Hot & Tasty Hoagies
Jo Ann
Hoagies, poorboys, grinders, submarine sandwiches...whatever you call ’em, at our house we love ’em! Use any combination of deli meats and cheeses you like.
6 6-inch hoagie rolls, split
1/2 c. Italian salad dressing
1/2 lb. deli ham, sliced
1/2 lb. deli salami, sliced
1/2 lb. deli capicola, sliced
8-oz. pkg. provolone cheese slices
1 to 2 tomatoes, thinly sliced
1/2 onion, thinly sliced
Optional: pepperoncini
Brush both cut sides of each roll with salad dressing. Layer bottom halves of rolls evenly with meats and cheese. Top with tomato, onion and pepperoncini, if desired. Replace tops of rolls; wrap rolls in aluminum foil. Bake at 375 degrees for 12 to 15 minutes. Carefully remove foil before serving. Makes 6 sandwiches.
Fill up a relish tray with crunchy fresh cut-up veggies as a simple side dish for sandwiches. A creamy salad dressing can even do double duty as a veggie dip and a sandwich spread.
Rapid Reubens
Deb Blean
Morrison, IL
Add some crisp dill pickles and crinkled potato chips...dinner is served!
12-oz. can corned beef, chopped
14-oz. pkg. sauerkraut, drained
8-oz. pkg. Swiss cheese slices
Thousand Island salad dressing to taste
8 slices rye bread, toasted
Place corned beef in a microwave-safe 2-quart casserole dish. Top with sauerkraut and cheese. Cover with plastic wrap. Microwave on high for one to 2 minutes, or until cheese melts. Spread salad dressing on bread as desired. Top 4 bread slices with corned beef mixture; close with remaining bread. Makes 4 sandwiches.
Stock the cupboard with cans of chicken, tuna, corned beef and other canned meats. They make it oh-so easy to toss together all kinds of tasty meals in a jiffy.
Cabbage Patch Soup
Amy Woods
Collinsville, TX
My mom used to make this soup whenever the weather turned snowy or icy. I even remember Dad heading into town with chains on his tires to pick up the ingredients! No snow day is complete without a pot of Cabbage Patch Soup bubbling on the stove...and it’s so simple that Mom can enjoy the snow day too.
1 head cabbage, chopped
1 lb. ground beef, browned and drained
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can Cheddar cheese soup
10-oz. can diced tomatoes with green chiles
Optional: saltine crackers, Cheddar cheese slices
Place cabbage in a stockpot; add just enough water to cover. Bring water to a boil over medium-high heat. Reduce heat; cover and simmer until cabbage is tender, about 15 to 20 minutes. Stir in remaining ingredients except crackers and cheese. Simmer an additional 20 minutes. If desired, serve with crackers and cheese. Serves 6.
Put dinner on the to-do list and resist the urge to answer phone messages or read the mail. Focusing on the task at hand will help make a meal faster and easier too!
Triple-Take Grilled Cheese
Abigail Smith
Gooseberry Patch
Delicious in winter with a steaming bowl of tomato soup...scrumptious in summer made with produce fresh from the garden!
1 T. oil
8 slices sourdough bread
1/4 c. butter, softened and divided
4 slices white American cheese
4 slices Muenster cheese
1/4 c. shredded sharp Cheddar cheese
Optional: 4 slices red onion, 4 slices tomato, 1/4 c. chopped fresh basil
Heat oil in a skillet over medium heat. Spread 2 bread slices with one tablespoon butter; place one slice butter-side down on skillet. Layer one slice American, one slice Muenster and 2 tablespoons Cheddar cheese on bread. If desired, top with an onion slice, a tomato slice and one tablespoon basil. Butter another slice of bread; add to sandwich in skillet. Reduce heat to medium-low. Cook until golden on one side, about 3 to 5 minutes; flip and cook until golden on the other side. Repeat with remaining ingredients. Makes 4 sandwiches.
Let your countertop meat grill do double duty...it’s terrific for grilling thick sandwiches to perfection.
Tomato-Basil Bisque
Stephanie Mayer
Portsmouth, VA
Such an easy, yummy way to dress up a can of tomato soup!
