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Chili con Queso Soup
1 large onion, finely chopped
6 tablespoons unsalted butter
3 cans (4 ounces each) mild green chiles, drained, seeded and finely chopped
4 cans (14 1/2 ounces each) plum tomatoes, drained, seeded and finely chopped
4 packages (3 ounces each) cream cheese, cut into bits
2 cans (14 1/2 ounces each) chicken broth
3 cups half and half
8 teaspoons fresh lemon juice or to taste
cayenne, to taste
salt, to taste
tortilla chips
green onions, chopped
Monterey jack cheese, grated
Directions: Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate to low heat until the cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle the tortilla chips, green onions, and Monterey jack cheese over individual servings. Makes 8 cups.

Note from Judi: The first time I made this soup it took me hours to remove the seeds and finely chop the chiles and plum tomatoes. I learned my lesson. Since then I have put the chiles and tomatoes in a blender and chopped everything up that way!

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Dragon's Breath Soup
½ ounce dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
½ tsp. chili oil
1 cup bean sprouts
½ cup sliced green onions
½ tsp. minced garlic
3 tbsp. white wine vinegar
1 tbsp. low-sodium soy sauce
_ tsp. white pepper
2 (10½-ounce) cans low sodium chicken broth
½ (10.5 oz.) package firm tofu, drained and cubed
2 tbsp. cornstarch
2 tbsp. water
1 egg white, lightly beaten
Place mushrooms in a microwavable bowl. Add hot water. Microwave on HIGH 2 minutes. Let stand 15 minutes. Drain; discard stems, and chop coarsely. Set aside.  Coat a large saucepan with cooking spray; add oil, and place over medium high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat and simmer 3 minutes. Combine cornstarch with water; stir until blended. Whisk cornstarch into soup. Cook 1 minute, or until thickened. Remove from heat. Slowly drizzle egg white into soup, stirring in a circular direction. Makes 4 servings.

Working Woman's Crock pot Stew
1 pound stew beef (what's on sale this week??)
1 16 oz. can diced or stewed tomatoes (do not drain)
1 16 oz. pkg. frozen mixed vegetables (we get the kind that doesn't have baby limas in it)
1 med. to large onion, chopped
1-2 Tbsp. minced garlic (depends on your taste)
2-3 medium potatoes, peeled and diced (or cheat and used canned new potatoes...)
1/3 pearl barley
2 beef bouillon cubes
Water as needed.
Miscellaneous seasonings to taste:
Kitchen Bouquet (about a tsp.)
Maggi Seasoning (about the same)
Angostura Bitters (a few dashes)
Seasoned Flour for dredging the meat.
Cut beef into bite sized pieces; dredge in seasoned flour and sear in a hot skillet. Toss everything into the crock pot. Add water until you can see the water but not so that water covers the mixture. Cook on Hi for 8 hours or low for 12 hours.

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Pasta e Fagiole
A classic meatless favorite. Mixing the white beans with the pasta provides a complete source of protein.
2 tsp olive oil
1 sm onion, chopped
2 garlic cloves, chopped
2 cans (141/2 oz each) fat-free, reduced-sodium
chicken broth
1 can (15 oz) diced tomatoes
1 can (15 oz) cannellini or white beans, rinsed and
1/2 c ditalini or other small pasta
1/2 lb Swiss chard leaves or spinach leaves, coarsely
1/4 tsp salt

1. Warm the oil in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until the onion is soft.
2. Add the broth, tomatoes (with juice), beans, and pasta. Cook, stirring occasionally, for 15 minutes or until the pasta is cooked. Add the Swiss chard and salt. Cook, stirring occasionally, for 2 to 3 more minutes or until the Swiss chard is wilted. For added flavor, sprinkle grated Parmesan cheese and ground black pepper on the pasta e fagiole just before serving.
Makes 6 servings.
Per serving: 157 cal, 10 g pro, 23 g carb, 2 g fat, 0 g
sat. fat, 0 mg chol, 6 g fiber, 410 mg sodium.    

