#3682 - Italian Sausage Soup

(by Shirley McNevich)

1lb. Italian sausage (sliced into coin shaped pieces)
1 onion (chopped)
2 garlic cloves (minced)
1 tsp. olive oil
2 - 14.5oz. cans chicken broth
1 soup can of water (use of of the empty chicken broth cans to measure)
1 - 15oz. can cannellini beans (rinsed and drained)
1 - 14.5oz. can stewed tomatoes
1 cup raw rotini pasta
1 1/2 cups baby spinach leaves (washed)
1/2 cup shredded mozzarella cheese

In a Dutch oven over medium heat add olive oil, sausage pieces, chopped onions and minced garlic--cook/stir until sausage is browned and onions are softened. Add chicken broth, water, cannellini beans and stewed tomatoes--stir well. Bring mixture to a boil--add the pasta and cook for 8 minutes. Remove from heat--add baby spinach, stir, then put the lid on the Dutch oven. Let it stand covered for 5 minutes. Sprinkle the shredded mozzarella cheese over the top, then serve.

#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

#2679 - Hamburger Soup

(by Aunt Eileen [Herman] Carter)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 46oz. can tomato juice
1 pint stewed tomatoes
1 - 1lb. box any shape pasta (cooked and drained)

In a Dutch oven over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. In a separate pot cook pasta according to box directions--drain but do not rinse. Add tomato juice and stewed tomatoes to meat mixture--stir well. Add drained pasta to meat mixture--cook/stir over medium heat until hot.

#2678 - Cabbage Beef Soup

(by Cousin Cathy [Minier] Ulrich)

1 head of cabbage (grated)
1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3 to 4 ribs of celery (chopped)
1 - 48oz. can tomato juice
1 pint stewed tomatoes 
5 beef bouillion cubes

In a Dutch oven over medium heat add ground chuck, salt, pepper, chopped onions and chopped celery--cook/stir until beef is browned. Add grated cabbage, tomato juice, stewed tomatoes and bouillion cubes--stir well. Turn heat to simmer--cook/stir occasionally until cabbage is done and mixture is hot.

#2625 - Swiss Steak in a Bag

(by Shirley McNevich)

1 large plastic Reynolds oven bag (14" x 20")
2 TBSP flour
2 - 14.5oz. cans Italian stewed tomatoes
2 tsp. white sugar
1 tsp. French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. boneless sirloin tip steak (1/2" thick)

Open the oven bag and put the flour in the oven bag--close the top and shake until the flour coats the inside of the bag. Place the oven bag into a large glass baking dish. In a bowl add both cans of tomatoes, white sugar, mustard, salt and pepper--stir until mixed. Pound the steak to 1/2" thickness or less if possible, then cut the steak into smaller pieces (your choice of size). Drop the steak pieces into the tomato mixture so that they are covered. Place foil over the top of the bowl and let the steaks sit in the tomato mixture for at least an hour. When ready to bake, carefully open the large oven bag and pour the steak and tomato mixture into the oven bag. Close the oven bag with the tie that comes with the bag. Use a sharp knife to cut a few slits in the top of the oven bag. Make sure the oven bag is sitting in the glass baking dish. Bake at 350 degrees for 45-50 minutes or until steak is very tender.

#2369 - Skillet Smoked Sausage

(by Shirley McNevich)

1/2 lb. smoked sausage
1 cup raw white rice (NOT minute Rice)
1 - 14oz. can stewed tomatoes (or home canned)
2/3 cup Pace Picante sauce
1 - 16oz. can kidney beans

Cut the sausage into coin shaped pieces, then cut each piece into quarters. In a greased skillet over medium heat add sausage pieces, rice, stewed tomatoes, picante sauce and kidney beans--stir/bring to a boil. Once boiling, cover the skillet and reduce heat to simmer--simmer for 20 minutes. Remove from heat and keep covered for a few minutes before serving.

#2346 - Easy Vegetable Soup

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 - 15oz. cans Italian style stewed tomatoes (or your own canned tomatoes)
2 - 15oz. cans beef broth
2 - 15oz. cans mixed vegetables (drained)
1 cup uncooked egg noodles

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes and beef broth--stir. Add drained vegetables--cook/stir over medium heat until boiling. Turn heat to simmer and add egg noodles--cook/stir occasionally until noodles are tender.

