Vegetable Chowder

Saute in olive oil or butter:
1 c. chopped onion
2-3 stalks celery, chopped. Cover with a lid.

Add:
1 large potato, cut up
3 cloves garlic, minced
1 c. sliced carrots
2 c. chicken bouillon (2cubes + water)
1 tea. salt
1/2 tea. basil
1/4 tea. pepper
1 c. corn or 1 pkg. frozen Lima beans (opt.)
Sliced or chopped zucchini &/or summer squash (opt.)
Cook until vegetables are tender.
Then add:
1 can Great Northern beans, drained (or any other kind of bean).
Mix separately:
1 can evaporated milk
1-2 TB. flour
Add to soup. Heat through. Sprinkle with parsley flakes. Thin with milk if needed.
Opt. add 3/4 c. Pepper Jack cheese (or another kind) to taste.

Italian Chicken and Potatoes

2 boneless, skinless chicken breasts
1/2 cup Italian salad dressing
1 tsp. Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese *
4 potatoes, peeled and cut into wedges

Place chicken in bottom of Crockery Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. sprinkle with the rest of the dressing, spices, and cheese. Cook on low for about 6-8 hours, or until the chicken and potatoes are tender.

*I only put cheese on the chicken (1/4 cup) and sprinkled a little bit on the top of the potatoes, to reduce the fat.

I got this recipe from here. We all really enjoyed this.

Potato Rolls

1c. warm water
½ c. shortening
1c. scalded milk (120-130 degrees F)
1 pkg.yeast
1t. salt
2 eggs
1c. sugar
8-9 c. flour
1c. mashed potatoes

Mix water, milk, salt, sugar, potatoes, shortening and yeast. Let sit for 10 min. Add eggs and mix. Add flour 1 c. at a time until desired consistency. Let rise until it has doubled in size. Form rolls and put in pan. Let rise again until double. Bake at 400 degrees for 12-15 min. Enjoy. (Makes 2 dozen rolls).

Submitted by: Melinda

Scalloped Potatoes

1 can cream of mushroom soup
½ c. milk
4 c. thinly sliced potatoes
½ c. thinly sliced onion
1 T. margarine
1 c. shredded cheese

Blend soup, milk, pepper (dash). In buttered 1 ½ qt. casserole dish arrange alternate layers of potatoes, onion, soup mixture, and cheese. Dot top with butter, sprinkle with paprika. Cover and bake @ 375 degrees for 1 hr. Uncover. Bake 15 min. more, or until done.

Add hamburger in layers for a main dish.

Submitted by: Melinda

Potato Soup

6 medium potatoes, peeled and diced
4 carrots, diced
1 c. celery, diced
1 lg. onion, diced
5 c. water
2 chicken bouillon cubes

Cook until vegetables are tender (pressure 8 to 10 min.)

Add:
1 can canned milk
1/3 cube margarine
salt and pepper to taste

Submitted by: Melinda

Stew

1 lb. Stew meat
1-2 potatoes
2-3 carrots
½ onion
1 stalk celery
1 can tomato soup

Heat up crock pot on high. Cut up stew meat into bite sized pieces. Put in crock pot. Add onion – cut up. Peel potatoes & carrots. Cut up into bite sized pieces and add to cooker. Cut up celery and add. Season with salt and pepper. Add tomato soup & one ½ can water. Stir. Cook until tender for 3-4 hours on High or 6-8 hours on low.

Submitted by: Maria

Vegetable Meatballs

1 lb. Ground beef
2 med. Potatoes, grated fine
1 egg
1 small onion, grated
½ c. bread crumbs
2 cans mushroom soup or 1 can soup and 2 c. white sauce
salt and pepper to taste
2 med. Carrots, grated fine

Mix all ingredients except soup and white sauce. Shape into balls, dust with flour and brown in fat. Place in casserole dish. Combine white sauce and soup – or if using plain soup, thin it with a little water. Pour over meatballs. Bake 35 minutes in 325 degree oven. Can be prepared the day before and baked on the desired day.

Submitted by: Anna

Sunday Dinner Casserole

1 lb. Hamburger
1 Onion (optional)
1 can cr. of mushroom soup (or chicken or celery)
4-5 carrots
3-4 potatoes

Crumble hamburger in bottom of casserole dish. Slice potatoes on top of hamburger. Slice onion and add to the top of potatoes. Add sliced carrots to top season w/salt & pepper. Do not stir. Add 1 can of soup plus ¼ c. water over the top of the casserole. Cover & bake @ 350º F for about 1 ½ hrs. Serve w/a tossed salad or bread/butter (or you can cook it at 300º F for 3 hrs.)

Submitted by: Maria

New Peas and Potatoes Creamed

5-6 medium potatoes cut up into small pieces about the size of a quarter, cook until tender.
1-1 ½ c. peas, cooked separate

Make milk gravy:
1 ½ c. milk
salt and pepper to taste
2 TB. Flour
1 tsp. Butter

Combine potatoes, peas and gravy. If too thick, thin with milk.

Submitted by: Anna

Ham and Potato Casserole

Boil 8 medium potatoes. Slice – layer potatoes, cheese cubes and ham chunks. Cover each layer with 1 can cr. of mushroom soup mixed with 1 can milk. Heat through and serve.

Submitted by: Anna

Busy Day Dinner

Put the following into a casserole dish:
1 layer raw potatoes, sliced
1 layer raw carrots, sliced
1 layer ground beef (about ½ lb.) browned
¼ c. chopped onion
sprinkling of raw rice

Mix:
1 can cr. of mushroom soup
(other soups may be used for variety)
1 can water
salt and pepper to taste

Pour liquid over mixture cover and bake slowly in 325 degree oven for 2 hours.

Submitted by: Anna