Yummy Vegetarian Chili

From Kellene Bishop


Ingredients:
1 large onion, chopped
3 Tbsp diced green chilies
1 clove garlic, mashed
2 tsp chili powder
1 Tbsp peanut oil
1 tsp cumin
4 cups sliced mushrooms (about 1 pound)
1/2 tsp salt
2 cups sliced celery
1 tsp sugar
2 (15 oz) cans of red kidney beans
1 (16 oz) can stewed tomatoes, undrained
1 (15 oz) can of tomato sauce

In a large saucepan sauté onion and garlic in oil until onion is soft. Stir in mushrooms, celery and carrots; sauté 1 minute. Add remaining ingredients. Cover and simmer 45 minutes. Uncover; simmer 10 minutes longer. Stir occasionally while cooking. Serves 6-8. (I like to add 1-2 cups of diced zucchini too!)

Macaroni & Cheese

From Jody Counsel


Ingredients:
2 cups elbow macaroni, cooked according to package instructions & drain
3 Tbsp butter
2 Tbsp flour
1/2 tsp salt
dash of pepper
2 cups milk
1/4 cup chopped onion
8 oz cheddar cheese
1 tomato (optional)
Italian bread crumbs (optional)

Preheat oven to 350 degrees.

In saucepan, melt butter; blend in flour, salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Add the onion and the cheese. Stir until melted.

Mix the cheese sauce with the macaroni. Put into a 1 1/2 quart casserole or an 8"x10" baking pan.

Bake @ 350 degrees for 35-40 minutes. Serves 6.



COOK'S TIP: This can be made ahead of time and refrigerated until ready to bake.



*if using tomato and Italian bread crumbs, arrange the sliced tomato on top and sprinkle with bread crumbs.

More Potato Soup...

1 1/2 quart potatoes, peeled and cubed
1 quart water
Garlic Salt
Onion Powder or Onion Flakes or Onion minced
Salt
2-4 Tbsp Butter
2 Tbsp Flour
1 quart Milk or Half & Half or Whipping Cream (richness varies with each)

Combine potatoes, water and seasoning (to taste) and boil uncovered until most of water has been absorbed and the potatoes are tender. (Note: Less remaining water makes thicker soup - More remaining water makes thinner soup.)

In a seperate sauce pan, melt butter and add flour. Add milk (or Half & Half or Whipping Cream). Warm thoroughly. Combine milk mixture and potatoes and add parsley flakes. Serve.

*Optional: Add Corn, Bacon or Broccoli

Potato Cheese Soup 2

From Mona Hemingway

1 lb Bacon
1/2 cup Celery
1/4 cup Onion
4 Potatoes, peeled and chopped
2 cups Chicken Broth (or 2 bouillon cubes and 2 cups water)
1 cup Water
1 pint Half & Half
3 Tbsp Corn Starch, mixed with a little water
1 cup Cheese, grated
1/4 tsp. Parsley

Cook bacon. Drain off some of bacon grease. Saute celery and onion in remaining bacon grease until tender.

In a seperate pan, combine potatoes, chicken broth and water. Bring to boil, reduce heat and simmer until potatoes are tender. DO NOT DRAIN POTATOES.

Combine bacon, celery, onions and potatoes. Add half & half, cornstarch mixture, cheese, parsley. Mix until cheese is melted.

Potato Cheese Soup

From Beverly Bishop

5 cups water
3 chicken bouillon cubes
5 cups potatoes, peeled and diced
1/2 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped

Cook the vegetables until tender.

3/4 cup butter
3/4 cup flour
1 quart half & half (milk can be used -makes it less rich)
1 (8 oz.) cheese whiz

Make a white sauce with butter and flour and half & half. Add Cheese Whiz. Add to vegatables and serve.