101 Soup, Salad & Sandwich Recipes (5 page)

1 lb. ground beef

1/4 c. onion, chopped

1/4 t. dried basil

1/8 t. pepper

3-1/2 c. frozen or canned mixed vegetables

2 8-oz. cans tomato sauce

1 c. sharp Cheddar cheese, cubed

12-oz. tube refrigerated biscuits

In a skillet, brown beef and onion; drain. Add seasonings, mixed vegetables and tomato sauce; mix well. Cover and simmer for 5 minutes. Fold in cheese cubes; pour into an ungreased 2-quart casserole dish. Arrange biscuits on top. Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are golden. Serves 4 to 6.

4 boneless, skinless chicken breasts, cubed

3/4 lb. carrot, peeled and sliced

3 stalks celery, sliced

1 onion, diced

2 4.3-oz. pkgs. long-grain and wild rice mix

4 10-3/4 oz. cans cream of potato soup

32-oz. container chicken broth

2 c. whipping cream

In a slow cooker, layer chicken, carrot, celery, onion, rice with seasoning packets and potato soup. Pour broth over top. Cover and cook on low setting for 8 hours. Stir thoroughly. Mix in cream; cover and heat through, about 15 minutes. Serves 8 to 10.

1 lb. ground beef or turkey, browned and drained

3/4 c. green pepper, diced

1 t. garlic, minced

3/4 c. onion, diced

6-oz. can tomato paste

14-1/2 oz. can stewed tomatoes

15-1/2 oz. can kidney beans

1/4 c. salsa

1 T. sugar

1/2 t. cayenne pepper

1/2 t. dried cilantro

1 t. dried basil

Garnish: shredded Cheddar cheese, crackers

Combine all ingredients except garnish in a Dutch oven. Bring to a simmer over medium-high heat. Cover and simmer over low heat for 30 minutes, stirring occasionally. Serve with cheese and crackers. Serves 4 to 6.

14-1/2 oz. can petite diced tomatoes

1 c. water

3 T. quick-cooking tapioca, uncooked

2 t. sugar

1-1/2 t. salt

1/2 t. pepper

1-1/2 lbs. stew beef, cubed

3 to 4 potatoes, peeled and cubed

4 carrots, peeled and thickly sliced

1 onion, diced

In a large bowl, combine tomatoes with juice, water, tapioca, sugar, salt and pepper. Mix well; stir in remaining ingredients. Pour into a greased 3-quart casserole dish. Cover and bake at 375 degrees for 1-1/2 to 2 hours, until beef and vegetables are tender. Serves 4 to 6.

14-oz. can chicken broth

1 c. water

1 c. elbow macaroni, uncooked

1 c. milk

8-oz. pkg. pasteurized process cheese spread

1 c. cooked ham, diced

1 c. corn

Over medium heat, bring broth and water to a boil in a saucepan. Add macaroni and cook until tender, about 12 minutes. Reduce heat to low. Add milk, cheese, ham and corn. Simmer and stir until cheese is melted. Serves 4 to 6.

2 to 2-1/2 lbs. pork steaks, cubed

2 T. olive oil

2 sweet onions, chopped

2 green peppers, chopped

2 cloves garlic, minced

salt and pepper to taste

6-oz. can tomato paste

28-oz. can diced tomatoes

2 8-oz. cans sliced mushrooms, drained

In a Dutch oven over medium heat, sauté pork in oil until browned. Add onions, green peppers, garlic, salt and pepper. Cover; cook over medium heat until pork is tender. Add tomato paste, tomatoes with juice and mushrooms; bring to a boil. Reduce heat to low; simmer for one hour, stirring often. Serves 6.