Recipes 1-16-24

7 Can Soup
1 pound ground beef
2 cans Veg-all
2 cans ranch style beans, drained
2 cans minestrone soup, drained
1 can Rotel
Brown meat and drain. Add all ingredients and simmer for 1/2 to 1 hour.

Ground Beef Casserole
1 pound ground beef
1 teaspoon garlic juice
3 green onions, chopped
2 cans tomato juice
1 (5-6oz.) pkg noodles
Grated cheddar cheese
Brown ground beef and drain. Add both cans of tomato sauce and garlic juice. Simmer for about 25 minutes. Cook the noodles as directed. Make a white sauce with sour cream, cream cheese and onions. In a casserole dish, alternate layers of noodles, ground beef, and sauce. Top with grated cheese. Bake for 25 minutes at 350 degrees.

Easy Beef and Broccoli
1 (17oz.) pkg fully cooked beef tips with gravy
1 tablespoon dark sesame oil
1 (16oz.) pkg frozen broccoli
Stir fry vegetable mixture
1 tablespoon minced fresh ginger
1 clove garlic minced
1/8 teaspoon crushed red pepper
1/3 cup water
2 cups hot cooked rice
Heat sesame oil in large nonstick skillet over medium heat until hot. Add vegetable mixture, ginger, garlic and red pepper; stir fry 2-3 minutes. Stir in beef tips with gravy and water; bring to a boil. Serve over rice.

Snowmobile Soup
1 lb ground beef
1 small onion chopped
5 large potatoes, julienned
Like French fries
10 ¾ oz. can cream of mushroom soup
1 soup can milk
2 lbs. shredded cheddar cheese
1 teaspoon salt
¼ teaspoon pepper
Brown beef in skillet. Stir frequently to break up clumps. When meat is no longer pink, drain off all but 2 tablespoons drippings. Place browned beef in slow cooker. Saute onion in drippings in skillet until softened. Stir onions, potatoes, soup milk, cheese, salt, and pepper into meat in slow cooker. Cover. Cook on high 3-4 hours, or until potatoes are as soft as you like them.

Cabbage Casserole
1 head cabbage, shredded
1 large onion, chopped
1/2 stick margarine
1/2 pound Velveeta cheese
1 can mushroom soup
Bread crumbs
Cook cabbage in boiling, salted water for 10 minutes. Drain well and place into 9x13 Pyrex dish. Saute onion in margarine until tender; then mix in cheese and mushroom soup. Pour this sauce mixture over cabbage and top with bread crumbs. Bake at 325 degrees for 30 minutes.

Homemade Vegetable Soup
1 lb stewing meat, cut into pieces
1 bay leaf
1 small onion, diced
3 carrots, sliced
2 ribs celery, sliced
2-3 potatoes, diced
14-1/2 oz. can stewed tomatoes, cut up
8-oz. can tomato sauce
¼ cup frozen corn
½ cup frozen green beans
¼ cup frozen peas
¼ cup chopped cabbage
Salt and pepper to taste
Combine all ingredients in slow cooker. Add water to cover ingredients. Cover. Cook on low 6-8 hours, or until meat and vegetables are as tender as you like them.

Stay in Bed Stew
1 lb chuck stewing meat
1 large onion, chunked
2 potatoes, peeled and diced large
4 carrots, peeled and sliced
10-3/4oz. can tomato soup
½ soup can water
Dash of pepper
½ teaspoon salt
1 bay leaf
1 cup frozen peas
Put all ingredients in slow cooker. Cover. Cook on low 5-6 hours, or until vegetables are as tender as you like them. Add peas ½ hour before serving. Remove bay leaf before serving.

Cheesy Broccoli Soup
1 lb frozen chopped broccoli, thawed
1 lb Velveeta cheese, cubed
10-3/4oz. can cream of celery soup
14-1/2 oz. can chicken or vegetable broth
Dash of pepper
Dash of salt
Combine ingredients in slow cooker. Cover. Cook on low 5-6 hours.

Potato Soup
6-7 potatoes peeled and diced
½ to ¾ stick of butter
1 can cream of mushroom soup
1 can cream of celery soup
1 medium onion, chopped
1 ½ cup milk
1 teaspoon garlic salt
8 oz. cream cheese
Salt and pepper to taste
Cook potatoes and onions in enough water to cover, until tender. Add cubes of cream cheese. Remove from heat. Stir until cheese is melted. Add milk, soups, butter and spices. May top with cheese, bacon bits and/or green onions tops.