Recipes:
Brenda's Homemade Hot Cocoa Mix
Broccoli Salad w/ Dried Cherries
Chicken Quesadillas (Bill Phillips)
Chicken Salad (oxygen magazine)
Brenda's Cheeseburger Soup
(Sam’s Favorite Comfort Food)
1 lb ground beef
¾ cup chopped onion
¾ cup shredded carrots
(I use the MATCHSTIX carrots that are already cut)
¾ cup celery
½ cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
4 cups chicken broth (1 large 49½ ounce can of chicken broth = 4 cups)
4 cups peeled and diced potatoes
(I use red potatoes and leave the skins on, they are easier and faster to cut up plus you keep the vitamins)
¼ cup all-purpose flour
10 ounces process American cheese (Velveeta) cubed (2 cups)
1½ cups of milk
Salt and pepper to taste
½ cup of sour cream
HOW TO MAKE THE SOUP
Add 1 TBLSP of the butter in a soup pan. Add the beef and cook until it’s brown. Add the onion, carrots, celery, basil and parsley and cook until the vegetables are all tender, about 10 minutes. Add the broth and potatoes and bring to a boil. Reduce heat: cover and simmer for about 10 – 12 minutes or until the potatoes are tender. While those are cooking, in a small skillet, melt the remaining butter (3 tablespoons). Add flour and cook and stir for 3 – 5 minutes or until bubbly. (Note: this stuff will get a little brown but that’s okay) Add the butter/flour mixture to the soup; stir and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until the cheese melts. Remove from heat and blend in the sour cream. ENJOY!
