Vegetable Beef Soup

Another soup creation from Dave that is based loosely on this recipe.

Ingredients

• 1-1½ pounds stew meat


• 2 garlic cloves, pressed


• 8 cups water


• 4 beef bouillon cubes


• 1 envelope dry onion soup mix


• 1 (15 ounce) can tomato sauce


• 1 potato, diced


• 1 medium onion, diced


• 3 stalks celery, chopped


• 1 (16 ounce) package frozen vegetables


• 1 cup elbow macaroni

Directions

1. Brown stew meat in pressed garlic.


2. Mix water, bouillon, soup, sauce, potato, onion, celery and vegetables in large pot and bring to boil.


3. Add noodles and cook until al dente.


4. Add browned stew meat, mix and serve.

Cheesy Ham & Potato Frittata

Breakfast, lunch or dinner, this Kraft recipe is always good.

Ingredients

• ½ cup milk


• 1 pkg.  (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes


• 2 cups chopped ham


• 1 small  onion, chopped (about ½ cup)


• ½ of a medium green pepper, chopped (about ½ cup)


• 5 eggs, lightly beaten

Directions

1. Combine 1¾ cups hot water, milk, Seasoned Potatoes, ham, onion and green pepper in large skillet. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 12 to 15 minutes or until potatoes are tender, stirring occasionally.


2. Stir in Cheese Sauce until well blended.


3. Add eggs; mix well. Reduce heat to low; cover. Cook 15 minutes or until set in center. Let stand 5 minutes before cutting into 5 wedges to serve. 

Cheddar Broccoli Chicken

Another soup can recipe.

Ingredients

• 1 tablespoon vegetable oil


• 4 skinless, boneless chicken breasts


• 1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup or Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup


• 1/3 cup milk


• 2 cups fresh broccoli flowerets or frozen broccoli flowerets


• 4 cups hot mashed potatoes

Directions

1. Heat oil in skillet. Add chicken and cook until browned.


2. Add soup, milk and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve over potatoes.

Grandma Crane's Potato Salad

Ingredients:

• 6 large potatoes, cooked, cooled and sliced


• ½ medium green pepper, diced


• 2 hard boiled eggs, sliced


• 1 small onion, diced


• salt


• pepper


• ½lb bacon


• ½ cup vinegar


• ½ cup water


• ½ cup sugar

Directions:

1. Mix potatoes, peppers, eggs and onion. Salt and pepper to taste.


2. Fry bacon, cut into pieces and add to potato mix.


3. Add sugar, water and vinegar to bacon grease. Cook until sugar dissolves. Mix in a little sugar to thicken if necessary.


4. Mix bacon grease mix into potato mix.

Gulyás

A Hungarian style goulash recipe that Dave came up with.

Ingredients

• vegetable oil


• 2lbs pork or beef shank, shoulder or shin, cubed


• salt


• pepper


• paprika


• 2tbsp butter


• 1 large onion, sliced


• 5 garlic cloves, pressed


• 2 red bell peppers, seeded and diced


• 1 red jalapeño pepper, diced


• 1 potato, pealed and finely sliced


• 2 cup water


• 1 beef bullion cube


• 1tsp thyme


• 1 bay leaf

Directions

1. In a large pot, brown meat in oil. Season with salt, pepper and paprika to taste.


2. Sauté onion, garlic, bell peppers and jalapeño pepper in butter.


3. Add potato, water and bullion cube to meat, bring to boil.


4. Stir in sautéed veggies and thyme.


5. Add bay leaf, cover and reduce heat to low for 2 hours.

Pot Roast

Ingredients

• 2lbs stew meat


• 1 can condensed cream of mushroom soup


• 2 medium russet potatoes pealed and cubed


• 1 pound carrots, pealed and chopped


• ½ onion diced

Directions

1. In large Crockpot  heat all ingredients on low for 6 hours or until meat falls apart and veggies are soft