Vegetable Beef Soup

• 1 1/2 pounds stew beef, cubed (or round steak)
• 4 cups beef broth (two pints home made beef stock)
• 1 cup onion, chopped
• 3 carrots, peeled and sliced
• 1 cup celery, sliced - optional
• 2 large potatoes, peeled and cubed
• 28 ounces canned tomatoes (two pints of home canned tomatoes)
• 1 tablespoon sugar
• 2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 ½ teaspoon Italian seasoning mix (Renee’s blend) or
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground marjoram
• 1 cup frozen peas - optional

Preparation: Prepare 6 - 7 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner up to the “fill” line and get the water to a simmer.

Cooking: In a stainless steel or enameled dutch oven brown meat quickly using a tiny bit of olive oil just so the meat won’t stick to the bottom of the pot. Add to the pot the rest of the ingredients and cook on medium hight for 10 minutes only just to combine the broth and spices! Turn off the heat. Ladle. 

Filling the jars: On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your recipe.  Using your slotted spoon ladle the meat and veggies into the jar filling only half way then add the soup liquid into the jars leaving 1” headspace. Start from the top of the semi circle and work your way to the end. Remove air bubbles and refill to the proper headspace if necessary. Remove your recipe and taking a clean papertowel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).  Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes.  When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

SOURCE:  Canning Homemade

16 Bean Soup

• 2 – 16 oz packets of bean soup
• 4 medium onions, chopped
• 1 ½ stalk celery, chopped
• 4 cloves garlic, diced
• 2 bay leaves
• 6 large carrots diced
• 2 - 6oz can diced green chilies
• 2 – 8oz can diced tomatoes
• 4 cups of ham
• 1 large ham bone
• 3 T. of Kosher salt
• 3 T. of pepper
• 14 cups of water

Process the beans first. This is the short cut method. Rinse the packets of beans in a colander. Pick out any rocks or bad beans and toss.  Combine beans with 6 cups of water and cook till only boiling. Turn off heat and let beans soak in cooking water for two hours.

Cook and Serve: In a large stock pot combine all prepped ingredients and 15 cups of water. Drain beans of their cooking liquid and add beans to stock pot. Continue to cook soup for 2 ½ hours never getting to a boil, so as to not split the beans. Remove ham bone.  Serve hot.

For canning:  Cook soup for 1¾ hours also not boiling the mix and prepare jars, lids and rings.  Remove ham bone and ladle soup into 8-10 pint size jars leaving 1 inch of headspace. Remove air, clean rims, place on lids and rings and pressure can at 10 pounds for 60 minutes. If you are going to use quart size jars process for 75 minutes in pressure canner.

After canning the expansion of the beans will make the soup thick. When serving the soup add either chicken stock or water to thin.

SOURCE:  Canning Homemade

Chicken Alfredo

Rice & Veggies

Biscuits & Gravy

Crustless Potpie

1 lb bag frozen mixed vegetables
1 can cream of chicken soup
1 can chicken broth
1 pint chicken
4 potatoes, thinly sliced
1 cup shredded cheese

In a large bowl, mix the veggies, soup, broth, chicken and half the cheese.  In a 9 by 13 casserole dish, place half of the sliced potatoes on the bottom, spread the veggie/chicken mixture over the slices and place the rest of the potato slices on top.  Cover with the remaining cheese.  Bake in a 400 degree oven for 35 minutes.

Quinoa Meatloaf

1 1/2 cups water
3/4 cup quinoa
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 T Worcestershire sauce
1 egg

Bring water to boil in small sauce pan.  Add quinoa and cook, covered for 10-15 minutes, then cool for about 10 minutes.  In a large bowl, combine the rest of the ingredients and mix well.  Add in the quinoa and stir together.  Place mixture in a 2 quart dish and bake in a 375 oven for 35-45 minutes or until meat is no longer pink inside.

Quinoa Chili (and dip)

1/2 cup onions
1 bell pepper
1 T olive oil
3/4 cup quinoa
1 1/2 cup water

Place olive oil, onions and bell pepper in a large pot and cook until semi-tender. Add quinoa and water, then bring to a boil. Turn the heat down and simmer for 10-15 minutes or until water is mostly soaked up.

2 cans chili beans in chili sauce, do not drain
1 can sliced olives, drained
1 can corn, drained
1 can diced tomatoes, do not drain
1 can tomato paste plus one can water
1 t cumin
2 t chili powder
1 t garlic powder
1 T dried onions
1/2 t pepper
1 T sugar

Place the rest of the ingredients into the pot and stir well. Cook on low-medium heat for 20-30 minutes. Serve with chips and cheese.

This can be warmed up and served as a dip for chips the following day.

Sweet and Sour Chicken

2 cups cooked chicken (1 pint canned chicken is fine)
1 can chunk pineapple, juice drained into small mixing bowl
1 cup diced bell pepper
1 T corn starch
1-2 t soy sauce
1-2 t sugar
Cooked rice

Combine chicken, pineapple and bell pepper in frying pan and cook until bell pepper is tender-crisp. While that is cooking, mix the saved pineapple juice with the corn starch, soy sauce and sugar. Pour over heated chicken mixture and cook until sauce has thickened. Serve over hot rice.

