add all ingredients and heat on low until warm.
| (2 grams fat per serving)
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