10-oz. can fire-roasted diced tomatoes with garlic
10-3/4 oz. can tomato soup
1 c. milk
3 T. pesto sauce
Mix together all ingredients in a saucepan over medium-low heat. Simmer until heated through. If desired, use an immersion blender to purée soup to desired consistency. Serves 4.
Tomato-Spinach Soup
Lisa Langston
Montgomery, TX
I love tomatoes and spinach...what could be better than this?
10-3/4 oz. can tomato soup
1-1/3 c. milk
1 c. baby spinach
pepper to taste
Garnish: saltine crackers
In a saucepan over medium-low heat, combine tomato soup and milk. Blend until smooth; add spinach. Simmer until heated through, stirring frequently. Add pepper to taste. Serve with crackers. Serves 2.
Stir some alphabet pasta into a pot of vegetable soup...you’ll feel like a kid again!
Kielbasa Chowder
Jasmine Clifton
Colorado Springs, CO
I’ve been making this soup for several years and, without a doubt, it’s my most-requested recipe. Everyone raves about it...try it and see if you don’t agree!
1/4 c. butter
2 sweet onions, thinly sliced
salt and pepper to taste
1/8 t. allspice
2 potatoes, peeled and diced
3 c. chicken broth
1 qt. half-and-half
14-oz. pkg. frozen corn
14-oz. pkg. Kielbasa sausage, cut into bite-size pieces
Melt butter in a stockpot over medium-high heat. Stir in onions; sprinkle with seasonings. Cook until dark and caramelized, about 8 minutes, stirring frequently. Add potatoes and broth. Reduce heat; simmer until potatoes are tender, about 15 minutes. Add half-and-half and corn; heat through. Remove 3 cups soup to a blender; process on high setting and return to stockpot. Add sausage; heat through. Season with additional salt and pepper as needed. Makes 6 to 8 servings.
A soup supper in front of a crackling fire...how cozy! Invite friends to bring their favorite veggies and cook up a big pot of hearty soup together. While the soup simmers, you can catch up on conversation.
Cream of Broccoli Soup
Sharon Ninde
Geneva, IN
Equally good for a chilly-evening meal or a ladies’ luncheon.
10-3/4 oz. can cream of potato soup
10-3/4 oz. can cream of chicken soup
1-3/4 c. milk
10-oz. pkg. frozen chopped broccoli, cooked and drained
1/8 t. onion powder
1/8 t. cayenne pepper
1/2 c. shredded Cheddar cheese
In a saucepan over medium heat, stir soups and milk together until smooth. Add broccoli and seasonings. Bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes. Add cheese and stir until melted. Serves 4.
Evaporated milk can be substituted whenever a recipe calls for regular milk. Keep a few cans on hand for rich, creamy soups.
Willy Strange’s Good Soup
Jessica Branch
Colchester, IL
This recipe was given to me by my aunt. We were bored with chili...we tried this flavor-filled soup and it immediately became a favorite! Willy Strange was the name on the recipe and nobody knows why. We still laugh about it because it is such a funny name for a soup.
1 onion, diced
1 T. oil
1 lb. ground beef
2 10-3/4 oz. cans minestrone soup
10-3/4 oz. can tomato soup
15-oz. can ranch-style beans
10-oz. can diced tomatoes with green chiles
2 c. water
1/4 c. catsup
1/8 t. salt
1/8 t. pepper
In a Dutch oven over medium-high heat, sauté onion in oil. Add beef and brown; drain. Add remaining ingredients; bring to a boil. Reduce heat to low. Cover and simmer for about 30 minutes, or until soup thickens. Makes 8 servings.
Planning a busy-day soup supper? Let the slow cooker help out! In the morning, toss in all the ingredients and turn it to the low setting. A recipe that simmers for one to two hours on the stovetop can usually cook all day on low without overcooking.
Bumsteads
Carol Mackley
Manheim, PA
This is one of the Depression-era recipes my mother used to make. They were simple and inexpensive, but we thought they were really delicious...I bet you will too!
3 eggs, hard-boiled, peeled and chopped
1/4 lb. white American cheese, diced
6-oz. can tuna, drained
2 T. green pepper, chopped
2 T. green olives with pimentos, chopped
2 T. sweet pickle relish
1/2 c. mayonnaise
8 hot dog buns, split
Combine all ingredients except buns; spoon into buns. Arrange on an aluminum foil-lined baking sheet. Bake at 350 degrees for 15 to 20 minutes, or until heated through and cheese is melted. Makes 8 sandwiches.
Use a potato peeler to quickly cut thin curls of cheese for garnishing soup, salads or pasta.
Speedy Pizza Burgers
Emily Stiteler
Coshocton, OH
This recipe was a favorite meal for my husband when he was growing up, and now our kids love it too! It’s incredibly delicious...puts a whole new spin on burgers!
1 lb. ground beef
14-1/2 oz. can diced tomatoes with garlic
8 hamburger buns, split
2 c. shredded mozzarella cheese
In a skillet over medium heat, brown beef; drain. Stir in tomatoes. Reduce heat and simmer for 3 minutes, stirring often. Remove from heat. Place bun bottoms on an aluminum foil-lined baking sheet; set aside tops. Spoon beef mixture onto bun bottoms. Sprinkle evenly with cheese; replace tops. Bake at 325 degrees for about 5 minutes, just until cheese is melted and buns are golden. Remove from oven; let stand for 2 minutes before serving. Makes 8 sandwiches.
A vintage-style oilcloth tablecloth with colorful fruit and flowers adds cheer to any dinner table. Its wipe-clean ease makes it oh-so practical for family meals.
Tomato-Noodle Soup
Annette Varcoe
Brackney, PA
This is a recipe I found in my great-aunt’s recipe box. She was a teenager during the Depression and knew how to stretch a penny into a dollar. I like to serve it with a tossed salad and garlic bread.
2 T. butter
1 T. all-purpose flour
4 c. tomato juice
1-1/2 c. water
1/4 c. sugar
2 c. thin egg noodles, uncooked
Melt butter in a heavy saucepan over medium heat; whisk in flour. Add tomato juice, water and sugar; whisk together. Bring to a low boil; add noodles. Cook for 10 minutes until noodles are tender, stirring occasionally. Remove from heat and cool for 10 minutes; stir again before serving. Serves 4.
Whip up some egg sandwiches for a tasty, super-quick meal. Scramble eggs as you like, tossing in shredded cheese or diced ham for extra flavor. Serve on toast alongside bowls of hot soup or fresh fruit cups...ready in a flash!
Avocado Egg Salad
Crystal Bruns
Iliff, CO
A fresh and delicious twist on egg salad...serve it on your favorite hearty bread!
6 eggs, hard-boiled, peeled and chopped
2 avocados, pitted, peeled and cubed
1/2 c. red onion, minced
3 T. sweet pickles, chopped
1 T. mustard
1/3 c. mayonnaise
salt and pepper to taste
Mash eggs with a fork in a bowl until crumbly. Add remaining ingredients except salt and pepper. Gently mix ingredients together until blended. Add salt and pepper to taste. Makes 6 servings.
Try this for perfect hard-boiled eggs every time! Cover eggs with water in a saucepan. Bring to a boil, then remove from heat, cover the pan and let stand for 18 to 20 minutes. Immediately plunge the eggs into ice water and peel.
Tailgating Taco Soup
Judy Pittenger
Richfield, WI
A family favorite that I serve when we’re watching football on TV...it is easy, sooo good and always a hit!
1 lb. ground beef chuck
1 onion, chopped
3 15-1/2 oz. cans Mexican-style chili beans
14-1/2 oz. can diced tomatoes
15-oz. can tomato sauce
4-1/2 oz. can diced green chiles
1-oz. pkg. ranch salad dressing mix
1-1/2 c. water
Garnish: shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese, corn chips
In a Dutch oven over medium-high heat, cook beef and onion until beef is browned and onion is tender. Drain. Stir in remaining ingredients except garnish; do not drain vegetables. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Spoon soup into bowls; garnish with desired toppings. Makes 10 to 12 servings.
Whenever top-it-yourself tacos, sandwiches or soup are on the menu, a muffin tin makes a terrific garnish server. Fill each of the cups with something different...salsa, sour cream, shredded cheese, diced tomatoes and any other toppings. So easy to tote to the table!
