Clam Chowder

2 cans Clams
1 cup onion chopped fine
1 cup celery  chopped fine
2 cups potatoes finely cubed


Drain clams add juice to vegetables, and enough water to cover the vegetables.
simmer covered until tender add clams and white sauce.

White Sauce

3/4 cup Butter

3/4 cup Flour

1 quart Half and Half

1 1/2 teaspoons Salt

Dash of Pepper

1/2 teaspoon Sugar 

Melt butter in large sauce pan add flour and mix together.

 Add half and half a little at a time stirring constantly, until rich and creamy with no lumps.

Add salt, pepper and sugar stir until blended.  Remove from heat. Add clams, stir in white sauce a little at a time while on medium heat. Great served with oyster crackers.

Quick Beef Soup

 

1 onion chopped

2 cloves of garlic minced

1 1/2 lbs. lean ground beef

1 can (28 oz.) whole peeled tomatoes with juice

6 cups water

6 beef bouillon cubes

1/4 tsp pepper

1/2 cup uncooked orzo

1 1/2 cups frozen peas, carrots, and corn blended vegetables

 

Brown meat with onion and garlic, in a large sauce pan, stirring and chopping with a spoon to separate meat. Blend tomatoes and juice until smooth, add to meat. Add water bouillon cubes and bring to a boil, stirring occasionally, and boil 20 minutes. Add frozen vegetables and orzo, simmer for 15 minute and serve.

 



Beef and Barley soup

1 piece of beef (round stake is good)

Onion
Celery
Water
Mushrooms
2 packages mixed frozen vegetables (Broccoli Cauliflower and Carrots)
Beef Bouillon, Garlic Salt, Bon Appétit, Salt, and Pepper to taste.  
Barley

Brown meat and onion, add celery, and Salt, Pepper, Garlic Salt, and Bon Appétit. Add water let come to a boil add mushrooms bouillon and vegetables and Barley. Cook for about 45 min. if you like thick soup melt ¼ cup butter in a pan and add ¼ cup flour. Mix well and add to boiling soup stirring constantly until thick.  

The amount of the water depends on the amount of meat and how much soup you want.

Easy Peasy Chili!

Ok, so I don't have any food in the house and I had to try to come up with something for dinner tonight. This is what I came up with and it was TASTY!

Easy Peasy Chili

1 can Pinto Beans
1 can Black Beans
1 can Petite Diced Tomatoes
1 can Green Enchilada Sauce
1 c. beef broth
1 Tbsp. Chili Powder
1 tsp. Garlic Salt
Onion Flakes (depends on how oniony you want it, I did a couple shakes)
1/2 tsp. Cayenne Pepper
1/2 tsp. Cumin
Salt and Pepper to taste

In a large pot combine all ingredients, bring to a slight boil and then bring it down to low heat. Cover and let simmer until heated through. (I let it simmer for about 45 minutes to an hour just because Greg wasn't home yet.)

Serve with cheese and sour cream. I made rolls to go with it but Greg said it was really good with chips crushed into it as well.

Serves 4

**I didn't have any ground beef but I would recommend adding a pound of ground beef to the recipe. I would season the beef with all of the seasonings and then add it to all the other ingredients.

ENJOY!

Homemade Noodles

3 cups flour
2 eggs or 4 egg yolks
1 teaspoon salt
7 to 8 tablespoons cold water


Mix flour and salt in medium bowl.
Make a well in the center. Add egg and 4 tablespoons water
Beat until well combined.
Gradually add 3 more tablespoons water, mixing well with hands.
Dough will be stiff; but if it seems too stiff to knead, gradually add more water.
On lightly floured surface, knead dough until smooth and elastic – about 5 minutes. Cover with bowl and let rest 30 minutes.
Divide dough into 4 parts. Keep covered with bowl until ready to roll out.
Roll each part into a 16-by-14 inch rectangle. Dough will be about 1/6 inch thick. Rectangle need not be perfect in shape. Work quickly, as dough will dry out.
Starting with long side, roll loosely, as for jelly roll. With thin, sharp knife, cut roll into 1/8th inch wide strips for broad noodles. Arrange on ungreased cookie sheets. Let dry overnight before cooking.

Cheese and Broccoli Soup

I haven't made this for a long time but here you go Cheryl. Hope it brings back some good memories.

4 Potatoes cut into bite size pieces
2 cups water
2 teaspoons chicken bullion
Cook in a good size pot until potatoes are tender add
1 small bag of cut up frozen Broccoli
bring to a boil. You may add celery salt and onion salt if desired.
in small sauce pan over medium heat
combine
2 Tbs. butter
2 Tbs. flour
when butter is melted and combined with flour add
2 cups Milk stirring constantly until thick
add
1 small block of Velveeta Cheese, cut into cubes, to the mixture
stir until cheese is melted then add mixture to the soup stirring until it is blended. Do not let the sou come to a boil after the cheese sauce is added.
Serve and enjoy!

Cream of Zucchini Soup

3 Cups sliced zucchini
1 Cup water
1tlbs. Season All Salt
½ tsp. Parsley Flakes
1tsp Chicken seasoned stock base
1tlbs. instant minced Onions

In a pan combined all the ingredients, and cook until the zucchini is 

tender.

 Blend in a blender.

In a Pan combine the next ingredients until butter is melted..
2Tabls. Butter
2Tlbs. Flour
1/8 tsp. pepper
¼ tsp. Bon Appetit’
1tsp Chicken seasoned stock base

Gradually add in 
½ Cup Light Cream
1Cup Milk
Simmer until thickened. Stir in zucchini. Mix well.
Eat with crackers.

White Chicken Chili

Ingredients:3 cans navy beans (Don't Drain)4 cloves garlic, minced
½ c. butter
¼ c. flour
¾ c. chicken broth
2 c. half & half
1 tsp. tabasco
1½ tsp. chili powder
1 tsp. cumin
1/4 tsp. salt
½ tsp. pepper
8 oz. can chopped green chilies
2 lbs. boneless skinless chicken breasts, chopped
1½ c. Monterey Jack cheese, shredded
½ c. sour cream

Directions:
Saute garlic in 2 tsp. butter, brown chicken. Add remaining butter & whiskin flour.
Add broth and half & half, stirring constantly. Simmer for 5minutes. Stir in spices and then add everything except for the sour cream.Simmer for 20 minutes. Just before serving add sour cream.

I got this recipe from an old coworker. It is really yummy with tortilla chips!

Crockpot Beefy Taco Bean Soup

2 lbs. rump roast (I use either hamburger or boneless/skinless chicken breasts)
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes (I have also used beef stock which makes it a little less chili-like - but still very tasty!)
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender.

Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like. (I like to top it with sour cream, guacamole, olives and cheese. Then I cut flour tortillas into triangles and fry them up like chips - use that instead of a spoon - DELISH!)

I found this recipe at Cooking Cache.