2 tbs. cooking oil
1 lb. ground beef
1/3 cup chopped green pepper
½ cup chopped onion
¼ cup chopped celery
14oz. canned tomatoes
10 oz. condensed tomato soup
12 oz. kernel corn
¼ tsp. garlic powder
¼ tsp. oregano
1 tsp. salt
¼ tsp. Pepper
1 cup Shredded medium Cheddar cheese
1. Combine oil, ground beef, green pepper, onion and celery in frying pan. Fry until all pink color is gone. Stir to break up meat. Drain and discard fat.
2. Stir tomatoes and soup into meat. Add corn, garlic, oregano, salt and pepper. Simmer slowly for 15 minutes.
3. Add cheese. Stir to distribute through meat. Pour into 2-quart (21) Casserole. Bake uncovered in 350F (18000) oven for 30 minutes until hot and bubbly.
2 – 2 ½ lbs Chicken parts or cut up chicken
Envelope dry onion soup mix
Arrange chicken pieces over foil in roaster. Sprinkle evenly with dry onion soup. Fold foil over top. Cover roaster. Bake in 350F oven for 1 ½ – 2 hours.
Cream of Mushroom Soup
1 pound mushrooms 3 1/2 cups water
1/2 cup butter or margarine 3 chicken-flavour bouillon cubes or envelopes
1 tsp. Lemon juice 1 tsp. salt
1 small onion, sliced 1/4 tsp. pepper
1/3 cup all purpose flour 1 cup heavy or whipping cream
1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.
2. In 4-quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.
3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems; cook until onion is tender.
4. Stir in flour until blended; cook 1 minute, stirring the mixture constantly.
5. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened.
6. Into blender container, ladle half of mixture; cover and at high speed, blend until smooth.
7. Repeat with other half.
8. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.
Maritime Seafood Chowder
(Another name is Atlantic Seafood Chowder as the origins are from the East coast of North America) This was always a big treat growin up.
1 medium onion, chopped 2 cups milk or light cream
2 cups diced potato 2 tsp. Butter (optional)
2 cups liquid (clam liquid and water) ½ tsp. salt
2 cups clams (2 – 5 oz cans) 2 cups other seafood (fish, crab, imitation crab etc.)
1. Sauté the onion over medium heat until tender, but not brown.
2. Add potatoes and 2-cups liquid. Cover and simmer for 10 to 15 minutes or until potatoes are tender.
3. Add clams and other seafood, milk, salt pepper and butter. Heat slowly to serving temperature, but do not boil.
3 cups hot water
1 pound stewing beef Cut into 1-inch chunks
1/2 6-ounce can tomato paste
1 1/2 tsp. sugar
2 medium carrots, sliced
1/2 small head cabbage, shredded
1 medium onion, sliced
1 Tbs. Cider vinegar
1 stalk celery cut into chunks
1/2 cup sour cream
1 bay leaf
3 medium beets
1. 5-quart saucepan or Dutch oven over medium-low heat, add water, beef, carrots, onion, celery, bay leaf, 2 sliced beets and 1 1/2 tsp. Salt.
2. Cover and simmer 2 hours.
3. Shred remaining beet and, with tomato paste, sugar and 1 teaspoon salt, stir into soup.
4. Cover again and simmer 20 minutes.
5. Add cabbage; cook 15 minutes. Stir in vinegar.
6. Serve in large soup plates or wide bowls, each portion garnished with some sour cream.
This recipe also works really well in the crock pot (slow cooker).