Family Recipes Along the Way

I got this recipe from a woman in the church I attended when I was a young adult. I don't believe I ever tried it until my kids were older and I was looking for something different to fix for supper. I came across this and it quickly became one of Logan's favorites. Its a quick and easy comfort food. 1 1/2 lb. ground beef 1 large onion, chopped 1 (4 oz.) can mushroom stems and pieces 1 1/2 tsp. instant beef bouillon granules 1 tsp. Worcestershire 1 cup sour cream (I use the fat-free kind) 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 cups water 3 Tbs. flour 1/4 cup ketchup Hot cooked noodles Brown beef and onion; drain off fat. Stir in mushrooms, bouillon, Worcestershire, 1/2 tsp. salt, 1/8 tsp. pepper, and 1 1/2 cups water. Bring to a boil; reduce heat, cover and simmer 15 min. Combine sour cream and flour. Blend into beef. Cook until thickened; do not boil. Stir in ketchup and heat through. Serve over noodles.

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this. 4 slices bacon, fried and crumbled (optional) 3TBS olive oil 1 med. onion, chopped 3 garlic cloves, chopped 1 lg. can (28oz.) crushed tomatoes 2 med. carrots, sliced 1 cup sliced zucchini rounds 1 can Campbell's 'Bean with Bacon' soup 2 cans beef broth 1/3 head cabbage, shredded 1 tsp. dried sweet basil 1/4 cup minced parsley Shredded Parmesan cheese Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread. *I put the cheese in the bowl and then ladle soup over it so it melts.

1/2 cup unsalted butter 1 medium onion, thinly sliced 3 leeks, sliced 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices 3 (14 1/2-ounce) cans chicken broth 1 teaspoon salt 1/4 teaspoon pepper Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings. Yield: 11 cups

1 package Baker’s Semi-Sweet Chocolate 1/3 cup sweetened condensed milk ¼ cup brewed coffee 1 tsp. Vanilla ½ cup chopped nuts In glass bowl, microwave chocolate, milk and coffee on high for 2 min. Stir until smooth as silk Add nuts. Chill for 2 hours Roll into 1”balls and roll balls in ground coffee, nuts, or crushed cookie crumbs.