Minestrone

I'm too lazy to type it all out again.....

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Home Ec Soup

Ingredients:
1 lb ground hamburger, browned and drained
salt and pepper, to taste
1/2 pkg mixed vegetables
1 cup water
1 can tomato soup
1/4 tsp. celery salt
1 beef bouillon cube
1/4 tsp. garlic salt

Directions:
Brown the ground beef in a large skillet and add salt and pepper, to taste. Meanwhile, cook the vegetables in the water until they are heated. Add the vegetables to the ground beef and add the tomato soup, celery salt, beef bouillon, and garlic salt. Continue cooking until the bouillon cube is dissolved. Serve hot.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Corn Chowder

Ingredients:
4 medium potatoes, diced
2 large carrots, diced
1/2 large onion, diced
1 can corn (with the juice)
1/2 can evaporated milk
1 + 1/2 cups diced ham or 4-8 slices of bacon, chopped
salt and pepper, to taste
melted butter, to taste

Directions:
In a large pot, combine the potatoes, carrots, and onion and cover with water. Boil till the vegetables are tender. Add the can of corn and evaporated milk and heat until just before boiling. Add the ham, salt and pepper, and melted butter. Heat and serve warm.

Tips: If the soup thick, add more milk or water.

Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner

Clam Chowder

Ingredients:
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme

Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.

Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner

Chicken Noodle Soup

Ingredients:
egg noodles
1 can canned chicken (the juice and the chicken)
1 chicken bouillon (can add another if it needs more flavor)
frozen peas
baby carrots
salt and pepper, to taste
celery salt, to taste

Directions:
Add the desired amount of egg noodles in a large pot and cook according to the directions on the bag. Once the noodles are cooked, add the carrots, chicken and the chicken bouillon. Stir until the chicken bouillon is dissolved. Then add the frozen peas, salt, pepper, and celery salt. Heat till the peas are done and serve warm.

Tip: You can cook the noodles in chicken broth, just dont add the chicken bouillon later.

Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Mom

Corned Beef and Cabbage

Ingredients:

1 can Corned Beef

1 medium onion, diced

3-4 cans beef broth

1/2 head of Cabbage

1/2 package of baby carrots, cooked

Salt and Pepper

Butter

Directions:
In a large pot, combine the onion, butter, and pepper. Saute until the onion is tender. Add the corned beef, beef broth, and cabbage. Heat over med until heated through and serve hot.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom