GRANDMA'S CHICKEN NOODLE SOUP

Julie Baldwin, Devin Baldwin, Recipe #19 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

HAM 'n' CHEESE POTATO SOUP

Kathy Baldwin, Vic Baldwin, Recipe #27

5 cups cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1 bunch of green onions, chopped

Cook in a large pan with 3 cups water. Boil 15 min. Do NOT drain.
In another pan, on low heat, melt ¾ c. butter with 3 chicken boullion cubes and stir until softened. Add ¾ c. flour and make a paste. Gradually add 1 qt. milk and cook until thickened.

Stir in 16 oz. velveta cheese (cubed) until melted. (5 min. or so…)
May also add cubed ham, if desired.
Pour cheese mixture into pan of vegetables…Stir…and add salt and pepper, to taste.

Enjoy!

TORTILLA SOUP

Cindy Baldwin, Mahon Baldwin, Recipe #3

6 cups water
1 small onion
1/2 bell pepper
1 can tomato sauce or diced tomatoes
1 can corn
1 can black beans
2 chicken breasts, boiled and cubed

Sautee onion and pepper in butter.
Combine all ingredients in large saucepan and heat over medium-high for about 30 minutes.
Serve topped with cheddar cheese and tortilla chips.

POTATO SOUP

Melissa Giles, Briant Giles, Recipe #11

6 medium sized potatoes, skinned and diced
1 large onion, chopped
1-2 carrots, sliced
4 chicken bouillon cubes
5 cups water
1 Tbsp. Salt
Pepper to taste
1 Tbsp. Parsley flakes (optional)
1 can evaporated milk

Simmer (just below boiling) the above ingredients except the evaporated milk until tender.
Then add the milk and bring to a boil.
Variation: add 1 cup shredded cheddar at the end (I really liked it with cheese).

CLAM CHOWDER

Sherry Johnson, Recipe #4

3 strips bacon - diced
1/2 medium onion - diced
2 large ribs celery - diced
2 tablespoons dried parsley dash of red pepper
1/2 teaspoons dried oregano - not ground
1/2 teaspoon celery salt
1/2 teaspoon Fines Herbes - optional
2 chicken bouillon cubes, slightly crushed
1 heaping teaspoon coarsely ground pepper
[Saute about 8 to 10 minutes over medium heat until onions are translucent]

2 small Idaho Russet potatoes, peeled and diced
1 medium carrot - diced
2 (10 1/2 ounces each) cans chicken broth
[Add to Sauted mixture and simmer to cook potatoes. cover and reduce heat, simmer about 30 minutes until potatoes are tender.]
[THEN add:]
3 (8 ounces each) cans chopped clamms with liquid1/2 to 2 cups half-and-half
[Heat through about 5 minutes.]
2 tablespoons cornstarch mixed with cold water into thin paste.slowly add to chowder, stirring constantly until thickened.DO NOT BOIL. serves 4 to 6.

[ Mom's notes:Saute bacon, onion, celery, parsley oregano, celary,salt, Fines Herbes, bullion, pepper for 8 to 10 minutes.Med heat until onions are translucent.
add 2 potatoes and 2 chicken broth and cook slightly.add 3 cans minced clams2 cups milk 2 Tablespoons cornstarchmixed with cold milk into paste.]

Beryl Johnson

HEARTY BROCCOLI VEGETABLE SOUP

Julie Baldwin, Devin Baldwin, Recipe #11

Ingredients:
3 tablespoons chicken bouillon
8 cups water
4 to 6 potatoes
2 cups chopped carrots
1 cup diced onion
4 cups chopped broccoli
1 cup diced celery
½ cup butter or margarine
¾ cup flour
1 cup Cheese Whiz
parsley

Directions:
1. In a 4-quart soup pan dissolve bouillon in boiling water.
2. Add potatoes, carrots, onion, broccoli, and celery.
3. Cook on medium heat 20 to 25 minutes or until tender.
4. In a large frying pan, melt margarine then slowly stir in flour.
5. Stir margarine and flour in with the vegetables.
6. Stir in Cheese Whiz.
7. Continue to cook on low heat until soup is thoroughly heated.
8. Garnish with fresh parsley.

Recipe adapted from Hearty Broccoli Vegetable Soup p17 in 101 Things to Do With a Potato

This was really yummy! This soup + Homemade bread= Very happy full people.

HAMBURGER VEGETABLE SOUP

Kathy Baldwin, Vic Baldwin, Recipe #9

1 diced onion
3 diced potatoes
3 diced carrots
3 diced stalks celery
½ diced green pepper
1 can tomato soup
2 tsp. chili powder
½ small head cabbage, sliced
1 1-lb. can tomatoes, chopped
1 lb hamburger

Brown meat and add salt, pepper, garlic to taste.
Add rest of ingredients and enough water to cover.
Simmer 2 hours.

I usually double this recipe. Makes about 1 ½ gallons. I usually add homemade salsa along with the tomato soup. During summer, when tomatoes are plentiful, I add fresh tomatoes. I rinse out all the catsup bottles, any tomato based things like barbeque sauce. I leave out the chili powder because the salsa is the spicing. I don't add any other spices.

(recipe Kathy Baldwin got from Maxine Sommer)

CREAMY CHICKEN TORTILLA SOUP

Julie Baldwin, Devin Baldwin, Recipe #10

Ingredients:
2 cans (14.5 oz) diced tomatoes & green chilies
2 cans (14.5 oz) chicken broth
1 can (16 oz) Refried beans
1 can whole kernel corn
2 cups shredded cooked chicken
tortilla chips
cheese

Directions:
1. Combine tomatoes and broth in medium saucepan.
2. Stir in beans and corn.
3. Bring to a boil and reduce heat to low and simmer 5 minutes stirring frequently.
4. Add chicken and heat through.
5. Top with tortilla chips and cheese.

Recipe from Rosarita No-Fat Traditional Refried Beans Can 2008

BAKED POTATO SOUP

Cindy Baldwin, Mahon Baldwin, Recipe #1
The Best Potato Soup Ever

Ingredients:
1/4 c. instant mashed potatoes
2 c. chicken broth (I use 2 c. water & 2 bouillon cubes)
1/2 c. butter
1/2 c. flour
3 c. milk
3 lg. baked potatoes, diced
1/4 t. garlic pwdr.
1/4 t. pepper
1/4 t. sugar
1/2 t. salt (at least)

Combine mashed potatoes & broth.
Melt butter in pan, mix in flour and cook till bubbly. Slowly whisk in milk.
Add spices, then add to broth mixture.
Top with cheese, chives, or crumbled bacon. Great with bread sticks.

Cook and Prep Time: 30 - 45 min
Recipe from Ray Family

CREAM OF BROCCOLI SOUP

Vic Baldwin, Kathy Baldwin, Recipe #3

Put in heavy kettle 1 ½ pounds chopped broccoli

1 small onion, chopped, enough water to cover, and salt.

Cover and simmer until very well done (20 minutes or so).



Add 1 can milk, 3 cups chicken broth, and 2 cups regular milk.

Thicken with flour and water mixture ( ¾ cup flour and enough water to make it the right consistency).

Cook until thickened some.



Add ¾ pound Velveeta or American Cheese slices.

Add 1 cube butter, pepper and 1 tsp. MSG.

Continue cooking until cheese is melted.


Note: I usually add more cheese for a cheesier taste and I leave out the MSG. Makes about 1 gallon.