Soups and Stews

To print just one recipe, select the desired text by clicking and draging your mouse to highlight. Go to the Edit button at the top of the browser and click Copy. Now open up a text editor, such as Note Pad and paste the text into it, by right clicking in the blank open window and selecting Paste. Click on File in the Note Pad tool bar and select Print!

Soups and Stews

*Taco Soup*
*Old Fashioned Beef Stew*

Taco Soup

The nice thing about this recipe is that you can make it hotter or milder

1 pound lean ground beef

1 onion, chopped

1 bell pepper, chopped

1 28-ounce can stewed tomatoes, including liquid

2 packages taco seasoning mix

1 paackage dry ranch dressing mix

˝ cup picante sauce

1 8-ounce can tomato sauce

2 14 ˝-ounce cans niblet corn, including liquid or use hominey

2 14 ˝-ounce cans pinto beans, including liquid

Grated sharp Cheddar cheese

Crushed tortilla chips

In a large pot, saute ground beef, onion and green pepper until beef is brown and vegetables are tender. Drain off any grease from pan.

Add next 8 ingredients and simmer for 45 minutes.

Garnish each serving with generous amounts of grated cheese and crushed tortilla chips. Serves 8 to 10.

Old-Fashioned Beef Stew

1 boneless chuck roast (2 pounds), cut into ˝-inch cubes

1 Tbs. cooking oil

1 large onion, chopped

1 tsp. seasoned salt

2 to 3 tsps. salt, opt.

5 to 6 medium potatoes, peeled and cut into ˝-inch cubes

5 medium carrots, cut into Ľ-inch slices

1 medium rutabaga, peeled and cut into ˝-inch cubes

1 cup sliced celery (˝-inch pieces)

˝ medium head cabbage, finely sliced

1 cup cold water

2 tsps. browning sauce

In a Dutch ove over medium-high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours.

Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender.

Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute.

Yeild: 8 servings.

Press the back button on your browser to return to the main menu.

Counter