1 1/2 lb hamburger, browned.

add:

1 quart whole tomatoes
1 medium  chopped onion
1 can kidney beans
1 can corn
1 large can tomato sauce
1 envelope taco seasoning

Put all in large pan and simmer for about 1 hour, stirring often.  It sticks easily.

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1 1/2 – 2 lb. stew meat, cut into 1-inch pieces
8 carrots, cut in slices
6 medium potatoes, cut up
4 stalks of celery, cut up
1 T sugar
1 1/2 T salt
1/2 tsp pepper
1 can tomato soup
1 can cream of mushroom soup
2 cans water
2 medium onions, chopped

Put in 4-quart casserole dish or roaster. Cover and bake at 300 degrees for 3 1/2 to 4 hours.

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3 cups chicken broth
1 cup water
1 tsp. salt
1 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.

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3-4 chicken breasts or thighs
2 quarts water
5 bouillon cubes
2/3 cup diced celery
1 carrot, shredded
minced onions
1 cup rice
1 can evaporated milk
2 1/2 cups white sauce mix (below)

Boil chicken pieces in water until done. Remove chicken, cool and cut into pieces. Add bouillon to water and stir. Add celery and carrots and bring to boil. Add onion and rice; continue a low boil until rice is tender. On low heat, add evaporated milk and white sauce mix. Stir with a whisk. stir until thick on low heat. Add chicken and serve.

Printable Version (Soup, Mix and Sauce)

White Sauce Mix:

2 cups instant non-fat dry milk
2 tsp salt
1 cup flour
1 cup butter or margarine

In large bowl, combine all ingredients and mix with pastry blender until it resembles fine crumbs. Store in an airtight container in refrigerator.  Use within 2 months.

Basic White Sauce:

1/2 cup white sauce mix
1 cup water – cool
pepper, herbs and spices as desired

In small saucepan combine mix and water. cook over low heat until smooth, stirring constantly. Makes about 1 1/2 cups sauce.

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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.

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1 lb. hamburger
1  medium onion, chopped
1 can tomato soup
1 can corn, undrained
1 can pinto beans in chili sauce
1 can Rotel tomatoes
1 envelope taco seasoning
1 cup water
Crushed tortilla chips and shredded jack cheese

In large pan cook beef and onion, drain fat. Stir in everything but chips and cheese.  Simmer uncovered for 45 minutes.  Serve with chips and cheese.

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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.

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3 cups mixed beans
8 cups water
4 (10 oz) cans chicken broth, undiluted
1 tsp garlic powder
1/2 tsp pepper
2 cups diced cooked ham
1 large onion
3 T lemon juice
2 (16 oz) cans whole tomatoes, undrained, coarsely chopped
1 (4 oz) can chopped green chilies, undrained

Wash and sort the beans and place in crock pot. Cover with water and soak overnight. Drain well. Return beans to crock pot and add the rest of the ingredients, cover. Cook for 4-6 hours.

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1 to 1 1/2 lb hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 T minced parsley
3/4 cup celery, diced
1 tsp sugar
2 cups canned tomatoes
2 medium onions, chopped
1 large bay leaf, crushed
1 small garlic button, chopped
1 tsp Worcestershire sauce
1 1/2 quart water
3 1/2 tsp salt
1/4 cup raw rice or barley
1/8 tsp pepper

Brown hamburger. Add remaining ingredients in large kettle, including water, and bring to a boil. Simmer several hours with lid on. Serves 6-8.

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