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Chicken Enchilada Soup
Time: Prep 12 min. Cook 20 min.
This only yields two servings (you might want to double or triple the quantities)
1 6 inch corn tortilla (any plain crispy tortilla/taco chips can be substituted for this)
Vegetable Cooking Spray
1 teaspoon vegetable oil
1 4 oz skinned, boned chicken breast half, cubed
2 tablespoons all purpose flour
½ cup no salt added tomato sauce
¼ cup skim milk (you can use skim canned milk for a thicker consistency)
¾ teaspoon chili powder
¼ teaspoon ground cumin
1/8 teaspoon salt (or to taste)
1/8 teaspoon garlic powder
Dash of ground red pepper (or paprika)
1 (14 ½ oz. Can) no salt added chicken broth
¼ cup seeded chopped tomato
2 tablespoons ( ½ ounce ) shredded reduced fat or reg. Sharp cheddar cheese
½ teaspoon seeded, minced jalapeno pepper (optional)
1. Cut tortilla into very thin strips; place on a baking sheet. Bake at 325 for 10 min. or until crisp. Set aside.
2. Coat a medium saucepan with cooking spray; add oil. Place over medium high heat until hot. Add chicken; sauté 4 minutes or until lightly browned. Add flour, and cook, stirring constantly for 1 minute. Gradually stir in tomato sauce and next 7 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring constantly.
3. To serve, ladle soup into bowls, top with tortilla strips, tomato, cheese, and, if desired, jalapeno pepper. Yield 2 servings. Low in Fat.

On the Go Cheat Soup
(a.k.a.: Use the BIG POT Soup when you are in a hurry!)
1 Pkg. Knorr Soup – in this case, Minestrone
1 Pkg. Knorr Soup – Tomato Basil or 1 can Campbell’s Tomato Soup (any variation).
1 Pkg. Lipton Onion Soup
1 cup any pasta (broken if spaghetti or any long noodle)
Note: Use only 2/3 of the recommended water on the packages Check consistency while adding. Use your own judgment.
Variation: Use any combination of dry soups with liquid soups to get a new taste sensation. Add rice, more vegetables, more onion, mushrooms or anything else you may think of. Bring to a boil, simmer for about ½ hour to one hour. The longer, the better it is.

Yield:….. LOTS, LOL, as most of the packaged soups ask for about 4
cups of water each. Just check the packages.

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Easy Vegetable Soup
1/2 to 1 lb ground beef
1 large can (46 oz) V8 Juice
1 can VegAll - drained (no name brand is fine)
1 can diced tomatoes
2 or 3 potatoes diced
1/2 head of cabbage chopped
small chopped onion (or onion powder)
optional: garlic or garlic powder to taste
1 can green beans drained
couple chopped carrots
Brown and drain the ground beef. Add all the remaining ingredients. Soups done (couple hours) when the potatoes and cabbage are cooked.NOTE: My family doesn't eat veggies; however, this is one recipe they will eat because I put everything through the blender except the potatoes. I add the optional ingredients and I leave out the cabbage. When it's done it tastes more like chili (but not hot). They love it.

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Very Easy Tortellini Soup
(Makes 6 servings)
1 Tablespoon margarine
2 cloves garlic, minced
2 Cans (13 3/4 fluid ounces each) Chicken or Beef Broth
1 Package (8 ounces) fresh or frozen cheese-filled tortellini, thawed
1 can (14 1/2 ounces) stewed tomatoes, cut up, undrained
1 package 910 ounces) fresh or frozen spinach, thawed
Grated Parmesan Cheese
In large saucepan, melt margarine over medium-high heat. Add garlic; cook
and stir 2 to 3 minutes or until lightly browned. Add broth and tortellini;
bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Add tomatoes and spinich; simmer an additional 5 minutes. Top individual
servings with Parmesan Cheese.

ribb.gif (2936 bytes)Quick Garden Cheese Soup
(Makes about 2 quarts)
1 cup sliced celery
1 cup chopped onion
2 Tablespoons butter or margarine
2/3 cup unsifted flour
4 Cups water
2 Tablespoons Chicken-Flavor Instant Bouillon OR
6 Chicken-Flavor Bouillon Cubes
1/4 teaspoon pepper
2 cups frozen broccoli, cauliflower and carrot combination vegetables
1 cup frozen has brown potatoes
3 cups milk or Half and Half
2 1/2 cups (10 ounces) shredded Cheddar cheese
In large kettle or Dutch oven, cook celery and onion in butter until tender; stir in flour until smooth. Gradually add water then bouillon, pepper and  vegetables; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot. (DO NOT  BOIL.) Garnish as desired. Refrigerate leftovers.

(Makes 8 to 10 servings)
1/2 lb. ground beef
1/2 lb. bulk pork sausage
1 egg
1/2 teaspoon salt (optional)
1/8 teaspoon pepper (optional)
4 cups water
1 envelope (4 serving size) onion soup mix
1 can (16 ozs.) stewed tomatoes
1 can (15 1/4 ozs.) red kidney beans, drained
1 cup diced carrots
1 cup original MINUTE Rice
2 tablespoons chopped parsley
Mix ground beef, sausage, egg, salt and pepper throughly in medium bowl.  Shape into tiny balls. Brown lightly in a skillet. Bring water to boil in large saucepan; stir in soup mix. Reduce heat;  cover and simmer 10 minutes. Add meatballs, tomatoes, kidney beans and carrots; simmer 15 minutes longer. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add parsley.