Feel-Better BLT Sandwiches
Jen Chambers
Veneta, OR
My husband made these sandwiches for me when I had a bad cold and he stayed home to take care of me. They’ll make anyone feel better in a hurry! For a real wake-you-up flavor, use creamy horseradish instead of the mayo and blue cheese.
8 slices whole-wheat bread, toasted
1 lb. thick-cut bacon, crisply cooked and crumbled
4 leaves Romaine lettuce
1 to 2 tomatoes, sliced
2 to 4 T. crumbled blue cheese
Garnish: mayonnaise, mustard
Layer 4 bread slices with bacon, lettuce and tomato slices. Sprinkle blue cheese over tomatoes. Spread mayonnaise and mustard on remaining 4 bread slices. Close sandwiches and serve. Makes 4 sandwiches.
Toast sandwich bread or buns before adding the fillings...it only takes a minute and makes such a tasty difference!
Special Chicken Noodle Soup
Bobbie Jockumsen
Idaho Falls, ID
Whenever I’m taking a meal to a neighbor who’s sick or who has a new baby, I stir up this soup to give with a loaf of homemade bread. It’s always much appreciated!
8 c. water
8 t. chicken bouillon granules
6-1/2 c. wide egg noodles, uncooked
2 10-3/4 oz. cans cream of chicken soup
3 c. cooked chicken, cubed
1 c. sour cream
In a stockpot over medium heat, bring water and bouillon to a boil. Add noodles and cook until tender, about 10 minutes. Do not drain! Stir in soup and chicken; heat through. Remove from heat and stir in sour cream. Serves 4 to 6.
Need to feed a few extra guests? It’s easy to stretch soup! Some quick-cooking add-ins are instant rice, orzo pasta, ramen noodles and canned veggies. Simmer for just a few minutes, until tender.
Creamy Chicken Sandwiches
Karen Hazelett
Fort Wayne, IN
Growing up in the country, we kids always looked forward to church and town socials, where we could see our friends and eat some yummy homemade creamy chicken sandwiches. As we grew older, Mom would make these up and freeze portion sizes in muffin tins to send home with us as care packages!
27-oz. can chicken, drained
26-oz. can chicken broth
10-3/4 oz. can cream of chicken soup
1-1/4 c. saltine cracker crumbs
1 cube chicken bouillon
salt and pepper to taste
8 to 10 hamburger buns, split
Combine all ingredients except buns in a stockpot. Simmer over medium heat until thickened and heated through. If needed, add more cracker crumbs to thicken or water to thin. Serve on hamburger buns. Serves 8 to 10.
A dollar-store package of paper coffee filters is oh-so handy in the kitchen. Use them as sandwich or taco holders, fill them with chips or popcorn at snacktime...even lay them over food being reheated in the microwave to cut down on spattering.
Egg Salad Sandwiches
Cherylann Smith
Efland, NC
Some days, there’s nothing better than an old-fashioned egg salad sandwich and a cup of soup! Adjust the mayonnaise and mustard amounts to suit your family’s taste.
1 doz. eggs, hard-boiled, peeled and chopped
1/2 c. mayonnaise
2 T. Dijon mustard
salt and pepper to taste
paprika to taste
1 loaf sliced whole-wheat bread, divided
Garnish: tomato slices
Mix together eggs, mayonnaise, mustard, salt and pepper until well blended. Sprinkle with paprika. Spoon onto half of bread slices. Top with tomato slices and remaining bread slices. Makes 10 to 12 servings.
Spoon homemade egg salad onto toasted sandwich buns, into hearty pita pockets or stuff inside a fresh-picked tomato...it’s delicious no matter how it’s served!
Chicken Dumpling Soup
Diana Chaney
Olathe, KS
My best friend from college gave me this recipe. I have been making it for over ten years. It’s my favorite comfort food.
6 boneless chicken thighs
2 10-3/4 oz. cans cream of celery soup
salt and pepper to taste
12-oz. tube refrigerated biscuits, torn
Place chicken in a soup pot over high heat; add water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 20 minutes, until chicken juices run clear. Drain, reserving 3 cups broth in the pot. Remove chicken and cool; shred chicken and return to broth. Stir in soup, salt and pepper; add biscuit pieces. Simmer over medium heat for 7 to 8 minutes, until dumplings are done. Serves 6.