#2344 - Onion Cabbage Soup

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 envelope Lipton onion soup
2 pints stewed tomatoes
water
2 TBSP white sugar
2 TBSP Domino's dark brown sugar
1 medium head of cabbage (washed and chopped)

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes--use empty can from stewed tomatoes and add 2 cans of water to the mixture--stir. Add onion soup mixture, white sugar and brown sugar--stir to mix. Add cabbage--stir/bring to a boil. Turn heat to simmer--simmer for 1 hour or until cabbage is tender.

#2164 - Stewed Tomato Chicken

(by Shirley McNevich)

6 boneless/skinless chicken breasts
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 TBSP butter
1 - 15oz. can stewed tomatoes (do not drain)
1/2 cup water
2 TBSP Domino's dark brown sugar
2 TBSP white vinegar
2 TBSP Worcestershire sauce
1 tsp. salt
2 tsp. chili powder
1 tsp dry mustard
1/2 tsp. celery seed
1/4 of a garlic clove (minced)

In a bowl add flour, 1/2 tsp. salt and pepper--stir. Lightly rinse chicken breasts in water, then dip both sides of each chicken breast in the flour mixture. In a skillet add butter--melt over medium heat, then add chicken breasts and brown them on both sides. Remove chicken breasts from skillet and drain them on paper towels. In the same skillet add stewed tomatoes, water, brown sugar, vinegar, Worcestershire sauce, 1 tsp. salt, chili powder, dry mustard, celery seed and minced garlic--stir/cook over medium heat, bring to a boil and add the chicken breasts. Reduce heat to simmer, then simmer 30-40 minutes or until chicken is no longer pink.

#1697 - Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2 - 14.5oz cans Italian style stewed tomatoes
2 - 13.75oz. cans beef broth
1 - 17oz. can mixed vegetables (drained)
1/2 cup uncooked medium wide egg noodles
1/2 tsp. oregano

In a skillet add ground chuck, salt, pepper and chopped onions--stir and cook until meat is browned, then drain. In a Dutch oven add browned meat, stewed tomatoes, beef broth, mixed vegetables, oregano--stir. Add egg noodles--stir. Cook/stir over medium heat--bring to a boil, then reduce heat to simmer. Simmer for 15-20 minutes or until egg noodles are tender.

#1470 - Beans and Rice

(by Shirley McNevich)

2lb. ground chuck
4 cups Minute rice
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 regular size can pork 'n beans
1 regular size can stewed tomatoes
1/2 cup cut green beans
1/2 tsp. french's yellow mustard
1 TBSP Heinz ketchup
a dash of Tabasco sauce (more if you wish)
shredded cheese of your choice

In a skillet add ground chuck, chopped onions, salt and pepper--cook and stir until beef is browned. Cook the Minute rice according to box directions. Add cooked rice to ground beef--stir. Add pork 'n beans, stewed tomatoes, green beans, mustard, ketchup and Tabasco sauce--stir. Put a lid on the skillet--turn heat to simmer and simmer for 30 minutes (stir every few minutes). Place in bowls and add shredded cheese on top.

#1325 - Chili Baked Potatoes

(by Shirley McNevich)

large baking potatoes
1 bag shredded cheddar cheese
1 1/2 pounds ground chuck
1 medium onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them

In a Dutch oven, put in ground chuck, chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. Wash potatoes and poke them with a fork. Bake the potatoes at 400 degrees for 1 hour. Place baked potatoes on serving plates. Cut potatoes in half, drizzle with chili, and sprinkle with shredded cheddar cheese. Serve with sour cream if desired.

#551 - Spanish Rice

(by Shirley McNevich)

1 cup uncooked Carolina Rice (brand)
1/4 cup canola oil
1 chopped medium onion
1/2 of a green pepper (chopped)
2 cups stewed tomatoes with juice
1 tsp. salt
1/2 tsp. pepper
1 cup water
1/2 lb. ground chuck (optional)

In a saucepan add canola oil, chopped onion, chopped pepper and uncooked rice--cook and stir over medium heat until everything is lightly browned. Add stewed tomatoes, water, salt, pepper--stir until mixed and bring to a boil while stirring. Once boiling turn heat back to low, put a lid on the saucepan and simmer for 30 minutes or until rice is done. If you want beef Spanish rice, add ground chuck when you add the rice, chopped onion and chopped pepper.