Creamy Chicken Potato Soup

1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups chicken broth
2 medium potatoes, cut into ½ inch cubes
1 ½ cups diced cooked chicken breast
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

In large saucepan, sauté onion in butter until tender. Stir in broth and potatoes. Bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt, and pepper.

Combine flour and milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley chives.

Tomato Basil Chicken Noodle Soup

1 bag egg noodles
1 pound chicken breasts, cut into bite size pieces
1 large onion, chopped
3 tablespoons olive oil
2 tablespoons garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 cans (14.5 oz.) diced tomatoes or basil, garlic and oregano diced tomatoes
2 cans ( 14.5 oz.) chicken broth
2 cups basil, freshly chopped
1 cup parmesan cheese, grated
Cook noodles according to package directions and set aside.

In soup pot, sauté chicken pieces and onion in olive oil until onions are clear and chicken is done.

Add garlic, salt and pepper. Sauté 1 minute more. Add diced tomatoes and chicken broth. Heat until mixture is boiling.

Add noodles and basil. Bring mixture back to boil and serve immediately. For added serving appeal, top off each serving with parmesan cheese and serve with your favorite crackers.

Pizza Soup

Pizza Soup

9-10 large tomatoes or more, depending on how many you are cooking for
Milk
2 tablespoons butter
Italian seasonings
Pepperoni
Parmesan cheese
Mozzarella cheese
Salt and pepper
Oregano

Blanch tomatoes and let cool. Peel and mash into pot; add butter. Add enough milk to cover tomatoes. Add more, if desired.

Stir in Italian seasonings to taste. Add pepperoni, Parmesan cheese, oregano. Cook to a boil. Turn off heat and add mozzarella cheese. Serve with bread or croutons.

Cabbage Kielbasa Supper

8 cups coarsely shredded cabbage
3 medium potatoes, cut into ½ inch cubes1 ¾ teaspoons salt
¼ teaspoons pepper
1 can (14 ½ oz.) chicken broth
2 pounds fully cooked kielbasa or Polish Sausage, cut into serving size pieces

In a 5 quart crock pot, combine the cabbage, potatoes, onion, salt, and pepper. Pour broth overall. Place sausage on top (crock pot will be full, but cabbage will cook down).Cover and cook on low for 8-9 hours or until veggies are tender and sausage is heated through.

Slow Cooked Stroganoff

3 pounds boneless beef round steak
½ cup flour
1 ½ teaspoon salt
½ teaspoon ground mustard
1/8 teaspoon pepper
1 medium onion, sliced and separated into rings
2 cans (4 oz. each) mushroom stems and pieces, drained
1 can (10 ½ oz.) condensed beef broth undiluted
1 ½ cups (12 oz.) sour cream
Hot cooked noodles

Cut round steak into 3 x ½ inch strips. In a large resealable plastic bag, combine flour, salt, mustard and pepper. Add beef in batches; toss to coat.

In 5 quart crock pot, layer the onion, mushrooms and beef. Pour broth over all. Cover and cook on low for 8-10 hours or until meat is tender.

Just before serving, stir in the sour cream. Serve over noodles.

Kielbasa Soup

½ pound kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14.5 oz. each) chicken broth
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned.

Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until veggies are tender. Transfer to a slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 8-9 hours

*My Notes:* This recipe is perfect for finishing the holiday leftovers!

Creamy Chicken with Bow Tie Pasta

6 oz. dried bow tie pasta
12 oz. skinless, boneless, chicken breast halves, cut into strips
1 tablespoon olive oil
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes with Italian herbs
1 can (15 oz.) sweet peas, drained
¼ cup whipping cream

Cook pasta according to package directions; drain.

Meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.

Stir in tomato sauce, undrained tomatoes and peas. Bring to a boil; reduce heat. Simmer, uncovered, 5-10 minutes or until thickened. Slowly stir in cream. Serve over hot pasta. Sprinkle finely with shredded Parmesan cheese.

Cherry Hot Peppers

USE RUBBER GLOVES TO HANDLE PEPPERS!

In each jar put a large clove of garlic, 1 teaspoon salt per quart and 1 whole pepper with seeds.

Clean and cut peppers in half then fill jars.

Make brine. 1 cup vinegar, 2 cups water, bring to a boil and then pour over peppers.

Put on lids and turn upside down for ½ hour.

*My Notes:* Put lid inserts as well as lid rings in hot water.
4 cups vinegar and 8 cups water will fill 4 quarts of peppers.
-This is my Gram's recipe and has been a favorite for many years. Every year we plant a lot of cherry hot peppers in the garden. During the winter it is a great treat!