Soups can be garnished with lots of tasty toppers...toasted nuts, crispy crumbled bacon, sour cream, croutons, snipped fresh parsley or shredded cheese. Try something new!
Mom’s Turkey Burgers
Jenna Anderson
Tucson, AZ
Since I moved away from home, my mother’s turkey burgers have become a comfort food for me...the yummy smell and taste take me right back home. Super fast...dinner in less than 15 minutes!
1 lb. ground turkey
1 onion, chopped
1 to 2 T. oil
10-3/4 oz. can chicken gumbo soup
2 T. mustard
1 T. catsup
1/2 t. salt
4 to 6 hamburger buns, split
In a skillet over medium heat, brown turkey and onion in oil; drain. Add remaining ingredients except buns. Mix together and cook until heated through. Serve on hamburger buns. Makes 4 to 6 servings.
Let the kids help make dinner! Younger children can set the table and tear lettuce for salad...older kids can measure, chop, stir and maybe even help with meal planning and shopping.
Southern Flair Soup
Kirstyn Kissam
Niceville, FL
This was the first real meal I cooked for my family...everyone loved it and now it’s requested at least once a week! The ingredient list may look long but the soup goes together in a hurry.
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1-1/4 oz. pkg. taco seasoning mix
14-1/2 oz. can corn
14-1/2 oz. can pinto beans, drained and rinsed
14-1/2 oz. can black beans, drained and rinsed
6-oz. can chopped green chiles
2 14-1/2 oz. cans diced tomatoes
2 14-1/2 oz. cans chicken broth
juice of 3 limes
1/2 c. fresh cilantro, chopped
Garnish: shredded Mexican-blend cheese, sour cream, corn chips
In a stockpot over medium heat, brown beef with onion and garlic. Add taco seasoning; stir until well blended. Add corn, beans, chiles, tomatoes and broth. Bring to a boil; reduce heat to low, cover and simmer for 10 to 15 minutes. At serving time, stir in lime juice and cilantro. Ladle into bowls; garnish as desired. Serves 8 to 10.
If you like sweet cornbread, you’ll love this family-size recipe! Mix together an 8-1/2 ounce box of corn muffin mix, a 9-ounce box of yellow cake mix, 1/2 cup water, 1/3 cup milk and 2 beaten eggs. Pour into a greased 13"x9" baking pan and bake at 350 degrees for 15 to 20 minutes. Scrumptious!
Caesar Focaccia Sandwich
Wendy Ball
Battle Creek, MI
Now that I’m retired after twenty-eight years of federal service, I enjoy being able to try new recipes on my family. This one was a big winner!
2 c. mixed salad greens
1/4 c. Caesar salad dressing
8-inch round focaccia bread, halved horizontally
4 slices Cheddar cheese
1/4 lb. deli ham, thinly shaved
1/4 lb. deli turkey, thinly shaved
1 tomato, sliced
1 slice red onion, separated into rings
Garnish: pickles, potato chips
Toss salad greens with salad dressing; set aside. Layer the bottom half of focaccia with greens mixture and remaining ingredients except garnish. Add the top half of focaccia; cut into halves or quarters. Serve with pickles and chips on the side. Serves 2 to 4.
Real cloth napkins make mealtime just a little more special...and they’re a must when serving soup & sandwiches! Stitch fun charms to napkin rings, so everyone can identify their own napkin easily.
Cream of Fresh Vegetable Soup
Tonya Adams
Magnolia, KY
Homemade soup packed with five kinds of veggies...scrumptious!
3 potatoes, peeled and finely chopped
2 c. water
1/2 c. carrots, peeled and thinly sliced
1/2 c. green beans, trimmed and sliced
1/2 c. celery, chopped
1/2 c. peas
1/3 c. onion, sliced
3 c. milk
1/4 c. butter
1-3/4 t. salt
1/2 t. pepper
Cover potatoes with water in a large stockpot. Bring to a boil over medium-high heat; reduce heat and simmer until tender. Mash potatoes in saucepan; add remaining ingredients. Simmer until vegetables are tender and soup is heated through. Makes 5 servings.
