Recipes 1-21-25

7 Can Soup
1 1/2 pound ground chuck
1 small chopped onion
2 cans ranch style beans
2 cans veg-all (do not drain)
2 cans minestrone soup
1 can Rotel tomatoes (mild)
Brown ground beef and onion; drain. Add remaining ingredients and simmer for 45 minutes to 1 hour.

Corn Chowder
6 slices bacon
1 onion, chopped
2 celery stalks
1 can chicken or beef broth
1 cups cubed potatoes
1 can whole kernel corn, drained
1 can creamed corn
1 12 oz. can evaporated milk
Cook bacon and set aside. In pan with bacon grease, cook onion and celery until tender. Add broth and potatoes and cook for 15 minutes until potatoes are tender; then add whole kernel corn, creamed corn and evaporated milk. Cook for 15-20 minutes until hot. Serve in bowl sprinkled with crumbled bacon.

California Dip
1 envelope dry onion mix
1-pint sour cream
Mix ingredients together. Chill. Serve with chips.

Cheesy Vegetable Bake
4 eggs
3 cups milk
2 cups flour
1 1/2 teaspoon oregano
1 1/2 teaspoon salt
8 oz. shredded cheddar cheese
1 bag frozen mixed vegetables
Mix until smooth the eggs, milk, flour, oregano and salt. Pour batter into 2 greased and floured pie plates. Sprinkle half the vegetables into each pie plate and push under the batter. Sprinkle half the cheese into each pie plate and push into batter. Bake at 423 degrees for 30 minutes. They are done when a knife inserted into the center comes out clean.

Scrumptious Hot Chocolate
1/2 cup instant coffee
1/2 cup hot chocolate mix
3 cups water
1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream
Large Cool Whip
Bring instant coffee, hot chocolate mix and water to a boil. Add ice cream and cool whip.

Reese’s Peanut Butter Bars
1 package crushed graham crackers
3 cups powdered sugar
Mix together. Mix ½ pound butter with crumbs and sugar. Add 2 cups peanut butter; blend together. Press into cookie sheet and up sides. Melt 1 package of chocolate chips with 1/3 cup milk, stirring constantly. Spread on graham cracker mixture. Chill. Cut into squares.