Minestrone

MINESTRONE

Ingredients:

1 lb. Italian bulk sausage

2-3 stalks celery, diced

2-3 carrots, sliced

2 onions, chopped

2 cloves garlic

1 28oz. can tomatoes

2 8oz. cans tomato sauce

2 Tbsp parsley flakes

1 Bay leaf

1 tsp basil

1/2 tsp oregano

2 14 1/2oz. cans beef broth

1 tsp salt

1/4 tsp pepper

2 small zucchini, sliced

2 cups cabbage, finely shredded

1 can Great Northern beans

1 cup Macaroni, uncooked

Directions:

1. Brown 1 lb of Italian bulk sausage. Drain and place in large pan with 3 cups water. Boil for 8 minutes.

2. Add celery, carrots, onions, garlic, tomatoes, parsley, bay leaf, basil, oregano, beef broth, salt and pepper.

3. Simmer at least one hour (or as much as 6 hours).

4. Add zucchini, cabbage, beans and uncooked macaroni.

5. Simmer 1/2 hour or until macaroni is cooked.

6. Serve with parmesan cheese.

Serves 10-12 people. (This freezes well).

Corn Chowder

CORN CHOWDER

Ingredients:

1/4 lb bacon cut into 1/2-inch pieces
2 medium potatoes, diced
1 can whole kernel corn
1/4 cup bacon drippings
2 Tbsp butter
1 small onion, diced
2 cups milk
1/3 cup milk
1/3 cup flour
salt and pepper




Directions:

1. Cook bacon until brown.
2. Drain off fat and set aside.
3. Drain liquid from corn into large sauce pan.
4. Add potatoes and onion, and simmer until tender.
5. Add bacon drippings, butter, corn, and 2 cups milk.
6. Beat 1/3 cup milk with flour with whisk until smooth.
7. Stir into soup and simmer until thickened.
8. Salt and pepper to taste.
9. Add bacon pieces.

French Onion Soup

FRENCH ONION SOUP

Ingredients:

8 cups sliced yellow onions
4 cans Swanson's beef broth
1/2 cube butter
1 can water











Directions:

1. On medium heat, saute onions in butter until transparent and golden.
2. Add broth and water.
3. Cover and simmer on low for 3 hours, adding water as necessary.
4. Dish into over-safe bowls.
5. Top with french bread cut into cubes.
6. Sprinkle with grated swiss cheese.
7. Broil in oven until cheese is bubbly.

Serves 4 people.

Quick Chili

QUICK CHILI

Ingredients:

2 lbs lean ground beef
1 cup onion, chopped
1 tsp salt
2 cans (28 oz) tomatoes, peeled and diced
1/2 tsp pepper
1/2 cup salsa
2 cans (30 oz) Hunt's Chili beans
1 can (15 oz) Kidney beans

Directions:

1. Brown meat and onion.
2. Season with salt, garlic salt, and pepper.
3. Add remaining ingredients and simmer on low heat to blend flavors.
4. Can eat immediately, or let simmer longer.

Cheese Soup

CHEESE SOUP

Ingredients:

1 1/2 squares butter
1/2 cup flour
8 oz cheez whiz
6 cups water
4 chicke boullion cubes
2 cups chopped vegetables (broccoli, cauliflower, potatoes)
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

Directions:

1. In large pan, combine water, cubes, vegetables, onion and celery until tender.
2. Melt 1 1/2 squares butter or margarine. Add 1/2 cup flour and blend until smooth. Add to first mixture.
3. Stir in 8 oz of cheez whiz.

Serves 4-6 people.

Gazpacho

GAZPACHO

Ingredients:

4 large tomatoes, peeled & chopped (2 1/2 cups)
1 small cucumber, chopped (1 cup)
1 medium green pepper, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
1 clove garlic, minced
1 13 3/4 oz can chicken broth (Swanson's)
2 Tbsp lemon juice
1 Tbsp cooking oil
1 tsp sugar
1 tsp salt
1/4 tsp pepper
Dash bottled hot pepper sauce

Directions:

1. In a large bowl, combine chopped tomatoes, cucumber, green pepper, celery, onion and garlic.
2. Stir in chicken broth, lemon juice, oil, sugar, salt, pepper and hot pepper sauce.
3. Cover; chill thoroughly.
4. Note: For a smoother soup, combine all ingredients as directed above. Place half the mixture at a time in blender container (or 1/3 at a time in food processor).
5. Cover and blend until smooth.
6. Chill and serve as above.
7. Garnish with thin cucumber slices and sprinkle with paprika.

Serves 8-10 people.

Taco Soup

TACO SOUP

Ingredients:

2 cups refried beans
2 cups chicken broth
1 lb. hamburger
chili powder
1 cup stewed tomato puree
avacado
1/4 cup sour cream
salsa
salt
garlic




Directions:

1. Brown hamburger meat.
2. Combine ingredients and let simmer.
3. Add tortilla chips and cheese.

Vegetable Chowder

VEGETABLE CHOWDER

Ingredients:

1 Tbsp corn oil
1 medium onion (sliced)
1/2 cup thinly sliced celery
1 clove garlic (minced)
2 cups chicken broth
1 16 oz. can tomatoes, undrained and chopped
1 cup sliced carrots
1 tsp basil
1/4 tsp black pepper
1 20 oz. can garbanzo beans, undrained
1 12 oz. can whole kernel corn, undrained
1/4 lb. zucchini, sliced (1 cup)--or green beans, undrained




Directions:

1. Heat oil over medium heat in 5 quart pan.
2. Add onion, celery and garlic.
3. Cook until tender.
4. Add broth, tomatoes, basil and pepper.
5. Cook about 25 minutes or until carrots are tender-crisp.
6. Add garbanzo beans, corn & zucchini.
7. Let simmer for 15-20 minutes.
8. Serves 8 people (1 cup/person)