Wednesday, November 23, 2011

Cheeseburger Soup

  • 2 1/2 # Ground beef
  • 1 1/2 C Chopped onions
  • 1 1/2 C Chopped celery
  • 2 C Shredded carrots [I buy the match stick carrots and rough chop]
  • 2 TBS Basil
  • 2 TSP Parsley flakes
  • 8 TBS Butter, divided
  • 5 1/2 C Chicken broth [abt 3 cans or 42 oz] I buy the boxed broth in fat free and low sodium]
  • 8 C Diced potatoes [abt 6 med to lg size]
  • 1/2 C Flour
  • 2 to 3 C Milk
  • 16 Oz Velveeta cheese, cubed
  • 16 Oz Sour cream
  • S & P to taste - do this last

Cook and drain ground beef. In a dutch oven or soup pot saute the onions, celery, carrots, basil and parsley in 2 TBS butter until tender. Add the broth, potatoes and meat. Bring to a boil and reduce to simmer until potatoes are done. While this is cooking...

... in a separate small skillet melt the rest of the butter and add the flour, cooking a few minutes, removing the raw flour taste. Add to soup and bring to a boil, cooking 2 minutes then reducing heat to low.

Add cheese and milk, starting with 2 cups. Stir until the cheese is melted. Add the other cup of milk to adjust desired thickness.

Remove from heat and add sour cream. Add half and check for your desired taste.

When reheating do not boil.

This is so good served with your favorite bread.

This recipe works halved.

Friday, November 4, 2011

Perfect serving size

I love these plastic freezer jars by Ball. I found them in 8 and 16 ounce sizes. I envisioned using them for picnics and in our travel cooler.

Today I made the large box [.60 oz] of Jell-O and used the 8 ounce size to create single servings. Just grab one and top with whipped cream and you're ready to enjoy a snack - quickly! Filling about 2/3 to the top made six servings.

And, after they cooled in the fridge I added the lids to keep the Jell-O top from getting that, well, hard rubbery texture that happens if left uncovered.

Wednesday, November 2, 2011

Taco Soup

Everyone has their own version. Here is mine:

2# of hamburger
Small yellow onion - diced
1 can chili beans or mexican beans
1 can kidney beans [dark or light]
2 cans of tomatoes [diced or stewed]
1 can white corn - drained
1 pkt taco seasoning [reduced sodium]*
1 pkt hidden valley ranch dressing
2 cups water. More or less based on desired thickness

Cook hamburger and onion. Drain fat.
Add canned goods.
Add taco and dressing packets.
Add amount of water for your desired thickness.

Optional topping: tortillas chips and shredded cheese.

* Add another 1/2 packet of taco seasoning for a deeper flavor.
-Add 1 can of rotel and 1 can green chilis to spice it up.
-To stretch for a few more people add another can of corn, tomatoes and beans.
-Freezes well.

Please wipe your can tops with damp cloth before opening. Most can tops dip into the contents while opening and you don't won't shelf dust or anything else getting into your food. Yuck!

Oops, no photo. We ate it all.