Ingredients
2 cups chopped broccoli
1 onion, sliced
1 tablespoon margarine
1 (10.75 ounce) can condensed cream of potato soup
1 cup milk
1/2 cup water
3/4 teaspoon chopped fresh basil
1/4 teaspoon ground black pepper
1/3 cup shredded Cheddar cheese
Instructions
1 In a large saucepan over medium heat, saute the broccoli and onion
in the butter or margarine, about 5 minutes, or until tender.
Stir in the soup, milk, water, basil and pepper.
Mix well and heat through, about 15 minutes.
Add cheese and stir until melted. 4 servings.
BEEF STEW
Ingredients
1 pound cubed beef stew meat
3 tablespoons flour
3 tablespoons shortening
1 teaspoon salt
1/8 teaspoon ground black pepper
4 cups water
1 onion, finely diced
1/4 teaspoon paprika
1 clove garlic, minced
1 teaspoon Worcestershire sauce
3 carrots, quartered or 1 can carrots
3 potatoes, peeled and quartered
1/4 cup all-purpose flour
1/2 cup frozen corn kernels
Instructions
Melt shortning in heavy pot. Dip beef in flour and brown in shortning.
Add salt, pepper, water, onion, paprika, garlic, and Worcestershire sauce.
Bring to a boil, cover and simmer for 2 hours or until meat is tender.
Add carrots and potatoes and simmer for 45 minutes or until tender.
Remove meat from stew, add 1 tablespoon flour or cornstarch and mix,
in order to thicken stew.
After mixing let sit for a few minutes to thicken,
if not to desired thickness add more flour or cornstarch and repeat.
Once thickened return meat and add corn to stew,
heat through and serve.
6 servings.
CHUNKY CHICKEN RICE SOUP
Ingredients
1 cup cooked cubed chicken
1 tablespoon oil for frying
2 cup chicken broth
1 cup water
10 oz frozen mixed vegetables (thawed)
1/2 teaspoons poultry seasoning
1/4 teaspoons pepper
1 cup Minute Rice
1 tablespoon dried parsley
Instructions
Fry chicken in hot oil until browned.
Add broth, water, vegetables and seasonings.
Bring to a boil. Reduce heat to low, cover and simmer 5 minutes.
Stir in Minute Rice and parsley; cover, remove from heat.
Let stand 5 minutes before serving.
