CHEDDAR BAY'S SOUPS

CHEESE SOUP

1 onion, chopped
1/4 c. butter
1/2 c. flour
Salt & Pepper, to taste
2 c. milk
1 tsp. mustard
1 (10) can chicken broth
1 (8 oz.) jar Cheez Whiz (or 1 lb. Velveeta)
A little water
Cooked vegetables: green beans, broccoli, peas, corn

Fry chopped onion in butter. Add flour, salt & pepper. Add milk; bring to a boil. boil 1 minute. Add chicken broth, cheese, water, vegetables and mustard. Heat through; serve immediately.


CHILI

oil -- 1 lb. ground chuck -- 1 onion, chopped -- Salt & Pepper to taste -- 1 pkg. chili powder -- 2 cans tomato soup -- 2 soup cans water -- 1-2 cans kidney beans, drained

Heat oil in large skillet. Add beef, onion, salt & pepper. Saute, stirring well. Transfer to pot.

Pour in 1 can tomato soup; stir. Add 1 soup can water. Add chili powder and beans. Cook 30 minutes.

Add the other can tomato soup and the other soup can of water. Cook 30 minutes more. Serve with crackers.


CREAM OF LIMA BEAN SOUP

1 lb. lima beans (I use butter beans)
2 c. milk
Salt & Pepper to taste
2-4 T. butter

Cook beans until tender. Save out 1-1/2 c. whole beans; mash the rest to a pulp. Add 2 c. milk to the mashed beans. Season and add butter. When ready to serve, add the 1-1/2 c. whole beans, a little on top of each serving.


SKIER'S STEW

3 lb. stew meat, cut up (don't brown first)
1 can cream of mushroom soup
5 potatoes, quartered
5 carrots, cut up
1 onion, cut up
Liquid from 1 can peas and 1 can corn

Mix all together in large casserole. Season to taste with salt, pepper and Worcestershire sauce. Add 1 c. water. Cover; bake at 275-degrees for 5-1/2 hours (or at 300-degrees for 4 hours). Just before serving, add the can of corn and about 1/2 the peas. Mix well.



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