POTATOE SOUP

4 LBS POTATOES (DICES 1”CUBES)
1 CAN CREAM OF CHICKEN SOUP
1 CAN CREAM OF CELERY SOUP
2 CANS CHICKEN BROTH
4 OZ PEPPER JACK CHEESE
8 OZ SOUR CREAM

COOK CUBED POTATOES IN BROTH UNTIL TENDER. ADD SOUPS, SOUR CREAM & GRATED CHEESE
THIS IS EASY & VERY GOOD – THE PEPPER JACK CHEESE GIVES THE SOUP A “BITE”
RECIPE FROM CHRISTENE EASTON (BRITTANY’S MOM)

Recipe Donated By: Shirley Hester

CHEDDAR CHEESE SOUP

COMBINE IN A SAUCEPAN:
1 CUP DICED POTATOES,
1 CUP DICED CELERY,
½ CUP CHOPPED ONION,
2 TBLS CHICKEN BOUILLON AND A DASH OF SALT & PEPPER.
BARELY COVER W/WATER & COOK UNTIL TENDER.

IN ANOTHER SAUCEPAN:
MELT ¼ CUP MARG, ADD 1/3 CUP FLOUR. STIR IN 3-4 CUPS MILK & COOK UNTIL THICK.
ADD 1 -2 CUP MEDIUM CHEDDAR CHEESE (SLOWLY) AND STIR UNTIL CHEESE IS MELTED.
WHEN VEGETABLES ARE TENDER, ADD THEM TO THE LIQUID AND SEASON TO TASTE.
DO NOT OVERCOOK.

THIS SOUP IS SCRUMPTIOUS! IT IS ONE OF MY FAVORITES.
RECIPE FROM CHRISTENE EASTON (BRITTANY’S MOM)

Recipe Donated By: Shirley Hester

Crockpot Beef Stew

1 lb of stew meat chunks. (Look for the leanest you can find.)
1 1/2 qt water (My crock pot will not hold that much water plus all the ingredients. I add the ingredients then fill with water to about an inch from the top of the crock pot.)
1 can diced tomatoes in sauce
1 can chopped tomatoes with jalapeno peppers (This is too spicy for my family. I only use 1/2 can and save the other half for people to add who like spicy food. I substitute one can more of plain diced Tomatoes)
Salt and pepper to taste (Go easy on the salt you can always add more as the stew is almost finished.)
Pinch of basil and a sprinkle of garlic powder

Choice of can or fresh vegetables (I use one can corn drained, fresh carrots and potatoes.)

2 handfuls of macaroni at the last 10 minutes (cook until done in the stew.)

Put the first 7 lines in big stock pot or crock pot and cook until the meat is tender. I start it in the morning in my crock pot and let it cook all day on low.

I add the veggies about three or four hours before I want to serve dinner.



Recipe Donated By: Donna Vigil

Broccoli and Cheese Soup

4 TBS butter
1 Cup Chopped Onion
1/2 cup flour
4 cups chicken broth
4 cups milk
16 oz. frozen chopped broccoli (I have used fresh)
2 cups peeled, diced potatoes
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon worcestshire sauce

Directions:
Melt butter in large pot.
Add onion and cook until tender.
Add flour: stir until blended.
Gradually stir in broth.

Heat until slightly thickened. Add milk, broccoli and potatoes.

Cook on low heat until potatoes and broccoli are tender. Stir in cheese and seasonings. Enjoy!!

Recipe By: Tycie Hurst Doyle
Donated By: Peggy Poss

Corn Chowder

1 Pack of Bacon
5-7 Potatoes - depending on the size
Onion (I only use half, again depending on the size)
1 Can if Cream of Chicken Soup
1 Cup of Sour cream
1¼ cup of milk
2 cans of corn, undrained

cook bacon. You can cut it into chunks to cook it or cook the whole strip and break it into pieces after its cooked. Either way, it's the same.

Take the bacon out of the pan and cook the onion (diced) and potatoes (diced) in the bacon grease for about 15 - 20 minutes on medium heat.

While the onion and potato are cooking, mix the cream of chx soup, sour cream, and milk in your crock pot. I like to whisk it to make sure there are no lumps. When its all mixed in add your corn - with juice - and mix that together.

When the potatoes and onion are done cooking (it doesn't have to be cooked all the way through, because it will finish cooking in the crock pot) add the bacon back to the pan. Then add the onion, potatoes and bacon from the pan (don't drain) to the mixture in the crock pot.

Cook on low in the crock pot for AT LEAST 2-4 hours.

Recipe Donated By: Tycie Hurst Doyle