Corned Beef and Cabbage

Ingredients: 
4 c. hot water
2 T. apple cider vinegar
2 T. sugar
1/2 tsp. pepper
1 lg onion,quartered
3 lb corned beef brisket
8 small potatoes, quartered
1 head cabbage, wedged
5-8 lg. carrots, cut 1"

Directions: 
Combine first five ingredients in a 6 quart crock pot and mix well.  Place corned beef and contents of spice packet into the mixture.  Scatter the potatoes and carrots over the top and along the sides. Cook on high heat setting 4 hours.  Remove the lid and scatter the cabbage wedges over the top.  Cover and continue cooking on low for 3-4 hours longer or until beef is tender. To serve, carve the beef into slices against the grain and serve with the vegetables.  Spoon some liquid on top of the beef to keep it moist.

Grammary's Zucchini Casserole

Ingredients:
6 C. sliced Zucchini/yellow squash mixed
1 med onion, chopped or sliced
1 carrot, shredded
1 can Cream of chicken or celery soup
1 C. sour cream
1 cube margarine
8 oz. Pepperidge Farms stuffing mix


Directions:
Add small amount of water to vegetables and cook until tender-crisp...don't overcook. DRAIN, then add soup and sourcream.  Melt margarine and mix with stuffing crumbs.  Spread half of stuffing in large casserole dish. Pour in zucchini mixture then top with remaining crumbs.  Bake 350 until bubbly.

Wonder Soup

Ingredients:

•   1/2 head of cabbage, chopped ( I use a bag of mixed cabbage)
• 1 cup celery, diced
• 1 cup white or yellow onion diced
• 1 cup carrots diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can basil, oregano, garlic diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• few shakes of black pepper
• 1/2 teaspoon salt (optional)

Directions:

1. Heat 2 tablespoons of olive oil in a large pot over medium hear
2. Add celery, onions, carrots, and bell peppers
3. Saute until slightly tender
4. Stir in garlic
5. Pour in chicken broth
6. Stir in tomatoes and cabbage
7. Bring to a boil and then reduce heat
8. Cook until cabbage is tender
9. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
10. Taste broth and adjust seasoning if needed
11. Serve and Enjoy!

Carrot-Pecan Ice Cream Cake

Ingredients:

1 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. grated carrot
1/2 c. chopped pecans
1/2 c. shredded coconut
1/4 c. raisins
1 c. sugar
1/2 c. vegetable oil
2 large eggs
3 pints of butter pecan ice cream
Toasted nuts and coconut

Directions:

Preheat oven to 325 degrees.  Butter and flour or line with parchment three round cake pans. Wisk together flour, powder, soda, cir mixture, cinnamon, and salt.  Beat sugar and oil until smooth then add eggs one at a time.  Reduce speed and add flour mixture, until just combined.  Gently fold in carrot, pecans, coconut, and raisins.  Divide batter among the three pans and bake 35 to 40 minutes. Unmold and cool to room temperature or freeze.  Layer cake and ice cream for three layers.  Then sprinkle toasted nuts and coconut on top while the ice cream is soft. Freeze.

Cheddar Chowder

Ingredients:

2 c. water
2 c. potatoes, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 c. cubed ham
1 can corn
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated

Directions:

Combine first seven ingredients in a large kettle and boil 10-12 minutes.  Meanwhile in a small saucepan, make a white sauce by melting butter, then add flour.  Stir until smooth and slowly add milk; cook until thickened.  Add grated cheese and stir until melted.  Add white sauce, corn and cubed ham to cooked vegetables.  Heat through.

Cabbage Patch Soup

Ingredients:

1 1/2 lbs ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans kidney beans, rinsed
1 quart chopped tomatoes
3 c. beef broth
1 15oz. can tomatoe sauce
4 large carrots, chopped
1/2 tsp. sugar
salt/pepper to taste

Directions:

In a large sauce pan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Add the remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.  Yield:  3 1/2 quarts

Chicken Soup

Ingredients:

3 lg. carrots, cut small
3 sticks of celery, cut small
1/2 onion, chopped
8 c. chicken broth
2 large chicken breasts
1 c. frozen corn
wide egg noodles
salt & garlic pepper
bay leaf
8 oz. sliced mushrooms, optional

Directions:

Boil chopped veggies in broth while frying chicken pieces.  Add chicken pieces, corn, noodles,, salt, pepper and bay leaf.  Boil till noodles are almost done and add mushrooms.  Top with chopped green onions and serve with fresh baked rolls.

Cheeseburger Soup

Ingredients:

1 1/2 cups water
2 cups cubed potatoes
2 small carrots grated
1 small onion chopped
1/4 cup chopped bell pepper
1 jalapeño seeded and chopped
1 minced clove garlic
1 tablespoon beef bouillon granules
1/2 tsp. salt
1 lb. hamburger. Cook/drain
2 1/2 cups milk divided
3 tablespoons flour
8 oz. velveeta, cubed
1/4-1 tsp. cayenne pepper
1/2 lb. bacon, cooked/crumbled

Directions:

In large saucepan combine first 9 ingredients. Bring to boil. Reduce heat, cover, simmer 15-20 minutes until potatoes are tender. Stir in beef and 2 cups milk. Heat through. Combine remaining milk and flour until smooth. Gradually stir into soup. Bring to boil and stir for 2 minutes or until thick and bubbly. Reduce heat, stir in cheese until melted. Add cayenne pepper. Stir in bacon just before serving.