Basic Taco Soup

This is what I was going to bring the night of Freezer Meals and what I should have brought to Soup night. There are days (weeks, months) where I'm not feeling like much of a cook, and this is always handy during such times to throw together in a pinch. Plus, it makes two meals for my little fam (unless we pig out), or it can just as quickly be doubled: one meal for later on in the week and two more for the freezer. That's my kinda cook'n!

makes ~8 cups

1 lb ground beef, browned and drained
1 28-oz can tomatoes (pureed, diced, however your fam likes them)
1 8-oz can tomato sauce
1 15-oz can kidney beans (drained & rinsed)
1 15-oz can corn (w/ liquid)
1/2 pkg taco seasoning (I think McCormick is the most flavorful, but Kroger is good as well.)

Toss it in a pot, let it come to a boil, and serve up!

Toppings:
- Fritos corn chips
(sure, you can substitute regular corn chips, but it's just not the same)
- shredded cheese
- sour cream
(nothing else better than the heat of the soup and the cool of the cream....YUM)
- sliced olives

Can also toss in whatever you need to clean out of the fridge:
- onion - peppers - pinto/black beans
- roast beef in place of hamburger meat
(made it yesterday with some BBQ-rubbed roast leftovers; what a tasty substitute!)

Sweet Rolls

2 pkg. dry yeast (2 Tbsp.)
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling

Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.

Lucy Jesse

Sweet Potato Casserole

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Cranberry Pineapple Minis

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean

Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

Tara Flake

1 lb. spicy italian sausage
1/2 lb. smoked bacon
1 qt. water
3 2/3 cups chicekn broth (or 2- 14.5 oz cans)
2 large russet potatoes, scrubbed and cubed
2 garlic cloves, peeled and minced
1 med. onion, chopped
2 cups chopped kale or swiss chard
1 cup heavy whipping cream or half and half
salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender. While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon, set aside. When the potatoes are tender add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

*Note: before I add the meat, I take 2 cups or so of the potato soup mixture and puree it then add it back to the pot. This just makes it a little thicker.

ps. I can't wait to make all the soups - they were all soooo good! I actually have all the things in my cupboard for the southwest pumpkin one that Amanda made, I'm so excited!

Creamy Chicken Noodle Soup

by Melissa Winder
2 C cooked and diced chicken breasts (about 2-3 breasts)
1 chicken bouillon cube
4 C chicken stock
2 C carrots, chopped
2 C celery, chopped (I leave this out since James doesn't like it)
3/4 C onion, chopped
1 can cream of chicken soup (Healthy Request version works great too)
1/4 C evaporated milk + more (also works with Lowfat evap milk)
Extra chicken stock or chicken broth
Salt and pepper
Noodles--homestyle egg noodles or homemade (see recipe below)

Directions:
-Heat stock, add 1 chicken bouillon cube
-Add carrots, celery, onion, and simmer until tender (about 1-2 hours if you have the time)
-Add cream of chicken soup and evaporated milk
-Add noodles, cook until soft (according to package label or until doubled in size for homemade)
-Add chicken and salt and pepper to taste
-Soup will look like a casserole, so add equal parts chicken broth (or stock) and evaporated milk until it is the desired consistency

Homemade noodles:
1 egg, beaten
2 Tbsp milk
1/2 tsp salt
3/4 - 1 C sifted flour (too much flour makes them a little hard)

Directions: Mix ingredients to stiff dough. Roll out on floured board. Let sit for 20 minutes. Cut into thin strips, let sit for 5 more minutes. Put into soup; stir to keep noodles separated.

Enjoy!

Cheater Potato Cheese Soup

by Natalie Pelfrey

This recipe is so ridiculously easy...

3 cans cream of potato soup
2 8-0z cans of evaporated milk
pepper jack cheese
cheddar cheese
real bacon strips, crumbled

Throw it in a pot!