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Hearty Chicken and Rice Soup
10 cups chicken broth
1 medium onion, chopped
1 cup sliced celery
¼ cup snipped parsley
½ teaspoon cracked black pepper
½ teaspoon dried thyme leaves
1 bay leaf
1 ½ cups chicken cubes (about ¾ pound)
2 cups cooked rice
2 tablespoons fresh lime juice
Lime slices for garnish

Combine broth, onion, celery, carrots, parsley, pepper, thyme,and bay leaf in Dutch oven. Bring to a boil; stir once or twice.
Reduce heat; simmer, uncovered, 10-15 minutes. Add chicken; simmer, uncovered 5-10 minutes or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish with lime slices.

Makes 8 servings
(Favorite recipe from USA Rice Council)

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Cheesy Vegetable Chowder
1/2 cup chopped onion
1 clove garlic minced
1 cup sliced carrots
1 cup sliced celery
1 cup cubed potatoes
3 1/2 cups chicken broth
2 bunches broccoli
1/4 cup butter
14 cup flour
2 cups milk
1 TBS. mustard
1/4 tsp. pepper
2 cups shredded cheese
Combine first 6 ingredients plus broccoli. Bring to a boil. Cover, reduce heat and simmer until potatoes are tender. Remove from heat.
In another pan melt butter over low heat and add flour. Stir until smooth.  Cook 1 minute. Gradually add milk. Cook over medium heat until thick. Stir in remaining ingredients. Cook just until cheese melts. Gradually stir into vegetable mixture and serve.

Here is my DH's favorite Soup recipe. If you love french onion soup this is a must.
French Onion Soup
1 medium yellow onion
1 medium red onion
1 medium leek (white portion only)
5 green onions with tops
1 garlic clove, minced
2 TBS butter
2 cans (14-1/2 oounces each) beef broth
1 can (10-1/2 ounces) beef consomme
1 tsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1 cup shredded swiss cheese
6 slices french bread (3/4 inch thick) toasted
6 TBS grated parmesan cheese
Slice all onions 1/4 inch thick. In a 3 quart saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consomme, worcestershire sauce and nutmeg, bring to a boil. Reduce heat, cover and simmer for 30 minutes. Sprinkle 1 tablespoon of swiss cheese in the bottom of six oven proof 8 oz bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining swiss cheese and parmesan cheese. Broil until cheese melts. Serve immediately.

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Cheddar Cheese Soup
1/2 c flour
1/2 c butter
4 cups chicken stock
2 carrots, peeled & finely chopped
1 onion, " " " "
2 ribs celery, finely chopped
4 cups milk
1 cup grated cheddar cheese
med. to sharp
1/4 tsp. baking soda
salt & white pepper to taste
Melt butter in large saucepan, add flour, making a roux. In a separate pan, heat stock, add
veggies, bring to a boil and then simmer just until tender; add milk; then add this to butter &
flour and stir well. Mixture should cream immediately. Add cheese, baking soda & seasonings. Serves 8

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East Oven Stew
2 lbs. beef for stew
2 Tablespoons flour
1 teaspoon salt
pepper and paprika
2 tablespoons cooking oil
4 onions
4 carrots
4 potatoes
1 cup sliced celery
1 can water
2 8-oz. tomato sauce (or 1 can tomato and 1 can beef gravy)
Sprinkle beef with flour, mixed with seasonings. Toss with oil in 3-quart casserole. Bake uncovered at 400 F for 30 minutes. Stir once. Add vegetables, salt and pepper, to taste, sauces and water. Cover and bake at 350 F for 1 3/4 hours.

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12 potatoes, cubed
Water to barely cover
1 chopped onion
2 chicken boullion cubes, crushed
Simmer until potatoes and onions are done.
ADD: 2 cups half n' half and simmer.
ADD: 2 cups roux - or just enough to thicken
1/2 cup butter
1/2 cup flour
Melt butter in fry pan and add flour. Cook for a couple minutes while stirring. Do not burn. Stir in 1/2 cup parsley. Add 3 - 4 cups steamed broccoli and 4 - 5 cups shredded cheese. Stir on low - medium heat until cheese is mixing well. Do Not Burn! Enjoy!

Brown 1 lb. hamburger and chopped onion and drain. Put into slow cooker
along with the following:
2 cups water
1 can whole kernel corn
2 cans tomato soup
1 package taco seasoning mix
1  (15 oz.) can chili
Serve over fritos corn chips. Top with sour cream and shredded cheddar cheese.