Find Recipes Instantly! (Type the Recipe name or any Ingredient) Acorn squash soup 1 small onion, chopped 1/4c.chopped celery 2 TBLS. butter or marg 2 TBLS. all purpose flour 1 tsp. chicken bouillon granules 1/2 tsp. dill weed 1/4 tsp. curry powder dash cayenne pepper 2 c. chicken broth 1 can (12oz) evaporated milk 3 c. mashed cooked acorn squash salt and pepper to taste 5 bacon strips, cooked and crumbled In a large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to boil, cook and stir for 2 minutes. Add the squash, salt and pepper, heat through. In a blender, process the soup in batches till smooth. Pour into bowls, garnish with the bacon.ENJOY.YIELD:6 SERVINGS. Southwest cheese soup 1 cup milk 1 pkg.(16 0z)process cheese spread loaf, cut in cubes 1 can(15 1/4 oz.)whole kernel corn, drained 1 can(15oz)black beans, rinsed and drained 1 can(10oz.)diced tomatoes and green chilies, undrained Chopped fresh cilantro, if desired. Mix all ingredients together, except cilantro in 3 quart saucepan.Cook over med-low heat, stirring often, until cheese is melted and soup is hot. Sprinkle each serving with cilantro if desired. For a more substantial meal, add 1/2 pound cooked ground beef or chorizo sausage and heat through. Fresh tomato soup. 2 c. sliced carrots 1 c. chopped celery 1 small onion, finely chopped 1/2 c. chopped green pepper 1/4 c. butter or margarine 1-1/2 c. chicken broth, divided 4 medium tomatoes, peeled and chopped(4 cups) 4 tsp. sugar 1/2 tsp. curry powder 1/2 tsp. salt(optional) 1/2 tsp. pepper 1/4 cup all purpose flour In a Dutch oven, sauté carrots, celery, onion and green pepper in butter till tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat, simmer for 20 minutes. In a small bowl, combine the flour and remaining broth till smooth. Gradually add to soup. Bring to boil. cook and stir for 2 minutes.YIELD:9 SERVINGS(ABOUT 2 QUARTS) Creamy Monterey Jack Soup 2-1/2 cups water 1 med tomato,chopped 1 can(4 oz)chilies 1 can(12oz) evaporated milk 1 can (10-3/4 oz)condensedd cream of onion soup,undiluted. 1 can(10-3/4oz)cream of potato soup,undiluted 1/8 tsp.garlic salt 8 oz.bulk monterey jack cheese,cut into 1 inch cubes In large saucepan,combine the water,tomato and chilies.Bring to a boil,boil for 5 minutes.Stir in milk,soups,and garlic salt.Cook and stir over med heat until heated through.Place cheese cubes in serving bowls,ladel hot soup over cheese.YIELD;6 SERVINGS. Goulash 3 cups dry egg noodles 1 pound ground beef 1 medium onion, chopped salt to taste ground black pepper to taste garlic salt to taste 1 (15 ounce) can corn 1 (15 ounce) can kidney beans 1 (10.75 ounce) can condensed tomato soup Directions 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2 In a large skillet, over medium heat, brown the ground beef and onion together. Drain off the grease. Add salt, pepper, and garlic salt to taste. 3 Stir in the corn, kidney beans, and tomato soup. Stir in the cooked egg noodles and mix thoroughly. Thunderbird Stew 2 pounds chuck roast 1 (1 ounce) package dry onion soup mix 1 (.75 ounce) package dry brown gravy mix 1 1/2 cups apple juice Directions 1 Crockpot instructions: Place stew beef, onion soup mix, brown gravy mix, and apple juice into a crockpot and cook on low for 5 to 8 hours. 2 Oven instructions: Mix together the apple juice, onion soup mix, and brown gravy mix in a casserole dish. Add stew beef, and cook covered for 2 1/2 to 3 hours in a 325 degree oven.( 165 degrees C) Creole Fish Soup 1 lb Red snapper,boned/shredded 1 c Minced onion 1 c Cooked strained tomatoes 1 ea Bay leaf 1 x Cayenne pepper 2 tb Lemon juice 1 lb Shelled shrimp,diced 1 c Diced potatoes 1 tb Butter or margarine 1 x Salt 6 c Water 1. Combine all ingredients except lemon juice in large saucepan. 2. Simmer 40 minutes, or until vegetables are tender. 3. Add lemon juice; stir and serve. Cheesy Lasagna Soup 1 pound ground beef 1 onion, sliced 2 large green bell pepper, cut into 1 inch pieces 2 cloves garlic, finely chopped 2 cups water 2 (14.5 ounce) cans Italian-style diced tomatoes, drained 1 (6 ounce) can tomato paste 2 cups uncooked mafalda pasta (mini lasagne noodles) 1 tablespoon packed brown sugar 1 1/2 teaspoons Italian seasoning 1/4 teaspoon ground black pepper 1 1/2 cups seasoned croutons 1 1/2 cups shredded part-skim mozzarella cheese Directions 1 Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain. 2 Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. 3 Set oven control to broil. 4 Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted. Makes 6 servings Cajun Corn Soup 1 c Chopped onion 1 c Chopped green pepper 6 Green onions, sliced 1/2 c Cooking oil 1/2 c All-purpose flour 3 c Water 1 cn Cajun-style stewed tomatoes -14 1/2 ounces 2 c Chopped peeled tomatoes 1 cn Tomato paste (6-oz.) 2 pk Frozen whole kernal corn -(16 oz. each) 3 c Cubed cooked ham 1 1/2 lb Fully cooked smoked sausage -sliced 1/8 ts Cayenne pepper or to taste Salt to taste Hot pepper sauce to taste In a large kettle or Dutch oven, saute onion, green pepper and green onions in oil until tender, about 5 minutes. Add flour and cook until bubbly. Add water, stewed tomatoes and chopped tomatoes and tomato paste; mix well. Stir in the corn, ham, sausage, cayenne pepper, salt and hot pepper sauce. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered for 1 hour, stirring occasionally. Beefy Bean Soup 1 tablespoon vegetable oil 3/4 pound beef stew meat, cut into 1 inch cubes 1 onion, chopped 3 cups beef broth 1 cup dry white wine 2 tablespoons chopped fresh thyme 1/4 teaspoon ground black pepper 1 bay leaf 2 (15 ounce) cans navy beans, rinsed and drained 4 carrots, cut into 1 inch pieces 2 stalks celery, cut into 1 inch pieces Directions 1 Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. 2 Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. 3 Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with chopped fresh parsley and crumbled cooked bacon, if desired. Makes 6 cups