For thick, creamy vegetable soup, use a hand-held immersion blender to purée some of the cooked veggies right in the stockpot.
Carol’s Beef Boats
Carol Jordan
Gilbert, AZ
I developed this sandwich recipe twenty years ago when my kids were young...it has stood the test of time! They are speedy to make, easy to take and can feed a crowd.
2 lbs. ground beef
1 onion, finely chopped
salt and pepper to taste
10-3/4 oz. can cream of mushroom soup
1 c. shredded Cheddar cheese
12 French rolls, split
Brown beef and onion in a large skillet over medium heat. Drain; add salt and pepper to taste. Add soup and heat through. Stir in cheese; cook until melted. Hollow out bottoms of rolls. Spoon beef mixture into rolls and replace tops. Wrap sandwiches individually in aluminum foil. Bake at 350 degrees for 15 minutes. Makes 12 sandwiches.
Fresh fruit salad is a scrumptious, healthy side that just about everyone will love. Cut two to three kinds of seasonal fruit into cubes and toss with a simple dressing made of equal parts honey and lemon or orange juice.
Beefy Noodle Soup
Mary Gage
Wakewood, CA
A hearty stew-like soup...just add a basket of biscuits and dinner is served.
1 lb. stew beef, cubed
1/2 onion, chopped
1 to 2 T. oil
2 14-1/2 oz. cans Italian-style stewed tomatoes
2 10-1/2 oz. cans beef broth
16-oz. pkg. frozen mixed vegetables
1 t. dried oregano
1/2 t. salt
1/4 t. pepper
1 c. medium egg noodles, uncooked
In a Dutch oven over medium-high heat, brown beef and onion in oil; drain. Add remaining ingredients except noodles. Bring to a boil; stir in noodles. Reduce heat to medium-low; cover and cook for 10 to 15 minutes, until noodles are tender. Makes 6 to 8 servings.
Soups taste even better the next day...why not make a double batch? Let it cool thoroughly, then cover and refrigerate for up to 3 days. Supper tonight, an easy lunch later on.
Pepper Steak Sammies
Vickie
Add your favorite steak sauce or seasoning salt...it’s a great way to use leftover steak from last night’s cookout too!
1 to 1-1/4 lbs. beef sirloin or ribeye steak
2 green peppers, thinly sliced
1 onion, sliced
4 cloves garlic, minced and divided
1 T. oil
salt and pepper to taste
1/3 c. butter, softened
4 French rolls, split and toasted
Grill or broil steak to desired doneness; set aside. In a skillet over medium heat, sauté green peppers, onion and half of garlic in oil until crisp-tender; drain. Slice steak thinly; add to skillet and heat through. Sprinkle with salt and pepper. Blend butter and remaining garlic; spread over cut sides of rolls. Spoon steak mixture onto bottom halves of rolls; add tops. Serves 4.
Keeping bottled minced garlic on hand saves time when you’re in a hurry. When swapping it for fresh, remember that 1/2 teaspoon equals one clove.
Hearty, Healthy Chicken Salad
Heather Cooper
Everett, WA
I first made this recipe one summer when I was craving a Thanksgiving leftovers sandwich and didn’t want to roast a turkey. It turned out to be a big hit! I make it often now. All ingredients are to taste, so add more or less of anything to your liking.
4 boneless, skinless chicken breasts, cooked and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
1/2 c. sweetened dried cranberries
1/4 c. sunflower kernels
1/2 to 1 c. low-fat plain yogurt
1-1/2 t. dried sage
1-1/2 t. poultry seasoning
10 slices favorite bread, toasted
In a large bowl, combine all ingredients except yogurt, seasonings and bread. Slowly stir in yogurt until ingredients are moistened to your preference. Add seasonings to taste. Serve on toasted bread. Makes about 5 sandwiches.
Whip up some cool, fruity coleslaw in a jiffy. Toss a bag of shredded coleslaw mix with mandarin orange segments or pineapple tidbits and just enough bottled coleslaw dressing to moisten.
Yummy Soup Burgers
Judy Johnson
Bryant, AR
When my dad was in the Air Force, our family was stationed in France for three years. When we got back to the States, we stopped in Dallas to visit my aunt for a few days. She served us these burgers and we all loved them. Not only are they delicious, but they’re so easy to make. It’s not hard to see why they’ve been a favorite of our family for over two decades.
