Cabbage Goulash
1 head cabbage
1 lb. ground beef
1 can cream of mushroom soup
1/2 can evaporated milk (or 4 ounces regular milk
1 onion, chopped fine

Brown beef and onion in fry pan. Slice cabbage into 1/4 inch strips. Lay cabbage over beef. Cover with soup and milk to make a sauce. Simmer until tender. Serves 4 to 5.

Easy Onion Soup

2 tablespoons vegetable or olive oil
1 pound yellow onions, peeled and thinly sliced
1 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
6 cups low-sodium vegetable or chicken broth

Heat the oil in a large pot over moderate heat. (High heat might make the onions slightly bitter, but long, slow cooking brings out their sweetness.) Add the onions and sugar. Saute, stirring frequently, until the onions are a rich caramel color, about 30 minutes. Stir in the thyme and pepper. Saute 1 minute more. Add the broth and let the soup simmer at least 15 minutes.

Serves 6.

Quick Chili

1/2 pound ground beef
1/4 cup chopped onion
1 can (15.5 ounces) kidney beans, drained OR 1-1/2 cups cookeddry kidney beans, red beans or other bean of your choice
1 can (14.5 ounces) diced tomatoes, no salt added—do not drain
1-1/2 tablespoons chili powder

1. Cook ground beef and onion in skillet until ground beef is

browned (160 degrees F). Be sure all pink color is gone from meat

and juices. Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in

contact with raw meat.

2. Drain off fat into container.

3. Stir in kidney beans, diced tomatoes, and chili powder.

4. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add a little water, if needed, to thin the broth.

5. Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.

 

A Quick and Easy Beef Stew
Serves 6

3 lbs. beef stew meat
2 cans cream of mushroom soup
2 (3-4 oz.) cans mushrooms
1 envelope dry onion soup mix
1/2 cup sherry
salt and pepper to taste

Place all of the ingredients in a large casserole. Cover and bake in a 325 degree oven for 2 - 3 hours. Serve over rice or noodles. .

I always served this over buttered noodles with a tossed salad and garlic bread

Spicy Thai Tomato Soup

1 10 ounce can condensed tomato soup
light coconut milk**
water
1 tablespoon chopped cilantro
1 teaspoon Thai green curry paste
1 scallion, sliced thin

**(milk of a coconut is NOT a dairy product
Place soup can contents in small sauce pan. Instead of just adding a can of water to the soup, use half the soup can of light coconut milk and half the soup can of water. Add the cilantro, the green curry paste and the scallion. Stir well and heat thoroughly. This is very easy and delicious. Serves 4.

Spicy BBQ Stew



Makes: 4 servings

Prep: 5 minutes

Cook: 10 minutes



* 2 sweet green peppers, seeded and coarsely chopped

* 1-1/2 cups frozen corn, thawed

* 1 container (18 ounces) prepared barbecue shredded pork

* 1 can (15 ounces) sweet potatoes in syrup

* 1/4 cup shredded cheddar cheese



Directions



1. In large pot, combine peppers, corn, shredded pork and 1 cup water.

Heat, covered, over medium high for 7 minutes, stirring occasionally,

until peppers are crisp-tender.



2. Meanwhile, drain sweet potatoes and discard excess syrup. If whole,

cut into cubes. Stir into stew and cook another 2 to 3 minutes, or

until heated through. Serve sprinkled with cheese.

Chicken Soup with Rice
2 whole chicken breasts
8 bouillon cubes (chicken)
1 can cream of chicken soup
Salt and pepper to add taste
1 tsp. celery salt or flakes
1 1/2 c. minute rice

Put chicken in 2 or 3 quarts of water. Add bouillon cubes and seasoning. Bring to a boil and cook until chicken is done. Remove chicken, let cool, debone and dice into cubes. If water evaporates add more water. For each cup of water add one more bouillon cube. Add diced chicken and rice to a boil. Cover and simmer for five minutes. Turn off heat and cool.

Cream of Corn Soup

3 Ingredients

Serves 4



1 16-oz can creamed corn

3 cups milk

4 TBSPS. sour cream

Method:

1. Heat corn and milk together.

Season with salt and pepper.

2. Ladle into soup bowls, then top with a dollop of sour cream.

Seven Can Soup

Seven Can Soup I

This is a yummy, hearty soup. It's all in the can. Great for those evenings when you're rushed to put dinner on the table.

Ingredients

• 2 cans Ro-tel tomatoes
• 3 cans Ranch-style beans
• 2 cans minestrone soup

Directions

Put all together in a pot on the stove. Heat, stir and serve with crackers or cornbread. Enjoy

Beef Bean Soup

Ingredients

• 1 1/2 lbs. raw beef roast, cut in cubes
• 2 cups. northern soup beans
• 1/2 cup chopped celery
• 1 small onion
• 2 tsp. sweet basil
• 1 small package thin noodles

Directions

Cook the beef, beans, celery, onion and basil in large soup pot until tender. Add noodles, cut until tender. Add water, chicken or beef broth if it cooks down too much.