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Soups and

Calico Bean Soup
2 1/2 c. Beans--dry
2 quarts water (does not include water for soaking the beans over night)
1 small bay leaf
1 lb. ham or ham bone
1 potato--shredded
1 lg. onion--chopped
1 8-oz. can tomato sauce
1 lg. red pepper (opt.)
1 c. celery--cut fine
1 lg. carrot--grated
1 1 lb. can tomatoes
juice of 1 lemon
1 T. sugar
Pepper to taste

Place beans in large kettle, cover with water, soak overnight. The next day add 2 quarts water, 1 small bay leaf, 1 lb. ham or ham bone. Simmer for 2 1/2 - 3 hours. Add remaining ingredients. Simmer for another hour. Serve.

Mushroom Barley Soup
3-4 lg. onions--chopped
1 lb. mushrooms--sliced
8 c. beef broth
6 lg. carrots--chopped
1/2 - 1 lb. beef--small cubes
1 cup medium barley
1/2 t. salt
1/2 t. pepper

Brown beef cubes. Add everything else. Bring to boil. Simmer partly covered about 1 hour until barley is tender. When reheating this soup you will have to add more beef broth or water, as the barley absorbs a lot.

Contributed by Linda DeDeckere

Spring Chowder
1 can (or 14 1/2 oz.) vegetable broth
1 can (16 oz.) whole potatoes, drained & liquid reserved
1 pkg. (10 oz.) frozen mixed vegetables
1 c. Frozen small whole onions
1 1/2 t. Dried leaf thyme--crumbled
10 ounces smoked ham
2 c. Half and half
1/4 t. Freshly ground black pepper

1. Bring broth & liquid from potatoes to boil in a large saucepan. Add mixed vegetables, onion & thyme. Return to boil. Reduce heat to medium. Cover & cook 5 minutes or until onions are just tender.

2. Meanwhile finely chop ham & potatoes.

3. Add ham, potatoes, half-and-half & pepper to saucepan. Cover: simmer to heat through (about 2 minutes).

Cheesy Cauliflower Soup
1 c. Chopped green onion
1 T. Olive oil
4 c. Chicken broth
2 pkgs. (8 oz. Each) fresh cauliflowerets
1/4 c. All-purpose flour
1 1/2 c. Shredded hot-pepper Monterey Jack cheese
1/4 c. Roasted red peppers
1/2 t. Salt (optional)
1/4 t. Hot-pepper seasoning

1. Sauté onion in oil in sauce pan about 3 min or until tender.

2. Add 3 c. Broth. Bring to boil. Add cauliflower. Return to boil. Reduce heat to medium; cook about 6 minutes or until almost tender.

3. Whisk together flour and remaining 1 c. Chicken broth in small bowl. Stir into saucepan. Bring to boil; cook, stirring occasionally, for 2 or 3 minutes (or until thickened).

4. Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt and hot-pepper seasoning, breaking up red peppers with wooden spoon.

Cream of Broccoli Soup
1 1-lb bag frozen broccoli
1 can cream potato soup
1 can cream of celery
1/2 pound Velveeta cheese
1 can chicken broth
1 cup 1/2 and 1/2 OR 1 can evaporated milk

Cover broccoli with water and boil for 15 minutes. Add the rest of the ingredients, Cook until cheese is melted, Stirring occasionally so that the soup doesn't burn. Enjoy!!!

Contributed by Janet Loftus

Oven Stew-good and easy
2 pounds stew meat cut into chunks
potatoes, carrots (try to add celery and tomatoes)
1 cup tomato sauce
1package dry onion soup mix
1 can cream mushroom soup
1 bay leaf
1 can cream of celery soup

Add all of the ingredinets together in roaster or large casserole pan. Completely empty cans by using a small amount of water and adding to the pan. Cover and bake 4-6 hours in 275 degree oven

Shrimp Chowder

It is easy, fast and
delicious.  Try it sometime.  Even the children love it.

2 cans Cream of Potato soup
1 can of milk.  soup can will do for measure
3 ozs. of Philly Cream Cheese
1 stick of Butter (or margerine) I think butter is better
2 - 3 pods of garlic
about 1/2 cup of green onion tops, chopped, more if you like

Saute' onions and garlic in butter.  Mix in soup, milk and cheese.  Heat until dissolved.  Then add shrimp and cook till they are just pink.  (I like to cut my shrimp in half)  They look like they go farther.  It is ready to serve.  You can take a little paprika, and a small sprig of parsley and float on top.  If you really want to make it attractive, use a 1" slice of lemon rind and twist on top.  Serve with crackers or Captains Wafers.This can also be used as an appetizer in smaller bowls.

Contributed by Pauline

Chicken & Dumplins

2 cans Chicken Broth
2 cans Cream of Mushroom Soup
2 cans Cream of Chicken Soup
3-4 cans of deboned chicken.

Chop an onion and two stalks of celery and saute' in butter.
Add remaining ingredients in a large pot, and mix everything together real good.  I use a large wire wisk.

Then you take 2 cans (cheap) Hungry Jack biscuits.  Flatten and stuff with deboned chicken.  Put in pot.  Cook about 15-20 minutes and dinner is served.

Contributed by Pauline

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