ITALIAN BEAN SOUP

2 Tablespoons Olive Oil
1 Cup Onion, chopped
3 Cloves Garlic, minced
2(14 1/2)oz. Cans Italian-Style Stewed Tomatoes, undrained
3 Cups Chicken Broth
1(15)oz. Can Cannellini Beans or Great Northern Beans, undrained
1/4 Cup Italian Parsley, chopped
1 Teaspoon Dried Basil Leaves
1/4 Teaspoon Black Pepper
4oz. Small Shell Pasta, uncooked
Parmesan Cheese, freshly grated

Heat oil in a large pot over medium heat until hot. Add onion and garlic to oil; sauté for 5 minutes or until onion is tender. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered for 10 minutes. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender. Garnish with freshly grated Parmesan cheese if you like.



 

PUMPKIN PIE CAKE

1 Box Yellow Cake Mix, reserve 1 Cup of Mix
1 Egg, beaten
1/2 Cup Butter
Beat well and pour into a sprayed 9 x 13 pan.

In another bowl mix:

3 Eggs
1 Can Pumpkin
1 Tablespoon Cinnamon
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Sugar
Pour over cake mix in pan.

Combine the following and sprinkle over the pumpkin mixture.

1 Cup Yellow Cake Mix
1/2 Cup Sugar
1/4 Cup Butter

Bake at 350 for 60 minutes.

CHEESEY CHICKEN SOUP

3 Cans Chicken and Rice Soup
1 Can Rotel (mild)
1 Can Whole Kernel Corn
1 Regular Can Ranch Style Beans, rinsed and drained
1 regular can Rotel(I use mild)
1 Large Can Chicken
1 Lb. Velvetta Cheese
Put all ings. into a medium pot and let heat good. Do not drain nothing. Add the cheese and let melt. Stir so it will not scorch or stick to the bottom. Serve with french bread or crackers.

CABBAGE SOUP

1 Medium Head of Cabbage
2 Cans Ranch Style BEans
2 Cans Diced Tomatoes
2 Cans Rotel(mild)

8oz. V-8 Juice
2 Lb. Ground Chuck
1 Large Onion
2 Packs Good Seasons Italian Seasoning Mix

Brown meat and onon, Add other ings. do not drain nothing. Add cut up cabbage and simmer all until cabbage is done. Can serve with cornbread or crackers.

EASY PIMENTO CHEESE SPREAD

1 (8)oz. Cream Cheese, room temp.
2 Cups Grated Sharp Cheddar Cheese
2 Large Jars Diced Piementos
1 Tablespoon, Onion, grated or to your taste
3/4 Teaspoon Salt
3/4 Teaspoon Garlic Powder or more
Cracked Black Pepper

In a medium bowl beat the cream cheese with a electric mixer until smooth and fluffy. Add the remaining ings. and beat until well blended. Keep ref. Serve on crackers.

MEXICAN BEEF CASSEROLE

2 Lbs. Ground Chuck
1 Medium Onion, diced
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup

1(12)oz. Can Evaporated Milk
1 (4)oz. Can Chopped Green CHilies
12 Corn Tortillas
1 Cup Cheddar Cheese, shredded

Preheat oven to 350. Spray a 13 x 9 glass baking dish. In a large skillet, combine the ground chuck and onion. Cook until done and crumbled. Drain well. In a medium saucepan, combine soups, milk, and chilies. Cook over medium-low heat until warm. Cut tortillas into fourths. Cover bottom of prepared baking dish with tortillas. Top with half of meat mixture and half of soup mixture. Repeat layers with remaining tortillas, meat mixture and soup mixture. Sprinkle with cheese and bake for 30 minutes or until bubbly and hot.

15 MINUTE MEXICAN DISH

1 Lb. Ground Chuck
1 Medium Onion, chopped
1 Can Spanish Rice
1 Can Ranch Style Beans
1 Cup Shredded Cheese, grated


Brown meat and onions, add some chili powder and salt to this. Drain. Mix in the rice and beans. Top with the grated cheese and bake on 350 for 20 to 30 minutes. Don't let the cheese burn on top or get hard.