Cheese Chowder

Chalyce Siler

3/4 cup finely chopped onions
6 Tbsp butter or margarine
1 cup all-purpose flour
6 cups milk (2% or whole)
2 cans Campbells chicken broth and 2 cans water
3/4 cup finely diced carrots
3/4 cup finely diced celery
Dash each salt and paprika
2 lbs Kraft Old English processed cheese

Cook onion, carrots, and celery in 1 can chicken broth and 1 can water until tender. In a stock pot, melt butter. Blend in flour. Add vegetables with liquid and the other 1 can of chicken broth and water. Bring to a boil, stirring constantly. Add milk, salt and paprika; stir well and bring back to a boil. Reduce heat to low and add cheese. Stir until melted and well blended. Simmer 15 minutes. Serves 6 to 8 (large bowls full)

Portugese Soup

Merrily Hill

2 small onions, chopped 6 tablespoons oil
1 lb. polish sausage (or Kielbasa), sliced 6 cloves garlic, chopped fine
10 cups beef stock (5 cans) 1/4 cup vinegar
1 can kidney beans, undrained 16 ounces ketchup
1 small head green cabbage, cored and chopped 12 red potatoes (quartered

In a large skillet saute onions and garlic in oil. When onions are transparent add sausage slices and brown lightly. In a large stock pot combine all other ingredients. Add sausage/onion mixture to the pot. Bring to a boil, stirring often to keep the bottom of the pot from burning. Reduce heat and simmer for 30-45 minutes, stirring occasionally. Makes one gallon.

Potato Sausage Soup

Lorene Orgill

Ingredients:

1 lb ground Italian sausage (Jimmy Dean Italian is very tasty. I also use Hi-Grade Italian sausage)
½ to 1 ½ tsp. crushed red peppers
1 large onion diced
4 pieces bacon
2 to 3 cloves of garlic put through a garlic press or pureed
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
3 large russet potatoes quartered lengthwise then sliced widthwise in ¼ inch thick pieces.
2 cups kale or Swiss chard torn into pieces

1. Sautee bacon in large pot over medium heat. Remove bacon and add onion to bacon fat cook until tender then add garlic and cook for a couple of more minutes.
2. Mix together the bouillon and water, add to pot with onion and garlic.
3. Crumble bacon and add to pot
4. Bring liquid in pot to a boil and add potatoes and cook until potatoes are tender about 30 minutes.
5. While potatoes are cooking fry sausage in separate pan along with red pepper. Drain and set aside.
6. When potatoes are tender add cream to pot. Heat through.
7. Stir in sausage.
8. Stir in kale or Swiss chard just before serving.

Albondigas Soup (Mexican Meatball Soup)

Lorene Orgill

5 cups water
2 green peppers sliced
2 onions diced
3 carrots sliced
2 to 3 stocks celery sliced
1 - 14 1/2 ounce can whole tomatoes with juice
1 T. Chicken stock base
1 1/2 tsp. garlic powder or minced garlic
1 tsp. cumin
1 tsp. oregano
1 tsp. Accent
1 tsp. salt
1 tsp. white pepper

Combine all ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer for 30 minutes.

For meatballs mix together:
1 lb. ground beef
1 cup cooked rice
1 T. dried parsley
1/4 tsp. garlic powder,
1/4 tsp. cumin
1/4 tsp Accent
1/4 tsp. salt
dash of white pepper

Shape meat mixture into 1 inch balls. Add to soup and simmer for 20 minutes or until meatballs are fully cooked.

Oven Stew

Susan Sellick

1 lb. beef stew cubes (sprinkle with paprika, salt, papper and dry onion soup mix)

Carrots
Potatoes
Celery
2 cans cream of mushroom soup and one can water

Mix together in a large pan. Bake 275 deg. for 4 to 5 hours.

Sausage Soup

Susan Sellick

1/2 lb. Jimmy Dean's Hot Sausage -- brown and add:
1 can (15 oz.) diced Italian tomatoes
1 lb. frozen mixed veggies w/baby lima beans
1 cup cicken boullion
1 cup beef boullion

Simmer until veggies are desired tenderness. Skim off grease.