1 lb. ground beef
salt and pepper to taste
10-3/4 oz. can alphabet vegetable soup
8 hamburger buns, split
8 slices American cheese
In a skillet over medium heat, brown beef. Drain; add salt and pepper to taste. Stir in soup; cook until warmed through. Place bottom halves of buns on an ungreased baking sheet. Spoon beef mixture over buns; top each with a slice of cheese and add bun tops. Bake at 350 degrees for 5 to 10 minutes, until cheese is melted and buns are toasted. Makes 8 sandwiches.
Line the inside of a cabinet door with self-stick cork tiles to make a handy bulletin board. It’ll be a great place to tack quick recipes, take-out menus, emergency numbers and more!
Spectacular Chicken Soup
Kathleen Sturm
Corona, CA
I concocted this recipe while babysitting for my five-year-old nephew, Dustin, who is rather a picky eater. Dustin loved this soup! I declared this recipe a keeper when he said between slurps, “Spectacular soup, Aunt Kat!” His parents were amazed later that night when I told them he had eaten three bowls for dinner.
1-1/2 c. celery, diced
1-1/2 c. carrot, peeled and diced
1/4 c. oil
2 T. onion powder
2 T. celery leaves, finely chopped
2 c. cooked chicken, diced
2 49-oz. cans chicken broth
1 c. orzo pasta, cooked
In a large soup pot over medium heat, sauté celery and carrot in oil. Drain; sprinkle with onion powder. Add celery leaves, chicken and broth; heat through. Spoon cooked pasta into individual soup bowls; ladle hot soup over top. Serves 6 to 8.
Use mini cookie cutters to make whimsical soup croutons...kids will love them! Cut out fun shapes from slices of day-old bread, brush with butter and bake at 200 degrees until croutons are crunchy and golden.
Hot Ham Rollers
Martha Stephens
Sibley, LA
For something different that kids will eat, these rolled-up sandwiches are easy to make and sure to please. Just add a side of fresh fruit and some chips for a yummy light meal.
20-oz. loaf honey wheat bread
1 lb. deli smoked ham
8-oz. pkg. shredded Cheddar cheese
1/3 c. olive oil, divided
On each slice of bread, place one slice of ham; sprinkle with cheese. Roll up. Place rolled sandwiches seam-side down on a baking sheet lightly brushed with olive oil. Brush each sandwich lightly with remaining oil. Bake at 350 degrees for 10 minutes; broil for 2 minutes to lightly toast sandwiches. Serves 6.
Making deviled eggs for supper? Whip ’em up in no time by combining ingredients in a plastic zipping bag instead of a bowl. Blend by squeezing the bag, snip off a corner and pipe the filling into the whites...no muss, no fuss!
Farmers’ Market Soup
Jason Keller
Carrollton, GA
We just love this veggie-packed soup! Sometimes I’ll use quick-cooking barley instead of noodles, adding it at the same time as the fresh veggies.
2 c. cabbage, chopped
1 c. tomatoes, chopped
1/2 c. onion, chopped
1 c. zucchini or yellow squash, chopped
2 c. tomato juice
1 c. water
2 cubes beef bouillon
1 t. chili powder
1/2 t. celery seed
salt and pepper to taste
1 c. Kielbasa sausage, sliced and browned
1 c. thin egg noodles, cooked
In a stockpot over medium heat, combine all ingredients except sausage and noodles. Bring to a boil; reduce heat. Simmer, covered, for 45 minutes to one hour, until vegetables are tender. Add more juice or water, as needed. Stir in sausage and cooked noodles; heat through before serving. Makes 6 servings.
Get together with friends, neighbors and family for a soup supper. Each family brings a favorite soup to share, along with the recipe. What a delicious way to try a variety of soups and maybe find a new favorite!
Spicy Sloppy Joes
Cindy Masterson
Grass Valley, CA
I’ve been making these Sloppy Joes since 1966. My mom and I used to double the recipe for my brother and his college friends...it’s still a favorite!
