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

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.

Potato Bacon Casserole

4 cups frozen hash browns (shredded or cubed), thawed
1/2 cup finely chopped onion
1/2 package bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 egg
1 can (12 ounces) evaporated milk
1 t seasoned salt

In a greased 8 inch baking dish, layer potatoes, bacon, onion and then cheese.

In a small bowl whisk the egg, milk and seasoned salt and pour over potatoes in the pan.

Bake for 40-45 minutes in a 350 oven. Let cool for at least 10 minutes before serving because the milk will be runny if you don't.

(found in a taste of home book)

Mini Shepherd's Pies

1 pound ground beef
1/4 cup chopped onions
1/2 t minced garlic
1/3 cup ketchup
1 T cider vinegar
1/2 t salt
1 1/4 cups water
3 T butter
1 1/4 cups mashed potato flakes
3 ounces cream cheese, cubed
1 can refrigerated biscuits (12 ounces)
paprika

Cook the meat, onion and garlic in a large skillet until meat is browned. Stir in the ketchup, vinegar and salt.

In small saucepan, bring water and butter to boil. Transfer to mixing bowl and mix in potato flakes and cream cheese.

Press biscuits individually into greased muffin cups. Fill with beef mixture and then potato mixture. Sprinkle paprika on top.

Bake at 375 for 20 minutes.

(A drained can of corn can be added to the meat mixture to add vegetables to the meal)

Baked Potato with Chili

1 potato per person
1 can chili (Staggs Country Brand)
grated cheese
chopped tomatoes
sliced olives
chopped onions
butter
salt
pepper
season salt

Bake potato until done inside. Ususally 1 hour in 400 degree oven or hit the baked potato button on the microwave, one hit for every potato. Top with toppings.

Mashed Potato Casserole

2-3 cups prepared mashed potatoes
1 pound ground beef
1/2 cup onion, chopped (optional)
1 can (6 oz) tomato sauce
1 can corn
1 can green beans
1/2 cup cheese

Brown ground beef with onion. Add in tomato sauce. Put meat mixture in 3 quart dish and dump corn and green beans on top. Spread mashed potatoes over and sprinkle cheese. Bake at 350 for 30 minutes.

Italian Leek Soup

1 pound of sweet italian sausage
3 leeks
4 potatoes
2 14 oz. cans vegetable broth plus two cans water
italian parsley (optional)
salt and pepper to taste

Take casings off of the sausage and cook until no longer pink in a soup pot. Slice leeks into thin slices and add to pot. Cook until mostly transparent. Add the broth and water and bring to a boil. Peel potatoes and cut into bite size pieces and add them to pot. Add parsley, if desired. Cook for twenty minutes or until potatoes are tender. Add salt and pepper to taste.

Tastes great with homemade bread.