#3029 - Velveeta Cheese Soup

(by Shirley McNevich)

1/2 cup diced carrots
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup chopped fresh parsley
3 TBSP chicken bouillon cubes
1 cup diced red potatoes
1 cup chopped cooked ham
1 tsp. salt
1/2 tsp. pepper
1 quart water
1 quart whole milk
3/4 cup flour mixed with 3/4 cup milk
1 cup Velveeta cheese (melted)

In a Dutch oven add diced carrots, diced celery, chopped onions, chopped parsley, chicken bouillon cubes, red potatoes, cooked ham, salt, pepper and the water--cook/stir over medium heat until vegetables and potatoes are tender. Add the 1 quart of milk--stir until mixed, then turn heat to simmer. In a bowl add the flour and the 3/4 cup milk--stir until smooth. Pour the flour mixture into the soup mixture--cook/stir until hot and soup thickens. Once thickened, add the melted Velveeta cheese--cook/stir until hot and smooth.

#3003 - Sour Cream Turkey Noodles

(by Shirley McNevich)

5 cups cooked/drained egg noodles
2 1/2 cups whole milk
3 TBSP flour
1 TBSP chicken bouillon
1/4 tsp. pepper
1/2 cup Breakstone's sour cream
2-3 cups cooked turkey OR chicken (cut into bite sized pieces)
1 - 10oz. box frozen broccoli pieces (thawed, rinsed and drained)
shredded cheddar cheese

In a saucepan over medium heat add milk, flour and chicken bouillon--cook/stir until hot and thickened. Remove from heat. In a large bowl add drained noodles, sour cream, turkey/chicken pieces, pepper, drained broccoli pieces and the milk mixture--stir carefully to mix. Transfer the whole mixture into a greased casserole dish. Bake at 350 degrees for 25-30 minutes, then remove from oven, sprinkle shredded cheddar cheese over the top and return to oven until cheese melts and casserole is hot.

#2573 - Smoked Sausage Noodles

(by Shirley McNevich)

1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)

Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.

#2156 - Broccoli Soup

(by Shirley McNevich)

4 TBSP butter
1 small onion (grated)
1 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
4 cups boiling water
1 - 5oz. can Carnation evaporated milk (NOT condensed)
4 cups milk
4 TBSP flour
2 TBSP parsley flakes
1 - 16oz. bag frozen broccoli florets

In a Dutch oven add bouillon cubes--pour boiling water over the cubes and stir until dissolved. Remove a cup of the chicken broth--in a bowl add flour and slowly pour the cup of broth into the flour while stirring (removing any lumps)--set aside. Add butter, grated onions, parsley flakes and the frozen broccoli to the Dutch oven--turn heat to medium. Cook/stir until broccoli is soft. If you see any broccoli pieces that are too big, spoon them out, cut them into smaller pieces and return them to the soup mixture. Keep cooking and stirring until broccoli starts to fall apart. Add Carnation milk and the 4 cups milk--stir and cook until hot. Add flour mixture to the soup--cook/stir until soup thickens and mixture is hot. If you don't like so many broccoli pieces in the soup, pour soup into a blender when finished cooking and blend on "soup" setting.

#1135 - Cream Cheese Carrots

(by Shirley McNevich)

2 lbs. carrots
2 cubes of chicken bouillon (2 tsp.)
1 - 8oz. Velveeta cheese (cubed)
2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cubed)
4 chopped green onions OR 1/2 of a medium onion (chopped)
1/2 tsp. pepper
1/2 tsp. salt

Wash and peel carrots--cut carrots into coin shaped pieces. In a saucepan over medium heat add an inch of water--add carrots and chicken bouillon and bring to a boil while stirring. Cover and cook until the carrots are slightly tender. Drain the carrots--set aside. In a separate saucepan over low heat add butter, cubed Velveeta--cook and stir until melted and smooth. Add cream cheese cubes, chopped onions, salt and pepper--stir. Cook until melted and smooth. Add the drained carrots to the cream cheese mixture--stir. Pour entire mixture into a 2 qt. greased casserole. Cover the casserole and bake at 350 degrees for 25-30 minutes or until hot enough to serve.