1 lb. ground beef
1 onion, finely chopped
2 stalks celery, finely chopped
12-oz. bottle chili sauce
4 to 6 hamburger buns
In a skillet over medium heat, brown beef; drain. Add onion and celery and sauté. Stir in chili sauce and simmer for about 15 minutes. Serve on hamburger buns. Makes 4 to 6 sandwiches.
Mini choppers make prep work a breeze for chopping onions, celery, green peppers and tomatoes...what a timesaver!
Fresh Mushroom Soup
Shirley Faist
Fremont, OH
I found this recipe in a magazine and I tried it because we love mushrooms and onions. It’s easy to make, and I’ve passed the recipe to lots of people. It’s very, very good!
3 T. margarine
8-oz. pkg. sliced mushrooms
2 onions, chopped
Optional: 2 stalks celery, chopped
3 T. all-purpose flour
6 c. chicken broth
1/3 c. long-cooking rice, uncooked
salt and pepper to taste
garlic powder to taste
Optional: 1 bay leaf
Garnish: 2 T. dried parsley
Melt margarine in a large saucepan over low heat. Add mushrooms, onion and celery, if using. Cook and stir over low heat for 5 minutes. Blend in flour. Add broth; increase heat to medium and cook, stirring constantly, until boiling. Reduce heat; add rice, seasonings and bay leaf, if desired. Cover and simmer for 20 minutes, or until rice is tender. Discard bay leaf, if using; sprinkle with parsley before serving. Makes 6 servings.
Need to add a little zing to a soup or stew? Just add a splash of Worcestershire sauce, lemon juice or cider vinegar.
Ham & Cheese Calzones
Cindy Clauson
Rochester, IN
A terrific way to use up leftover baked ham! The directions may look complicated, but this recipe goes together quickly.
2 10-inch tubes refrigerated pizza crust
1 c. ricotta cheese, divided
6-oz. pkg. sliced pepperoni, divided
2 c. cooked ham, diced and divided
2 c. shredded mozzarella cheese, divided
Optional: grated Parmesan cheese, dried basil
Garnish: warm marinara sauce
Unroll one pizza crust and stretch gently to make a 14-inch by 11-inch rectangle. Spread half the ricotta over half the dough, lengthwise to within one inch of the edges. Over the ricotta-topped dough, sprinkle half the pepperoni, half the ham and half the mozzarella. Fold the unfilled half of dough over the filled half; press edges together firmly to seal. Transfer to a greased baking sheet. Repeat with remaining crust and filling ingredients. Bake at 400 degrees for 20 minutes, or until golden. Sprinkle with Parmesan and basil, if desired. Slice into serving-size pieces. Serve with marinara sauce. Makes 8 servings.
Declare a Picnic Night at home! Just toss a checkered tablecloth on the dinner table and set out paper plates and disposable plastic utensils. Relax and enjoy dinner...no dishes to wash!
Oh-So-Easy Corn Chowder
Susan Owens
Redlands, CA
This satisfying soup goes together in a snap! Garnish individual servings with sour cream and chopped chives, if you like.
2 15-oz. cans new potatoes, drained and diced
2 15-oz. cans creamed corn
15-oz. can corn, drained
16-oz. can chicken, drained
2-oz. jar chopped pimentos, drained
salt and pepper to taste
Mix all ingredients in a stockpot over medium heat. Cook until bubbly and heated through. Serves 6.
Crunchy tortilla strips are a tasty addition to southwestern-style soups. Cut corn tortillas into thin strips, then deep-fry quickly. Drain on paper towels before sprinkling over bowls of soup.
Vegetarian Corn Chili
Jennifer Parrish
Betterton, MD
My husband and I love this chili served with a side of Spanish rice. My daughter loves it with cornbread. It is a very simple recipe for a lazy day.
14-1/2 oz. can diced tomatoes with Italian herbs
16-oz. pkg. frozen sweet corn
15-oz. can vegetarian chili with beans
Combine all ingredients in a saucepan over medium heat. Cook, stirring occasionally, until heated through and corn is cooked, about 10 minutes. Serves 4.
Crisp, savory oyster crackers are delightful topping a steamy bowl of chili...see “Zesty Oyster Crackers” and “Hot Crackers” in Chapter 2 for some quick-to-fix recipes.