Monday, October 27, 2014

Sopa De Tortilla

1 med onion, chopped
2 cloves garlic, minced
4 tbs olive oli
4 c. beef broth
4 c. chicken broth
1/2 c. tomato juice
1 tsp ground cumin
1 tsp chili powder
1 fresh jalapeno pepper, seeded and chopped
1 tsp salt
3/4 tsp worcestershire sauce
1 1/2 to 2 cups cooked brown rice
1 can black beans
1 tomato, chopped
2 c. shredded cooked chicken
1-2 lg. avocados, peeled, pitted and cubed
corn tortilla strips

In a 4 qt saucepan, saute onion until clear.  Add garlic and cook for one more minute.  Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt and worcestershire sauce.  Heat to boiling, reduce heat and simmer cover 30-45 minutes.  Add chicken, tomato and rice to soup and cook 5 minutes.  Garnish soup with tortilla strips, avocado and sour cream if desired.  Serves 8

Friday, October 24, 2014

Hamburger Scramble

Hamburger Scramble

1 lb. ground beef
1/2 - 3/4 c. uncooked rice
onion, chopped or onion salt
1 c. celery, sliced
2 carrots sliced
1 t. salt
1/4 t. pepper
1 T. italian seasoning (I sometimes use different spices, whatever sounds good)
16 oz. of tomato juice
2 c. water
1/2 c. shredded cheese

In large cold skillet or pan, crumble ground beef.  Sprinkle rice over meat, then layer vegetables and seasoning in order given.  Add water and tomato juice.  Cook covered for 30 - 40 minutes or until rice is cooked and water mostly absorbed.  Add more water as needed to keep rice cooking.  Stir as needed to prevent sticking.  When done sprinkle cheese over top and allow to melt before serving.

Friday, October 10, 2014

Print Shop Cheese Soup

~REPOST!  Easier instructions and updated ingredients!

2 carrots, peeled and diced
3 celery ribs, chopped
1/2 med. onion, diced
6oz frozen peas
8-16oz cheeze-whiz OR 1-2 cans campbells cheese soup (depending on your cheesy preference!)
3/4 stick (6tbs) butter
1 cup flour
12 c. water
5 chicken bouillon cubes

1. Boil veggies and bouillons in 6 cups water until tender.
2. In separate pot melt butter, whisk flour into butter until smooth. Add remaining 6 cups water.  Combine with veggies/broth.
3. Add cheese-whiz. Stir until melted and smooth.