Family Recipes Along the Way

1 whole chicken Salt Pepper 2 carrots 1 stalk celery 1 large onion 1 clove garlic (I use more) 2 large cartons of Chicken broth Ground Turmeric 1 spring of fresh thyme Dried parsley 1 package Ream’s Frozen Egg Noodles  In a large pot or Dutch oven add a little olive oil and heat over medium high heat.   When hot, add diced or shredded carrots, chopped celery, minced garlic and cook for a few minutes until the veggies are soft.  Add chicken and cover with 1 carton of broth and  the thyme and cook over medium heat until chicken is tender and falling off the bones (about 2 hours). Remove chicken and cool.  When cool enough to touch, tear into bite sized pieces and return to pot.  Add salt and pepper to taste and add just enough turmeric to color the broth a light golden color.  Add as much chicken broth as necessary to give you the amount of liquid you prefer and bring to a boil.   Add noodles and cook until tend...

1 lb ground beef 1 lb dried pinto beans 1 can (6oz) tomato paste 2 cup chopped onions 3 T chili powder 1 T ground cumin -salt to taste -water Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt and stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serves 6 I make this without the beans

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