German Potato Soup

1 lb bacon, cooked and crumbled *

1 chopped onion

1 leek, trimmed and diced

2 carrots, diced

1 C chopped cabbage

¼ C chopped parsley

4 C beef broth

1 lb potatoes, diced

1 bay leaf

2 tsp pepper

1 tsp salt

½ tsp caraway seeds

¼ tsp nutmeg

½ C sour cream

Except for bacon and sour cream, add everything to crock pot. Cover and cook on low 8-10 hours or high for 4-5 hours. Remove bay leaf. Add sour cream and bacon. Stir and serve.

*May substitute ham pieces for bacon.

Baked Potato Soup

4 large baked potatoes with inside scooped out

2/3 C margarine

2/3 C flour

6 C milk

¾ tsp. salt

½ tsp. pepper

1 ½ C cheese shredded and divided

12 slices bacon ,cooked and crumbled

4 green onions sliced and divided

8 oz. sour cream

Melt butter in large pot. Add flour, stirring until smooth. Gradually add milk, Stirring until thickened. Stir in potato, salt, pepper, 1 C cheese, half of the bacon, 2 Tb green onion. Cook until heated, do not boil. Stir in sour cream and cook until heated. Do not boil. Serve with remaining cheese, bacon and onions.

Crock Pot Chalupa

1 lb pinto beans, soaked overnight and rinsed

2 or 3 lb pork roast

7 C water

1 onion chopped

2 cloves of garlic, pressed

1 Tb salt

2 Tb chili powder

1 Tb cumin

1 tsp oregano

4 oz chopped green chilies

Put everything in a crock pot and cook 5 hours on high until beans are done and roast falls apart. Serve with corn chips or Fritos and chopped tomatoes, cheese, onion, lettuce, etc.

Salisbury Steak with Onion Gravy

1 egg

1 can condensed French Onion Soup

½ C dry bread crumbs

¼ tsp salt

Pinch of pepper

1 ½ lbs ground beef or turkey

1 Tb flour

¼ C water

¼ C ketchup

1 tsp worchestershire sauce

½ tsp prepared mustard

6 Cups hot cooked egg noodles

In large bowl, beat egg. Stir in 1/3 C soup, bread crumbs, salt and pepper. Add beef, mix gently. Shape into 6 oval patties. Brown in skillet over medium heat 3-4 minutes on each side. Remove and set aside. Discard drippings. In skillet combine flour and water until smooth. Add next three ingredients an remaining soup. Bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is cooked. Serve with noodles.

Greek Spaghetti

Greek Spaghetti ***Make Ahead***

1 stick of butter

1 green pepper, chopped

1 onion, chopped

1 can cream of mushroom soup

1 can diced tomatoes

1 small can sliced mushrooms

1 small can black olives, sliced

8 oz spaghetti cooked

Shredded cheese

Saute pepper and onion in butter. Spread spaghetti in 9x13 dish. Spread pepper an onions on top. Mix soup and ½ can water together. Mix well and spread over spaghetti and peppers. Spread mushrooms on top. Spread tomatoes next, then top with olives and cheese. Bake at 375 for 30 minutes.

Poulet in a Pot

Poulet in a Pot ***Low Fat***

2 Boneless chicken breasts

1 carrot, chopped

1 onion, chopped

2 potatoes, cut up

1 c mushrooms, sliced

1 red pepper, chopped

1 tsp basil

1 can chicken broth

½ C dry white wine

Spray dutch oven. Throw in everything. Cover and bake at 300 for 2 hours. Serve with rolls.

Cashew Chicken

Susan’s Famous Cashew Chicken

2 lbs chicken breast cubed – stir fry until done, then add:

Celery, chopped

Cashews , to taste. – stir fry, leave crisp.

Add sauce, cook until thick.

Sauce:

1 C chicken broth

¼ or ½ C soy sauce

2 Tb corn starch

Dash of Tobasco

Swiss Chicken Casserole

6 chicken breasts, boneless and skinless

6 slices swiss cheese

1 can cream of mushroom soup, undiluted

¼ C milk

2 C herbed stuffing mix

½ C melted margarine

Spray crock pot with cooking spray. Arrange chicken on bottom. Top with cheese. Combine soup and milk. Spoon soup mixture over cheese. Sprinkle stuffing mix on top. Drizzle melted butter over stuffing. Cook on low 8-10 hours or on high 4-6 hours.