Sissy Lloyd
2 lbs ground beef
1 large onion chopped
3 cans Progresso minestone soup
3 cans Ranch Style Beans
2 cans Rotel tomatoes (mild or hot)
Brown the ground beef with the onions till done, drain and put in a large dutch oven. Add the cans of soup, beans, and tomatoes and simmer till heated thoroughly. Serve with cornbread if desired. That’s it…it’s fast & delicious especially on a cold night.
Jo Christoffel
2 lbs. uncooked stew meat
1 envelope onion soup mix
1 can mushrooms with liquid- optional, small or large depending on your family’s preference
1 lg. can cream of mushroom soup
1 sm. can cream of celery soup
1/2 c. red wine
4 oz. sour cream ADD JUST BEFORE SERVING
Rice or egg noodles
Parsely garnish
Sometime before lunchtime, layer the celery soup, meat, dry onion soup mix, wine, mushrooms, and mushroom soup into a large crock pot on high heat setting. When you come back to the kitchen about an hour or so later for fresh coffee, stir the contents and turn the heat down to medium for the rest of the afternoon.
Half an hour before serving, fix enough wide egg noodles or rice for your family. While that cooks, turn the pot off, add the sour cream and stir well, and leave the lid off the crock pot to cool and thicken the sauce slightly. Spoon the meat & gravy over the noodles/rice and enjoy the fabulous rich flavor. This can easily be done early in the morning before leaving the house, but don’t forget to turn the heat down as you walk out the door! Mid-day stirring is not absolutely required.
Submitted by Marianne Fons, Winterset, IA
4 cups cooked chicken, cubed
1 cup light mayonaise
1 cup sour cream
1/2 bottle Hormel real bacon bits
2 tsp. lemon juice
1/2 cup chopped pecans
Boil chicken until cooked and tender. Mariane adds some garlic, salt, pepper, onion, carrots, and celery flakes to water she uses to boil the chicken. (About 2 full breasts with skin and bone will make a nice amount of chicken salad.) Cool chicken. Remove meat from bone and cut up. Mix chicken and other ingredients and chill.
Submitted by Julie Bullard, via email
3 cans chicken broth (Do not add additional water.)
3 cans stewed tomatoes
1 cup white wine
1 tablespoon sugar
3/4 teaspoon pepper
1 tablespoon (or less) salt
7 large potatoes (peeled and diced bite size)
5 carrots, peeled (peeled and diced bite size)
3 onions, peeled (peeled and diced bite size)
garlic
2 stalks celery (peeled and diced bite size)
3 raw chicken breast halves without skin, (diced bite size)
Mix all together in crock pot or in large casserole for the oven. Bake 5 hours in oven or until tender in crock pot. Add water, additional chicken broth, or tomato juice/ketchup to increase amount of liquid or to adjust flavor. Tastes good served with cornbread. Julie Bullard, 2001
Submitted by Janet Evans, Scottsdale, Arizona
3 or 4 cans of white northern beans
1- 16 ounce jar of salsa
2-3 cooked chicken breasts cut into bite sized pieces
1 cup shredded jack cheese
1-11/2 tsp. cumin
Put beans, chicken, salsa and half of the jack cheese into crock pot. Add cumin and stir. Cook on low 8 hours. Sprinkle with jack cheese when ready to serve.Sour cream is also a good topping. Try serving it with soft tortillas or taco chips.
Submitted by Dar Farmer
Named this because if you were sick, you could mix it up, put it in the oven, and go back to bed! Also called “Gad About Stew”, you can mix it up, put it in the oven, and do what you want!
2 cans cream of mushroom soup
1 medium onion
6 potatoes
12 carrots
2 pounds beef stew meat
Browning of meat optional. Wash, peel, and cut potatoes and carrots. Put all ingredients in an oven-proof casserole dish. Cook for 5-7 hours in a 275º oven.
Submitted by Kerryann Dallas
1 pound ground beef
1 can stewed tomatoes
1 can beef broth
1/2 onion
Mixed veggies: potatoes, corn, carrots, green beans
Brown the meat with the onion. Drain, put into a pot. Add veggies (as many as you like). Add broth. For seasoning, add to your liking: garlic powder, lemon pepper, salt/pepper, season salt. For a little more spicy flavor, I add chili powder and ground cumin, (very lightly on the cumin, this is a strong spice). Let all this simmer and eat when you’re hungry! My kids like to add shredded cheese on top.
Submitted by Sandy Brantley, Haysville KS
1 lb. Lean ground beef
1 onion
taco seasoning mix
1 can red, kidney beans
1 can pinto beans
1 can creamed corn
1 can golden hominy
1 can stewed tomatoes
1 can ROTEL diced tomatoes w/green chilies
1 envelope Original Ranch Style Dressing Mix
shredded Monterey Jack/cheddar cheese
taco chips
Brown ground bef and onion, cook until onion is tender. Drain. Next, add the envelope of taco seasoning to the ground beef and onions, mixing thoroughly. Add the UNDRAINED cans of kidney beans, pinto beans, corn, hominy and tomatoes. Then mix in Ranch Style Dressing Mix. Heat thoroughly.
To Serve: Ladle soup over broken tortilla chips. Top with shredded Monterey Jack/Cheddar Cheese. You could also add a dollop of sour cream in the center of the soup and then add shredded cheese.
Submitted by Bertie W. Johnson
1 stick butter or margarine
1 cup onion, chopped
1 cup celery with leaves, chopped
2 12-oz. bottles roasted red peppers, drained and chopped
3 cups chicken broth
8 oz. cream cheese
1 small head fresh fennel OR 1 teaspoon dried fennel
Tabasco sauce
1 tablespoon chunky peanut butter
1 bay leaf
1 clove garlic
1 pinch curry powder
1/4 teaspoon Greek seasoning
2 cups milk
Melt butter in large pan. Saute chopped onion, celery, and red peppers until onions are translucent. Add chicken broth and heat to boiling. Reduce heat and add cream cheese, fennel, 2 shakes Tabasco sauce, chunky peanut butter, broken bay leaf, clove garlic, pinch curry powder, Greek seasoning, and milk. Stir on low heat until cheese melts…DO NOT boil. Cool slightly. Blend until smooth in blender in small amounts, or blend all ingredients prior to adding milk. If you prepare this soup hours ahead, the flavor improves. Reheat and serve with sliced pears and warm bread.
Submitted by Emily Porter, Winterset, IA
6 cups onions, sliced thin (1 1/2-2 pounds)
1 stick margarine
3-4 (10-12 oz.) cans beef broth
1 tsp. Worcestershire sauce
1/2-1 tsp. lemon pepper seasoning
Frech bread cut 1″ thick and toasted well
sliced Provolone cheese
Cooking Sherry or red wine
Melt butter in Dutch oven or other large kettle. Saute onions in melted butter until clear and slightly carmelized. Add beef broth, Worcestershire sauce, lemon pepper seasoning, and wine to taste. Simmer to blend flavors.
Fill oven-proof bowls with onion soup. Add slice of toasted French bread and top with Provolone cheese. Broil until cheese is melted and lightly browned.