Cheese Soup

Cheese Soup Recipe, a favorite easy recipe to share with the family and friends.


Ingredients:

• 4 tb Butter or margarine
• 10 oz Cream of chicken soup
• 10 oz Cream of celery soup
• 1/2    Soup can Kraft's mayonnaise
• 8 oz Jar cheese Whiz
• 14 oz Can chicken broth
• Salt and pepper

How to cook:
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot -BUT DO NOT LET IT BOIL! . Do not freeze because of the mayo. Use within a week.

Southwestern Vegetable Soup

Southwestern Vegetable Soup Recipe, low in fat, Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off. 


Ingredients:

• 6 cups chicken broth
• 1 14.5-ounce can diced tomatoes, with juice
• 1 cup water 
• 1 cup canned dark red kidney beans, with liquid  
• 1 cup frozen yellow cut corn 
• 1 cup frozen cut green beans
• 1 4-ounce can diced green chilies
• 1/2 cup diced Spanish onion
• 1/2 cup tomato sauce
• 6 corn tortillas, minced
• 1 1/2 teaspoons chili powder
• dash garlic powder 

Garnish

• 1 cup grated cheddar/jack cheese blend
• 1 cup crumbled corn tortilla chips 

How to cook:

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Makes 6 servings.

TASTY POT PIE

TASTY POT PIE Recipe

Ingredients:

• 2 potatoes peeled and cooked
• 2/3 cup frozen peas
• 2 cans cream of chicken soup
• 2 carrots peeled and cooked
• 2 tablespoons frozen onion
• 2 cups of cooked chicken
• dash of salt and pepper and Msg

How to cook:

In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown. Cooking becomes fun with an easy recipe

Baked French Onion Soup

INGREDIENTS:
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Instruction:

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. 4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
4. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings.