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Columns April 10, 2018  RSS feed

Cooking Country

Sherry Matney

Brrrr! So how many of you will admit to having put up your coats and jackets before this last cold snap. I will admit it. I was so sure the cold weather was past that I even put away my electric blanket. Can you believe? I know to wait until after April 15, but just could not stand it, so this past weekend, I had to dig into my winter stash and drag out sweaters and winter pants. When spring cold snaps happen I just do not like chili, that’s for fall or winter, but some kind of soup instead. I dug around to find some simple soups that you might want to make on a cool evening when your bunch is tired of taco salad or Brookshire Brothers rotisserie chicken. These are quick and easy with few ingredients and they are great with a pan of cornbread.

Cheesy Broccoli Soup

½ cup chopped onion
¼ cup chopped green
pepper
2 tbsp. butter
1 (10 oz.) pkg. frozen
chopped broccoli, cooked
with no salt
1 ¼ cup milk
¾ lb. Velveeta Cheese

Sauté onions and peppers in butter. Cook broccoli and drain well. Add broccoli and remaining ingredients to onion and pepper. Cook on low heat until cheese is thoroughly melted or cook in microwave for 6 to 8 minutes.

Crock Pot Stew

2 lbs. stew meat
8 carrots, cut
1 chopped green pepper
4 stalks celery
1 potato per person
1 large chopped onion
1 large can diced tomatoes 1 tbsp. salt
1 tbsp. sugar

Combine all ingredients into crockpot and set on high for 3 to 5 hours.

Cowboy Stew

2-lb. ground beef
1 large chopped onion
1 pkg. minestrone soup
mix
1 can ranch style beans
1 can Rotel tomatoes
1 can whole kernel corn

Brown onion and ground beef. Place meat and onion in soup pot, add other ingredients and simmer 35-45 minutes. Add a little water if needed.


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