Salsa Pasta

1 lb ground beef or 1 jar ground beef
1 jar (16 oz) of salsa
1 can (8 oz) tomato sauce
1 1/2 cups water
2 cups uncooked pasta (elbow, small shells, etc.)
1 can corn, drained
1/2 cup shredded cheddar cheese

Cook meat until no longer pink. Stir in salsa, tomato sauce and water. Bring to a boil. Add in pasta and corn. Reduce heat and cover for 12-15 minutes or until pasta is tender.

Sprinkle with cheese.

Throw It In a Pot Soup

1 can black beans
1 can kidney beans
1 can chili beans in chili sauce (do not drain)
1 can green chili's (small size)
1 can rotel tomatoes (do not drain)
1 can corn or 1 1/2 cups frozen corn
1 can chicken broth
2 cans chicken or 1 pint bottled chicken
2 T chopped fresh cilantro
2 t cumin
1 T chili powder
1 T garlic salt
water to fill pot

Cook in crock pot all day on low (7-8 hours)

Pea and Peanut Salad

1 package (10 oz) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup Italian salad dressing

In large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.

Found in: "Taste of Home: Simple and Delicious Cookbook"

Refried Bean Soup

1 can (28 oz) crushed tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 can (31 oz) refried beans
1 can (14 1/2 oz) chicken broth
1 tablespoon minced fresh cilantro or dried if necessary
tortilla chips, optional, for topping

In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes.

Found in "Taste of Home: Simple and Delicious Cookbook"

Apricot Chicken

1 1/2 packages onion soup mix
1 jar of apricot preserves
1 bottle Russian dressing (8 ounces)
1 pound chicken, cut up

Place all ingredients in crock pot and cook on low for about 4 hours.

Serve over rice (brown or white).

Macaroni Coleslaw

1 package ditalini (ring macaroni)
1 package coleslaw mix
1 onion, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green bell pepper, finely chopped
1 small can of sliced olives
1 package (6 ounce or so) precooked chicken

Dressing:
1 1/2 cups Miracle Whip
1/3 cup sugar
1/4 cup cider vinegar
1/2 t. salt
1/4 t. pepper

Cook pasta according to package directions. Drain and rinse with cold water. Drain again well. Place pasta into large bowl and add the rest of the non-dressing ingredients. In small ball, whisk the dressing ingredients together and then toss into salad. Cover and refrigerate before serving.

Optional: add chicken

(Adapted from a Taste of Home magazine)

Chicken Tortilla Soup

1 pound chicken breast, cut in pieces
1 can (15 ounce) petite diced tomatoes (or whole ones, mashed up)
1 can (10 ounce) enchilada sauce
1 onion, chopped finely
1 can (4 ounce) chopped green chilies
1 can corn
1 can black beans
2 cloves garlic, minced
2 cups water
1 can (14.5 ounce) chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t pepper (black or white)
1 T chopped cilantro (dried is fine to use as well)

Mix all ingredients together in crock pot (4 quart minimum). Cook for 3-4 hours on high or 6-8 hours on slow.

Serve with tortilla chips, shredded cheese, avocado or sour cream.

Recipe altered slightly from one found on AllRecipes.

Ravioli Bake

1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained (I've found this to be optional)
2 pkg. (1 pound each) frozen ravioli
2 cups shredded Italian/mozzarella cheese
2 T grated Parmesan cheese

Heat oven to 400.

Mix spaghetti sauce, tomatoes and water. Spoon one cup into bottom of 13*9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over tomato mixture. Top with remaining sauce and then ravioli. Sprinkle with remaining cheese and cover.

Optional: diced zucchini and/or Italian sausage

Bake 30 minutes and then uncover. Bake 15 minutes more. Sprinkle with Parmesan cheese.

Southwestern Potpie (work in progress)

cooked chopped chicken
black beans
diced chilies
garlic salt
paprika
chili powder
cumin
1/4 cup water (optional) corn?

Mix together well.

Bake biscuits (at least a dozen).

Top biscuits with mixture and add cheese and taco sauce.

Cheese Sauce (for pasta)

3 T butter
3 T flour
2 cups milk
2-3 cups cheese
1/2 t salt
1/4 t white pepper

Melt the butter in medium sauce pan. Add flour and stir until thickened. Pour milk in, a little at a time, stirring constantly to prevent scorching. Once all the milk is in add cheese and stir until melted. Then add the salt and pepper.

Taco Soup

1 pound ground beef
1 onion, chopped
3 cans (15 1/2 ounces each) chili beans in chili sauce, undrained
1 can diced tomatoes, undrained
1 can corn, drained
1 can (8 ounces) tomato sauce
1 package (1 1/4 ounces) taco seasoning mix
2 cups water
1 1/2 cups shredded cheese

Brown beef with onions and drain fat. Add all remaining ingredients, except cheese. Simmer on medium-low for 5-10 minutes, stirring occasionally.

Serve topped with cheese.