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Odessa, MO —
We have to praise the Lord for our rain. I have no idea how many inches we have received, but a neighbor said yesterday it was 4 inches. I am sure by today it is much more than that and how appreciated it is.
The temperatures are cooler, water is standing everywhere and I have nothing to do but cook. It is sad that the “Bear” isn’t here to sample it all, but I will have some friends over and we will spend time telling “Grouchy Bear” stories. Have enjoyed the soups and have some great recipes for this winter.
Quick Broccoli/Cheese Soup
1 can cream of chicken soup
1 cup milk (I used 2 percent)
1 small package frozen chopped broccoli
1 cup shredded cheddar cheese
Blend soup and milk in a large saucepan. Add the broccoli and bring the mixture to a boil. Turn down the burner to medium and continue cooking (stirring occasionally) until the cheese has melted.
Mexican Stew
1 pound ground beef, browned and drained
3 cans ranch-style beans
3 cans Ro-Tel with juice
3 cans minestrone soup
1 pound Velveeta, cubed
Combine ingredients in crockpot. Heat until cheese is melted. If cooking on stove, use low heat to avoid scorching.
Nacho Potato Soup
1 (5 1⁄2 ounces) package au gratin potatoes
1 (11 ounces) can whole kernel corn, drained
1 (10 ounces) can diced tomatoes and green chilies (can use Ro-Tel)
2 cups water
2 cups milk
2 cups cubed, process American cheese.
In a three quart saucepan, combine contents of the potato mix, corn, tomatoes and water. Bring to a boil. Reduce heat, cover and simmer 15-18 minutes or until potatoes are tender. Add milk and cheese. Cook and stir until cheese is melted.
No Peak Stew
3 pounds boneless stew meat
1 package dry onion soup
1 ( 8 ounces) can mushrooms, drained
1 cream of mushroom soup
Put stew meat in Dutch oven or iron skillet. Layer all other ingredients over meat. Cook in 250-degree oven five hours. Serve over noodles or rice.
Great Chili
2 pounds lean ground beef
2 cans Ranch-Style beans
2 cans original Ro-Tel
1 can whole corn
1 package Ranch dressing mix
1 package taco seasoning mix
Brown meat and drain. Add dry ingredients. Add rest of ingredients plus 1 can water. Cook for 30 minutes.
Today I decided to try a quick but tasty potato soup.
Potato Soup
5 medium baking potatoes, cubed
1 medium onion, chopped
3 cups water
2 teaspoon salt
2 cups heavy cream
4 tablespoons butter
Combine potatoes, onion, water and salt. Cook until tender. Mash mixture thoroughly and add cream and butter. Return to heat and heat thoroughly. Garnish with bacon bits, sour cream and shredded cheddar.
If the cooler temps continue and we enjoy more rain try out some of the soups. It is a refreshing change and keeps you from standing over the stove for hours. See you next week.
We have to praise the Lord for our rain. I have no idea how many inches we have received, but a neighbor said yesterday it was 4 inches. I am sure by today it is much more than that and how appreciated it is.
The temperatures are cooler, water is standing everywhere and I have nothing to do but cook. It is sad that the “Bear” isn’t here to sample it all, but I will have some friends over and we will spend time telling “Grouchy Bear” stories. Have enjoyed the soups and have some great recipes for this winter.
Quick Broccoli/Cheese Soup
1 can cream of chicken soup
1 cup milk (I used 2 percent)
1 small package frozen chopped broccoli
1 cup shredded cheddar cheese
Blend soup and milk in a large saucepan. Add the broccoli and bring the mixture to a boil. Turn down the burner to medium and continue cooking (stirring occasionally) until the cheese has melted.
Mexican Stew
1 pound ground beef, browned and drained
3 cans ranch-style beans
3 cans Ro-Tel with juice
3 cans minestrone soup
1 pound Velveeta, cubed
Combine ingredients in crockpot. Heat until cheese is melted. If cooking on stove, use low heat to avoid scorching.
Nacho Potato Soup
1 (5 1⁄2 ounces) package au gratin potatoes
1 (11 ounces) can whole kernel corn, drained
1 (10 ounces) can diced tomatoes and green chilies (can use Ro-Tel)
2 cups water
2 cups milk
2 cups cubed, process American cheese.
In a three quart saucepan, combine contents of the potato mix, corn, tomatoes and water. Bring to a boil. Reduce heat, cover and simmer 15-18 minutes or until potatoes are tender. Add milk and cheese. Cook and stir until cheese is melted.
No Peak Stew
3 pounds boneless stew meat
1 package dry onion soup
1 ( 8 ounces) can mushrooms, drained
1 cream of mushroom soup
Put stew meat in Dutch oven or iron skillet. Layer all other ingredients over meat. Cook in 250-degree oven five hours. Serve over noodles or rice.
Great Chili
2 pounds lean ground beef
2 cans Ranch-Style beans
2 cans original Ro-Tel
1 can whole corn
1 package Ranch dressing mix
1 package taco seasoning mix
Brown meat and drain. Add dry ingredients. Add rest of ingredients plus 1 can water. Cook for 30 minutes.
Today I decided to try a quick but tasty potato soup.
Potato Soup
5 medium baking potatoes, cubed
1 medium onion, chopped
3 cups water
2 teaspoon salt
2 cups heavy cream
4 tablespoons butter
Combine potatoes, onion, water and salt. Cook until tender. Mash mixture thoroughly and add cream and butter. Return to heat and heat thoroughly. Garnish with bacon bits, sour cream and shredded cheddar.
If the cooler temps continue and we enjoy more rain try out some of the soups. It is a refreshing change and keeps you from standing over the stove for hours. See you next week.
