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Taco Soup
· 1 1/2 pounds ground beef
· 1 large onion -- chopped
· 28 ounce can tomatoes with juice
· 15 ounce can kidney beans
· 17 ounce whole kernel corn with juice
· 8 ounce can tomato sauce
· 1 package taco seasoning mix
· 4 cups water
In a dutch oven, brown beef and onion. Drain fat and add remaining
ingredients. Simmer
for an hour. Serve with tortilla chips or cornbread.
Turkey
Frame Soup
·
1 turkey carcass
·
3 ribs celery, quartered
·
1 carrots, quartered
·
1 onion, quartered
·
2 cloves garlic, halved
·
1 bay leaf
·
1-1/2 teaspoons salt
·
10 black peppercorns
·
1/4 teaspoon paprika
·
10 cups water
·
noodles or rice
·
vegetables (chopped carrots, potatoes, pearl onions, etc.)
Break the turkey carcass into pieces and
place in a dutch oven or stock pot. Add all remaining ingredients. Bring to a boil over high heat. Reduce heat to low; cover
and simmer 2 hours. Remove bones and allow broth to cool. Remove turkey meat from bones and reserve. Discard the bones.
Strain the broth and
discard vegetables and seasonings. To the broth, add noodles or rice and cook until almost tender. Then add vegetables of
your choice and cook until tender. Add the reserved turkey meat and season to taste.
Note: This seems like a lot of trouble, but I guarantee you that this soup is like nothing
you will ever get out of a can.
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Vegetable
Beef Minestrone
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2
slices bacon, chopped
1/2 pound lean ground beef
2 carrots, chopped
2 cloves garlic, minced
1 large onion, chopped
1
stalk celery, chopped
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4
teaspoon crushed red
pepper flakes
1 (14.5 ounce) can stewed tomatoes
1 (10.5 ounce) can beef
broth
1 (15 ounce) can chickpeas
(garbanzo beans), drained
2 ounces spaghetti, broken
into
pieces |
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Directions
In
a large saucepan, cook bacon and ground beef until
well done, breaking up the beef as it cooks. Drain off the
grease
and add carrots, garlic, onion and celery. Season with
the bay leaf, basil, rosemary and red pepper flakes. Cook
for
about 5 minutes or until the onions are translucent.
Stir in tomatoes and beef stock.
Simmer for about 20 minutes then
put in the chickpeas
and broken spaghetti. Cook covered, for about 10 minutes
or until spaghetti is al dente. Remove
the bay leaf
before serving.
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Crock Pot Italian
Sausage, Peppers and Onions
- 2 lbs Italian link sausage, browned
- 1 jar of spaghetti sauce
- 1 large green bell pepper, sliced into
thick strips
- 1 medium onion, sliced
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
Put all ingredients in slow cooker.
Cook on low for 4 hours. Serve
on hard
rolls or hoagie buns.
Crockpot Beef and Bean Bake
3 bacon slices
1/2 pound ground round
1 cup finely chopped onion
1 can lima beans, undrained
1 can light red kidney beans, drained
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 tsp. dry mustard
Cook bacon until crisp, crumble and set aside.
Cook beef and onion in skillet and crumble.
Place bacon, beef mixture and other ingredients in
slow cooker. Stir well, cover and cook on high 1 hour.
Reduce to low and cook 3-4 hours. Makes 6 cups.
Awesome Slow Cooker Pot Roast
2 cans cream of mushroom soup
1 package dry onion soup mix (1 oz.)
1 1/4 c. water
5-6 lb. pot roast
Place roast in cooker; mix all other ingredients
and pour over roast. Cook on Low Setting for
8-9 hours; on High Setting cook for 3-4 hours.
Crockpot Barbeque
3 lb. beef chuck roast
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1 bottle barbeque sauce (18 oz)
Place beef chuck roast into cooker.
Sprinkle with seasonings.
Pour barbeque sauce over all.
Cook on low for 6 - 8 hours.
Remove meat from cooker, shred, and
return to cooker for 1 more hour.
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