NEEDED:

2 cans peas
2 cans corn
2 cans green beans
2 cans tomato soup
1 can stewed tomatos
4 large potatos (peeled and chopped into chunks)
1/2 small bag of baby carrots (chopped into chunks)
1 pound of hamberguer (browned and drained)

To make:
boil potatos and carrots in a large pot till tender.. then drain
Pour all items in a large pot.. DO NOT DRAIN VEGGIES!! .. pour in juice and all.. into pot.. stir.. boil till hot.. and serve! YUM! perfect for those cold winter days!



NEEDED:

4 breasts cooked and diced
1 can chicken broth (used to cook the chicken boobs)
1 can chili beans
1 can navy beans
1 can black beans
10 oz can of enchilada sauce
1 can mexican style stewed tomatos (with chilis in it)
1 1/2 cups grated monterey jack or coby jack cheese
2 cups salsa
Chili Powder to taste (more if you like it spicy, less if not)

TO make:
Put all in crock pot, start on high for a good two hours then reduce to low and simmer all day (6-8 hours). Take the lid off an hour before serving to cook it down some. Serve with corn bread or bread sticks. Also great with tortilla chips.



Needed:
2 cans of chili beans
1 to 2 lbs of hamberguer browned
1 can of Manwich
1 can of Tomatto Jucie (16 oz)
2 table spoons chili powder
Optional (can of stewed tomattos)

In a large cooking pot.. mix all items. Bring to a boil. Once chili is bowling, continue to boil on MED or LOW heat for 2 hours. Stir often. Chili will thicken as cooked.

Serve with Fritos, shredded cheese and sour cream to your liking.




NEEDED:
1 pound ground beef
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can whole tomatoes, undrained -- (16 ounces)
1 can sliced water chestnuts -- (8 ounces)
1 package frozen mixed vegetables -- (10 ounces)

Heat oven to 350ºF. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain.

Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes.

Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.



NEEDED:
1 onion, finely chopped
1/2 carrot, finely chopped
1 small clove garlic, minced
1 tsp. worcestershire sauce
11 ounces of good Wisconsin Beer (1 ounce for the cook!)
1 - 15oz. can chicken broth
1 Tbls. butter
3 Tbls. cornstarch
2 cups half and half cream OR 1 cup skim milk and 1 cup cream
16 oz. Cheez Whiz
2 cups shredded cheddar cheese (The sharper the better)
3 Tbls. flour
1/3 cup water
2 cups of popped popcorn

TO MAKE:
Melt the butter into a large soup pot. Add carrot, onion, garlic and saute till tender. Add beer, chicken broth and worcestershire sauce, bring to a boil and cook for a couple of minutes. Lower the heat and simmer for 10 minutes. Add the half and half and the cheese to the soup, simmer uncovered until the cheese melts. Mix the flour and water together, add to the soup stirring constantly until the soup is thickened (a few minutes). Server garnished with popped popcorn!!

Broccoli may be substituted for the carrot.
Double the recipe when you expect company for the big game... GO PACK!!!


<<------ back

advertise?

Marissa Amanda Mimi Ashley Gnorb Aurelia Jhaye Emily Nicole Luana Christina Natascha AnMarie Morgan Trish MOMS Forum

Apply???

<a href="http://tearsmist.com/index.html"> <img src="http://tearsmist.com/butfam.jpg" border="0"> </a>

Opened:
June 30th, 2007
Best Viewed
Internet Explorer
Screen Resolution:
800x600
Layout:
Ver: 7, Spring Blossoms
Host:
Fort Onion
Total Hits since July 18:
hits
Online Now?
watching right now!