#3028 - Potato Cheese Soup

(by Shirley McNevich)

2 TBSP butter
1/3 cup chopped celery
1/3 cup chopped onions
4 cups diced/peeled potatoes
3 cups chicken broth
2 cups milk
1/4 tsp. pepper
1/4 tsp. paprika
1 tsp. salt (optional--only use if chicken broth isn't salty enough)
2 cups shredded cheddar cheese
1/2 cup chopped fresh parsley

In a Dutch oven medium heat add butter--melt. Add chopped celery, chopped onions and chopped parsley--cook stir until onions are tender. Add chicken broth and diced potoatoes--cover and simmer until potatoes are tender. Stir, then remove from heat. Pour the mixture (half or a third at a time) into a blender--use chop setting until mixture is smooth. Repeat with all of the potato mixture. Return all of the potato mixture to the Dutch oven. Add milk, pepper, paprika and salt--return Dutch oven to medium heat--stir. Add the shredded cheddar cheese--cook and stir until cheese is melted and soup is hot and smooth. Serve immediately.

#3012 - Cabbage Bean Soup

(by Shirley McNevich)

1 onion (chopped)
1/2 cup chopped celery
2 1/2 cups diced potatoes
6 cups shredded cabbage
2 TBSP canola oil
1 cup chicken broth
1 garlic clove (minced)
1 tsp. salt
1/2 tsp. pepper
1 - 16oz. can pork 'n beans

In a Dutch oven add canola oil, chopped onions, chopped celery and diced potatoes--cook/stir over medium heat until onions and celery are tender. Add shredded cabbage, chicken broth, salt, pepper and minced garlic--stir--cover and cook until cabbage is tender. Remove lid--add pork 'n beans--cook/stir until mixed and hot.

#2925 - Hamburger Macaroni Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 tsp. garlic powder
1 cooked potato (peeled and diced)
3 cups drained/cooked macaroni (measure after cooking)
1 quart home canned tomatoes (or 32oz. of store bought canned tomatoes)
shredded sharp cheddar cheese

In a skillet add ground chuck, salt, garlic powder, pepper and chopped onions--cook/stir until browned, then drain off any grease. Cook macaroni according to box directions with 1 tsp. salt, then drain and measure out 3 cups of cooked macaroni. Boil potato in water with 1/4 tsp. salt, drain and let it cool slightly, then peel the potato and dice it. Grease a 9 x 13 glass baking dish. Spread the ground chuck mixture on the bottom of the baking dish. Spread the diced potatoes over the ground chuck mixture. Spread the cooked macaroni over the potatoes. Pour the tomatoes over the top. Bake at 350 degrees for 35 minutes, remove from oven, sprinkle shredded cheese all over the top, return to oven and bake until cheese is melted and mixture is hot.

#2910 - Salami Casserole

(by Shirley McNevich)

2 1/2 cups chopped cooked salami
1/4 cup chopped onions
2 tomatoes (chopped)
1/2 cup chopped green bell peppers
2 tsp. salt
1/2 tsp. pepper
12 beaten eggs
2 cups cooked and diced potatoes
shredded cheddar cheese
In a large bowl add chopped salami, chopped onions, chopped tomatoes, chopped green bell peppers, salt, pepper, beaten eggs and diced potatoes--stir until mixed. Pour the mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 20 minutes, remove from oven, sprinkle shredded cheddar cheese all over the top, return to oven and bake 10 minutes longer or until heated through and cheese is melted.

#1976 - Cabbage and Beef

(by Shirley McNevich)

1lb. ground chuck (raw)
1 cup milk
3 cups diced potatoes
1 small head of cabbage (shredded)
salt and pepper to your taste

Place half of the shredded cabbage into a greased casserole dish. Spread half of the diced potatoes on top of the cabbage. Spread half of the ground chuck over the potatoes. Add salt and pepper. Spread the rest of the cabbage, then the rest of the potatoes, and then the rest of the ground chuck into the casserole. Add salt and pepper. Pour the milk over the top of the casserole. Bake uncovered at 350 degrees for 2 hours. Optional--remove casserole 10 minutes before it's finished baking, spread shredded cheese of your choice over the top, and return to oven for last 10 minutes or until cheese is melted.

#1219 - Sauerkraut & Hot Dog Casserole

(by Shirley McNevich)

1lb. good quality hot dogs (cut into coin shaped pieces)--room temperature
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup mayo
1 tsp. caraway seeds
16oz. sauerkraut (drained)
4 cups cooked/diced potatoes
2 slices of buttered bread (cut into bite sized pieces)
1/4 tsp. paprika

Cook/drain peeled potatoes with 1 tsp. salt--drain and dice. Measure 4 cups of the diced potatoes. Cut hot dogs into coin shaped pieces--set aside. In a bowl add mushroom soup and mayo--stir. In a large bowl add all hot dogs pieces, 1/2 of the mushroom soup mixture, all of the drained sauerkraut and caraway seeds--stir. Grease a 9 x 13 glass baking dish. Spread the hot dog mixture across the bottom of the baking dish. In a separate bowl add diced/cooked potatoes with the other 1/2 of the mushroom soup mixture--stir. Spread the potato mixture on top of the hot dog mixture in the baking dish. Sprinkle the paprika over the entire top of the casserole. Spread the buttered bread pieces over the top of the casserole. Bake at 350 degrees for 30-40 minutes or until hot.