| Country Kitchen |
| Taco Soup with Whole Tomatoes 1 lb. lean ground beef ** 1/2 c. chopped onions 28 oz. can whole tomatoes with juice**14 oz. can kidney beans with juice 1 (7 oz.) can whole kernal corn with juice*8 oz. can tomato sauce** 2 Tbsp. taco seasoning mix***1-2 cups water*** salt to taste**** 1 cup shredded cheddar cheese* 1) Brown beef and onions in skillet; drain. 2) Combine all ingredients (except cheese) in slow cooker. 3) Cover; cook on Low for 4-6 hours. 4) Ladle into bowls. Top with cheese and serve with taco/corn chips. |
| Baked Potato Soup 2/3 c. butter****2/3 c. all-purpose flour *7 c. milk****4 potatoes, baked, peeled and cubed *4 green onions, diced***12 bacon slices, crisply cooked and *1 1/4 c. shredded Cheddar cheese**crumbled *8 oz. sour cream***3/4 tsp. salt *1/2 tsp. pepper Melt butter in a Dutch oven. Stir in flour and whisk over medium heat until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients, stirring until cheese is melted. Makes 6-8 servings. |