Recipes from Home
Contributor: Lori Ann Sibbett2002 Cowley Cookbook 3 cups chicken broth1 cup water1 tsp. salt1 chopped onion (green) Boil all ingredients. Stir in one well-beaten egg. Make sure you stir in the same direction until the egg is white and stringy. Printable Version
Contributor: Sherrie Monk2002 Cowley Cookbook 3-4 chicken breasts or thighs2 quarts water5 bouillon cubes2/3 cup diced celery1 carrot, shreddedminced onions1 cup rice1 can evaporated milk2 1/2 cups white sauce mix (below) Boil chicken pieces in water until done. Remove chicken, cool and cut into pieces. …
Contributor: LeRose Peterson
2002 Cowley Cookbook
Cook until done:
6-8 potatoes, cubed
2 onions
carrots and celery (to taste)
Drain.
1/2 stick of butter or margarine
1 can cream of chicken soup
2 cups milk
1 carton sour cream with chives
1 tsp salt
pepper
4 strips bacon, cooked and crumbled
Put bacon, butter, milk, sour cream, salt and pepper into crock pot. Mix. Add vegetables. Cook on high about 2 hours and then on low until time to serve.
Contributor: Sally Wilson 2002 Cowley Cookbook Slip skins off tomatoes (mash up) Saute onion and celery Add 1 can tomato soup and non-dairy creamer (make a paste of 2 T creamer and 1 T hot water). Heat soup on low or it will curdle. If …
Contributor: Debbie Fowler2002 Cowley Cookbook 1 lb. hamburger1 medium onion, chopped1 can tomato soup1 can corn, undrained1 can pinto beans in chili sauce1 can Rotel tomatoes1 envelope taco seasoning1 cup waterCrushed tortilla chips and shredded jack cheese In large pan cook beef and onion, drain …
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/2 cup coarsely chopped onion
1/2 cup butter or margarine, melted
1 (17 oz) can cream-style corn
1/2 cup half and half
1 cup chopped cook ham
1/8 tsp salt
1/8 tsp pepper
Saute’ onion in butter in a Dutch oven until tender. Add remaining ingredients; cook over low heat until heated (do not boil). Yields 4 cups.
Microwave directions: Combine onion and butter in a 2-quart casserole; cover with heavy duty plastic wrap and microwave on high for 2 minutes or until onion is tender. Add remaining ingredients. Microwave on HIGH for 4-5 minutes or until thoroughly heated.
Contributor: Jolene Lynn2002 Cowley Cookbook 3 cups mixed beans8 cups water4 (10 oz) cans chicken broth, undiluted1 tsp garlic powder1/2 tsp pepper2 cups diced cooked ham1 large onion3 T lemon juice2 (16 oz) cans whole tomatoes, undrained, coarsely chopped1 (4 oz) can chopped green chilies, …
Contributor: Ann Bridges2002 Cowley Cookbook 1 to 1 1/2 lb hamburger2 cups cubed potatoes3 medium carrots, diced2 T minced parsley3/4 cup celery, diced1 tsp sugar2 cups canned tomatoes2 medium onions, chopped1 large bay leaf, crushed1 small garlic button, chopped1 tsp Worcestershire sauce1 1/2 quart water3 …
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup flour
1/2 lb processed American cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same pan, saute’ onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt the remaining butte.r Add flour; cook and stir for 2 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove form heat; blend in sour cream.
Yields 8 servings (2 1/4 quarts)
Contributor: Debbie Fowler2002 Cowley Cookbook 4 medium baking potatoes3/4 cup chopped onion1/2 cup butter or margarine1/2 cup flour1/2 tsp dried basil1/2 tsp seasoned salt1/4 tsp celery salt1/4 tsp garlic powder1/4 tsp onion salt1/4 tsp pepper1/4 tsp rubbed sage1/4 tsp dried thyme4 1/2 cups chicken broth6 …