Cheesy Veg Soup

Yeah, I sort of threw this together today but everyone loved it so I am trying to at least remember the basic recipe...
1 can cream of celery soup
1 can cream of chicken soup or cream of mushroom
about 3-4 cups broth (or more)
package of mix veggies
package of hash browns (I use from 10 to 15 oz usually but you can do any amount)
onion
thyme
garlic salt/onion powder
parsley

Roux - 1 T butter + 1 T flour, cup of milk and cheese (about 2 cups)

Sweet and Sour Chicken

SWEET AND SOUR CHICKEN

1 can pineapple chunks, drained
1 large onion, chopped
1 Tbsp oil
1 1/4 C water
2 C carrots, sliced lengthwise into sticks
3 chicken bouillon cubes
1/4 C brown sugar
2 Tbsp cornstarch
1/4 tsp ginger
1/4 C ketchup
2 Tbsp vinegar
1 Tbsp soy sauce
2 C chicken, diced and cooked
1 C green pepper, sliced in strips

Saute onion in oil.  Add water, carrots and bouillon cubes.  Cover and simmer for about 5 minutes.  Combine sugar, cornstarch and ginger.  Add ketchup, vinegar, soy sauce and stir into vegetables.  Cook mixture until clear and thick.  Add chicken, pepper and pineapple.  Simmer for 5 more minutes.

Okay, sometimes I just make this and leave the chicken out completely.  Just fill it up with peppers and it is so good over rice.  I don't even miss the chicken but my Asian side does protest the whole time I do it!

Sour Cream Enchiladas

SOUR CREAM ENCHILADAS

2 can Cream of Chicken soup
1 - 1 1/2 C sour cream
1 onion, chopped
1 can diced chilies
3 handful (about 3 cups) shredded sharp cheddar
1 can black beans, drained and rinsed
1/2 tsp oregano
cilantro (I probably use about 1-2 Tbsp)
1 can green enchilada sauce
tortillas

Note - obviously by my directions this is a forgiving recipe, use any amount you want :) It makes a lot.

Combine soup, sour cream, onion, cheese, oregano, cilantro and chilies.  Mix and then add beans.  Fold/mix again to make filling.  Place filling in tortillas and roll them up.  Place in a greased pan (I use a 9x13 and a 2qt pan)  Combine enchilada sauce with a little cheese and cilantro (I also put sour cream in sometimes to make the sauce a little creamier).  Cover the tortillas with the sauce and bake for about 30 minutes at 350.

West Texas Spaghetti

WEST TEXAS SPAGHETTI

1/4 lb ground round (optional)
1 onion
1 small can V8 juice
1 can (15oz) diced tomatoes
1/2 tsp seasoning salt
1/2 tsp chili powder
1/2 tsp basil
1/2 tsp oregano
1 tsp cilantro
pepper to taste
1 C frozen corn or 1 can corn or 3 ears
7-8oz spaghetti (1/2 package)
Parmesan cheese or your favorite shredded cheese

Brown meat, drain.  Add onion and cook until onion is tender.  Add juice, tomatoes and seasonings.  Add corn. Cook spaghetti according to package directions.  Combine with meat and tomato mixture.  Put into a baking dish and cook for about 30 min at 350.  Add cheese and serve. If you want it to be a little more saucey then just add a small can of tomato sauce
Tastes fine without the meat.  Freezes very well, just bake it the day you serve it instead.

Mexican Lasagna

MEXICAN LASAGNA
(original recipe from Marisa)







about 12 corn tortillas (the small ones)
1 lb. ground beef, browned
1 tsp  salt
1/2 tsp each: cumin, oregano, garlic powder, chili powder, cayenne, onion powder
1 16 oz. can diced tomatoes
1 cup salsa
2  8 oz. cans tomato sauce
16 oz. cottage cheese
2 c. mozzarella
2 eggs

Directions:
Brown ground beef. Add salt, spices, tomatoes, salsa, tomato sauce, and warm. In separate bowl, mix cottage cheese, mozzarella, and eggs. Put half meat sauce in a 9 x 13 pan. Top with a layer of tortillas. Top with half of the cheese mix. Repeat. Bake 350 degrees for 1 hour.

Modifications
I used about 15 tortillas.  I put about 1/2 cup of the meat sauce in the bottom of the pan.  Then a layer of tortillas.  Then 1/2 cheese mix then 1/2 meat mix (save a cup for top).  Repeat.  Add another layer of tortillas and then about 1 C of meat sauce on top.

Used 1/4 lb of bison.  Added onions and garlic and a little more cumin.
Try without meat and use black beans and maybe a pinch of sugar in sauce.

Sausage, Tomato and Pasta

SAUSAGE, TOMATO AND PASTA
(original recipe from allrecipes.com)







1 box (14.5oz) Penne pasta
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 can (15oz) chicken broth
1- 2 tsp fresh basil
1 can (14.5oz) diced tomatoes
1 package (10oz) frozen chopped spinach
2 patties Morning Star Sausage, chopped finely
Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.  In a large skillet, heat oil.  Add onion and cook till tender.  Add garlic to skillet towards the end of cooking the onion. Add sausage, broth, basil and tomatoes.  Cook over medium heat till slightly reduce. Add al dente pasta and chopped spinach to skillet.  Cover skillet and simmer on reduced heat until spinach is tender.
Sprinkle with cheese when serving.

MODIFICATIONS
One modification that I have done is to add a little milk instead of the second can of chicken broth.  I will mix it with about a tsp of cornstarch and add about 1 1/2 - 2 C.  This makes it creamier.  You really have to gauge the liquid amounts for yourself each time you cook it because it can vary a little depending on how done the pasta is and the weather :)

Harvest Corn Chowder

HARVEST CORN CHOWDER
Original Recipe (received from my mother-in-law)






4 strips bacon
1/2 C chopped onion
dash garlic salt
1 tsp basil
1 pkg (10oz) frozen corn
1 pkg (10oz) frozen peas and corn
1 C frozen hash browns
1 can chicken broth
3/4 tsp salt
1/4 tsp pepper
2 tbsp chopped parsley
1 tbsp corn starch
2 C half & half

Fry bacon, remove and reserve drippings. Add garlic salt and onion to dripping and cook till tender. Add vegetables, broth, salt, pepper, bacon and bring to a boil. Reduce heat and simmer for 5-10 minutes. Stir cornstarch into half & half. Add to broth and vegetables. Add hash browns and basil. Return to a full boil and remove from heat. Add parsley.

Modifications
2 Morning Star sausage patties, crumbled to replace the bacon
Vegetable broth (make sure it is very flavorful) to replace chicken broth
garlic clove to replace garlic salt
don't add any salt, add a little more pepper and a dash of cinnamon
Fresh carrots - I cut up about 2 carrots and use 1/2 cup of frozen peas to replace the frozen bag
1% milk to replace half & half

These modifications do give it a little different flavor but it is sooo tasty! If you need to make more (and I do) then I add about 1 cup more vegetable broth, 1 cup more milk with cornstarch, double the vegetables, including onions and garlic, and double the hash browns.